The Big Book of Curry Recipes (81 page)

Turn into a serving dish, garnish with the chopped coriander leaves and serve with
rotis
,
Puri
s or boiled white rice.

Gheema Curry

Gheema Curry is a traditional South African recipe (from the Cape Malay community) for a classic curry of cubed beef (the gheema) in a spiced base with potato and red leaf masala.

Ingredients:

1 tbsp sunflower oil

2 large onions, thinly sliced

5 cardamom pods, crushed

5 whole cloves

4 cinnamon sticks (2cm long)

2 tomatoes, chopped

2 tsp salt

4 garlic cloves

1 small piece of green (fresh) ginger

1kg gheema (cubed beef steak)

1 tsp ground turmeric

2 tsp
red leaf masala

1 tsp ground coriander seeds

1 tsp ground cumin seeds

3 large potatoes, scrubbed and quartered

1/2 tsp sugar

Method:

Combine the oil, onions, cardamom pods, cloves and cinnamon in a large saucepan. Fry gently, covered, for about 8 minutes, or until the onions are golden brown.

Add the chopped tomatoes. Pound together the salt, garlic and ginger in a mortar then stir into the tomato mixture. Bring to a simmer, cover and cook for 8 minutes then add the meat.

Bring back to a simmer and cook, covered, for 15 minutes then add the turmeric, red leaf masala, coriander seeds and cumin seeds. Simmer for 15 minutes more then add about 200ml water (or enough to give a nice gravy). Add the potato pieces and the sugar, bring back to a simmer, cover and cook for about 15 minutes, or until the potatoes are tender.

Serve hot, with rice.

Frikkadel Curry

Frikkadel Curry is a traditional South African recipe (from Cape Malay cuisine) for a classic dish of beef patties bound with breadcrumbs and eggs that are lightly fried before being cooked in a sauce of beef stock flavoured with spices and thickened with flour before being finished with yoghurt.

Ingredients:

900g (2 lbs) minced (ground) beef

75g (3 oz) breadcrumbs (preferably rye bread)

1 small onion, finely chopped

2 eggs

1/4 tsp nutmeg

1 tsp ground coriander seeds

salt and black pepper, to taste

60ml (1/4 cup) olive oil

400ml (1 2/3 cups) beef stock

1 tbsp flour

1 tbsp cold water

250ml (1 cup) natural yoghurt

1 green chilli, halved

2 bayleaves

1 tsp ground cumin seeds

1 tsp ground coriander seeds

2 tsp toasted masala (any fry curry spice blend)

Method:

Combine the meat, bread, onions and eggs in a bowl. Add the spices and season well then mix thoroughly to combine before forming into 12 patties. Add the oil to a pan and use to fry the beef patties until nicely browned on both sides. Drain on kitchen paper then transfer to a fresh pan along with the beef stock. Bring to a boil, reduce to a simmer and cook, uncovered, for 30 minutes.

Whisk together the flour and water to a slurry and add to the pan along with the green chilli and bayleaves. Stir to mix and cook until the sauce has thickened. Now stir in the spices and the yoghurt. Bring back to a simmer and cook for about 10 minutes more. Serve hot, on a bed of rice.

Sugar Bean Curry

Sugar Bean Curry is a traditional South African recipe (from the Cape Malay community) for a classic curry of lamb and sugar (lima) beans in a spiced tomato base.

Ingredients:

300g (2/3 lb) sugar beans (lima beans)

4 tsp sunflower oil

1 large onion, thinly sliced

500g (1 lb) mutton or lamb, cubed

1 green chilli, chopped

2 tsp garlic, crushed

2 tsp fresh ginger, chopped and crushed

3 cinnamon sticks

1 tsp ground turmeric

2 tsp
red leaf masala

1 large tomato, very finely chopped

1 tsp salt, or to taste

1 tsp sugar, or to taste

Method:

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

The following day, drain the beans, place in a pan, cover with water then bring to a boil and cook for about 1 hour, or until fairly soft.

Heat the sunflower oil in a large saucepan, add the onions and sweat gently for about 10 minutes, or until golden brown. Add the meat and fry for a few minutes then stir in 200ml water along with the spices and tomato. Bring to a simmer, cover and cook for 30 minutes, or until the meat is almost tender.

Stir in the cooked sugar beans and cook for about 15 minutes more. Finally add the salt and sugar to taste.

Serve hot with
rotis
or with white rice and atjars.

Caribbean Curries.

Due to the effects of disease on the indigenous population and the slave trade, the population of the Caribbean is predominantly Afro-Caribbean, mainly originating in West Africa. As a result there are several cultural similarities between Caribbean and West African cookery. Europeans also added their own distinctive cuisines. During the 19th century there was significant immigration from India, so that some countries like Trinidad and Tobago have large Indian populations. As a result, curries of various kinds, and other dishes with curry flavours are common in the Caribbean, especially in Trinidad. Indeed, one of the Islands’ favourite dishes is ‘curried goat’.

However, it could be argued that local ‘jerk’ seasonings (a blend of native herbs and spices) is very curry-like in nature, and the spice blend resembles curry spice blends, but without the turmeric of course. So the adoption of Indian-style curry blends in the Caribbean is probably not that surprising.

Curried Goat

Curried Goat is a traditional Jamaican recipe for a classic stew of goat meat, potatoes and carrots in a spiced sauce with curry powder and hot chillies. The full recipe is presented here and I hope you enjoy this classic Jamaican version of: Curried Goat.

Ingredients:

1kg (2 lb, 3 oz) goat meat (with bones), cubed

2 tbsp
Jamaican curry powder

2 onions, diced

2 spring onions

1/2 tsp sea salt

1/2 tsp freshly-ground black pepper

2 hot chillies (Scotch Bonnets ideally)

1 tbsp freshly-grated ginger

6 garlic cloves, minced

2 sprigs fresh thyme

1 tbsp butter

225g (1/2 lb) carrots, scraped and diced

225g (1/2 lb) potatoes, peeled and diced

Method:

Combine the curry powder, onions, spring onions, salt, black pepper, chillies, ginger and thyme in a blender with 120ml water. Process until smooth (add more water if too thick) then pour the paste over the meat cubes and rub in thoroughly. Cover the bowl and set aside in the refrigerator to marinate over night.

When ready to cook, scrape the excess marinade off the meat and reserve for later. Melt the butter in a deep-sided frying pan or wok and when it stops frothing add the goat meat and brown gently. When well coloured, ad the carrots, potatoes and reserved marinade before pouring in enough water to cover the meat.

Bring the mixture to a boil then reduce to a simmer and cook for about 90 minutes, or until the meat is completely tender. Serve hot, accompanied by rice and peas

Aloo Pie

Aloo Pie is a traditional Trinidadian recipe for a classic snack of potato turnovers made from boiled potatoes mixed with hot pepper sauce in a flour dough wrapper that’s fried before serving.

This is a classic spiced Trinidadian potato turnover, which makes an excellent accompaniment or even a snack.

Ingredients:

For the Dough:

300g (2/3 lb) plain flour

pinch of salt

1/2 tsp baking powder

For the Filling:

450g (1 lb) boiling potatoes, boiled until tender and peeled

1/2 tsp salt

hot pepper sauce (see below), to taste

5 large garlic cloves, crushed

120ml (1/2 cup) vegetable oil, for frying

Method:

Combine the flour, salt and baking powder in a bowl. Add just enough water to bring the mixture together as a dough (about 125ml [1/2 cup]) then turn onto a lightly-floured work surface and knead until smooth and elastic (About 5 minutes). Form into balls about 5cm in diameter then place in a bowl, cover and set aside to rest for 15 minutes).

In the meantime, mash the potatoes then add the salt, hot pepper sauce and garlic and mix thoroughly until well combined.

Take a ball of dough and flatten into a disk about 10cm in diameter. Place about 2 tbsp of the potato mix in the centre then wrap the dough about the filling and pinch the ends together to form a ball. Gently flatten this into an oblong about 12cm long. Repeat the process with the remaining dough and filling.

Now heat the oil in the base of a flat-bottomed wok or pan and when hot add the aloo pies. Fry on both sides until golden brown and cooked through then remove and drain on paper towels. Serve hot.

Caribbean Peanut Chicken

Caribbean Peanut Chicken is a traditional Jamaican recipe for a classic curry-like stew of chicken, chillies and rice in a lighty-spiced panut butter base. This recipe clearly shows the relationship between Caribbean and African cookery, as the dish is very similar to West African peanut soups.

Ingredients:

4 chicken breast fillets, skinned and sliced into thin strips

225g (1/2 lb) white long-grain rice

2 tbsp groundnut oil

1 tbsp butter

1 onion, finely chopped

2 ripe tomatoes, blanched, peeled, de-seeded and chopped

1 fresh green chilli, sliced (in Jamaica a green Scotch bonnet is used, which I love, bit it’s too hot for most tastes)

4 tbsp smooth peanut butter

450ml (2 cups less 2 tbsp) chicken stock

lemon juice, to taste

salt and freshly-ground black pepper, to taste

lime wedges, to garnish

sprigs of flat-leaf parsley, to garnish

For the Marinade:

1 tbsp sunflower oil

2 garlic cloves, crushed

1 tsp fresh thyme, chopped

1 1/2 tbsp medium curry powder

juice of 1/2 lemon

Method:

Begin with the marinade. Simply combine all the ingredients in a bowl. Stir in the chicken then cover with clingfilm (plastic wrap) and set aside to marinate in the refrigerator for at least 2 hours.

Bring a pan of lightly-salted water to a boil. Rinse the rice, add to the pan and cook for about 20 minutes, or until tender. Drain the rice then turn into a buttered casserole dish.

When the chicken has marinated sufficiently, heat 1 tbsp of the oil in a flame-proof casserole with the butter. When the mixture has stopped foaming add the chicken pieces and fry for about 5 minutes, or until nicely and evenly browned.

Turn the chicken onto a plate. Add the remaining oil to the casserole and use to fry the onion for about 5 minutes, or until soft and very lightly browned. Add the tomatoes and the chilli and continue cooking over low heat for about 4 minutes, stirring occasionally.

In a jug, mix the peanut butter with the water until smooth. Stir in the fried tomato and onion mixture then add the chicken pieces. Finally stir lemon juice to taste, then season to taste.

Pour this mixture over the rice in the casserole. Cover the casserole dish with a tight-fitting lid, then transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for about 20 minutes, or until piping hot and cooked through.

When ready, remove from the oven then use a large spoon to toss the rice mixture. Turn into a warmed dish and serve immediately, garnished with lime wedges and sprigs of flat-leaf parsley.

Based on my experience with West African cookery, firm fish would work in this dish just as well as chicken.

Trinidadian Hot Pepper Sauce

Trinidadian Hot Pepper Sauce is a traditional Trinidadian recipe for a classic yellow hot pepper sauce made with scotch bonnet chillies and curry powder.

Ingredients:

225g (1/2 lb) Scotch bonnet chillies, de-seeded and minced (yellow ones for this)

4 pimento (Cayenne) chillies, de-seeded and minced

1 small carrot, peeled and minced

50g (2 oz) golden caster sugar

60ml (1/4 cup) white wine vinegar

60ml (1/4 cup) mustard oil

1 tbsp
Jamaican curry powder

1 tbsp ground cumin

1/2 tsp salt

1 tsp freshly-ground black pepper

4 garlic cloves, minced

Method:

Combine all the ingredients in a food processor and purée to a thick paste (if should be the consistency of prepared mustard). Transfer the sauce into a 450ml (1 3/4 cups) glass bottle then seal and store (this will keep, unrefrigerated, for up to 3 months). Add a dash to rice or any Caribbean dish or serve as a condiment. Just remember that this is a VERY hot sauce.

Kuchela

Kuchela is a traditional Trinidadian recipe for a classic relish of dried green mangoes mixed with garlic, hot chillies, amchar masala spices and mustard oil that’s used almost ubiquitously to accompany every meal.