KARI IKAN (Malay Fish curry), MW CHANA-PALAK DAL

Kari Ikan, a Malaysian Fish curry subtlely flavored with Star Anise, is my contribution to Sunita from "Sunita's World" blog's "Think Spice..Think.." event. This month's spice is "Star Anise". Thanks for hosting Sunita!:)


I usually do not buy Fish at all. I know how healthful Fish oil is for us. So finally two week's ago, I decided to buy Cod fish and cook a few dishes with it. This is one of them. I chose to make a Malaysian curry which is similar to Indian Fish curry. I know Sunita won't mind non-veg dishes, here is my first ever Fish entry!! Vegetarians can use the gravy with veggies. We certainly loved the taste!:)

About Star Anise:
Star anise is native to China and Vietnam, now Star anise is used in the East as well as in the West as aniseed, although with liquorice-like aroma, Satr Anise is more pungent and stronger than anise seeds. The star Anise are available as whole or ground to a powder. A very small amount is used in cooking as the spice has very powerful aroma, usually not more than 1/2 tsp at a time in any dish. Star Anise is a part of "Chinese Five spice" powder and also used in Indian "Garam masala". Stored whole in airtight containers, it keeps well for over a year. Star anise is known to have diuretic properties. In the East, it is used to combat colic and rheumatism. It is a common addition for medicinal teas, cough mixtures. In Malaysia and Indonesia, it's called Bunga lawang. For more info, refer to WIKIPEDIA.

Kari Ikan, a Malaysian Fish curry:
This recipe is mostly adapted from "Woman's day" magazine with my changes and additions.

You need:
1 tbsp oil,
1-2 dry red chillies,
1 onion chopped,
1 stalk lemon grass, finely chopped,(or you can use Lemon juice instead at the end of the cooking)
2 garlic cloves, grated,
1" fresh Galangal or ginger, grated,
1/2 tsp dry red chilli powder,(or Paprika)
1/2 tsp turmeric,
1 can of coconut milk,(or 1 1/2 cups)
1 cup Fish stock or water if you don't have it,
3-4 fillets of Cod, cut into cubes
1/2 tsp Star Anise powder or 1/4 tsp if you don't like the strong flavor,
Cilantro,
Few chopped basil leaves.

To make the Fish curry:
1. Heat oil, add red chillies, onion chopped, saute until softened. Add ginger, garlic, lemon grass, turmeric, chilli powder. Turn down the heat.
2. Add coconut milk, 1 cup of water, bring it simmer and let it simmer for 15 mins until the coconut mixture smells good and the sauce slightly thickens.
3. Add salt and fish pieces. Cover and cook until Fish cooks , for 5 mins or so. Add all the herbs and Star Anise powder, mix well.
4. That's it! It tastes better the next day. Serve it with Jasmine rice to be authentic or long grain rice if you don't have Jasmine.
Enjoy!:))


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Microwaved Chana Palak dal is my entry to "Microwave Easy cooking", which is hosted by Srivalli of "Cooking 4 all seasons" with a theme of "Greens" this month. Thanks Sri!:)


I made an easy and delcious dal with Chana dal, Spinach and Dill greens in the microwave for Sri's "Greens" event and served this with thick Parathas. Except Tuar dal, which is the toughest dal to cook in the MW as I found out, you can use Moong dal, Masoor dal very easily in the MW in this tasty recipe.
This dal makes a great dipping or scooping sauce if you keep the gravy thicker for the Parathas. I also did not season this dish as I do usually since it's little hard to season using a MW but you could make the seasoning on the stove top and add it to this dal if you like. I replaced the seasoning with 1 tbsp of ghee added to the dal while cooking the dal and greens!:)

Chana dal,Palak and dill dal, microwaved!!

You need:
1 cup Chana dal/spilt peas/Bengal gram dal, Soaked in hot water for 2 hrs,
1 big bunch of fresh Spinach or a box of frozen, chopped,
1 cup Dill leaves, chopped,
1 tbsp ghee or butter,
1 small onion, finely chopped,
2 tsp Ginger paste,
2 green chillies minced or 1/2 tsp chilli pd,
1 1/2 tsp Dhana-jeera pd,(or 1 tsp coriander seeds powder and 1/2 tsp Cumin seeds pd)
1/2 tsp garam masala,
Salt and cilantro.
1 tsp lemon juice to top.

To make dal:
1. Rinse and drain the soaked Chana dal, add to a big enough microwavable glass bowl. Add all the greens, butter or ghee, onion, ginger, green chillies if you using and add enough water about 3-4 cups to cover the dal mix, cover with a lid slightly open on the edge and cook on high for 10 mins.
2. Open the lid, mix well with spoon. Cover and cook again for another 10 mins or more until chana dal is soft and greens are cooked. Add a little bit more water only if needed. Dal doesn't have to be mushy but must be cooked soft.
3. When dal is soft, add all the dry spices, salt and herbs. Cook for 5 or more mins with the lid on until you get a thickish sauce. Adjust the spices.
4. Serve sprinkled with lemon juice and with thick Parathas or rotis to scoop up the dal. Tastes better after few hours sitting on the counter.

Have a great week!:)