All posts filed under: Curry

Sri Lankan Chicken Curry

My friend Jennifer recently went to Sri Lanka and came back bearing gifts of Sri Lankan spices…a roasted fenugreek and mustard seed mix and a meat (Masala) spice mix. Looking for inspiration to use these spices I found a chicken curry recipe in Australian chef Peter Kuruvita’s recipe book, Serendip. This recipe is based on his with a few tweaks, it is really a 4 step process beginning with making the thickening mixture, marinating the chicken, getting the ingredients for the braising prepared and then actually cooking the curry. The result is a creamy curry with well balanced spice. Thanks Peter! Prep time: 30 minutes Cooking time: 25 minutes Ingredients 1. Thickening Mixture: 1 tablespoon long grain rice 2 tablespoons dessicated coconut 2 red chillies, chopped 1/2 teaspoon salt 3 green cardamom pods 2 cloves 2. Marinating mixture 1.5 kg chicken thigh fillets, fat removed and cut into medium size chunks 2 teaspoons cumin powder 3 teaspoons ground coriander 2 teaspoons chilli powder 1/2 teaspoon turmeric powder 1 teaspoon roasted fenugreek and mustard seed mix …

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Indian Five Spice: Panch Phoran

Panch Phoran is an Indian whole spice blend used mostly in eastern part of India like, Odisha,West Bengal etc. It is also called as Pancha Phutana (In Odisha), pach phoran (In West Bengal), paanch phorana. Panch phoran means mixture of five spices. The spices used in panch phoran are whole seeds and each in equal […] via Panch Phoran — Food Express odisha

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Prawn Curry with Fennel Seeds

I recently went to make this traditional family curry and realised I haven’t previously posted the recipe. So here it is, a quick and delicious curry that is perfect for weeknight dinners with rice and salad or as part of a bigger Indian spread. Prep time: 10 minutes Cooking time: 25 minutes Ingredients: 500g green prawns (shelled and deveined) 2 ripe tomatoes diced finely 1 large onion diced finely 4 cloves garlic and equal amount of ginger, pounded to a paste 1/2 tspoon salt 1/2 tspoon sugar 1 teaspoon chilli powder 1 teaspoon turmeric powder 1 teaspoon fennel powder 1/2 teaspoon cummin powder 2 teaspoons tamarind concentrate 1.5-2 cups water 2 tablespoons coconut or vegetable oil 1 teaspoon fennel seeds 1 teaspoon cumin seeds Handful of fresh curry leaves(optional) 1/2 bunch corinader – stems chopped, leaves retained for garnish coriander leaves to garnish Method: Heat oil in pan over medium heat. Add fennel seeds and curry leaves and stir until fragrant, taking care not to burn. Add onions and cook gently until almost transparent. Add …

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Lamb Xacuti – Goan curry

Cooking this recipe was inspired by the beautiful story and recipe posted by The Storyteller’s Kitchen Chicken Xacuti but I made it tonight using lamb. It was certainly very delicious and is easy to make but does involve quite a number of steps for the three seperate spice mixes involved. I didn’t have any mace so just gave it a miss but the original recipe calls for it to be included in the masala (dry spice mix). I have added extra coriander and curry leaves and was pleased with the result. I have also divided the recipe up into the different components into groups to help follow the recipe. Hope it helps! This is almost like an Indian version of Indonesian rendang except sharper tasting through the use of green chillies and lots of fresh coriander. We had a tangy cucumber, tomato, carrot and spinach salad with it and plain basmati rice. A very More-ish dish! Prep time: 35 minutes Cooking time: 60 minutes Resting time: 30 minutes Ingredients: Coriander Spice Marinade: 8 garlic cloves …

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Black Pepper Prawn Curry

The sharpness of  black pepper, bite of the green chill and sweetness of the prawns are all melded together in buttery goodness, along with ginger, garlic, curry leaves in this simple curry. Take the time to make the prawn stock as it really adds another dimension nod depth of flavour to the dish. Prep time: 30 minutes (incl making stock) Cooking time: 25 minutes Ingredients: 12-16 King prawns 2 cups water 2 cloves garlic, 2-3 small pieces ginger for stock 1 onion halved, then thinly sliced 3 cloves garlic and equal ginger, pounded to a paste 1.5 tablespoons ground black pepper (best freshly ground in spice grinder) handful of curry leaves (fresh best but dried ok) 2-3 small green chillies sliced lengthwise – can omit, or deseed 100g butter 3 tablespoons vegetable oil Salt Chopped  coriander and slithers of ginger for garnish Method 1. Peel and devein prawns, leave tails on, reserve shells for stock. 2. Place prawn shells in pot and cover with water, add ginger and garlic, bring to a boil then simmer …

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Jackfruit, carrot and green bean curry

Growing up in South Africa we would often pass fruit sellers on the road selling these giant fruit. Although they look similar to stinky durian, jackfruit are not smelly and their fleshy texture is a great addition to vegetable curries. Full of great vitamins including Compex B vitamins and Vitamin A, jackfruit is great for your fibre intake. The humble jackfruit is becoming increasingly popular as a meat substitute for vegans and vegetarians, with it’s fibrous texture being used to replicate pulled pork and other meats. It is used in many Asian countries including  in Indonesian soups and curries – which I have enjoyed in Bali. Recently I discovered frozen green  jackfruit in an Indian grocery store in Sydney and made up this curry which was delicious! So, seek out frozen or canned green jackfruit in brine and try  it out! Prep time: 15 minutes Cooking time: 25 minutes Ingredients: 150g frozen jackfruit pieces 1 small carrot diced 100g Green Beans cut into pieces 1 onion finely diced 2 teaspoons ginger and garlic paste 3 …

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South African Indian Boneless Chicken Curry

A staple in any South African Indian family, my version includes a dollop of yoghurt towards the end which makes for a creamier sauce. This is perfect served just with a salad and rice for a very tasty but healthy meal. Prep time: 10 minutes Cooking time: 25 minutes Ingredients: 4 medium size chicken thigh fillets, any fat removed and cut into bite-size pieces 2 tspoons ginger and garlic paste (4 cloves garlic and equal amount ginger pounded into a paste) 1 brown onion, cut in half, then finely sliced 1 tomato cut into chunks 2 pieces cinnamon bark or 1 quill Handful of fresh curry leaves 1 teaspoon cummin seeds 3 cardamom pods 1 teaspoon turmeric powder 1 teaspoon cummin powder 1 tesapoon chilli powder 1 teaspoon salt 3 tablespoons Vegetable oil 1 tablespoon plain yoghurt 1.5 cup water or chicken stock Handful of fresh coriander leaves, chopped for garnish Method: 1. Heat oil in heavy based pot over medium heat, and then add cinnamon bark, cummin seeds, cardamom pods and curry leaves. 2. …

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Pork Vindaloo with dried and fresh chillies

This pork vindaloo is hot, tangy and tasty with the hotness of dried and fresh chillies balanced by the warm spice mix, tanginess of tamarind paste and sweetness of added sugar. The recipe is an amalgam of a number of Goan and Keralan versions and as with all of them is best the next day after the meat marinates in the gravy overnight. Many of the recipes advise marinating the pork for at least 4 hours or overnight before cooking, but I find the results are just as good with an hour or so of marination. You do need to have you Indian spice cupboard up to date for this recipe but don’t be intimidated by the range of ingredients as the method is very simple. Using pork scotch fillet or pork shoulder which has some fatty tissue produces the best result. Preparation time: 1.5 hours Cooking time: 1 hour – 1.5 hours Ingredients 1 kg pork scotch fillet or pork shoulder diced into medium size cubes 1 cup white vinegar 2 teaspoons salt 1 …

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Fried eggplant and pea curry

This curry is delicious with grilled lamb, fish or chicken or as a main served with dhal, rice and roti for a vegetarian meal. Frying the eggplant pieces before putting the curry together makes the eggplant melt like butter in your mouth. Prep time: 30 minutes Cooking time: 20 minutes Ingredients: 1 large eggplant cut into cubes 1 onion diced finely 1 cup of frozen peas 1 tomato chopped into medium chunks 2 cloves garlic and same quantity of ginger pounded into a paste Salt 1 tsp turmeric 1 tsp chilli powder 1 tsp cummin powder 1 tsp cummin seeds Handful of curry leaves 6-8 tablespoons of vegetable oil Optional: 2-3 green chillies left whole but split down the middle (remove seeds for milder outcome) ½ cup of water Handful of chopped coriander to garnish Method: Place eggplant cubes in a colander and sprinkle with salt, allow to sit for at least 30minutes. This allows draw some of the bitter juices from the eggplant rather than it all going into the curry sauce. Drain eggplant …

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Durban Indian Meatballs in tomato curry sauce

This is another Durban comfort-food staple. It is often referred to as “lamb kebabs in chutney”. This curry is delicious with roti or rice and a dollop of cucumber raita. I often make extra meatballs and freeze them as they can also be used as an appetizer, just grilled from frozen and served with a  Mint Chutney or Chilli Sauce on the side. These meatballs can also be cooked with borlotti or cannellini beans for an Indian version of the Spanish dish of meatballs and beans in tomato sauce. Adding beans changes the texture of the gravy making it “more creamy” and much heartier than the basic tomato version. Ingredients Meatballs: 1 kg lamb or beef low fat mince ½ onion finely diced 4 cloves garlic and equivalent amount of fresh ginger peeled 1 teaspoon cummin powder ½ teaspoon turmeric powder 2-3 fresh red chillies chopped finely (can be deseeded for less heat0 1/4 bunch of coriander finely chopped (about 3 tablespoons worth) 1 egg beaten 1 teaspoon of salt To make meatballs: Use a mortar and pestle …

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Durban Style Chicken Briyani

Briyani-Breyani-Biryani…, however you want to spell it, is a traditional feast dish in the homes of Indian families. The accompaniments of Grapes Apple Mint Raita, Indian Spicy Mint and Coriander Chutney, Roasted eggplant with cummin and yoghurt and Red Lentil Tarka Dhal with turmeric and ginger make the serving of biryani a true foodie experience. This family recipe includes lentils, boiled eggs, spicy potatoes along with the marinated chicken and golden fried onions which combine for a protein and carbohydrate packed pot of deliciousness. Definitely best kept for special occasions! The chicken can be replaced with lamb for an equally wonderful result. This recipe should be started the day before or early in the morning to allow the chicken to marinate in the yoghurt-tomato based marinade which tenderises and flavours the chicken. The time and effort required to prepare this delicious layered rice dish is definitely worth the effort and the leftovers are especially delicious the day after I have organised this recipe with the ingredients and method for each different steps to make it …

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Prawn Caldine with tamarind and ground almonds

This recipe is inspired by Rick Stein’s version with a few adjustments to make it an easy mid-week dish. It is lightly spiced but the addition of green chillies adds a hint of heat. The tamarind water adds a sweet sour component which complements prawns or fish brilliantly. The ground almonds add another dimension and help to thicken the sauce but can be omitted if you prefer. Prep time: 15 minutes  Cooking time: 15 minutes Ingredients: 500g fresh or frozen prawns(defrosted), preferably with tails left on OR 500g firm white fish 2 tablespoons white wine vinegar 1 tsp turmeric powder 1 tsp black peppercorns 1 tsp cummin seeds 1 tablespoon coriander seeds 1 onion thinly sliced 4 cloves garlic and equivalent amount of fresh ginger 2 tablespoons ground almonds (optional) 400ml coconut milk 3 tablespoons tamarind water (made using tamarind seeds or concentrate) 4-5 mild green chillies, cut into long strips coriander to garnish salt vegetable oil Method Place peeled (and defrosted) prawns/fish chopped in pieces in a bowl and marinate for 10 minutes or so …

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Review: Posh Indian at Bombay Club Washington DC

The Bombay Club is right in the heart of Washington DC’s executive quarter, just a few blocks from the White House. Frequented by American Presidents and Hollywood stars this is not your everyday Indian restaurant. It was rated by GQ India as the third best Indian restaurant in the world. (Read full article http://www.gqindia.com/live-well/food/7-best-indian-restaurants-across-globe/ ). Intrigued by what we had read and heard about the restaurant we saved it for our last night in DC and we were not disappointed. From  the plush padded seats, starched linen tablecloths and the tinkling from the pianist in the corner, the atmosphere is reminiscent of a Raj-era exclusive club. For entree we chose the highly recommended Spicy Duck Kebabs- Minced duck, chilies, ginger, nutmeg and garam masala and the Dum Ka Shrimp marinated in black pepper, saffron, yogurt, cardamom. The kebabs were divine and spicier than we expected which to us bode well that the Bombay Club hasn’t “dumbed” down the spicing for Western palates too much. The prawns were more subtly flavoured and delicious too. For mains we ordered …

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Mild Potato Curry

This mild potato curry is quick and easy to make. Recently on a rainy Sydney day we were in the mood for an Indian breakfast, or more accurately brunch, so I made this accompanied by my Red Lentil Dhal, Easy Wholemeal Roti and Coconut Sambal. The resulting meal took us straight back to the streets of India  where these types of vegetarian combinations are favourites for breakfast, lunch and dinner. This Potato Curry is also a good staple side dish that can be whipped up quickly and is particularly nice with grilled fish. Prep time: 5 minutes Cooking time: 20 minutes Ingredients: 2 medium size potatoes peeled and cut into smallish cubes 1 onion diced 1 tomato cut into large chunks 8 curry leaves (optional) 2 cloves garlic and same amount of ginger crushed into paste 2 teaspoons black mustard seeds 1 stick cinnamon 1 teaspoon cummin seeds 1/2 teaspoon chilli powder 1 teaspoon turmeric powder 1 teaspoon cummin powder 1 teaspoon salt 2 tablespoons vegetable oil 1 cup of water coriander to garnish Method Boil potatoes first …

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Review: Smorgasbord of Indonesian specialities at Hujan Locale

Hujan  Locale in Ubud is the latest offering in Australian chef and entrepreneur Will Meryck’s “chain” of contemporary Asian restaurants in Bali, including Sarong and Mama San in Seminyak. Tucked away in Jalan Sri Wedari, off the main street – Jalan Raya Ubud, the atmosphere is reminiscent of a Singapore ore Vietnam colonial interior, featuring a mix of wood, bamboo, tiles and even a chandelier. The warm, inviting interior is filled with diners the night we visit. Bookings are highly advisable. We asked for a table upstairs which gets the through breeze and views over the street to one side and a Balinese family compound on the other. The menu features a diversity of dishes inspired by the various regions of the Indonesian archipelago with most ingredients supplied by local farmers. It is a smorgasbord of Indonesian delights and uncompromising in it’s inclusion of chilli and spices, so would not recommend if you don’t like spicy food. We choose the Pig Ear’s served with sambal spiced aioli and a crackling and the Gorengan or “fried platter” …

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Snapper in Indian “Crazy Water” Broth

This dish is based on the Italian inspired recipes by Marcella Hazan and Neil Perry for “fish in crazy water”. Having previously made and enjoyed Neil Perry’s recipe, I had found the original light broth reminiscent of the texture of the South Indian soup known as Rasam that often accompanies meals. This version is of my own creation and includes the distinct aniseed flavour of star anise and the fruity sweet-sour flavour of tamarind. You can also easily play around with the combination of herbs and spices to suit your palette. This dish is perfect to serve with blanched spinach for a light and healthy dinner. Prep time: 15 minutes  Cooking time: 55 minutes Ingredients: 2 large snapper fillets with skin on 3 large, very ripe tomatoes 3 cloves garlic 3 red chillies 1/2 tspn sea salt small handful coriander leaves small handful mint leaves 1.5 tsp tamarind concentrate or 2 tspns tamarind juice 1/2 tsp turmeric 2 star anise 60ml olive oil 900ml water Method Place tomatoes in bowl of boiling water, then peel …

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Lamb and spinach curry with lime

This is my version of lamb and spinach curry which is fresh and zesty through the addition of mint, coriander and lime to the traditional lamb and spinach combination. It goes really well served with rice or naan/flatbreads, and a side salad of tomato and cucumber. Prep time: 10 minutes Cooking time: 50 minutes Ingredients: 750g diced lamb 1 bunch fresh English spinach, cleaned, washed and chopped finely 250g packet of frozen spinach defrosted 1/2 bunch mint – leaves only 1/2 bunch coriander – chopped 2 tablespoons ginger and garlic crushed paste 1/2 lime cut into thirds, other half reserved 2-3 red chillies, left whole 1 onion finely diced 1.5 tomato chopped 1 tspn salt 1 tspn cummin powder 1/2 tspn chilli powder 1/2 tspn turmeric 2 pieces cinnamon 4 cardamom pods 1 tspn cummin seeds Handful curry leaves 3 tbspns vegetable oil Method Heat oil in large heavy based casserole pot Add cinnamon, cummin seeds, curry leaves and cardamom pods and cook until fragrant, taking care not to burn the spices Add onions and …

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Durban-style mince and pea Samosas with spring roll pastry

These crispy mince and pea pastry triangles are very different to the more commonly found “Indian” version which has a thick crusty pastry. I am not sure what the origin of this style of pastry is other than this is how they are made by the Indian community in Durban, South Africa and this is how I grew up eating them. Back then in South Africa with larger households often with dedicated cooks,hours were spent making the crispy pastry from scratch and creating these delicious appetisers for special events or just afternoon tea. When we moved to Australia my mum, Tilly, found the ideal replacement pastry to be spring roll pastry initially found in Chinese and Asian specialty shops but now readily available in mainstream supermarkets. Fillings can vary between fish, potato and peas, chicken mince curry…but my favouite remains the lamb mince and peas. All my friends loved coming over to Tilly’s for her freshly made samosas and she has actually been called upon for lessons by some samosa addicts! Here’s the recipe with …

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Pondicherry Prawns with zuchinni, preserved lemon and herbs

This is an unusual recipe hailing from Pondicherry, originally a French colony in Tamil Nadu, India. Pondicherry is truly unique with French style street signs, French colonial architecture and police that wear French style Kepis. We loved our visit to this special part of India, staying at the UNESCO world heritage ward winning Hotel De L’Orient. The restaurant at the hotel, Carte Blanch, is atmospherically set in the open air atrium of the hotel and features a special menu of creole cooking combining Tamil spices with French flavours. Recently flicking through Rick Stein’s India recipe book I found this recipe inspired by a meal he had at the hotel. I’ve adapted it using fresh green Australian king prawns and a slightly different mix of spices, spring onions and some green chilli. The use of preserved lemon gives the dish a fresh tangy flavour and the mixture of thyme, rosemary, basil and coriander is delicious. An excellent dish for entertaining as you can prepare all the ingredients and stir fry it just before you serve. Prep …

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