#coriander

Mackerel Cucumber Salad

1 tin of Mackerel with Chili Flakes

A whole cucumber, sliced into ribbons, 1/2 an avocado, handful of thinly sliced radish, handful of edamame, handful of thinly sliced scallion, handful of cilantro, handful of red onion, handful of crunchy noodles (or something else for crunch), Sesame seeds

The sauce

Soy sauce, Kewpie mayo, Sesame oil, Chili crisp, Sweet chili, Sriracha, Squeeze of lime, A little wasabi

Ingredients

Yield: 6 to 8 servings

For the Chickpeas

2 (15-ounce) cans chickpeas, drained, rinsed and patted dry

2 tablespoons olive oil

1 teaspoon sweet paprika

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garlic powder

½ teaspoon cayenne, or to taste

Kosher salt and pepper

For the Turmeric Rice

1 tablespoon unsalted butter

1 tablespoon olive oil

1 ½ cups long-grain rice

3 garlic cloves, minced

1 tablespoon turmeric 

2 ½ cups broth or water 

1 teaspoon kosher salt (such as Diamond Crystal)

1 (5-ounce) container baby spinach

1 lemon, halved

Olive oil, to serve

Plain yogurt or labne, to serve

Preparation

Heat oven to 400 degrees.

On a sheet pan, combine the chickpeas, olive oil, sweet paprika, smoked paprika, cumin, coriander, garlic powder, cayenne, ¼ teaspoon kosher salt and ¼ teaspoon pepper. Toss to combine, then spread the chickpeas in an even layer on a large rimmed baking sheet. Bake the chickpeas while the rice cooks, about 30 minutes, tossing halfway through the baking time.

While the chickpeas roast, prepare the rice. In a large heavy bottomed pot, melt the butter and olive oil over medium-high heat. Add the rice and toast the rice, stirring occasionally until light golden brown, 3 to 5 minutes. Add the garlic and turmeric and cook for 30 seconds. Add 2 ½ cups broth and the salt, stir, and bring the mixture to a simmer. Cover with the lid and cook for 15 minutes, then remove from the heat and let the rice steam for 15 minutes more.

Day 329-

Butter chicken garlic bread

For the chicken

1 lb chicken breast

Salt to taste

1/2 tsp coriander powder

1 tsp red chili powder

1/2 tsp cumin powder

1 tsp smoked paprika powder

1/2 tsp turmeric powder

1/2 tsp black pepper

1 tsp garam masala

2 tbsp whole milk greek yogurt

1 tbsp oil

Juice of 1/2 lemon

Oil for cooking

For the butter chicken sauce.

1 cup finely chopped onion

2 tbsp tomato paste

1 tsp ginger garlic paste

Salt to taste

1/2 tsp coriander powder

1 tsp red chili powder

1 tsp smoked paprika powder

1/2 tsp turmeric powder

1/2 tsp black pepper

1 tsp garam masala

1/2 tsp sugar

1 cup unsweetened heavy whipping cream

1 tbsp chopped parsley

1 tbsp butter

For the garlic butter:

1/2 cup unsalted butter, softened

3–4 garlic cloves, finely minced

1 tbsp chopped fresh parsley

Pinch of salt

To assemble:

1 cup mozzarella cheese

1 loaf bread

Method:

In a medium bowl, combine the chicken with salt, coriander, red chili powder, smoked paprika, turmeric, black pepper, garam masala, yogurt, oil, and lemon juice. Mix thoroughly to coat. Cover and marinate for at least 30 min.

Heat some oil in a skillet over medium heat. Add the marinated chicken and cook for 6–8 minutes, turning occasionally, until fully cooked. Remove and slice the chicken and set aside.

In the same skillet, add a little oil if needed. Sauté the chopped onions over medium heat until soft and lightly golden (about 5–7 minutes). Stir in the ginger garlic paste and cook for 30 sec. Add tomato paste and cook for 1–2 min. Mix in salt, coriander, red chili powder, smoked paprika, turmeric, black pepper, and garam masala. Cook for another minute. Pour in the heavy cream and stir until smooth. Simmer gently for 6-7 min until thickened. Add butter and stir until melted.

In a bowl, mix butter with garlic, parsley, and a pinch of salt until combined.

Day 318-

PEOPLE ARE ARGUING ABOUT IF IT TASTES LIKE SOAP???