Oman dining: Stews in different flavours

Lifestyle Monday 31/October/2016 19:05 PM
By: Times News Service
Oman dining: Stews in different flavours

Kerala Style Vegetable Stew
This is Indian style vegetable stew that gives you a flavour of the authentic cuisine of ‘God’s Own Country’ — Kerala.

1 carrot
1 potato
2 tablespoons butter or coconut oil
1 onion finely sliced
1/2 cup green peas
3 cardamom
1 teaspoon powdered black pepper
1 piece cinnamon
1/2 teaspoon powdered nutmeg
3 cloves
1 tablespoon crushed ginger
1 tablespoon crushed garlic
1 sprig curry leaves
5 green chilli (slit)
11/2 cups thin coconut milk
Salt as needed
1/2 cup thick coconut milk

•Slice the vegetables (carrot and potato) into cubes of 1/2 inches and clean them well.
• In a deep bottom frying pan, heat butter or coconut oil.
•Add the onions to it and sauté.
•When the onions become translucent, add the spices.
•Add ginger, garlic, curry leaves, and the green chillies and sauté it for a few more minutes.
•Add the sliced vegetables and green peas and sauté well.
•Now pour in the thin coconut milk, add salt and bring it to boil.
•Simmer and cook it covered till the vegetables are done.
•Combine the thick coconut milk (first) and cook for a few more minutes. Transfer this to a serving bowl.
•Garnish with curry leaves sautéed in coconut oil.

Easy Fish Stew
Quick to prepare, this stew is a treat for every seafood lover. The Tabasco gives it a tangy zing while the dried herbs impart irresistible aroma. This dish is a great way to unwind with on a busy day.

• 6 tablespoons olive oil
• 1 medium onion, chopped (about 1 1/2 cups)
• 3 large garlic cloves, minced
• 1 1/2 cups of fresh chopped tomato
• 1 cup of fish stock
• 1/4 cup apple cider vinegar
• 800g fish fillets (use a firm white fish such a hamour/cod), cut into 2-inch pieces
• Pinch of dry oregano
• Pinch of dry thyme
• 2/3 cup fresh parsley, chopped
• Salt to taste
• Freshly ground black pepper to taste
• 1/8 teaspoon Tabasco sauce

•Heat olive oil in a large thick-bottomed pot over medium-high heat. Add onion and sauté till translucent, Throw in the garlic and cook a minute more. Add parsley and stir.
•Add chopped tomato and gently cook till mushy.
•Add fish stock, vinegar, and fish. Bring to a simmer and cook until the fish is done through and easily flakes apart for about 3 to 5 minutes. Add seasonings of oregano, thyme, parsley, salt, pepper, and Tabasco sauce.
•Serve with crusty bread for dipping in the fish stew broth.

Creamy Chicken Stew
Thick and creamy chicken stew that is made with ease and is the perfect comfort food that is not just delicious, but wholesome too.

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 medium carrots, chopped
• 2 large stalks of celery, chopped
• 4 cups chicken broth
• 600g boneless, skinless, chicken breasts (about 2 large)
• 4 tablespoons unsalted butter, softened
• 1/4 cup all-purpose flour
• 2 egg yolks
• 2/3 cup fresh or frozen peas
• 1 teaspoon salt
• 1/2 teaspoon black pepper

•Heat oil in a large soup pot. Add onion, carrots, and celery. Cook until the vegetables are tender for about 6 minutes.
•Add the broth, chicken and cover; and bring to a gentle simmer over high heat. Let the chicken poach until done.
•Remove the chicken to a cutting board to cool.
•Meanwhile, in a small heatproof bowl, use a fork to stir together the butter and flour into a smooth paste. Gradually stir the paste, a few bits at a time, into the stew and simmer over low heat until the stew thickens, 3 to 4 minutes.
•In the same bowl, whisk together the egg yolks. Whisk 1/4 cup of the hot stew into the eggs; then whisk the egg mixture back into the stew. Cook over low heat for 1 minute.
•Cut the chicken into bite-size cubes and stir them into the stew along with the peas, salt, and pepper.
•Serve hot.