Garlic Confit Caramelized Onion Pasta

pasta (spaghetti / linguine)

1 whole garlic confit (with the oil)

1 onion

1 tbsp chili flakes or chili paste

2 tbsp butter

3–4 tbsp sun-dried tomatoes

½ cup grated parmesan

fresh parsley

salt & pepper

a squeeze of lemon

pasta water

Caramelize onion in butter + salt (15–20 min, low heat)

Blend: garlic confit + oil + chili + sun-dried tomatoes + parmesan + parsley + pasta water

Pour prepared sauce into onions, add pasta + pasta water.

Toss until creamy

Finish with parmesan, pepper, parsley

Fish Curry

For the Masala

Black peppercorns – 1 tsp

Cloves – 1 tsp

Coriander seeds – 1 tbsp

Cumin seeds – 1 tsp

Green chillies – 5

Garlic – 7–8 cloves

Ginger – 1 inch

Fresh grated coconut – 2 cups

Turmeric powder – 1 tsp

Red chilli powder – 1 tsp

Water – as needed (to grind)

For the Curry

Coconut oil – 1 cup

Onion – 1 large, finely chopped

Tomato – 1 large, finely chopped

Water – 1 cup (for cooking tomatoes)

Other Ingredients

Tamarind pulp – 1 tbsp

Green chillies – 4–5, slit

Water – 2 to 3 cups (adjust consistency)

Thick coconut milk – 1 cup

Salt to taste

For the Fish

Pomfret – 1 whole, cleaned and sliced

Grind peppercorns, cloves, coriander seeds, cumin seeds, green chillies, garlic, ginger, coconut, turmeric, and chilli powder with a little water into a smooth paste.

Heat coconut oil and sauté onions till soft and pink. Do not brown. Add tomatoes and cook till soft. Add 1 cup water to speed up the process.

Add tamarind pulp, and slit green chillies. Add the ground masala, 2 cups water, and coconut milk. Mix well. Add salt and adjust consistency with more water if needed. Bring the curry to a boil.

Once boiling, gently add pomfret pieces. Cook for about 5 minutes on medium flame. Do not stir to avoid breaking the fish.

Finish Switch off the flame once the fish turns opaque and white. Let the curry rest for a few minutes before serving.

Serve hot with steamed rice.

Moong Dhal Pudding

1/2 cup Moong Dal (soaked 4-5 hours)

1/2 cup Ghee

1/2 cup Mawa

1/2 cup Water

1/4 cup + 2 tbsp Sugar

6 Green Cardamom seeds

Saffron

Nuts

Roast soaked dal to a deep golden color and grind to a coarse paste.

Roast the coarse dal in ghee on low heat to develop a "sandy" texture, allowing the fat to release.

Combine sugar, water, and aromatics (saffron/cardamom) and add it to the mixture.

Cook down with mawa until it reaches a thick, luscious consistency and ghee leaves the sides.