The Big Book of Curry Recipes (13 page)

Add the remaining oil to a frying pan and when it’s hot add the fenugreek seeds and cook for about a minute. Now add the birds’ eye chillies, the prawns and their accompanying marinade. Fry for a minute then add the sauce you prepared earlier and cook until the prawns turn pink (about 8 minutes). Now add the fenugreek seeds and the anardana. Serve with basmati rice and garnish with coriander leaves.

Kokam Fish

Kokam Fish is a traditional Indian recipe for a fish stew/curry that’s flavoured with chilli and kokam fruit.

This dish is based on a Marathi original, is very easy to make (and very tasty!).

Ingredients:

4 whole mackerel, cleaned and with heads removed

6 cloves garlic, crushed

1 tsp coriander seeds

pinch of turmeric

3/4 tsp chilli powder

3–4 kokam pieces

1 tsp oil

salt to taste

Method:

Toast the coriander seeds in a dry frying pan until lightly coloured and aromatic. Grind to a paste in a pestle and mortar or a coffee grinder. Mix with the garlic, chilli powder, turmeric and salt. Add oil to your frying pan and fry the spice mixture for about 1 minute then add the fish and some 100ml of water. Add the kokam pieces (or substitute tamarind paste) and cook until the fish is done al the way through.

Serve as soon as the fish is done with boiled aromatic rice.

Kedgeree

Kedgeree is a traditional Anglo-Indian recipe for a classic breakfast dish of haddock and rice in a curried milk base.

Ingredients:

350g (12 oz) smoked haddock (or smoked mackerel)

900ml (3 3/4 cups) milk

1 onion, chopped

1 clove garlic, chopped

5 tbsp olive oil, plus a little extra

1 tsp curry powder

1/2 tsp turmeric

225g (1/2 lb) basmati rice, washed

4 large eggs

1 bunch flat-leaf parsley, leaves only, washed and chopped

pinch each of salt and freshly ground black pepper

Method:

Lay the haddock in a large pan and cover three-quarters of the way up with milk. Bring to the boil and poach for 5–6 minutes.

Meanwhile, in a frying pan, gently cook the onion and garlic for 10 minutes in half the oil. Add the spices and fry for 5 minutes then remove the fish from the milk, add the fried onions and spices and stir in the rice. Cover the pan, lower the heat, and cook, stirring, until the liquid is absorbed.

Put the eggs in a pan with a lid and cover with cold water. Bring to the boil and simmer for 4 minutes. Rinse under cold water, peel, then halve. Flake the haddock into good-sized pieces, removing skin and bones, then stir into the rice.

Remove the pan from the heat, stir in cream, add parsley and salt and pepper to taste and then serve.

Prawn Patia

Prawn Patia is a traditional Indian recipe for a classic highly-spiced prawn curry using a whole range of spices to create the curry paste.

Ingredients:

1/2 tsp black mustard seeds

1/2 tsp Cayenne pepper

1 tsp Coriander Seeds

1 tsp cumin seeds

1/2 tsp fennel seeds

1/2 tsp fenugreek seeds

3cm (1 in) length Fresh ginger chopped

2 Garlic Cloves, sliced

2 tbsp Light Muscovado Sugar

3 tbsp Natural Yoghurt 

150g (5 oz) Onions, roughly chopped

2 tsp Paprika

250g (9 oz) Peeled Prawns

salt, to taste

2 tsp tamarind paste

1 tbsp Tomato purée

1/2 tsp turmeric

2 tbsp Vegetable Oil

1 tbsp White Wine Vinegar

Method:

Blend the yoghurt, onions, garlic and ginger together with 4 tbsp water to form a paste then put to one side.

Heat the wok until very hot and dry-roast the Fennel Seeds, Cumin Seeds, Fenugreek Seeds and Coriander Seeds for about 30 seconds until the seeds start to pop. Add the vegetable oil, Black Mustard Seeds, Turmeric, Cayenne and Paprika and cook gently for a further minute, being very careful not to burn the spices. Add the yoghurt paste and fry gently for about 10 minutes or until golden, again taking care not to burn.

Add the Muscovado sugar, vinegar, tomato purée and tamarind juice to the fried mixture, plus some water if necessary until a fairly thick consistency is achieved.  Simmer gently for 5 minutes then add the prawns and salt to taste. Simmer until heated through (be careful not to overcook the prawns, they’re ready when all have turned pink). Serve hot, accompanied by rice or
naan breads
.

Boatman’s Curry

Boatman’s Curry is a modern Indian Fusion recipe for a classic stew of fish steaks cooked in a chilli-spiced sauce with spices, coconut, ginger, tamarind paste and shallots.

Ingredients:

For the spice paste:

4-6 dried chillies soaked in water for 15 mins

1 tsp cayenne pepper

1 tbsp ground coriander

1 tbsp ground turmeric

150g (5 oz) freshly grated coconut

2 1/4 tbsp tamarind paste

3-4 fresh hot green chillies halved lengthways

2.5cm (1 in) piece of fresh ginger peeled and slightly crushed

4-5 shallots peeled and slightly crushed

You will also need:

750g (1 2/3 lb) fish steaks, about 1cm thick

Method:

Put all the paste ingredients in a blender, add about 100ml (2/5 cup) water and blend to a smooth paste. Transfer this to a heavy-bottomed pan and add a further 100ml (2/5 cup) of water

Heat over a medium heat and bring to a gentle simmer. Stir and allow to cook for 2–3 minutes and then add the fish. Keep simmering for 10–15 minutes until the fish is cooked.

Sri Lankan Fish Curry

Sri Lankan Fish Curry is a traditional Sri Lankan recipe for a classic curry of salmon steaks cooked in a coconut milk and tamarind liquid sauce flavoured with tomatoes and curry powder.

Ingredients:

Sri Lankan Curry Powder

2.5 tbsp coriander seeds

1 tbsp cumin seed

1 1/2 tsp fennel seeds

pinch of ground fenugreek seeds

2.5cm (1 in) piece cinnamon stick

3 cloves

2 green cardamom pods

6 black peppercorns

For the curry

4 x 225g (1/2 lb) salmon steaks

2 tbsp olive oil

1 large onion, chopped

4 garlic cloves, finely chopped

8 fresh curry leaves

2 small pieces rampe (screwpine) leaf [optional]

1/2 tsp ground turmeric

1 tsp chilli powder

2 tbsp Sri Lankan curry powder

2 medium-sized tomatoes, skinned and chopped

50ml (1/5 cup) tamarind liquid (1 tbsp tamarind paste mixed with 2 tbsp boiling water)

1 x 400ml (14.5 oz) tin coconut milk

Asian-style chutney (eg mango, lime, aubergine or tamarind)

Method:

For the curry powder, simply grind everything together and store in an air-tight jar.

Rinse the fish steaks under water and dry on kitchen towels. Heat the oil in a large, shallow, frying pan until the onions are soft and lightly golden.

Add the turmeric, chilli powder and 2 tbsp of the Sri Lankan curry powder and fry for 1–2 minutes. Add the tomatoes, tamarind liquid, coconut milk and 1 tsp salt and simmer gently for 15 minutes.

Add the salmon steaks to the pan and spoon some of the sauce over the top of the fish. Simmer gently for 5 minutes then cover the pan and set aside for 30 minutes. Serve with steamed basmati rice.

Turbot in Kerala Red Curry Sauce

Turbot in Kerala Red Curry Sauce is a traditional Indian recipe (from Kerala province) for a classic and very opulent curry of turbot cooked in a stock of tomatoes, kokam syrup and coconut milk marinated in black pepper and curry leaves and cooked with a red chilli paste.

Ingredients:

For the Marinade:

1 kg (2 lb) turbot (or plaice or skate)

salt to taste

1 tbsp freshly-ground black pepper

8 curry leaves, chopped

50ml (1/5 cup) oil

For the paste:

100g (2/5 cup) oil

1 tsp whole red chillies

1 tsp coriander seeds

1 tsp cumin seeds

4 cloves garlic

2 tbsp finely-grated ginger

75g (3 oz) onion

100g (4 oz) freshly-grated coconut

For the Sauce

500ml (2 cups) fish stock

50ml (1/5 cup) oil

10 curry leaves

25g (1 oz) onion

50g (2 oz) tomatoes

100g (4 oz) kokam syrup (a syrup made from the kokam fruit or from dried kokam pieces cooked in a light sugar syrup; at a pinch add 3/4 maple syrup, 1/4 lemon juice)

200ml (4/5 cup) coconut milk

Method:

Cut, clean and marinate the fish with salt, pepper, curry leaves and 50ml (3 tbsp) oil. (Keep bones and trimmings for the stock).

To make the paste heat the oil in a pan, add the chillies, coriander seeds, cumin, garlic cloves, ginger, onions and fresh coconut. Sauté until brown then transfer to a blender and blitz to a paste.

To make the sauce first make a stock by simmering the trimmings and bones in the water for 30 minutes. Sieve to remove the bones.

Meanwhile, heat the oil in a pan, add the curry leaves and onions and Sauté. Add the tomatoes and cook. Add the pre-prepared paste mixture and continue cooking until the oil is extracted.

Pour in the fish stock and the kokam into the mixture and stir for some time. Check the seasoning and finish by adding the coconut milk.

Heat oil in a pan and sear the fish until golden brown. Add to an oven-proof dish, pour over the sauce and cook in the oven for 15 minutes.

Serve with fragrant rice.

Goan Crab Claw Curry

Goan Crab Claw Curry is a traditional Indian recipe for a classic curry of crab claws cooked in an aromatic and lightly-spiced curry paste that’s finished with coconut milk and which is typically served with rice.

If you can’t find crab claws (they’re available in most oriental supermarkets) you can substitute prawns in this dish.

Ingredients:

500g (1 lb) crab claws (or prawns), washed and drained

3 tbsp tamarind paste dissolved in 60ml hot water (or 2 tsp tamarind purée)

250ml (1 cup) coconut milk

1 medium onion, roughly chopped

4 garlic cloves, peeled

4cm (2 in) length of ginger, peeled and thinly sliced

3 dry red chillies

1 tsp poppy seeds

1 tsp ground coriander seeds

1 tsp ground cumin

salt to taste

chopped coriander leaves to garnish

Method:

Dry roast the poppy seeds in a non-stick frying pan for a few minutes then add to 3 tbsp water to soak for 20 minutes. Then add the poppy seeds along with the onion, garlic, ginger, chillies, coriander, cumin and salt to a blender. Blend to a smooth purée (add a little water if needed). This is your basic curry paste.

Heat oil in a wok and use to fry the curry paste until the mixture splits and the oil separates. Add in the crab claws (or prawns) and stir to combine. Add the tamarind a little at a time (it can be very sharp so add to your own taste) then stir-in the coconut milk and bring the mixture to a boil.

Continue cooking for a few minutes, until the crab claws are thoroughly heated through. Adjust the seasoning (salt and chilli powder) then garnish with the coriander leaves and serve with plain boiled rice.

Bengali Crab Curry

Bengali Crab Curry is a traditional Indian recipe for a classic curry of crab meat cooked in a tomato-based sauce with potatoes, ginger and spices that’s flavoured with garam masala.

This is a classic Bengali curry that takes quite a while to prepare — but it’s well worthwhile!

Ingredients:

2 large raw crabs (any kind, about 900g [2 lbs] each)

4 large onions,

8 garlic cloves

40g (1 1/2 oz) ginger

3 potatoes, peeled and chopped (optional)

4 large ripe tomatoes, chopped

150g (5 oz) butter

3 tbsp oil

2 tsp powdered cumin seeds (jeera)

1 heaped tsp red chilli powder (or more if you like your curry hot)

1 tsp salt (or to taste)

1 tbsp ground coriander seeds

1 tsp turmeric

1 tsp
Garam Masala

Method:

If you’ve never cleaned a crab before, then the here’s the basic procedure: Place the crab on it’s back in front of you then pull off the legs and claws and set aside. The pale triangle at the back of the shell on the base is called the ‘apron’. You should lift this up with a sharp knife before removing it completely, along with any external organs. Now prise the hard top shell and discard.

Beneath the shell you will see the gills (commonly known as ‘dead man’s fingers’ and you should remove these along with any internal organs and the mouthparts. The contents of the body are now all edible and consist of meat and fat (sometimes referred to as ‘mustard’). Break the remaining pieces of shell open and extract the meat from all the chambers. You can also break open the claws and legs to remove the meat (or you can leave these whole for your guests to pick the meat out themselves).

Now you can prepare the dish:

Add the onion, ginger and garlic to a food processor and render to a paste. Add the oil and butter to a wok and heat together then ad the onion paste and fry on medium heat until the mixture is a light brown and the oil separates away (this will take longer than you think!).

Add all the spices at this point and fry for about 30 seconds before adding the tomatoes. Continue cooking until the tomatoes break down and the oil separates from the mixture once again. Add the crabs and continue cooking for 4 minutes before adding he potatoes (if using).

Add just enough water to cover the entire mix then bring to a boil and allow to simmer gently for about 30 minutes. Serve hot with plain boiled rice.

Grain Mustard Based Fish Curry

Grain Mustard Based Fish Curry is a traditional Indian recipe for a classic light and creamy curry of fish fillets in a lightly-spiced yoghurt sauce with black mustard seeds finished with coconut cream and garam masala.