A mother and daughter keeping family food traditions alive, across the generations and across the miles.
Laxmi Ganda came to Christchurch from Gujarat in North West India in the 1960s and with her daughter Jayshri has self-published a cook book called A little Bit of This a Little Bit of That
She and Jayshri aim to preserve family recipes for the next generation with 100 percent of the profits going to Laxmi's village Avda Falia in India.
Laxmi and Jayshri share their ready with recipe for a Gujarati fish curry and roti..
GUJARATI FISH CURRY
500gms fish fillets, 10cm sized portions
6 whole curry leaves, finely chopped
1 1/2 tablespoons lemon juice
1/2 tablespoon fresh coriander, chopped
2 teaspoons fresh green chilli, minced
1 teaspoon fresh garlic, minced
1 teaspoon fresh ginger, minced
1 teaspoon salt
1/2 teaspoon garam masala
1/2 teaspoon tumeric powder
1 1/2 tablespoons oil
1/2 teaspoon fenugreek seeds
2 cups tomatoes, blended, tinned or fresh
Wash fish and pat dry. In a medium bowl, combine curry leaves, lemon juice, coriander, chilli, garlic, ginger, salt, garam masala and tumeric.
Add fish and combine with masala, cover with cling film. Marinate for a maximum of 45 minutes in the refrigerator.
Heat oil in a large frypan on a medium heat, add fenugreek seeds for 1 minute or until
golden brown. Add tomatoes and simmer for 6 minutes. Add fish and remaining marinade to gravy.
Cook for 2 minutes, turn fish, cover and cook for a further 2 minutes or until fish
is cooked through.
Serve hot with your choice of bread, rice and condiments.
A good old classic bread that many families have fresh everyday.
Enjoy with all curries, light and easily eaten.
2 cups white flour
2 cups wholemeal flour
1/2 cup oil
2 cups boiling water
In a large bowl, combine both flours. Make a well in the middle, pour in oil and water.
Using hands, knead into a soft dough for 1-2 minutes. Portion dough into 1 and 1/2
table spoon sized balls. Using a patli or wooden board, flour the surface and ball, press lightly with palm of hand to make into a flat circle. Using a rolling pin, roll into 15cm sized circles.
Heat a tarvi, flat plate or a non-stick fry pan on a medium-high heat, cook one side of roti for 30 seconds and the other for a 1 minute. Finish by cooking the first side again on a high heated grill or jardi for 1 minute or until it puffs. Serve hot with butter.