All posts filed under: Curry

Prawn Caldine with tamarind and ground almonds

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

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"

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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Zesty lamb and spinach curry with mint, chilli and lime

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

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

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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Lau Goh Carrot Cake stall at Zion Rd Hawker Centre

Carrot cake and more at Zion Rd Hawker Centre, Singapore

We had heard about carrot cake from our son Nick who is currently living in Singapore. This is not carrot cake as we know it but a pancake made with diced daikon radish, flour, scallions/spring onion cooked in plain, sweet or savoury style and can be made into an omelette when fried with eggs. Intrigued by this description we went to the Zion Road Hawker Centre which claims one of the best carrot cake stalls. Situated alongside the river at the end of Zion Road, in River Valley, this food centre is a smaller, spotlessly clean traditional eating venue with about 25 stalls. On Saturday morning when we visited the centre was filled with locals enjoying early lunch. As with most hawker centres, each stall has a speciality which it is usually renowned amongst locals for. We headed directly to the Lau Goh carrot cake stall, quickly followed by the stall for Chicken Rice and Bak Kut Teh(pork rib broth). Friendly stall holders helped us with our orders and soon we were tucking in to …

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Black bean dhal cooked with ginger, chilli and tomato

Black bean Dhal with ginger, chilli, onions and tomato

This rich and delicious Dhal is made with black beans stewed with ginger, dried chillies, tomatoes and then finished with fried onions and spices. A great accompaniment with other vegetable curries and eaten with rice or naan or rotis. I use canned black beans which you can find in the Mexican section of the supermarket. The key is long, slow cooking adding stock or water until the mixture takes on a thick, soup like consistency and the beans have broken down. Prep time: 5 minutes Cooking time: 1.5-2 hours Ingredients 1 can black beans 1 large piece of ginger, peeled and cut in 2 pieces 3-4 dried red chillies 1 large tomato cut into large cubes 500ml Salt reduced chicken or vegetable stock 500ml water Salt 1 tspoon cummin seeds 1/2 tspoon Turmeric 1/2 tspoon Chilli powder 1/2 tspoon cummin powder Handful curry leaves 1 small onion sliced 1 tspoon ginger and garlic paste 50g butter and 1 tablespoon vegetable oil Chopped coriander for garnish Method Bring water to boil in a medium-large saucepan Strain …

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Red lentil Tarka dhal with turmeric and ginger

Red Lentil Tarka Dhal with turmeric and ginger

Most Indian meals should be accompanied by a Dhal – an almost souplike side dish which can be made from a number of different types of lentils. Dhal is an absolute must to accompany South Indian vegetarian meals adding essential proteins. My version is quick and easy, using red lentils and the flavours featured are inspired by the dhals of Kerala and other parts of South India. Tarka dhal refers to the process of adding a Tarka(seasoned oil dressing with onions, tomatoes and spices) to the boiled lentils which adds flavour and depth to the sauce. Unlike most recipes I prefer to “cook” the boiled lentils in the Tarka at the end to allow the flavours to permeate the whole dish. For a richer and creamier consistency that is truly South Indian, coconut cream can be added at the end or else to make it sinfully delicious a knob of butter. Dhal keeps well in the fridge and can be successfully frozen and reheated. Leftovers are also great on toast. Prep time:5 minutes Cooking time:25 …

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Lamb and potato curry served with basmati rice and red lentil dhal

Lamb and potato curry

The smell of curry leaves frying in oil with spices and onions is one that always transports me to the kitchen of my Aunt Vimala. Even though it was a regular occurrence in our own home, there was something very special about staying over at Uncle Pat and Aunty Vim’s with all the cousins. She was a wonderful cook and inspired my love of cooking. This traditional lamb and potato curry is a staple in many South African Indian homes and now in the homes of my family and many friends in Australia. Prep time: 15 minutes Cooking time:1.5 hours Ingredients 800g diced lamb, preferably lamb chump chops with fat removed and diced so that there are some small bones but plain diced lamb can be used too 3 teaspoons ginger and garlic ground together into a paste 1 large brown onion diced finely 1 tomato chopped 1/2 bunch coriander including stalks 2 pieces cinnamon bark 5 cardamom pods Handful of curry leaves removed from stalks 1.5 teaspoons cummin seeds 1 teaspoon turmeric 1.5-2 teaspoons …

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Balinese pork in sweet soy with lemongrass, chilli, garlic and ginger

Balinese Pork

This is one of my partner Adrian’s favourite dishes to cook. The original recipe is from a great little book, The Food of Bali – authentic recipes from the Island of the Gods written by Heinz van Holzen and Lother Arsana. We bought it in Ubud on one of our regular visits during the years that we rented a little villa in Jalan Bisma. This Balinese pork recipe transports us back to the smells of the kitchens of Ubud with its traditional ingredients of sweet soy, lemongrass, ginger, garlic and chilli all slow cooked to imbue the pork with a sweet, spicy flavour. We have adjusted the original recipe to adding lemongrass and using spring onions rather than the traditional shallots which are more difficult to find. Prep time: 15 minutes Cooking time: 1 hour Ingredients 1kg diced pork 1/2 bunch of spring onions 6 cloves of garlic 10 cm of ginger peeled and sliced thinly lengthwise 1 stalk lemongrass cut into 4 and sliced lengthwise 5 tablespoons sweet thick soy sauce(kecap manis) 3 tablespoons soy …

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Cauliflower and pea curry

Cauliflower and Pea Curry

A fabulous accompaniment for spicy lamb cutlets or just as good with red lentil dhal and some freshly cooked basmati rice. This classic Indian dish has many variations and this one is a simple South Indian flavoured version with curry leaves and cummin seeds. Prep time: 10 minutes. Cooking time: 25 minutes Ingredients Half a head of a small cauliflower cut into small florets 1 cup frozen peas 1 onion finely diced 1/2 tomato chopped 3 cloves garlic and equal amount of ginger ground together into paste 1 tbspn cummin seeds 1 cinnamon stick (preferably cinnamon bark) 1/2 tspn turmeric 1 tsp cummin powder 1 tsp chilli powder 2 tbspn vegetable oil Handful of fresh curry leaves Handful of coriander leaves chopped for garnish Salt to taste Method Heat oil in heavy based pot over medium heat Add cinnamon bark, cummin seeds, curry leaves and heat until fragrant Add onions and cook slowly over low-medium heat until transparent Add ginger and garlic paste and mix through onions Add cummin powder, turmeric and chilli powder and …

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