Ingredient Ideology | Flavours of Andaman & Nicobar Islands By: Dr. Kaviraj Khialani- Celebrity Master Chef
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INTRODUCTION:
Andaman and Nicobar Islands are a stunning archipelago located in the Bay of Bengal, off the eastern coast of India. It consists of a total of 572 islands, out of which only a few are inhabited. The islands are known for their pristine white sandy beaches, crystal-clear turquoise waters, and lush greenery. The rich biodiversity of islands includes exotic marine life, coral reefs, and dense forests. It’s a paradise for nature lovers and adventure enthusiasts, offering activities like snorkeling, scuba diving, and trekking. The islands also have a rich history, with remnants of colonial-era buildings and the infamous Cellular Jail, known for its role in India’s struggle for independence. The local culture of the islands is a blend of indigenous tribes and settlers from various parts of India, making it a unique cultural experience.
COMMON INGREDIENTS USED IN THE COOKING ON THESE ISLANDS:
The cuisine of Andaman and Nicobar Islands is influenced by the local tribal communities and the settlers from different parts of India. Common ingredients used in cooking include seafood like fish, crabs, and prawns, as well as coconut, rice, and various tropical fruits and vegetables. The use of spices like turmeric, ginger, garlic, and mustard seeds adds flavor to the dishes. The cuisine is known for its fresh and simple preparations, highlighting the natural flavours of the ingredients. It's a delightful blend of coastal and traditional Indian flavors.
METHODS OF COOKING APPLIED IN THE COOKING ON THE ISLANDS:
In Andaman and Nicobar Islands, various cooking methods are applied to create delicious dishes. Grilling and barbecuing are common methods, especially for seafood. Steaming is also popular, especially for fish and vegetables, as it helps retain their natural flavors. Stir-frying is another technique used to quickly cook ingredients with a mix of spices and sauces. Boiling and simmering are used for soups and stews. Additionally, traditional methods like smoking and sun-drying are employed to preserve and enhance the flavors of certain ingredients. The diverse cooking methods contribute to the unique and flavorful cuisine of the islands.
HERE ARE A FEW RECIPES FROM THE ISLANDS OF ANDAMAN & NICOBAR:
RECIPE-1] CHILLI MASALA FISH CURRY
Ingredients:
500 grams fish, cut into small pieces
2 onions, finely chopped
3 tomatoes, pureed
2 green chilies, slit
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 tablespoon red chili powder
1 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
Salt to taste
2 tablespoons oil
Fresh coriander leaves for garnish
METHOD:
1. Heat oil in a pan or kadai over medium heat.
2. Add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and slit green chilies. Cook for a minute until the raw smell disappears.
4. Add the pureed tomatoes and cook until the oil separates from the masala.
5. Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Mix well.
6. Add the chicken or fish pieces to the masala and coat them evenly. Cook for a few minutes.
7. Add water as needed to adjust the consistency of the curry.
8. Cover the pan and simmer until the chicken or fish is cooked through and tender.
9. Garnish with fresh coriander leaves.
10. Serve the Chilli Curry hot with steamed rice or roti.
RECIPE-2] ISLAND STYLE PRAWN COCONUT CURRY
Ingredients:
12-15 no medium prawns
1/2 cup tamarind paste
6-7 black peppercorns
2 tsp garlic paste
2 tsp ginger paste
1 tsp cumin seeds
½ tsp mustard seeds
4-5 garlic cloves, chopped
1 tsp red chilli powder
4 tbsp refined oil
1 cup onions, chopped
1 lemon for its juice.
1 tbsp green chillies, chopped
½ tsp turmeric
1 cup coconut milk
2 tbsp coriander leaves, chopped
Salt
Water
Method:
1.Deshell and devein the prawns, wash them well.
2.Marinate the prawns with a mixture of ginger paste, garlic paste, red chilli powder, salt and lemon juice.
3.Heat refined oil in a pan, add chopped garlic and saute. Add black peppercorns, cumin seeds, mustard seeds and stir.
4.Then add onions, green chillies, red chilli powder, turmeric powder and saute well.
5.Now add tamarind paste, salt and the prawns to the curry. Stir well.
6.Add coconut milk. Garnish with the coriander leaves and serve hot.
RECIPE- 3] FISHY FARE ALL THE WAY
Ingredients:
1.5kg fish fillets Basa
Salt to taste
1 ½ tsp ground turmeric
6 tbsp of vegetable oil, or mustard oil
1 large white onion, finely grated
4 garlic cloves, crushed
1 knob of ginger, 2.5cm long, peeled and crushed to a paste
1 tbsp of ground coriander
1 tsp ground cumin
1 tsp chilli powder
3 tbsp of tomato purée
200g of tomatoes, cut into 2.5cm cubes
3-4 cups warm water for the gravy.
½ tsp sugar to balance the flavours.
Method:
1.Cut the fish into 12 equal portions. Mix 1 tsp of the salt and 1 tsp of the ground turmeric, rub on all sides of the fish and set aside for 30 minutes
2.In a shallow saucepan, heat 5 tbsp of the oil over a medium-high heat. If you are using mustard oil, heat until it is smoking hot – this removes the bitter pungency of the oil – then bring it down to a medium-high heat. Add the fish to the pan and fry to seal each piece, but do not let the fillets cook through. Remove from the pan to a plate and set aside
3.Add the onion, garlic and ginger to the pan and cook, stirring, for 2 minutes over a medium-high heat. If the paste is burning or sticking to the base of the pan, add a splash of water. Add the remaining salt and ground turmeric, followed by the ground coriander, ground cumin, chilli powder, tomato purée and diced tomatoes. Pour in the warm water and cook for 5 minutes. Keeping the pan on a medium-high heat, let the liquid reduce for 15 minutes or until the oil comes to the surface and seeps to the sides of the pan
4. Gently return the fish fillets to the pan and cover with the sauce, ensuring all sides of each fillet are cooking evenly. If possible, cook the fish fillets in a single layer in the pan as this will prevent them from breaking up into flakes. Lower the heat, add the sugar and cook, covered, until the fillets are cooked through – this should take no longer than 5 minutes.
5. To serve, garnish the fish with whole green chillies and sprigs of fresh coriander leaves.
RECIPE- 4] MARINATED BAKED FISH FARE
Ingredients
300 grams salmon fish
For Marination
8 cloves garlic
2 handful coriander leaves
1 piece ginger
2 tablespoon lime juice
1 tablespoon grated lime zest
1 tablespoon red chilli powder
½ teaspoon cumin powder
½ tablespoon garam masala powder
Salt as required
1 cup oil
3 tablespoon gram flour (besan)
120 grams hung curd
METHOD:
1. Prepare A Special Ginger-Garlic Paste, to begin with wash and clean the fish. Next, make a fine paste with half of the vegetable oil, garlic, coriander, ginger, red chilli powder, cumin powder, garam masala, lime juice and zest, and salt.
2. Make Gram Flour Paste, heat the oil in a pan and add the gram flour, stir to make a paste, and cook for about a minute till fragrant and lightly colored.
3. Add Spice Paste, Yoghurt & Marination Ingredients Add the mixture to the spice paste and combine with the yoghurt. Mix well all the ingredients for the marinade.
5. Marinate the Fish Cubes & Preheat the Oven. Gently rub the marinade over the fish pieces and marinate for an hour. Preheat the oven to 200 degrees Celsius and spread out the marinated fish in a baking dish.
6. Bake For 10-15 Minutes, Bake the tandoori fish for 10-15 minutes on the top rack turning the fish pieces once. Baste the fish pieces once or twice during cooking with butter. Serve hot with chutney or sauce.
RECIPE- 5] DESI BREAD IN THE BASKET
INGREDIENTS
1 cup Maida
1 tablespoon olive oil
For Seasoning
Salt as required
For Dough
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon sugar
2 teaspoon refined oil
2 tablespoon yoghurts (curd)
2 tablespoon lukewarm milk
METHOD:
1. Knead the Dough for The Kulcha, to prepare the dough, take a large bowl and sieve the flour in it. Add baking powder, baking soda, curd and refined oil in it. Add sugar and salt in the flour and mix it well with your fingers. Add warm milk in flour and knead the mixture to prepare a firm dough. Cover it with a damp cloth and keep it aside.
2.Now take the dough and divide it into two equal portions. Roll each portion into a ball and then flatten the ball using a rolling pin. Place a spoonful of aloo filling in the centre of the flatten dough and close the kulcha well. Sprinkle some flour over it and roll it again into a paratha.
3.Toast the Kulcha On Both Side, Take a non-stick pan, add olive oil and heat it over medium flame. When oil bubbles start to rise, gently place the kulcha in the pan and cook for a minute. Flip the kulcha and cook the other side till both sides turn crispy and golden brown in colour. Once done, serve hot with Amritsari Chole.
RECIPE- 6] COCO NAKA SWEET BON BONS
Ingredients:
grated coconut- 1/ ½ cup.
Cardamom powder- 1/2 tsp
Condensed milk- 3/4 cup
Ghee- 1 tbsp
dessicated coconut- 1 /½ cup
Method.
1.In a pan, add ghee add grated coconut and saute on low flame
2.Add condensed milk, cardamom powder, mix well
3.Stir continuously
4.Pour the mixture in a big bowl, make small balls
5.Roll balls in the desiccated coconut
6. Serve it
CATEGORY OF PEOPLE WHO VISIT ANDAMAN AND NICOBAR ISLANDS AND FOR WHAT PURPOSE?
People from various backgrounds visit Andaman and Nicobar Islands. Tourists come to explore the stunning beaches, indulge in water sports, and experience the vibrant marine life. Nature enthusiasts visit to witness the rich biodiversity and explore the lush forests. Adventure seekers come for activities like scuba diving, snorkeling, and trekking. History buffs are drawn to the islands’ colonial past and the infamous Cellular Jail. The islands also attract honeymooners looking for a romantic getaway. Additionally, researchers and scientists visit to study the unique ecosystems and marine life. The islands cater to a diverse range of visitors, offering something for everyone.
THINGS TO BE DONE TO MAKE THIS FOOD AND CUISINE MORE POPULAR FOR THE PEOPLE IN THE METROS:
To make the food and cuisine from Andaman and Nicobar Island more popular in the metros, we can focus on promoting its unique flavors and ingredients. Collaborating with popular restaurants and food festivals in the metros can help introduce these dishes to a wider audience. Highlighting the freshness and sustainability of the ingredients, as well as the cultural significance of the cuisine, can also generate interest. Additionally, social media campaigns, food blogs, and online platforms can be utilized to showcase the deliciousness of Andaman and Nicobar’s culinary offerings. Let’s spread the word and bring these mouth-watering dishes to the food lovers in the metros!
CONCLUSION:
Andaman and Nicobar Islands are a treasure trove of flavors! With their fresh seafood, tropical fruits, and aromatic spices, the cuisine of these islands is a delightful fusion of coastal and traditional Indian flavors. From grilled seafood to steamed delicacies, each dish showcases the natural goodness of the ingredients. The unique cooking methods and use of local spices make the flavors truly unforgettable. So, if you're a food lover, don't miss the chance to explore the diverse and delicious flavors of Andaman and Nicobar Islands!
