INDIAN
Learning Intention- We are learning about Indian cuisine
- We are learning to make fish cakes SUCCESS CRITERIA- I can use spices to flavour my fish cakes
FRAGRANT BENGALI FISHCAKES150g floury potatoes, peeled, cut into small cubes
150g fish fillets 1 garlic clove, crushed 1 fresh red chilli, seeded, very finely chopped Piece of fresh ginger, about 3cm, finely grated or crushed 1/2 small onion, very finely chopped 1/4 tsp turmeric 1/2 tsp ground coriander 1/2 tsp ground cinnamon Sea salt and freshly ground black pepper Small bunch of fresh coriander, stalks finely chopped 1/2 egg, beaten 2 tsp plain flour natural yoghurt and green chutney, to serve First, put diced potato into small pot of cold water. Bring to the boil and cook for 5 minutes on low heat or until tender. Drain, and set aside. Heat a small amount of oil in frying pan. Once the pan is hot, cook the fish for two minutes each side and once cooked, place in a bowl with the potatoes. Gently heat a glug of oil in a frying pan. Add the garlic, chillies, ginger and onion, and sizzle together. Then add all the spices, a generous pinch of salt and pepper, and the finely chopped stalks from your coriander. Once the onion has softened, add the potato and fish to the frying pan, with another splash of oil if needed, and cook until the ingredients are dry. Mix well to combine, then mash everything together in the pan with a fork. Remove from the pan and add the egg, the coriander leaves and the flour and shape into 8 walnut-sized balls. Heat your oil for frying. Gently squash each ball to form a patty. Don’t worry if they break up a little around the edges; it will make the cakes crispy. Fry the fishcakes, very carefully, in batches for 1–2 minutes on each side until golden, then remove with a slotted spoon to transfer them on to kitchen paper. |
INDIAN CUISINEEach region of India has its own style of cooking and distinct flavours. The North is known for its Tandoori and Korma dishes; the South is famous for hot and spicy foods; the East specialises in chilli curries; and the West uses coconut and seafood, whereas the Central part of India is a blend of all. As the majority of India’s population practices Hinduism, vegetarianism is widespread across the continent, but Hindu food habits also vary according to regional traditions.
In the Ganges, a meal typically consists of plain rice, accompanied by vegetables sautéed with spices, dahl (a blend of pulses), unleavened bread and a sweet. Bengali cuisine is considered somewhat more elaborate and refined, being the only place in India in which food is served in separate courses. In the south, where rice is the staple, it is eaten in many forms, including thin crepes known as dosay or steamed to form idli. Goans are known for their use of vinegar and fiery chillies, with the hot curry known as vindaloo hailing from this region. The name, however, actually derives from the Portuguese words for vinegar and garlic. Spices are unquestionably the cornerstone of Indian cooking and are widely cultivated according to region. For example, cardomom, cloves and peppers are harvested mainly in the south, while chillies and turmeric come mainly from Rajasthan, Kashmir and Gujarat. INDIAN STREET FOODAfter watching the video, research 6 different types of street food that is found in India. For each dish research
- Where it is found - A description of the dish - A picture of the dish - A recipe and present your information in a presentation. |