INDIAN SPICED RICE RECIPES

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SPICED SQUASH KITCHARI (INDIAN SLOW-COOKED RICE AND LENTILS)



Spiced squash kitchari (Indian slow-cooked rice and lentils) image

Kitchari (Indian slow-cooked rice and lentils) makes a filling vegan dinner for 4. Add roast squash, coconut yogurt and a squeeze of lime. Next time: Try GBBO star Chetna Makan’s Bengali khichdi.  

Provided by Esther Clarke

Total Time 40 minutes

Cook Time 4

Yield Serves 4

Number Of Ingredients 14

500g butternut squash or pumpkin, cut into wedges
3 tbsp olive oil
130g basmati rice
200g split red lentils
1 onion, finely chopped
1 thumb-size piece ginger, grated
2 garlic cloves, crushed
2 tsp turmeric
2 tsp ground coriander
2 tsp cumin seeds
1-2 tsp medium chilli powder (to taste)
1.2 litres vegetable stock (gluten free if need be)
200g spinach leaves
Yogurt, chilli flakes and lime wedges to serve (optional)

Steps:

  • Heat the oven to 180ºC fan/gas 6. Toss the squash on a baking tray with 1 tbsp of the oil and some salt. Roast for 20-25 minutes or until tender.
  • Meanwhile, tip the rice and lentils into a sieve and rinse under cold water for a few minutes or until the water turns from cloudy to clear.
  • Heat the remaining oil in a saucepan, add the onion and a pinch of salt and fry over a medium heat for 8-10 minutes. Add the ginger, garlic and spices, then cook for 1 minute. Stir in the lentils, rice and stock. Bring to a simmer and cook over a low-medium heat, covered, for 25 minutes, stirring regularly. Add a splash more water if it starts to thicken too much.
  • Stir the spinach into the rice and let it wilt for a couple of minutes. Season to taste, then share among bowls, top with the squash/pumpkin and, if you like, serve with yogurt, chilli flakes and lime wedges for squeezing

Nutrition Facts : Calories 67.4g (10.8g sugars), FatContent 10.7g (1.7g saturated), ProteinContent 19g , CarbohydrateContent 67.4g (10.8g sugars), FiberContent 9.2g

INDIAN SPICED SALMON RECIPE | BBC GOOD FOOD



Indian spiced salmon recipe | BBC Good Food image

Spice up your salmon for an easy midweek meal with a bit of wow factor, or even for a casual dinner party. Indian spices and tamarind bring depth of flavour

Provided by Diana Henry

Categories     Dinner, Fish Course, Main course, Supper

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 12

1 tbsp tamarind paste
1 large lime , juiced
1 tbsp soft light brown sugar
½ tsp salt
1 tsp hot chilli powder
2 tsp ground turmeric
2 garlic cloves , grated to a purée
2cm piece ginger , peeled and grated to a purée
4 salmon fillets , 170-200g each
2 tbsp groundnut oil or ghee
2 dried Kashmiri chillies
rice , lime wedges and chutney, to serve

Steps:

  • Preheat oven to 200C/180C fan/gas 6. Mix the tamarind paste with the lime, sugar, salt, chilli powder, turmeric, garlic and ginger. Add enough water – you won’t need much – to make sufficient marinade to coat the four pieces of fish. Turn the salmon over in the marinade, making sure it gets well coated, cover and put in the fridge for 1 hr (or 30 mins is fine if you’re in a rush).
  • Heat the oil in a large frying pan and add the chillies. Fry over a medium heat for 30-40 secs, then add the salmon fillets. Brown the fillets on each side (including the skin), then transfer them to a roasting tin. Spoon some of the chilli oil from the pan over them. Bake in the oven for 12 mins, or until the fish is cooked right through to the centre (check with the tip of a knife). Serve with rice, lime wedges and an Indian chutney.

Nutrition Facts : Calories 520 calories, FatContent 36 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 1 grams fiber, ProteinContent 41 grams protein, SodiumContent 0.9 milligram of sodium

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