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Posts Tagged ‘Curry’

Keralan Prawns

Posted in Asian, Food, Indian, Shellfish, tagged , , , , , on 10 March 2011| Leave a Comment »

Our cooking’s been very healthy this week but tasty too so don’t despair. It’s nice to find an Indian dish which isn’t full of calories and doesn’t take forever to make. This is very nice but do add a bit of salt at the end to bring the flavours out and balance the spice. We wished we’d had some naan breads or chapatis so you might want to get some of them too.

Serves 2

  • 1 small onion, finely chopped
  • oil
  • 1 tsp turmeric
  • 2 cloves of garlic, crushed
  • 2 cm piece of ginger, grated
  • dried red chilli crumbled or some chilli flakes
  • 400g tin chopped tomatoes
  • 200g raw peeled prawns
  • some low fat natural yogurt

Get your rice on first as this is quick.

Cook the onion gently in a little oil in a frying pan for about 5 minutes or until starting to soften.

Add turmeric, garlic, ginger and chilli and cook for another few minutes or until it smells good.

Add the tomatoes and simmer for 10 minutes – add a splash of water if you need it.

Stir in the prawns and cook until they turn opaque.

Add a bit of salt to season and serve with rice, bread and some yogurt on the top.

(Original recipe from BBC Good Food)

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Hands up who still has Turkey in their freezer!

Posted in Food, Healthy, tagged , , , , on 19 January 2011| Leave a Comment »

We still have some even after this – so expect another turkey post next week. We were finding it hard to get excited about cooking more turkey until we caught a whiff of this cooking. It tasted so good that Jono had to restrain himself from having two dinners (he just had one and a half in the end). It’s another healthy one too.

Turkey, tomato and coriander curry to serve 3-4 (or less if Jono is over)

  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • small knob of ginger, grated
  • 2 tbsp of balti curry paste (we like Pataks)
  • 400g of leftover turkey, shredded
  • 310ml vegetable or chicken stock
  • 2 ripe tomatoes, chopped
  • 1 cinnamon stick
  • 3 tbsp natural yogurt
  • 25g fresh coriander, chopped

Heat oil in a medium pan and cook the onion until softened. Stir in garlic and ginger and cook for 30 seconds before adding curry paste; stir for another 30 seconds.

Add turkey, stock, tomatoes, cinnamon and a big pinch of salt. Bring to a simmer and cook gently for about 10 minutes.

Turn off the heat and stir in the yogurt and coriander.

Serve with steamed basmati if you want it to look like our pic.

Wine suggestion: we actually had an off-dry Pinot Gris from New Zealand and it went perfectly (Te Mara from Central Otago) or you could have any off-dry aromatic white like Riesling.

 

 

 

 

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Super Healthy Veggie Balti

Posted in Food, Healthy, Vegetarian, tagged , , , , , on 11 January 2011| 7 Comments »

This is exceptionally filling, very tasty and virtuous to boot. The recipe below says it is to feed four but we reckon it’d feed six; and we’re greedy!

Vegetable Balti – serves 4-6 (takes about an hour and a half to make).

  • 1 tbsp vegetable oil
  • 1 large onion, thickly sliced
  • 1 large clove garlic, crushed
  • 1 eating apple, peeled, cored and chopped into chunks
  • 3 tbsp balti curry paste (we like Patak’s)
  • 1 medium butternut squash, peeled and cut into chunks
  • 2 large carrots, thickly sliced
  • 200g turnips, cut into chunks
  • 1 medium cauliflower, broken into florets
  • 400g tin chopped tomatoes
  • 425ml hot vegetable stock
  • 4 tbsp chopped coriander, plus extra to serve
  • 150g pot low-fat natural yoghurt

Heat the oil in a big pan, add the onion, garlic and apple and cook gently, stirring now and again, for about 5-8 minutes. Stir in the curry paste.

Throw in the vegetables and add the tomatoes and stock. Stir in 3 tbsp of the coriander. Bring to the boil, turn the heat to low, and cook with a lid on for half an hour.

Take off the lid and cook for another 20 minutes until the vegetables are soft and the liquid has reduced a bit. Season with salt and pepper.

Mix 1tbsp coriander into the yoghurt. Serve the curry in bowls, drizzle over some yoghurt and sprinkle on a bit of coriander. Serve with the rest of the yoghurt and warm naan breads. Enjoy.

Wine suggestion: Have a beer instead.

Find the original recipe on BBC Good Food.

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