The Big Book of Curry Recipes (29 page)

Tomato Rice

Tomato Rice is a traditional Indian recipe for a classic curried rice stew flavoured with chillies.

Ingredients:

2 medium tomatoes chopped

2–3 tbsp methi (fenugreek) leaves, chopped

240g (2 cups) of rice, uncooked

2 tbsp ghee (clarified butter)

1 onion sliced finely

2 bay leaves, crushed

2 tsp red chilli powder

1/2 tsp turmeric

2 tsp powdered coriander seed

1 tsp ground cumin

Blend to a smooth paste:

1 small onion

2–3 garlic cloves

2.5cm (1 in) piece ginger

2 cloves

1 stick cinnamon

1 cardamom pod

4 green chillies

Method:

Heat oil in a pan and add the bay leaves. When they begin to turn colour add the sliced onions and fry until they become translucent. Now add the onion paste and fry until the mixture browns and loses all of its water (about 20 minutes). Add the chopped tomato and methi leaves and fry for a further 3 minutes. Add the spices and keep frying for a minute. Add the rice and fry for a further 3 minutes then season with salt.

Add 850ml (3 2/5 cups) water, bring to a boil then reduce to a very gentle simmer. Cover and cook for about 30 minutes, until the rice is done (check the liquid level every now and then and top-up with a little water if needed). If the mixture is too wet after 30 minutes, cook, uncovered for a further 20 minutes.

Saffron Rice

Saffron Rice is a traditional Indian recipe for a classic dish of rice flavoured with saffron that’s typically served on special occasions.

Ingredients:

175g (7 oz) basmati rice

Crushed Black Peppercorns, to taste

25g (1 oz) Butter

2 Garlic Cloves, finely chopped

1 Small Onion, finely chopped

8 saffron thread, (or to taste)

Sea Salt, to taste

450ml (1 4/5 cups) Vegetable Stock

Method:

Melt butter in medium saucepan, add the onion and garlic, cover and cook gently for about 10 minutes (until soft and translucent). Add the rice and stir for 1–2 minutes.

Meanwhile, heat the vegetable stock in a pan and add the saffron and seasoning. Add the hot stock to the rice mixture, bring to a boil then reduce to a simmer and cook, covered, for 15 minutes.

Remove from heat, adjust the seasoning and leave to stand for 5 minutes before serving as an accompaniment to a stew, African ‘soup’ or a curry.

Pilau Rice

Pilau Rice is a traditional Indian recipe for a classic dish of rice cooked with spices and garnished with fried onion.

Ingredients:

500g (1 lib) basmati rice

4–5 whole cloves

1 small Cinnamon Stick

1–2 bayleaves

1 tsp cumin seeds

1/2 tsp salt, or to taste

60g (2 oz) Ghee

4–5 pods Green Cardamoms

~1l (4 cups) water

1 medium onion, sliced

Method:

1
Method — Traditional (rice fried)

Melt the ghee in a pan, add cumin, cloves, bayleaf, cinnamon and green cardamom. When the spices crackle add the sliced onion and sauté until the onion is a little coloured. Add the washed and drained rice and fry for two minutes taking care that the rice does not break. Now add the water and salt and cook with a tight lid on top for 20–25 minutes on low heat, undisturbed.

2
Method — Easy (rice boiled)

Fry all the spices in a pot with a little butter and when they crackle add 1l (4l) of hot water. When the water comes to the boil add the washed rice and continue cooking on high heat.

Check when the rice is almost done and then drain through a colander. Once the rice has drained sprinkle fried sliced onion on top and garnish with coriander, etc.

If you want the rice to be a yellow colour then add 1 tsp of turmeric to the water when cooking.

Jewelled Rice

Jewelled Rice is a modern Fusion recipe for a dish of aromatic rice with vegetables that’s jewelled with pomegranate seeds and makes an excellent accompaniment to fowl. This is excellent if you’re stuck without butter but must be made and cooked immediately.

This is a very flavoursome rice infused with the tastes of the Middle East.

Ingredients:

150g (1/3 lb) basmati rice, pre-soaked in warm, salted, water for about 3 hours

100g (3 1/2 oz) butter

1/2 tsp ground allspice

6 green cardamom pods, cracked in a pestle and mortar

1/2 tsp freshly-ground black pepper

1/2 large red onion, chopped

50g (2 oz) pine nuts

1 small aubergine (eggplant), diced and salted with sea salt

1 courgette (zucchini), seeded then diced and salted with sea salt

1 large carrot, julienned (cut into matchsticks)

1/2 head of cauliflower, cut into small florets

1 handful of dried currants, soaked in warm water for 2 hours and squeezed dry

enough water, chicken or duck stock to cover the rice and vegetables by 0.5cm

1/6 tsp saffron threads, infused in 1 tsp boiling water for 10 minutes

50g (2 oz) shelled pistachios (unsalted)

2 tbsp flat-leaf parsley, chopped

seeds of 1 pomegranate

Method:

Add the butter to a pan and melt over low heat before adding-in the spices. Fry gently until they begin to release their aromas (about 3 minutes) then add the onion and pine nuts. Stir to coat in the spiced butter then cook for about 6 minutes, or until lightly coloured. Drain the aubergine (do not wash) and add to the pan. Cook until almost soft (about 8 minutes) then add the courgette, carrot, cauliflower and currents.

Stir to combine the ingredients then drain the rice and add to the pan along with the pistachios. Add enough stock at this point to cover the ingredients in the pan by 0.5cm (1/4 in) and season with a little salt.

Cut a circle of greaseproof paper and set on top of the liquid then cover the pot with a tight-fitting lid and bring to a boil. Cook on medium heat for 5 minutes then reduce to a low simmer and cook for a further 5 minutes.

Turn off the heat then remove the lid and the paper. Drizzle the saffron water as evenly as you can over the surface. Fluff-up the rice before serving, sprinkle the pomegranate seeds on top and serve.

Spiced Basmati Rice

Spiced Basmati Rice is a traditional Indian recipe for a classic dish of basmati rice cooked with onion and carrots and which is flavoured with spices and served as an accompaniment.

Ingredients:

150g (1/3 lb) basmati rice

1 small onion, finely chopped

3 carrots, diced

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

1 cinnamon stick, crumbled

2 cloves

4 black peppercorns

1/4 tsp whole cumin seeds

1 tbsp vegetable oil

2 tbsp butter

1 tbsp salt

Method:

Wash the rice in a bowl of cool water, squeezing gently between to remove as much starch as possible. Use several changes of water. Drain the rice then place in a bowl along with 500ml (2 cups) water and set aside to soak for 20 minutes more.

Strain the rice and collect the soaking water in a saucepan then set the rice aside to dry. As soon as the rice is dry heat the soaking water over a low flame. Heat the oil in a medium heat-proof casserole over medium-high heat then add the spices and fry until fragrant before stirring-in the butter and onions. Continue cooking for about 8 minutes, or until the onions are soft and a pale golden brown. Now add the carrots and cook for about 4 minutes more. Add the rice and continue cooking, stirring frequently, for 5 minutes.

Add the salt and heated soaking water and bring the mixture to a boil. Reduce to a simmer and continue cooking until the water is level with the top of the rice. Cover the casserole tightly (best if you lay a sheet of foil on top before securing the lid) then transfer to an oven pre-heated to 180ºC (360ºF) and cook for 20 minutes.

Allow to rest for 10 minutes before serving.

Bengali Pilau Rice

Bengali Pilau Rice is a traditional Indian recipe (from the Bengal region) for a classic method of cooking rice with sultanas, peanuts and aromatic spices to be served as an accompaniment.

Ingredients:

400g (1 lb, scant) basmati rice

3 tbsp sultanas

25 whole (unshelled) peanuts

4 Malabathrum (Indian Bay Leaf), (tej patta) (or substitute cassia bark)

4cm (1 1/2 in) length of ginger, grated

20 green cardamom seeds

6 small cinnamon sticks

1/8 tsp turmeric

1 tbsp sugar (or to taste)

1 1/2 tsp salt (or to taste)

1/2 tsp turmeric

120g (4 oz) unsalted butter

Method:

Shell the peanuts then soak in hot water for 30 minutes before removing the skins. Wash the rice at least twice in plenty of cold water then set aside to drain.

Heat a small non-stick pan and use to toast the cardamom seeds and cinnamon until aromatic. Transfer to a spice or coffee grinder and render to a fine paste.

Transfer the rice to a saucepan and add at least twice the depth of water. Start cooking over medium heat then stir 1/8 tsp turmeric into the water. Continue cooking for 20 minutes then take the pan off the heat and drain the rice.

Now melt the butter in a separate pan. Add the peanuts and cook until they begin to brown then add the sultanas and cook until they plump up (about 1 minute) before stirring-in the bayleaves and ginger. Continue cooking until the ginger begins to brown and becomes aromatic then add the ground spices. Fry the mixture, stirring often, for about 1 minute then take the pan off the heat and stir-in the part cooked rice.

Secure a lid on the pan and shake well to mix all the ingredients and to coat the grains in the butter. Season with salt and sugar and stir gently to combine. Serve hot.

Carrot Rice

Carrot Rice is a traditional Indian recipe (from South India) for a classic accompaniment of rice, carrot and peas in a lightly-spiced base.

Ingredients:

1 tsp mustard seeds

1 tbsp urad dhal

1 tbsp cashew nuts

1 onion, chopped

2 green chillies, chopped

salt, to taste

1/2 tsp ground turmeric

1/2 tsp red chilli powder

120g (4 oz) fresh carrot, grated

150g (1/3 lb) basmati rice, cooked

75g (3 oz) garden peas, boiled to cook

4 tsp lemon juice

4 tbsp coriander leaves, shredded, to garnish

oil for frying

Method:

Heat 1 tbsp of the oil in a shallow pan. When the oil is hot, add the mustard seeds. As soon as they begin to splutter, add the urad dhal and the cashew nuts. Fry, stirring constantly, until the cashew nuts are browned then stir in the onion and chillies. Continue frying until the onions are golden brown (about 6 minutes) then scatter over the turmeric and chilli powder. Season with salt to taste and fry for 1 minute then mix in the grated carrots.

Sprinkle over about 4 tbsp water, cover the pan with a tight-fitting lid and cook for about 5 minutes, or until the carrots are tender. Stir in the peas and the rice. Mix well then add the lemon juice. Allow all the ingredients to heat through then turn into a dish.

Garnish with the coriander leaves and serve.

Bombay Vegetables

Bombay Vegetables is a traditional Indian recipe for spiced boiled vegetables, traditionally served as an accompaniment to a main course.

Ingredients:

4 tsp fresh chopped mint

1 tsp honey

6 tbsp natural yoghurt

1 vegetable stock cube in 300ml boiling water

175g (6 oz) young parsnips (in 1cm thick slices)

175g (6 oz) young carrots (in 1cm thick slices)

175g (6 oz) aubergine [eggplant] (in 3cm cubes)

175g (6 oz) broccoli florets

1 small onion, thinly sliced

2 cloves garlic, crushed

1 tbsp vegetable oil

1 tsp paprika

1/2 tsp turmeric

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp chilli powder

1 tsp sugar

2 medium-sized green bananas

Method:

Whisk the mint and honey into the yoghurt to form an accompaniment. Meanwhile had a wok and add the oil. Add the onion and garlic and heat until soft. Add the spices and sugar then cook for a further minute and a half. At this stage add the vegetables and stir-fry for about a minute.

Pour in the stock, bring to the boil, then reduce the heat, cover and simmer for about five minutes. Peel the bananas, slice into 0.5cm (1/5 in) thick sections add to the vegetables and cook for a further minute.

Serve with naan bread or boiled rice, accompanied by the minted yoghurt.

Aloo Anardana

Aloo Anardana is a traditional Indian recipe for a classic dish of spiced and fried potatoes that, typically, is served and eaten as a snack.

This makes a very nice kind of fried potato that can be eaten as a snack or as an accompaniment to a main meal.

Ingredients:

750g (1 2/3 lb) ( boiling potatoes (King Edwards or Santé are good)

60ml ghee (clarified butter)

3–4 whole red chillies

1/4 tsp turmeric powder

1/2 tbsp ground coriander

3/4 tsp ground cumin

1/2 tsp chilli powder

100g (1 cup) anardana (dried pomegranate seeds, finely powdered)

1 tsp sea salt

Method:

Peel the potatoes and cut into 4cm (1 1/2 in) pieces. Boil the potatoes until tender, remove from the water and allow to cool completely.

Once the potatoes are cold heat the ghee in a wok then add the whole red chillies and fry until they begin to darken. Add the chopped potatoes to the oil and fry until they begin to run crispy. Add the powdered spices at this time and make sure that they cover all the potatoes. Finally add the pomegranate seeds, toss the potatoes to mix with the spice and fry for a further few minutes. Serve immediately.

Kokam Aloo (Kokam Potatoes)

Kokam Aloo (Kokam Potatoes) is a traditional Indian recipe for fried, spiced potatoes flavoured with the fruit, kokam.