Indian Australian chef Jessi Singh takes New York by Storm

Method

1. In salted, boiling water, cook the potatoes until tender. In a Thermomix, place potatoes in steamer basket, 700 grams water in mixing bowl, and cook for 20 min/Varoma/speed 2, or until tender. Drain and set aside. When cool, toss with chickpeas, tomato, cucumber, onion, lemon juice, salt and pepper. Chill.
2. For the yoghurt dressing, mix together the yoghurt, lemon juice and sugar and season to taste with salt and pepper.
3. For the tamarind dressing, mix tamarind paste in hot water with honey and chilli powder. Rub the sauce through a sieve to remove any seeds and fibres. Let cool. Leftover dressing is a nice dipping sauce with fried food and can be added to salad dressings.
4. Just before serving, line serving platter with papdi. Top with chickpea salad. Drizzle with yoghurt and tamarind dressings. Top with ginger, coriander and pomegranate seeds.

Tips

– papdi are crispy wafers found at Indian groceries. If you can’t find them, you could use small pappadams or even white corn chips.

Method

1. Preheat oven to 180ºC.
2. In a large saucepan, bring salted water to a boil. Add cauliflower, potato and turmeric. Cook until just tender and drain.
3. In a frying pan, heat oil over medium heat, add onion, garlic, ginger and salt. Saute until onion is translucent, about 5 minutes. Add tomato, garam masala, cumin, coriander and chilli. Cook 3-5 more minutes. If needed, add a few teaspoons of water, bit by bit, to create a paste.
4. Toast the pine nuts in a dry pan, stirring constantly over medium heat.
5. In a large bowl, fold the paste through the potato and cauliflower until the vegetables are coated. Add salt, cranberries (or sultanas) and pine nuts. Coat a roasting pan with oil and add vegetables.
6. Roast in oven until slightly charred, about 15 minutes
7. Serve topped with a spoon of yoghurt, fig wedges, sprigs of coriander, toasted pine nuts and julienned ginger.

Method

Traditional Method

1. In a frying pan, heat half the oil over a low flame, add the mustard and cumin seeds, and wait until they start to pop. Add the dried chillies, seeds removed to reduce heat if desired. Cook for about 2 minutes.
2. Add curry leaves, salt, turmeric, garam masala and sugar. Stir and cook for 5 minutes. Add the coconut milk to this paste and cook for a further 5 minutes or until the sauce is hot. Pan fry the fish in a clean pan in the remaining oil before adding to the curry. Garnish with ginger and coriander.

Thermomix Method

1. Place 4o grams oil in mixing bowl and heat 2 min/Varoma/speed 2.
2. Add mustard and cumin seeds and cook 2 min/Varoma/speed 2.
3. Add the dried chillies, seeds removed to reduce heat if desired. Cook for a further 2 min/Varoma/speed 2.
4. Add curry leaves, salt, turmeric, garam masala and sugar. Cook for 2 min/Varoma/speed 2.
5. Add coconut milk to mixing bowl. Place fish in Varoma tray add set in place. Cook for 10 min/Varoma/speed 2 or until fish is just cooked.
6. Place fish in serving dish or on individual plates and cover with curry sauce. Garnish with ginger and coriander.

Traditional Method

1. In a saucepan, gently simmer the milk over a low heat until it has reduced by half. Stir frequently to prevent the milk sticking to the pan or forming a skin. This takes about 1 hour. Let cool, where it will continue to thicken. (As an alternative, use 500 ml tinned condensed milk and skip the simmering stage.)
2. Blend all ingredients.
3. Fill icypole moulds and freeze.