Lagan Ka Murgh is a Hyderabadi dish and drawing on it’s royal history is rich in ingredients and flavour. Pieces of chicken are marinated in yoghurt, garlic, ginger and spices and then added to pastes of onion and toasted almonds.
What you need… • 800g chicken, cut into bite-sized pieces • 1 onion, finely chopped • water as required • 50g sliced almonds, toasted • 4 Tablespoons ghee • 2 bay leaves • 1 teaspoon tomato purée
How to make it… 1. Mix all the marinade ingredients, add the chicken and leave for 4 hours. 2. Heat the ghee in a pan to a medium heat and cook the onions until they brown. Remove and blend to a paste, using water as required. 3. Add the toasted almonds to the blender to create a smooth onion and almond paste. Set aside. 4. Reheat the remaining ghee in the pan the onions were cooked in. Add the bay leaves and fry for 15 seconds. 5. Add the chicken and all the marinade to the pan and cook for 3 minutes. 6. Add the fried onion and almond paste, the tomato paste and cook with a sealed lid until the chicken is fully cooked (about 10–12 minutes). 7. Leave the dish to rest for 5 minutes, then serve.
Fish Vindaye is a popular spicy fish pickle from Mauritius. Fresh tuna is shallow fried, then cut up and added to mixture of garlic, onion, chillies and Vindaye spices, then left to cool and pickle. This is delicious served as a snack with chunks of French baguette.
How to make it… 1. Sprinkle the pepper over the tuna. 2. Heat 5 Tablespoons oil to a medium heat and shallow fry the tuna pieces whole until they are sealed and brown all over (about 5 minutes). Set the tuna aside. 3. Remove the pan from the heat and once it is safe to do so wipe the pan to get rid of the fish residue. 4. Heat the rest of the oil to a low heat then remove the pan from the heat and add the Spice Mix. Stir for 15 seconds (any longer and it’ll get bitter) then add the garlic, chillies and onion, return to a medium heat and cook for 3 minutes. 5. Remove the pan from the heat and allow the mixture to cool. 6. While the mixture is cooling, cut the tuna into 2cm-square chunks 7. Add the mixture, tuna, vinegar and salt, mix together and add to a jar or bowl. 8. Put into the fridge and leave overnight, or up to two weeks, before eating.