SEA U

ReCiPe: Pepper Chicken

As we are in December and the cold weather gets in, our thought is to keep it simple for our patrons. This is a very simple and easy to make curry which is loved by young and the old. If you use ghee for oil, this dish is just perfect. Goes well as an entrée or even with mains. Give it a go.....

Ingredients:
1kg chicken, 2 tsp minced garlic, 2 tsp minced ginger, Pinch salt, 2 tbsp white vinegar, 1 tsp ground turmeric, Pinch saffron
3 tsp black peppercorns, freshly crushed 4 onions, 5 tbsp ghee (or vegetable oil), Fresh coriander to garnish

Method:
Place chicken in a shallow bowl. Mix together garlic, ginger, salt, vinegar, turmeric, saffron and one teaspoon pepper. Spread over the chicken and leave to marinate.
Peel and chop two onions. Place in food processor and blend to a paste. Slice remaining onions and set aside. Heat ghee in a deep pan. Add sliced onions and pepper. Cook for 10 minutes until softened and golden. Add onion paste and continue to cook over low heat for 10 minutes until golden brown.
Add chicken and marinade and cook, stirring to coat all sides and brown the meat. Add 200 millilitres of water, bring to a simmer and cook over low heat for 20 minutes, until the chicken is tender. Serve garnished with coriander and ground black pepper.

Fish Paturi/Bhetki Paturi or Steamed Fish in Banana Leaf @ Sea U

A delicacy of Bengal, Paturi is a recipe that takes out the sweet flavour of the fish and balances it with the pungency of mustard sauce. Paturi is made by marinating the fish in a mustard base marinate and then by wrapping the fish in a piece of Banana Leaf and finally making it a parcel and steaming it in double boiler or in a steamer.

Tip: Goes well with steamed rice