Recipes - CURRIES

 

Curry powders are a mix of spices, the most common of those being - coriander, cumin, cloves, chilli, turmeric, cinnamon, ginger and pepper. Adding another spice or two varies the taste greatly and gives us the infinite selections of curries we have today.

Ingredients that work best with curries are chicken, lamb, beef, cauliflower, potatoes and onions, but of course you can use what ever your tastebuds are screaming for. They are excellent for vegetarian dishes using an array of vegetables.

Remember, the key to making a great curry is to experiment!

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CURRY BASE SAUCE

Ingredients


50 gm red lentils
1 large onion (2 small) - peeled & roughly chopped
1 large carrot (2 small) - peeled & roughly chopped
1 red capsicum - deseeded & roughly chopped
olive oil
3 cloves garlic - peeled
2 1/2 Tbsp ginger - crushed
3 coriander stalks - chopped
1/2 red chilli - deseeded & chopped (optional)
3 Tbsp Curry powder Hot/Mild
1 x 400 gm tin roma tomatoes
150 ml water
100 ml tinned coconut milk
salt & freshly ground pepper to taste

Wash lentils, place in a pan & cover with water. Bring to the boil, then simmer gently for 20 min.(til tender). Drain when tender. Place onion, carrot, capsicum, garlic, ginger, coriander stalks & chilli  into a food processor & blend until finely chopped.
Heat enough oil to barely cover the base of pan. Fry curry powder gently until fragrant, approx. 1 min.  Add mixture from processor to pan and fry gently til onions begin to soften.
Add tomatoes, water & lentils and simmer a further 30 min. Add coconut milk, bring to a rapid boil, remove from heat and blend smooth with a hand blender. Season to taste with salt & pepper.
Set aside to cool until ready to use. Can be frozen for future use.

Makes approx. 1 litre

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VEGETABLE CURRY

Ingredients

olive or vegetable oil
1 medium red onion - peeled & chopped
1 zucchini - sliced
1/2 butternut pumpkin - peeled & diced
100 gm mushroom - quartered
1 red capsicum - deseeded & diced
150 gm cauliflower - broken into small florets
600 ml curry base sauce (see previous)
400 ml water

Gently fry onion in 2 Tbsp oil for approx. 10 min. Add rest of veggies (this is where any leftover veggies in fridge can be utilised). Add curry base sauce & simmer gently 30 min. Take care not to over cook the veggies.
If sauce thickens up too much, add a little water til it is the consistency you like.

Serves 4

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FIJIAN CURRY  - This is normally made with lamb or goat, but you can certainly substitute them with beef, chicken or pork.

Ingredients

4-6 cloves garlic - crushed
1 tsp salt
2 Tbsp Fijian curry
1 tsp turmeric
1 tsp dried chilli flakes (optioinal)
1 tsp cayenne pepper (optional)
1 heaped tsp plain flour
1 Tbsp fresh coriander leaves, chopped
500 ml water
500 gm meat (see above) cubed
1 large onion
2 medium potatoes, peeled & diced
1 carrot, peeled & diced
90 ml natural yoghurt

Place garlic, spices & flour in a bowl. Form a paste by adding a little water. In a large pan, blend the water,  half the coriander and the garlic mixture. Cook over medium heat until it thickens, about 5 min.
Add the meat, mix well, cover and cook 30 min., stirring occasionally. Then add onion, potato & carrot. Mix well with meat, cover & cook a further 60 min. Don't forget to stir regularily. When meat is tender and gravy thick, add yogurt and rest of coriander leaves.
Serve on rice.

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COCONUT PRAWN MASALA

Ingredients

This is the base for the Masala:

2 Tbsp oil
2 C chopped onion
4 large cloves garlic - crushed
1 1/2 tsp garam masala
1 1/2 tsp curry powder (Hot or Mild- your choice)
1 1/2 tsp ground coriander
1 tsp turmeric
1/2 tsp cayenne pepper
2 x 400 gm tinned diced tomatoes
1 C natural yoghurt

This is the base for the prawns:

2 Tbsp oil
1 kg large raw prawns, peeled & deveined
1 x 400 ml tinned coconut milk
1/2 C fresh coriander leaves - chopped
1/2 C shallot tops only - finely sliced
1 1/2 Tbsp fresh lemon juice

To make the Masala, heat oil over medium heat, in a large pan. Saute onions for approx 20 min, til golden. Add garlic and spices, stir til fragrant, about 1 min. Set aside to cool slightly. Puree tomatoes in blender or processor til smooth, add yoghurt & process til smooth. Add onion mixt. & puree. Season with salt & pepper .  If not using straight away, the masala can be refrigerated for up to a day.

To prepare the prawns, heat oil in a large pan over medium heat.Add prawns, stir until partially cooked (til they start to turn pink). Stir in coconut milk, coriander, shallot tops, lemon juice & prepared masala. Simmer til prawns are all pink, approx 5 min. Season with salt & pepper to taste.

Serve over basmati rice.

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INDIAN BUTTER CHICKEN

Ingredients

1 kg chicken, cut into good size chunks
2 Tbsp Indian Butter Chicken Blend
2 tsp sweet paprika
1/2 tsp chilli powder (optional)
1 cinnamon stick
6 green cardamom pods - bruised
2 Tbsp oil
50 gm butter
1 x 400 gm diced tomatoes - pureed
1 tsp sugar
1 C natural yoghurt
1/2 C cream
1 Tbsp lemon juice
1 onion - peeled & diced
2 cloves garlic - crushed
2 Tbsp ginger - grated

Place 3/4 C yoghurt, onion, garlic, 1 Tbsp ginger, 1 Tbsp Indian Butter Chicken Blend, in a food processor & blend till smooth. Pour this mixture over the chicken pieces and marinate over night in fridge. Remove chicken from marinade and drain.
Heat a wok til very hot. Add 1 Tbsp oil, add the chicken in small portions and stir fry til a nice colour. Remove from wok and continue with the rest of the chicken in the same manner til all done. Don't over cook the chicken at this point.
In same wok, melt the butter, add the rest of the spices & ginger, stir fry til fragrant - about 1 min. Return the chicken to the wok and stir to coat with the spices. Add the pureed tomatoes & sugar and simmer 20 min. stirring occasionally. Then add the rest of the yoghurt, cream & lemon juice, simmer a further 5 min. til sauce thickens.   2 Tbsp of ground cashews may be added to thicken the sauce.
To get that authentic flavour, add 1 tsp dried fenugreek leaves (methi) during the last few minutes of simmering and as a garnish when serving.

Serve over Basmati rice or with Naan bread.


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KASHMIRI LAMB KORMA

Ingredients

60 gm ghee (clarified butter), 3 brown onions - diced, 2 Tbsp Korma-medium, 1 tsp turmeric, 2 cloves garlic - crushed, 1 Tbsp ginger - finely grated, 1 Tbsp smoked paprika, 3 ripe tomatoes - diced, 1 kg lamb - cut into good size chunks, 500 ml water, 250 gm natural yoghurt, 2 Tbsp ground almonds,  toasted almond flakes, basmati rice

Heat ghee in large pan, add onion, saute til golden. Now add everything up to the tomatoes, stirring til fragrant. Then add tomatoes, stirring til they break down - approx 5 min.
Add lamb, yoghurt & water. Simmer approx 2 hrs, til sauce thickens and lamb is tender, stirring occasionally. Add the ground almonds at this stage , it will help to thicken the sauce.
Serve lamb on a bed of rice, sprinkle with toasted almond flakes & chopped fresh coriander leaves.

Serves 4-6

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MADRAS BEEF CURRY

Ingredients

3 Tbsp Madras curry -hot, 2 tsp ginger - finely grated, 2 1/2 Tbsp lemon juice,  olive oil, 1 kg chuck steak - cut into bite size pcs, 2 heaped Tbsp tomato paste, 250 ml beef stock, rice to serve

Combine madras curry, ginger & lemon juice in a bowl to form a paste.
Heat a little oil in large pan & add 1/4 of the beef. Stir til browned. Remove and repeat with the remaining beef.
Reduce heat, add spice paste & stir til fragrant - approx 1 min. Return the beef to the pan, stirring to be sure all the beef is coated in the spice paste.
Add the tomato paste & stock. Bring to the boil. Cover & simmer for 1 1/2 hrs, til beef is tender. Remove lid & cook a further 15-20 mins to thicken up sauce if necessary.
Serve on a bed of rice, with a dollop of raita on top and a few mint leaves to garnish.

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PRAWN MADRAS CURRY

Ingredients & Method

1 tsp turmeric, 1 tsp ginger - finely grated, 1 tsp garlic - crushed, pinch of salt, 3 Tbsp lemon juice. Blend this all together into a paste. Rub the paste over 750 gms medium sized peeled prawns. Set aside for 20-30 min.

Blend into a paste, 8 Tbsp coconut cream with 2 Tbsp Madras curry-mild.

Prepare 2 tsp tamarind concentrate by adding 4-5 Tbsp water to it.

Heat 3-4 Tbsp oil in a large pan. Add 1 tsp mustard seeds. When they start to spit & crackle, add 1 large onion, thinly sliced, the ginger/garlic paste and simmer til the onions are golden.

At this stage add 3 Tbsp tomato puree & 1/2 C water. Simmer til the onion is soft. Add the coconut paste & the tamarind paste & cook til the mixture bubbles.

Stir in the prawns & simmer til the prawns turn red/pink.

Serve with Naan bread or rice. Garnish to fresh coriander leaves.

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MALAY SPICED GREEN BEANS

Ingredients

2 cloves garlic-crushed, 6 shallots-chopped, 2 Tbsp water, 1 Tbsp Malay Blend. Process these into a paste.
In a large pan, heat 3 Tbsp oil.Add the spice paste, stirring regularly til paste is lightly browned. Add 2 strips of lime zest, 2 spring onions-sliced diagonally and stir for a minute.
Then add 700 gm green beans which have been cleaned & cut into 4 cm lengths, and 225 ml coconut milk & 225 ml water. Bring to the boil.
Simmer for 20-30 min. til beans are tender. Salt to taste.

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ROGAN JOSH
Ingredients

500gms lamb - cubed, 2 tbsp. ghee or oil, 2 large red onions - sliced, 2 Tbsp each - crushed garlic & ginger, 1 Tbsp crushed chilli (optional), 2 bay leaves, 3-4 Tbsp Rogan Josh Curry Blend, 1 tsp turmeric, 1 tomato - diced, 1 Tbsp tomato puree, 1 C stock, 3-4 Tbsp natural yoghurt.
1. Heat ghee/oil in large deep pan. Fry meat until browned, remove from pan & set aside.
2. In same pan, add a little more ghee/oil, fry onions until very nicely caramelized. (Add a pinch of salt & sugar to speed up the caramalization). The onions must caramelize as it adds to the flavour of the dish. Now add the garlic & ginger (and chilli if using), stir for a moment, and ten add the bay leaves. Stir for a couple of minutes, then add all the spices and stir for a minute or two until fragrant.
3. Add the tomato, tomato puree & a good pinch of salt. Return the browned meat to the pan, stirring to combine. Then add the yoghurt, 1 Tbsp at a time, stirring all the while for about 3 min.
4. Add the stock, bring to the boil, and then turn down to simmer and cook covered for approx... 1hr. Give the pot a stir every 15 min or so. If using chicken instead of lamb, cooking time & stock amount will be the same, but if using beef, add another 1/2 C stock & cook 1 1/2 - 2 hrs, until tender. This dish is great for the slow cooker.

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