June 17

5 Kid Draw

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• Green Chutney Covered Fish [View Recipe]

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  Ingredients

  • 1 1-inch piece ginger
  • 5 cloves garlic
  • 5 tablespoons water (divided)
  • 2 tablespoons oil
  • .5 teaspoon mustard seeds
  • sprinkle red pepper flakes
  • .5 teaspoon turmeric
  • 1 cup cilantro (cleaned and chopped)
  • vegetable cooking spray
  • 1.5 pounds fish
  • 2 tablespoons lemon
  • salt

  Instructions

  We start by preheating the oven to <temp val="450"/>. Then we get to work on the green chutney.

  With clean hands, we peel the piece of ginger, slice it thinly and then chop. We also smash and peel the garlic cloves and coarsely chop. The ginger and garlic are added to our blender, along with 3 tablespoons of water. We blend, stopping and pushing the ingredients down a couple of times, until we have a smooth paste.

  Next, we heat the oil in a skillet over medium heat. When hot, we add the mustard seeds and the red pepper flakes and stir with a wooden spoon. The mustard seeds quickly start "popping" and we add the contents of the blender. We stir and add the turmeric. We continue to "fry" the sauce for a couple of minutes, stirring constantly. We turn the burner off and pull it to the side to cool slightly while we prepare the baking dish.

  We spray a 9 by 13 inch baking pan with vegetable spray and get our fish ready. The three fillets are rinsed, cut in half with kitchen scissors, and placed into the baking dish without overlapping. We set the pan aside while we finish the chutney.

  We pour the sauce back into the blender and add the cilantro, lemon juice, a pinch of salt, and the remaining 2 tablespoons of water. We blend until smooth.

  We pour the chutney over the fillets, cover the baking dish with foil, and cook for 15-20 minutes until bubbling and cooked through.

• Curried Shrimp [View Recipe]

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  Ingredients

  • 1 pound shrimp
  • 1 medium onion
  • 3 cloves garlic
  • 2 medium peppers
  • 2 tablespoons oil
  • 10 small curry leaves (cleaned)
  • .25 teaspoon turmeric
  • salt
  • 1 1-inch piece cinnamon (broken with clean hands)
  • 1 clove
  • 1 cardamom pod
  • 2 large limes (cut into wedges)

  Instructions

  We start by thawing the shrimp in a colander under cold running water according to the package directions. While the shrimp are defrosting, we chop the vegetables.

  The onion and the garlic are finely chopped, keeping them separate on the large cutting board. We have about a cup of onion and about a tablespoon of garlic. We rinse the jalapeños next and dry them. We hold one of the stems with one hand and mince the pepper, seeds included for extra heat. We repeat with the other chile. This yields a few tablespoons, which we place in a medium bowl. We wash our hands and knife well.

  When the shrimp are defrosted and draining, we start heating the peanut oil in our Dutch oven over medium-high heat. After 30 seconds or so, we add the curry leaves and onion, then stir for a few minutes. When the onion is starting to soften, we add the garlic and continue stirring for a few minutes more. We want the onion soft and the garlic to start to color.

  Next, we add the minced jalapeño peppers, the turmeric, a pinch of salt, the piece of cinnamon stick, clove, and cardamom pod, then stir for another 30 seconds. Finally, we add the shrimp . We continue to cook and stir for a few minutes until the shrimp are cooked through.

  We taste for seasoning and add a teaspoon of lime juice from a wedge of lime. We serve the shrimp with wedges of limes, careful to remove and/or warn our guests of the whole spices included in the dish!

• Yogurt Raita [View Recipe]

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  Ingredients

  • 1 cup yogurt
  • .25 large cucumber
  • .25 teaspoon salt
  • .25 teaspoon cumin
  • 3 leaves mint (cleaned and chopped)
  • 1 tablespoon cilantro (cleaned and chopped)

  Instructions

  We start by putting the yogurt into a medium bowl. We grate the piece of cucumber, still with the skin and small seeds (it is "seedless"), onto a piece of wax paper with the box grater. We add the 6 tablespoons of grated cucumber to the yogurt. We also stir in the salt, cumin, mint and cilantro.

  We cover the bowl with plastic wrap and refrigerate for a half an hour to allow the flavors to meld.

• Mango and Tomato Salad [View Recipe]

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  Ingredients

  • 1 tablespoon vinegar
  • .5 teaspoon mustard
  • 1 teaspoon honey
  • .5 teaspoon lime
  • salt &amp; pepper
  • 1 tablespoon oil
  • 1 medium mango
  • 1 large tomato
  • 3 leaves basil (cleaned)

  Instructions

  In a ramekin, we stir together the vinegar, mustard, honey, lime juice, a pinch of salt, and freshly ground black pepper. While stirring with the fork, we add the oil slowly and set aside.

  On our cutting board, we slice the mango into two pieces on either side of the pit. We peel each piece and thinly slice. The tomato is halved and it too is thinly sliced.

  We arrange the mango and tomato slices on a plate, alternating the fruit. We stir the dressing again and drizzle over the salad. Finally, we tear the basil leaves over the salad and serve.

• Jasmine Rice
• Pappadums and Mango Chutney
• Edamame
• Chana (store-bought)
• Asian Corns for Kids
• One Piece of Fish (wrapped in foil and baked plain for the kids)