A gently spiced curry that reaches new heights when served with tamarind shallots. We’ll be making it again.
Wine Suggestion: We think this goes really well with a slightly honeyed, just off-dry Chenin Blanc like the Domaine Aubuisieres Vouvray Silex. With a touch of residual sugar this is rounded and smooth. And with the tart tamarind and sweet shallots it’s a joy.
New potato & green bean istoo with tamarind shallots – serves 4
- 2 tbsp rapeseed oil
- 10 fresh curry leaves (we buy them in the Asia market and freeze them)
- 4cm cinnamon stick, broken in two
- 1 medium onion, sliced
- 2cm fresh ginger, peeled and finely grated
- 4 cloves of garlic, crushed
- 1 green finger chilli, slit
- 650g baby new potatoes, quartered
- 1 tsp each of salt and freshly ground black pepper
- 1 x 400ml tin of coconut milk
- 250g green beans, trimmed
- cooked basmati rice, to serve
FORT THE TAMARIND SHALLOTS:
- 800g banana shallots
- 400g vine tomatoes
- 1 tsp cumin seeds
- ½ tsp black mustard seeds
- 5 tbsp rapeseed oil
- ¾ tsp salt
- 2 tsp tamarind paste
- 8 fresh curry leaves
- 1 green finger chilli, slit
Heat the oil for the istoo over a medium heat in a large casserole dish. Once hot, add the curry leaves, cinnamon stick and onion. Cook for 8-10 mintues or until the onion is very soft but not coloured. Stir in the ginger, garlic and chilli and cook for another 2 minutes.
Add the potatoes, salt and pepper, then stir in the coconut milk. Fill the empty can with 100ml of water and add to the casserole. The potatoes need to be just covered so add a little more water if you need. Bring to the boil over a medium heat, then turn down and simmer for 10 minutes.
Add the green beans, then cover and simmer until the beans and potatoes are tender – about 5-6 minutes.
FOR THE TAMARIND SHALLOTS:
Preheat the oven to 180C fan/200C/gas 6 and line two large baking trays with foil.
Top and tail the shallots, then cut them in half lengthways and peel off the skin. Put the shallots onto one of the two lined trays, breaking them up a little as you go – they should be in a single layer. Halve the tomatoes and place these on the other tray.
Grind the cumin and mustard seeds together in a pestle and mortar to a coarse powder. Add the oil and salt, then pour over the shallots and tomatoes, mixing with your hands to coat the shallots.
Bake for 25 minutes, turning the trays halfway, then remove from the oven and tip the tomatoes onto the shallot tray and add the tamarind, curry leaves and chilli. Carefully mix with a wooden spoon, then bake for another 5-8 minutes, until they are starting to char here and there. Transfer to a bowl and serve with the istoo and cooked basmati rice.
(Original recipe from East by Meera Sodha, Penguin: Random House, 2019.)
Jono & Jules do food & wine 