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Posts Tagged ‘Curry’

Aubergine and Cherry Tomato Curry

This is delicious and so simple. A perfect summer curry. Serve with yoghurt and naan bread. It’s versatile too as it is lovely on its own with some rice, or as a side, or part of a larger feast.

Wine Suggestion: a light grenache red is our pick, either a simple Spanish bottle such as Bodegas Monfil in Cariñena or something more sophisticated like Domaine Cébène’s ex Arena from Faugeres.

Aubergine & cherry tomato curry – serves 4

  • 3 tbsp rapeseed or groundnut oil
  • 1 large onion, chopped
  • 1 green chilli, finely chopped
  • 4cm ginger, finely grated
  • 4 garlic cloves, crushed
  • 300g cherry tomatoes, halved
  • 1½ tsp salt
  • ½ tsp ground turmeric
  • 1½ tsp ground cumin
  • 1½ ground coriander
  • 2 tbsp tomato purée
  • 1 tsp sugar
  • 2 large aubergine, quartered, then cut into ½ cm thick slices
  • coriander leaves, to garnish

Heat the oil in a deep frying pan with a lid.

Add the onion and cook for 6 to 8 minutes or until soft. Add the chilli, ginger and garlic and cook for another 3-4 minutes, stirring. Add the cherry tomatoes, then cover with the lid and leave over a low heat for 10 minutes until the tomatoes have softened.

Stir in the salt, turmeric, cumin, coriander, tomato purée and sugar. Mix well, then add 150ml warm water, then the aubergine. Stir to coat the aubergines in the tomatoes, then cover again.

Cook for 15-20 minutes over a medium heat or until the aubergine is tender and soft enough to cut with a wooden spoon.

Season to taste and garnish with coriander leaves.

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

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Pea & New Potato Curry

We’ve cooked pretty much everything from scratch since lockdown but tonight we treated ourselves to a naan bread from the local takeaway. Every evening they fire up the tandoor and we get the most delicious smells in our back garden. This is an easy curry which is perfect for a weeknight.

Wine Suggestion: a local Lager was our choice tonight, from the White Gypsey Brewery in Tipperary. Their Munich Lager is light and fresh but with a real character and personality.

Pea & new potato curry – serves 4

  • 1 tbsp vegetable oil
  • 2 onions, sliced
  • 3 red chillies, deseeded and finely sliced
  • a thumb-sized piece of ginger, roughly chopped
  • 2 tsp cumin seeds
  • 1tsp Madras curry powder
  • ½ tsp turmeric
  • 750g new potatoes, halved or quartered
  • juice of 1 lime
  • 500ml natural yoghurt, full-fat so less likely to split
  • a small bunch of coriander, stalks and leaves finely chopped, but kept separate
  • 200-300ml veg stock
  • 300g frozen peas
  • lime wedges and naan breads, to serve

Before you start, put the potatoes in a pan and cover with water. Bring to the boil and simmer for about 5 minutes or until slightly tender – they’ll continue to cook in the curry. Drain and set aside.

Heat the oil in a large, deep frying pan. Add the onions and cook for 10-15 minutes over a gentle heat. Add the chillies, ginger and spices, and cook for a few minutes, then stir in the potatoes and lime juice and stir to coat in the spices.

Add the yoghurt, coriander stalks and stock. Simmer gently for 35-40 minutes or until the potatoes are soft and the sauce reduced (we put the lid on for a few minutes at the end as the sauce was reduced enough). Keep the temperature low as the yoghurt can easily split. Stir through the peas and cook for another 5 minutes.

Serve with the coriander leaves sprinkled over and lime wedges and naan breads on the side.

(Original recipe from BBC Good Food)

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Paneer Tikka Masala

Being thankful for sunshine and all we have this evening. The clocks will change tomorrow and hopefully things will take a turn for the better soon. In the meantime stay at home and eat well. This is super straightforward but flavour-packed! Serve with steamed basmati rice and naan bread from your local takeaway.

Wine Suggestion: A lager style beer. To be a little “craft”, even though they’ve been brewing since 1824, we chose the C&A Veltins Grevensteiner Helles which had character and smoothness in equal proportions.

Paneer tikka masala – serves 3

  • 3 tbsp curry powder (the recipe suggests tikka curry powder, we had hot so that’s what we got)
  • 2 tbsp natural yoghurt
  • 200g paneer, cut into small cubes
  • 1 green pepper, diced
  • 1 tbsp groundnut oil
  • 1 onion, finely chopped
  • 1 tbsp grated ginger
  • 1 clove of garlic, crushed
  • 400g passata
  • 2 tsp tomato purée
  • 2 tsp caster sugar
  • 4 tbsp double cream
  • a knob of butter
  • a handful of chopped coriander
  • steamed basmati rice and naan bread (to serve)

Mix the 1 tbsp of the curry powder and the yoghurt together in a bowl, then stir in the paneer and peppers and leave to marinade while you make the sauce.

Heat the oil in a pan, then add the onion and cook until soft and starting to brown a little. Add the ginger and garlic and continue cooking for a couple of minutes.

Stir in the remaining 2 tbsp of curry powder and stir until fragrant, then stir in the passata, tomato purée and sugar. Bring to the boil, then reduce the heat and simmer for 10 to 15 minutes, or until thickened. Stir in the cream and cook for another couple of minutes.

Meanwhile, heat the grill to high. Spread the paneer and pepper out over a non-stick baking tray or a tray lined with foil, then place under the grill until charred and sizzling. Turn everything over to brown on both sides.

Tip the panner and peppers into the sauce, add a knob of butter, the coriander and some seasoning and cook for a couple of minutes. Serve the curry with rice and naan.

(Original recipe by Janine Ratcliffe in BBC Olive Magazine, March 2020)

 

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Vegan Achari Brussels Sprout Curry

Sprouts are not just for Christmas. They’ll be around for ages yet and we love them. This is also a useful dish for those choosing a spell of Veganism. Serve with yoghurt (non-dairy if you wish) and naan breads.

Wine Suggestion: tonight we opened a German white lager, the Grevensteiner Naturtrübes Helles. A slightly cloudy and smooth beer with fruit hints and a refined malty touch. This has character and roundness and is a good foil to the curry and a compliment to the Brussels.

Vegan Achari Brussels Sprout Curry – serves 2

  • 750g brussels sprouts, trimmed and quartered or halved depending on size
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp nigella seeds
  • rapeseed oil
  • 1 onion, diced
  • 2cm piece of ginger, peeled and finely grated
  • 3 garlic cloves, peeled and crushed
  • 2 green chillies, very finely chopped
  • 1 x 400g tin of chopped tomatoes
  • 2 tbsp tomato purée
  • 1½ tsp salt
  • 1-2 tbsp lemon juice

Bash the mustard, cumin, coriander and fennel seeds together in a mortar as finely as you can, then stir in the nigella seeds.

Heat a large frying pan, then add 2 tbsp of oil. When hot, add the onion and fry for 5 minutes before adding the spice mix, then continue to cook for another 5 minutes or until the onions are soft and browning. Stir in the ginger, garlic and chilli and cook for a few minutes more.

Add the tomatoes, tomato purée and the salt, then cook for 15 minutes. Add 400ml water and the sprouts, cover with a lid and leave to simmer for until just tender – start checking after 12 minutes. Remove from the heat and season with lemon juice before serving.

(Original recipe by Meera Sodha in The Guardian, Saturday, 21 December 2019.)

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Spiced Crispy Egg & Lentil Curry

This is a great lentil curry but the star of the show is definitely the spiced crispy eggs. We’ll definitely be making these again with other dishes that could do with a crispy egg. Serve with steamed basmati rice.

Wine Suggestion: the spices in this dish will fight with tannins so we’d suggest pairing with a white wine. Our choice this evening was the Chayeau Pesquie Terrasses Blanc, a blend of Viognier, Roussanne, Clairette and Grenache Blanc – a real southern Rhône style blend with fresh stone fruit and citrus flavours.

Spiced crispy egg and lentil curry – serves 4

  • 100g red lentils
  • 2 onions, roughly chopped
  • 400g tin chopped tomatoes
  • 1 tsp ground turmeric
  • 2 tbsp oil for frying
  • 1½ tsp ground cumin
  • 1½ tsp ground coriander
  • 4 cardamom pods, squashed
  • a thumb-sized piece of root ginger, finely chopped
  • 4 cloves of garlic, crushed
  • 2-3 green chillies, sliced
  • 100g baby spinach, chopped
  • 1 tsp garam masala
  • a small bunch of coriander, chopped

FOR THE CRISPY EGGS

  • 6 eggs
  • ¼ tsp ground turmeric
  • ¼ tsp paprika

Put the lentils, onions and tomatoes in a pan with the turmeric and a teaspoon of salt. Add water to just cover, then simmer gently for 20 minutes or until the lentils are tender.

Drop the eggs into boiling water and cook for 7 minutes, then plunge them into iced water and leave to cool.

Heat 1 tbsp of the oil in a large pan, then stir in the cumin, coriander and cardamom. Cook for a couple of minutes before adding the cooked lentils and 100ml water. Cover and simmer for 30 minutes, then add the spinach and cook for another 10 minutes.

Peel the eggs and heat the tbsp of oil in a frying pan. Add the eggs, turmeric, paprika and some salt. Cook the eggs until they start to blister and crisp.

Stir the garam masala and fresh coriander into the curry and serve with the halved eggs and some steamed basmati rice.

(Original recipe by Janine Ratcliffe in BBC Olive Magazine, December 2017)

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Prawn Korma with coco cauli rice

This is absolutely a diet dish but for a diet dish it’s particularly tasty.  Low calories and low carbs but we guarantee it will fill you up so if you’re cutting down we highly recommend this. You can buy bags of cauliflower rice but it is literally just cauliflower whizzed until it resembles rice. A large cauliflower will be fresher and cheaper! We like Madras curry paste (Patak’s is our preference) but you could use something less spicy, like a Korma.

Prawn Curry with with Cauliflower Rice – serves 4

FOR THE RICE:

  • a large cauliflower, broken into florets
  • 1 tbsp coconut oil
  • 1 tbsp desiccated coconut

FOR THE KORMA:

  • 1 tbsp coconut oil
  • 2 large onions, diced
  • 4 garlic cloves, sliced
  • 2cm root ginger, peeled and diced
  • 3 tbsp curry paste
  • 400ml tin of coconut milk
  • 400g frozen tiger prawns, defrosted
  • large handful of spinach leaves
  • 2 tbsp full-fat Greek yoghurt
  • 2 tbsp fresh coriander, chopped

To make the rice, whizz the cauliflower in a food processor until it looks a similar texture to rice.

Heat the coconut oil in a large frying pan and add the cauliflower and desiccated coconut.

Fry over a low heat, stirring occasionally, for about 12 minutes, or until tender.

For the curry, heat the coconut oil in a saucepan and sauté the onions, garlic & ginger for 8-10 minutes or until lightly coloured.

Add the curry paste and cook for a minute, before adding the coconut milk. Bring to the boil, then reduce the heat and simmer for 8-10 minutes or until the sauce has reduced and thickened.

Add the prawns and simmer gently for 3-4 minutes, then stir in the spinach, yoghurt & some seasoning.

Serve the curry with the cauliflower rice and top with the coriander.

(Original recipe from The Fast 800 by Michael Mosley, Short Books, 2019.)

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Chickpea and spinach curry

We don’t know about you lot but our bellies are crying out for a rest and we haven’t even got to New Year’s yet. This is a lightweight curry suitable for veggies and vegans (if you don’t serve with yoghurt) and it’s also substantial enough to serve as it is without any rice. The spices are very gentle as confirmed by our 5 year old who has developed a recent aversion to anything ‘too spicy!!’.

Chickpea & spinach curry – serves 4

  • 1 tbsp vegetable oil
  • 2 medium onions, finely chopped
  • 6 garlic cloves, finely grated
  • 6cm piece of ginger, finely grated
  • 2 long green chillies, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp sea salt flakes
  • 2 tbsp tomato purée
  • 2 x 400g tins chopped tomatoes
  • 400ml vegetable stock
  • 2 x 400g tins chickpeas, rinsed and drained
  • 150g baby spinach
  • 4 tbsp natural yoghurt (optional to serve)
  • Sprigs of coriander (to serve)

Heat the oil in a large non-stick pan over a high heat. Add the onions and cook for 5 minutes or until starting to brown, add a splash of water if they stick.

Add the garlic, ginger and chillies and cook for a couple of minutes. Add the spices and salt and stir for a minute, then add the tomato purée and cook for another minute.

Add the tinned tomatoes, stock and chickpeas, then bring to a simmer and cook for 20-30 minutes or until the sauce thickens.

When ready to serve, stir through the spinach and cook briefly until just wilted.

Divide between bowls (on top of some steamed rice if you like) and top with a spoon of yoghurt and some coriander.

(Original recipe from Lose Weight for Good by Tom Kerridge, Absolute Press, 2017.)

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Mughlai Lamb with Turnips - Shabdeg

Our local supermarket has perfect sweet turnips with purple and white skin and green tops so when flicking through Madhur Jaffrey’s Indian Cooking we just couldn’t go past this unusual lamb curry. The cooking method goes against many of our instincts but, not wanting to mess with Madhur Jaffrey, we followed the instructions to the letter and the result was amazing! Great with steamed rice or serve with Mushroom Pullao, Spicy Green Beans and Yoghurt with Walnuts and Coriander for a fabulous Indian feast.

Wine Suggestion: We like many struggle to match Indian food with wine. Tonight we had a clean lager which fitted the bill for us, though some more adventurous beers would be good too.

Mughlai Lamb with Turnips  (Shabdeg) – serves 6

  • 10 small turnips, weighing 750g when the leaves and stems have been removed (halve the turnips if they are larger)
  • 5 medium onions, peeled
  • 8 tbsp vegetable oil
  • 1kg stewing lamb shoulder cut into 4cm cubes (include some bones if you have them)
  • 285ml plain yoghurt
  • 2.5 cm piece fresh ginger, peeled and very finely chopped
  • ½ tsp ground turmeric
  • ½ tsp cayenne pepper
  • 1 tbsp ground coriander
  • 2.25 litres water
  • ½ tsp garam masala

Peel the turnips and prick them all over with a fork. Put them in a bowl and rub with ¾ tsp of salt, then set aside for 1½-2 hours.

Cut the onions in half, lengthwise, and then across into very thin slices.

Heat the oil in a large, wide, and preferably non-stick pot over a medium-high heat. When hot, stir and fry the onions for about 12 minutes or until they are reddish brown in colour (this took longer than 12 minutes on our hob). Remove the onions with a slotted spoon, squeezing out and leaving behind as much oil as you can. Spread the onions out on a plate.

Add the meat, yoghurt, ginger and 1 tsp of salt to the pot. Stir and bring to a boil, then turn the heat up to high. You should have lots of fairly thin sauce. Cook on a high heat, stirring now and then, for about 10 minutes or until the sauce is fairly thick and you just begin to see the oil (be patient as we cooked for more like 20 minutes to get to this point). Turn the heat down to medium-high and keep stirring and frying for another 5-7 minutes or until the meat is lightly brown and the sauce has disappeared. Turn the heat to medium-low, then add the turmeric, cayenne, and coriander. Stir for a minute.

Add the water and 1tsp of salt. Drain the turnips and add them to the pot. Bring to the boil, then turn the heat to medium-high and cook, uncovered, for about 45 minutes or until you have less than a third of the liquid left (this stage took closer to an hour for us). Stir the pot occasionally as it cooks.

Return the browned onions to the pan and add the garam masala. Stir gently to mix and turn the heat to low. Cook gently, uncovered, for another 10 minutes. Stir it now and then but be careful not to break up the turnips.

Spoon off the fat that floats to the top and serve hot with rice and other Indian dishes (see above).

(Original recipe from Indian Cooking by Madhur Jaffrey, Baron’s Educational Series, 2002.)

 

 

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Spicy Green Beans - Madaledar sem

These green beans are full of Indian flavour and make a great side for curries and other Indian dishes but they would also add interest to a roast chicken. Chopping them up small changes the texture in a nice way too.

Spicy Green Beans (Masaledar sem) – serves 6

  • 750g green beans, trimmed and cut into 5mm lengths
  • 4cm piece fresh ginger, peeled and coarsely chopped
  • 10 cloves of garlic, peeled
  • 350ml water
  • 5 tbsp vegetable oil
  • 2 tsp cumin seeds
  • 1 dried hot red chilli, lightly crushed in a mortar
  • 2 tsp ground coriander
  • 2 medium tomatoes, peeled and finely chopped (to peel the tomatoes drop into boiling water for 15 seconds after which the skins should come off easily)
  • 3 tbsp lemon juice, or to taste
  • 1 tsp ground, roasted cumin seeds

Put the ginger and garlic into a blender or food processor with 120ml of the water and blend until fairly smooth.

Heat the oil in a wide, heavy pot over a medium-high heat. When hot put in the cumin seeds, and 5 seconds later the crushed chilli. As soon as it darkens add the ginger-garlic paste, then stir and cook for a minute. Stir in the coriander, then add the chopped tomato. Stir and cook for 2 minutes, mashing the tomatoes with the back of a spoon.

Add the beans, about 1¼ tsp salt and the rest of the water, then bring to a simmer. Cover, turn the heat to low, and cook for 8-10 minutes or until the beans are tender.

Remove the cover. Add the lemon juice, the ground roasted cumin seeds, and plenty of freshly ground black pepper. Increase the heat and boil away the liquid while gently stirring the beans.

(Original recipe from Madhur Jaffrey’s Indian Cooking, Barron’s Educational Series, 2002.)

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Mouclade

We mainly eat mussels in the colder months – something to do with months with an r in the them, but also they just seem like cold weather food to us. They’re so cheap and yet such a treat. This is typical Friday night food in our house, served with crusty bread or fries. La Mouclade is a French recipe from Rick Stein’s French Odyssey and includes a creamy curry sauce – delicious!

Wine Suggestion: As this dish comes from the Charentes region of France, we sipped some chilled Pineau des Charentes as an aperitif and then a glass of Bordeaux Blanc. While we would have loved to have found some Right Bank Bordeaux Ch Monbousquet or Valandraud Blanc we had some Chateau Bouscaut Blanc from the Graves instead. A Sauvignon Blanc, Semillon blend with some barrel aging after fermentation in stainless steel. Great with seafood and able to stand up to the curry and saffron.

La Mouclade – serves 4

  • a good pinch of saffron threads
  • 1.75 kg mussels, cleaned
  • 120ml dry white wine
  • 25g butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ tsp good-quality medium curry powder
  • 2 tbsp cognac
  • 2 tbsp plain flour
  • 200ml crème fraîche
  • 3 tbsp chopped parsley

Put the saffron into a small bowl with a tablespoon of warm water.

Put the mussels and wine into a large saucepan, cover and cook over a hight heat for 3-4 minutes, shaking occasionally, until the mussels have opened. Tip them into a colander over a bowl to catch the liquid. Transfer the mussels to a large serving bowl and keep warm.

Melt the butter in a frying pan, add the onion, garlic and curry powder and cook gently for a few minutes. Add the cognac and cook until almost evaporated, then stir in the flour and cook for a minute. Gradually stir in the saffron liquid and the mussel liquid (leave the very last gritty bit behind). Bring to a simmer and cook for a few minutes. Add the crème fraîche and simmer for another few minutes, until slightly reduced. Season to taste, stir in the parsley and pour the sauce over the mussels .

(Original recipe from Rick Stein’s French Odyssey, BBC Books, 2005.)

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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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Egg & potato curry 1

A tasty mid-week veggie curry for two. Not much more to say really. Serve with a cold beer if you’ve got one.

Bombay Egg & Potato Curry – serves 2

  • 2 onions, 1 chopped and 1 quartered
  • sunflower oil
  • 2 green chillies, 1 halved and deseeded and the other finely sliced
  • 2 garlic cloves
  • a handful of coriander, leaves and stalks separated
  • 2 tsp turmeric
  • 2 tsp garam masala
  • 2 tsp ground cumin
  • 2 tsp fennel seeds
  • 2 tsp black mustard seeds
  • 1 vegetable or chicken stock cube
  • 1 tin chopped tomatoes
  • 150ml coconut milk
  • 400g potatoes, peeled and cut into 2.5cm dice
  • 3 eggs
  • juice of 1 lemon
  • basmati rice to serve

Fry the chopped onion in 1 tbsp of sunflower oil in a large frying pan or shallow casserole until soft and golden.

Meanwhile, whizz the quartered onion, halved chilli, garlic & coriander stalks with ¼ tsp salt to a paste – you might need to add a splash of water.

When the onions are softened, stir in the paste and spices and fry for about 5 minutes or until fragrant. Crumble in the stock cube, stir in the tomatoes and coconut milk along with a tinful of water and bring to a simmer. Add the potatoes, then cover and simmer for about 8 minutes.

Meanwhile, boil the eggs in boiling water for about 8 minutes, then cool under cold running water, peel and quarter.

Remove the lid from the curry and continue to simmer for another 10-15 minutes or until the potatoes are tender and the sauce has reduced and thickened.

Taste the curry and season with salt, black pepper and lemon juice to taste. Gently lay the quartered eggs into the sauce, turn off the heat and replace the lid to allow the eggs to gently warm for a minute or so.

Serve with the sliced green chilli, coriander leaves and steamed basmati rice.

(Original recipe by Sarah Cook in BBC Olive Magazine, April 2015.)

Egg & potato curry 2

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Coronation Chicken

This is great for when you’re asked to bring a dish to a garden or other party. It feeds lots of people and is easy to transport and serve cold when you get there. Coronation Chicken might seem a bit old fashioned but watch it disappear – a favourite of adults and kids alike and well worth a bit of effort earlier in the day. Only perfectly ripe mangoes will do!

Wine Suggestion: There are a few options to match with this dish but our favourites are a good, but fruity Beaujolais, slightly chilled; Domaine Rochette’s Brouilly comes to mind. Alternately we also like a good, youthful Viognier and we’ve been enjoying Jean-Michel Gerin’s le Champine Viognier from the Northern Rhone where the exuberant fruit is balanced with texture and a fresh joie-de-vivre.

Coronation Chicken with Mango & Roasted Cashews – serves 8-10

  • 1.3kg chicken breasts
  • 1.2 litres chicken stock (home-made preferably for this dish)
  • 1 ½ tbsp lemon juice
  • 2 ripe mangoes, peeled and cut into 1cm pieces
  • 175g celery, chopped
  • 4 scallions, chopped
  • 125ml natural yoghurt
  • 125ml mayonnaise
  • 1 ½ tsp curry powder
  • ½ tsp cumin seeds
  • 150g roasted cashew nuts
  • 2 tbsp coriander, chopped

Bring the chicken stock to the boil in a large saucepan. Season the chicken breasts with salt and pepper and simmer gently in the hot stock for 5-7 minutes, depending on how big they are. Turn off the heat, cover the pan and allow the chicken to cool in the liquid. When cooled, remove with a slotted spoon and cut the chicken into small dice.

Mix the chicken with the lemon juice in a large bowl and season well with salt and pepper. Add the mango, celery and scallions.

Whisk the yoghurt and mayonnaise together.

Toast the cumin seeds in a hot frying pan for a few seconds, add the curry powder and cook for another couple of seconds. Grind, cool and add to the yoghurt and mayonnaise. Pour the sauce over the other ingredients and toss gently. Taste and season if necessary.

Just before serving, add the roasted cashew nuts, scatter with coriander and serve.

(Original recipe from Darina Allen’s Ballymaloe Cookery Course, Kyle Cathie Limited, 2001.)

 

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Thai pumpkin & chickpea curry

Thai pumpkin & chickpea curry

A really good veggie curry and yet another use for the never-ending tub of Thai red curry paste. We’re very excited for pumpkin season and not because we want to make lanterns.

Pumpkin & chickpea curry – serves 4

  • 1 tbsp sunflower oil
  • 3 tbsp Thai red or yellow curry paste
  • 2 onions, finely chopped
  • 3 stalks lemongrass, bashed with the back of a knife
  • 6 cardamom pods
  • 1 tbsp mustard seeds
  • 1 piece pumpkin or a small squash (about 1kg)
  • 250ml vegetable stock
  • 400ml can reduced-fat coconut milk
  • 400g tin chickpeas, drained and rinsed
  • 2 limes
  • large handful mint leaves
  • steamed rice and/or naan bread, to serve

Heat the oil in a sauté pan and gently fry the curry paste with the onions, lemongrass, cardamom and mustard seeds for a few minutes or until fragrant. Stir the pumpkin or squash into the pan and stir to coat in the paste, then pour in the stock and coconut milk. Bring to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender.

Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve on the side. Tear over mint leaves to garnish and serve with steamed rice or warm naan bread.

(Original recipe from BBC Good Food)

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