Kachumber Tilapia Recipes

Steps:

• Marinate the fish: In a dish that will fit all four fillets, mix together the lime juice, garlic, ginger, green chiles, and red chile powder. Sprinkle the fillets on both sides with the salt, then place the fish in the dish with the marinade, turning each fillet to coat both sides. Cover the dish with plastic wrap and refrigerate for 2 hours if time allows.
• Meanwhile, make the kachumber topping: In a medium bowl, combine the cucumber, tomatoes, cilantro, salt, and lime juice. Set aside.
• Cook the fish: In a large nonstick skillet over medium-high heat, warm the oil. Once the oil begins to shimmer, add the fish fillets and the marinade. (If you can't fit all the fillets in the pan at one time, cook them in two batches, using 1 tablespoon of the oil for each.) Cook the fish for 3 to 5 minutes, until the fillets are becoming golden on the underside and the top is starting to flake, then flip and cook for 3 minutes on the second side--again, you should see flaking on top.
• Serve the fish with the kachumber topping.

Steps:

• For the mango shrikhand: Line a colander with coffee filters or paper towels, and set over a deep bowl. Pour in the yogurt and refrigerate for at least 8 hours to allow the whey to drain out. The yogurt should feel very thick -- like a creamier, richer Greek yogurt.
• Crush 1/4 teaspoon of the saffron threads into a powder with a mortar and pestle.
• In a large bowl, whisk together the strained yogurt and mango pulp until combined and the mixture becomes pale yellow. Stir in the cardamom and crushed saffron, then add the sugar, one tablespoon at a time, tasting until you've reached your desired sweetness level.
• Top with the remaining 1/4 teaspoon saffron threads -- don't mix -- and refrigerate for 2 to 3 hours if time allows.
• For the pistachio crumble: Combine the pistachios, digestive biscuits, melted butter, brown sugar, and salt in a food processor and pulse until the mixture forms a thick crumb. Cover and refrigerate until you're ready to serve.
• Serve the mango shrikhand in small bowls topped with the pistachio crumble.

Steps:

• In a large skillet over high heat, warm the oil. Once the oil begins to shimmer, add the black mustard seeds and as soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat. Add the curry leaves, making sure they get fully coated in the oil (there may be more popping and splattering, and that's okay!). The leaves should immediately crisp up in the residual heat. Return the pan to medium heat, add the turmeric and asafetida (if using), and stir to incorporate without breaking up the curry leaves. Add the onion and cook until it is translucent and starting to brown, 5 to 7 minutes. Add the butternut squash, green chiles, and coriander and stir gently just to combine (be careful not to overmix, or you'll end up with mush). Spread the vegetables in an even layer in the pan, cover, and cook until the butternut squash is tender and soft, 8 to 10 minutes.
• Add the salt, lime juice, and red chile powder and stir gently. Taste and adjust the lime juice, red chile powder, and salt, if needed, before serving.

Steps:

• Preheat the oven to 350 degrees F.
• Remove the stems from the mushrooms. Set the caps aside, and finely chop the stems.
• In a large pan over medium-high heat, warm the oil. Once the oil begins to shimmer, add the onion and chile and cook until the onion browns, 5 to 7 minutes. Add the chopped mushroom stems and cook until soft, 2 to 3 minutes. Stir in the garlic and cook for 1 minute.
• Transfer the mixture to a large bowl and let cool for 5 minutes. Add the cooked quinoa, Parmesan, cilantro, salt, and black pepper and stir to combine.
• Arrange the mushroom caps on a baking sheet and, using a teaspoon, fill them with the quinoa mixture -- the filling should be spilling out of each cap.
• Bake the stuffed mushrooms for 12 minutes, until slightly wilted and lightly browned on top. Let cool for about 5 minutes.
• Drizzle each stuffed mushroom with a little olive oil before serving.

Steps:

• In a large, deep skillet, add the veggies, plus a thin layer (about a centimeter or 1/3 inch) of water. Stir in the turmeric and 2 teaspoons salt. Bring to a boil over high heat, then turn the heat down to medium and cook, uncovered, until you can pierce the vegetables with a fork but they are still slightly firm, 5 to 7 minutes.
• While the vegetables are cooking, combine the coconut, chiles and cumin seeds in a food processor, blender or mortar and pestle and blend or pound until coarsely ground.
• Once the vegetables are done cooking, turn the heat down to low and add the coconut mixture, yogurt and 1 cup water. Cover and cook until the vegetables are soft and fully cooked and the coconut mixture, yogurt and water have come together as a sauce, 12 to 15 minutes. Taste and add more salt, if necessary.
• Melt the coconut oil in a small saucepan or butter warmer over medium heat. Add the mustard seeds and as soon as they start to pop and dance around in the oil (1 to 2 minutes max), take the pan off the heat and add the curry leaves. They will start to pop and crack, but within seconds, they'll settle down and crisp up.
• Pour the coconut oil mixture over the avial. Serve with rice.

Steps:

• Bring a large pot of salted water to a boil, add the pasta and cook according to the package instructions. Drain, reserving 1 cup of the pasta water. Let the pasta cool for 5 minutes, then toss with 2 tablespoons of oil.
• Make the sauce: Put the arugula, avocado, garlic, lemon juice, nutritional yeast, 1 teaspoon salt, the remaining 1/4 cup oil and 1/4 cup of the pasta water in the carafe of a blender and process until smooth, adding a little more pasta water if needed to get the blades going.
• Pour the sauce over the pasta and toss to coat. Divide the pasta between bowls and garnish with plenty of pepper, a sprinkle of red pepper flakes and a drizzle of olive oil.