Tuesday, June 1, 2010

Tandori Night in Hilo

I love Indian flavors. We do not have a single Indian restaurant on this island and so, like many things it comes down to creating these dishes at home.

What a fun meal. Even if it was just for two, it was one of the best I have had in a while. Tandori shrimp (sourced from the National Energy Labs Seafood Farmer’s Market,) homemade Naan, Mint Coriander Chutney (very spicy,) Mint Coriander Riata (cooling,) Smashed Grilled Yukon Gold Potatoes with Cumin Butter, Corn on the cob with Cumin Butter. Here are the recipes for you:
 Tandori Style Grilled Shrimp
 ©Devany Vickery-Davidson 2002

Mix up this base seasoning and store it for up to two months
Tandori Seasoning

6 tablespoons hot smoked paprika
2 tablespoons whole coriander toasted and ground
2 tablespoons whole cumin toasted and ground
2 tablespoons fennel seeds toasted and ground
1 teaspoon ground cardamom
1 teaspoon ground cloves
2 tablespoons coarse sea salt (I use my own smoked Hawaiian salt)
1 tablespoon freshly ground black pepper
1 tablespoon sugar
3 tablespoons ground sumac (optional, if you cannot find it omit it)
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon crumbled saffron threads

1/2 teaspoon cayenne pepper

Add the following and mix well:

The seasoning mix
1 cup of organic yogurt
5 cloves of garlic finely pureed in a food processor or mortar and pestle
Juice & zest of one lemon or lime
A 2” piece of fresh ginger, peeled and ground up in a food processor (you can do this with the garlic) or mortar and pestle.

This mixture will marinate up to 2# of chicken thighs or shrimp/prawns or fish.

Stir all together and place in a zip lock bag for 2-3 hours.
Place on a well oiled grill that has been pre-heated and cook through. Chicken will take much longer than fish or shrimp.



1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic(optional) or 4 tablespoons sautéed finely chopped onion
1/4 cup butter, melted


In a large bowl, dissolve yeast in warm water.

Let stand about 10 minutes, until frothy.

Stir in jaggery, milk, egg, salt, and enough flour to make a soft dough.

Knead for 6 to 8 minutes on a lightly floured surface, or until smooth.

Place dough in a well oiled bowl, cover with a damp cloth or plastic wrap and set aside to rise.

Let it rise 1 hour, until the dough has doubled in volume. Punch down dough, and knead in garlic or onion if using.

Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill and cook for 2 to 3 minutes, or until puffy and lightly browned.

Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, place in foil wrapped with a towel and continue the process until all the Naan has been prepared.

The dough will keep for up to 5 days in the refrigerator if you do not want to use it all at once. I prefer to make these fresh for each meal. Though if there are any leftover, you will see me eating them for breakfast with the chutney.

Cilantro and Mint Chutney

This EASY EASY basic chutney is perfect for using as a dipping sauce with cutlets and samosas or to serve with main course dishes like biryani. I love it on Naan.
Prep Time: 10 minutes
Cook Time: 5 minutes
·         1 bunch fresh mint (sometimes I use two bunches if they are small)
·         1 bunch fresh coriander/cilantro (or equal amount to mint)
·         1 Tablespoon each coriander and cumin seeds, toasted and ground
·         6-8 cloves garlic
·         1" piece of ginger
·         2 green Serrano or Hawaiian chilies more if you are a fire mouth like me
·         1 Tablespoon grated jaggery or palm sugar
·         1/2 teaspoon salt
·         3 Teaspoons lime juice
·         Cut off roots from both mint and coriander, peel garlic and ginger and remove stalks from green chilies then cut into chunks. Wash all these ingredients thoroughly.
·         Grind these and all the remaining ingredients into a smooth paste in a food processor. You can add yoghurt to the recipe in varying proportions. I usually add ¼ cup but if you want more of a riata, add 1 cup. I made both versions for this meal.
·         Chill and serve.

Smashed grilled Yukon Gold Potatoes with Cumin Butter

Microwave or Bake the potatoes till they are just barely soft. DO NOT overcook or they will fall apart.
Smash slightly so that they are about ½ of an inch thick.
Baste with butter that has been seasoned with some ground cumin.
Put on a hot grill and turn after 3-4 minutes. Baste again and add sea salt and cracked black pepper. Cook another 4-5 minutes and remove from the grill. 


Kyle B. Sasaoka said...

Oh that looks absolutely delicious! I can't believe there is no Indian restaurant on the island! Wow I'm sure you would have no problem selling your creations...

Anonymous said...

I've never been there, but I think there's a Pakistani/Indian food restaurant on Haili street.


If you do go, let us know how it is! I think it used to be by Tykes a long time ago.

Osifrage said...

Akmal's is really good. Don't miss the pakoras.

Anonymous said...

Love your blog! I love to eat, but have no time to cook, so I'm with Kyle...you should try selling at the farmer's market. I miss Indian food!

Devany said...

Thanks Guys, yes there is a very small Paki/Indo restaurant across the street from the Lyman Museum. It is good but has an extremely limited menu and only a couple of tables. You are right, the Pakoras are good.

Tinky said...

Devany--An AMAZING feast, and one of my favorite cuisines. I have to try these! Thank you.......