The Big Book of Curry Recipes (65 page)

Nepal

Nepalese cuisine is more similar to the cookery of northeast India, and has been influenced by the cuisines of Myanmar and Tibet. The base of most Nepalese curries consist of onions and Indian-style spices, but they also often contain timur, a local relative of Sichuan pepper that is derived from Tibetan cuisine. Fresh greens such as pumpkin and mustard greens also feature prominently (the use of mustard tips is very common)

Khukura re Pyaj Tareko (Chicken Curry with Onion)

Khukura re Pyaj Tareko (Chicken Curry with Onion) is a traditional Nepalese recipe for a classic curry of chicken in a spiced gravy base that’s served garnished with chillies and coriander (cilantro) leaves.

Ingredients:

1.5kg (3 1/4 lb) chicken pieces (a mix of breasts and thighs, for preference)

4 tbsp ghee (clarified butter); or substitute oil

2 green cardamom pods, crushed

3cm (1 in) length of cinnamon stick

4 cloves

1 cassia leaf (or bayleaf)

2 garlic cloves, minced and mashed to a smooth paste

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

salt, to taste

1/2 tsp ground turmeric

3 medium onions, cut into 1cm pieces

1/4 tsp cracked black pepper

1 tsp paprika

1 1/2 tsp garam masala

To Garnish:

1 tsp crushed chilli flakes

4 tbsp fresh coriander leaves

2 mild green chillies, de-seeded and finely sliced

Method:

Remove the skin and bones from the chicken pieces then dice them.

Heat the ghee in a heavy-based pan, and when hot use to fry the cardamom, cloves, cassia leaf and cinnamon for a few minutes, or until they release their aromas. At this point add the chicken and stir-fry until the meat is coloured a nice golden brown all over.

Add all the remaining ingredients (apart from the garnishes) and stir to blend. Continue cooking, stirring frequently, until the onions are a rich golden brown (about 8 minutes). Reduce the heat as the onion colours and continue cooking, stirring frequently, until the chicken is cooked through and the sauce is almost completely dry. Be careful the curry does not burn during the final stages of cooking.

Serve with rice and/or rotis.

Nepalese Mustard Greens Bhutuwa

Nepalese Mustard Greens Bhutuwa is a traditional Nepalese recipe for a classic vegetarian curry of mustard greens in a spiced mustard oil sauce.

Ingredients:

450g (1 lb) mustard greens, washed and shredded

3 dried red chillies

1/2 tsp lovage (jwanu) seeds

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp whole timur (Nepalese version of Sichuan pepper), or substitute Sichuan pepper

1 tbsp ginger, grated

1/2 tsp ground turmeric

1/2 tsp freshly-ground black pepper

3 tbsp mustard oil (cook 3 tsp mustard seeds in 120ml [1/2 cup] oil until the mustard seeds pop then allow to cool and strain)

1 tsp asafoetida

2 tbsp fresh dill, finely chopped

salt, to taste

Method:

Add the mustard oil to a pan or wok and when hot use to fry the whole spices until they splutter and become aromatic. Stir-in the chillies at this point and stir-fry for about 15 seconds, or until they turn dark. Now add the ginger, black pepper and turmeric and stir fry for about 60 seconds over low heat.

Stir-in the mustard greens and stir-fry for about 2 minutes before seasoning with salt. Increase the heat to high and cook the mustard greens until they have wilted and any excess moisture has evaporated away. Adjust the seasonings, turn into a warmed serving bowl, garnish with the dill weed and serve.

Spiced Lima Beans with Garlic and Coconut

Spiced Lima Beans with Garlic and Coconut is a traditional Nepalese recipe for a classic dish of boiled lima beans served in a coconut, chilli, tamarind and tirphal (Nepalese Sichuan peppercorns) sauce that’s served topped with fried garlic.

Ingredients:

250g (10 oz) dried lima beans

400g (1lb, scant) freshly-grated coconut (or 300g [2/3 lb] dried, flaked coconut)

4 dried chillies

2 tsp tamarind pulp mixed with 1 tsp water

salt, to taste

6 tirphal (these are Nepalese relatives of Sichuan peppercorns, substitute Sichuan peppercorns)

2 tsp groundnut oil

2 tsp garlic, finely sliced

Method:

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

The following day, drain the beans, place in a pan, add 600ml (2 1/2 cups) water, bring to a boil, cover and cook for about 50 to 60 minutes, or until tender.

In the meantime, add the chillies to a cup, pour over warm water and set aside to soak for 40 minutes. When the chillies have begun to soften, place in a blender with the coconut and tamarind. Process until smooth, adding enough of the chilli soaking water and/or bean cooking liquid to give you a thick paste.

Season with salt to taste and add the tirphal then blitz. Pour this mixture into the beans, stir to combine and bring to a simmer. Turn into a serving bowl.

Heat the oil in a pan, add the garlic and fry until aromatic then pour over the bean mixture as a garnish. Serve hot.

Lamb Tarkari (Lamb Yoghurt Curry)

Lamb Tarkari (Lamb Yoghurt Curry) is a traditional Nepalese recipe for a classic curry of lamb cooked slowly in a spiced yoghurt base.

Ingredients:

1kg (2 lb, 3 oz) lamb, cut into 3cm (1 in) cubes

200g (4 oz) onions, chopped

1 tsp ground cumin seeds

1 tsp curry powder

1 tsp hot chilli powder

5 dried red chillies

250ml (1 cup) natural yoghurt

250ml (1 cup) stock or water

1 tbsp garlic, finely minced

1 tbsp ginger, finely minced

1 tsp ground turmeric

4 tbsp groundnut oil

salt and freshly-ground black pepper, to taste

2 tbsp coriander leaves, finely shredded, to garnish

Method:

Place the cubed lamb in a large bowl and season liberally with salt and freshly-ground black pepper.

Heat half the oil in a non-stick pan. Add the lamb pieces and fry until nicely browned all over. Remove the meat with a slotted spoon and set aside. Drain the excess fat from the pan and add the remaining oil. When the oil is hot add the whole red chillies and fry for 30 seconds before adding the turmeric and chopped onions. Fry for 30 seconds more then add the ground cumin, curry powder and chilli powder. Stir to combine and fry for 2 minutes more.

Add the browned lamb pieces to the spice mix and stir to combine before adding the yoghurt and stock. Bring to a simmer, reduce the heat and cook gently for about 35 minutes, or until the lamb is cooked through and the sauce has thickened.

Turn into a warmed serving dish, garnish with the shredded coriander leaves and serve immediately, accompanied by boiled rice and rotis.

Aalu Tarkari (Potato Curry)

Aalu Tarkari (Potato Curry) is a traditional Nepalese recipe for a classic vegetarian curry of potatoes cooked in a spiced yoghurt base.

Ingredients:

10 medium-sized potatoes, scrubbed clean, but not peeled

1/4 tsp ground turmeric

2 green chillies, finely chopped

1 garlic clove, finely chopped

120ml (1/2 cup) natural yoghurt

2 tbsp mustard oil

3cm (1 in) length of ginger, finely grated

salt, to taste

4 tbsp shredded coriander leaves, to garnish

Method:

Bring a pan of lightly-salted water to a boil, add the potatoes and boil for about 25 minutes, or until just tender. Drain the potatoes and set aside to cool until they can be handled. Peel the potatoes and dice finely.

Heat the oil in a pan, add the turmeric, chillies and garlic. Stir-fry for 1 minute then stir in the potatoes and yoghurt. Season to taste with salt, bring to a simmer, cover the pan with a tight-fitting lid and simmer gently for 5 minutes.

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

Duck Sukuti

Duck Sukuti is a traditional Nepalese recipe for a classic dish of parboiled duck marinated and air-dried in a curry spice, honey and treacle blend that’s cooked slowly over charcoal before serving.

The term ‘sukut’ in this recipe is actually a corruption of the English ‘it’s good’.

Ingredients:

1 whole oven-ready duck (about 3kg)

1 tbsp ground cumin

2 tbsp finely-grated ginger, pounded to a paste

1 tsp ground timur (Nepalese Sichuan pepper [substitute Sichuan pepper])

1/2 tsp ground turmeric

salt and freshly-ground black pepper, to taste

For the Marinade Rub:

2 tbsp black treacle (molasses)

2 tbsp honey

1 tbsp red chillies, pounded to a paste

1/2 tsp freshly-grated nutmeg

2 tsp
Nepalese meat masala

Method:

Bring 2.5l (6 cups) water to a boil and add the cumin, ginger, timur and turmeric. Season to taste with salt and black pepper then add the duck and boil for 15 minutes, turning the bird frequently.

Remove the duck from the boiling stock then set aside to drain. In a small bowl, work together the honey, treacle, chilli paste, nutmeg and meat masala until smooth and well combined.

Pat the duck dry both inside and out then smear the spice paste all over it (both inside and out). Tie a string around the wings then hang the duck up to marinate and dry for at least 6 hours.

To cook, heat your charcoal barbecue and add the duck at the point furthest away from the grill. Cover with a lid and allow the meat to cook and smoke for about 3 hours, or until thoroughly cooked through and with a crispy skin.

When done, joint the bird into serving pieces and serve accompanied by rice pilaf and mango chutney.

Bhutan

Tshoem
is the Bhutanese word for ‘curry’. Bhutanese food tends to be very spicy, with liberal use of chillies. Red rice is the staple carbohydrate source (this has a nuttier flavour than ordinary rice). Like Nepal, the cuisine is heavily influenced by Tibetan cuisine and timur (called locally
thingay;
a relative of Sichuan pepper) is also commonly used in Bhutanese cookery.

Beef and Mushroom Tshoem

Beef and Mushroom Tshoem is a traditional Bhutanese recipe for a classic curry of beef with oyster mushrooms, garlic and onion in a chilli and ginger stock.

Tshoem is the Bhutanese word for ‘curry’. In this case it has the same meaning as the original Indian word, representing a thickened sauce or gravy, which is not necessarily either hot or very heavily spiced.

Ingredients:

1 garlic clove, finely chopped

1 onion, finely chopped

2cm (4/5 in) piece of ginger, peeled and grated

120g (3 1/2 oz) unsalted butter

450g (1 lb) stewing steak, cut into 2cm (1 in) dice

120ml (1/2 cup) water

1 tsp salt

2 fresh green chillies, de-seeded and sliced into thin julienne strips

75g (3 oz) fresh oyster mushrooms, stemmed and thickly sliced

freshly-ground black pepper

Method:

Melt the butter in a large pan and use to fry the beef and onion for 3 minutes then add the water and salt. Bring to a boil, reduce to a simmer and cook, covered, over low heat for about 100 minutes, or until the beef is just tender. Now add all the remaining ingredients (add a little more water if the mix is too dry) and cook until the mushrooms are tender and everything is heated through (about 10 minutes).

Serve hot on a bed of rice.

Bhutanese Red Rice

Bhutanese Red Rice is a traditional Bhutanese recipe for a classic dish of red rice cooked with spring onions, mushrooms and carrots that’s stir fried then finished in stock before being oven baked and which is typically served as an accompaniment.

Ingredients:

150g (5 1/2 oz) red rice

2 tbsp butter

1/2 bunch spring onions, finely chopped

140g (1 1/2 cups) baby carrots, diced

125g (5 oz) shiitake mushrooms, chopped

1/2 tsp fresh thyme, chopped

3 bay leaves

250ml (1 cup) vegetable stock

salt, to taste

Method:

Wash the rice with plenty of cold water then place in a bowl, cover with warm water and set aside to stand for 30 minutes. Drain the rice and set aside to dry for 10 minutes.

Melt the butter in a pot then stir-in the spring onions and cook for 4 minutes, or until just softened then stir-in the carrots, mushrooms and the rice. Stir-fry for 5 minutes then add the vegetable stock, thyme and bay leaves. Season to taste then bring to a boil before turning into a baking dish.

Cover with a lid or foil and transfer to an oven pre-heated to 220ºC (430ºF). Bake for about 25 minutes, or until the rice is tender and all the liquid has been absorbed. Remove from the oven and allow to stand for 10 minutes before serving.

Jasha Tshoem (Minced Chicken Tshoem)

Jasha Tshoem (Minced Chicken Tshoem) is a traditional Bhutanese recipe for a classic curry of finely-chopped chicken cooked with garlic, onions, tomato and chillies.

Ingredients:

1 whole chicken (about 1.4kg) [or use a mix of breasts and thighs]

2 tbsp vegetable oil

2 garlic cloves, crushed

1 onion, sliced thinly

1 tomato, chopped

3 green chillies, finely chopped

1 tsp salt

Method:

Remove as much of the chicken meat from the bone as possible then chop into small, almost pea-sized, pieces. Transfer the meat to a saucepan and mix in the oil, salt and enough water to cover the meat. Bring to a boil then add the onion and reduce to a simmer. Cook for about 50 minutes, or until the meat is just tender.

Now add the garlic, ginger and chillies and return to a boil (add a little more water if necessary). Cook for a further 10 minutes, or until heated through. Serve hot on a bed of rice.

Chillies with Cheese (Ema Datshi)