Mehernosh Mody cooks delicious Indian recipes

Having gained significant experience through extensive training in the best kitchens both in India and around the world, Mehernosh has been the Executive Chef at London's well celebrated and highly revered La Porte des Indes since the day it first opened it's doors in 1996. Mehernosh demonstrates for Tiscali how to prepare and cook a tasty chicken vindaloo. Plus see the recipe and method for this and a delicious Goan fish curry.

Chicken Vindaloo

Serves 4

Ingredients
1 Whole chicken 800 - 1000g
½ tsp turmeric powder
½ tsp Red Chilli Powder

For the sauce:
12-15 dried red Kashmiri chillies
2 tsp cumin seeds
½ tsp black peppercorns
4 tsp coriander seeds
3 cloves
4cm / 1 ½ in length cinnamon stick
2 cardamom seeds
4cm / 1 ½ in finger of ginger, peeled and finely chopped
6 cloves garlic, peeled and finely chopped
3 tbsp malt vinegar
4 tbsp vegetable oil
3 bay leaves
250g / 8 oz Spanish onions, finely sliced
2 medium sized tomatoes, chopped
8-10 cocktail onions in vinegar
Salt to taste
Fried red chillies to garnish

Method
Joint and cut the chicken into pieces and marinade with turmeric and red chilli powder, rubbing it in with your fingers. Set aside.

Soak the sauce ingredients in the malt vinegar for 1 hour and grind or process into a smooth paste.

Heat the oil in a pan. Put in the bay leaves and the onions and fry until the onion is a very light golden brown. Add the paste and fry for 5-7 minutes, then add the marinated chicken, the tomatoes and water to prevent sticking. Cook over medium heat until the chicken is cooked through, about 15 minutes.

Add the cocktail onions and salt to taste.

Serve garnished with the fried red chillies.

Goan fish curry

Ingredients
1 kg. firm fish steaks[ monkfish, cod, haddock, etc..
2 tablespoons lemon juice
salt, to taste
20 dried red chillies
4 garlic cloves
3 fresh coconuts, grated
2 tablespoons coriander seeds
1 ½ tablespoon turmeric
1 tablespoon cumin seeds
2.5 cm/ 1 inch piece of fresh root ginger, peeled
2 tablespoons vegetable oil
2 onions, sliced
1 medium sized tomato, chopped
3-4 pieces kokum
4 green chillies, split
250 ml coconut milk

Method
Place the fish steaks in a glass dish. Add the lemon juice, some turmeric and salt; set aside. Place the red chillies, garlic, coconut, coriander seeds, turmeric, cumin seeds and ginger in a blender or food processor; add a little hot water. Process to a smooth paste.

Heat the oil in a large frying pan/skillet. Add the onions and stir-fry until light brown. Add the green chillies and masala paste and continue simmering over a low heat for about 20 minutes. Add the tomatoes, kokum and coconut milk and simmer for about 10 minutes, stirring occasionally. Add the fish and simmer until cooked through. Adjust the seasoning and add lime juice if necessary and serve with steamed rice.

La Porte des Indes cooking demonstration

On the last Friday of the month take an insight and expert advice on the numerous herbs and spices used in Indian cooking, as well as how to prepare them by roasting, grinding, pounding, etc - the successful basis of any Indian meal.

There will be wine tasting and talks with our wine consultant and sommelier Richard Weiss who will explain the fine nuances of wine and Indian cuisine.

After the demonstration enjoy the delights of La Porte des Indes lunch time sumptuous buffet, safe in the knowledge that cooking Indian cuisine at home will never be the same again! Find out more...