Thai yellow curry is not as well known as some of the other recipes from this region of the world, but I think it is one of the best. Continue reading “Thai yellow curry”
Dal is an Indian lentil dish, served with potato masala this makes a great vegetarian side dish or starter Continue reading “Dal with potato masala”
This is an amazing curry and you can beef or chicken instead of lamb for this lamb and spinach karahi Continue reading “Lamb and spinach karahi”
This is an excellent cod curry using but you could use any white fish such as hake or pollock as it will work as well. Continue reading “Cod curry”
This is a hot Madras prawn curry recipe, the tamarind gives it a great hot and sour flavour Continue reading “Madras prawn curry”
This is a great Indian recipe using chicken and which takes no time at all if you can have the onion and tomato chutney made ahead of time, its just a case of grilling some chicken. Continue reading “Chicken with Indian onion and tomato chutney”
Heat one tablespoon of the vegetable oil in a large pan over a low heat. When the oil is hot add the cinnamon stick, cardamom pods, cloves, peppercorns and mace. Fry until the spices start to crackle, then add the chilli, ginger and onions.
Fry the spices and onions for 5-10 minutes over a low heat until onions are translucent. Now add the turmeric, coriander, black pepper and cinnamon powder and continue to fry for 2-3 minutes.
Add the coconut cream and the water and heat to a gentle simmer.
Next add the cooked chicken pieces and the tomatoes and poach gently over a low heat with the lid off for about 20 minutes, or until the chicken is completely cooked through, keep an eye on the pan to make sure it doesn’t dry out, you should end up with a nice sauce the thickness of cream. If it looks like there won’t be enough liquid put the lid on while the chicken cooks.
Serve with steamed rice, this is a wonderfully fragrant and creamy curry.
This Indian recipe makes quite a sweet, rich curry.
Crush the cloves, cardamom pods, cumin seeds and fenugreek seeds using a pestle and mortar – discard the green husks from the cardamoms. Gently fry the onion in groundnut oil until it is soft and slightly caramelised. Add the garlic, ginger and chilli and fry together for a few minutes.
Add all the spices and the salt and gently fry for a few minutes. Add the tomatoes and mix well with the spices. Allow to bubble for a few minutes then add the water. Bring back to the boil and add the chicken. Mix well and simmer, uncovered, for 5 – 10 minutes or until chicken is cooked.
Add the mango chutney and the fresh coriander. Mix well and taste for seasoning. Serve with basmati rice.
Make the Nonya curry powder
Roast all the spices, apart from the turmeric in a dry pan until fragrant. Allow to cool before grinding in a pestle and mortar or spice grinder. Mix in the turmeric. Keep what you need for this recipe (5 tbsp) and store the rest in an air-tight jar.
Make the curry
Whizz the onion, garlic and ginger with 1-2 tbsp water in a small food processor to make a paste.
Heat the oil in a shallow, wide pan over a medium heat and add the onion paste. Fry for a few minutes without letting it colour, stirring regularly. Add the curry powder and fry for 3-4 minutes until the oil is released.
Stir in the coconut milk and bring to a simmer. If you are using chicken thighs, add now (chicken breasts need less cooking so add nearer the end).
Throw in the lemongrass, lime zest, tamarind water and potatoes with a good pinch of salt. Bring to the boil and simmer for 20-25 minutes, uncovered, stirring occasionally. If using chicken breast, add 10 minutes before the end of cooking. Add the tomatoes 5 minutes before the end. Check the potatoes are tender before turning off the heat. Adjust seasoning if necessary. Remove lemongrass before serving.
Serve the curry in individual bowls sprinkled with the coriander leaves and red chilli
This Indian recipe is one of our favourites – try it to see why.
Heat some groundnut oil in a casserole pan and add the meat and half of the garam masala. Fry until well browned. Remove from the pan using a slotted spoon and set aside.
Add the onions to the pan and fry until golden brown. Return the meat to the pan, reduce the heat and leave to simmer, stirring occasionally.
In a separate bowl, mix the yogurt and tomato puree, ginger, garlic, salt, cayenne, ground coriander, nutmeg and the rest of the garam masala. Pour this mixture over the meat and stir fry, mixing the spices well into the meat.
Add enough water to cover, then add the fennel, paprika and bay leaves. Stir well, bring to the boil, cover and simmer for 1-1 1/2 hrs until tender.
Half an hour before it is ready, add the green chilli.
Garnish with the chopped coriander.
This Tikka recipe can be made with lamb or chicken, this version is for lamb. Cut lamb into 4cm cubes. Put in a bowl and add cumin, turmeric, salt, yogurt, onion, ginger and garlic. Mix well. Cover and leave in the fridge for 4-6 hours to marinate.
Drain lamb from marinade and thread onto 8 short skewers, pressing cubes together closely.
Heat grill. Cook for 15-20 mins, basting kebabs with any remaining marinade, turning occasionally until well browned and done to taste. Sprinkle with garam masala and serve at once.
Heat the oven to 200°C. To make the sauce, heat the oil in a small pan. Add the onion and garlic and sauté for 2 minutes, then throw in the carrot pieces and cook slowly for 10 minutes, with the lid on, giving the odd stir occasionally. You want to sweat the vegetables until softened and starting to caramelise.
Stir in the flour and curry powder and cook them for a minute. Slowly pour in the chicken stock bit by bit until combined (do it slowly to avoid getting lumps).
Add the honey and soy and then bring to the boil. Reduce the heat to a slow simmer and cook for 20 minutes. The sauce will have thickened and taken on all of the flavours, although you still need it to have a pouring consistency. Add the garam masala, salt and pepper, then pass the sauce through a sieve. (if you like a chunky sauce so feel free not to strain it.)
While the sauce is cooking, get on with the chicken. Lay the seasoned flour, egg and breadcrumbs on to separate plates. Coat the chicken breasts into the flour, then the egg and finally cover with the breadcrumbs. Place in the oven and cook for around 15 mins.
Serve with rice topped with the chicken and the sauce
This is a great ‘fridge surprise’ tea and leftovers are great for lunch – hot or cold – the next day!
Heat the oil in a heavy based pan (one that has a tight fitting lid) and add the curry leaves and onion with a pinch of salt. Fry gently, stirring occasionally, for 10-15 minutes until soft and slightly caramelised.
Add the garlic and ginger and continue frying for a few minutes. Next, add the spices and mix well.
Tip in the rice, coat well with the spice mixture and add the stock. You may not need the full 500ml, so leave a wee bit behind. Mix well, bring to a boil then cover and simmer for about 7 minutes until most of the liquid has been absorbed and the rice is almost cooked.
At this stage, flake in the tuna and add the peas. If it looks really dry, you can add a bit more stock. Cover and continue to simmer for another few minutes until the tuna and peas have warmed through and the rice is cooked. Turn out the heat and leave to sit, covered for 2-3 minutes.
When ready to serve, squeeze over the lemon juice and sprinkle over the fresh herbs.
Cut the chicken into bite-sized pieces and stab each piece a few times with the tip of your knife.
Mix all the marinade ingredients together in a bowl and add the chicken. Massage the marinade well into the chicken using your hands. Cover and chill for half an hour or as long as you can wait!
Preheat your grill to its highest setting. Line a baking tray with foil (makes cleaning easier) and place a rack on top. Place the chicken on the rack and grill until browned all over and cooked through – about 7-10 minutes.
Serve with salad, pitta bread and yogurt and mint dressing. Or add to a home-made curry sauce and serve with rice.
This is really is the best prawn curry. The curry leaves give it a great depth of flavour. You can find jars of dried ones quite easily in the supermarket. If you don’t like prawns, you can use diced chicken breast instead.
Heat a good splash of oil in a pan. When hot, add the mustard seeds. Once they start popping, add the curry leaves followed by the onion. Lower the heat and cook the onions, stirring, until they are golden brown and soft.
Next, add the ginger, garlic, chilli, fenugreek and turmeric with a good pinch of salt. Cook for a couple of minutes before adding the tomatoes. Continue to cook, stirring, until the tomatoes have softened. Add a little water if the spices start to catch.
Once the tomatoes have cooked out, add the coconut milk. Simmer for 5-10 minutes, uncovered, to let the sauce thicken and reduce. It should be the consistency of double cream.
Add the tamarind paste and stir well. Bring back up to heat and add the prawns and potato. Simmer for about 5 minutes until the prawns are cooked. Add the spinach and allow to wilt in the heat of the sauce. Taste and add more salt if needed.
Serve with basmati rice and garnish with the fresh coriander.