Ed's Tiger Prawn Stew (Swedish)

Antal: 2 - 3 personer

Ingredienser:

450 g tigerräkor, skalade
1 ½ dl grädde
½ dl creme fraiche
4 vitköksklyftor, skalade och pressade
½-1 tsk färsk riven ingefära
1 tsk garam masala
½ tsk chili pulver
7 st torkade curry blad
1 tsk koriander (mald)
5 tsk tikka paste
1 tsk socker
10 st cherry tomater, delade i 4 delar

Arbetsbeskrivning:

1. Skala räkorna.

2. Lägg alla ingredienser i en skål utom räkorna och blanda om ordentligt.

3. När allt är blandat ta i räkorna, rör om så att allt täcks utav den goda såsen.

4. Ställ in i kylskåp och låt marinera mellan 4-6 timmar.

5. Ta ut från kylskåpet, häll upp allt i en kastrull, värm på och låt det små puttra och bli genom varmt.

6. När räkorna fått en rosa färg så är de färdiga. Men ta gärna upp en för att kolla för säkerhetsskull.
Red med maizena för en tjockare konsistens på såsen.

7. Servera tillsammans med kokt basmati ris.

Marinated Spiced Lamb Stew

Spice-coated lamb cubes, cooked until tender.

Serves: 4

Ingredients:

750-800 g lamb, trimmed of all fat and cut into 1 1/2 inch cubes
3 garlic cloves, crushed
2 teaspoons finely grated fresh root ginger
2 tablespoons white wine vinegar
5 tablespoons dried or fresh mint leaves, finely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chilli powder
6-7 cloves
1 cinnamon stick
1 bay leaf
1 black cardamom pod
1 onion, halved and sliced
200 ml natural yogurt
salt
2-3 tbsp oil

Method:

1. Place the lamb cubes in a bowl.

2. Put the garlic, ginger, vinegar, cumin, coriander, chilli powder and yogurt in a food processor and blend until smooth. Season, then pour this mixture over the lamb to coat it evenly.

3. Cover and chill in the refrigerator for 4-6 hours or over night if time permits.

4. Heat 2-3 tbsp oil in a casserole. Add the cloves, bay leaf, cardamom pod, cinnamon stick and the sliced onion. Stir-fry for 2-5 minutes, until the onion is lightly golden.

5. Add the lamb. Bring to the boil, then reduce the heat to a simmer and partially cover the pan.

6. Simmer, stirring occasionally for 50 minutes - 1½ hour or until the meat is tender.

 

7. Serve with Spiced Lemon Rice

 

 

 

Crispy Grilled Red Masala Mackerel

 

Serves: 2

Oven: 225 ˚C, 437 ˚F (hot air)

 

Ingredients:

 

2 fresh mackerel, each around 250-300 g, (8-10 oz), cleaned and gutted

 

Red Masala Paste:

 

1 tablespoon sunflower oil

1 teaspoon finely grated fresh root ginger

2 teaspoons finely grated garlic

2 red chillies, deseeded and very finely chopped

1 teaspoon chilli powder

½ teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

3 tablespoons tomato purée

1 teaspoon brown sugar

juice of 1½ - 2 lemons

 

Method:

 

1. Make a 4-6 deep diagonal slices on each side of the fish.

 

2. Make the paste by placing all the ingredients in a food processor and mix unil fairly smooth.

 

3. Season well and spread over the fish, making sure it gets into the slits.

 

4. Leave to marinate in the fridge for at least 1 hour.

 

5. Cook under a hot grill for 6-8 minutes on each side until cooked through and lightly charred at the edges. Cover with aluminium foil if it gets to dark.

 

6. Serve immediately with salad.

 

Salad:

 

½ cucumber, halved and sliced

10 cherry tomatoes, quartered

1 red onion, sliced

 ½ tbsp oil,

pinch of black pepper,

1 tbsp lemon juice

½ tbsp coriander leaves, chopped

 

Healthy tip:

 

The spices in this masala have many therapeutic properties, including boosting the immune system, improving circulation, improving mood and reducing inflammation.

 

 

 

 

 



Punjabi Masala Lamb Stew

This style of cooking favours dishes that use tomatoes, and in this recipe they form an integral part of the sauce.

 

 

Serves: 4

 

Ingredients:

 

600 g lamb, trimmed of all fat and cut into 1 1/2 inch cubes

3 cm ginger, peeled and roughly chopped

4 garlic cloves, peeled and roughly chopped

1 red chilli, deseeded and roughly chopped

3 tbsp vegetable oil

2 onions, peeled and finely chopped

2 tsp garam masala

1 tsp ground cumin

1½ tsp cayenne pepper

1 tsp mild chilli powder

800 g chopped plum tomatoes

2 tbsp lemon juice

1 tsp salt

450 ml natural yoghurt

coriander leaves to garnish

 

Method:

 

1. Trim off any excess fat off the lamb.

 

2. Put the ginger, garlic, chilli and a tablespoon or two of water into a food processor or blender and blitz to wet paste.

 

3. Heat 2 tablespoons of oil in a wide, heavy-based pan, and when you can feel a strong heat rising add the lamb cubes and fry for about 1-2 minutes on each side, until lightly browned all over. Remove the lamb from the pan and set aside.

 

4. Add the remaining oil to the pan and add the onions, garam masala, cumin, cayenne pepper and chilli powder. Stir well and sauté gently for 3-4 minutes or until the onions have softened slightly and the spices are fragrant.

 

5. Add the ginger and garlic paste and cook for another couple of minutes.

 

6. Increase the heat and add the browned lamb, tomatoes, lemon juice and salt. Bring to the boil, then reduce the heat to a simmer and partially cover the pan.

 

7. Simmer, stirring occasionally for 50 minutes - 1½ hour or until the meat is tender and the sauce thick.

 

8. Over a low heat, gradually stir in the yoghurt and simmer for a few minutes.

 

Serve immediately with warm breads or plain basmati rice. Garnish with coriandr leaves.

 



Chicken badami

 

Badami means almond, and this dish is typical of Moghlai cuisine, which favours using raw nuts to make a thick and creamy gravy. Serve this dish with basmati rice and plenty of naan bread, as you want to mop up every last bit of the flavourful almond sauce.

 

 

 

Serves: 4

 

Ingredients:

 

500 g boneless and skinless chicken (thighs or breasts), cut into 2 cm pieces.

4 garlic cloves, peeled and finely chopped

2 cm ginger, peeled and finely grated

1 tbsp lemon juice

sea salt and freshly ground black pepper

25 g silvered almonds

2 tbsp ghee or melted unsalted butter

2 onions, peeled and finely chopped

1 cinnamon stick

4 cardamom pods, lightly crushed

3-4 cloves

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

50 g finely ground almonds

300 ml natural yoghurt

 

Method:

 

1. Put the chicken pieces into a large bowl with the garlic, ginger, lemon juice and some seasoning. Mix well, cover the bowl with cling film and leave to marinate in the fridge for a few hours or overnight.

 

2. Place a large frying pan over a medium heat, add the silvered almonds and dry-toast them until they are light golden brown, remembering to toss them every once in a while to avoid burning the nuts. Tip on to a plate and leave to cool.

 

3. Return the pan to the heat and add the ghee or butter and the onions. Cook over a medium heat, stirring occasionally, for 6-8 minutes or until golden brown. Add the cinnamon, cardamom and cloves and fry for 2-3 minutes before adding the cumin, coriander, turmeric and ground almonds. Add the chicken to the pan and stir well to coat the meat in the spices. Turn the heat up slightly and stir frequently until the chicken turns opaque.

 

4. Reduce the heat to low and gradually stir in the yoghurt. Bring to a slow simmer, cover the pan and cook for another 20-30 minutes, stirring once or twice, until the chicken is tender.

 

5. When ready to serve, ladle the chicken into a serving bowl and sprinkle over the toasted almonds to garnish.

 

 



 

Coriander and cumin-flecked roti

Ingredients:

400 g plain wholemeal flour or choose white flour, plus extra for dusting
1 teaspoon salt
3-4 teaspoons cumin seeds
2 tablespoons very finely chopped coriander leaves
2-3 tablespoons light olive oil
250 ml lukewarm water

Method:

1. Mix together the flour, salt, cumin and coriander in a large mixing bowl.

2. Add the oil and work it into the mixture with your fingers.

3. Gradually add the measured water and knead for 5-6 minutes until smooth, adding a little extra flour if necessary.

4. Cover the dough with a damp cloth and allow it to rest for 30 minutes.

5. Divide the dough into 16 portions and form each into a round ball (45 g for each ball).

6. Roll each ball into a 12-15 cm (5-6 inch) disc, lightly dusting with flour if required.

7. Heat a large cast-iron griddle pan or a heavy-based frying pan on a high heat.

8. Cook the rotis, one at a time, for 45 seconds on one side, then flip over and continue to cook for 1½ minute until lightly browned at the edges.

9. Remove and keep warm in foil as you cook the rest. Serve warm with a variety of dishes.

Vegetable Samosas

A selection of highly spiced vegetables in a pastry casing makes these samosas delicious snack at any time of the day.

Makes: 28

Ingredients:

3 large potatoes, boiled and roughly mashed

75 g frozen peas, thawed

50 g canned sweetcorn, drained

1 tsp ground coriander

1 tsp ground cumin

1 tsp dry mango powder (amchur)

1 small onion, finely chopped

2 fresh green chillies, finely chopped

2 tbsp coriander (cilantro) leaves, chopped

2 tbsp fresh mint leaves, chopped

juice of 1 lemon

salt, to taste

Method:

1. Preheat the oven to 200°C/400°F/Gas 6. Cut each sheet of filo pastry in half lengthways and fold each piece in half lengthways to give 28 thin strips. Lightly brush with oil.

2. Toss all the filling ingredients together in a large mixing bowl until they are well blended. Adjust the seasoning with salt and lemon juice if necessary.

3. Using one strip of the pastry at a time, place 1 tbsp of the filling mixture at one end and fold the pastry diagonally over. Continue folding to form a triangle shape. Brush the samosas with oil. Bake for 15-20 minutes, until golden brown.

Beef Biryani

This biryani, which uses beef, is a speciality of the Muslim community. The recipe may seem long, but biryani is one of the easiest and most relaxing ways of cooking, especially when you are entertaining. Once the dish is assembled and placed in the oven, it looks after itself and you can get on with greeting your guests.

Serves :4

Ingredients:

2 large onions

2 garlic cloves, chopped

2.5 cm fresh root ginger, peeled and roughly chopped

1 fresh green chilli, seeded and chopped

small bunch of fresh coriander (cilantro)

4 tbsp flaked (sliced) almonds

3 tbsp water

1 tbsp ghee or butter, plus 25 g butter for the rice

3 tbsp vegetable oil

2 tbsp sultanas (golden raisins)

500 g braising or stewing steak, cubed

1 tsp ground coriander

1 tbsp ground cumin

½ tsp ground turmeric

½ tsp ground fenugreek

good pinch of ground cinnamon

175 ml natural (plain yogurt, whisked

275 g basmati rice

about 1.2 litres hot chicken stock or water

salt and black pepper

2 hard-boiled eggs, quartered, to garnish

chapatis, to serve

Method:

1. Roughly chop one onion and place it in a food processor or blender. Add the garlic, ginger chilli, fresh coriander and half the flaked almonds. Pour in the water and process to a smooth paste. Transfer the paste to a small bowl and set aside.

2. Finely slice the remaining onion into rings or half rings. Heat half the ghee or butter with half the oil in a heavy flameproof casserole and fry the onion rings for 15 minutes until they are deep golden brown. Transfer to a plate with a slotted spoon.

3. Fry the remaining flaked almonds briefly until golden and set aside with the onion rings, then quickly fry the sultanas until they swell. Transfer to the plate.

4. Heat the remaining ghee or butter in the casserole with a further 1 tbsp of the oil. Fry the cubed meat, in batches, until evenly browned on all sides. Transfer the meat to a plate and set aside.

5. Wipe the casserole clean with kitchen paper, heat the remaining oil and pour in the onion, spice and coriander paste made earlier. Cook over a medium heat for 2-3 minutes, stirring all the time, until the mixture begins to brown lightly. Stir in all the additional spices, season with salt and ground black pepper and cook for 1 minute more.

6. Lower the heat, then stir in the yogurt, a little at a time. When all of it has been incorporated into the spice mixture, return the meat to the casserole. Stir to coat, cover tightly and simmer over a gentle heat for 45 minutes until the meat is tender. Meanwhile, soak the rice in a bowl of cold water for 15-20 minutes.
7. Preheat the oven to 160°C/ 325°F/ Gas 3. Drain the rice, place in a pan and add the hot chicken stock or water, together with a little salt. Bring back to the boil, cover and cook for 5 minutes.
8. Drain the rice, and pile it in a mound on top of the meat in the casserole. Using the handle of a spoon, make a hole through the rice and meat mixture, to the bottom of the pan. Place the fried onions, almonds and sultanas over the top and dot with butter. Cover the casserole tightly with a double layer of foil and secure with a lid.

9. Cook the biryani in the preheated oven for 60-70 minutes. To serve, spoon the mixture on to a warmed serving platter and garnish with the quartered hard-boiled eggs. Serve with chapatis.

Chicken Biryani

Biryani is a meal itself and needs no accompaniment, except for a raita and some poppadums. It is a dish that is equally at home on the family dining table or as a dinner-party centrepiece.

Serves: 4

Ingredients:

275 g basmati rice

10 whole green cardamom pods

½ tsp salt

3 whole cloves

5 cm cinnamon stick

3 tbsp vegetable oil

3 onions, sliced

4 chicken breast fillets, each about 175 g, skinned and cubed

¼ tsp ground cloves

¼ tsp hot chilli powder

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground black pepper

3 garlic cloves, chopped

1 tsp finely chopped fresh root ginger

juice of 1 lemon

4 tomatoes, sliced

1 tbsp chopped fresh coriander (cilantro)

150 ml natural (plain yogurt), plus extra to serve

5 saffron threads, soaked in 2 tsp warm milk

150 ml water

toasted flaked (sliced) almonds and fresh coriander (cilantro) sprigs, to garnish

Method:

1. Wash the rice well and leave to soak in water for 30 minutes.

2. Preheat the oven to 190°C/375°F/Gas 5. Remove the seeds from half the cardamom pods and grind them finely, using a pestle and mortar. Set aside the ground seeds.

3. Bring a pan of water to the boil. Drain the rice and add it with the salt, whole cardamom pods, cloves and cinnamon stick. Boil for 2 minutes, then drain, leaving the whole spices in the rice. Keep the rice hot in a covered pan.

4. Heat the oil in a karahi, wok or large pan, and fry the onions for 8 minutes, until softened and browned.

5. Add the chicken and the ground spices, including the ground cardamom seeds. Mix well, then add the garlic, ginger and lemon juice. Stir-fry for about 5 minutes.

6. Transfer the chicken mixture to a casserole and arrange the tomatoes on top. Sprinkle on the fresh coriander, spoon the yogurt evenly on top and cover with the drained rice.

7. Drizzle the saffron milk over the rice and pour over the water. Cover, then bake in the oven for 1 hour. Transfer to a serving platter and discard the whole spices. Garnish with the toasted flaked almonds and coriander sprigs and serve immediately.

Lamb Kebabs

First introduced by the Muslims, kebabs have now become a favourite Indian dish.

Serves: 6-8

Ingredients:

For the kebabs

900 g lean minced (ground) lamb
1 large onion, roughly chopped
5 cm piece fresh root ginger, chopped
2 garlic cloves, crushed
1 fresch green chillie, finely chopped
1 tsp chilli powder
2 tbsp chopped fresh coriander (cilantro)
1 tsp garam masala
2 tsp ground coriander
1 tsp ground cumin
1 tsp salt
1 egg
1 tbsp natural (plain) yogurt
1 tbsp oil
mixed salad, to serve

For the raita

250 ml natural (plain) yogurt
½ cucumber, finely chopped
2 tbsp chopped fresh mint
¼ tsp salt

Method:

1. Put all the ingredients for the kebabs, except the yogurt and oil, into a food processor or blender and process until the mixture bind together. Spoon into a bowl, cover and leave to marinate for 1½ hour.

2.  For the raita, mix together all the ingredients and chill for at least 15 minutes in a refrigerator.

3. Preheat the grill (broiler). Divide the lamb mixture into eight equal portions with lightly floured hands and mould into long sausage shapes. Thread on to skewers and chill.

4. Brush the kebabs lightly with the yogurt and oil and cook under a hot grill for 10-15 minutes, turning occasionally, until brown all over. Serve the kebabs on a bed of salad accompanied by the raita.

Fish Cakes

Goan fish and shellfish are skilfully prepared with spices to make cakes of all shapes and sizes, whereas the rest of India makes fish kababs. Although haddock is used in this recipe, you can use other less expensive white fish, such as coley or whiting.

Makes: 15-20

Ingredients:

450 g skinned haddock or cod
2 potatoes, peeled, boiled and coarsely mashed
4 spring onions (scallions), finely chopped
4 fresh green chillies, finely chopped
5 cm /2 in piece of fresh root ginger, crushed
a few fresh coriander (cilantro) and mint sprigs, chopped
2 eggs
dry breadcrumbs, for coating
vegetable oil, for shallow-frying
salt and ground black pepper
lemon wedges and chilli sauce, to serve

Method:

1. Place the skinned fish in a lightly greased steamer and steam gently until cooked. Remove the steamer from the heat but leave the fish on the steaming tray until cool.

2. When the fish is cool, crumble it coarsely into a large bowl, using a fork. Mix in the mashed potatoes.

3. Add the spring onions, chillies, crushed ginger, chopped coriander and mint, and one of the eggs. Mix well and season to taste with salt and pepper.

4. Shape into cakes. Beat the remaining egg and dip the cakes in it, then coat with breadcrumbs. Heat the oil and fry the cakes until brown on all sides. Serve as an appetizer or side dish, with the lemon wedges and chilli sauce.

Balti Chicken in Saffron Sauce

This is a beautifully aromatic chicken dish that is partly cooked in oven.

Serves: 4

Ingredients:

50 g butter
2 tbsp corn oil
1.2-1.3 kg chicken, skinned and cut into 8 pieces
1 medium onion, chopped
1 tsp crushed garlic
½ tsp crushed black peppercorns
½ tsp crushed cardamom pods
¼ tsp ground cinnamon
1½ tsp chilli powder
150 ml natural plain yogurt
50 g ground almonds
1 tbsp lemon juice
1 tsp salt
1 tsp saffron strands
150 ml water
150 ml single (light) cream
2 tbsp chopped fresh coriander (cilantro)

Method:

1. Preheat the oven to 180 °C/350 °C/ Gas 4. Melt the butter with the oil in a karahi, wok or deep pan. Add the chicken pieces and fry until lightly browned, about 5 minutes. Remove the chicken using a slotted spoon, leaving behind the fat.

2. Add the onion to the same pan, and fry over a medium heat. Meanwhile, mix together the next 10 ingredients in a bowl. When the onions are lightly browned, pour the spice mixture into the pan and stir-fry for about 1 minute.

3.Add the chicken pieces, and continue to fry for a further 2 minutes stirring constantly. Pour in the water and bring to a simmer.Transfer the contents of the pan to a casserole and cover with a lid, or if using a karahi with heatproof handles, cover with foil. Transfer to the oven and cook for 30-35 minutes.

4. Once you are sure that the chicken is cooked right through, remove it from the oven. Transfer the mixture to a frying pan or place karahi on the stove and stir in the cream.

5. Reheat gently for about 2 minutes. Garnish with fresh coriander and serve with a fruity pilau or plain boiled rice.

Meat Cooked with Cardamom

The Hindu Sindhis migrated from Sindh to India in 1947 (Sindh is now part of Pakistan) and the largest number of them settled in Bombay, now known as Mumbai. Sindhi food is not found outside Sindhi homes. This is my mother’s recipe and is extremely simple to make, involving just a few ingredients.

A very delicate mutton dish with a thin gravy full of the flavor of cardamom (elachi) and black pepper, this is a favourite  of the Sindhis. Dishes with pepper seem to be a standard prescription in many parts of India for women after childbirth, and in the region around Hyderabad town in Sindh this dish was given every day to new mothers. It is traditionally eaten with chapatis though it is equally good with rice.

Serves: 6

Ingredients:

1 kg lamb, on or off the bone

100 ml full-fat yogurt

35 green cardamoms

100 ml oil

2 teaspoon ground black pepper

1 teaspoon turmeric powder

1 teaspoon chilli powder

2 teaspoons coriander powder

3 medium tomatoes ( sourish variety), finely chopped

Salt

Method:

1. If the lamb is on the bone, wash it in warm water. Whisk the yogurt with a fork in a bowl.

2. Grind the whole green cardamoms in a blender with a little water, or in a coffee grinder without water and then mix with a little water to make a paste.

3. Heat the oil in a cooking pot. Add the cardamom paste and the pepper and fry over a low heat for 2-3 minutes. Add the meat and the turmeric, chilli and coriander powders and sauté for 10 minutes, stirring all the time to prevent the mixture from sticking to the bottom of the pot, adding water if necessary.

4. Lower the heat and add yogurt, tomatoes and salt to taste and continue to sate for a further 5 minutes. Add about 800 ml of water, cover the pot and leave to simmer over a low heat until the meat is tender.

The secret of success with this dish lies in making sure that the meat and spices are fried for a full 10 minutes (step 3) without allowing the spices to burn. Therefore it is essential to keep the heat low and use the recommended amount of oil.

Minced Lamb with Curry Leaves and Chilli

The whole chillies pack quiet a punch, but can be removed from the dish before serving.

Serves: 2

Ingredients:

2 tsp oil

2 medium onions, chopped
10 curry leaves
6 fresh green or red chillies
350 g lean minced (ground) lamb
1 tsp crushed garlic
1 tsp grated fresh root ginger
1 tsp chilli powder
¼ tsp ground turmeric
1 tsp salt
2 tomatoes, peeled and quartered
1 tbsp chopped fresh coriander (cilantro)

Method:

1. Heat the oil in a karahi, wok or heavy pan and fry the onions with the curry leaves and 3 of the whole chillies.

2. Put the lamb into a bowl. Mix with the garlic, ginger and spices.

3. Add the lamb and salt to the onions and stir-fry for about 7-10 minutes.

4. Add the tomatoes, coriander and remaining chillies and stir-fry for 2 minutes. Serve hot.

Sweetcorn and Pea Curry

Tender sweetcorn cooked in a spicy tomato sauce makes a flavoursome curry.

Serves: 4

Ingredients:

6 frozen corn cobs, thawed

1 tbsp oil
½ tsp cumin seeds
1 onion, finely chopped
2 garlic cloves, crushed
1 fresh green chilli, finely chopped
1 tbsp curry paste
1 tsp ground coriander
1 tsp ground cumin
¼ tsp ground turmeric
½ tsp salt
½ tsp granulated sugar
400 g chopped tomatoes
1 tbsp tomato purée (paste)
150 ml water
115 g frozen peas, thawed
2 tbsp chopped fresh coriander (cilantro)
Chapatis or rice to serve, optional

Method:

1. Using a sharp knife, cut each piece of corn in half crossways to make 12 equal pieces in total.

2. Bring a large pan of water to the boil and cook the corn cob pieces for 10-12 minutes. Drain well.

3. Heat the oil in a large heavy pan and fry the cumin seeds for 2 minutes or until they begin to splutter. Add the onion, garlic and chilli and fry for about 5-6 minutes until the onion is golden.

4.  Add the curry paste and fry for 2 minutes. Stir in the remaining spices, salt and sugar and fry for a further 2-3 minutes, adding some water if the mixture is too dry.

5. Add the chopped tomatoes and tomato purée together with the water and simmer for 5 minutes or until the sauce thickens. Add the peas and cook for a further 5 minutes.

6. Stir in the pieces of corn and the fresh coriander and cook for 6-8 minutes more, until the corn and peas are tender.

Green Chicken Korma, Chicken Rizzala (Bhopal)

Rizzala is a little-known Muslim-style curry found in only two cities of India- Calcutta and Bhopal.

Its origin is possibly the latter, where it is a curry found only in the homes of the Muslim aristocracy.

A fresh herby curry, this can best be described as a green korma.

Serves: 4

Ingredients:

½ cup unroasted cashew nuts

6 tbsp oil

4 medium onions, chopped

2 large handfuls coriander leaves

½ cup mint leaves

4 green chillies

2 bay leaves

6 green cardamoms

3.5 cm piece of cinnamon

2.5 x 1.5 cm peeled ginger, finely chopped

4 cloves garlic, chopped

1 kg chicken, skinned, and cut into 8 pieces

1 heaped teaspoon coriander powder

½ tsp cumin powder

Salt to taste

1 tsp sugar

2 teaspoons lime or lemon juice

65 ml cream

1 tbsp oil, butter or ghee

½ tsp mace powder or 1 blade of mace

Method:

1.  Soak the cashew nuts in 200 ml of water, for at least 15 minutes.

2. Pour 4 tablespoons oil in a frying pan and fry the onions over a medium heat until they are crispy brown, but not burnt at the edges. This will take between 20-30 minutes, depending on the thickness of the pan and the heat.

3. When the onions are done, put in a blender with the coriander leaves, mint leaves, green chillies, soaked cashew nuts and 50 ml water and purée.

4. In the same pan, heat the remaining 2 tablespoons oil over a low heat, and add the bay leaves, cardamoms, cinnamon, ginger and garlic. Then increase the heat to medium, put in the chicken pieces and sauté in the aromatic oil for about 5 minutes until the chicken is seared. Now add the coriander and cumin powder. Sauté the chicken for 2 minutes, stirring so that the chicken doesn’t stick to the pan. Add the green purée and sauté the chicken for a further 2 minutes.

5. Add the salt, sugar and lime juice, and 200 ml water. Taste and adjust seasoning. Now bring to the boil and simmer until the chicken is cooked, then add the cream and stir well.

6. Just before serving, heat a little oil or butter in a ladle and put ¼ teaspoon of mace powder into ladle. After 10 seconds put it into the pot and stir. Alternatively, if using a blade of mace, remove it from the oil after 20 seconds and just put the oil in. Mix well.

Serve with flavoured rice, such as turmeric yellow rice or lemon rice.

Red Chutney

Ingredients:

100 g grated fresh coconut
1 small onion, chopped
2 tsp chopped coriander
2 cm piece chopped ginger
1½ tsp red chilli powder
½ tsp cumin powder
2 garlic cloves
1 tsp sugar
3 tbsp tomato ketchup
6 dates, stoned
2 tsp lime juice
½ tsp salt

Method:

1. Put all the ingredients into a blender and grind to a paste.

Balti Chicken Vindaloo

This version of a popular dish from Goa is not as fiery as some, but will still suit those who like their curry to have a definite impact.

Serves: 4

Ingredients:

1 large potato
150 ml malt vinegar
1½ tsp crushed coriander seeds
1 tsp crushed cumin seeds
1½ tsp chilli powder¼ tsp ground turmeric
1 tsp crushed garlic
1 tsp grated fresh root ginger
1 tsp salt
1½ tsp paprika
1 tbsp tomato purée
large pinch of ground fenugreek
300 ml water
225 g skinless chicken breast, fillets, cubed
1 tbsp oil
2 medium onions, sliced
4 curry leaves
2 fresh green chillies, chopped

Method:

1. Peel the potato, cut it into large, irregular shapes, place these in a bowl of water and set aside.

2. In a bowl, mix the vinegar, coriander, cumin, chilli powder, turmeric, garlic, ginger, salt, paprika, tomato purée, fenugreek and water.

3. Pour this spice mixture over the chicken, stir and set aside.

4. Heat the oil in a karahi, wok or heavy pan and quickly fry the onions with the curry leaves for 3-4 minutes without burning.

5. Lower the heat and add the chicken mixture to the pan with the spice. Continue to stir-fry for a further 2 minutes.

6. Drain the potato pieces and add to the pan. Cover with a lid and cook over a medium to low heat for 5-7 minutes, or until the sauce has thickened slightly and the chicken and potatoes are cook through.

7. Stir in the chopped chillies and serve.

Potatoes Stuffed with Spicy Cottage Cheese

   

For this recipe, it is important to choose a variety of potato recommended for baking, as the texture of the potato should not be too dry. This makes an excellent low fat snack at any time of the day.

Serves: 4

Ingredients:

4 medium baking potatoes
225 g low fat cottage cheese
2 tsp tomto purée
½ tsp ground cumin
½ tsp ground coriander
½ tsp chilli powder
½ tsp salt
1 tbsp oil
½ tsp mixed onion and mustard seeds
3 curry leaves
2 tbsp water

For the garnish:

Mixed salad leaves
Fresh coriander (cilantro) sprigs
Lemon wedges
2 tomatoes, quartered

Method:

1. Preheat the oven to 180°C/350°F/Gas 4. Wash each potato and pat dry. Make a slit in the middle of each potato. Prick the potatoes a few times with a fork or skewer, then wrap them individually in foil. Bake in the oven directly on the shelf for about 1 hour, or until soft.

2. Put the cottage cheese into a heatproof dish and set aside.

3. In a separate bowl, mix the tomato purée, ground cumin, ground coriander, chilli powder and salt.

4. Heat the oil in a small pan for about 1 minute. Add the mixed onion and mustard seeds and the curry leaves and tilt the pan so the oil covers all the seeds and leaves.

5. When the curry leaves turn a shade darker and you can smell their beautiful aroma, pour the tomato purée mixture into the pan and turn the heat immediately to low. Add the water and mix well. Cook for a further minute, then pour the spicy tomato mixture on to the cottage cheese and stir together well.

6. Check that the baked potatoes are cooked right through, by inserting a knife or skewer into the middle of the flesh. If it is soft unwrap the potatoes from the foil and divide the cottage cheese equally between them.

7. Garnish the filled potatoes with mixed salad leaves, fresh coriander sprigs, lemon wedges and tomato quarters and serve hot.

Mushroom Curry

This is a delicious way of cooking mushrooms. It goes well with meat dishes, but is also great served on its own.

Serves: 4

Ingredients:

2 tbsp oil
½ tsp cumin seeds

¼ tsp black peppercorns
4 green cardamom pods
¼ tsp ground turmeric
1 onion, finely chopped
1 tsp ground cumin
1 tsp ground coriander
½ tsp garam masala
1 fresh green chilli, finely chopped
2 garlic cloves, crushed
2.5 cm fresh root ginger, grated
400 g can chopped tomatoes
¼ tsp salt
450 g button (white) mushrooms, halved
chopped fresh coriander (cilantro), to garnish

Method:

1. Heat the oil in a large heavy pan and fry the cumin seeds, peppercorns, cardamom pods and turmeric for 2-3 minutes.

2. Add the onion and fry for about 5 minutes until golden. Stir in the cumin, ground coriander and garam masala and fry for a further 2 minutes.

3. Add the chilli, garlic and ginger and fry for 2-3 minutes, stirring all the time to prevent the spices from sticking to the pan. Add the tomatoes and salt. Bring to the boil and simmer for 5 minutes.

4. Add the mushrooms. Cover and simmer over a low heat for 10 minutes. Garnish with chopped fresh coriander before serving.