The Big Book of Curry Recipes (30 page)

This dish is based on a Marathi original, is very easy to make (and very tasty!).

Ingredients:

8–10 small potatoes

4–5 pieces of kokam (mangosteen)

1 tbsp whole coriander seeds

5 garlic cloves, crushed

1/2 tbsp red chilli powder

1/3 tbsp cumin seeds

2–3 tbsp oil

salt to taste

Method:

Begin by dry-frying the coriander and cumin in a pan. When the spices begin to colour and release their aroma transfer to a pestle and mortar or a coffee grinder along with the kokam and render to a fine powder. Mix with the other spices and the garlic in a bowl.

Meanwhile quarter the potatoes and place in boiling, salted, water. Cook until just soft and take out of the water. Drain and set aside. Heat the oil in a frying pan and add the spice blend. Fry for about a minute then add the potatoes. Fry for another five minutes (until the potatoes colour) then serve immediately.

Spicy Okra

Spicy Okra is a traditional Indian recipe for a classic dish of okra cooked in coconut milk and garnished with spices and chillies cooked in oil.

Ingredients:

2 Bird’s eye Chillies

1 tsp black cumin seeds

1 tsp Black mustard seeds

300ml (1 1/4 cups) coconut milk

1 garlic clove, crushed

juice of 1 lemon

300g (2/3 lb) Okra, ‘topped and tailed’

2 tbsp Vegetable Oil

Method:

Gently heat coconut milk together with the okra in medium saucepan and cook until the okra is tender (about 7–8 minutes).

Meanwhile, heat the oil in small frying pan and brown the chillies, garlic and spices until the seeds crackle. Pour over the okra and add lemon juice.

This dish can be served either hot or cold.

Sattu

Sattu is a traditional Indian recipe for a classic porridge-like accompaniment of lentil flour cooked with onion, mint, herbs, spices and chillies.

Sattoo (Sattu in the original Hindi) is an Indian porridge made from a mix of coarse flours (typically red lentil flour and chickpea amongst others) and originates in the Bihar province of India. Typically it’s made cold and is said to have a cooling effect in hot summers. Recipes for this are very variable and can be made into both sweet and savoury versions (as here).

Ingredients:

6 heaped tbsp sattu flour (ground dry-roasted red lentils)

6 tbsp finely-chopped red onion

5 tbsp finely-chopped mint

5 tbsp finely-chopped coriander leaves

1/4 tsp roasted cumin seeds, coarsely ground

2 green chillies, finely minced

salt to taste

enough water to form a dough

Method:

Add all the dry ingredients to a bowl and mix thoroughly. Add a little water to bind the mixture together. The finished sattu should resemble a pliable (not hard) pie dough (pastry). Chill for about 20 minutes in the fridge and serve with and Indian meal. It can also be served as part of a traditional Indian breakfast.

Dal Makhani

Dal Makhani is a traditional Pakistani recipe for a classic vegetarian stew of beans, tomatoes and chillies.

Ingredients:

200g (7 oz) urad dal (black dal)

300g (2/3 lb) red beans (eg adzuki beans)

250g (9 oz) onions, chopped

50g (2 oz) ginger, grated

100g (4 oz) tomatoes, chopped

50g (2 oz) green chillies, finely chopped

100g (1/2 cup) butter/ghee

5 garlic cloves

Method:

Combine the dal and red kidney beans in a bowl then cover with water and set aside to soak over night. The following day, drain the beans then place in a pan with lightly-salted water, bring to a boil then reduce to a simmer and cook until the dal is tender (about 90 minutes). Drain when done and set aside.

Melt the ghee in a pot and when hot add the onions, ginger and chillies. Stir fry for a few minutes then add the tomatoes. Continue frying until the onions begin to brown then add the boiled dal and red beans. Bring the mixture to a simmer and cook for about 6 minutes, or until heated through.

Serve hot with
naan breads
.

Kale Mellun  (Shredded Kale with Coconut)

Kale Mellun (Shredded Kale with Coconut) is a traditional Sri Lankan recipe for a classic accompaniment of shredded kale that’s steamed and finished with onion, shredded coconut and powdered saffron.

Ingredients:

1kg kale leaves, washed and finely shredded

1 onion, sliced

2 tbsp grated coconut flesh (fresh or desiccated)

1 pinch of powdered saffron

1/2 tsp salt (or to taste)

Method:

Place the shredded kale in a saucepan and sprinkle over 1 tbsp water before adding the onions and salt. Cook over a low heat until the leaves have noticeably wilted then add the coconut and powdered saffron.

Mix well to combine and serve as an accompaniment.

Palak Tambli (Spinach Tambli)

Palak Tambli (Spinach Tambli) is a traditional Indian recipe for a classic dish of spinach leaves in a buttermilk base flavoured with chillies and spices that’s served with rice.

Ingredients:

100g (3 1/2 oz) spinach leaves

2 tbsp coriander leaves

250ml (1 cup) buttermilk

2 tsp cumin seeds (jeera)

pinch of asafoetida (hing)

1/2 tsp freshly-ground black pepper

4 green chillies

2 tsp vegetable oil

salt, to taste

Method:

Bring a pan of water to a boil, add the spinach leaves and blanch for 2 minutes. Drain the spinach then set aside in a colander to cool.

Turn the cooled spinach into a food processor then add the chillies, coriander leaves and black pepper. Process to a smooth purée then turn into a bowl.

Stir in the butter milk and just enough water to form a thick mixture.

In the meantime, heat the vegetable oil in a wok or kadhai. Add the asafoetida and cumin seeds and stir-fry for about 10 seconds, or until aromatic. Turn this mixture into the spinach and yoghurt mix.

Season to taste with salt and mix thoroughly to combine. Serve immediately, accompanied by steamed rice.

Doddapatre Tambli (Cuban Oregano Tambli)

Doddapatre Tambli (Cuban Oregano Tambli) is a traditional Indian recipe for a classic dish of Cuban oregano leaves and coriander in a buttermilk base flavoured with chillies and spices that’s served with rice.

Ingredients:

25 to 30 doddapatre (Cuban oregano) leaves

2 tbsp coriander leaves

250ml (1 cup) buttermilk

2 tsp cumin seeds (jeera)

pinch of asafoetida (hing)

1/2 tsp freshly-ground black pepper

4 green chillies

2 tsp vegetable oil

salt, to taste

Method:

Bring a pan of water to a boil, add the Cuban oregano leaves and blanch for 2 minutes. Drain the Cuban oregano then set aside in a colander to cool.

Turn the cooled Cuban oregano into a food processor then add the chillies, coriander leaves and black pepper. Process to a smooth puree then turn into a bowl.

Stir in the butter milk and just enough water to form a thick mixture.

In the meantime, heat the vegetable oil in a wok or kadhai. Add the asafoetida and cumin seeds and stir-fry for about 10 seconds, or until aromatic. Turn this mixture into the Cuban oregano and yoghurt mix.

Season to taste with salt and mix thoroughly to combine. Serve immediately, accompanied by steamed rice.

Bombay Potatoes

Bombay Potatoes is a traditional Indian recipe for a classic accompaniment or snack of boiled potatoes finished by frying in groundnut oil flavoured with mustard seeds, hot chilli powder and turmeric that are served garnished with coriander leaves.

This is one of my brother’s favourites, which he loved even as a child. If you think potatoes can be boring, after trying this you will never think of the humble spud the same way again.

Ingredients:

4 tbsp groundnut oil

1/4 tsp mustard seeds

2 pinches of hot chilli powder

1/4 tsp ground turmeric

350g (12 oz) potatoes, boiled until tender, drained, peeled and quartered

salt to taste

finely-chopped coriander leaves, to garnish

Method:

Heat the oil in a pan over medium heat. Add a few mustard seeds and if they sizzle and pop, then the oil is hot enough. Add the remaining mustard seeds and allow them to pop. Now add the chilli and turmeric powders. Stir to combine and season to taste.

Fry the spice mixture for about 1 minute, or until aromatic. Now add the potatoes and fry for about 4 minutes, turning the potatoes frequently so that they are coated in the spices and their edges are crispy. Reduce the heat, cover the pan and cook the potatoes for about 5 minutes more, or until thoroughly heated through. Serve immediately.

This dish can be served as is, accompanied by flatbreads and a yoghurt and mint dip. It also makes a spectacular accompaniment to pheasant curry. I also like these with my Christmas turkey.

Plain Boiled Rice: Oven Method

This is a classic Asian method for cooking rice by boiling in plenty of water, before finishing by drying the rice in an oven.

Method.

Ingredients:

300g (2/3 lb) rice

1 tsp salt

Method:

Place the rice in a large bowl and wash in several changes of water (until the water over the rice is clear and no-longer cloudy). Drain in a colander and set aside.

Three-quarters fill a large cooking pot with water and bring to a boil. Add a teaspoon of salt then sprinkle over the rice. Bring to a brisk boil and cook for between 10 and 12 minutes. At this point, take out a few grains of the rice and test them between your finger and thumb (the grains should be soft but still firm). If needed, cook for a few minutes longer.

At this point take the pan off the heat and pour in cold water to stop any further cooking and to help separate the grains. Turn into a sieve or colander and allow to drain. Lightly-butter the base of a warmed baking dish then pour in the rice. Fluff the rice with a fork then transfer to a warm oven (ie an oven that’s been pre-heated and then turned off). Allow the rice grains to dry and warm for about 8 minutes then bring directly from the oven and to the table.

Basic Microwave Steamed Rice

Basic Microwave Steamed Rice is a modern fusion recipe for a classic accompaniment of rice that’s cooked with water in the microwave so that the rice steams until tender.

Ingredients:

250g (2 cups) long-grain white rice (basmati rice is good)

600ml (2 1/2 cups) boiling water

Method:

Wash the rice thoroughly and drain then pour into a 3l glass or ceramic microwave-safe dish. Pour in the boiling water and stir to combine then cover with a vented microwave-safe lid (or use clingfilm [plastic wrap] with a hole poked in the centre).

Place in your microwave and cook on high power for 5 minutes, or until the liquid is boiling. Reduce the power to 30% and cook for 14 minutes.

Remove the dish from the oven and set aside to stand for 5 minutes (keep the lid on).

Fluff the rice lightly with a fork then serve.

Perfect Steamed Rice

This is a classic Asian method for cooking rice by steaming in water in a process known as the Absorption Method.

Ingredients:

120g (1 cup) long-grained rice (eg Basmati, Patna)

360ml (1 1/2 cups) water

Method:

Place the rice in a deep bowl then fill the bowl with cold water. Stir the rice with your fingers so the water becomes murky with the excess starch. Let the water run off then repeat the process until the water is essentially clear (about 5 repeats of this process).

Fill the bowl with water again and leave the rice to soak for 30 minutes (this lets the grains absorb water, which results in fluffier rice). Carefully drain off the soaking water. Turn the rice into a cast iron casserole (Dutch oven) and add the 360ml water.

Place over medium-high heat and bring to a boil. Cover with a sheet of kitchen foil and then the lid and allow the rice to steam for between 15 and 20 minutes, or until the grains are tender. Do not look at the rice during this time, or you will loose too much liquid.

At the end of the cooking time, take the rice off the heat and set aside to steam for a further 20 minutes (again do not open the lid). At the end of this resting period (this ensures even cooking), take off the lid and fluff the rice. Serve immediately.

Khichidi

This is the vegetarian Indian rice dish that gave rise to the Anglo-Indian fish and rice breakfast of kedgeree.

Ingredients:

500g (1 lb) rice

225g (1/2 lb) lentils

1/2 tsp cumin seeds

60g (2 oz) ghee or butter

1 tsp salt (or to taste)

Method:

Wash the rice and lentils thoroughly (until the water is no longer cloudy). Turn into a large pan and pour over 2l (8 cups) of water then add the salt.

Bring to a boil and cook for about 12 to 15 minutes, or until the lentils are tender and the mixture is almost dry. Turn into a warmed serving dish.

Melt the ghee or butter in a pan, add the cumin seeds and fry until the seeds begin to splutter. Take off the heat, pour over the rice and lentil mixture then serve immediately.

Mutter Pilau (Rice and Peas)

This is the vegetarian Indian accompaniment of rice and peas, versions of which are found throughout the world. This version is lightly spiced.

Ingredients:

225g (1/2 lb) rice

500g (1 lb) fresh or frozen garden peas

120g (1/4 lb) ghee or butter

2 onions, thinly sliced lengthways

4 whole cloves

1 tsp salt

4 whole black peppercorns

4 whole cardamoms

4 cinnamon sticks (each one about 3cm long)

Method:

Melt the butter in a pan, add the onions and fry for about 5 minutes, or until golden brown. Add the salt and spices and continue to fry for about 2 minutes more.

Wash the rice thoroughly then stir into the onions, ensuring that each grain is coated in the fat. Now add the peas and fry the mixture for 10 minutes, stirring frequently. Pour in 1.2l (5 cups) boiling water and bring to a simmer.