Chicken Satay (Indonesian special)

Chicken Satay is best served with the Special Peanut Sauce (Indonesian style). I will give that recipe in a bit. Meanwhile, enjoy the Chicken Satay Recipe.

Also, note that you can tweak this recipe to accommodate lamb, mutton and so on. The important thing to do is to taste the marinate in order to make sure it tastes good.

Boneless Chicken - 400gm

Part1

Dried Red Chillies - abt160 gm
Onion (Red) - abt 60 gm
Garlic - abt 60 gm
Galangal - abt 40 gm (Galangal is a type of ginger and it gives a smell similar to that of an unripe mango)
Lemon grass - a handful
Tamarind water - abt 8-10 tsp (Soak the pulp for a while in water and squeeze to get the tamarind water )
Drid Prawns (small ones) - 6-7 tsp
Salt - as required
Sugar - as required

Part2
Oil - abt 200 ml
Honey - 2 Tbsp (Use natural honey as it makes a lot of difference)

Marintaer the boneless chicken with the ingredients listed in Part 1 and keep in a fridge overnight, covered

Place the boneless chicken on sticks and barbeque by applying the mixture of Part 2 from time to time till the chicken is cooked.

Karimeen (Pearl Spot Fish) Pollichathu

Karimeen (Pearl Spot Fish) Pollichathu

Karimeen (Pearl Spot Fish) - 3

***Clean this with salt and vinegar first and then clean again with flour to get rid of all impurities

Heat Oil (3-4 Tbsp) in a non stick pan.

Onion - 3/4 kg
Garlic -  a cup
Ginger - 1/2 to 3/4 cup
Green Chillies - accordingly
Curry Leaves - 1 stalk

Saute the above

Tomato -  4 to 5 medium sized ones

Add tomato the the pan

Tumeric - 1 to 3 tsp
Chilli powder - to color if you are using lots of green chillies. Otherwise, add 1 Tbsp and check if you need more
Black Pepper - as required

Add the above 3 spices and mix well.

Add Salt - as required

If you feel the mixture is not sour enough, you can add a little vinegar as well.

Once the masala is well cooked, turn off the heat.

Now, you need to wrap the masala and the karimeen (pearl spot fish) in banana leaves. Take one banana leaf for one karimeen (pearl spot fish).

First, slightly heat the banana leaf on medium heat on both sides so that it will not tear when you wrap the fish.

Place the masala first, then place the karimeen on top and then add more masala to the top.

Wrap this and tie it with a string

Cook this covered on a non stick pan till the fish is cook. You will need to turn the wrap over halfway in order to fry both sides well.

If you have a mud pot, you should use it instead. It will add to the taste manifold.