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Thursday, August 9, 2012

On choy (water spinach) with dry fish

I had Lobster with dry shrimp recently, and it was out of the world. A lot of cuisines use dry fish, meat, mushrooms etc to enhance flavors. Dry anchovy sauce and myeolchi bokkeum (stir-fried spicy dried anchovy as a side dish) come to my mind immediately.

How many of you know what Bombay Duck is? If you do, this recipe is for you.

For more images of water spinach, click here
  1. Take a bunch of on choy or water spinach (kolmi-shak in Bengali) Wash thoroughly and clean the leaves. Chop them . Cut some Chinese eggplant in similar sizes.
  2. Add minced onions, garlic paste in a wok with heated oil. You can use green chili paste or red chili powder for hotness. Add Bombay duck (wash well, microwave for 3 mins in water, rinse well, drain, remove bones. Make sure you clean them really well.), then the water spinach, and finally the eggplant pieces.
  3. Cover and cook till done.

Another way of making the greens is available here. (Stir Fried Water Convolvulus with Dried Shrimp Paste)
A Bangal recipe here (Bombay duck with potatoes and pumpkin). And because I love you guys, here's another of my secret dry fish recipe.

Dry Anchovy with veggies

  1. Dice onions and fry in mustard oil. 
  2. Add minced garlic, dry anchovy washed well and soaked in hot water for a while.  Add turmeric and chili powder
  3. Then add diced potatoes, radish, green beans, pumpkin, and soaked surti papdi lilva (small flat green beans) seeds or hyacinth bean seeds. Stir well, cook covered. Add green chilis to make it extra hot. Add warm water to facilitate cooking if necessary. Garnish with cilantro. Yumm!

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