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Posts Tagged ‘Curry’

Prawn & Spinach Curry

An easy weeknight curry and perfect for using up that bag of frozen prawns in the freezer. Serve with steamed rice.

Wine Suggestion: As it was a hot night and we needed cooling down, a bottle of beer (Peroni to be precise) from the fridge hit the spot with this. Refreshing and we just like beer with curry.

Prawn & Spinach Curry – serves 4

  • 3 tbsp vegetable oil
  • 1 large onion, thinly sliced
  • 2 tbsp hot curry paste (we like Patak’s Madras)
  • 400g tin chopped tomatoes
  • 300ml vegetable stock
  • 1 tbsp sugar
  • 200g carton creamed coconut
  • 400g raw peeled tiger prawns, defrosted
  • 250g baby spinach leaves
  • large handful of frozen peas
  • bunch of coriander, roughly chopped

Heat the oil in a pan and fry the onions for about 5 minutes to soften, then stir in the curry paste and fry for another minute. Add the tomatoes, stock, sugar, and coconut cream, then season. Cook gently for 15 minutes until thickened.

Add the prawns and spinach, then cook for a few minutes. Stir in the peas and heat for another few minutes. Sprinkle with coriander and serve with steamed rice.

(Original recipe from BBC Good Food Magazine, July, 2005)

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Sweet potato vindaloo

It hasn’t happened just yet but there will come a time when we will grow tired of all the winter root veg and will be hankering for spring and some lighter dishes. If you start to feel this way we recommend turning to cookbooks inspired by India which often contain some of the most interesting and delicious veggie dishes. Don’t be put off by the fiery connotations of ‘vindaloo’, this is a spicy dish but nothing too scary and is tamed by the additions of fluffy white rice and cool yoghurt.

Sweet potato vindaloo – serves 4

  • 4 tbsp rapeseed oil
  • 6 cloves
  • 1 star anise
  • 20 black peppercorns
  • 1 cinnamon stick
  • 2 tsp cumin seeds
  • 6 cloves of garlic, crushed
  • 4cm piece of ginger, peeled and grated
  • 5 tbsp white wine vinegar
  • ¾ tbsp chilli powder (feel free to adjust to your own tolerance level)
  • 2 medium onions, finely sliced
  • 1 tsp salt
  • 1 tsp sugar
  • 1 x 400g tin of plum tomatoes
  • 1kg sweet potatoes, peeled and cut into bite-size cubes
  • yoghurt, to serve
  • steamed white basmati rice, to serve

Heat 1 tbsp of the oil in a large frying (for which you have a lid) over a medium heat, then add the cloves, star anise, black peppercorns, cinnamon stick and cumin seeds. Stir-fry for a couple of minutes until fragrant and then remove from the heat and grind in a spice grinder or pestle and mortar. Add the garlic, ginger & vinegar and continue to grind to a smooth paste, then mix in the chilli powder.

Heat the remaining 3 tbsp of oil in the same pan over a medium heat, then add the onions. Cook for 15 minutes or more until brown and caramelised. Add the spice paste, salt and sugar, then cook for another couple of minutes before tipping in the tomatoes and crushing with a wooden spoon. Fill the empty tomato tin half full with water and add to the pan. Cover the pan with a lid and cook for around 5 minutes, then add the sweet potatoes.

Bring the curry to the boil, then cover and simmer for 20 to 25 minutes or until the sweet potato is completely tender. Serve with cool natural yoghurt and hot basmati rice.

(Original recipe from Fresh India by Meera Sodha, Penguin, 2016.)

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Turkey & parsnip curry

A regular post-Christmas dish in our house. It’s a bit Bridget Jones but really tasty and fairly light and healthy too. Just what you need if you’ve been on the mince pies 😉

Wine Suggestion: We love a nice Alsace Pinot Gris with this which is rich enough to stand up to the flavours and also contributes it’s own spices and freshness. We had an older Marcel Deiss Pinot Gris which was found in the cellar and it was deliciously complex, but an easier, younger wine would be good too.

Turkey & Parsnip Curry – serves 4

  • 2tbsp vegetable oil
  • 2 onions, thinly sliced
  • 500g parsnips, peeled and cut into chunks
  • 5 tbsp Madras curry paste (we like Patak’s)
  • 400g tin chopped tomatoes
  • 500g cooked turkey, torn into chunks
  • handful of chopped coriander, to serve
  • 150g natural yoghurt, to serve
  • cooked basmati rice, to serve

Heat the oil in a saucepan, then fry the onions gently for about 10 minutes or until softened and lightly coloured. Stir in the parsnips.

Stir in the curry paste, then add the tin of tomatoes with a little salt. Add 1½ tinfuls of water and bring to the boil, then reduce the heat, cover and simmer for 15 to 20 minutes or until the parsnips are just tender.

Stir in the turkey, then cover the pan and cook for another 5 minutes to heat through.

Serve over steamed basmati rice with some yoghurt on the side and coriander on the top.

(Original recipe from BBC Good Food Magazine, January 2003.)

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Butter chicken

Not an authentic recipe by any means but really tasty and much healthier than anything available in the local take-away. We have also made this with leftover cooked chicken with good results.

Wine Suggestion: We want to like wine with curry but most times we prefer something cool and bubbly – like beer! With this we had a bottle of Cooper’s Original Pale Ale to remind us of recent travels in Australia.

Butter Chicken Curry – serves 4

  • 500g skinless chicken breasts, cut into chunks
  • 1 tsp ground turmeric
  • a thumb-sized piece of ginger, peeled and grated
  • 2 cloves of garlic, crushed
  • ½ a lemon, juiced
  • 35g butter
  • 1 large onion, thinly sliced
  • curry paste (we used half a jar of Patak’s Madras which is quite spicy but use what you like)
  • 1 tbsp tomato purée
  • 2 tbsp ground almonds
  • 175ml full-fat natural yoghurt
  • 150ml chicken stock
  • coriander leaves
  • cooked basmati rice, to serve

Toss the chicken pieces with the turmeric, ginger, garlic, lemon juice and ½ tsp salt. Heat the butter in a large wide pan, then cook the onion for about 10 minutes or until soft and golden. Add the curry paste and tomato purée and cook for another 3 minutes. Add the chicken and cook until opaque (if using cooked chicken just heat through).

Mix the almonds and yoghurt together in a bowl then stir into the curry and cook for another 2-3 minutes. Add the stock and simmer gently for 10 minutes. Scatter over the coriander and serve with the rice.

(Original recipe from BBC Olive Magazine, April, 2017.)

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Coconut fish curry

We love to serve a fish curry alongside other Indian dishes to serve a crowd. Try this with some chicken tikka, mint & yoghurt chutney, cinnamon lamb curry, steamed basmati rice & some naan bread from the takeaway. Also great on its own with rice of course.

Coconut Fish Curry (Fish moilee) – serves 4

  • 5 cm piece of ginger, peeled and roughly chopped
  • 4 cloves of garlic, roughly chopped
  • 1 green chilli, roughly chopped (deseed if you don’t want too much heat)
  • salt
  • 3 tbsp coconut oil/rapeseed oil
  • 20 fresh curry leaves (optional but handy to buy fresh, then keep in the freezer for dishes like this)
  • 2 medium onions, thinly sliced
  • 2 big ripe tomatoes, quartered
  • ¾ tsp ground turmeric
  • ½ tsp chilli powder
  • 300ml coconut milk
  • 4 white fish fillets e.g. hake, haddock or cod (we use hake as it’s cheaper)
  • 1 lime, quartered

Put the ginger, garlic,  green chilli and a pinch of salt in a pestle & mortar and bash until you have a paste.

Put the oil into a wide, shallow pan over a medium heat. When the pan is hot, add the curry leaves, followed by the onions and cook for 8-10 minutes or until pale gold. Add the ginger, garlic & chilli paste and cook for another 2-3 minutes. Add the tomatoes, 1½ tsp salt, the turmeric & chilli powder. Cover the pan and cook for a couple of minutes.

Meanwhile, dilute the coconut milk with 100ml of water and add to the pan. When the milk begins to bubble, add the fish, then turn the heat down, cover and cook for 5-7 minutes or until the fish is cooked through.

Serve with a squeeze of lime and rice on the side.

(Original recipe from Made in India by Meera Sodha, Penguin, 2014.)

 

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Thai Red Turkey curryAnyone who has followed us for a while will know that we’re very partial to the turkey leftovers. Here’s the concoction we came up with for last year’s bird and it wasn’t bad at all. Similar to the more common Thai duck curry, turkey is gamey enough to stand up to a bit of heat.

Thai Red Turkey Curry – Serves 4 generously

  • 1 tbsp vegetable oil
  • 3-4 tbsp Thai red curry paste
  • 400ml tin coconut milk
  • 1 red pepper, deseeded and chopped into chunks
  • 250g mushrooms, halved or quartered if large
  • 180g sugar snap peas
  • 20g pack basil, leaves picked
  • 1 tsp brown sugar
  • juice of 2 limes
  • 3 tbsp soy sauce
  • 300g leftover turkey (or chicken) – a bit more or less won’t make any difference
  • 1 red chilli, sliced into rounds
  • jasmine rice, to serve

Heat the oil in a large pan. Add the curry paste and fry for a couple of minutes. Stir in the coconut milk with 100ml water and the red pepper and cook for 10 mins until almost tender.

Add the mushrooms, sugar snaps and most of the basil to the curry, then season with the sugar, lime juice and soy sauce. Cook for 4 mins until the mushrooms are tender, then add the turkey and heat through. Scatter with sliced chilli and basil and serve with jasmine rice.

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Ripped red pepper duck curry

Ripped red pepper duck curry

The addition of fresh red peppers and cherry tomatoes gives this curry a really fresh and summery feel. Perfect for when you fancy something spicy on a warm evening. It is also equally at home as the nights draw in, like the moment in Dublin and you fancy an open fire to cosy up to.

Wine Suggestion: A good Gewürztraminer makes a surprisingly brilliant match for this dish with enough weight for the richness and texture and plenty of aromatics to compliment the flavours. Our choice this time was the excellent Cave de Turckheim’s Reserve Gewürz, an off-dry wine that balanced perfectly with the heat of the red curry paste.

Ripped Red Pepper Duck Curry – serves 4

  • 4 duck legs
  • 1 tbsp fish sauce
  • 1 stick lemongrass, finely chopped
  • 2 large cloves of garlic, crushed
  • vegetable oil
  • 2 red peppers, deseeded and sliced lengthway
  • 5 tbsp Thai red curry paste
  • 2 x 400ml tins coconut milk
  • 3 tsp sugar
  • juice of ½ a lime, plus wedges for serving
  • 12 baby plum tomatoes
  • a handful of Thai or regular basil
  • red chilli and shallots, sliced finely to serve
  • steamed rice, to serve

Preheat the oven to 200ºC/180ºC fan/Gas 6.

Rub the duck legs with some salt and pepper, 1 tbsp of the fish sauce, lemongrass, crushed garlic and 2 tbsp of oil. Place in a roasting tin, cover with foil and bake for 1 hour. Remove the foil and add the sliced red peppers to the tin, tossing them in a little of the duck fat. Turn up the oven to 220ºC/200ºC fan/Gas 7 and roast uncovered for another 15 minutes or until the duck skin has crisped and the pepper slices are blistered. Remove the peppers and keep to one side. Pull the duck meat and skin from the bones and keep to one side.

Simmer the bones in 500ml water for about 30 minutes to make a stock.

In a saucepan, fry the curry paste in the oil until darkened in colour. Stir in the coconut milk, then add the stock, fish sauce and sugar and simmer for about 20 minutes or until it has thickened slightly. Squeeze in the lime juice. Stir in the strips of pepper, baby plum tomatoes and the shredded duck – reserving some crispy-skinned pieces for serving – and gently simmer for about 3 minutes or until heated through.

Remove from the heat and stir in a small handful of basil leaves. Ladle into bowls, piling on top the reserved crispy duck, some extra basil and shredded chilli and shallots to taste. Serve with lime wedges and steamed rice.

(Original recipe by Alastair Hendy in BBC Olive Magazine, August, 2014.)

 

 

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