The base recipe is courtesy a very sexy chef who wields a mean (mean: as in great) knife in the kitchen ~ Gordon Ramsey. I've adjusted the spice proportions to my liking and to suit the Indian palate. Actually, I have to shamelessly admit I'm so busy drooling over him that I always check out the recipes on the net after the show. This one goes beautifully with batter fried fish so I promise the next recipe on the blog will be batter fried fish. Now you don’t have an excuse to not make this. ;-)
200 grams frozen peas
2 shallots, roughly chopped
2 red chili, finely chopped
2 cloves garlic, peeled and chopped
15 -20 mint leaves, adjust the mint flavor to your liking
½ teaspoon finely crushed black pepper
Salt to taste
1½ tablespoon butter
- Blanch peas in rapidly boiling hot water for 3 minutes. Drain. Retain the cooking liquid.
- Heat butter in a skillet over medium heat. Add shallots, red chili, garlic cloves and sauté till the shallot turn translucent.
- Add the drained peas, mint leaves, sauté for a few seconds. Add salt and pepper to taste. Toss well for a minute.
- Mash the peas with a masher or in a grinder
using the pulse mode. Use the cooking liquid as required to attain desired
mushy consistency. (The mushy peas should remain slightly coarse). Serve
with batter fried fish.
- This recipe makes about one cup of mushy peas.
- Feel free to use fresh peas instead of frozen ones if you so wish. Please increase the time for blanching by a minute or two if using fresh ones.
- Adjust the proportion of chilies and mint to suit your taste.
- I have not used any color to brighten the color of the peas. The trick is to not over-blanch the peas. Over-blanching darkens the peas and lends a murky grey-green color to the peas.
- I used a grinder in pulse mode to mash the peas instead of a manual masher.
- Mushy peas are always ground to thick consistency. When you pick it with a spoon and set it on a plate it has to be a semi-smooth blob.
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