Chunky Halibut and Potatoes in Spicy Gravy

The rich aroma and flavors that come about when sautéing onions to the point of caramelization is irresistible. Throw in organic home garden sweet cherry tomatoes and some finely grated ginger and minced garlic, the combination is giddying.

That's how this Halibut and Potatoes dish started -- with a rich base for the gravy brought in by prolonged gentle sautéing of onions, tomatoes, ginger and garlic, with a sprinkling of salt and turmeric powder.

Meanwhile, halibut was rubbed with Ethiopian Mekelesha spice powder and some salt, and allowed to marinate for a while. Chunks of potatoes were steamed just enough so they can finish cooking with the gravy.

When the onions are almost caramelizing, add in the halibut and potatoes, splash some water, cover and allow to sweat and simmer till fish is cooked and potatoes are fork-tender.

Drizzle some fresh lemon juice, garnish with spring onions and cilantro, serve with warm cooked pearl millet and Sprouted Moong Bean Salad.

Over the last few years, portioned plated meals for dinners has become the norm. I rarely do family-style meals anymore. However, I do make the portions quite small to start with so we can go for seconds to simulate family-style dining.

Lentil Sprouts Salad with Bok Choy and Bell Peppers

I don't do it as often as I'd like to - sprouting the lentils and beans, I mean. But, every once in a while, when I get a batch sprouted and ready, it is a giddying feeling. Yeah, it doesn't take much to make me giddy with excitement.

One part of it formed the base of a cobb or gado-gado style salad -- sauteed sprouts with just a casual arrangement of available veggies, with an eye to color, topped with a simple vinaigrette.

Another part of it went into adding the crunch in a standard pasta salad. And yet another portion was sauteed with greens - chard, kale, spinach - spiced and served warm with rice.

Wild Rice with Mango, Bell Pepper and Sprouted Beans

Some mango, curry leaves, bell peppers, onions come together for this wild rich dish garnished with sprouted beans and spring onions.

Every once in a while I sprout some beans/lentils and sprinkle a handful on salads, soups etc. Moong beans and brown lentils are the most common ones I sprout.

Sometimes I use the default cheesecloth in colander method, or use the glass jar with screen lid method.

If screen lid is not handy, a piece of mesh cut out from the mesh bag the onions came in works; place it over a Mason™/Kerr™ canning jar, and fit it with a ring lid. If mesh bag is not handy, I get away with a piece of paper towel with perforations.

Simply soak the brown lentils overnight, drain, rinse, drain well; place in a glass jar fitted with screen lid and watch in sprout in 3 or 4 days. Rinse once a day and drain well.




Ingredients
2 cups cooked wild rice
1 medium onion, sliced
1 bell pepper, sliced
1 medium-ripe mango (not too ripe, raw is fine)
a handful of curry leaves (optional)
1 Tbsp brown sugar (optional)
2 Tbsp home-made ras al hanout (more or less)
2 Tbsp lemon juice
salt to taste
1 Tbsp canola oil

Preparation

1. Heat oil in a pan, saué the onions, curry leaves, bell peppers with a pinch of salt and spices
2. Add the cooked wild rice, mango, brown sugar, stir well, adjust flavors to taste
3. Stir in lemon juice and garnish with spring onions and sprouted brown lentils before serving

Sprouted Moong Bean Salad

I like sprouting beans and seeds - something magical about the way the shoots emerge, reaffirming the beauty of life.

Last week I sprouted some moong beans (aka green gram). Very simple method, nothing fancy - it has worked for me so far, so, I stick to it:
--Soak the whole green moong beans for an hour or so in lukewarm water.
--Drain.
--Place in a canning jar
--Cover the jar with a piece of cheesecloth (or any thin porous cotton fabric, or netting fabric) to allow breathing, and screw the ring on the jar
--Rinse once a day and leave it in a cool dark place for a few days
--Voila!


Sprouted moong beans can be refrigerated and used for about 5-7 days. I like to add a handful to salads and vegetable dishes for the crunch and nutrition.

Ingredients:
1 cup sprouted moong beans
2 cups grated carrot
1-2 green chilies chopped fine
3-4 Tbsp lemon juice
1 cup diced raw green mango (optional)
salt to taste

tempering:
1 Tbsp chana dal
1 Tbsp urad dal
1 tsp mustard seeds
4-5 fresh curry leaves (optional)
1 Tbsp oil for tempering

Preparation:

1. heat oil in a smallish pan/ladle till the oil starts to shimmer; add the tempering: chana dal first, when it turns golden brown, add urad dal and when it is golden brown, add mustard seeds; keep a screen lid handy as mustard seeds will try to jump out of the pan; when mustard seeds splutter and die down, off heat add the curry leaves and set aside
2. combine all the salad ingredients; raw green mango adds a certain zing to this salad, so, if i have it handy, i just throw some in
3. adjust salt and lemon juice to taste; garnish with the tempering from step 1
4. serve cold or at room temperature, with roti or rice; or, simply enjoy it as a starter salad :-)

Alternately, just omit the carrots, sauté the sprouted moong beans and add lemon juice and salt to taste; garnish with the tempering and Ta-Da! Another healthy salad/side ready:


Sometime I just throw a handful in any of my curries or even in sambar to up the nutritional value.