The Big Book of Curry Recipes (84 page)

Ingredients:

450g (1 lb) Onions

25g (1 oz) ginger

25g (1 oz) Garlic

780ml (3 1/4 cups) water

1/2 tsp salt

1 x 225g (1/2 lb) can Chopped Tomatoes

4 tbsp Vegetable Oil

1 tsp Tomato Purée

1/2 tsp turmeric

1/2 tsp Paprika

Method:

Prepare the onions, ginger and garlic by peeling and roughly chopping them. Add the ginger and garlic to a blender and add about 200ml (4/5 cup) of water. Blend to a smooth paste.

Add the onions to a saucepan, put the chopped onions in this along with the ginger and garlic blend and the remainder of the water. Add the salt then bring the mixture slowly to the boil. Once the mixture’s boiling turn it down to a very low simmer, affix the lid and cook for 45 minutes. Once done, set aside and leave to cool.

When the mixture has cooled pour about half into a blender and blitz until perfectly smooth (in this case the final mixture needs to be absolutely smooth). Pour the smoothly-blended onion mixture into a clean bowl and then repeat the process on the remaining onion mixture.

Wash and dry the original saucepan and reserve about four tablespoons of the mixture (if you want to freeze the mixture to use later do so at this stage). Alternatively, if you’re going to be using the sauce now open a can of tomatoes and pour into the blender and blitz until perfectly smooth,

Meanwhile add the oil to the cleaned saucepan along with the tomato purée, the turmeric and paprika. Heat the oil a little then add the blended tomatoes and bring the mixture to the boil, Turn down the heat and cook, with gentle stirring, for about 10 minutes. At this point add the onion mixture and bring the contents of the saucepan to the boil again. Once boiling turn the heat down to a gentle simmer. If a froth rises at this stage, skim it off.

Keep simmering and skimming-off any froth for 25 minutes (remember to give the mixture a stir every now and again to prevent the mixture from sticking).

The sauce can be used immediately or it can be refrigerated and used for up to 4 days.

Basic Onion Paste

This is one of the real hidden secrets of the curry house curry. Onions slowly sweated down until they caramelize. It his this that gives the basic flavour to many curries, particularly the hotter curries such as Madras and Vindaloo.

Ingredients:

2 large white onions, coarsely chopped

4 garlic cloves, coarsely chopped

3 tbsp vegetable oil

pinch of ground cumin

Method:

Combine the onion and garlic in a blender. Pulse to chop then add just enough water to allow the blender blades to move freely. Process to a smooth paste.

Heat the oil in a wok or pan over high heat. When the oil is hot (but not smoking) scrape in the onion mix. Cook, stirring constantly, until the onion mix is almost dry. Add the cumin and stir to combine then reduce the heat and continue cooking, stirring constantly, until the mixture thickens to a bread dough consistency. This last stage will take a while, but do not take your eye off the onion mix and do not stop stirring. It is imperative that the onion paste does not burn, otherwise it will be bitter and you will have to throw the whole thing away.

Take off the heat, place in a bowl and allow to cool then store in the refrigerator until needed. If you taste the paste at this stage it will not seem all that good. ‘Soapy’ is the general adjective applied to it. Do not worry, this is the effect you are looking for.

Indian Cooked Chicken

Indian Cooked Chicken is a traditional Indian method of pre-cooking chicken for use later use in curries. This is exactly the method that Indian restaurants use.

Ingredients:

5 large chicken breasts (about 1kg when the skin and bones have been removed)

6 tbsp vegetable oil

1 tsp turmeric

4 tbsp
uncooked curry sauce

Method:

Trim the chicken breasts of any fat and sinew then cut into 8 equal-sized portions. Wash well then pat dry on kitchen paper. Add all the other ingredients (apart from the chicken) to a pan or wok, and cook on medium heat, stirring continuously, until the sauce begins to darken in colour (about 5 minutes).

Now add the chicken pieces and stir until thoroughly coated in the sauce. Turn the heat down to the lowest possible simmer, cover with a lid and cook for about 20 minutes, stirring frequently, until the chicken is tender.

Remove the chicken pieces and either use immediately in other dishes or allow to cool and store in the refrigerator for up to 4 days or freeze for up to 2 months.

Tandoori Chicken

Tandoori Chicken is a traditional Indian recipe for a chicken grilled in a spiced yoghurt coating. The version presented here is the classic Indian Restaurant form of the dish.

A truly classic Indian dish that’s easier to make than most people think and which goes down a storm at barbecues.

Ingredients:

To prepare Garam Masala

25 cardamom pods (seeds only)

70g (2 1/2 oz) whole black peppercorns

50g (2 oz) whole cumin seeds

40g (1 1/2 oz) whole coriander seeds

20cm cinnamon sticks (ie 4 x 5cm lengths [4 x 2 in])

4–6 whole cloves

For the Curry:

1 medium onion (finely chopped)

6 cloves garlic (finely chopped)

5cm (2 in) piece of ginger (finely chopped)

3 tbsp lemon juice

240ml (1 cup) yogurt

1 tbsp ground coriander

1 tsp ground cumin

1 tsp ground turmeric

1 tsp Garam Masala (as made above)

1/4 tsp ground mace

1/4 tsp ground nutmeg

1/4 tsp ground cinnamon

4 tbsp olive oil

2 tsp salt

1/4 tsp freshly-ground black pepper

1/4–1/2 tsp ground cayenne pepper (optional)

1/4 tsp sumac for red colouring (optional)

Method:

First make the basic spice blend for Garam Masala by adding the 6 spices at the top of the list to a pestle and mortar and grinding to mix to a fine powder (If stored in a tightly-covered container, away from sunlight and dampness, this will keep for a couple of months. Makes about a cup.)

Add the onion, garlic, ginger and lemon juice into the beaker of a hand blender and blitz at high speed until it forms a smooth paste. Tip into a bowl and mix wit the yoghurt, coriander, cumin, turmeric, Garam Masala, mace, nutmeg, cinnamon, olive oil, salt, ground pepper, cayenne pepper and sumach.

Now prepare the chicken by skinning 6 chicken legs and 3 chicken breasts. Then, with a sharp knife make 3 diagonal slashes on each breast and two diagonal slashes on each thigh, going halfway to the bone, then jab each drumstick 4 or 5 times. Put the chicken in the marinade prepared above and thoroughly rub the mixture into each piece. Cover and leave refrigerated for 24 hours. Where possible, turn the chicken 4 or 5 times while it is marinating.

To cook heat a grill, shake excess marinade from the chicken pieces and cook for 4–5 minutes per side. Then, return the chicken to a casserole dish containing the excess marinade and cook in a pre-heated over at 150ºC (300ºF) for another 20–25 minutes, turning half-way through and basting with the marinade. For extra crispness, dribble a bit of oil along the length of the chicken pieces near the end and place back under the grill.

Garnish with a thinly-sliced fried onion and slices of lemon cut lengthwise. Serve with pilau rice.

Lamb Tikka

Lamb Tikka is a traditional Indian recipe for a classic version of tandoor-style lamb cooked in the manner of an Indian restaurant.

Ingredients:

400g (1 lb, scant) Lean Lamb taken from the leg

250ml (1 cup)
Restaurant Tandoori Marinade

Method:

The lamb for this dish must be very lean. Cut thick strips from the leg or use pre-prepared lamb steaks (which originate from the same area). Place the lamb steaks and the tandoori marinade and ensure that all the lamb is covered. Cover bowl and refrigerate for at least six hours (preferably overnight).

When ready pre-heat your oven to at least 220ºC (430ºC) then shake-off the excess marinade from the lamb place on a wire rack insert into a roasting tin and bake near the top of your oven for a minimum of fifteen minutes (twenty minutes if you like your lamb well done)..

Serve immediately with lemon wedges and a yoghurt mint sauce.

Chicken Tikka

Chicken Tikka is a traditional Indian recipe for a classic version of chicken in a yoghurt, chilli and turmeric sauce flavoured with restaurant-style curry sauce.

Ingredients:

4 Chicken Breast Fillets

4 tbsp Plain Yoghurt

1/2 tsp Red Chilli Powder

1/2 tsp Salt

2 tbsp Vegetable Oil

1/2 tsp turmeric

2 tbsp
Restaurant curry sauce

Method:

This is a lighter dish that the lamb tikka and although only lightly spiced it is succulent and very tasty. Essentially the tikka sauce is a cut-down version of the standard tandoori sauce (which is why it is included here).

Cut each breast fillet into six equal-sized chunks then dry with kitchen paper. Place all other ingredients in a bowl and whisk until smooth. Add the chicken pieces to this, mix well, cover with clingfilm and refrigerate for a minimum of six hours (preferably for 12 hours or more).

When ready pre-heat your oven to at least 220ºC (450ºF) then shake-off the excess marinade from the chicken and place the pieces on a wire rack insert into a roasting tin and bake near the top of your oven for a minimum of ten minutes, or until cooked through.

Serve immediately with lemon wedges and a yoghurt mint sauce.

Tandoori Fish

Tandoori Fish is a traditional Indian recipe for a classic dish of fish cooked in a tandoori sauce, made as an Indian restaurant would make it.

Ingredients:

350g (13 oz) Skinned White Fish

250ml (1 cup)
Restaurant Tandoori Marinade

Method:

For this dish any firm white fish will do (cod, haddock, hoki, skate for example). Cut the fish into cubes of about 2.5cm (1 in) a side. Add the marinade to a bowl and place the fish pieces in this, ensuring that they are all coated. Cover with clingfilm and refrigerate for a minimum of 6 hours (12 to 18 hours is best).

When ready pre-heat your oven to at least 220ºC (430ºF) then shake-off the excess marinade from the fish and place on a wire rack insert into a roasting tin and bake near the top of your oven for about seven to eight minutes.

Serve immediately with lemon wedges and a yoghurt mint sauce.

Tandoori King Prawns

Tandoori King Prawns is a traditional Indian recipe for a classic dish of king prawns cooked in a tandoori sauce, made as an Indian restaurant would make it.

Ingredients:

20 king prawns

250ml (1 cup)
Restaurant Tandoori Marinade

Method:

Remove the shells and beards from the king prawns, wash and drain. Mix the prawns and marinade in a bowl and leave to marinade for ten minutes.

When ready pre-heat your oven to at least 220ºC (430ºF) then shake-off the excess marinade from the fish and place on a wire rack insert into a roasting tin and bake near the top of your oven for about seven to eight minutes. [You can also grill the prawns under a very hot grill for five minutes, turning once.]

Serve immediately with lemon wedges and a yoghurt mint sauce.

Bhuna Ghost

Bhuna Ghost is a traditional Indian recipe for a classic lamb curry with chillies and garam masala, prepared as it would be in an Indian restaurant.

Ingredients:

50g (2 oz) Mushrooms

1/2 green bell pepper

6 tbsp Vegetable Oil

425ml (1 4/5 cups)
Restaurant curry sauce

450g (1 lb) Leg of Lamb, cubed

1 tsp Salt

1/2 tsp Chilli Powder

1 green chilli, finely chopped

2 tsp Paprika (for colour)

1 1/2 tsp
Garam Masala

1 tsp ground cumin

1/2 tsp methi (fenugreek) leaves

1 tbsp Fresh coriander leaves, finely chopped

Method:

First prepare the lamb by dicing the meat into 2.5cm cubes. Add about 5 tbsp of oil in a frying pan and place 4 tbsp of reserved curry sauce (as described in the Restaurant curry sauce recipe). Fry for about 5 minutes until it darkens. Now add the meat and stir until coated. Turn down the heat to a simmer, cover and cook for about 35 minutes until the lamb is done. Allow to cool and set aside in the fridge until needed (you may even freeze the lamb in ready to use packets).

Wash the green bell pepper and thinly slice this along with the mushrooms. Take the biggest frying pan you have, add the oil to this and fry the pepper and mushrooms over medium heat for about five minutes. Add the curry sauce, lamb, chillies, salt and paprika. Bring this mixture to a boil and continue cooking for five minutes.

After it’s cooked out add the garam masala, cumin, making sure everything is stirred-in properly, then sprinkle the coriander on top and serve.

If you like your curries hotter then you can, of course add more chillies to the dish.

Lamb Dupiaza

Lamb Dupiaza is a traditional Indian recipe for a classic lamb curry with chillies, tomatoes and garam masala, prepared as it would be in an Indian restaurant.

Ingredients:

6 tbsp Vegetable Oil

2 Small Onions (sliced into rings)

425ml (1 4/5 cups)
Restaurant curry sauce

450g (1 lb) Leg of Lamb, cubed

1 tsp Salt

1 tsp Chilli Powder

1 tsp
Garam Masala

1 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp methi (fenugreek) leaves

1 tbsp Fresh Coriander, finely chopped

Method:

First prepare the lamb by dicing the meat into 2.5cm (1 in) cubes. Add about 5 tbsp of oil in a frying pan and place 4 tbsp of reserved curry sauce. Fry for about 5 minutes until it darkens. Now add the meat and stir until coated. Turn down the heat to a simmer, cover and cook for about 35 minutes until the lamb is done. Allow to cool and set aside in the fridge until needed (you may even freeze the lamb in ready to use packets).