The Big Book of Curry Recipes (74 page)

When done, mix 1 tbsp more milk into the remaining eggwash and use this to paint over the surface of the pastries. Roll them in the breadcrumbs to coat, then transfer to a baking tray lined ten 20cm rounds of parchment paper. Place each pastry on its own round of paper and leave enough space for them to expand. Set the buns aside in a warm place to rise for about 15 minutes (they should increase in volume by about 1.5 times).

In the meantime, heat groundnut oil in a wok or deep fryer to 180ºC (360ºC). When the oil is hot, grab the paper beneath one of the buns and drop the bun and paper into the hot oil (if the buns have developed any gaps, pinch these close). Fry the buns until golden brown then remove with a slotted spoon and drain on kitchen paper (fish out and discard the paper). Fry the next batch of buns (you should be able to cook 2 or 3 at a time).

When all the buns are fried, transfer to a baking tray then transfer to an oven pre-heated to 150ºC (300ºF) and bake for about 10 minutes, or until piping hot all the way through.

These can be served either hot or at room temperature. They make and excellent picnic snack. You can also make smaller versions for buffets.

Katsu-Karē (Cutlet Curry with Black Curry Sauce)

Katsu-karē (Cutlet Curry with Black Curry Sauce) is a traditional Japanese recipe for a classic dish of breaded and fried pork (tonkatsu) that’s served with rice and topped with a mild vegetable and pork curry that’s coloured and flavoured with chocolate.

Ingredients:

For the Tonkatsu Sauce:

230ml (1 cup, scant) mushroom catsup (mushroom ketchup)

2 tsp tomato puree

120ml (1/2 cup) Worcestershire sauce

120ml (1/2 cup) Sake

2 tbsp freshly-grated ginger

2 tbsp crushed garlic

60g (2 oz) sugar

60ml (1/4 cup) Mirin (or sushi vinegar mix)

For the Tonkatsu Pork:

2 pork cutlets

1/2 tsp salt

1/4 tsp freshly-ground black pepper

60g (2 oz) flour

1 egg

120g (4 oz) panko bread crumbs (or white bread crumbs)

olive oil

For the Curry:

2 tbsp groundnut oil

500g (1 lb, 1 oz) pork, cut into 1cm cubes

4 medium onions, finely sliced

350ml (1 2/5 cups) red wine

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

2 carrots, finely diced

2 large potatoes, cut into 1cm cubes

2 tsp sea salt

1 tbsp tonkatsu sauce (see above)

1 tbsp tomato purée

40g (1 1/2 oz) finely-grated apple

1 black cardamom pod

1 whole star anise

1 tsp mayu (black garlic oil)

40g (1 1/2 oz) fresh peas

60g (2 oz) good-quality dark chocolate (at least 70% cocoa solids)

For the Roux:

3 tbsp butter

45g (1 1/2 oz) plain flour

2 tbsp
Japanese curry powder

2 tsp freshly-ground black pepper

1 batch of tonkatsu pork (see above)

Method:

Begin with the Tonkatsu Sauce: Simply place all the ingredients into a saucepan and bring to the boil over medium heat. Reduce to a simmer and stirring occasionally cook for about half an hour, skimming-off any foam that rises to the surface. Allow to cool and use immediately. Alternatively the sauce will keep for up to a month if refrigerated.

For the Tonkatsu Pork: Trim the cutlets of any excess fat the coat with the seasoned flour and dip in the lightly-beaten egg. Coat with the breadcrumbs (use white breadcrumbs if you can’t find Japanese panko bread). Heat the oil in a frying pan and when almost smoking add the pork. Fry for a few minutes on either side, until the breadcrumbs are crisp and golden. Transfer to a paper towel to drain.

For the Curry: Heat the oil in a large pan over medium-high heat. Season the pork with salt and black pepper then add to the pan and fry until nicely browned all over. Remove the meat with tongs or a slotted spoon and transfer to a bowl. Reduce the heat and add the onions to the pan. Cover with a lid and sweat for 10 minutes. Take the lid off and continue cooking the onions for about 20 minutes more, or until dark brown in colour.

Add the pork pieces back to the pan along with the wine, water, carrots, potatoes, salt, tonkatsu sauce, tomato purée, grated apple, cardamom and mayu. Bring the mixture to a boil over high heat then reduce to a simmer and cook, partially covered, for about 40 minutes, or until the carrots are very tender.

In the meantime, melt the butter for the roux in a small pan. Scatter over the flour and stir to combine then add the curry powder and black pepper. Stir to combine and cook gently, stirring constantly for 2 minutes before taking off the heat and setting aside.

When the vegetables are tender, pour 2 ladlefuls of the sauce over the roux and whisk until smooth. Add this back to the curry, bring to a simmer and cook, stirring frequently, until the sauce is thickened. Adjust the seasonings to taste. When ready, add the chocolate and the peas. Cook for about 3 minutes, or until the chocolate has melted and the peas are heated through.

To serve, slice the pork, arrange neatly on plates with rice. Spoon the curry over the meat and partially over the rice. Serve immediately.

Korea

The Japanese brought curries to Korea following their occupation of the country during the early part of the 20th century. As a result, Korean curries, at their heart, are essentially identical to their Japanese counterparts.

Ottogi Karē (Ottogi Curry)

Ottogi Karē (Ottogi Curry) is a traditional Korean recipe for a classic lightly-spiced curry of chicken and vegetables served over rice that makes an excellent winter dish.

Ingredients

For the Curry Base:

2 tbsp
Japanese curry powder

3 tbsp butter

45g (1 1/2 oz) plain flour

600ml (2 1/2 cups) water

For the Curry:

500g (1 cup) chicken thigh meat, cubed

2 tbsp groundnut oil

2 carrots, scraped and diced

2 potatoes, peeled and finely chopped

2 onions, finely chopped

1 tsp garlic powder

1 tsp ground ginger

Method:

Begin with the curry base. Melt the butter in a pan and scatter over the flour. Stir to form a smooth roux then fry for 1 minute then scatter over the curry powder and stir to combine. Gradually work in the water until smooth. Bring to a simmer and cook until thickened then take off the heat.

Add the oil to a large stockpot and when hot use to fry the chicken until nicely browned all over. Mix the curry base with 1.5l water and add to the chicken. Add all the remaining ingredients, bring to a boil and cook for about 20 minutes, or until the chicken is tender and the vegetables are cooked through.

Serve hot over a bed of rice.

Baekse Karē (Korean Curry Rice)

Baekse Karē (Korean Curry Rice) is a traditional Korean recipe for a classic Japanese-inspired curry of lightly-spiced meat and vegetables served on a bed of steamed rice.

Ingredients:

150g (1/3 lb) beef, chicken or pork, cut into small cubes

1 onion, finely diced

1 medium potato, peeled and finely diced

1/2 carrot, scraped and finely diced

1/2 courgette (zucchini), finely diced

360ml (1 1/2 cups) water

1 tbsp groundnut oil

3 tbsp Japanese curry powder

2 tsp cornflour (cornstarch)

450g (1 lb) steamed short-grain rice

Method:

Heat a wok, add the oil and when hot add the meat, onion, potatoes and carrots. Stir fry until the meat is nicely browned all over then pour in the water and bring to a boil. Reduce to a simmer, cover and cook gently for about 15 minutes, or until the vegetables and meat are tender.

Take the pan off the heat, scatter over the curry powder and stir to combine. Whisk the cornflour to a smooth slurry with 60ml water then work into the curry. Bring to a simmer and cook gently for about 10 minutes more, or until heated through and the sauce has thickened a little.

Serve hot over a bed of the steamed rice.

African Curries.

Africa is not a continent one immediately thinks of when considering curries, yet because of trade links, colonization and colonialism there is a vibrant curry culture across Africa. In West and Central Africa (which were least touched by colonialism there are also a number of native dishes equivalent to curries and pilaus. Ethiopia also has its native Wots/Wets, which are also curry-like in nature.

Curries first came to East Africa through Indian and Arabic trade. In South Africa, Malay indentured workers brought their style of cookery to the cape and curries are now an integral part of South African cuisine. Because of its major ports (Dakar, Abidjan and Lagos) there is some influence from Indian and British style curries in the major port cities. Blends of native and Indian spices are also sold as ‘curry’ powders. Though, in Nigeria what is most commonly referred to as curry powder is in fact ground turmeric, which is added to native spice blends.

East Africa

This is the region of Africa where curry is most embedded in the culture, thanks mainly to Indian and Arabic traders and later Portuguese and British trade to India (West Africa provided the last fresh water before the voyage to India). As a result, curries and associated dishes are found commonly in Swahili cultures (particularly those of Kenya and Tanzania. Ethiopia stands out in this respect as it has a native dish the wot/wet that is curry-like but shows no Indian influence. The island of the Indian Ocean, which are also classed as part of East Africa (Comoros, Mauritius, Seychelles, Réunion and Mayotte) have a significant Indian population, and therefore a more pronounced curry culture.

Curried Squash

Curried Squash is a traditional Tanzanian recipe for a classic curry of butternut squash, beef and onion cooked in coconut oil and flavoured with an East African curry powder.

Ingredients:

1 large butternut squash

450g (1 lb) lean minced beef

1 tbsp coconut oil (or groundnut oil)

1 medium onion, finely chopped

3 tsp
Malawi Curry Powder

sea salt and black pepper, to taste

Method:

Peel the squash, remove the seeds with a spoon and cot into slices about 1.2cm thick before setting aside.

Meanwhile, add the oil to a large pan and use this to brown the meat. Add the onion and curry powder and fry for 2 minutes, stirring frequently. Season the meat mixture then add the squash, along with 60ml water. Cover an simmer until the squash is tender (about 20 minutes). Mash the squash with a fork and combine with the meat. Serve immediately, accompanied by French or Green beans or courgette (zucchini) and a large tossed salad.

Kenyan Pilau Rice

Kenyan Pilau Rice is a traditional Kenyan recipe for a classic rice accompaniment with green peas, onions and onions flavoured with a curry spice paste.

Ingredients:

675g (1 1/2 lb) rice

225g (1/2 lb) green peas

4 tbsp
Pilau Masala Powder

3 onions, sliced

3 tomatoes, blanched, peeled and chopped

oil for frying

salt, to taste

Method:

Wash the rice with plenty of cold running water. Add the peas to boiling water and cook until done. Heat oil in a pan and cook the onions until they begin to brown then add the tomatoes. Add some 300ml (1 1/4 cups) water and bring to a boil. Add the masala powder at this point then add a further 1l of water. Bring to a boil then add the peas and rice. Reduce to a simmer, cover and cook for about 25 minutes, or until the rice is done and the water has been absorbed.

Serve hot.

Poulet à L’Indienne (Comoran Chicken Curry)

Poulet à L’Indienne (Comoran Chicken Curry) is a traditional Comoran recipe for a classic Indian-inspired curry of chicken in a spiced tomato and yogurt sauce.

Ingredients:

1 large chicken cut into serving pieces

2 onions, finely sliced

4 garlic cloves, minced

3 cm length ginger, grated

8 tomatoes, blanched, peeled and chopped

4 chillies, finely chopped

6 whole cloves

6 cardamom pods, crushed

300ml (1 1/4 cups) natural yoghurt

1 tbsp ground cumin

generous pinch of saffron

50g (2 oz) toasted slivered almonds

salt and black pepper to taste

Method:

Fry the chicken pieces in oil until golden brown then set aside. Place the onions, garlic and chillies in the pan and fry until the onion has softened. Add the cardamom and cloves and fry for a few minutes more. Return the chicken to the pan and add the tomatoes. Mix the yoghurt with the cumin and saffron and pour this mixture over the chicken mixture. Season with salt and pepper, cover tightly and simmer gently for 1 hour (add a little water if he mixture dries too quickly).

Serve on a bed of rice, garnished with the toasted slivered almonds.

Cari de Thon (Tuna Curry)

Cari de Thon (Tuna Curry) is a traditional Réunion recipe for a classic stew of tuna cooked in a tomato, onion and garlic base flavoured with ginger, chillies, turmeric, thyme and oyster sauce.