How’s your Ramadan preparation going? As part of my Ramadan prep, here are some of the things I make in advance.
Garlic paste: Place about 3-4 heads of garlic, (or how much you need) separated into cloves, in a bowl. Pour boiling water over it, keep for a minute or two, then it’s easier to peel off the skin. Put the peeled garlic cloves in a food processor add a little bit of water and blend until smooth. Freeze in a ziplock bag. When you want to use it, take out of the freezer, leave it out until you can break the amount you need, then put back the bag in the freezer again. Or you can freeze the desired amount in ice cube trays. Once frozen place them in a zip lock bag.
Ginger paste: Peel and roughly chop the ginger, add into the blender, with a little bit of water, blend until smooth. Then freeze in a ziplock bag.
Cumin: Dry roast the cumin seeds in warm fry pan, until toasted. Be careful not to burn it. Grind the cumin seeds in a coffee or spice grinder. Store in a bottle.
Coriander: Dry roast the coriander seeds in a warm fry pan, until toasted. Be careful not to burn them. Grind the coriander seeds in a coffee or spice grinder. Store in a bottle.
Chilli paste is a must to have especially during Ramadan, when we make baked
or grilled fish. Grilled fish is accompanied with Maldivian fish soup (Garudhiya) and rice for Suhoor or pre-dawn meal.
Use this paste to generously smother the fish, (whole fish or tuna fillets) and grill, barbecue or roast in the oven. Keep a bottle of this chilli paste in the fridge.
But before you apply the paste, always wash and salt the fish you are using and squeeze lemon juice over the fish. Then apply the chilli paste and bake, roast, grill, or barbecue.
You can freeze the paste too in a zip lock bag or in a plastic container.
You can also use a spoonful of this chilli paste in your fish curry and spicy tuna (kulhi mas) too.
Prep Time: 10 minutes
Blending Time: 5 -10 minutes
Makes: 1 cup
- 1 large onion (200g) roughly chopped
- 15g fresh ginger, peeled and roughly chopped
- 10 cloves garlic (40g) peeled
- 3 sprigs curry leaves
- 5 fresh bird’s eye chillies, roughly sliced
- 1/4 cup Kashmiri chilli powder or any chilli powder
- 2 teaspoon ground cumin
- 1/4 cup crushed chilli or chilli flakes
- 1 and 1/2 teaspoon salt or to taste
- 2 tablespoon lemon juice
- 1 tablespoon oil plus extra to drizzle on top of the paste
- In a blender add the onion, ginger, garlic, curry leaves, and fresh chillies.
- Blend until smooth.
- Pour the blended onion mixture into medium sized bowl, add the chilli powder, ground cumin, crushed chilli or chilli flakes, salt, lemon juice and 1 tablespoon oil.
- Mix everything with a spoon until well combined.
- Spoon the paste into a sterilised jar or bottle.
- Drizzle a little bit of oil on top of the chilli paste.
- Seal and keep in the fridge.
- Always use a dry spoon when using the paste, and drizzle more oil on top of the paste as needed. You can also freeze the chilli paste in a ziplock bag.
- Always wash and salt the fish, add lemon juice and then apply the chilli paste.
- Grill, roast or barbecue.
If you make the recipe, I would love to see it. Tag your instagram photos with @nattulicious and #nattulicious. Please leave a comment too, I’d love to hear from you.