Fish in Indian Crazy Water #fishbroth #crazywater

This an old recipe of mine which I haven’t made in ages but planning for dinner tonight. I have nice tomatoes and lots of fresh herbs so will wing the flavours to create a delicious broth for the fish to poach in, and I might throw in some potato to bulk it up for a Sydney winter’s evening.

Here’s the link to the original recipe https://freespiritfood.net/2015/11/08/snapper-in-indian-crazy-water-broth/

I’ll post photos of tonight’s version later.

Cauliflower, eggplant and green bean #curry #mixedveg

A nice vegetable curry is delicious just with some dhal and rice or alongside other curries or grilled meat.

The combination of cauliflower, eggplant and green beans with the warmth of mild Indian spices is a tenure winner. I love eggplant and in this recipe I use the long, skinny variety cut in discs.

The onion mixture with dried red chillies, mustard seeds and curry leaves is a classic base for many a South Indian curry and you really can’t go wrong with any vegetable combination you add.

Prep time: 10 minutes Cooking time: 25 minutes

Ingredients:

  • 1 onion finely diced
  • Handful fresh curry leaves (optional)
  • 1/2 piece cinammon bark or quill
  • 1 teaspoon cummin seeds
  • 1/2 teaspoon fenugreek seeds (optional)
  • 1 teaspoon black mustard seeds
  • 2 dried chillies
  • 1 tablespoon ginger and garlic pounded to a paste
  • 1/2 teaspoon turmeric
  • 1 tomato diced finely
  • 2 Thai long eggplants
  • 1.5 cups cauliflower florets
  • Greens beans, top and tailed chopped into small pieces (about a cup’s worth)
  • 1/2 cup frozen peas
  • 2 tablespoons vegetable oil

Method:

1. Heat oil in a flat, heavy based pan which has a lid, add cinammon, cummin seeds , fenugreek seeds, dried chillies and curry leaves and heat over medium heat until fragrant.

2. Add onions and simmer gently until onions are transparent then add turmeric, cummin powder, mustard seeds and mix through.

3. Add ginger and garlic paste, tomatoes and mix through, stir fry until tomatoes just start breaking down, add 1/2 cup of water to stop mixture from sticking.

4. Add cauliflower florets and cook for 10 minutes with the lid on.

5. While cauliflower is cooking, cut eggplant into discs and then add with green bean pieces to cauliflower mixture. After 5/minutes, Add in peas and 1/2 teaspoon salt. Add 1/2 cup of water to stop mixture sticking. Simmer for 5 minutes until eggplant is tender and going transparent but not mushy.

6. Taste to see if additional salt required. Garnish with coriander and serve with fluffy white rice or naan, or just as a delicious side dish with other dishes.

Shepherd’s Pie with an Indian Twist #spicysheperdspie #indianpie

This is a spiced up version of an Irish lamb mince Shepherd’s Pie that will warm you up and tingle your tatstebuds.

The addition of spiced fried onions to the mash and curry leaves and spices to the mince mixture adds a touch of India that is a great twist to a winter comfort food staple.

I also added a layer of raw baby spinach that kept its texture and is a great way to make sure your green quotient box is ticked, especially with a nice green salad on the side as well. In fact, with leek, carrots, ginger and garlic, onions, potato, spinach and tomato the nutrition value of this dish cannot be denied!!

This quantity serves 2 so use a small-medium size casserole dish

Ingredients

  • 500g lamb mince
  • 1 onion diced
  • 1 carrot diced
  • 1/2 cup diced leek
  • 3 cloves garlic and equal amount ginger and 1 red chilli ground to paste
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon chilli powder (optional)
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons olive oil
  • 1/2 cup of tomato passata
  • 1 cup chicken stock
  • 2 Handfuls of curry leaves
  • 2 cups of baby spinach leaves
  • 1 onion sliced
  • 1 teaspoon mustard seeds
  • 1 small piece of cinnamon bark or quill
  • 1 tablespoon olive oil
  • 2 potatoes
  • 1 egg beaten for brushing top of mash
  • 1 tablespoon of butter
  • 1 tablespoon milk
  • 1/2 teaspoon turmeric
  • Extra curry leaves and coriander for garnish
  • Salt

Method:

1. Prepare vegetables for mince mixture. Chop leeks, onions and carrots. Make ginger, garlic and chilli paste.

2. Heat 2 tablespoons olive oil in heavy based pot, add cumin seeds to flavour the oil, then add leek, onions and carrot and sweat gently until softened. Add ginger, chilli and garlic paste and mix through.

Soften vegetables the add spices and mince.

3. Add turmeric, cummin and chilli powders to mixture and mix through, then add mince, and stir to break up mince and brown it before adding tomato passata, 1 handful of curry leaves and stock. Bring to a boil then simmer for 20 minutes or so until mince is cooked and sauce is reduced.

4. While mince is cooking, peel and cut up potatoes into pieces. Place in a pot of boiling water with salt and 1/2 teaspoon turmeric. Boil potatoes until tender, strain and then mash them with a dollop of butter and 1 tablespoon of milk, taste to see if additional salt required and set aside.

5. Pre-heat oven to 180 degrees Celsius.

6. Slice (not dice) additional onion. Heat 1 tablespoon olive oil in small pan, add cinammon stick, 1/2 teaspoon mustard seeds, other handful of curry leaves, then add onions and fry gently until onions are brown and starting to caramelise.

7. Add half the browned onion mixture the mash and mix through, reserve the other half.

8. Place the mince mixture in a casserole dish, top with spinach leaves, mash.

9. Using a fork, score the top of the mash, then brush with the egg. I add a red chilli to the top for decoration.

10. place in hot oven for 20 minutes until top starts crisping, then sprinkle rest of onions on top and put back into the oven for a further 10 minutes.

11. Garnish with curry leaves and coriander. Serve with a crisp green salad.

#Keralan #Pork Curry with Coconut Milk and Green Beans

The addition of coconut milk in this curry gives the sauce a creamy texture and a delicious soft spiciness quite different to the sharper “zinginess” of the Indian Green Pork Curry recipe, although there are similarities to marinating the pork in vinegar.

Traditionally it a dish that the Syrian Christians, who eat pork, serve at special occasions. The history of the ongoing “survival” of this group of Christians thought to date back to AD52 in Kerala is interesting. Here’s a bit of background Syrian Christians in Kerala

My version is adapted to use leaner pork shoulder instead of pork belly and only involves cooking for about an hour.

Kerala is also famed for it’s spices including black pepper and tamarind which are widely used in Keralan cooking and I have added to this recipe. If you haven’t used tamarind before here’s a good how to guide Cooking with Tamarind

Preparation time: 30 minutes Cooking time:1 hour

Ingredients:
  • 500g pork shoulder cut into medium sized cubes
  • 2-3 handfuls of green beans
  • 3 cloves of garlic and equal amount of peeled ginger
  • 1 onion finely diced
  • 1/4 cup of white vinegar
  • 1/2 cup of tomato passata or diced tinned tomatoes
  • 1 tablespoon of cracked black pepper
  • 1 1/2 teaspoons of salt
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of cumin powder
  • 1/2 teaspoon of red chilli powder or cayenne
  • 2 tablespoons vegetable oil (coconut oil would be most authentic)
  • 3 dried chillies (exclude these for a milder version)
  • 2 teaspoons cumin seeds
  • Large handful of curry leaves(optional)
  • 4 green cardamom pods
  • 1 stick of cinnamon bark (1/2 small quill)
  • 1/2 teaspoon of fenugreek seeds(optional)
  • 25g tamarind pulp soaked in 1/2 cup of warm water until dissolved or 1 teaspoon of tamarind concentrate dissolved in half a cup of warm water
  • 1/2 cup of coconut milk
  • Coriander to garnish

1. Put pork into bowl and add black pepper, salt, cummin powder(not seeds), turmeric powder and chilli powder. Add vinegar and tomato, mis thoroughly and set aside for at least 25 minutes.

Marinate pork in spices, salt, vinegar and tomato which help the meat to tenderise.

2. Chop onion finely.

3. Peel garlic and ginger and pound into a paste in a mortar and pestle.

4. Top and tail green beans and slice very finely on an angle.

5. Heat oil in a casserole pot over medium heat, add cummin seeds, dried chillies, cardamom pods, curry leaves and heat until fragrant.

6. Add onions and cook gently until transparent then add fenugreek seeds if using and mix through onion mixture.

Cooking the spices and onions in oil creates a fragrant base for the curry.

7. Add pork to onion mixture and cook for about 5 minutes on medium heat, stirring regularly until pork is sealed – without allowing to burn or stick to the pot, add some after if needed.

8. Add tamarind water, and 1/2 cup or more of boiling water to just cover the pork mixture and simmer for 40 minutes. Keep an eye on the curry to make sure it isn’t sticking at the bottom and add a little additional water if needed along the way.

9. after 40 minutes, then add coconut milk and cook for a further 15 minutes until the sauce has thickened to a creamy consistency. The pork should be tender and cooked by now. Taste to check if additional salt is needed.

Cook the pork simmering in tamarind water and plain water, then add coconut milk after 40 minutes and green beans at 55 minutes.

10. Add the finely sliced green beans and cook for 5-10 minutes until tender.

11. garnish with chopped coriander and serve with white basmati rice, dhal, mango chutney and salads.

Delicious Keralan Pork Curry with Coconut milk and Green Beans

Pick-up #Joe’sTable for 10/10 Tasty #Thai at home

We are trying out our favourite restaurants at home during the isolation period and are discovering that the best know how to transform their dishes for takeaway better than others. One of these is the highly acclaimed Thai restaurant Joe’s Table in Darlinghurst, Sydney. Of course, Asian food is really perfect for take-away but Joe’s food, cooked by the man himself with flair and skill, is better than most!

Thai Fishcakes with crispy shallot, peanut and sweet chilli sauce

In my books, Joe Kitsana’s Asian-fusion classics get 10/10 for travel worthiness and eating readiness! Joe is still running his one-man show, with daily specials and his full dinner menu available, with a 10% discount for pick-up.

Orders can be placed by phone or Joe’s table from noon until 8 PM, with pick up beginning at 5 PM. Dinner menu can be viewed www.Facebook.com/ joestablesydney

While we missed the bizzy-buzzy atmosphere of eating-in at Joe’s Table, enjoying the taste sensations at home made for a delicious dinner at home.

Melt-in-the-mouth caramelised beef rib with pickled mustard greens, chilli and crispy shallots.

Last night we enjoyed Joe’s divine fishcakes smothered in the signature sweet chilli sauce with peanut and coriander topping; melt-in-the-mouth, slow-cooked beef rib with the lingering flavours of masterstock and star anise accompanied by flash-stir-fried crisp Asian greens with ginger and mushrooms.

#Homestyle #Pork #Vindaloo

This is what we’re having for dinner tonight! It’s not as fiery as it sounds and is downright delicious.

The vinegar tenderises the pork and it cooks to a beautiful texture without drying up. It”s not one of my family recipes but it is a favourite now in our home.

Here’s the link to my original post from 3 years ago when I had a lot fewer than 3,395 followers. Hope you try and enjoy!

https://freespiritfood.net/2017/06/11/pork-vindaloo-with-dried-and-fresh-chillies/