The Big Book of Curry Recipes (21 page)

Ingredients:

skins from 6 or 7 bananas

150g (1/3 lb) cowpeas (or black-eyed peas)

1 tsp turmeric

4 tbsp grated coconut

3 tsp ghee

1 tsp mustard seeds

sea salt, to taste

Method:

Soak the cowpeas in plenty of water over night. Drain, place in a pan then cover with plenty of water and bring to a boil. Reduce to a simmer and cook for about 60 minutes, or until tender.

In the meantime, shred the banana peel finely then place in a small pan of boiling water along with the turmeric and a little salt. Reduce to a simmer and cook for about 20 minutes, or until tender. Drain off any excess water and set aside.

When the cowpeas are tender heat the ghee in a wok or frying pan then add the mustard seeds and fry until they begin to splutter. Now stir-in the cooked banana peel then strain the cowpeas and add these to the pan as well. Stir to combine and allow to heat through then turn onto a serving plate, garnish with the grated coconut and serve.

Dhingri Kari (Mushroom Curry)

Dhingri Kari (Mushroom Curry) is a traditional Indian recipe for a tasty but quick to make curry of mushrooms in a lightly-spiced coconut base. As well as being a tasty dish in its own right, this makes an excellent introduction to curries.

Ingredients:

225g (1/2 lb) leeks, finely sliced

2 garlic cloves, crushed

1/2 tsp ginger, grated

1 tsp
garam masala

2 tbsp oil

450g (1 lb) closed-cap mushrooms, quartered

100g (1/4 lb) creamed coconut, grated

1 tbsp lemon juice

salt, to taste

Method:

Heat the oil in a wok or non-stick frying pan. Add the leeks, garlic, ginger and spices and fry in the oil until soft.

Add the mushrooms and cook over low heat until soft then stir in the grated coconut. Continue cooking gently until the coconut has completely dissolved, adding a little water if the mixture seems too dry.

Stir in the lemon juice and season to taste with salt.

Serve hot on a bed of rice. This is excellent served accompanied by a tomato, onion and coriander (cilantro) leaf salad.

Kerala Plantain Errisery

Kerala Plantain Errisery is a traditional Indian recipe (from Kerala) for a classic vegetarian curry of plantains fried in mustard-spiced ghee and finished in a home-made chilli-based curry paste with grated coconut.

Ingredients:

450g (1 lb) plantains (nenthrakkay), peeled and diced

salt, to taste

1 tbsp ghee

1/4 tsp mustard seeds

For the Curry Paste:

3 red chillies

10 black peppercorns

1 green cardamom pod

1/4 tsp cumin seeds

140g (5 oz) freshly-grated coconut

1 tsp ghee

Method:

Place the plantains in a pan of lightly salted water and bring to a boil. Cook for about 20 minutes, or until tender.

Whilst the plantains are cooking prepare the curry paste. Toast the spices for about 2 minutes in a dry pan. Grind to a powder in a coffee grinder then combine with all the other ingredients in a pestle and mortar or a blender and render to a paste.

When the plantains are tender tip out any excess water (you want just enough to cover the fruit, but no more). Stir-in the curry paste then bring the mixture to a simmer and continue cooking until the gravy thickens. At this point, heat the ghee in a pan and use to fry the mustard seeds until they begin to splutter. Turn into the plantain curry and cook for 5 minutes more. Serve hot with rice.

Muland Saangi Ambat (Radish Pod Gravy)

Muland Saangi Ambat (Radish Pod Gravy) is a traditional Indian recipe for a classic stew of pigeon peas and coconut with radish pods in a lightly-spiced sauce. The full recipe is presented here and I hope you enjoy this classic Indian version of: Radish Pod Gravy (Muland Saangi Ambat).

Radish pods originally came to Britain from Java in 1815. These are radishes specially bred to produce edible pods. Edible-pod radishes also are called aerial radishes, podding radishes, or Java radishes after their place of origin, and in general they do not even have the enlarged taproot one associates with radishes. In Germany, a variety named Munchen Bier has both edible pod and root. The large black radish is sliced, buttered and eaten as a snack with dark beer — as are the pods.

Of course, all radish seed pods are edible. Just pick them before they begin to dry and turn brown. What makes Java radishes special is that they are bred to produce large seed pods and these are then harvested and eaten or sold (they are a common feature in Indian markets). They were also used frequently in Victorian cookery for Indian-style pickles and preserves.

The pods are spicy and taste very similar to radish root. However, they mellow significantly upon cooking. It’s best to use them as flavouring for salads. They can also be topped and tailed and added raw to soups and they make an excellent pickle. Though the flavour diminishes, they work well in stir-fries as they hold their shape and crispness well.

Ingredients:

80g (3 oz) pigeon peas (toor dal)

60g (2 oz) freshly-grated coconut

200g (7 oz) radish pods, topped and tailed

1 tsp coriander seeds

1/2 tsp tamarind extract (1 tsp
tamarind paste
mixed with 2 tsp boiling water)

1 tsp mustard seeds

pinch of asafoetida

5 red chillies

oil for frying

5 curry leaves, shredded

salt, to taste

Method:

Wash the pigeon peas, place in a bowl, cover with water and set aside to soak over night. The following day, drain the beans, place in a pot, cover with plenty of water, then bring to a boil, reduce to a simmer and cook for about 60 minutes, or until almost tender.

Drain the peas, place back in a pan, with the radish pods, cover with water and add a pinch of turmeric. Bring to a boil, reduce to a simmer then cover and cook for about 20 minutes or until the beans are tender.

In the meantime, heat a little oil in a pan, add the coriander seeds and fry until aromatic. Transfer to a spice grinder or a mortar and grind with the coconut, chillies and tamarind until you have a smooth paste. Stir this paste into the cooked pigeon peas mixture then add enough water to give you the consistency of gravy. Season with salt, to taste, bring to a boil and cook until you have the desired consistency.

In a separate pan, add a little oil and fry the mustard seeds until they begin to pop. At this point add the curry leaves and the asafoetida. Cook for a few minutes then pour over the gravy. Secure the lid and cook for 1 minute then serve as an accompaniment to rice and a side dish.

Seengre ke Satha Tori Kari (Courgette Curry with Radish Pods)

Seengre ke Satha Tori Kari (Courgette Curry with Radish Pods) is a traditional Indian recipe for a classic vegetarian curry of courgettes and radish pods in a tomato and green chilli base with curry spices.

Ingredients:

1kg (2 lb, 3 oz) courgettes (zucchini), washed and sliced about 3cm (1 in) thick

2 tbsp cooking oil

1 tsp ajwain

1/2 tsp cumin seeds

10 curry leaves, shredded

pinch of asafoetida

1 tsp ground coriander

1/2 tsp turmeric powder

1/4 tsp chilli powder

1 tsp sea salt (or to taste)

2 green chillies, finely chopped

1 tsp tomato purée

200g (7 oz) radish pods, washed, topped and tailed

Method:

Heat the oil in a wok or heavy-based pan. Add the ajwain seeds, cumin seeds and asafoetida and cook until the seeds begin to splutter then stir in the shredded curry leaves. Now stir in all the remaining spices, the green chillies and the courgettes. Stir-fry briskly for 2 minutes, or until the vegetables are completely covered in the spices then lower the heat, add 3 tbsp water, cover the pan and cook for about 12 minutes, or until the vegetables are tender.

Stir in the tomato purée, cook for 2 minutes more then adjust the seasonings (salt and chilli) to taste. Stir in the radish pods and serve hot, accompanied by rice and chapattis.

Badaam Sak (Bengali Spinach)

Badaam Sak (Bengali Spinach) is a traditional Indian recipe (from the Bengal region) for a classic dish of nuts and spinach with grated coconut in a spiced gravy.

Ingredients:

100g (3 1/2 oz) raw almonds (or peanuts or pistachio nuts), with skins

500ml (2 cups) warm water

3 tbsp ghee (or sesame oil)

1 tbsp black mustard seeds

1/2 tsp cumin seeds

1/8 tsp fenugreek seeds

1 1/2 tsp jaggery (or palm sugar)

1/2 tbsp fresh ginger, finely grated

1 tsp hot green chillies, minced

1kg fresh spinach, trimmed, washed and coarsely chopped

40g (1 1/2 oz) freshly-grated coconut

1 tsp salt

2 tbsp double cream

1/8 tsp freshly-grated nutmeg

Method:

Place the nuts in a bowl, cover with the warm water and set aside over night.

The following day, slip the skins off the nuts then wash in cold water and set aside in a colander to drain.

Heat the ghee (or oil) in a large (about 5l [5 quart]) flame-proof casserole dish. When hot, add the ginger, chillies, nuts, spinach, coconut and salt. Sir to combine then reduce the heat to low and cook, covered, for 10 minutes.

After this time, turn the spinach over with a large spoon. Add a little water (if needed) then cover the pan and cook for a further 10 minutes.

Now stir in the cream and season with the nutmeg. Allow to heat through for about 2 minutes then serve immediately. Garnish each serving with a few thin wedges of lemon.

Rajmah Curry

Rajmah Curry is a traditional North Indian recipe for a classic curry of red kidney beans in a gingered and spiced gravy base.

This is a classic red kidney bean curry from North India

Ingredients:

250g (9 oz) dried red kidney beans

1 onion, very finely diced

2 garlic cloves, finely diced

3cm length of fresh ginger, peeled and grated

3 tbsp
Rajmah curry blend

Method:

Wash and pick over the beans. Place in a large bowl, cover with plenty of water and set aside to soak over night.

The following day, drain the beans, place in a large pan, cover with plenty of water and bring to a boil. Reduce the heat to a simmer, cover the pan and cook for about 90 minutes or until the beans are just tender. Drain the beans and set aside.

Heat the ghee in a pan, add the onion and garlic and fry for 5 minutes, or until tender. Now stir in the garlic and curry powder. Fry for 1 minute more, or until aromatic then stir in the cooked beans.

Add 250ml (1 cup) water, bring to a simmer, cover and cook for about 15 minutes, or until the beans are heated through and very tender and the sauce is thick.

Serve hot.

Alu Achari

Alu Achari is a traditional Indian recipe (from the Punjab) for a classic potato curry flavoured with alu achari, a pickle spice blend.

This is a classic Punjabi recipe for a vegetarian curry made with potatoes and flavoured with Achari masala (pickle masala).

Ingredients:

500g (1 lb) Charlotte potatoes, scrubbed and quartered

3 tbsp
Achari Masala

4 tbsp mustard oil

200g (7 oz) onions, minced

3cm (1 in) length of ginger, peeled and grated

3 tbsp garlic, minced

salt, to taste

2 tsp cayenne pepper

1 tsp turmeric powder

200g (7 oz) tomatoes, blanched, peeled and chopped

4 tbsp coriander leaves, finely chopped

Method:

Heat the mustard oil in a wok or karahi until just smoking. Turn off the heat and allow to cool slightly then stir in the onions and season to taste with salt.

Fry the onions for about 5 minutes, or until brown then add the ginger and garlic. Continue frying for 1 minute then add the potatoes. Fry until the potatoes are browned on the outside then add the achari masala, cayenne pepper and turmeric.

Stir to combine then add the tomatoes. Return to the heat and fry gently until the oil separates. Now stir in enough water to give the sauce the desired consistency. Bring to a simmer and cook for about 20 minutes, or until the potatoes are tender.

Turn into a dish, garnish with the chopped coriander leaves and serve.

Phulagobhi Achari

Phulagobhi Achari is a traditional Indian recipe (from the Punjab) for a classic cauliflower curry flavoured with alu achari, a pickle spice blend.

This is a classic Punjabi recipe for a vegetarian curry made with cauliflower and flavoured with Achari masala (pickle masala).

Ingredients:

500g (1 lb) cauliflower, separated into florets

3 tbsp
Achari Masala

4 tbsp mustard oil

200g (2 cups) onions, minced

3cm (1 in) length of ginger, peeled and grated

3 tbsp garlic, minced

salt, to taste

2 tsp cayenne pepper

1 tsp turmeric powder

200g (2 cups) tomatoes, blanched, peeled and chopped

4 tbsp coriander leaves, finely chopped

Method:

Heat the mustard oil in a wok or karahi until just smoking. Turn off the heat and allow to cool slightly then stir in the onions and season to taste with salt.

Fry the onions for about 5 minutes, or until brown then add the ginger and garlic. Continue frying for 1 minute then add the cauliflower. Fry until the cauliflowers are browned on the outside then add the achari masala, cayenne pepper and turmeric.

Stir to combine then add the tomatoes. Return to the heat and fry gently until the oil separates. Now stir in enough water to give the sauce the desired consistency. Bring to a simmer and cook for about 20 minutes, or until the potatoes are tender.

Turn into a dish, garnish with the chopped coriander leaves and serve.

Saag Aloo  (Stir-fried Potatoes with Spinach)

Saag Aloo (Stir-fried Potatoes with Spinach) is a traditional Indian recipe for a classic vegetarian accompaniment of fried potatoes and spinach.