Sponsored by The Hawaii Department of Agriculture
We asked our HI Now viewers to submit their favorite recipes using local ingredients. HI Now host Jobeth Devera is in the kitchen with this month’s Eat Local Recipe Contest winner, Umma Berkelman! She’s cooking up some Indian Fish Curry with local mahi mahi.
From generation to generation, Berkelman’s family has passed down recipes and cooking techniques, like using the same pot or wok, so that each retains the flavor of the food. She says that with every use, the food tastes better and better.
“The key to Indian cooking is really understanding the spice,” she said. Berkelman also grows her own ginger along with other spices in her garden. It doesn’t get more local than that!
Cumin – 2 Tablespoons
Fennel – 1 Tablespoon
Coriander – 3 tablespoons
Dry roasted Fenugreek- 1 tablespoon
Mustard Seed – ½ teaspoon
Curry Leaves – about 10 depending on serving size
Oil – 5 tablespoons
Finely Chopped Onions – 1 ½ cups
Finely Chopped Ginger – 1 inch
Finely Chopped Garlic – 5 bulbs
Tumeric- 1 tablespoon
Chili powder – 3 ½ table spoons
Coconut Milk – 1- 2 cups
Tamarind – 2 tablespoon plus 1 cup of water
Fish – 200g to 500g
Salt to taste
1) Brown onions in oil, add cumin, fennel, coriander, fenugreek, mustard seed, curry leaves.
2) Add garlic and ginger then turmeric and chili powder, sauté for one minute. Add salt to taste.
3) Add coconut milk and tamarind, let it come to a boil, add fish and okra. Turn off when it comes to a boil.
More dishes from Eat Local Recipe Contest winners:
- Salsa Verde Tacos by Priscilla Carbajal
- Roasted Veggie Bowl by Steve Pickman
- Iraqi Kebabs by Ronnie Kaopuiki
- Tom Yum Ulu Soup by Stefanie Debiasi
- Curry Opah with rice and green beans by Broderic Allen
For more information: hdoa.hawaii.gov