We don’t usually associate Hawaii with cold, rainy gray days; the kind where you stare at the ocean and cannot tell where the muddled sky ends and the water begins. Windy, gotta-cover-up days. But we have our share, and they seem to be getting more intense. My culinary cure? Try a little turmeric.
This relative of ginger has a golden-yellow glow and warm, pungent taste as well as health benefits. A native of tropical Asia, turmeric has been considered a medicinal tonic and purifier, antiseptic for small wounds and burns, and a major anti-inflammatory in India and China for thousands of years.
It can be used fresh (grated) or dried. The roots are similar to ginger but smaller and more delicate. They are boiled in water, drained, then dried until hard, after which they can be ground to a powder. Store turmeric in a dry spot and use within four months to get maximum potency and aromatics. Since it can stain hands and clothes, use carefully.
You may know it best as an ingredient in curry powders, but versatile turmeric can also be added on its own to soups, stews, legume dishes, smoothies, even made into a tea. Here are a few recipes that showcase turmeric.
Soothing cauliflower soup
According to cookbook author, Madhur Jaffrey, if there is a holy trinity of commonly used dry spices in India, it’s ground cumin, coriander and turmeric. Adding turmeric’s cousin, ginger, increases the pungent freshness of this nourishing soup. Recipe from “Madhur Jaffrey’s Spice Kitchen;” makes 4 to 6 servings.
3 tablespoons vegetable oil
2 medium onions, peeled and chopped
1-inch piece fresh ginger, peeled and cut into fine slivers
4 garlic cloves, peeled and chopped
1 teaspoon ground cumin
2 teaspoons ground coriander
1/4 teaspoon turmeric
1/8 teaspoon cayenne pepper
1/2 pound potatoes (2 medium), peeled and cut into 1/2-inch dice
2 heaping cups cauliflower florets
7 cups chicken stock, fresh or canned
1 cup heavy cream
Heat oil over high heat in a large pot; add onions, ginger and garlic. Stir about 4 minutes or until onions are browned. Add cumin, coriander, turmeric and cayenne Stir once; add potatoes, cauliflower and chicken stock. Stir, bring to a boil, cover, reduce heat to low. Simmer gently for 10 minutes or until potatoes are tender. Taste and add salt if desired. Puree soup in a blender in batches. Strain, pushing down to get all the pulp. Add cream; mix well. Soup can be reheated before serving if desired.
New potatoes with peas and coriander
This vegetarian potato salad/side dish can be served cold or at room temperature. Recipe from “Ginger East to West” by Bruce Cost; makes 4 to 6 servings.
6 to 8 small new potatoes, washed and diced (skins on)
1/4 cup vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder (or 2 teaspoons fresh turmeric)
1 1/2 tablespoons minced fresh ginger
2 small red chili peppers, coarsely chopped
1 cup chopped fresh cilantro
1 1/4 teaspoons salt, or to taste
1 teaspoon Garam Masala
1 tablespoon ground coriander seeds
1/4 cup lemon juice
6 tablespoons water
1/2 cup fresh or frozen peas
Put potatoes in water to cover until ready to use. Heat oil in a skillet; drain potatoes and add to skillet with cumin seeds. Cook, stirring, for 2 minutes; add turmeric, ginger and peppers. Cook, stirring, another 3 minutes. Add remaining ingredients except peas; lower heat, cover, and simmer 15 minutes. Check from time to time to make sure there’s still liquid; add a little water if needed. Add peas just before serving. Remove cover, turn up heat, and cook, stirring, until most of the liquid is gone.
Crisp fried eggplants
This dish from Bengal is often served at traditional wedding feasts, with fish and rice. Recipe from “The Indian Spice Kitchen” by Monisha Bharadwaj; makes 4 servings.
1 teaspoon each: turmeric, cayenne, ground coriander, and ground cumin
Salt to taste
4 tablespoons semolina
2 large eggplants
Corn oil for frying
Mix together the spices, salt and semolina. Cut eggplants into rounds, a quarter inch thick. Heat a little oil in a skillet. Coat each eggplant round with the spiced semolina; saute in hot oil, turning over until both sides are crisp and golden. Remove with a slotted spoon and drain on paper towels. Serve immediately.
Fish in turmeric
This entrée makes a beautiful and colorful presentation when plated with sliced bell peppers. Recipe from “Creative Cooking with Spices” by Jane Walker; makes 4 to 6 servings.
1 large red mullet or other firm-fleshed, non-oily fish
Meat of one fresh coconut
2 fresh green chiles
1 inch piece fresh ginger, peeled
1/2 teaspoon white pepper
2 teaspoons turmeric
Salt to taste
1 large lemon
Preheat oven to 350 degrees. Clean and scale fish, and leave whole. Grate remaining ingredients, except the lemon. Mix ingredients into a paste; rub inside and outside the fish. Wrap fish in foil; bake for 25 to 35 minutes. Sprinkle fish with lemon juice just before serving.