The Big Book of Curry Recipes (24 page)

300g (2/3 lb) Patna rice

2 onions, finely sliced

2 tbsp butter

3cm (1 in) piece of fresh ginger, peeled and mashed

6 garlic cloves, ground to a paste

2 green chillies, mashed to a paste

2 tsp cumin seeds

1 tbsp fennel seeds

9 cloves

seeds from 6 cardamom pods

3cm (1 in) length of cinnamon

2 tsp ground turmeric

coriander

Method:

Melt the butter in a large pot and when frothing, add the onions and fry for about 6 minutes, or until nicely golden brown. Stir in 500ml (2 cups) water along with the cloves, cardamom and cinnamon. Cover with a tight-fitting lid and simmer gently for 10 minutes. Now add the ginger, garlic, chillies, cumin and fennel seeds. Sit the rice on top, add 500ml (2 cups) water and bring back to a simmer.

Whisk the turmeric to a paste with 3 tbsp water then pour into the pan. Cut the eggs in half lengthways and carefully sit on top of the rice.

Bring back to a simmer, cover with a tight-fitting lid and simmer gently for about 35 minutes, or until the rice is tender and all the water has evaporated away (the cooking time is a guide and will depend a little on the type of rice used).

When done, carefully turn the rice mixture onto a serving tray. Garnish with chopped coriander and serve accompanied by poppadoms, chutney or pickle and Bombay duck or crisp-fried fish.

Khichiri

This is the Indian version of rice and beans, which has almost as many variants, it seems, as there are households in India. The version given here is made with red lentils, but it’s also commonly made with moong dhal (mung beans) or yellow split peas, where the lentils cook down to give a rich, risotto-like texture.

Ingredients:

225g (1/2 lb) rice (basmati or Patna, for preference)

225g (1/2 lb) red lentils

salt, to taste

1 large onion, finely chopped

1/2 tsp cumin seeds

1/2 tsp ground turmeric

115g (1/4 lb) ghee or butter

600ml (2 1/2 cups) water or stock

Method:

Heat the ghee or butter and use to fry the onion for about 6 minutes, or until nicely browned. Pour off half the fat from the pan into a bowl and set aside. Add the turmeric and cumin seeds to the onion and fry for about 2 minutes more, or until the cumin seeds begin to splutter.

Turn the fried mixture into a large saucepan and add the rice, lentils, the reserved ghee or butter and mix thoroughly to combine. Pour in the stock and season to taste with salt.

Bring to a simmer, add a tight-fitting lid and cook over gentle heat until the rice is tender (about 25 minutes). If all the water has evaporated and the rice is still not cooked, add a little boiling water.

By the time the rice has cooked, the lentils should have broken down to give a creamy sauce.

Serve hot with
Khichiri Prawn Sauce
or with
Chaas
and accompanied with
poppadoms
and
sweet mango chutney
.

Stuffed Aubergines

Stuffed Aubergines is a traditional Indian recipe for a classic vegetarian dish of aubergines (eggplants) stuffed with a lightly-spiced vegetable mix that is steamed to cook.

Ingredients:

4 large aubergines (eggplants)

4 green chillies, chopped

300g (2/3 lb) mixed vegetables (carrots, potatoes, celery, cauliflower, broccoli etc)

4 large garlic cloves, mashed in a mortar

1 tbsp ground coriander seeds

2 tsp ground cumin seeds

8 cloves

seeds from 8 cardamom pods

salt, to taste

60g (2 oz) butter, ghee or mustard oil

1/2 tsp powdered ginger

1 large onion, chopped

Method:

Dice the vegetables, bring a pan of water to a boil, add the vegetables and cook for about 6 minutes, or until just tender. Drain and set aside.

Halve the aubergines and scoop out the insides (leave the skins whole). Bring a pan of water to a boil, add the aubergine flesh and simmer for 10 minutes, or until tender. Drain and chop.

Melt the butter in a pan, add the onion and fry for about 6 minutes, or until golden brown. Now add the chillies, garlic, coriander seeds, cumin seeds, cardamom seeds, cloves and ginger. Fry for a few minutes, until brown and aromatic then turn into a bowl with the mixed vegetables and the cooked aubergine flesh. Season to taste with salt then stuff this mixture into the hollowed-out aubergine skins.

Arrange the stuffed aubergines in a steamer basket, place over a large pan of boiling water and steam for about 15 minutes, or until completely tender. Serve hot.

Khatta Curry

Khatta Curry is an unusual Indian style of acid curry, typically made with vegetables, but sometimes made with fish. This version is mixed vegetable variety, though it is also made with cabbage or aubergines.

Ingredients:

30g (1 oz) tamarind pulp

1 tbsp jaggery (palm sugar)

115g (1/4 lb) carrots

115g (1/4 lb) potatoes

115g (1/4 lb) artichoke hearts

115g (1/4 lb) pumpkin

500g (1 lb) tomatoes, chopped

115g (1/4 lb) turnips

115g (1/4 lb) swedes

1 tsp nigella seeds (kalonji)

75ml (3 oz) mustard oil

1 tbsp onion, ground to a paste

1 tsp ground turmeric

1/2 tsp hot chilli powder

4 garlic cloves, ground

1 1/2 tsp coriander seeds

4 green chillies, sliced into thin rings

Method:

Mix the tamarind pulp with 60ml (1/4 cup) boiling water until you have a smooth paste; then keep working in boiling water until you have 550ml (2 1/3 cups) in all. Strain through a fine-meshed sieve to remove any shells and fibres. Sweeten the tamarind juice with the jaggery and mix well to combine then turn into a bowl and set aside.

Chop the carrots, potatoes, turnips and swedes into 3cm (1 in) cubes. Add to a pan then add the chopped tomatoes. Pour in just enough water to cover then add the onion, turmeric, chilli powder, garlic and coriander seeds. Bring to a boil and cook for 5 minutes then add the sliced artichokes hearts and the cubed pumpkin. Bring back to a simmer and cook for 5 minutes more. Take off the heat and set aside.

Heat the mustard oil in a deep pan until almost smoking. Add the nigella seeds and fry for two minutes. Now pour in the tamarind juice and the vegetable mixture and bring to a boil. Turn down to a simmer and cook for about 10 minutes, or until the vegetables are completely cooked.

Serve either hot or cold, garnished with the chilli rings, and accompanied by plain boiled rice.

Bean Foogath

A foogath is any vegetable dish made with a sauce containing coconut milk and curry leaves. They are also, typically, vegetarian dishes based around a single main vegetable.

Ingredients:

500g (1 lb) French (fine) beans, topped and tailed and finely minced

1 large coconut

8 garlic cloves, minced

4 green chillies, minced

8 small onions, minced

3cm (1 in) piece of fresh ginger, peeled

8 curry leaves

2 tbsp butter or ghee

1 tsp ground turmeric

Method:

Remove the flesh from the coconut, grate finely and set aside.

Mince 2 of the onions and the garlic and place in a pan with the French beans and 250ml (1 cup) water. Bring to a boil, reduce to a simmer and cook, stirring frequently, until the mixture is almost dry.

Hat the oil in a pan, add the remaining onions and fry for about 5 minutes, or until browned then add the ginger, turmeric, chillies and curry leaves. Fry for a couple of minutes then add the bean mixture and stir-fry for 3 minutes before stirring in the grated coconut. Allow to heat through for about 3 minutes then turn into a dish and serve with either plain rice or khichiri.

Mixed Vegetable Curry

Mixed Vegetable Curry is a traditional Anglo-Indian recipe (from the 1900s) for a classic vegetarian curry of mixed vegetables cooked in a lightly-spiced tomato base.

Ingredients:

4 small aubergines (eggplants)

4 potatoes

225g (1/2 lb) carrots

2 large onions, finely chopped

2 large onions, halved

225g (1/2 lb) French beans

2 tsp coriander seeds

seeds from 3 cardamom pods

finely-grated flesh of 1 coconut

1 tbsp ghee or butter

1 dessertspoon cooking oil

4 garlic cloves

1/2 bunch coriander, finely chopped

500g (1 lb) tomatoes, chopped

6 red chillies

1 tsp ground cumin seeds

3cm (1 in) piece of fresh turmeric, grated

3cm (1 in) length of cinnamon stick

1 tsp asafoetida

Method:

Halve he aubergines, peel the potatoes and scrape the carrots. Place in a large bowl, cover with plenty of water and set aside to soak for 1 hour.

Pound the turmeric and ginger to a paste in a mortar, add the cinnamon and pound until smooth. Now add the coriander seeds, cardamom seeds, cumin, garlic and chillies and pound until smooth. Heat the ghee (or butter) in a pan, add the spice paste and chopped onions and fry or about 6 minutes, or until the onions are golden brown. Stir in the coconut, fry for 1 minute then take off the heat and set aside.

Heat the cooking oil in a deep pan, and when hot add the asafoetida. Cook for 30 seconds then add the coconut and spice mix and the coriander leaves. Dilute with 300ml (1 1/4 cups) water and bring to a boil. Cube the aubergines, potatoes and carrots then add to the pan along with the French beans and halved onions. Add the tomatoes, bring back to a boil, cover with a tight-fitting lid and cook for about 15 minutes, or until the vegetables are tender and the sauce has reduced down and is very thick.

Serve hot with plain rice and an acidic pickle.

Fruit Curry

Fruit Curry is a traditional Anglo-Indian recipe (from the 1900s) for a classic vegetarian curry of mixed fruit cooked in a lightly-spiced tomato base.

Ingredients:

2 large onions, finely sliced

1 small papaya (pawpaw), halved, peeled and cubed

1 thick slice of pineapple, cubed

1 dessertspoon grated coconut

1 tbsp coconut cream

1 dessertspoon curry powder

1 cooking apple, peeled, cored and cubed

1 dessertspoon butter

1 tsp whole milk

1/2 tsp fresh ginger, grated

1 tsp currants

2 plantains (or green bananas), peeled and cubed

1/2 lime

1 tsp sultanas

1/2 tsp chilli powder

salt, to taste

Method:

Melt the butter in a frying pan, add the onions and fry until golden brown (about 6 minutes). Scatter over the curry powder and add the milk. Cook the mixture briskly for 5 minutes.

Combine the papaya, pineapple apple and plantains in a bowl. Squeeze over the lime juice and toss to combine (this will prevent the fruit from browning). Mix with the onions and spice mix and cook for 10 minutes then take off the heat.

Turn the ingredients from a frying pan into a deep saucepan and mix in the coconut cream, grated coconut, ginger, currants, sultanas, chilli powder and salt. Bring to a simmer, cover with a tight-fitting lid and simmer gently for 60 minutes.

Serve hot, accompanied by plain boiled rice.

Papeeta Kari (Papaya Curry)

Papeeta Kari (Papaya Curry) is a traditional Indian recipe (from Bengal) for a classic vegetarian curry of papaya (pawpaw) cooked in a lightly-curried gravy base.

Ingredients:

150g (1/3 lb) papaya, finely diced

3 tbsp freshly-grated coconut

3cm (1 in) peice of fresh turmeric

3 green chillies

1/2 tsp ground cumin seeds

4 small onions, sliced

6 curry leaves

1 tbsp butter or cooking oil

Method:

Combine the papaya pieces and three of the curry leaves in a pan. Bring to a boil and immediately take off the heat then set aside.

In a mortar, pound together the turmeric, chillies and cumin seeds until you have a smooth paste (add a little water, if needed). Mix in the grated coconut then scrape into a pan. Add 300ml (1 1/4 cups) water, bring to a simmer and cook until you have a thick gravy. Add the butter, onions and the remaining curry leaves then bring to a boil. Add the papaya mix and cook for 1 minute, or until heated through.

Turn into a bowl and serve with plain rice.

Tamatar Kari (Tomato Curry).

Tamatar Kari (Tomato Curry)Tamatar Kari (Tomato Curry) is a traditional Sri Lankan recipe for a classic vegetarian curry of tomatoes cooked in a spiced coconut milk base that, optionally, can be flavoured with a little dried fish.

Ingredients:

3 large tomatoes (these need to be very large), cut into thick slices

1 tsp chilli powder

2 tsp fenugreek seeds

1 dessertspoon onion, finely sliced

1 dessertspoon ghee, or butter

2 garlic cloves

1 sprig curry leaves

1 dessertspoon smoked and dried fish, flesh flaked free from the bones (optional)

250ml (1 cup) coconut milk

3cm (1 in) length of cinnamon stick

salt, to taste

Method:

Sprinkle salt and chilli powder over the tomato slices and arrange in a shallow, non-reactive dish.

In the meantime, heat the ghee or butter in a small saucepan. Add the fenugreek seeds and fry for five minutes then add the garlic and fry for another 5 minutes. At this point, add the onion, cinnamon and curry leaves and fry for about 6 minutes, or until the onions are browned.

Carefully slide in the tomato slices and cook for 15 minutes, stirring gently. Add the coconut milk and the dried fish. Typically this is served as an accompaniment to another dish and served with rice and flatbreads.

Aloo Kari (Curried Potatoes)

Aloo Kari (Curried Potatoes) is a traditional Indian recipe (from Bengal) for a classic vegetarian dish of boiled potato pieces dipped in a curried egg batter that are shallow-fried until golden before serving.

Ingredients: