Caribbean Fish Curry

Standard

fsh 05/10/2018

You can use any firm white fish for this – cod, haddock and hake all work well. Look for Dunn’s River Mild Caribbean Curry Powder in the spice aisle, or use a mild Indian curry powder instead. Such a simple dish and a welcome change from your regular curries.  

Ingredients: 

  • 4 large skinless white fish fillets  
  • ½ lemon, juiced 
  • 2 tbsp mild Caribbean curry powder  
  • 1 tbsp groundnut oil 
  • 1 bunch spring onions, sliced 
  • ginger a small chunk, finely grated 
  • 2 garlic cloves, crushed 
  • 1 scotch bonnet chilli, finely chopped [omit if a wimp] 
  • 1 red bell pepper, chopped into chunks 
  • 1 tsp of thyme leaves, chopped, plus extra to serve 
  • 400g tin coconut milk 
  • cooked rice to serve 

 Serves 2-4

Method: 

  1. Rub the fish with the lemon juice, 1 tsp of the curry powder and some seasoning and leave to sit while you make the sauce. Heat the oil in a shallow casserole or deep frying pan with a lid. Cook the spring onions, ginger, garlic, chilli and pepper for 5 minutes, then stir in the remaining curry powder and thyme and cook for 1 minute. Add the coconut milk and simmer, uncovered, for 10 minutes until the sauce has thickened. 
  1. Add the fish, pushing down into the sauce, then cover with a lid and simmer gently for 8-10 minutes or until the fish flakes easily. Scatter with a little fresh thyme and serve with rice. 
Advertisements

Chickpea Dumplings in Curried Tomato Sauce

Standard

ch 13/09/2018

Think of this as an Indian-curry version of stew and dumplings. Except the sauce plays a much more flavorful part than in a traditional comforting stew. The dumplings end up gooey and steaming them in the sauce means the dumplings soak up the flavors around them.

Ingredients:

CURRY TOMATO SAUCE:

  • 2 Tbsp vegetable oil
  • 2 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 serrano pepper, grated
  • 1/2 onion, grated
  • 1 1/2 Tbsp curry powder
  • 1  tin whole tomatoes crushed
  • 1 cup water
  • 1/2 tsp turmeric powder
  • 1 tsp ground ginger
  • 1 tsp peanut butter

CHICKPEA DUMPLINGS:

  • 1 cup chickpea flour
  • 1 serrano chilli minced
  • 1/2 onion grated
  • 1/2 fresh coriander, chopped
  • 1/4 cup vegetable oil
  • 1/3 cup yogurt [dairy or non-dairy if vegan]
  • 1 tsp salt
  • 1 tsp peanut butter [optional but recommended]
  • a pinch of baking powder

Instructions:

  1. CURRY TOMATO SAUCE: Heat 2 Tbsp vegetable oil in a pan over medium-high heat. Add coriander, mustard and cumin seeds, and cook until seeds pop, about 1 minute.
  2. Add one serrano pepper, 1/2 the onion and curry powder and saute until softened.
  3. Add crushed tomatoes together with juice, water, turmeric powder and ginger powder. Cook until it has thickened up, about 10 minutes.
  4. CHICKPEA DUMPLINGS: Combine all ingredients. Form into walnut-size balls.
  5. Add chickpea dumplings to the sauce, cover and simmer for about 10 minutes or until dumplings are cooked through.

Malai Kofta

Standard

mal 20/06/2018

What do you do when you don’t look at the packet properly and buy a block of paneer instead of feta? Get creative – The Greek salad can wait!

Delicately spiced paneer and nut stuffed potato dumplings are simmered in a velvety smooth and creamy gravy in this malai kofta recipe. It has a few stages but is very simple and totally worth the effort. You can use shop bought garam masala but I highly recommend taking the time to make your own as the flavours are so much more alive and layered.

Serves 2-4 depending on your appetite

Ingredients:

For Kofta:

  • 200g potatoes, boiled and mashed
  • 100g paneer
  • 10 cashews
  • 1 Tbsp raisins (optional)
  • 1 tsp garam masala
  • 1 Tbsp butter
  • 2 Tbsp corn flour
  • Salt to taste
  • Oil for frying

For Gravy:

  • 200g tomatoes
  • 150g onions, finely chopped
  • 6 cloves garlic, grated
  • 1 inch ginger, grated
  • 1 Tbsp green chili paste
  • 1/ 2 cup fresh cream (malai)
  • 2 Tbsp ghee
  • Salt to taste

For making garam masala:

  • 1 tsp cumin
  • 1 tsp coriander seeds
  • 2 whole dry red chilies
  • 1 large bay leaf
  • 8 peppercorns
  • 6 cloves
  • 2 cardamoms
  • 1 Tbsp sesame seeds
  • 4 cashews

Instructions:

  1. Place the boiled and mashed potato in a mixing bowl and add the grated paneer into it. Now add all other ingredients and mix them well. Add some corn flour for binding so they don’t break up when frying.
  2. Make small balls out of the mixture by rolling in your hands. Around 15 balls can be made.
  3. Now coat the balls with a little more corn flour.
  4. Heat the oil on medium heat and deep-fry all koftas until a dark golden brown colour.
  5. To make the garam masala spice mix, take all dry spices and blend in a spice blender or pestle and mortar to make a fine powder.
  6. Make a puree from the tomatoes. I use a stick blender but you could just use passata for time.
  7. In a frying pan, heat the ghee, add chopped onions and cook for 2 minutes. Then add garlic, ginger and green chili paste.
  8. Cook for another 3 minutes then add the homemade garam masala powder. Let it cook in ghee with onions. Cook it for 2 minutes.
  9. Then add tomato puree and cook until the majority of the water contents evaporate. (If using passata, the water won’t evaporate so add less water in the next stage).
  10. Now, add half a cup fresh cream or malai, and red chili powder (optional), salt and 1 cup of water. Let it simmer for 2-3 minutes.
  11. The gravy is ready. Add koftas to the sauce when ready to serve.
  12. Garnish with fresh coriander leaves and serve with Indian roti or paratha.

Thai Style Peanut Pork & Broccoli

Standard

Capture 17/02/2018

This simple Thai-inspired peanut pork melts in the mouth! Made with peanut butter, spices and coconut milk, it’s easy and delicious!

Ingredients:

  • 1 tsp olive oil
  • 1 kg diced pork shoulder
  • 1 onion peeled and chopped
  • 2 tbsp. ground coriander
  • 1 tbsp. ground cumin
  • 1 inch fresh ginger, grated
  • 2 cloves garlic, grated
  • 300 ml chicken/veg stock
  • 400 ml can full-fat coconut milk
  • 2 tbsp. peanut butter
  • Juice of 1 lime
  • 200 g tenderstem broccoli chopped into bite sized pieces
  • 100 g beansprouts

To Serve:

  • Thai jasmine rice
  • Fresh coriander
  • Chilli flakes

Instructions:

  1. Preheat the oven to 170C.
  2. Heat the oil in a large casserole pan on a high heat until hot. Add the pork, and brown on all sides – takes about 6-8 minutes.
  3. Turn down to a medium heat and add the onions. Cook for 5 minutes, moving around the pan regularly, until the onions soften.
  4. Add the coriander, cumin, ginger and garlic and stir.
  5. Add the stock, coconut milk and peanut butter. Stir and bring to a gentle simmer then place a lid on the pan and place in the oven to cook for 2 hours.
  6. Stir in the lime juice then add the broccoli and beansprouts. Stir and place back in the oven for 10 minutes.
  7. Remove from the oven and stir. Serve over rice, garnished with fresh coriander. Add some chopped fresh chillies and/or dried chilli flakes if you like a bit of heat.

Balinese Fish & Potato Curry (Kari Ikan)

Standard

Capture 04/09/2017

Vibrant and flavourful and full of healthy ingredients, this dish will take you to a warm and sunny place. Once you have the ingredients in order, it’s surprisingly quick. The flavours that set this dish apart are kefir lime leaves and fresh turmeric root, blended right into the curry paste. I really recommend tracking down these ingredients from an Asian supermarket as the flavours are so fresh and full. Once you have the flavourful base made, you can use whatever fish you like. The Balinese commonly use swordfish but I used cod loin with fantastic results.

Ingredients:

For the paste:

  • 2 tablespoons thinly sliced ginger (skin on)
  • 1 shallot, roughly chopped
  • 1 tablespoon fresh turmeric – thinly sliced – skin on ( or sub 2 teaspoons ground)
  • 2 x 5 inch sticks lemongrass, thinly sliced into disks
  • 3 garlic cloves
  • 1 green chilli (this will be mild)
  • 5 kefir lime leaves

For the curry:

  • 2 tablespoons coconut oil
  • 2 cups water
  • 8-10 ounces baby potatoes, cut in half
  • 1 can coconut milk
  • ½ teaspoon salt
  • 1 tablespoon fish sauce
  • 1 lime- juice
  • sambal oelek, or chili paste or chili flakes for additional heat
  • 10 -12 ounces white fish – (I used cod loin. You could use tilapia, halibut, sword fish)
  • 1 cup peas, sugarsnap peas, green beans, pak choy ( veggies that can cook in 1-2 minutes)
  • Garnish with lime wedge,  crispy shallots, fresh mint, basil, spring onions and/or fresh coriander
  • Serve over Thai jasmine rice (it’s nice to toss a couple of kefir lime leaves in with the cooking rice for a beautiful aroma)

Method:

  1. Set the rice to cook.
  2. Place the thinly sliced ginger, lemongrass, shallot and turmeric in the food processor. Add the jalapeño, garlic, and lime leaves. Pulse until it becomes a paste, scraping down sides if necessary.
  3. Heat coconut oil in a large skillet, over medium high heat. When hot, add fragrant paste and stir constantly until it browns lightly, about 3-4 minutes. Add 2 cups water, give a stir, bring to a boil. Add potatoes, cover and simmer 15 minutes or until potatoes are fork tender.
  4. Remove the lid, and reduce the liquid just a little, letting it simmer uncovered for a few minutes. Add coconut milk, salt, fish sauce and the juice from one small lime. Taste. Remember this will go over the rice, so the flavours will mellow. Add chili paste or flakes for more heat.
  5. Place the fish into the coconut sauce and simmer gently for 5 more minutes. Toss in the spring peas, snap peas or green beans and cook for just a minute or two, keeping them vibrant and snappy.
    Serve over rice with a lime wedge, crispy shallots, fresh mint, basil, coriander and/or spring onions.

Curried Vegetable Brown Rice Bowls

Standard

curry bowl 09/06/2017

Quick and easy to make, super healthy and positively bursting with spicy Indian-style deliciousness, vegan dish number 5 is a winner!

Serves 6

Ingredients:

  • 1 Tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp cumin and coriander each
  • 1 tsp chili powder
  • 1 ½ tsp garam masala
  • 1 ½ tsp curry powder
  • water as needed
  • 1 large onion, chopped
  • 1 garlic clove, grated
  • 1 inch root ginger, grated
  • 2 ½ cups cooked brown rice
  • 1 lb. bag of frozen veggies, (I used broccoli and peppers)
  • 2 cups frozen peas
  • ½ tsp salt and pepper each
  • 2 Tbsp tomato puree
  • 1 tsp peanut butter
  • ½ cup water

Instructions:

  1. Add the olive oil to a large pan or cooking pot.
  2. Add the paprika, cumin, coriander, chili powder, garam masala and curry powder. Turn the heat to low and let the spices bloom for a minute. Add a splash of water.
  3. Raise the heat to medium and add the onion, ginger and garlic and another splash of water. Sauté for about 2 minutes.
  4. Add all the remaining ingredients and stir well to combine. Put a lid on the pot and let heat through for 5-7 minutes, or until the veggies are hot, stirring frequently.
  5. Serve in a bowl for a comforting, healthy and simple meal.

Quick Chickpea & Spinach Curry

Standard

chickpea 07/06/2017

Using canned and frozen veg, this easy vegetable curry recipe will be ready in as little as fifteen minutes. Aromatic, satisfying and healthy, this recipe still delivers when you’re short of time or just simply want a curry fix.

Serves 2

Ingredients:

  • 3 tbsp of oil, vegetable or sunflower
  • 1 tsp small black mustard seeds, heaped
  • ½ tsp cumin seeds
  • 1 onion, chopped
  • 800g of tinned chickpeas, undrained weight
  • frozen chopped spinach, 8 blocks
  • 3/4 tsp turmeric powder
  • salt, to taste
  • 1 ½ tsp each garam masala, ground coriander
  • chilli powder, to taste
  • 1 handful of fresh coriander, chopped

Method:

  1. Drain the chickpeas from the tins and set aside. Put the oil in a saucepan that will be large enough for all the chickpeas
  2. Put it on a medium heat until the oil is hot. Test this by adding a few mustard seeds. If they fizzle and pop the oil is ready.
  3. Add the cumin and mustard seeds and then quickly add the chopped onion. Fry for a couple of minutes then add the drained chickpeas.
  4. Add the salt, chilli powder, coriander and cumin powder and turmeric powder and stir through with a fork. Add the blocks of chopped spinach and a few tablespoons of water and then cover the pan and leave on a medium heat for about 15 minutes. The spinach should then be soft.
  5. Turn the heat off, stir the spinach through and then serve hot with rice or bread. I like pitta breads with yoghurt too.