Curry » Cyder with Eloise

Goat Curry with New Potatoes & Spinich

Jan 012012

Ingredients
1kg Goat Meat, I used a leg with bone in so the actual weight in meat was about 800g. Chop the meat into 1 inch cubes, anything left on the bone will fall off in the pot.

1 Onion, diced
3 tsp Root Ginger, finely chopped
6 Cloves Garlic, finely chopped

The spices I have used are as follows but you can add more or less depending on your tastes & spice rack limitations:
3 tsp Chilli Flakes
1 1/2 tsp Brown Mustard Seeds
1 1/2 tsp Yellow Mustard Seeds
3 tsp Ground Coriander
3 tsp Ground Cumin
3 tsp Turmeric
10 curry leaves, crumbled

600ml chicken or vegetable stock, I used home-made but you can use a stock cube but be careful with seasoning as it can be quite salty.

400g Spinach
400g New potatoes, halved

Groundnut oil
Sea Salt
Freshly Ground Black Pepper

Method
Preheat the oven to low (Gas 3).
Season the goat with a little black pepper and sea salt.
Heat a large frying pan with a little groundnut oil.
Brown the goat in the pan a portion at a time to ensure the meat develops some colour and flavour; if you try to cook it all in one go then it will just sit and cook in it’s own juices. Then set the meat aside.
Heat some oil in a heavy based casserole dish, add the onions and stir gently as they first turn translucent and then start to brown. Add the garlic and ginger and continue to stir for 3 minutes to prevent the garlic from burning; this can give a bitter taste to the dish.
Add all the spices and stir for a further 3 minutes; you may need to add some stock to loosen the dry ingredients into a paste.
Add the goat meat and coat in the spice mixture slowly adding the stock to keep the dish fluid.
When all the stock has been added bring to the boil, then remove from the stove and place in a low oven (Gas 3) for approximately 2 hours. Check on it after around 45 minutes to make sure there is enough stock and if you need to add more do so, repeat until all the meat has fallen off the bone which you can now remove.
Add the new potatoes and cook for a further hour, keeping an eye on the level of liquid, it is best to have some excess stock in the pot to reduce later then have the meat too dry.
When the potatoes are cooked through move the pot back to the stove top and add the spinach, turn the heat up to a simmer, this should not take long as the dish will still be hot from the oven. Simmer for 5 minutes (or longer if you need to reduce the liquid stock) to warm the spinach though before serving.

Aubergine & Chickpea Curry

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Jun 292011

Completely unrelated to the aubergines – I wanted to post a photo of the progress being made on the barn so I can look back later when it’s all complete.

The idea for this recipe came from “The Best Aubergines Ever” – Madhur Jaffrey’s Ultimate Curry Bible, but has been amended slightly.

Serves 3-4 as a main but works really well as part of a meal served with chapati’s and dal.

Ingredients
400g chickpeas, if using fresh ensure you soak them for 24 hours and then cook for 1 hour in salted water
3 tbsp groundnut oil
1 tsp brown mustard seeds
1 large onion, peeled and chopped
4 cloves garlic, crushed
400g chopped tinned tomatoes
2 whole red chillies, sliced (I leave the seeds in – but it depends how hot you like it)
approx 10 curry leaves, crushed
1/2 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1 tbsp tomato purée
50ml water
2 Large Aubergines, sliced
2 tbsp chilli oil (or olive oil)

Serve with
150ml greek yoghurt
1/2 tsp salt
1/2 tsp roasted cumin seeds
1 tbsp tamarind paste
1 tbsp granulated sugar
20ml boiling water

Mix 1/4 tsp salt and 1/4 tsp of cumin seeds in with the yoghurt and set aside.
Mix the remaining salt and cumin seeds with the tamarind paste, add the sugar and dissolve with enough boiling water so that the tamarind mixture until it is of a consistency that you can drizzle off a spoon.

Method
Heat the oil in a large heavy based pan.
Add the brown mustard seeds and stir for a few seconds, they will start to pop, now add the onion and cook on a high heat until the onion starts to brown slightly, then and add the chickpeas, garlic and remaining ingredients. Bring to the boil and then reduce to a simmer, cover the pan and cook for 20 minutes (or longer to improve the flavour if you have the time), stir occasionally and add more water if required.
Heat your oven to 180c (Gas 4).
Lay the sliced aubergine out on a baking tray and lightly brush the chilli oil over the top, sprinkle with a little salt. Bake in the oven for 15 minutes or until the aubergine starts to brown, remove from the oven and turn the slices over, brush the second side with the chilli oil and then return to the oven for 10 minutes. Remove from the oven and layer on a large serving plate.
Spoon the tomato and chickpeas over the aubergines, top with the yoghurt and then drizzle the tamarind mixture over the top.

Goat Curry with Potatoes

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Jun 122011

We were discussing goat meat the other night with some friends and someone said it’s a shame we can’t get goat meat around here, then on Saturday morning at the local farmers market in Oundle low and behold the Wobbly Bottom goats cheese stall was selling goat meat. We couldn’t resist.

This recipe would work just as well with lamb, pork or beef. The original recipe idea was taken from Madhur Jaffrey’s Ultimate Curry Bible however we made quite a few changes.

Serves 4

Ingredients
2 tbsp cumin seeds, roasted & ground
7-10 cloves of garlic, finely chopped
2 birds eye chillies, finely chopped
2 tbsp garam masala (Guyanese Garam Masala Recipe)
2 tbsp curry powder
3 tbsp groundnut oil
1 onion, sliced
4 spring onions, chopped
3 tbsp celery tops, finely chopped
1kg Goat Meat (on the bone), chopped into chunks
600ml water
2 tsp salt
100g new potatoes

Method
Roast and grind the cumin seeds and then mix in a bowl to a paste with the chillies, garlic, curry powder, garam masala and a dash of water.
Heat the oil in a large pan and add the spice paste, fry for two to three minutes and then add the meat, cook for two minutes adding a splash of water as required.
Add the onion, celery and spring onions, then add the remaining water and bring to the boil, reduce to a low heat cover and cook for a minimum of 1 hour either on the stove or in the oven, until the meat falls off the bone.

Pop to the pub for a while as the meat cooks.

When you return add the potatoes and remove the lid to reduce the liquid, this will take approximately 15-20 minutes. When the potatoes are nearly ready cook your rice.

Guyanese Garam Masala

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Jun 122011

1 tbsp Coriander Seeds
1 1/2 tbsp Cumin Seeds
1 1/2 Fennel Seeds
1 1/2 Fenugreek Seeds
1 1/2 Black Peppercorns
3/4 Brown Mustard Seeds
3/4 Nigella Seeds
3/4 Whole Cloves
1/2 Allspice
3/4 Ground Turmeric

Roast all the spices (Other then the turmeric) and then transfer to a pestle & mortar. Grind the spices to a fine powder.

Thali

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Jul 302010

Thali – A number of different dishes served typically for sharing, normally includes Indian breads, dal, curry, rice and pickles.

Or it could just be that I raided the freezer and this is what I found. An Indian Tapas meal – for the recipes follow the links.

Burmese Chicken Curry – One Lenny had made while I was away.

Masoor dal with Pumpkin

Indonesian style Lamb Curry with Mushrooms

Cauliflower and Mushroom Curry

Lime Pickle

Mango Chutney – Ok I admit it I bought this one.

Mint Raita
200ml Yogurt
1 tbsp Dried mint (or fresh but ensure it is very finely chopped)
1/2 tsp Tamarind paste
1/4 tsp Garam Masala
1/4 tsp Turmeric
Blend all ingredients well and then leave to chill preferably for about 3 hours before serving. The chilling is not essential but i does encourage the flavours.

Poppadoms – Also purchased

Karunaikizhangu Masiyal

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Jul 282010

What do you mean I didn’t bring you anything back from India! How about a recipe taken from “The Hindu” submitted by Rajeswari Shankar.

Karunaikizhangu Masiyal is a traditional Indian side dish. I have had to adapt the original for ingredients available in the UK. The recipe originally called for Colocasia, which is just one of the Indian terms for Taro root, this can be sourced in Europe but otherwise try Yams (Common in Tamil Nadu province), Potatoes or Jerusalem artichokes.

Asafoetida – do not be tempted to buy the product mixed with rice flour make sure you go for the pure (really stinky) stuff.

Ingredients
250g (of selected vegetable – see above)
75g toor dal
1 tbsp tamerind paste
1 tsp turmeric powder
1 tbsp groundnut oil
1 tsp yellow mustard seeds
1 tbsp Urid Dal
1/2 tsp asafoetida
2 green chillies, finely chopped
1/2 inch grated ginger
2 tbsp grated coconut
15 curry leaves
1 tbsp chopped coriander
1 lime

Method
In two separate pans bring some salted water to the boil and cook the (enter vegetable name here) and toor dal until it has just lost it’s bite.
In a heavy bottomed pan place the vegetables and toor dal, turmeric powder, tamarind and season with some salt.
Mash everything together and cook for 5 minutes.
Transfer to a serving bowl.
Heat the oil in a skillet or frying pan, add mustard seeds, urad dal and asafoetida. When it turns golden brown add the green chillies, ginger, curry leaves and coconut, stir for about 3 minutes and then add to the vegetable mash and garnish with coriander and a dash of lime.

Cauliflower and Mushroom curry

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Jul 252010

One of the things I was most looking forward to about India was hunting down some new spices, it turned out that there was little to add to my collection, so instead I decided to try some different spice blends which is a bonus because these I can recreate at home with the original spices.

Sambar Powder
2 tsp Coriander seeds
1 tsp Cumin seeds
1 tsp Brown mustard seeds
1 tsp Fenugreek seeds
1 tsp Turmeric powder
1/4 Asoefetida
1 tsp Red chili powder
1/2 tsp Black pepper
10 Curry leaves, dried
Using a skillet or heavy based frying pan roast the seeds and then transfer into a pestle and mortar with the curry leaves and grind to a fine powder, mix in all the other spices.

Cauliflower and Mushroom curry
1 Large white onion, chopped
4 Garlic cloves, chopped
2 tbsp Sambar powder
200ml Tomato passata
1 Cauliflower, broken up into florets
15 Button mushrooms

Method
Heat a little oil in a heavy based pan and add the onion and garlic to soften, add the Sambar powder and stir well. Add the tomato passata and bring to a simmer then the cauliflower and mushrooms, and cover for 15 minuets, stirring occasionally with a little water if you think it is too dry.

Rick Stein – Wet Fish Curry

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May 122010

Following on from the success of his Far Eastern Odyssey, Rick Stein is to appear at Taste of London as official ambassador for Malaysia Kitchen campaign 2010, celebrating Malaysian food in the UK, where he will complete live cookery demonstrations within the Malaysia Kitchen enclosure.

This recipe is from the book Rick Stein’s Far Eastern Odyssey. The recipe requires ‘panch phoran’ which is a five-spice blend used in Bengali and Bangladeshi cooking, I did not make up a full mixture but just used 1/4 tsp of each and that worked fine for the quantity of fish stated below.
For my fish I used a whole bream which I first filleted, although very tasty was a little too fiddly for this recipe, so next time I will stick to Rick’s suggestions and use a meatier fish such as haddock.

Ingredients
For the panch phoran
1 tbsp brown or black mustard seeds
1 tbsp nigella seeds (kalonji)
1 tbsp cumin seeds
1 tbsp fennel seeds
1 tbsp fenugreek seeds

For the fish curry
500g/17½oz thick white fish fillet, such as hake, haddock or snapper, skin on
salt, to season, plus 1 tsp
2 tsp turmeric powder
3 tbsp vegetable oil
200g/7oz small waxy potatoes, such as Charlotte, peeled and cut into 1cm/½in-thick slices
100g/3½oz moong dal (mung beans; you can get these pre cooked in tins if you don’t have time to soak them)
1 tsp panch phoran (see recipe above)
1 tsp ground ginger
1 tsp Kashmiri chilli powder
1 tsp freshly ground cumin seeds
1 tsp freshly ground coriander seeds
900ml/1½ pints water
150g/5oz aubergine, cut into 1cm/½in-thick pieces
4-6 green cayenne chillies, halved lengthways
4 tbsp roughly chopped fresh coriander

Method
For the panch phoran, place all of the panch phoran ingredients into a small screwtop jar and mix well. (The spice mix will keep for up to a year in this jar if placed in a cool, dry and dark area.)
For the fish curry, cut the fish fillet into pieces 2.5cm/1in thick, then season the fish pieces on both sides with some salt and dust with half the turmeric powder.
Heat the vegetable oil in a medium-sized pan over a medium-high heat. Add the pieces of fish a few at a time and fry for one minute on each side until lightly browned all over. Lift out onto a plate and set aside.
Add the potato slices to the pan and fry for 2-3 minutes on both sides, or until golden-brown. Lift out and set aside on a plate.
Add the moong dal to the oil left in the pan and leave to sizzle for a few seconds. Add the panch phoran, the remaining turmeric powder, the ground ginger, chilli powder, ground cumin seeds and ground coriander seeds and cook for a few seconds, or until aromatic.
Add the water, the fried potatoes, aubergine, green cayenne chillies and the remaining teaspoon of salt and bring to the boil. Cover the pan with a lid and simmer for ten minutes, or until the potatoes are tender.
To serve, add the pieces of fried fish and simmer for 2-3 minutes, or until the fish is cooked through. Stir in the fresh coriander and serve.

Devil's Curry

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Mar 292010

I have not made many posts recently as I have been revisiting old recipes and last week Lenny took over with recipes from Rick Stein’s Far Eastern Odyssey

We had Steamed mussels with yellow kroeung coconut milk and kaffir lime leaves, the paste we made for this dish was too much for just the one portion of mussels but would taste fantastic if you marinated some chicken on skewers and then grilled or barbecued them and served with a rice salad.

and

Devil’s Curry – which we modified slightly from Rick’s recipe with the inclusion of palm sugar and fish sauce but the basic ingredients are the same.

Serves 4

Curry Paste
15 dried red kashmiri chillies, soaked in hot water for 30 minutes
2 tsp paprika
20g ginger, peeled and roughly chopped
100g shallots, roughly chopped
20g garlic, roughly chopped
30g peanuts
1 tbsp coriander seeds, ground
1 tsp turmeric powder
4 tbsp vegetable oil
pinch of salt
Blend all ingredients in a food processor to make a smooth paste.

Ingredients
2 tbsp dark soy sauce
2 tbsp rice vinegar
3 tbsp palm sugar
4 chicken breasts, approximately 3cm cubes
2 tbsp yellow mustard seeds, ground
3 tbsp vegetable oil
150g shallots, finely sliced
20g garlic, finely sliced
1 tsp Devil’s curry spice paste (above)
6 new potatoes
300g tomatoes, quartered
2 tbsp fish sauce
1 bird’s eye red chilli, finely sliced

Method
Mix the soy sauce, rice vinegar, palm sugar and 1 tsp salt in a large bowl. Add the chicken and cover to marinate then set aside for 30 minutes.
Heat the oil in a large heavy based pan over a medium high heat, add the shallots and garlic and fry until lightly browned. Add the spice paste and fry for 5 minutes until the aromas are released. Stir in the chicken and it’s marinade, the ground mustard seeds, potatoes, tomatoes, fish sauce and 450ml of water then simmer uncovered for 30 minutes until the chicken and potatoes are cooked and the sauce has reduced slightly and thickened.
Stir in the sliced birds eye chilli, simmer for 1 minutes then serve with jasmine white rice.

Indonesian style Lamb Curry with Mushrooms

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Feb 212010

This is a really scrummy recipe. Even if you don’t normally like to cook curry’s from scratch please try to give this a go as it is very simple. As with most curry’s it benefits from being cooked early in the day and then left in the pan for 4 hours while you hit the pub. Just heat it up when you get home and serve with plain rice. We also served it with the pumpkin dal I made the other week.

In this recipe use a thick and creamy coconut milk, it is not worth trying to save calories over flavour, and if you want to save a few pennies in my local store anyway the thick and creamy version is 50p cheaper then the light version. Do not shake the can as you want to separate the cream from the top.

Ingredients
3 Shallots, peeled and quartered
5 Garlic cloves, peeled
2 inch Fresh ginger, roughly chopped
1 Red pepper
4 tsp Coriander seeds
3 tsp Cumin seeds, roasted
3 Cardamom pods, seeds only
2 tsp Paprika
1 tsp Cayenne pepper
1/2 tsp Turmeric
1/2 tsp Cinnamon
400ml Creamy coconut milk, separate the cream from the milk with a spoon and set the cream aside
3 tsp Groundnut oil
500g Lamb, cut into 1inch cubes
2 tbsp Tamarind paste
1 tbsp Fish sauce
300g Chestnut mushrooms

Method
Make a paste by blending the shallots, garlic, ginger and red pepper.
Grind the coriander, cumin and cardamom seeds in a pestle and mortar, then add to the paste along with the remaining spices.
Heat the oil in a heavy based pan and when hot pour in the paste and fry on a medium heat for 10 minutes until the paste starts to thicken and darken.
Next add the lamb, stir to coat the meat with the paste and put the lid on the pan and cook for 10 minutes, stirring occasionally.
Add the coconut milk, tamarind, fish sauce and 100ml of water to the pan, bring to a simmer and cover simmering for 30 minutes. If the sauce gets too thick you can turn the heat down or add more water but be careful not to make it too thin as the mushrooms will add a lot of their own water later.
Add the mushrooms, cover again and simmer for 30 minutes. If the sauce is too thin then leave the lid off to help it reduce. About 10 minutes before you are ready to serve stir in the coconut cream, adding extra fish sauce or chopped chilli’s to taste.

Older Entries

Cyder with Eloise

Goat Curry with New Potatoes & Spinich

Aubergine & Chickpea Curry

Goat Curry with Potatoes

Guyanese Garam Masala

Thali

Karunaikizhangu Masiyal

Cauliflower and Mushroom curry

Rick Stein – Wet Fish Curry

Devil's Curry

Indonesian style Lamb Curry with Mushrooms

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