A flair for Indian

2010-09-23 07:35

This month has been a celebration of Indian culture as part of the Shared History The Indian Experience.

This week in 7 we chat to Vikram Udayagiri and TS Nanaiah about easy Indian food and their experiences cooking in South Africa.

Below are a selection of the recipes they kindly shared with us. For more recipes and to find out about the chefs see 7 on Sunday, September 26.
This traditional family recipe is easy to make, but you might as well make a big batch while you are at it.

Besides, if you get it right you can give away jars of it, thus raising your culinary kudos.

1kg green mangos, as sour as possible

½ litre Sunflower oil

300g Mustard seed powder

300g Coriander seed powder

300g Kashmere chilli powder

300g Salt

Wash the mangos and cut them into chunks. Soak the chunks in water and then dry each piece with a cloth (or sun dry for a couple of hours, though you run the risk of getting dust on them).

Make sure no moisture remains on the pieces or it will ruin the end product.

Grind the mustard seeds and coriander seeds to a fine powder.

You can gently heat them in a dry pan for a few seconds to remove any moisture before grinding.
Put the salt, mustard seed powder, coriander seed powder and chilli powder into a bowl.

Put the oil in another bowl and dip each bone-dry piece of mango in it.

Then roll each oil-dipped chunk in the spice mix.

Make sure each piece is coated in the spices.

Sprinkle the left over spices into the bottom of a dry glass container.

Put the mango in and put aside for two days.

The mangos start to shrink and sweat.

Top up the container with Sunflower oil until the mangoes are covered.

Leave it for a week and then eat it with everything.

This traditional way with seafood is delicious and calls for the use of a firm fleshed fish.

Remember though to SMS 079 499 8795 with the name of the fish before you buy it to make sure it’s fished sustainably.

Thick slices of fish fillet

Lime juice




Red chilli powder



Tamarind paste

Coconut oil for frying

Put the fish slices in a shallow dish and pour a generous amount of lime juice over them and sprinkle with plenty of salt.

Leave for 20 minutes. Meanwhile make a paste out of the chuck fresh root ginger, a few cloves of garlic, a diced onion, a dollop of tamarind paste, a shake of tumeric and as much chilli as you like.

Smear the fish with the paste and shallow fry in the coconut oil.

This easy Indian dessert can be made with anything from rice, angel hair pasta or even lentils.
Cooked rice, pasta or lentils

Full fat milk

Cardamom seeds

1 clove

Coconut milk


Ground almonds

Boil a pot of milk with some cardamom seeds and no more than 1 clove. Reduce the milk by half.

Fry the cooked rice in ghee (clarified butter, make your own by frying butter until it caramelises slightly).

Add coconut milk and sugar to the milk, or use molasses if you don’t like coconut. Pour the milk over the rice and stir through ground almonds.

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