#Lamb Curry #Filo Pie with #Kersik #Coconut crumbs

We are trying to cut down on carbs again so trying to come up with ways to have curry flavours without eating rice or breads.

This recipe is inspired by Morrocan B’stilla, replacing the filling with Indian flavours and replacing the almond cinnamon icing sugar sprinkle traditionally used in the Morrocan version with Kersik, a Keralan coconut crumb mixed with cinnamon and cardamom powder.

Basically, you first make a dry curry with desiccated coconut and then bake it in a light filo pastry crust. The result was a delicious crispy package with spicy slow cooked lamb filling.

Defrost Pastry: 2 hours Prep time: 20 minutes cooking time: 2 hours

Ingredients:

  • 7 sheets filo pastry
  • 4 lamb chump chops, bone in, cut into bite size pieces (reserve bones to use in curry)
  • 1 large onion thinly sliced into half moons
  • 3 cloves garlic, equal ginger and 2 red chillies pounded into paste (about 3 teaspoons)
  • 2 tablespoons vegetable oil
  • 1 cinnamon stick or piece of cinnamon bark
  • 1 teaspoon cummin seeds
  • 2 teaspoons black mustard seeds
  • 4 cardamom pods
  • 3 dried chillies
  • 1 star anise
  • Handful curry leaves (oprtional)
  • 1 teaspoon turmeric
  • 1/2 teaspoon chilli powder
  • 1 teaspoon cummin powder
  • 1/4 cup chopped fresh coriander
  • 1/4 cup chopped fresh mint
  • Salt
  • 1/2 cup desiccated coconut
  • 1/2 teaspoon cinammon powder
  • 1/2 teaspoon cardamom powder(optional)
  • 1/4 cup melted butter slightly cooled

Method:

1. Remove filo pastry from fridge to bring to room temperature allowing 2 hours.

2. Prepare onions, ginger garlic chilli paste and cut up lamb.

3. Heat oil in heavy based casserole dish, add cummin seeds, cinnamon stick, mustard seeds, cardamom pods and curry leaves and cook over medium heat until crackling stops. Take care not to burn spices.

4. Add onions and cook slowly until golden and just starting to caramelise.

5. Add ginger,garlic, chilli paste and mix through onions cooking until fragrant, about 1 minute.

6. Add turmeric, chilli and cummin powders and mix through to distribute evenly and just heat through.

7. Add lamb, 1/2 teaspoon salt, dried chillies and 2 tablespoons water to stop sticking and coat lamb in onion spice mixture. Slow lamb to seal, stirring from time to time for 2-3 minutes.

8. Add 1.5 cups of hot water or chicken stock to just cover lamb. Simmer with lid on over low heat for 30 minutes, checking regularly to ensure it isn’t sticking.

9. While lamb is simmering, toast the coconut until golden brown in a dry pan, taking great care as it will burn quickly if not constantly shifted and stirred. Allow coconut to cool slightly.

10. Add 1/2 the toasted coconut to the lamb and mix through, add more water or stock and cook for another 15-20 minutes until lamb is very tender and liquid is reduced.

11. Taste to see if additional salt required, this is unlikely especially if you are using chicken stock with salt in it.

12. Clean, chop coriander and mint. Melt butter and allow to cool slightly.

14. Remove lid and reduce mixture until liquid almost totally reduced, leaving only a moist coating on the lamb. Then mix through coriander and mint.

14. Transfer lamb to a plate to cool, remove dried chillies, cinnamon stick and cardamom pods(if you want and can find them). I just leave them in! PRE-HEAT oven to 180 degrees Celsius. Line a baking sheet with baking paper.

15. Whilst lamb is cooling, mix cinnamon powder and cardamom powder with remaining toasted coconut, pound together in a mortar and pestle, making a fragrant mixture to layer between the pastry sheets.

16. Take one sheet of filo pastry, lay horizontally, brush with butter and lay another sheet on top and repeat with another sheet. After 3 sheets, brush the next one with utter and add a sprinkling of the Kersik coconut mixture. (4 filo sheets in total horizontally)

17. Layer a sheet of filo vertically across the middle of the horizontal stack, brush with butter, sprinkle with coconut mixture and repeat with 2 more sheets. (3 filo sheets vertically in total)

18. Add the lamb mixture in a neat even pile in the middle section where the base is made up of 7 sheets of filo.

19. Fold the horizontal section over from right to left, taking some of the vertical section over to create a straight edge, brush with butter, sprinkle with more coconut if you have any left, fold the left side in and repeat with remaining sections of pastry to create a neat rectangular parcel.

10. Place the parcel face down on a baking sheet lined with baking paper. Brush with remaining melted butter.

11. Place in oven for 20-25 minutes until pastry is golden brown.

12. Remove, sprinkle with remaining Kersik, allow to cool for 5 minutes and cut into wedges to serve with salad, and raita.

Pork with shredded kale and Fenugreek leaves(#methi) vindaloo

Made one of our favourite pork curries Pork VIndaloo, added 2 handfuls of shredded kale, as well as about 300g of frozen fenugreek leaves (bought at an Indian grocery store) ….right at the end to simmer with pork for last 10 minutes or so, then garnished with chopped coriander.

Pork Vindaloo with Fenugreek seeds and leaves

Whilst the bitter leaves of fenugreek are acclaimed by many Indians as an antioxidant with excellent healing powers for every thing from liver dis disfunction, to lowering cholesterol, I just love the bittery, earthy flavours that fenugreek leaves bring to spaces and Dhals. Find it, buy it and try it out?

Adding in shredded Kale to add more texture to the dish.

Mixed #Seafood #Curry #Durbanstyle

I looked everywhere on the internet for mixed seafood curry recipe but could not find one. So I just made up a version with a few ideas I saw along the way and the type of flavours I was in the mood for!

We rarely eat crab curry because it’s too messy and sometimes not substantial enough on its own because it’s all shell and gravy? You know what I mean? But we do love the flavours. This curry is the best of a “number of worlds” as the prawns, scallop and squid are easy to eat, are delicious and much more substantial….and really benefit from the crab flavoured sauce that is created.

We ate the prawns, squid and scallops first and then the the crab with our hands and. Finger bowl at the end!

The addition of tamarind pulp and classic South Indian spices adds the zingy tartness melding together into a really delicious curry that is. I think this dish is about to be known as Amazing Seafood and bound to be a favourite in our house.

If you want to make this without the crab, best to put shellfish first and add after quicker cooking fish etc later. Good luck ..easy to experiment and it will still be delicious!

Prep time: 15 minutes Cooking time: 25 minutes

Perfect for dinner for 2 with salad.

  • Ingredients
  • 1 blue swimmer crab cleaned and cut into pieces, legs pulled off
  • 6-8 green prawns shelled and deveined
  • 8-10 scallops
  • 3 baby squid/calamari
  • 2 ripe tomatoes
  • 1 onion finely diced
  • 2 pieces cinammon bark/ half a quill
  • 1/2 teaspoon cummin seeds
  • 1/2 teaspoon fennel seeds
  • Large handful of fresh curry leaves (or 2 bay leaves)
  • 1/2 teaspoon fenugreek seeds (optional)
  • 1 teaspoon turmeric
  • 1 teaspoon chilli powder
  • 1 teaspoon cummin powder
  • 4-5 cloves of garlic
  • Equal amount of fresh ginger to garlic
  • 1-2 red chillies
  • 1,5 teaspoons tamarind puree
  • 1-1.5cups water
  • Salt
  • 3tablespoons Vegetable oil
  • Coriander to garnish

Method:

1. Clean crab and cut into pieces, peel and devein prawns.

2. Cuts a baby squid into strips, place in bowl with 1/4 teaspoon turmeric, 1/4 teaspoon of cumin powder, 1/4 teaspoon chilli powder and 1/2 tablespoon oil, mix and leave to marinate as you prepare other ingredients.

3. Crush ginger, garlic and red chillies into a paste.

4. Peel onion and dice finely. Dice tomatoes.

5. Heat oil in heavy based pan (use a pan or pot with a lid) over medium heat, Add cinnamon bark, 2/3 of the curry leaves, cummin seeds and fennel seeds and heat gently until fragrant.

6. Add onions and cook slowly until translucent.

7.Add 3/4 teaspoon each of cummin powder, turmeric and chilli powder and mix through onions to heat through, then add fenugreek seeds if using, add in tomatoes and 1 teaspoon salt.

8. Cook tomatoes for about 5 minutes until they begin to break down, add 1/4 cup of water and tamarind purée. Bring mixture back to simmer.

9. Add the crab to the tomato mixture and coat the crab in the sauce. Place lid on the pot and allow crabs to simmer for 10 minutes or so, add another 1/4 cup of water to stop mixture sticking.

10. Heat grill in oven, place squid on a oven tray covered in baking paper and grill squid for 5-8 minutes, turning over once until browned and cooked. Remove from oven and reserve.

11. Add prawns to carb mixture, checking to make sure sauce isn’t sticking but not adding too much more water unless needed. Allow prawns to cook for about 3 minutes, then add scallops and allow to simmer for another 3-4 minutes. The sauce should be saucy but not too watery. Add another 1/4-1/2 cup water if needed though. Taste to see if additional salt needed.

12. Scatter over squid and put lid back on for a minute or two to allow squid to just heat up.s

13. Garnish curry with another hand of fresh curry leaves , chopped coriander. Serve with rice, roti and salad.

Mixed seafood curry #durbanstyle

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.

#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, ginger and garlic paste 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

#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/