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When we think of the Indian cuisine, we usually think of aromatic dishes peppered with herbs and spices, and that thought is usually right.  The Indian cuisine is definitely known for its strong taste and strong aroma because of the variety of herbs and spices that they use on their dishes.

The Indian cuisine also varies from one region to another.  This is because there have been a lot of factors that helped shape the evolution and history of the Indian cuisine, depending upon the region as stated above.

The Indian techniques and methods of cooking can be traced back to about 5,000 years ago.  It has been shaped by the land as well as the produce that comes from a specific region; thus, there are varying regional Indian cuisines.  Aside from this, their religion has also greatly influenced their cooking.  Another factor that significantly influenced the Indian cuisine is the traders as well as the travelers that pass through the region.  They leave behind new cooking methods as well as new dishes and new ingredients that the locals incorporate into their cooking.  The rulers who ruled also influenced Indian cuisine.  But what is most fascinating is that the identity of the original Indian cuisine never got lost.  In fact, it has retained its uniqueness, and all those influences only enhanced the cuisine and made it richer.

The normal diet consists of meat, usually game meat, and they also make use of fruits and vegetables.  The use of spices had long been used in Indian cuisine, and this can be traced back to about 3,000 BCE.  When religions like Buddhism and Hinduism grew in India, vegetarianism became prevalent and flourished.  In fact, the prohibition of eating beef became the longstanding characteristic of Hinduism, and this practice is still going on even to this present day.

Come the Middle Ages, tea and spices were introduced to India by the travelers and traders.  Much later, the Indian cuisine was again influenced by the invaders and conquerors coming from Central Asia as well as the Afghan region.  It was also during this time that seasonings became a part of the Indian cuisine, particularly the use of saffron.  By the 18th century, when the British came to India to rule the land, a marriage between the two cuisines and two cultures happened, and it has been coined as the Anglo-Indian cuisine.  It was not surprising then to see traditional British cuisine like roast beef having an Indian influence by making use of local Indian spices like red chilies as well as curry.  Raj traditions also emerged, one of which is the high-tea tradition.

If there is one thing that can be said about the Indian cuisine is that, even if a lot of international cuisines have greatly influenced the traditional recipes and methods of Indian cooking, it has always retained its authenticity and originality.  Furthermore, it has retained its culture and history, particularly when it comes to avoiding the use of pork or beef in their dishes due to religious reasons.

As stated above, there are a variety of regional Indian cuisines that helped shape what it is right now.  These regions are the Awadhi, Mughlai, Bengali, Rajasthani, Konkani, Udupi, Malabari, Punjabi, Hyderabadi, Sindhi, Marwari, Chettinadu, Dogri, Kashmiri, and Marathi.  These regional Indian cuisines differ in ingredients used as well as methods used in cooking their dishes, and each regional Indian cuisine will be discussed in short details in the succeeding articles.

Ingredients Utilized in Indian Cuisine

* The following list is, by no means, exhaustive.  It is only intended as a reference source.

Pulses and Legumes:  Bengal gram, black gram, green gram, lentil, split gram, soyabean.

Condiments and Spices:  Asafetida, cardamom, chili, cloves, coriander, cumin, fennel, fenugreek, garlic, ginger, mace, nutmeg, oregano, pepper, tamarind, turmeric, walnut.

Nuts and Oilseeds:  Almond, cashew nut, gingelly, coconut, groundnut, linseed, mustard, pistachio, safflower, sunflower.

Cereals and Grains:  Millet, barley, buckwheat, milo, maize, ragi, rice, semolina, wheat, wheat flour.

Vegetables:  Onion, garlic, spinach, peas, tomato, chickpeas, potatoes.

Meats:  Chicken, mutton, lamb.

Seafood:  Prawns, shrimps, lobsters, and a variety of seawater fishes.

Classical Chicken Tikka Masala

Ingredients:

• 2 tbsp vegetable oil
• 1 tbsp butter
• 400g onions, chopped
• 600g chopped tomatoes
• 1kg chicken breast , skin removed and cut into 2.5-4cm cubes
• 4 tbsp Patak’s Tikka Masala Paste
• 2 tbsp thick plain yoghurt
• salt, to taste
• 150ml cream
• large pinch dried fenugreek leaves (optional)
• 3 tbsp fresh coriander, chopped
• juice of ½ lemon
• pinch of sugar

Procedure:

1.   In a bowl mix together 2 tbsp Patak’s Tikka Masala Paste and the yoghurt. Add the chicken, cover and leave to marinate in the fridge for at least 2 hours, or overnight if you have time.

2.   Heat the oil in a large heavy based pan over a low heat.  Add the chopped onions and sauté for about 10 minutes until light golden brown.

3.   Add the remaining 2 tbsp Patak’s Tikka Masala Paste and cook for 2 minutes. Sprinkle in some water if the sauce begins to stick.

4.   Add the chopped tomatoes and butter. Cover and leave to cook over a low heat for about 25-30 minutes, stirring at regular intervals until the butter separates from the gravy.

5.   Remove the chicken from the marinade and add to the sauce.  Continue to cook for about 10-15 minutes or until the chicken is cooked through.

6.   Add salt and sugar to taste and stir in the cream.

7.   Finally, add the dried fenugreek leaves and squeeze in the lemon juice. Sprinkle with the chopped coriander and serve hot with Patak’s Naan Bread

Classic Chicken Korma

Ingredients:

• 450g chicken breast, diced
• 100g onions, sliced
• 1 tsp cracked black pepper
• 1 tbsp flaked almonds
• 25ml double cream
• 1 tbsp fresh coriander, chopped
• 1/2 tsp fennel seeds
• 1 tomato, chopped
• 2 tbsp vegetable oil
• 1/2 tsp root ginger, finely chopped
• salt to taste
• 3 tbsp Patak’s Korma Paste

Procedure:

1.   Heat the oil in a pan and saute the sliced onions.  Add the fennel seeds and fry for 1-2 minutes.

2.   Add the black pepper and the chicken and continue to cook for a further 3 minutes then add the Patak’s Korma Paste and tomato.

3.   Cook for 15 minutes or until the chicken is cooked through, sprinkle with water if the mixture begins to stick to the pan.

4.   Stir in the ginger, half the coriander leaves, flaked almonds and cream.  Cook for a further 3 – 4 minutes and serve hot, garnished with the remaining coriander.

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Our very different cuisines did not just spring out from nowhere.  It has a beginning and a history.  So when we eat a particular cuisine, it will seem like we are being transported back in time where that particular dish started and getting a taste of what history tasted like those hundreds and thousands of years ago.  Here is a look at historical or medieval cuisine where all our lovely dishes began.

What Shaped Historical Cuisine?

As stated above, what we call cuisine did not just happen.  It developed slowly over time, and it has been shaped not only by the land and its produce but also by the people, their culture, and their needs.  Aside from this, historical cuisine also encompasses the eating habits of the people as well as their cooking techniques and methods.

Other factors that shaped historical cuisine include the events that were happening during the period, the social classes of the people, their social norms, and their religions and beliefs.  There is also the belief that upper class deserves refined and very expensive cuisine, while the working class deserves less refined and less expensive cuisine, simply because there is the idea that one’s food should resemble one’s labor.  So if you do manual labor to make a living, then your food should be coarser and cheaper than what the rich people usually have.

The Early Cuisine

If there was one thing that was very important to the diet of the people who lived during the Middle Ages is that it was the cereals.  It has always been a part of the people’s diet, with the rich having wheat and the poor having barley as well as rye and oat.  Rice was a later introduction to Europe though.

When it comes to meat, again, the upper society were the only ones who can afford meat particularly since it was a bit expensive during the Medieval Ages.  In fact, game was normally only seen on the nobilities’ tables.  Other types of meat that were also prevalent during that period were the usual pork as well as chicken, and they also have the domestic fowl.  However, beef, on the other hand, was not the common for the simple reason that the butchers will have to invest more not only in land but also in feeds if they want to raise livestock like cows.

As for fish, those who live near water have fresh fish daily, the staples of which include cod as well as herring.  However, those who live inland have to rely on the different techniques to preserve fish.  Some of these techniques are smoking as well as drying, and you also have pickling as well as salting.  In fact, these techniques are not only used for fish alone as they also use it on meat to preserve it.

The poor have the local herbs and spices, of course, and these are those that can be found in the forest as well as those that can be grown in their gardens.  On the other hand, the rich people get to enjoy exotic spices, especially if those purchased from traders who bring imported goods from neighboring lands.

During the late Medieval Period, upper class society’s cuisine became more refined with the use of seasonings.  The most common of which are vinegar as well as verjuice.  They also made use of wine in their cooking to enhance the flavor of the dish.  It was also during this period that the combination of spices and seasonings were used to create exotic flavors such as sweet and sour.

This is also the period wherein they began using sauce thickeners in their soups as well as sauces and stews, the most common of which is almonds and almond milk.

The historical or medieval cuisine made use of ingredients that were available to them.  There were exotic spices, other exotic meats, and food imports brought by traders, but it is usually the upper class who can afford such luxurious items.  However, the traditional historical or medieval cuisine was soon influenced by the many wars, crusades, and invasions that were so prevalent during that period.

Ingredients Utilized in Historical or Medieval Cuisine

* The following list is, by no means, exhaustive.  It is only intended as a reference source.

Cereals:  Rye, barley, buckwheat, millet, oats, wheat, rice

Vegetables:  Cabbage, beets, onions, garlic, carrots.

Fruits:  Lemons, citrons, bitter oranges, pomegranates, quinces, grapes, apples, pears, plums, strawberries, figs, dates.

Dairy Products:  Milk, cheese.

Meats:  Wild game, mutton, lamb, veal, pork, hedgehog, porcupine.

Birds and Fowls:  Swans, peafowl, quail, partridge, storks, cranes, larks, linnets, chicken, duck, geese.

Fish and Seafood:  Herring, cod, mollusks, oysters, mussels, scallops, crayfish, pike, carp, bream, perch, lamprey, trout.

Bake Mete Ryalle or Pork Pie

Ingredients:

• 2 lbs. pork
• 1/2 tsp. cloves
• 1/4 tsp. mace
• 2 tsp. cubebs
• 2 tbsp. sugar
• 4 tbsp. butter

Procedure:

Boil or slow-cook the pork until tender. Allow to cool and then chop into small pieces. Add spices and sugar, put into pie crust, dot with butter, cover with a top crust, and bake at 350°F until golden brown – about 30 minutes. Serve hot.

Bukkenade or Beef Stew

Ingredients:

• 2-3 lbs. beef, cut into cubes
• 1 tbsp. parsley
• 1 tsp. sage
• 1 tsp. hyssop
• 1/2 tsp. cloves
• 1/4 tsp. mace
• 4 egg yolks
• 3/8 cups verjuice (if verjuice is unavailable, use 1/4 cup wine and 1/8 cup lemon juice)
• 1/2 tsp. ginger
• 1 tsp. salt
• pinch saffron

Procedure:

Put the beef into a large pot along with water to cover – about 8 cups. Bring to a boil, reduce heat, and simmer for 30 minutes. Skim off and discard any scum that forms on the surface. Add parsley, sage, hyssop, cloves, and mace. Stir well and simmer for another 30 minutes, or until the beef is tender. Temper the egg yolks in a separate bowl by slowly whisking in a cup or two of the broth from the pot. Add the remaining ingredients to the pot along with the egg mixture and stir. Remove from heat when as soon as it comes back to a boil.

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Afghan cuisine is a likely mix of South Asian and Middle Eastern cooking. Geographically, the country’s relations with that of said regions influenced the people’s culinary practices and ways. History also dictates how travelers from other places increased the people’s awareness to various types of produce and food items. Proof of this would be the presence of Chinese teas and Indian spices and herbs.

Delicious food served in a fragrant bed- that is what Afghan food naturally offers. From its wide range of rice, chicken/lamb recipes, a diner does not only have the opportunity to taste exotic food but experience a different kind of culture so to speak. Traditional recipes include Chalau (rice), Kebab and Nan (whole bread). Tea is also traditionally served in line with Baklava and other types of pastries.

Breads, for the most part, are staples that are seemingly present to replace cutlery and silverware. This may sound interesting but breads are commonly used to scoop up soft prepared foods and items. This is also the reason why bowls of fresh fruits, salads and condiments are considered staples. In addition, dairy such as buttermilk and yogurt, are common items in every Afghan home. Visitors are normally treated to a vast range of dishes that also feature raw and cooked vegetables.

Cooking methods include deep frying, steaming, roasting, and stewing. People are also into shallow frying and paper-wrapped deep frying. These preparations and techniques are used to prepare an authentic Afghani meal, where foods such as meats and fishes are utilized as main items.

Ingredients Utilized in Afghan Cuisine

Meat:

Lamb, Chicken, Beef

Vegetables:

Eggplant, Pepper, Carrots, Beans, Spinach, Turnips, Lentils, Leeks, Pumpkins, Potatoes, Okra, Chickpeas, Cucumber

Fruits:

Grapes, Pomegranates, Berries, Apricots, Plums, Oranges (Malta), Peaches, Lemons, Apples, Cherry

Nuts:

Almonds, Pine Nuts, Pistachios, Walnuts

Spices and Herbs:

Saffron, Coriander, Cilantro, Mint, Cardamom, Black Pepper, Cilantro, Dill, Turmeric

Grains:

Rice, Barley, Maize, Wheat

Dairy:

Yogurt, Cheese, Eggs

Afghanistan’s topography is perfect for various crops such as wheat, rice, and maize. Herbs and spices like coriander, garlic and onions are also widely available, which explains the prevalence of these ingredients in Afghan food and recipes. Dried nuts and seeds are also famous and are a natural part of their daily diet. Fruits like grapes, plums, berries and pomegranates are not only top food choices among the residents as it is also exported to various international markets.

The inclusion of various spices like mint, saffron and coriander makes Afghan food a standout in itself. Foods are described as neither too bland nor spicy, thus making it seemingly perfect and great tasting. On the other hand, the Kebabs are to die for in terms of Afghan’s specialties. And while kebabs are expected to grace your plate, it is quite surprising how household seldom serves this dish. This is because the availability of cooking equipment poses certain problems. However, this does not discount the fact that Kebabs are significant in Afghan cuisine and that these recipes will never cease as one of its prime dishes.

Authentic Afghan Recipes

Sabzi Challow (Spinach and Rice) with Lamb

Recipe Source: onecountyonebook.org

Ingredients:

¼ c. olive oil

8 lamb shanks (I couldn’t find and the Price Chopper butcher suggested chops)

3 onions thinly sliced

1 ½ t. turmeric

5 cups baby spinach, stems removed (large leaves chopped)

3 c. cilantro leaves

1 c, Italian parsley, stems removed

16-18 scallions, whole, outermost layer and tough upper green removed

3-5 c. beef stock (homemade preferred)

3 T minced garlic

5 T fresh lime juice

Salt and Pepper to taste

Method:

• Preheat oven to 350.
• Heat the oil in a large ovenproof Dutch oven and brown the lamb on all sides.
• Remove the lamb and set aside.
• Add the onions to the pot and sauté until soft and lightly browned.
• Stir in the turmeric.
• Add the spinach, cilantro, parsley and scallions.
• Sauté for 20 minutes stirring constantly (add more oil if needed).
• The aroma of the herbs should rise (very important).
• Add the garlic and sauté briefly.
• Return the lamb to the Dutch oven.
• Add enough beef stock to barely cover the lamb.
• Bring to a boil, then cover, transfer to oven and cook for 2-2 ½. hours.
• When the meat is tender, remove from oven.
• Stir in lime juice and season to taste with salt and pepper.
• Serve over challow.

Yield 8 servings.

Challow

Note: for Saffron rice, soak 1 t. saffron threads in ¼ c. boiling water for 5 minutes.

Remove saffron and discard. Use this water in place of the final ¼ c. water in final step.

I used Goya Basmati Rice and followed the package directions substituting the saffron water. With the handle of a wooden spoon, I poked five holes through the rice, one in the center. Cooked without stirring for 2 min. Reduced heat to med. Low and covered with a lid wrapped in a kitchen towel. DO NOT REMOVE LID DURING COOKING. The bottom will be crisp.

Source: The Book Club Cook Book by Judy Gelman and Vicki Levy Krupp,

Salaata (Afghan Salad)

Recipe Source: afghan-web.com

Ingredients:

• Tomatoes
• Yellow Onion
• Cilantro
• Lemon
• Cucumbers
• Radishes
• Salt

Method:

Chop 2 whole tomatoes, 1 medium yellow onion, and 1 bunch of washed cilantro. Mix these together in a bowl. Juice one lemon and pour the juice over the top of the tomato, onion, and cilantro. You can also add sliced cucumbers, as well as radishes. Sprinkle with salt (to taste) a good pinch and toss the salad. Cover and refrigerate for at least 15 minutes to allow all the juices to mix together.

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The ‘east meets west’ cuisine is a type of fusion brought by the internationalization of food as well as familiarization. The constant yearning for something new had prompted chefs of various roots to come up with exciting dishes utilizing both common and uncommon ingredients. This will somehow lead us to the past, during those times when seas are sailed and lands are crossed for prized items such as spices.

China’s ginger, the cinnamon of Ceylon (Sri Lanka), the pepper and cardamom from India as well as the nutmeg, cloves and mace of the Moluccan Islands of the Indonesian archipelago were then considered treasures of the East. And because transportation of goods back then were not ideal, these spices normally reach Europe bearing exorbitant prices at that time. Spice trades likewise come with restraints as negotiations primarily involved Arabian and Indian Muslims, much to the dismay of other traders such as the Europeans. Having the goal of reaching the very source of these culinary treasures, the so called age of exploration eventually began.

When the Europeans finally reached the shores of the East in 16^th century, the establishment of colonies also paved way for intermarriages and trade. Since then, communities of people began to welcome transitions genetically and culturally. Interaction led to shared ideas, new concepts and practices. Gradually, people have started to appreciate new cultures and shared their ways or customs seemingly unthreatened by what was once foreign and unfamiliar.

Colonization brought us to a number of facts. That the Portuguese successfully landed for themselves a list of ventures starting from the coasts of Africa. Spain also had a share of the limelight with explorations that traveled across Asia. Then came other explorations made by the British and the Dutch. Truly, time has stood witness to travels made for the sake of spice.

This meeting of the east and the west acted as a re birth with regards to food. Apart from the effects brought by marriages, new cuisines have been developed. Adapting no longer means residing but bearing with what’s available. Long after, what’s available led to a need for substitutes. For instance, coconut milk was used instead of fresh milk; butter in place of oil; Chinese sausages coming to life in place of chorizo. These were just some of the changes brought by the fateful meeting of two highly different regions. Through the years, we have seen how Asian dishes became more interesting because of condiments like mustard or Worcestershire sauce. In turn, Asian spices and herbs have given western dishes new and exciting flavors. Think of fusion and probably the ‘east meets west’ cuisine will be the best representation.

The dynamics of food relies on people, not on borders or places known. How history brings change, how interaction inspires evolution will likely explain the existence of this cuisine. Nowadays, we are no longer surprised by the idea of seeing Americans trying Asian dishes or Koreans enjoying fast food. For at this day and age where everyone needs no discrimination, food can be the greatest equalizer after all.

Authentic ‘East Meets West’ Recipes

Asian-Spiced Fried Turkey with Sweet Potato Fries and Cranberry Syrup

Recipe Source: foodnetwork.com

Ingredients:

• 1 (12 to 15 pound) small turkey (cut with a cleaver: leg/thigh/ breasts cut into 3 parts)
• 8 cups water
• 2/3 cup kosher salt
• 2/3 cup sugar
• 2 tablespoons dark soy sauce
• 3 tablespoons toasted Szechwan peppercorns
• 2 tablespoons toasted black peppercorns, plus freshly ground black pepper
• 10 1/4 inch thick slices fresh ginger
• 4 star anise
• 4 bay leaves
• 2 bunches sage, leaves picked from stems
• Cranberry syrup, recipe follows
• Sweet potato Fries, recipe follows

Directions:

Two to three hours in advance, combine the water, salt, sugar, soy sauce, peppercorns, ginger, anise, and bay leaves in a cooler large enough to hold the turkey and stir to mix. Taste the brine, it should taste like sweet ocean water. Adjust salt and or turkey to taste. Add the turkey, if it is not covered, add more water and adjust seasoning accordingly. Fill the cooler with ice packs and cover.

Fry in 375 degree F oil until cooked through 10 to 12 minutes depending on piece. Remove the turkey and season with the same chile salt used for the fries.

Note: If you would like to do some of the cooking in advance, heat oil to 345 degrees F and blanch the turkey for 10 minutes. Later when ready to serve, heat the oil to 375 degrees F and finish cooking until a meat thermometer registers 170 and the skin is crisp and golden.

Plating: Arrange the turkey in the center of the plate, stick spears out of the turkey with the cranberry syrup in a small separate bowl. Sprinkle with chile salt, garnish with fried sage leaves. Dip in cranberry syrup, and enjoy.

Serve the turkey, if desired, with sweet potato fries and garnish with sage leaves that have been fried at 375 degrees F for 1minute until crisp and translucent, not brown.

Cranberry Dipping Sauce

• 1 large red onion, jullienned
• 2 tablespoons ginger, finely chopped
• 3 cups cranberries
• 1 orange, zested and juiced
• 1 cup rice wine vinegar
• 2cups cranberry juice, sweetened
• 1/2 cup sugar, or less, to taste
• Salt and pepper

In a medium saucepan over medium heat, sweat the onions and the ginger until the onions are translucent. Add the cranberries, orange zest/juice, vinegar, cranberry juice, and sugar and simmer until reduced by about 25 percent. The mixture should coat a spoon. Season with salt and pepper, to taste. Keep the chunky sauce in the refrigerator until ready to use.

Sweet Potato Fries

• 3 large sweet potatoes, cut into spears

Chile Salt:

• 2 tablespoons salt
• 1 tablespoon sugar
• 1 tablespoon Korean chile flakes
• 1 teaspoon ginger powder
• 1 teaspoon black pepper
• Canola oil, for frying

Cut the sweet potatoes into spears and place in the prepared fryer for 10 minutes until crispy. Remove and drain on paper towels. Sprinkle with the chile salt.

Note: as with the turkey, the fries can be blanched in 345 degree F oil ahead of time until just tender, but not brown, and refried in 375 degree F oil until crisp and golden.

Pork and Clams East Meets West Style (Alentejana) Recipe

Recipe Source: homecooking.about.com

Pork tenderloin and littleneck clams are enhanced with garlic, ginger, wine, and vegetables in this East meets West dish.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Ingredients:

• Curry Oil:
• 1/2 cup curry powder
• Water, to make runny paste
• Pinch salt
• 2 cups canola oil
• 15 littleneck clams (plus a few extra in case some do not open)
• 1 Tablespoon salt
• 1/4 cup corn meal
• 1-1/2 Tablespoons garlic
• 1 Tablespoon minced ginger
• 1/2 cup green zucchini, 1/4-inch dice
• 1/2 cup yellow zucchini, 1/4-inch dice
• 2 pounds pork brisket, 1/2-inch dice
• 2 Tablespoons paprika
• 3/4 cup medium diced onions
• 2 Tablespoons Chinese black beans, rinsed, drained and chopped
• 1/2 cup shaoxing wine
• 1 cup white wine
• 4 cups chicken stock
• 2 lemons, juiced
• 2 Tablespoons butter
• 1-1/2 cups Idaho potatoes, 1/4-inch dice (square off the potato, no peeling necessary)
• 1/4 cup chopped cilantro leaves
• 2 cups curry oil, to fry
• 2 pounds pork tenderloin, cut into 8-ounce portions
• Canola oil, to cook
• Salt and black pepper, to taste

Preparation:

Make Curry Oil:
Make a paste with curry powder, water, and salt. Slowly add oil. Let stand for 1 hour to settle. Use top, yellow oil for garnish or fry.

Place the clams, salt, and cornmeal in a bowl and completely cover with cold water. Let them soak and purge for 1 hour. Drain, rinse and set aside.

In a hot saute pan, coat lightly with oil and sautee half of the garlic and ginger. Add the zucchinis and caramelize, about 3 minutes. Remove from pan and add drained clams. Deglaze with half of the wine and shaoxing and cover. Add a little water if needed if clams do not fully open. Once clams are open, set aside. (Discard any that do not open.) Keep liquid.

Wipe pan out and coat with oil on high heat. Season the pork brisket with salt and paprika and brown on all sides. Add onions and caramelize. Add black beans. Deglaze with remaining shaoxing and wine and reduce by 50 percent. Add chicken stock and half of the reserved clam juice. Check for seasoning and add more clam juice if necessary. Bring to a simmer and reduce by 60 percent. Check again for seasoning and add zucchinis and clams. Add lemon juice and whisk in butter. Check one more time for flavor.

While the sauce is reducing, season the pork tenderloin with salt and pepper and sear in a hot, oiled pan. Brown well on all sides and finish in a 375-degree F. oven until medium, about 10 minutes. For the potatoes, heat the curry oil to 375 degrees F. and first blanch the potatoes until lightly brown. This can and should be done in advance. Right before serving, fry again, this time until golden brown, drain well, season with salt, and toss with cilantro. (Frying it twice produces a very crisp product.)

Plating: Using an o-ring in the center of the plate, fill with the pork sauce. Top with fried potatoes. Cut each pork tenderloin into 3 equal pieces and surround ring. Pull ring off and serve.

Yield: 4 servings

Image Credit: flickr.com

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