Kudhi – yoghurty curry

So this is an accompaniment that is somewhat addictive! At first sight you’d think it bland and uninspiring but pair it with the right curries and you will be surprised! Its great with my Potato Fry

Ingredients

500g pot of Natural Yoghurt
1 tsp sugar
1 tsp salt
2 tsp of whole cumin
8 curry leaves (not mandatory)

Method

  1. Pour the majority of the tub of yoghurt into a small saucepan. Reserve about 2 tablespoons or so in the pot
  2. Add the salt and sugar and stir will
  3. In a separate frying pan, heat the cumin until fragrant
  4. Pound in a pestle and mortar or grind up in your spice mill if you have one
  5. Add this to the yoghurt pan and stir it really, really well
  6. Put it on a low to medium heat and keep stirring it until its nice and warm – about 5-7 minutes
  7. You’ll find it will go much looser
  8. Keep it warm whilst you get the rest of your meal ready
  9. When you are ready to serve, add in the reserved leftover yoghurt, this will thicken it up again
  10. Add the curry leaves and serve

The idea is to pour this over vegetable curries, potato fry or plain basmati rice, you can eat it with chapatis/rotis/naan breads too if you like  – i’ll post some veggie curries up soon for you to start pairing and testing!

Potato Fry

We usually serve this as part of a medley of Indian bites on a Monday night which is usually vegetarian night in our house. Its lovely with Kudhi – a yoghurty curry sauce – and basmati rice. I like to bake mine in the oven on the premise that its less work and healthier but my husband prefers to fry it on the hob to get lots of yummy little crispy bits!! Here’s the oven based “healthy” version in the interests of keeping you all alive longer to read my blog 😉

Ingredients

1kg white potatoes
1 tbsp oil
1 tsp salt
1 tsp ground pepper
1 tsp madras curry powder
Half tsps of: ground cumin, ground coriander, chilli powder and tumeric
1tsp mustard seeds
Sprinkle of chopped Coriander

Method

  1. Heat your oven to 200 degrees.
  2. Line a large flat pan with foil and add the oil. Put it in the oven to warm up for 5-10 minutes
  3. Peel and dice your potatoes into 1cm cubes
  4. Add all your spices together, take your pan out of the oven and pour the spices on top of the oil and stir it around.
  5. Tumble in your potatoes and toss them to cover in the spice mix
  6. Put them in the oven for 30-40 minutes tossing/turning them over every 10 minutes or so
  7. For the last 5-10 minutes, add your mustard seeds to the pan
  8. Sprinkle over your coriander and serve

 

 

Chicken Curry

I made this for a bunch of friends last night and they really enjoyed it, I changed how I usually make the base of my curry which resulted in a much thicker gravy.

Ingredients

1 cinnamon stick
10 cardamoms
12 cloves
1 onion
4 garlic cloves
Thumb of ginger
5 Birdseye chillis (optional)
2 tbsp oil
500g boneless and skinless chicken thighs cut into small bitesize pieces
1 tsp madras curry powder
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
2 tbsp tomato purée
1/2 tin of chopped tomatoes or 3-4 freshly grated ones
Chopped coriander stalks and leaves (separated)
1/2 tsp garam masala
1 tsp Ghee (optional)

Method

Put the onion, garlic, ginger and Birdseye chillies in a processor and blitz until fine.
Add the oil to the pan, on a medium heat and add the cinnamon, cardamoms and cloves. Heat until fragrant then add the onion blend. Cook this out for 3-5 minutes to get rid of the water. Add your ground spices (except the garam masala) and salt to taste.

Add your chicken to the pan and stir well, coating in the base. Let it cook for a few minutes then add your tomatoes and tomato purée and the chopped coriander stalks and a cup of hot water.

Stir well and leave it to cook for 10 minutes until the chicken is cooked. Taste it to make sure you’re happy with the flavour and adjust anything you need to. Stir in the ghee, if using, then sprinkle over the garam masala and your coriander leaves.

Serve with rice, naan bread and an onion and lemon salad….Delish!!!

Lamb Curry

Now I have about 4/5 recipes for lamb curry and they all taste amazing (obviously). This is one I recently came up with that I think works really well and doesn’t feel as if you’ve had to stand at the stove for hours….

Ingredients

1/2 or 1 whole leg of lamb.
1 onion, small diced
4/5 potatoes
1-2 cups of hot water
2 massalla cubes (or 1 thumb of ginger grated, 4 cloves of garlic chopped or crushed and 2 chillies chopped)
4 tomatoes, grated
1 Stick of cinnamon
2 tsp of curry powder
1 tsp of ground cumin, turmeric and ground coriander
1 bay leaf
4-5 cloves
4-5 cardamom pods

Method

First of all, trim your lamb of as much of the fat as you can, this will stop your curry being too oily. Then cut it up in to BIG chunks, not piddly small ones.

Put the ground spices (curry powder, cumin, turmeric, coriander) together in a big bowl. Put the lamb in and shake around until its all nicely coated. Fry the lamb off in batches in a frying pan with a little oil.

In a separate pan, add your cinnamon, cloves and cardamom to some oil. Wait until you start to smell the lovely aromas (but not too hot) then add your diced onion. Let it cook for 5 minutes whilst you keep stirring – you don’t want the onion to colour too much. Then throw in your massalla cubes (or ginger, garlic and chilli) along with the grated tomato. Let that cook out until you get a nice red paste, then put your fried lamb in and the cups of water. Put a lid on and let it cook for an hour then add in the potatoes. Wait until the lamb is tender, I usually let it cook for about 2 hours but just keep testing it until you are happy with it.

I serve mine with Rotli (similar to Chapati) and a salad made from 1 small diced onion (macerated in the juice of a whole lemon), 4-5 diced tomatoes and some chopped fresh coriander.

Lentil curry

My lovelies I beg your forgiveness. I confess I haven’t posted for 12 days, a hideously unprofessional faux pas. But I do have a corker for you. Staying with the curry theme for now I’d like to introduce you to our Monday night dish. This is a staple in our house. It is almost a religion. To try it is to fall in love with it….

Ingredients

1 can of Green lentils
1 small or half a medium onion finely diced
Coriander stalks finely chopped
3 cardamom pods
3 cloves
1 stick of cinnamon bark
1 cube of stock (veg or chicken)
1/4 cup (a good drizzle) of single cream
2 cloves of garlic, 1 chilli and a grating of ginger (or 1 of my frozen Massalla cubes)
1 tbsp tomato puree
1 tsp of Cumin powder, curry powder and tumeric
Coriander leaves to serve
Shana Frozen Chapatis or fresh homemade or shop bought chapatis

Method

Heat the olive oil in a frying pan over a medium heat. Add the hard spices – cinnamon bark, cardamoms and cloves. When they start to release their flavour, add the onions and allow to soften for a couple of minutes. Then add the garlic, ginger and chilli (or massalla cube) and fry for two minutes, until soft.

Add the powdered spices and cook through for two more minutes.

Add the tomato purée, lentils, and vegetable stock. Bring to the boil, then reduce the heat to simmer for five minutes.Add the cream and season with salt and freshly ground pepper

 

I always serve this with spiced aubergines which I will be posting for you shortly I promise …

xxx

Prawn and Aubergine Curry

I had this for lunch today, obvs it was lovely, but I realised I have about 4-5 prawn curry recipes. I love this one for its simplicity and speed.

20120930-201908.jpg

INGREDIENTS
Glug of oil
1 tsp black mustard seeds
Stick of cinnamon
4 vine-ripened tomatoes chopped small
500g raw tiger prawns, peeled and de-veined
Small can of coconut cream (about 150ml)
1 Aubergine remove skin and cube
bunch of chopped fresh coriander, separate the stalks

For the curry paste

1 medium onion, chopped
3 garlic cloves, crushed
2 green chillies, deseeded and chopped
2.5cm fresh ginger, chopped
OR 1 cube of my frozen green massalla
4 tsp paprika
1 tsp garam masala
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp turmeric powder
1/2 tsp salt
Squeeze of lemon or lime juice

METHOD

Get your food processor out. Put the curry paste in and blend until smooth. Transfer to a bowl and set aside.

Heat the oil in a frying pan over a medium heat, add the cinnamon and mustard seeds until they begin to pop, uncover and add the prepared curry paste. Fry for 4-5 minutes until it seems to be splitting from the oil, then add 250ml hot water and simmer for a further 3 minutes.

Stir in the tomatoes and chopped coriander stalks and cook for 5 minutes, stirring, until they have broken down in the sauce. Let it cook out and then add the aubergine. Cook for about 5-7 minutes and then add the prawns and coconut cream and simmer gently for 3-4 minutes, until the prawns are just firm and pink. Season to taste. Stir in the coriander and serve immediately with rice or roti/chappati.

Butter Chicken Heaven

20120929-220343.jpg

Easily the quickest and tastiest chicken curry you can make mid-week. Don’t even bother with a takeaway as this recipe requires few fresh ingredients and mostly store cupboard staples….

Ingredients

For the marinade

  • 2 tbsp natural yoghurt
  • 2 tbsp double cream
  • 1 tsp grated ginger
  • 4 cloves garlic, crushed
  • large pinch ground cinnamon
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp vegetable oil
  • 1/2 tsp paprika
  • 1/4 tsp chilli powder or fresh green chilli
  • 500g chicken breast sliced or diced into bite size pieces

For the sauce

  • 3 tbsp vegetable oil
  • 2 medium onions, finely chopped
  • 1/4 tsp turmeric
  • 1/2 tsp ground cumin
  • 1/4 tsp ground fenugreek seeds, or 1 tbsp dried fenugreek leaves
  • 100 g plum tomatoes
  • 1 tbsp butter
  • 1/4 tsp salt

To serve

  • Chapatis or Rotis
  • onion, tomato and coriander salad

Method

In a large bowl, mix together the ingredients for the marinade, adding the chicken. Mix the marinade with the meat until it is well coated. Cover and refrigerate for 1/2 and hour.

To start the sauce, heat the oil in a large pan and fry the onions for 5-7 minutes or until they are lightly browned.

Add the turmeric, cumin, salt and fenugreek. Cook, stirring, for 1 minute. Tip in the tomatoes and cook for 3 minutes or until the onion mixture becomes thick.

Stir in the butter, then the chicken and marinade, and cook on a low heat for 10 minutes or until the chicken is done.

I always serve this with shop bought frozen chapatis and an onion, tomato and coriander salad mixed with a little oil and the juice of 1 lemon
I’ll get a picture of this up for you as soon as I make it again 🙂

Indian fishcakes

Image

Ingredients

3 Spring onions
2/3 cloves of garlic
Thumb of ginger
3 chillis
Handful of Parsley
Handful of coriander
Lime zest and juice
Salt and Pepper
2 tsp Madras Curry Powder
1 tsp Paprika
250g smoked mackerel
3/4 mini chicken fillets

Method

In a food processor put spring onions, garlic, ginger, chillies (or less if you’re a wuss), parsley and coriander, lime zest and juice, salt and pepper.

Give it a whizz and then add the smoked mackerel, paprika, curry powder and chicken fillets.

Form into little patties and put in the fridge for 20 mins.

Fry in a non-stick pan without oil for 4 mins or so on each side and serve with a salad of onions macerated in lime/lemon juice, add tomatoes, coriander. Serve with sweet chilli sauce

This is a lovely summery light supper or great if you made them smaller for nibbles at a dinner party or bigger for a fish burger