The Big Book of Curry Recipes (88 page)

1 tsp ground turmeric

1 tsp fresh dill, finely chopped

2 tsp salt

Method:

Heat the ghee in a heavy-bottomed pan then add the cumin seeds and cloves. When these begin to crackle add the onions and fry until they become a light golden brown in colour (about 8 minutes). Now add the ginger and fry for a further 3 minutes, or until the garlic begins to colour.

Sprinkle over the chilli powder, cardamom, turmeric then stir to combine then add the lamb and cook for about 5 minutes, stirring constantly, or until the lamb begins to brown at the edges.

When most of the liquid has evaporated from the pan and the lamb is becoming nicely browned add the chillies, parsnips, turnips and carrots. Pour over the lamb stock and bring to a simmer. Reduce the heat to a low simmer, cover the pan with a tight-fitting lid and cook until the lamb is about 3/4 done (about 40 minutes).

Take off the lid then stir in the tomatoes and cook for a further 10 minutes. At this point stir in the spinach and increase the heat. Cook for a further 3 minutes, or until the spinach is wilted. Sprinkle over the ground cloves, nutmeg, mace, turmeric and dill. Cover with a lid and take off the heat.

Allow to rest for 5 minutes then take to the table and serve accompanied with rice.

Beef and Green Tomato Jalfrezi

Beef and Green Tomato Jalfrezi is a modern British Fusion recipe (based on an Indian original) for a hot and sour curry of beef and green tomatoes in a chilli and tomato base.

Ingredients:

500g (1 lb, 1 oz) stewing beef, cubed

6 green tomatoes, halved lengthways and with each half cut into three pieces

2 onions, sliced into thin wedges

4 garlic cloves, chopped

400g (14.5 oz) tinned, chopped, tomatoes

2 cayenne chillies, finely chopped

400ml (1 2/3 cups)
Restaurant curry sauce

2 tbsp sultanas

4 tbsp
jalfrezi curry spice blend

2 green chillies, de-seeded and sliced into thin strips, to garnish

4 tbsp coriander (cilantro) leaves, shredded

oil for frying

Method:

Heat the oil in a flame-proof casserole. Add the beef and fry until nicely browned all over. Remove the beef with a slotted spoon and set aside.

Add more oil if needed then place the onions and garlic in the pan and fry for about 5 minutes, or until soft. Scatter over the jalfrezi curry spices then stir in the chopped red chillies. Stir and fry until aromatic then add the curry sauce and chopped tomatoes.

Return the beef to the pan and stir in the green tomatoes and sultanas. Bring the mixture to a simmer then cover and transfer to an oven pre-heated to 180ºC (360ºF). Cook for 2 hours, or until the meat is very tender (top-up with water as needed).

When done, turn into a serving dish and garnish with chopped coriander and the green chilli strips. Serve accompanied by plain rice.

Curried Mushrooms and Rice

Curried Mushrooms and Rice is a modern British Fusion recipe for a classic vegetarian curry of mushrooms with celery, onion and pine nuts served on a bed of rice.

Ingredients:

500ml (2 cups) water

200g (7 oz) brown rice

4 tbsp butter

40g (1 1/2 oz) chopped onion

40g (1 1/2 oz) chopped celery

225g (7 1/2 oz) mushrooms, chopped

1 tbsp curry powder

40g (1 1/2 oz) chutney, chopped into small pieces

40g (1 1/2 oz) pine nuts

2 tbsp raisins, chopped

salt to taste

Method:

Add the water and salt to a pan and bring to a boil then stir-in the rice return to a boil and reduce the heat to a low simmer. Cover and allow to cook gently for about 40 minutes, or until tender.

Melt the butter in a frying pan and use to fry the onion, celery and mushrooms until tender (abut 6 minutes). Add the curry powder and continue cooking, stirring all the while until the vegetables are browned. Then add the chopped chutney and simmer until incorporated.

Drain the rice when ready and fold the fried mushroom mixture into the rice. Stir-in the pine nuts and raisins and serve.

Pumpkin Curry

Pumpkin Curry is a modern British recipe, based on both Indian and Chinese curries for a classic vegetarian dish of pumpkin, sweetcorn and peas in a lightly-spiced tomato and vegetable stock base.

Ingredients:

650g (1 1/2 lbs) pumpkin flesh

2 tbsp sunflower oil

1 red chilli, finely-chopped

2 garlic cloves, thinly sliced

2 tsp ground cumin

1 tbsp garam masala

1 onion, chopped

1 x 400g (14 oz) tin of chopped tomatoes

100ml (2/5 cup) vegetable stock

1 small tin (200g [7 oz]) sweetcorn, drained

110g (1/4 lb) frozen peas, defrosted

3 tbsp fresh coriander (cilantro) leaves, chopped

salt and freshly-ground black pepper, to taste

Method:

Peel the pumpkin and remove the central pith and seeds. Rinse well then cut into bite-sized pieces.

Place in a pan, cover with water, bring to a boil, reduce to a simmer and cook for 5 minutes then drain.

Heat the oil a separate pan, add the chilli, garlic and spices and stir-fry for 30 seconds. Add the onion and fry for 2 minutes more before stirring in the pumpkin, tomatoes and vegetable stock. Bring the mixture to a boil, reduce to a simmer and cook, partially covered, for 20 minutes.

Stir in the peas and sweetcorn, adjust the seasonings to taste, bring back to a simmer and cook, uncovered, for 10 minutes.

Turn into a warmed serving dish, garnish with the coriander leaves and serve accompanied by rice and naan bread.

Curried Chicken and Apricot Pie

Curried Chicken and Apricot Pie is a modern British recipe for a classic pie of lightly-curried chicken with apricots cooked in a savoury shortcrust pastry shell.

Ingredients:

For the Pastry:

350g (12 oz) plain flour

pinch of salt

150g (1/3 lb) butter

50g (2 oz) lard

salt and freshly-ground black pepper, to taste

about 5 tbsp cold water, to bind

For the Filling:

2 tbsp sunflower oil

1 large onion, chopped

500g (1 lb) chicken, boned and coarsely chopped

1 tbsp curry paste or curry powder

2 tbsp apricot chutney

115g (4 oz) ready to eat dried apricots, halved

1 tsp mixed, dried, herbs

4 tbsp crème fraîche

beaten egg, to glaze

salt and freshly-ground black pepper, to taste

Method:

Begin with the pastry: Sift together the flour and salt into a bowl. Dice the butter and lard, add to the flour and rub in with your fingertips until the mixture resembles coarse crumbs. Season to taste with salt and freshly-ground black pepper then slowly add the water, initially mixing with a palette knife an then with your hand (adding just enough to bring the mixture together) into a solid mass.

The dough should be stiff and dry and it can be wrapped in clingfilm (plastic wrap) and chilled in the refrigerator for 30 minutes before rolling (this will make the dough easier to roll).

For the Filling: Heat the oil in a large pan, add the onion and chicken meat and fry until just coloured. Stir in the curry paste (or powder) and fry the mixture for 2 minutes more.

Now add the chutney, apricots, carrots, herbs and crème fraîche. Season to taste and stir to combine. Take off the heat then turn the mixture into a deep oven-proof dish (about 1l [4 cups]).

Remove the pastry from the refrigerator and roll out on a floured work surface until 3cm (1 in) larger than the top of your pie. Cut strips all the way around the pastry and set these on the rim of your dish. Dampen the edges then place the pastry on top and crimp the edges to seal.

Re-roll any scraps and use to decorate the top of the pie. Cut a steam hole in the centre then brush over the top with the beaten egg to glaze before transferring the pie to an oven pre-heated to 190ºC (375ºF). Bake for 40 minutes, or until the top is crisp and golden brown in colour.

Cut the pie into generous wedges and serve accompanied by steamed vegetables.

Halibut and Tomato Curry

Halibut and Tomato Curry is a modern British Fusion recipe for a classic curry of halibut fillets cured with lemon juice in a spiced tomato sauce base.

Ingredients:

4 tbsp lemon juice

750g (1 1/2 lbs) thick halibut fillets, skinned and cubed

1 onion, finely chopped

3 garlic cloves, finely grated

2 tbsp fresh ginger, finely grated

2 tsp black mustard seeds

4 tbsp rice wine vinegar

2 tbsp cumin seeds

1 tsp ground turmeric

1 tsp hot chilli powder

1 tsp sea salt

4 tbsp sunflower oil

2 x 400g (14 oz) tins of chopped tomatoes

1 tsp sugar

For Garnish:

chopped coriander (cilantro) leaves

1 green chilli, finely chopped

natural yoghurt, to drizzle

Method:

Begin with the marinade. Mix together the lemon juice, vinegar, cumin, turmeric, chilli powder and salt in a shallow blow. Add the cubed fish and turn to coat the meat all over. Cover with clingfilm (plastic wrap) and place in the refrigerator for about 30 minutes. This marinade not only flavours the fish, but the vinegar also helps firm up the fish flesh.

In the meantime, heat the oil in a large pan or wok over high heat. When hot add the onions, garlic, ginger and mustard seeds. Stir into the oil then reduce the heat to low and cook gently for 10 minutes, or until the onions are very soft, stirring occasionally.

Add the tomatoes and sugar. Stir with the other ingredients and bring to a boil. Reduce to a simmer, cover the wok and cook gently for 15 minutes, stirring occasionally.

Now add the fish and its marinade to the wok, stirring gently to combine. Bring to a simmer, cover and cook gently for about 18 minutes, or until the fish is just cooked through and flakes easily with a fork.

Turn the curry into a warmed serving bowl and garnish with coriander leaves, the chopped green chilli and the yoghurt.

Serve immediately, accompanied by basmati rice, fresh pickles and
poppadoms
.

Mushrooms Pilaf

Mushrooms Pilaf is a modern British Fusion recipe for a classic one-pot dish of rice cooked with mushrooms and onion in a beef stock base.

This is a truly excellent way of using mushrooms and a whole range of varieties are suitable for this dish.

Ingredients:

2 tbsp butter

1 medium onion, very finely diced

400g (1 lb, scant) long-grain (ie Thai Jasmine) rice

125g (4 1/2 oz) mushrooms, sliced

800ml (3 1/5 cups) beef stock

Method:

Add the butter to a large pan and when melted use to fry the onion for 2 minutes before adding the rice. Stir to coat the grains and continue to cook until golden brown in colour. Stir-in the mushrooms then add the beef stock.

Bring to a boil then reduce to a low simmer, cover and cook for about 20 minutes, or until the rice is soft and the liquid has been absorbed.

Lentil Curry with Rhubarb and Sweet Potatoes

Lentil Curry with Rhubarb and Sweet Potatoes is a modern British Fusion recipe for a classic vegetarian dish of lentils curried with sweet potatoes and rhubarb before being baked in an oven and topped with grated coconut.

Ingredients:

150g (1/3 lb) dry red lentils

1 large sweet potato, peeled and sliced

1 tbsp ghee

180g (6 oz) rhubarb, diced (no need to peel)

2 tbsp honey

1 tbsp curry powder

1 tsp ginger, grated

1 tbsp hot red chilli powder

salt and freshly-ground black pepper, to taste

45g (1 1/2 oz) freshly-grated coconut

Method:

Wash the lentils thoroughly then add to a pan. Add water to cover then bring to a boil and reduce to a simmer. Stir-in the sweet potatoes then cover with a tight-fitting lid and simmer until soft (about 50 minutes) — check the water levels and top-up as needed.

At this stage remove the lentil and sweet potato mix from the heat, drain and set aside. Meanwhile, add the ghee to a pan and once hot stir-in the rhubarb. Stir-fry for 1 minute then reduce the heat and continue cooking for about 15 minutes, or until tender. Stir-in the honey and spices and cook for 1 minute more. Mash together the lentils and sweet potatoes with a fork then stir into the rhubarb mix.

Turn the mixture into an oven-proof dish and transfer to an oven pre-heated to 200ºC (390ºF). Bake for about 20 minutes, or until lightly browned on top and hot through. Garnish with the grated coconut and serve.

Naga Curry

Naga Curry is a modern British Fusion recipe (based on an Indian original) for a classic beef and lentil curry with potatoes that employ the world’s hottest chilli pepper, the naga jalokia as a featured ingredient.

The
naga jalokia
and its cultivars (eg the Naga Dorset and the bhut jolokia) are counted amongst the world’s hottest chillies. They originate from northeastern India (Assam, Nagaland, and Manipur) and Bangladesh and are also grown in Sri Lanka. A friend of my brother’s brought some from Sri Lanka and I simply had to create a recipe to make the most of them. The curry given below is the result of the experiment. This curry may well have some claim to being ‘The World’s Hottest Dish’.

Ingredients:

3 cinnamon sticks

2 tbsp
Garam Masala

1/2 tsp cumin seeds

1/2 tsp coriander seeds

2 tsp freshly-grated ginger

1/2 tsp turmeric

1/2 tsp ground methi (fenugreek) curry leaves

1 tbsp paprika

12 to 15 Naga Jalokia chillies, chopped

100g (3 1/2 oz) red lentils

450g (1 lb) cubed beef

2 large onions, finely sliced

4 tbsp butter or ghee

salt and black pepper, to taste

10 small Charlotte potatoes, halved

5 Naga Jalokia chillies, sliced

Method:

Add the butter or ghee to an oven-proof casserole and use to sweat-down the onions until meltingly soft. Now add the spices and the first lot of chillies and stir through. Add the beef and stir until completely browned before adding the lentils, seasoning to taste and adding enough water to completely cover all the ingredients. Bring to a simmer, cover the dish and place in an oven pre-heated to 150ºC (300ºF). Allow to cook for an hour then add the potatoes and the remaining chillies.