The Big Book of Curry Recipes (28 page)

Heat the oil in a wok, add the mustard seeds and fry until they begin to splutter then add the mung beans and the asafoetida. Continue frying until the mug beans begin to brown then add the curry leaves. Now stir in the onions and fry for about 3 minutes, or until just soft.

Stir the tamarind paste into 250ml (1 cup) of water and add this to the wok along with the grated coconut. Bring to a simmer, cover and cook for 15 minutes (by this time the raw smell of the tamarind should have gone) then stir in the tomatoes, cooked mooli, sambar powder, ground coriander and salt. Return to a simmer and continue cooking, covered, for a further 10 minutes.

Now add the pigeon pea purée to the sambar and cook for another 5 minutes. Stir in the coriander leaves and serve.

Chole (Chickpea Curry)

Chole (Chickpea Curry) is a traditional Indian recipe for a classic vegetarian curry of chickpeas in a spiced curry sauce base.

Ingredients:

150g (1/3 lb) dried chickpeas

1.5l (6 cups) water

1 Malabathrum (Indian Bay Leaves) (or substitute cassia bark)

seeds from 4 cardamom pods

6 whole cloves

5 black peppercorns

5cm (2 in) length of cinnamon stick, broken into pieces

1 tbsp cumin seeds

4 tbsp ghee (or oil)

1 tbsp fresh ginger, grated

1 tsp hot green chillies, minced

1/2 tsp cayenne pepper

1/2 tsp hing (asafoetida powder)

3/4 tsp ground turmeric

2 tsp sweet paprika

1 tbsp ground coriander seeds

1 tbsp fresh lemon juice

2 tsp salt

3 tbsp fresh coriander leaves, chopped

Method:

Pick over, wash and drain the chickpeas. Place in a bowl, cover with plenty of water and set aside to soak over night.

When ready to cook, drain the chickpeas and place in a large pan with the 1.5l water and the bayleaf. Bring to a boil then reduce the heat to a simmer. Continue cooking for about 60 minutes, or until the chickpeas are soft and tender (but still whole).

Take off the heat and drain the chickpeas (reserve the cooking liquid) and discard the bayleaf. Place about 50g (2 oz) of the cooked chickpeas in a blender with a little of the cooking liquid and process to a smooth paste. Scrape into a bowl and set aside.

Combine the cardamom seeds, cloves, black peppercorns, cinnamon and cumin seeds in a coffee grinder or mortar and render to a fine powder.

Heat the ghee (or oil) in a wok or large saucepan over moderately high heat. When hot add the ginger and green chillies and fry for 1 minutes. Take the pan off the heat then stir in the cayenne pepper, asafoetida, turmeric, paprika and ground coriander. Stir in the ground spice mixture along with the chickpeas, lemon juice and the chickpea purée.

Place back on the heat then stir in enough of the reserved chickpea liquid to make a gravy. Bring to  a simmer and cook for about 7 minutes. Take off the heat and turn into a serving bowl. Garnish with the chopped coriander leaves and serve immediately.

Typically this is served with pooris, chapatis or with boiled rice.

Palak Panir (Creamed Spinach with Fresh Curd Cheese)

Palak Panir (Creamed Spinach with Fresh Curd Cheese) is a traditional Indian recipe for a classic vegetarian dish of spinach greens and fresh paneer cheese in a spiced gravy base finished with cream.

Ingredients:

1 tsp fresh ginger, finely chopped

1 hot green chilli, minced

1 tsp ground coriander seeds

1/2 tsp sweet paprika

1/2 tsp ground cumin seeds

1/2 tsp ground turmeric

1 tbsp ghee (or oil)

2 large bunches of spinach, washed, trimmed and finely chopped

4 tbsp single cream

home-made
paneer
cheese (made from 2l milk), cut into 1.5cm cubes

1/2 tsp
garam masala

1 tsp salt

Method:

Combine the ginger and chilli in a food processor with 3 tbsp water. Process to a paste then add the ground coriander seeds, paprika, cumin and turmeric. Blend to a smooth paste then turn this mixture into a bowl.

Heat the ghee in a heavy, flame-proof casserole then add the spice paste and fry, stirring constantly, for about 90 seconds, or until very fragrant. Add the spinach then carefully fold into the spice mixture.

Continue cooking over medium heat for about 5 minutes, or until the spinach has begun to wilt. Fold in the cream at this point then add the cubed paneer along with the garam masala and the salt. Continue cooking for 5 minutes more, or until thoroughly heated through.

Serve immediately.

Potato Bhurta

Potato Bhurta is a traditional Indian recipe for a classic fried dish of potatoes and onions with curry spices in a lemon juice base.

Ingredients:

500g (1 lb) potatoes, scrubbed clean

120g (1/2 lb) butter

2 large onions, finely chopped

60g (2 oz) coriander leaves, chopped

1 green chilli

4 cloves

seeds from 4 cardamom pods, crushed in a mortar

1/2 tsp chilli powder

juice of 1 lemon

1/2 tsp salt

Method:

Bring a pan of water to a boil, add the potatoes and cook for about 30 minutes, or until tender. Drain the potatoes, allow to cool until they can be handled then peel and mash in a bowl. Stir in half the onions, chilli, coriander leaves, cardamom seeds, cloves, chilli powder and salt to the potatoes and mix well to combine.

Melt the butter in a pan, add the remaining onions and fry for about 5 minutes, or until golden brown. Now add the potato mixture and fry, stirring frequently, for about 12 minutes over low heat. Turn into a serving dish, sprinkle over the lemon juice and serve with plain boiled rice and dhal.

Brinjal Bhurta

Brinjal Bhurta is a traditional Indian recipe for a classic fried dish of aubergines (eggplants) and onions with curry spices in a yoghurt base thickened with coconut.

Ingredients:

2 large aubergines

1 onion, finely chopped

1 green chilli, finely diced

1/2 tsp sea salt

1 tbsp desiccated coconut

150ml (5 oz) natural yoghurt

olive oil

Method:

Brush the olive oil all over the aubergines then sit on a baking tray. Transfer to an oven pre-heated to 180ºC (360ºF) and bake for about 40 minutes, or until soft. Place in a bowl and cover with clingfilm. Allow to cool until they can be handled then remove the skins.

Chop the flesh and mash thoroughly then mix in the onion, chilli, salt, desiccated coconut and yoghurt. Mix thoroughly to combine and turn into a serving bowl.

Serve cold as an accompaniment with plain boiled rice and dhal.

Makhni Curry Sauce

Makhni Curry Sauce is a traditional Indian recipe (from the Punjab region) for a classic curry sauce made from a ghee, yoghurt, tomato purée and cream base flavoured with spices and garlic.

This is a classic curry sauce (gravy) from the Punjab region of North India. Depending on usage, you will either need to very finely chop the onions, or finely mince them (mince the onions for a smooth, silky texture).

Ingredients:

60ml (2 oz) ghee

250g (9 oz) onions (either finely chopped or minced, depending on usage)

1/2 tsp salt

1 tbsp garlic, minced

1 tbsp fresh ginger, grated

2 hot red chillies, chopped

1/4 tsp ground turmeric

1/4 tsp cayenne pepper

1 tsp ground cumin seeds

1 tsp ground coriander seeds

1/4 tsp ground fenugreek seeds

1/4 tsp freshly-grated nutmeg

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1 Malabathrum (Indian Bay Leaves) (or substitute cassia bark)

60ml (2 oz) natural yoghurt

250ml (1 cup) tomato purée

1/4 tsp paprika

50g (2 oz) butter

250ml (1 cup) Malai (clotted cream)

250ml (1 cup) water

Method:

Heat the ghee in a heavy-based pan. Add the onions and fry for about 8 minutes, or until just beginning to colour. Add the ginger, garlic, and chilli then fry for 2 minutes more. At this point stir in the turmeric, cayenne pepper, cumin, coriander and fenugreek. Stir-fry for 1 minute, or until aromatic (if needed, add 1 tbsp water).

Now stir in the nutmeg, cinnamon, cloves and bayleaf. Stir to mix and cook for 1 minute before stirring in the yoghurt, 1 tablespoon at a time. When all the yoghurt has been incorporated add the tomato purée and stir into the other ingredients. Continue frying, stirring constantly, until the mixture begins to split and the oil comes out of the tomato purée (about 10 minutes).

At this point stir in the paprika, butter and clotted cream. Bring to a simmer and cook for about 10 minutes. Stir in enough of the water to give you the desired consistency, bring back to a simmer and cook until all the ingredients are heated through.

Solachi Kadhi (Kokam Sauce)

Kokam Kadhi (Kokam Sauce) is a traditional Indian recipe for a cold curry sauce made with coconut milk and flavoured with kokam fruit.

This is a traditional kokum curry that’s generally served cold as an accompaniment to rice and fried fish.

Ingredients:

1 coconut, grated (or 800ml [3 1/3 cups] coconut milk)

4–5 whole, dried, kokam (mangosteen)

2 green chillies

4–5 garlic cloves

handful of coriander leaves

salt to taste

Method:

Begin by soaking the kokam fruit in a cup of water for half an hour. Every now and then squeeze the fruit. By the end of this time the water should become a deep pink in colour and should taste quite acid. Take the kokam from the water and reserve two of the fruit. Grind the fresh coconut to a paste, along with the garlic, one chilli and two of the kokam fruit (add a little water if the mixture is too thick). When the paste is smooth add 500ml (2 cups) water and mix thoroughly. Squeeze as much coconut milk from the resulting mixture as possible. Then add a further 300ml (1 1/4 cups) water, mix and squeeze the coconut milk out again.

Add the coconut milk to the kokam water in a pan and heat to thicken. Add the finely-chopped chilli and salt to taste. Making sure that the liquid does not boil heat gently for about five minutes then transfer to a bowl and allow to cool. Once cold sprinkle the coriander leaves over the top and refrigerate. Serve cold with rice and fried fish.

Curry Accompaniments
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Maharashtrian Masala Bhat (Spicy Maharashtrian Rice)

Maharashtrian Masala Bhat (Spicy Maharashtrian Rice) is a traditional Indian recipe for a classic spiced dish of rice and peas.

Ingredients:

For the Rice

300g (2/3 lb) basmati rice, washed in several changes of water

75ml (3/8 cup) vegetable oil

3/4 tsp Black mustard seeds

5 green chillies, slit

1 tsp turmeric powder

10 gherkins, quartered

160g (5 1/2 oz) shelled green peas

10 lightly-toasted cashew nuts

2 tbsp raisins, sliced

1 tbsp grated coconut

For the Spice Mix

1 tsp coriander seeds

1 x 3cm [1 in] length cinnamon stick

1/2 tsp cumin seeds

1/2 tsp black cumin seeds

1 tsp sesame seeds

1 tsp
Garam Masala

1 1/2 tsp chilli powder

1 1/2 tsp lemon juice

salt to taste

Method:

Start by dry toasting the whole spices. Cook until browned and aromatic. Transfer to a coffee grinder and grind to a fine powder. Mix with the other spices to form your spice blend.

Soak the rice in water for ten minutes then drain. Add the oil to a large pan and heat. Place the mustard seeds in this and when they begin to splutter add the green chillies and turmeric. Stir to mix into the oil then add the gherkins and green peas. Lower the heat and cook for two minutes then add the drained rice and stir to coat each grain with oil. Fry until there is no more water in the mix.

Add the spice blend and stir to mix well with the rice. Add 700ml (3 cups) water the lemon juice and some salt. Bring the mixture to a boil then reduce the heat and cook, covered, until the water has all been absorbed and the rice is done (about 20 minutes). Transfer the rice to a serving dish, garnish with the cashew nuts, raisins and coconut. Serve immediately.

Liquorice Rice

Liquorice Rice is a modern Indian Fusion recipe for a dish of rice that’s flavoured with the spice, liquorice and makes an unusual accompaniment to rich meat dishes.

A simple but rather unusual recipe for liquorice flavoured rice. This goes well with meaty fish and aromatic curries.

Ingredients:

150g (1/3 lb) basmati rice

1 liquorice root

chopped coriander (cilantro) leaves, to garnish

Method:

Wash the rice through several changes of water then add to a pan along with the liquorice. Add just enough water to cover the rice and bring to the boil. Reduce to a simmer, cover, and cook for about 20 minutes until the rice is tender (add more water if needed). Fluff the rice with a fork, transfer to a serving dish or plate, garnish with the coriander and serve.