Curry

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Lamb curry

2 tablespoons butter
2 x 400g tins of chopped tomatoes
285ml/1/2 pint stock or water
1.5kg/3 1/2lb leg of lamb, diced
1 handful of chopped mint and coriander
285ml/1/2 pint natural yoghurt
salt and freshly ground black pepper
lime juice to taste

Hot and Fragrant Rub Mix -

2 tablespoons fennel seeds
2 tablespoons cumin seeds
2 tablespoons coriander seeds
1/2 tablespoon fenugreek seeds
1/2 tablespoon black peppercorns
1 clove
1/2 a cinnamon stick
2 cardamom pods
salt and freshly ground black pepper

Curry Paste Ingredients -

5cm/2 inches fresh ginger, peeled
2 tennis-ball-sized red onions, peeled
10 cloves of garlic, peeled
2 fresh chillies, with seeds
1 bunch of fresh coriander

Preheat your oven to 170C/325F/Gas 3.

Lightly toast the fragrant rub mix in the oven or under the grill. Chop the curry paste ingredients roughly, add the rub mix and puree in a food processor.

In a large casserole pan, fry the curry paste mixture in the butter until it goes golden, stirring regularly. Add the tomatoes and the stock or water. Bring to the boil, cover with kitchen foil and place in the oven for one and a half hours to intensify the flavour. Remove the foil and continue to simmer on the stove until it thickens. This is your basic curry sauce.

Fry the lamb in a little olive oil until golden, then add to the curry sauce and simmer for around 1 hour or until tender.
Sprinkle with chopped coriander and mint and stir in the yoghurt. Season to taste and add a good squeeze of lime juice. Serve with spiced breads, steamed basmati rice and lots and lots of cold beer.

Feel free to vary the curry by using diced chicken, prawns or paneer, or vegetables like Swiss chard, spinach, peas, cauliflower, fried aubergine, okra, boiled potatoes, chickpeas or lentils.

eat with rice pilau

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Pine Nut & Sultana Pilau



The ancient Persians gave us pilau. Nobody created rice dishes like them, with their mix of nuts, spices and fruits. They created a wonderful dish of their own, but great served with stews and meats to bring out even more taste. Not to mention how good they look. They’re not difficult to make either! This Turkish pilav uses my favourite nut – pine nuts, an ingredient I don’t often cook with – I tend to use it more as a garnish, but it was really great incorporated into the rice before cooking.


INGREDIENTS:
200g basmati rice
2 tablespoons olive oil
1/2 onion (finely chopped)
1/2 teaspoon cinnamon
1/4 teaspoon allspice
50g pine nuts
2 tablespoons sultanas
400ml chicken stock
salt & pepper
20g butter
DIRECTIONS:
Rinse the rice in cold water through a fine sieve until the water runs clear. Set aside.
Heat a large sauce pan with the oil, over a moderate heat. Fry the onion for 3-4 minutes until lightly browned. Add the pine nuts and cook for a further 2 minutes until golden brown. Add the cinnamon, allspice, sultanas, salt & pepper and stir briefly. Add the rice and stir well for 1-2 minutes to ensure all the grains are coated in oil. Pour in the chicken stock. Bring to a simmer then reduce the heat to low, cover the pan tightly and simmer very gently for 15-20 minutes until all the liquid is absorbed. Remove the lid, quickly dot the surface with the butter, place a tea towel over the top of the pan, then tightly cover again. Leave for 10 minutes. Stir well just before serving.
SERVING:
Serve as is, or garnish with some toasted pine nuts or pomegranate seeds and a little parsley for colour.

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Saffron Rice


Saffron rice will fancify any curry if you want to dress it up a little
The saffron not only adds its vibrant yellow colour but also a distinctive taste too, hard to describe – but very pleasant.

INGREDIENTS:
1 cup basmati rice
1 tablespoon ghee
2 bay leaves
4 cloves
6 cardamon pods
large pinch of saffron threads
1 1/2 cups light chicken stock

DIRECTIONS:

Rinse the rice till the water runs clear then drain for 15 minutes. Soak the saffron in 2 tablespoons hot water for 15 minutes.
Heat the ghee in a medium saucepan over a moderate heat until hot then add the bay leaves, cloves and cardamon pods. Cook for about 30 seconds then add the rice. Cook for about 5 minutes, stirring constantly until all the water has evaporated. Pour in the saffron and the stock and 1/2 teaspoon salt. Bring to a simmer, reduce the heat to low and simmer gently for 12-15 minutes until all the water has evaporated. Cover the pan with a clean tea towel, return the lid and leave undisturbed for 10 minutes. Remove the lid and towel and gently fluff up with a fork just before serving.

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Spicy lamb with cream & almonds

Ingredients

• 8 garlic cloves , peeled
• 5cm piece of ginger , peeled and coarsely chopped
• 100g almonds
• vegetable oil
• 1kg lamb shoulder or leg, boneless, cut into large cubes
• 1 onion , finely chopped
• 10 cardamom pods
• 4 cloves , crushed
• 1 cinnamon stick
• 1 tsp ground coriander
• 2 tsp ground cumin
• ½ tsp cayenne pepper
• 284ml carton single cream
• ½ tsp garam masala
• a handful of coriander leaves, to serve

method serves 4

1. Whizz the garlic, ginger and almonds and 100ml water in a blender until you have a paste.
2. Heat a little oil in a large casserole and brown the meat in batches on all sides, then remove with a slotted spoon. Add the onion and fry until browned, add the cardamom, cloves and cinnamon, stir briefly y then tip in the paste and the rest of the spices except the garam masala. Stir the mixture for 3-4 minutes or until it has browned a little. Add the meat and any liquid that has come out of them, a little salt, the cream and 100ml water. Bring to the boil.
3. Cover the pan, turn the heat to low and simmer for 1 hour, or until the meat is tender. Stir every now and then to make sure nothing has stuck. If the sauce is too liquid then simmer it with the lid off until it thickens, if it's too thick add a little water. Skim off any fat then stir in the garam masala. To serve, sprinkle with coriander

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Creamy masala chicken

Ingredients

• 4 boneless, skinless chicken breasts , cubed
• 3cm piece fresh root ginger , peeled and chopped
• 2 garlic clove , chopped
• 1 tsp mild chilli powder
• 2 tbsp fresh coriander , chopped
• juice of 1 lime
• 2 tbsp vegetable oil
• 1 onion
• 1 red chilli
• 1 tsp ground turmeric
• 284ml carton double cream
• juice of ½ lemon
• basmati rice and Naan bread, to serve

method serves 4

1. Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed and chop the chilli.
2. Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.
3. Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes.

Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and Naan bread

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easy step by step
chicken curry

Here is what you will need

2 Medium Onions CHOPPED.
1 Bulb of Garlic CHOPPED.
1 Tomato CHOPPED
5 Green Chillies
1 Teaspoon of Chilli Powder
1 Teaspoon of Curry Power
! Teaspoon of Haldi Powder (It is also called Turmeric)
1 Teaspoon of Salt to taste.
1 Teaspoon of Cumin Seeds
A Pinch of Coriander Seeds
Fresh Coriander
1/2 tablespoon Chopped Ginger

2lb's of Boneless Chicken cut into small bite size pieces. Leg and Thigh is recommended

1 pan with a lid
Cooking Oil
Potato Masher





pan add onions garlic oil 6fl oz heat up high

add cumin seed 1 tsp full fry

then heat right down sweat for 15 minutes


then using potato masher much up or in a blend back to pan heat upto high continue to fry roast till golden brown colour


add dry spices
1 large tsp full of each red chilli powder turmeric salt

heat up high slightly stir and fry workspices into onion garlic oil roast for 2 mins if spices bruning add drop of water do not burn the spices


add 1 chopped tomato work in and mash it down to a smooth consistance continue to fry roast


add chopped ginger 2 green chillis add a drop water to mix together roast heat up to high


add chicken high heat stir seal chicken


add fresh coriander hand full sprinkle dry crushed coriander seed



add boiled water 1-2-3 cups boil depending how mcuh sauce you require


add lid on heat down let it simmer done

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CHICKEN CURRY






Ingredients


4 chicken breasts (chopped into bite-size pieces) -
Two Medium onions, finely chopped -
5 cloves of garlic (finely chopped) -
1 inch of ginger (finely chopped) -
large bunch of fresh coriander -
1 fresh green chilli - 1 teaspoon Turmeric -
2 and a half teaspoons of Gram masala -
Half a teaspoon of Cumin Seeds -
One Tablespoon of Vegetable Oil -
Salt to taste -
Hot Water


pan medium heat oil 1 large tbsp
add ½ tsp cumin seeds
add onions finely chopped sauté 5 mins till golden brown
add garlic add 1 green chilli de seeded cook off 2 mins
add ginger finely chopped cook 1 Min


add tomato half tin chopped in to pan stir
add 2 half tsp garam masala 1tsp turmeric salt bit cook off 5 mins heat medium high roast off


add chicken stir all in sealed sauté
add hot water to cover only no more lid on low heat simmer 15 mins ready


serve with rice add more salt if needed ad chopped coriander

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KERALA FISH CURRY



A famous fish curry made in Kerala using coconut oil




Ingredients


Fish, cut into Pieces 900 grams
Salt to taste
Turmeric powder 1/2 teaspoon
Coconut oil 2 tablespoons
Mustard seeds 1/2 teaspoon
Curry leaves 15-20
Shallots, thinly sliced 12
Ginger, finely chopped 1 inch piece
Garlic, crushed 5 cloves
Fenugreek seeds (methi dana) 1/2 teaspoon
Kodumpuli, shredded and soaked 3
Red chilli powder , mixed with water to a paste 4 teaspoons

Method

Sprinkle salt and a little turmeric powder over the fish pieces.

Heat a Pan , add coconut oil.

Add mustard seeds and when they splutter add curry leaves and shallots and sauté till lightly browned.

Add ginger and garlic and continue to sauté.
Crush the fenugreek seeds slightly and add. Sauté for a minute then add the fish pieces and mix.

Add the kodumpulli pieces along with the water and mix.

Mix the remaining turmeric powder and red chilli powder in a little water and add it to the fish.

Adjust salt and cover the .

Cook on medium heat till the fish is cooked and the oil surfaces.

Serve hot with rice.

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Calcutta Beef Curry Recipe



SERVES 3

• 1 lb beef Braising, trimmed and Cubed
• 2 ounces oil or ghee
• 1 medium onion, Sliced
• 1 teaspoon garlic, crushed
• 3 teaspoons corianderseeds
• 1 1/2 teaspoons cuminseeds
• 1 teaspoon blackpeppercorns
• 2 dried red chillies, mild (to taste)
• 2 inches freshginger, grated
• 1 teaspoon groundturmeric
• 1/2 pint beef stock
• 1 teaspoon salt
• 2 ounces desiccated coconut
• 1/4 pint water
• 1 lemon

1. Cube meat to 1 1/2 inches. Heat oil in medium saucepan; add the onion and garlic and cook slowly until soft.
2. Crush the black pepper, coriander and cumin seeds (pound gently in mortar and pestle so that they just crushed--not powdered). Add to saucepan with the chillies (for a milder taste, remove seeds before crushing), and cook for a minute. Add the grated ginger and turmeric; stir for 1-2 minutes.
3. Add the beef, turning quickly to coat with spices. Pour in the beef stock simmer for 15 minutes, and then add the salt.
4. Combine coconut with hot water in liquidiser, blend for 1-2 minutes. Pour mixture into saucepan; squeeze in the juice of the lemon.
5. Bring back to boil and simmer uncovered for 40 minutes. Thicken with corn flour if necessary.
6. Serve with basmati rice and accompaniments.