WWW.WORLDCURRYFESTIVAL.COM 25
24 WORLD CURRY FESTIVAL 2013
Punjabi lamb chop curry Ingredients • • • • • • • • • • • • • • • •
10 lamb chops 4 medium red onions 7 green chillis 3 inches of root ginger Half a dozen garlic cloves 2 tbsp of tomato puree 8 deseeded tomatoes 1 tbsp of cumin seeds Half a dozen cardamom pods A star anise Half a dozen peppercorns 1 tbsp tumeric 1 tbsp chilli powder 1 tbsp coriander powder 3 tbsp garam masala A handful of fresh mint leaves
Recipe by Hardeep Singh Kohli www.hardeepsinghkohli.co.uk
Kari Ayam Devil serves 4 Malaysian Portuguese Devil Curry
Ingredients
Finely chop the onions, garlic, chilli and two inches of ginger. Keep an inch of the ginger for later.
• 1kg chicken (on bones*) • 2 tomatoes (cut into 4) • 2 medium potatoes (cut into 4) • 200ml cooking oil (to fry the cut potatoes) • 8 tbsp cooking oil • 1 tsp black mustard • 1 tsp brown mustard • 100ml white vinegar • 1 tsp salt • 2 tsp sugar • 4 green or red chillies (cut in half) • 2 tbsp Worcester sauce (optional) • 2 tbsp light soy sauce • 200ml water
In a large casserole heat 2 tablespoons of corn or veg oil. Once it’s heated add the cumin. Fry for a minute or two before adding the cardamom, star anise and half a dozen peppercorns. Fry these off for a few minutes before adding the aromatics (onion, chilli, ginger and garlic). On a medium heat cook these down for about 20 minutes, turning ever so often to stop them sticking. You want the onion mix to caramelise and colour. Once this has occurred add the tomato puree. Fry this off for a few minutes before adding the tumeric, chilli powder and 2 of the tbsp of garam masala. Also add a little pepper and some salt. Fry the spices in the masala for a few minutes before adding the lovely lamb chops. Fry them for a few moments before adding enough water to almost cover the meat. Bring to the boil and simmer until the lamb is cooked. Throw in the fresh chopped tomatoes for the last few minutes. Meanwhile julienne the remaining ginger and chop the mint. When the dish is done sprinkle the top with the julienne of ginger, the coriander and the remaining tablespoon of garam masala.
Recipe by Norman Musa Exective chef Ning Restaurants Manchester and York www.normanmusa.com
Ingredients to blend Soak black and brown mustards in 100ml vinegar. Fry the potatoes until crispy brown and set aside. In a separate saucepan, heat up 8 tablespoons cooking oil. Add in the blended ingredients and fry until fragrant and the oil separates. Add in salt and sugar. Next, add in chicken pieces and seal the chicken. Keep stirring and coating the chicken. Now, add in Worcester sauce, light soy sauce, black and brown mustards with vinegar. Next add in water and bring to boil. Then simmer with low heat for about 15 minutes or until chicken cooked. Stir occasionally. Finally, add in tomatoes, fried potatoes and chillies. Cook for another 2 minutes until tomatoes and chillies wilted. Ready to serve. Serving suggestion with Jasmine or Basmati Rice. * if you prefer to use boneless chicken, then use about 500g only and simmering will take about 5-10 minutes or until chicken cooked.
• 10 dried chillies (add more chillies if you prefer this dish to be spicy) • 10 shallots • 2 stalks lemongrass • 1 inch galangal • 1 inch ginger • 2 inch fresh turmeric (alternatively add 1 tsp turmeric powder) • 1⁄2 medium onion • 4 cloves garlic • 100ml water
26 WORLD CURRY FESTIVAL 2013
27
Indian Treats
Bataka Pauwa serves 4
Recipe by Stephanie Moon Rudding Park Hotel www.ruddingpark.co.uk
Flattened rice with peanuts and potato
Wild Blackberry and Cinnamon Lassie
Chocolate mousse • 100 g dark chocolate chopped • 200 g whipping cream (we are using local cream) Melt the chocolate in a microwave until just warm and melted do not get too hot or it will burn in the microwave. Whip the cream until sloppy. Mix half the whipped cream into the bowl once incorporated add the other half of the cream and mix again, set in the fridge until required.
Prashad Indian Vegetarian Cuisine www.prashad.co.uk
Masala Ingredients
• 150 g foraged blackberries washed and hulled • 40 g caster sugar • 100 ml water • ¼ stick of cinnamon • 100 g natural yoghurt (we are using Stamfrey Farm in Yorkshire) Boil the water, sugar, cinnamon and blackberries and reduce the liquid by half. Remove off the heat and allow to cool. Blend until smooth with a bar mix or liquidiser and pass through a sieve and cool in a fridge until serving time.
Recipe by Kaushy Patel
Apple, Coconut and Ginger sweet Bhaji • 12 Yorkshire apples sliced cut into strips (leave the skin on) cut the apples into strips removing the core • 30 g fresh strips of coconut (dried strips would do if you prefer) • 20 g toasted almond flakes • 1 tsp of freshly grated ginger (peeled and finely chopped would do) • 1 tsp of mixed spice • 1 zest of lemon + 1 tsp of lemon juice only • 100 g self-raising flour • 1 tsp runny honey • 20 g caster sugar • 2 tsp water Mix all together and form into ball shapes and deep fry until cooked Roll in excess caster sugar.
Serve the lassi in a glass with a straw on the plate, add the chocolate mousse and garnish with chocolate pieces, add the Apple Bhaji on sliced kiwi or another fruit and garnish with excess fruits.
Flakes of flattened or beaten rice are often used in Indian cooking as a convenience food, and can be soaked, steamed, baked, fried or even made in to porridge. You can find it in Indian supermarkets and online. This is a great quick-and-easy dish, something I can make with no planning or advance preparation from ingredients that are always in my fridge and store cupboard. As a result, it is perfect to serve to unexpected lunch guests".
Happy Cooking x
Kaushy Patel
Chilli candied
Crush the chillies, garlic and ginger together with a pinch of salt with a pestle and mortar (or in a blender) to make a fine masala paste.
• 2 large red chillies (we are using Yorkshire Chillies) • 100 g caster sugar • 1 cardamom pod • 400 ml water Slit in half remove the inner flesh and seeds and cut into strips. Boil up in a pan on the heat with the rest of the ingredients until very sticky. Drain off the excess liquid and separate the chillies into sugar to candy them the whole boiling process takes around 5 – 10 minutes and then sugar the strips until they are cold and like candied chilli.
Soak the rice for a minute in enough warm water to cover it, then drain. Heat the oil in a wok or large frying pan over a medium heat, then fry the cumin seeds until they start to darken. Tip in the mustard seeds and once they start to pop, add the curry leaves – do this carefully as the leaves will immediately start to sizzle and the oil may spit. Stir together, reduce the heat to low and stir in the potato chunks, turmeric and salt. Turn the heat up slightly, cover and cook for 3-4 minutes, stirring occasionally, until the potato starts to soften. Stir in the masala paste, sesame seeds, peanuts, sugar and one handful of the chopped coriander, cover and leave to cook for 4-5 minutes over a low heat until the potato is cooked through. Add the drained rice and warm water and stir gently – the pauwa will start to turn the yellow colour of the turmeric. Cover and cook for a further couple of minutes, stirring occasionally to stop anything sticking to the pan. Stir in the lemon juice and continue to cook covered until the pauwa has absorbed all the liquid and the dish has a loose rice-like texture.
• 2-3 fresh green chillies (ideally Kenyan), trimmed but not de-seeded • 1-2 cloves garlic • 4cm root ginger, peeled and roughly chopped • Pinch of salt
Main Ingredients • 250g medium-thick flattened rice • 130ml sunflower oil • 1 tsp cumin seeds • ½ tsp brown mustard seeds • 15 fresh curry leaves, washed • 1 large red-skinned (or other waxy) potato, cut in 1cm chunks • ½ tsp turmeric • 1 tsp salt • 4 tsp sesame seeds • 100g red-skinned (unroasted, unsalted) peanuts • 2 tsp sugar • 2 handfuls fresh coriander, rinsed and finely chopped • 30ml warm water • 2 tbsp fresh lemon juice
WWW.WORLDCURRYFESTIVAL.COM 29
28 WORLD CURRY FESTIVAL 2013
Aromatic Almond Chicken Korma infused with whole garam masalas serves 3 as part of a sharing main course
Heat a saucepan to medium heat and add the vegetable oil, seal the chicken and keep aside. Heat another saucepan on medium heat, add the ghee, once hot add all the whole spices and allow to splutter. Next add the onions and soften but do not allow to brown. Lower the flame (or heat) slightly and add the ginger and garlic and let the raw smell evaporate, continuously stirring not letting the onions, ginger and garlic to burn or turn brown. Whip the yoghurt and add it to the saucepan. Fry while stirring until the oil separates and comes to the surface of the yoghurt korma sauce. Takes about 7-10 minutes. In another pan heat up some oil only and fry the chicken pieces until they sealed. Then add the chicken to the yoghurt korma sauce and continue to cook. Add the red chilli but make sure that they down break up, as it is key that the korma does not get coloured by the chillis. Add salt to taste.
Next add the pureed almonds and and cover the pan with a lid. Allow the chicken to cook on a low heat now until the korma sauce turns thick and oil in the almonds rises to the top. You may need to stir occasionally. Add water if you feel the sauce is getting to thick. Takes about 7 minutes or so. Once ready, serve the chicken korma immediately with plain boiled basmati rice.
Chilli Pancakes This recipe makes 10 pancakes
Recipe by Sumayya Jamil Chef trainer and writer www.pukkapaki.com
Main ingredients
Ingredients
• 1 chicken breasts, cut in bitesize • 1 inch pieces • 1 tbsp Ghee (clarified butter) • 1 tbsp vegetable oil • 1 red onion, chopped finely • 1 garlic clove, pureed • ¼ inch ginger, grated • 300 g full fat Greek yoghurt • 50 g whole blanched almonds, pureed with about 60 ml of water • 1 dried red chilli • ½ - 1 tsp salt • A little water to add to the sauce if needed
• 100g plain flour • pinch of salt • 150ml natural yoghurt • 1 medium-sized green chilli – finely chopped • 1 dessertspoon ground cumin • 1 tsp turmeric • 1 medium-sized red onion – finely diced • 6 spring onions – finely shredded • 2 tbsp chopped fresh coriander • 3 tbsp corn oil – for frying
Whole spices • 1 inch cinnamon stick • 3 green cardamoms, crushed to slightly open pods • ¾ tsp cumin seeds • ¾ tsp coriander seeds • 1 bay leaf • 1 black cardamom • ½ tsp black peppercorns • 3 cloves
Recipe by Matthew Benson-Smith The Cooking School at Dean Clough www.thecookingschool.co.uk In a mixing bowl, add the yoghurt to the flour and mix until smooth. Add a little water, if needed to achieve a soft-dropping consistency. Add the remaining ingredients and mix thoroughly. In a nonstick pan, heat a little oil. Add the pancake mixture a tablespoon at a time to form thick pancakes, roughly 10cm in diameter. Fry the pancakes on a medium heat for a few minutes until dark golden-brown in colour on both sides.
A new range
of cooking sauces available at and selected stores
Aagrah tarka cooking sauces in four deliciously authentic flavours A5 Postcard_ASDA_TESCO-A-W.indd 1
www.aagrah.com
29/06/2012 11:18