The Big Book of Curry Recipes (15 page)

Achaarl Jhinga  (Indian Pickled Prawns)

Achaarl Jhinga (Indian Pickled Prawns) is a traditional Indian recipe for a classic dish of prawns cooked with onions and chillies in a spiced tomato-based sauce that’s served topped with ginger and coriander leaves.

Ingredients:

600g (1 1/3 lb) medium-sized prawns, peeled

100g (3 1/2 oz)
ginger-garlic paste

sea salt, to taste

3 tbsp lemon juice

3 tbsp mustard oil (to make fry 60ml [1/4 cup] oil with 1/2 tsp black mustard seeds until the mustard seeds ‘pop’ then take off the heat)

1 tsp fenugreek seeds

4 dry red chillies

1/4 tsp coriander seeds

150g (1/3 lb) onions, sliced

100g (3 1/2 oz) tomatoes, blanched, peeled and chopped

1 tsp green chillies, chopped

pinch of ground coriander seeds

hot chilli powder, to taste

1 tsp ground cumin

1/2 tsp
garam masala

1/2 tsp ground turmeric

2 tsp fresh ginger, cut into fine julienne strips

2 tbsp coriander leaves, chopped

Method:

In a bowl, whisk together half the ginger-garlic paste, salt and lemon juice. Add the prawns, toss to coat then set aside to marinate for 30 minutes.

After this time, heat the mustard oil in a wok, add the whole spices and fry for about 30 minutes, or until aromatic. Now add the onions and fry until translucent. Add the tomatoes, green chillies and half the ground coriander then stir-fry for about 6 minutes.

Season to taste with salt and hot chilli powder then add the remaining ground coriander, cumin powder, garam masala and ground turmeric. Stir-fry for a further six minutes then stir in the prawns (and their marinating liquid) and cook for about 5 minutes, or until done through.

Turn onto a serving dish, garnish with the garlic strips and coriander then serve.

Balchão de Camarão  (Goan Prawn Pickle)

Balchão de Camarão (Goan Prawn Pickle) is a traditional Indian recipe (from Goa) for a classic dish of prawns and onions cooked in a vegetable oil and tomato base with a spiced paste in palm vinegar that’s cooked until almost dry and thickened with ground prawns before being served on a bed of rice.

Ingredients:

1.35kg (3 lb) fresh tiger prawns

115g (1/4 lb) dried, ground, prawns

900g (2 lb) onions, chopped

450g (1 lb) tomatoes, blanched, peeled and chopped

1 tbsp curry leaves

600ml (2 1/2 cups) vegetable oil

sea salt, to taste

For the Spiced Paste:

115g (1/4 lb) dry red chillies

30g (1 oz) cumin seeds

30g (1 oz) coriander seeds

15g (1/2 oz) black peppercorns

8g (1/4 oz) whole cloves

1/2 whole nutmeg, grated

8g (1/4 oz) cinnamon

60g (2 oz) ginger

60g (2 oz) garlic

500ml (2 cups) palm vinegar

Method:

Begin with the spice paste. Combine the spices in a coffee grinder and render to a powder. Now mix in the palm vinegar until you have a smooth paste then set aside.

Heat the vegetable oil in a wok, add the curry leaves and fry until they begin to crackle (about 30 seconds). Add the chopped onion and fry until well browned (about 8 minutes).

Add the spice paste and reduce the heat. Continue cooking, stirring constantly, until the oil separates and begins to float on the top.

As soon as this happens, stir in the chopped tomatoes and cook gently, stirring constantly, until they break down and form a sauce (about 10 minutes). Add the prawns and cook for a further 3 minutes, or until done. Stir in the ground prawns, cook briefly then take off the heat and serve on a bed of rice.

Karahi Machhli

Karahi Machhli is a traditional Indian recipe for a classic curry of white fish in a lightly-spiced oil base with onions, tomato puree and garlic.

Ingredients:

1kg (2 lb, 3 oz) firm white fish fillets (typically halibut, turbot, plaice or mullet)

2 large onions, sliced

4 garlic cloves, sliced

60ml (1/4 cup) oil, ghee or butter, for frying

1 tbsp freshly-grated ginger

1/2 tsp chilli powder

1/4 tsp ground turmeric

1/2 tsp ground coriander seeds

1/4 tsp ground mustard seeds

1 dessertspoon tomato purée

salt, to taste

Method:

Heat the oil, butter or ghee in a large pan. When hot add the fish fillets and fry for about 2 minutes per side, or until lightly golden. Remove the fish from the pan and set aside.

Add the onions to the oil remaining in the pan and fry for 2 minutes then stir in the garlic and the ginger. Fry for about 4 minutes more, or until golden brown then add the tomato purée and the spices. Stir in to combine and season to taste with salt. Stir in 120ml water then bring to a simmer. Continue simmering gently for about 10 minutes, or until the gravy is well blended and slightly thickened.

Return the fish to the pan, bring back to a simmer and cook for about 4 minutes more, or until the fish is hot through and flakes easily with a fork. Serve hot on a bed of rice.

Machhli ka Salna

Machhli ka Salna is a traditional Indian recipe for a classic curry of white fish fillets in a lightly-spiced water base with onions, garlic, tomato puree and curry powder.

Ingredients:

4 fillets of firm sea fish

2 onions, finely chopped

2 garlic cloves, finely chopped

60g (2 oz) ghee, butter or oil

1 tsp curry powder

1 dessertspoon tomato purée

120ml (1/2 cup) water

Method:

Heat the ghee or oil in a pan. When hot, add the onions and fry for 2 minutes then add the garlic and fry for 2 minutes more. Scatter over the curry powder, stir to combine and continue frying for 4 minutes more over medium-high heat.

Stir in the tomato purée and the water and bring the mixture to a boil. Gently lay the fish fillets on top and allow to cook in the gravy for about 8 to 12 minutes (depending on thickness) or until they are cooked through and flake easily with a fork.

Once you have added the fish, shake the pan from time to time to ensure the fish are not sticking to the bottom. Serve hot on a bed of rice.

Machhli ka Bhunja (Bombay Fish Curry)

Machhli ka Bhunja (Bombay Fish Curry) is a traditional Indian recipe (from Mumbai) for a classic lightly-spiced curry of fish in a coconut milk base soured with lemon juice.

Ingredients:

1kg (2 lb) fish (any kind, either fillets or steaks)

60g (2 oz) ghee or butter

2 garlic cloves, sliced

1 tsp ground coriander seeds

1/2 tsp chilli powder

juice of 1 lemon

300ml (1 1/4 cups) coconut milk

1 tsp rice flour

1 onion, chopped

1/2 tsp ground turmeric

2 dried chillies, sliced lengthways

salt, to taste

Method:

Melt the ghee or butter in a pan. When hot, add the onion and fry for 2 minutes. Now add the garlic and dried chillies along with all the ground spices. Stir to combine and fry for 2 minutes more.

In a bowl, beat together the coconut milk and the rice flour until smooth. Pour into the pan and stir to combine with the other ingredients then add the lemon juice and season to taste with salt. Bring to a simmer and cook very gently until the sauce thickens (about 10 minutes).

Carefully add the fish fillets and spoon over some of the sauce to cover. Cook for about 12 minutes (depending on the thickness of the fish), or until the fish fillets flake easily with a fork.

Serve hot on a bed of rice.

Hindustani-style Fried Fish

Hindustani-style Fried Fish is a traditional Indian recipe for a classic dish of fish rubbed with spice that’s fried until crisp on the outside.

Ingredients:

4 whole fish, cleaned and scaled (about 250g [9 oz] apiece)

1 tsp chilli powder

1/2 tsp ground turmeric

4 garlic cloves

wholemeal flour

oil or ghee, for frying

Method:

Mince the garlic cloves then pound to a paste in a mortar before working in the chilli powder and ground turmeric. Wash the fish then cut a few slashes through the thickest part of the flesh. Rub the spiced garlic paste all over the fish then place in a bowl and set aside to marinate in the refrigerator for at least 40 minutes.

After this time, dip each fish in wholemeal flour to coat.

Heat the oil or ghee in a frying pan; add the fish and fry for about 12 minutes per side, or until cooked through. The fish should be golden brown when cooked and the flesh will flake easily with a fork.

Serve hot.

Boomla Begga ka Salna (Bombay Duck and Aubergine Curry)

Boomla Begga ka Salna (Bombay Duck and Aubergine Curry) is a traditional Indian recipe for a classic curry of Bombay duck and aubergine (eggplant) in a spiced gravy.

Bombay duck is a cured fish that can be found in Indian supermarkets, usually sold in pieces.

Ingredients:

1 large aubergine (eggplant [brinjal]), halved lengthways then cut into slices about 2cm (1 in) thick

2 tbsp desiccated coconut

1 large onion, finely sliced

1 tsp ground coriander seeds

1/2 tsp ground cumin seeds

1/2 tsp sea salt

12 pieces of Bombay duck

4 garlic cloves, finely sliced

1/2 tsp ground turmeric

1/4 tsp chilli powder

juice of 1 lemon

3 tbsp mustard oil or groundnut oil

Method:

Heat the oil in a pan, add the onion and fry for 2 minutes then add the garlic and fry for 3 minutes more.

Stir in the coriander seeds, cumin seeds, salt, turmeric and chilli powder and fry for 4 minutes more. Add the aubergine slices and pour over 300ml (1 1/4 cups) water. Scatter over the salt and stir gently to combine then bring to a simmer and cook for about 15 minutes, or until the aubergine is tender (when a sharp knife will easily pierce the skin side).

Cut each piece of Bombay duck in four and add these to the curry. Scatter over the coconut and sprinkle over the lemon juice. Stir very gently, bring back to a simmer and cook for 5 minutes more.

Serve hot, accompanied by rice.

Aloo Kolbi

Aloo Kolbi is a traditional Indian recipe for a classic curry of prawns and potatoes in a spiced coconut, onion, chilli and tomato base.

Ingredients:

1kg (2 lbs) king prawns, peeled

3 large potatoes, well scrubbed and halved lengthways

1/2 tsp chilli powder

1/4 tsp ground turmeric

2 tbsp desiccated coconut

2 large onions, finely chopped

2 green chillies, sliced lengthways into strips

4 tomatoes, finely diced

4 garlic cloves, finely chopped

1 tsp sea salt (or to taste)

60g (2 oz) ghee or oil for frying

Method:

Heat the ghee or oil in a pan, add the onions and fry for 4 minutes. Now add the garlic and green chillies and fry for about 3 minutes more, or until golden brown. Stir in the tomatoes and cook for 5 minutes then stir in 120ml water along with the chilli powder and turmeric. Season to taste with salt and bring to a simmer.

Add the potatoes and prawns and cook for about 25 minutes, or until the potatoes are tender. Add the coconut and stir to combine then bring back to a simmer and cook gently for 5 minutes.

Serve immediately.

Chemmeen Curry (Prawn and Mango Curry)

Chemmeen Curry (Prawn and Mango Curry) is a traditional South Indian recipe for a classic curry of prawns and mango in a spiced coconut base.

Ingredients:

500g (1 lb) prawns (chemmeen), with shells

1 raw mango, peeled and chopped

100g (3 1/2 oz) tomatoes, chopped

60g (2 oz) freshly-grated coconut

2 pearl onions

1/2 tsp ground turmeric

1/2 tsp chilli powder

1 tsp coconut oil

a few curry leaves

1/2 tsp mustard seeds

salt, to taste

Method:

Add 60ml (1/4 cup) water to a pan. Bring to a simmer then stir in the prawns, mango pieces, tomatoes, ground turmeric and chilli powder. Season to taste with a little salt then bring to a boil.

Cook for 10 minutes, or until the prawns are pink and coked through and the mango is tender.

In the meantime, chop the pearl onions then pound to a paste in a mortar with the grated coconut. Stir this paste into the curry and bring back to a boil. As soon as the mixture boils, take off the heat.

Heat the coconut oil in a small pan, add the curry leaves and the mustard seeds. As soon as the mustard seeds begin to pop, take off the heat.

Turn the prawn curry into a serving dish, pour over the flavoured oil. Stir to combine and serve.

Allepey Fish Curry

Allepey Fish Curry is a traditional Indian recipe (from Kerala) for a classic curry of mackerel and mango in a coconut milk base flavoured with chillies, shallots, ginger and curry leaves.

Ingredients:

200g (7 oz) mackerel (sear fish), filleted and cubed

3 tbsp coconut oil

5 green chillies, split down one side

50g (2 oz) banana shallots, finely diced

10g (1/2 oz) ginger, peeled and thinly sliced lengthways

5g (1/4 oz) curry leaves

2 raw mangoes, peeled and cubed

1 tbsp ground turmeric

20g (2/3 oz) red chilli powder

200ml (4/5 cup) coconut milk

salt, to taste

Method:

Heat the coconut oil in a deep pan (reserve 1 tsp) then add the shallots, chillies, half the ginger, half the curry leaves and the cubed mango. Stir fry until the shallots turn translucent (about 6 minutes) then stir in the ground turmeric and the chilli powder. Mix thoroughly to combine then season to taste with salt and add 200ml (4/5 cup) water.

Bring to a simmer and cook gently for 5 minutes before adding the coconut milk. Bring back to a simmer and cook for 5 minutes more and then add the fish pieces.

Bring back to a simmer and cook for about 12 minutes, or until the fish pieces are tender.