Category Archives: Curry

Lamb Pasanda

Having been given a shoulder of lamb over the Christmas holiday, I thought it was about time to cook it but wanted to try something new with it. While I was looking through my new Curry Bible that I was given for Christmas, I found the following delicious recipe. It was so simple to cook and for once I had all the ingredients, which was perfect as I didn’t fancy going anywhere during the recent winter storms.

This is what the book said about it…
“Here is a legacy from the glorious days of the Mogul courts, when Indian cooking reached a refined peak. The word Pasanda, from which this creamy dish gets its name, indicates small pieces of boneless meat, in this case tender lamb, flattened as thin as possible.”

Source: Curry Bible – Mridula Baljekar

(Printable Recipe)

Serves 2-4

Ingredients:
1lb 5oz/600g Boneless Shoulder or Leg of Lamb
2 tbsp Garlic and Ginger paste
2oz/55g Ghee or 4 tbsp Groundnut Oil
3 large Onions, chopped
1 fresh Green Chilli, deseeded and chopped
2 Green Cardamom pods, bruised
1 Cinnamon stick
2 tsp Ground Coriander
1 tsp Ground Cumin
1 tsp Ground Turmeric
9fl oz/250 ml Water
5fl oz/150 ml Double Cream
4 tbsp Ground Almonds
1.5 tsp Salt
1 tsp Garam Masala
Paprika and toasted Flaked Almonds to garnish

1 Cut the meat into thin slices and place the slices between clingfilm and pound with a rolling pin to make them even thinner.

2 Put the lamb in a bowl, add the garlic and ginger paste and rub the paste into the lamb.

3 Cover and set aside in a cool place to marinate for 2 hours.

4 Melt the ghee or oil in a large frying pan with a tight lid over a medium heat. Add the onions and chilli and cook, stirring frequently, for 5-8 minutes, until the onions are golden brown.

5 Stir in the cardamom pods, cinnamon stick, corriander, cumin and turmeric and continue stiring for 2 minutes, or until the spices are aromatic.

6 Add the meat to the pan and cook, stirring occasionally, for about 5 minutes, until it is brown on all sides and the fat begins to separate.

7 Stir in the water and bring to the boil, still stirring. Reduce the heat to its lowest setting, cover the pan and simmer for 40 minutes, or until the meat is tender.

8 When the lamb is tender, stir in the cream and ground almonds together in a bowl. Beat in 6 tbsp of the hot cooking liquid from the pan, then gradually beat this mixture back into the pan.

9 Stir in the salt and garam masala and continue to simmer for a futher 5 minutes, uncovered, stirring occasionally.

Garnish with a sprinkling of paprika and toasted almonds and serve.

Enjoy!

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Thai Green Chicken Curry

This New Year’s Eve was a big family and friends celebration and so we decided on making it a curry night. While I made a usual Korma favourite, my mum made her Thai Green Chicken Curry which always goes down well. While stuck at their home in the snow, my mum made it again and this is what she sent me…

I always enjoy making a Thai Green Curry and did just that for New Year’s Eve when we had eighteen friends for a meal to celebrate the New Year 2010. They all helped out by bringing starters, puddings, cheese etc. and another friend brought an Indian curry to go with this and the Korma too. I’ve used the same recipe since 1998 when my daughter returned from her year and a half stay in Australia. She and her housemates used to make this as an easy meal and fed friends as well. She always used vegetables to add flavour and another dimension to the curry but I’ve noticed that some cooks only use meat or shellfish. If you are a vegetarian the meat and shellfish can just be left out.

I normally make my own green curry paste with lemongrass, chillies, garlic, ginger etc (and nearly everyone has their own recipe). Today I’m stuck at home with the snow so I used a good green paste from a jar. I hope you find it easy to make and enjoyable to eat.

(Printable Recipe)

Serves 4

Ingredients:
5 Chicken thighs or breasts – cut into bite-size pieces
Thai green curry paste - homemade or from a jar
Green vegetables – I use a combination of beans, mange-tout, green pepper, asparagus or whatever is around.
1 x 400ml coconut milk
1-2tbsp Fish sauce
½-1tbsp unrefined caster sugar
Chopped coriander
Jasmine or long-grain rice

1 Put a little oil in a wok and cook the chicken until lightly browned, removed from pan.

2 Heat the wok until very hot and add 1 heaped tsp of green curry paste and cook for a minute.

3 Return the chicken to the pan and coat with the paste, stirring all the time.

4 Then add the coconut milk and cook on a low heat for 15 minutes until the mixture begins to thicken a little.

5 Add the fish sauce and sugar to your taste, finally adding the green vegetables.

6 Cook for 5 minutes until the vegetable and hot but still have a bite (it may depend how you like your vegetable as to how long you cook them).

Serve with chopped coriander and Jasmine rice.
If using ordinary rice squeeze some lime juice over the cooked rice and fork through before serving.

NB the curry can be made in advance or even the day before, and kept in the fridge, so long as it is heated through properly before serving.

Enjoy!

Pork with Mixed Green Beans

Having had a Curry recipe book given to me for Christmas, I thought it was about time to try a quick one after a long day in the office. Having all the ingredients apart from the Galangal, I popped by the shops on the way home to pick some up. It was very easy to prepare and cook and tasted great!

This is what the book said about it…
“Quick and convenient, this tasty Thai-style pork curry uses a mixture of different beans and envelopes them in a spicy sauce enriched with peanuts.”

Source: Curry Bible – Mridula Baljekar

(Printable Recipe)

Serves 2-4

Ingredients:
2 tbsp Groundnut Oil
2 Shallots, chopped
8 oz/225g Pork Fillet or Pork Chops, thinly sliced
1 inch/2.5 cm piece of fresh Galangal, thinly sliced
2 Garlic Cloves, chopped
10 floz/300ml Chicken Stock
4 tbsp Chilli Sauce
4 tbsp Crunchy Peanut Butter
4 oz French Beans, trimmed
4 oz Runner Beans, trimmed and sliced

1 Heat the oil in a wok or large frying pan and stir-fry the the shallots, pork, galangal and garlic until lightly browned.

2 Add the stock, chilli sauce and peanut butter and stir until the peanut butter has melted.

3 Add all the beans and simmer for 5-10 minutes.

Serve with Thai sticky rice or crispy noodles.

Enjoy!

Galangal on Foodista

Thai Green Prawn Curry

Love Thai food? Why not try this delicious Thai Green Prawn Curry. Having recently blogged about several Indian curries, I wanted to try something a bit different and just as tasty. This recipe is an amalgamation of several recipes I have found on the internet and from the back of the curry paste jar itself.

It is very easy to cook and a suprisingly light meal too compared to other curries.

(Printable Recipe)

Serves 2

Ingredients:
2 tbsp Thai Green Curry Paste
400ml Can Coconut Milk
2 tsp Sugar
400g bag Tiger Prawns
100g baby Spinach Leaves or Stir Fry vegetables
Juice of 1 Lime
1 tbsp Thai Fish Sauce

1 Heat 1tbsp of oil in a saucepan and add 2-3 tablespoons of the curry paste and stir in.

2 Add the coconut milk and sugar to the paste, stir in and bring to the boil.

3 Turn down the heat slightly and simmer the curry for 5-7 minutes to reduce the consistency.

3 Add the prawns and stir for 3-5 minutes.

4 Then add the lime juice and fish sauce and let it simmer for a few more minutes.

4 Add some spinach or stir fry vegetables to the curry and cook it through until it has wilted.

Serve with Thai sticky rice.

Enjoy!

For a vegetarian alternative, replace the prawns with 2 peeled sweet potatoes.

Venison Curry with Sweet Potato

As it is National Curry Week (22-28 November 2009), I thought I would have a go at making a seasonal curry.

Having a Venison Steak in the fridge, I thought that it would be ideal as the basis to my curry. So I set about looking for a decent recipe and came across the following from the BBC Food Site which I adapted to my own tastes…

Vension Curry with Sweet Potato.

It was very easy to prepare and cook, and with the meat being so lean, it meant that it tasted very tender and full of flavour. If you want to try something other than beef or lamb in a curry, I highly recommend giving venison a go.

(Printable Recipe)

Serves 2

Ingredients:
2 tbsp Vegetable oil
150g/ 5½oz Venison diced
1 tbsp Garam Masala or medium curry powder
1 tsp Turmeric
½ tsp Cumin seeds
2 Bay leaves
Pinch Chilli flakes
50g/ 1¾oz Sweet potato, peeled and cubed
2 Baby leeks, chopped
4 tbsp Red wine
1 Lime, juice only

1 For the curry, heat one tablespoon of oil in a frying pan over a high heat, add the venison and fry for two minutes.

2 Add the curry powder, turmeric, cumin seeds, bay leaves and chilli flakes and cook for a further three minutes. Remove from the pan and keep warm.

3 In the frying pan, heat a tablespoon of oil over a medium heat and add the sweet potato and leeks. Cover with a lid and cook for five minutes.

4 Add the venison back to the sweet potato and leeks and cook for three minutes.

5 Add the red wine and lime juice and cook for two minutes. Remove from the heat.

6 To finish, stir some coriander into the curry and for an extra twist, add a spoonful of Greek yoghurt on top and garnish with more coriander.

Serve with some pilau rice.

Enjoy!

Sweet Potato on Foodista

Vegetable Balti

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While cooking my Chicken Korma recipe, I thought I would make my life a little more fun (or should that be difficult) by making a second curry dish for the first time too, on our curry night. This is one of my girlfriends’ favourite currys, so had a search online and came across this Vegetable Balti Curry recipe on the BBC Good Food site. I knew she would be happy when telling her it would be high in fibre and vitamins, while low in fat and hopefully very tasty!

This recipe sounded perfect, though I wish I could have made the paste for this as well as the Korma! Instead, I had to get a jar of Patak’s Balti curry paste which I had never used before, but fingers crossed was hoping would do the job ok.

After getting all the ingredients for the Korma ready and having made the Korma paste, I set about peeling, chopping and cutting all the veg needed for this dish. I didn’t use all the same veg as mentioned on the Good Food site but used what I had in my vegetable racks, which was close enough! My only major change was using parsnips instead of turnips and only using half the amount of butternut squash and making up the rest, using some sweet potatoes that needed to be used up.

I found this such a simple recipe to make and was really glad I could leave this to cook and simmer while working on the more complex Korma at the same time.

The best part about this curry, was the fact my girlfriend and I both thought it tasted as good as the Vegetable Balti from our local restaurant. We ate half of it on our curry night and froze the rest in the hope of having it again one night soon! This I think, will become a regular home favourite with us.

Serves 4

1 tbsp vegetable oil
1 large onion , thickly sliced
1 large garlic clove , crushed
1 eating apple , peeled, cored and chopped into chunks
3 tbsp balti curry paste (we used Patak's)
1 medium butternut squash , peeled and cut into chunks
2 large carrots , thickly sliced
200g turnips , cut into chunks
1 medium cauliflower , weighing about 500g/1lb 2oz, broken into florets
400g can chopped tomatoes
425ml hot vegetable stock
4 tbsp chopped coriander , plus extra to serve
150g pot low-fat natural yogurt

1 Heat the oil in a large pan, then add the onion, garlic and apple and cook gently, stirring occasionally, until the onion softens, about 5-8 minutes. Stir in the curry paste.

2 Tip the fresh vegetables into the pan and add the tomatoes and stock. Stir in 3 tbsp of the coriander. Bring to the boil, turn the heat to low, put the lid on and cook for half an hour.

3 Remove the lid and cook for another 20 minutes until the vegetables are soft and the liquid has reduced a little. There should be some liquid remaining, but not too much. Season with salt and pepper.

4 Mix 1 tbsp of coriander into the yogurt to make a raita. Ladle the curry into bowls, drizzle over some raita and sprinkle with extra coriander. Serve with the remaining raita and warm mini naan breads.

Try different vegetables – shallots, broccoli, swede, sweet potatoes, peppers and mushrooms would go well together.

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Chicken Korma

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I thought it was about time to try a recipe from a fellow food blogger after a month of writing my own, so after coming across Back to the Chopping Board by James Brewer (after he came up with the Farewell Floyd Food Blogging Event), I noticed he was a man after my own heart and enjoyed a curry or two!

Having wanted to make a curry from the ground up for a very long time, I thought his Chicken Korma would be ideal to try as you get to make the paste as well. I believe the recipe is an adaption of a Jamie Oliver one from his Ministry of Food book. The pictures of the curry being made on James’ site made me want to have a go as part of a curry night I wanted to do.

After going through my spice cupboard, I realised I only needed to get a few extra bits, so popped to the shops to get a green chilli, some ground almonds and desiccated coconut, some fresh corriander, a tin of coconut milk and a pot of creme fraiche. This was going to be a cheap meal as well as fun to make! The only thing I didnt use from the original recipe was the chickpeas as I am not a great fan of them.

I got everything washed, chopped, cut, crushed and prepared, took my laptop into the kitchen (my printer had run out of ink, so I had no way of printing it off) and got to work cooking this recipe. At the same time as creating this dish, I also cooked a Vegetable Balti from the BBC Good Food site, as I wanted to make my life a little more difficult! I’ll write about that dish in another post.

This recipe was great fun to make and I would recommend it to anyone to try. Making the paste at the start was the best bit, rather than having to use a bought one. I was really pleased how it came out!

All I will say is, this is the best korma I have made, and even though there are some great sauces and pastes out there, nothing can beat making it yourself from the ground up. This is definately one I will be making again. It tasted delicious!

Korma Paste

2 cloves Garlic
Ginger, thumb-sized piece
1/2 tsp Cayenne Pepper
1 tsp Garam Masala
1/2 tsp Sea Salt
2 tbsp Groundnut Oil
1 tbsp Tomato Puree
1 fresh Green Chilli
3 tbsp Desiccated Coconut
2 tbsp Ground Almonds
Coriander, small bunch
2 tsp Cumin Seeds
1 tsp Coriander Seeds

1 Toast the cumin and coriander seeds together in a dry pan for a few minutes until they are golden. Remove from the heat and when cooled, grind them up in a pestle and mortar.

2 Peel the garlic and ginger and roughly chop.

3 Place all the ingredients into a food processor and whizz until you have a smooth paste.

Chicken Korma

2 Large Chicken Breasts
2 Medium Onions
Ginger, thumb sized piece
Coriander, small bunch
Groundnut Oil
Butter, knob of
Korma Paste (see above)
1 x 400 ml tin Coconut Milk
2 heaped tbsp Desiccated Coconut
1 heaped tbsp Ground Almonds
Sea Salt and freshly ground Black Pepper
4 tbsp Creme Fraiche

1 Firstly cut the chicken into cubes.

2 Peel and finely slice your onions, peel and finely chop the ginger, pick the coriander leaves and finally chop the stalks.

3 Put a large pan on a high heat, and add a few lugs of oil. Put the chicken into the pan and brown lightly on all sides for around 5 minutes, then remove from the pan.

4 Add the butter, onions, ginger and coriander stalks. Keep stirring it frequently to ensure none of it catches and burns, but turns golden evenly for around 10 mins.

5 Add the chicken back into the pan, and cook for another 2-3 mins.

6 Put in your Korma paste, stir well and cook for around 2-3 mins to help cook the rawness out.

7 Pour in your coconut milk, ground almond and desiccated coconut. Fill the empty coconut milk tin half with water and pour into the pan and give a good stir. Bring back to the boil, then turndown the heat and simmer for 30 minutes with a lid on. Check the curry regularly to make sure it is not drying out – if it does add a little water.

8 When the chicken is tender, season with salt and pepper and stir through Creme Fraiche.

Serve with Pilau Rice and sprinkle over the coriander leaves.

Enjoy!

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King Prawn Jalfrezi

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Having had a few days of rich heavy food, my girlfriend wanted me to cook something lighter for supper and promptly presented me with her latest edition of Top Sante magazine, asking me to cook the King Prawn Jalfrezi recipe, knowing full well we had all the ingredients in the fridge and cupboard.

So after reading the article and the blurb about turmeric being famed for its antioxidants and beneficial to your liver (which is probably why she wanted it), I raided the fridge and cupboard and got everything I needed ready to make it.

I had never made a Jalfrezi before so had no idea whether it was going to be a hot or mild curry. Suprisingly, it was very simple to create, and looked very similar to the wonderful glossy photo used in the magazine aside from the excellent lighting used!

This is one recipe I never thought I would create, especially as I love creating Balti’s and Korai’s and Massala’s and as a ‘supposed’ heathly variation, it was full of flavour and very filling and a simple recipe I would recommend to anyone.

2 tbs Sunflower Oil
1 tsp Cumin Seeds
1 Large Onion (sliced)
1 tbsp Ginger-Garlic Paste
1/2 tsp Turmeric Powder
1/2 tsp Chilli Powder
1/2 tsp Ground Coriander
Salt to taste
1 Large Green Pepper (sliced)
300g raw shelled King Prawns
2 ripe Tomatoes (sliced)
Handful fresh coriander leaves washed and chopped

1 Heat the oil in a heavy based saucepan and fry the cumin seeds until they start to darken.

2 Add the onion and fry for about 5 mins.

3 Add the ginger-garlic paste and stir in for a few seconds until well blended.

4 Add the rest of the spice powders and salt and cook for 3 minutes over a low heat.

5 Add the sliced peppers and cook it for another 8 mins.

6 Add the prawns and keep stirring for around 3 mins until they turn opaque.

7 Pour in 100ml of water and bring to the boil, then gently simmer for 3-4 mins.

8 Add the tomatoes and cook until soft but not mushy.

Serve with the fresh coriander garnish and rice.

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