Prawn and Pineapple Curry
Ingredients:
500g fresh prawns, peeled and deveined
4 tomatoes, peeled, deseeded and chopped
1tbsp brown sugar
1/2tbsp fish sauce
200ml carton coconut milk
1/2 pineapples, peeled, cored and chunked
Handful chopped flat-leaf parsley
1/2tsp coarse sea salt
For the paste:
2 chillies, deseeded and chopped
Zest of one lime and half the juice
2cm fresh root ginger, grated
1 1/2 tsps turmeric
1/2 tsp ground cumin
1 tsp ground coriander
1/2tsp ground cardamom
1 small onion, peeled and chopped
2 cloves garlic, peeled
Cooking Instructions:
Put all the ingredients for the paste into the food processor and whizz. Heat some sunflower oil and fry the paste until well cooked - about ten minutes.
Add the pineapple and sauté for 2 - 3 minutes then add the sugar, salt, fish sauce and 150ml water. Simmer for 5 minutes.
Add the tomatoes and cook for a few minutes.
Pour in the coconut milk and bring to the boil, stirring. Simmer gently for a few minutes adding the prawns for 5 minutes at the end.
Serve with naan, basmati rice and sultana raita
First made: 31st July 2013
500g fresh prawns, peeled and deveined
4 tomatoes, peeled, deseeded and chopped
1tbsp brown sugar
1/2tbsp fish sauce
200ml carton coconut milk
1/2 pineapples, peeled, cored and chunked
Handful chopped flat-leaf parsley
1/2tsp coarse sea salt
For the paste:
2 chillies, deseeded and chopped
Zest of one lime and half the juice
2cm fresh root ginger, grated
1 1/2 tsps turmeric
1/2 tsp ground cumin
1 tsp ground coriander
1/2tsp ground cardamom
1 small onion, peeled and chopped
2 cloves garlic, peeled
Cooking Instructions:
Put all the ingredients for the paste into the food processor and whizz. Heat some sunflower oil and fry the paste until well cooked - about ten minutes.
Add the pineapple and sauté for 2 - 3 minutes then add the sugar, salt, fish sauce and 150ml water. Simmer for 5 minutes.
Add the tomatoes and cook for a few minutes.
Pour in the coconut milk and bring to the boil, stirring. Simmer gently for a few minutes adding the prawns for 5 minutes at the end.
Serve with naan, basmati rice and sultana raita
First made: 31st July 2013
Chicken Curry
Ingredients:
750g boneless, skinless chicken thighs, diced
3 medium onions, peeled and roughly chopped
5 garlic cloves, peeled
1 red chilli, halved and deseeded
1 can chopped tomatoes + 1/2 can water
2 tsps homemade curry powder
1/2 tsp garam masala
1/2 tsp turmeric
Cooking instructions:
Whizz the onions, garlic and chilli in the food processor and fry in a little oil until soft.
Add the spices and fry on a higher heat for a couple of minutes.
Add the tomatoes and reduce liquid until you have a paste.
Add the chicken, stir to coat and fry for 5 - 10 minutes.
Add the 1/2 tomato can of water - to rinse.
Bring to the boil then simmer for 20 minutes or so.
Add 150ml coconut milk and allow liquid to reduce to your preferred consistency.
Serve with rice, naan and raita.
This recipe is a variation on a recipe cooked for me by Cristina Nugaru from Sri Lanka while she was staying with us in Qatar. It's not quite up to her standard but there are loads of ingredients not available in Romania. We enjoyed it and so did our guests - a Scot and a Spaniard!
First made: 15th September 2012
750g boneless, skinless chicken thighs, diced
3 medium onions, peeled and roughly chopped
5 garlic cloves, peeled
1 red chilli, halved and deseeded
1 can chopped tomatoes + 1/2 can water
2 tsps homemade curry powder
1/2 tsp garam masala
1/2 tsp turmeric
Cooking instructions:
Whizz the onions, garlic and chilli in the food processor and fry in a little oil until soft.
Add the spices and fry on a higher heat for a couple of minutes.
Add the tomatoes and reduce liquid until you have a paste.
Add the chicken, stir to coat and fry for 5 - 10 minutes.
Add the 1/2 tomato can of water - to rinse.
Bring to the boil then simmer for 20 minutes or so.
Add 150ml coconut milk and allow liquid to reduce to your preferred consistency.
Serve with rice, naan and raita.
This recipe is a variation on a recipe cooked for me by Cristina Nugaru from Sri Lanka while she was staying with us in Qatar. It's not quite up to her standard but there are loads of ingredients not available in Romania. We enjoyed it and so did our guests - a Scot and a Spaniard!
First made: 15th September 2012
Keralan Fish Curry
Ingredients:
700g white fish, cut in large chunks
olive oil
1tsp mustard seeds, black or yellow
5 bay leaves, or curry leaves if you can get them
2 onions, peeled and quartered
5 garlic cloves, peeled
2.5cm root ginger, grated
1 chilli, deseeded and chopped
1/2tbsp cayenne pepper or chilli powder
1tsp turmeric
400ml tin coconut milk
5 tomatoes, peeled and quartered
Cooking Instructions:
Heat the oil in a shallow pan and fry the mustards seeds and bay leaves until the mustard seeds just start to pop. Pulse the onions, garlic, ginger and chilli in the food processor and add to the pan. Fry gently until soft. Add the ground spices, stir through and cook for a minute or two then add the coconut milk and tomatoes. Bring to the boil then simmer, covered, for twenty minutes or so. Season the fish and gently stir into the sauce. Cook, uncovered, for a further 10 - 15 minutes or until the fish is cooked through and the sauce reduced a little.
Serve with basmati rice, mango chutney and naan bread.
First made: 30th March 2013
700g white fish, cut in large chunks
olive oil
1tsp mustard seeds, black or yellow
5 bay leaves, or curry leaves if you can get them
2 onions, peeled and quartered
5 garlic cloves, peeled
2.5cm root ginger, grated
1 chilli, deseeded and chopped
1/2tbsp cayenne pepper or chilli powder
1tsp turmeric
400ml tin coconut milk
5 tomatoes, peeled and quartered
Cooking Instructions:
Heat the oil in a shallow pan and fry the mustards seeds and bay leaves until the mustard seeds just start to pop. Pulse the onions, garlic, ginger and chilli in the food processor and add to the pan. Fry gently until soft. Add the ground spices, stir through and cook for a minute or two then add the coconut milk and tomatoes. Bring to the boil then simmer, covered, for twenty minutes or so. Season the fish and gently stir into the sauce. Cook, uncovered, for a further 10 - 15 minutes or until the fish is cooked through and the sauce reduced a little.
Serve with basmati rice, mango chutney and naan bread.
First made: 30th March 2013
Home-made Curry Powder
This recipe was given to me by a Sri Lankan lady, Christina, who stayed with us for a time in Qatar. She was the wife of the executive chef there so I figure it must be good! She made fabulous curries too which will appear here in the fullness of time...
Ingredients:
2 tsp black peppercorns
2 tsp mustard seeds
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds OR 1/4 tsp fenugreek seeds
12 cloves
12 cardamom pods
4 bay leaves
1 tsp chilli powder
Cooking instructions:
Roast whole spices and bay leaves in a hot, dry frying pan, taking care not to burn.
Leave to cool.
Whizz in a spice blender (I have a coffee grinder I use just for spices) with the chilli powder until you have a fine powder.
Increase or reduce chilli powder in future batches as desired.
This makes about enough for two curries but it's easily halved or doubled if you want just enough or a huge batch.
First made: 9th April 2012
Ingredients:
2 tsp black peppercorns
2 tsp mustard seeds
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds OR 1/4 tsp fenugreek seeds
12 cloves
12 cardamom pods
4 bay leaves
1 tsp chilli powder
Cooking instructions:
Roast whole spices and bay leaves in a hot, dry frying pan, taking care not to burn.
Leave to cool.
Whizz in a spice blender (I have a coffee grinder I use just for spices) with the chilli powder until you have a fine powder.
Increase or reduce chilli powder in future batches as desired.
This makes about enough for two curries but it's easily halved or doubled if you want just enough or a huge batch.
First made: 9th April 2012
Pork Dhansak
Ingredients:
500g diced pork
600ml stock, 100ml reserved
splash sunflower oil
1 large onion, peeled and chopped into large chunks
2 garlic cloves, peeled
2cm root ginger
1 chilli, deseeded and roughly chopped
1 tsp turmeric
2tsps home-made curry powder
1 tsp garam masala
50 ml creme
2 tbsps tomato purée
200g lentils, well-rinsed
Cooking Instructions:
Put the onion, garlic, ginger and chilli into the food processor and whizz to a paste.
Heat the oil and sauté the purée until it's beginning to brown slightly.
Add the spices to the pan, stir well and cook for a couple of minutes then add the pork and still until coated in the spicy, oniony mixture.
Add the rest of the ingredients, 500ml of the stock and simmer until the pork is tender.
Stir from time to time and just keep an eye on the lentils in case they need some of the reserved stock. If the sauce dries out too much it'll stick and burn.
First made: 16th February 2013
500g diced pork
600ml stock, 100ml reserved
splash sunflower oil
1 large onion, peeled and chopped into large chunks
2 garlic cloves, peeled
2cm root ginger
1 chilli, deseeded and roughly chopped
1 tsp turmeric
2tsps home-made curry powder
1 tsp garam masala
50 ml creme
2 tbsps tomato purée
200g lentils, well-rinsed
Cooking Instructions:
Put the onion, garlic, ginger and chilli into the food processor and whizz to a paste.
Heat the oil and sauté the purée until it's beginning to brown slightly.
Add the spices to the pan, stir well and cook for a couple of minutes then add the pork and still until coated in the spicy, oniony mixture.
Add the rest of the ingredients, 500ml of the stock and simmer until the pork is tender.
Stir from time to time and just keep an eye on the lentils in case they need some of the reserved stock. If the sauce dries out too much it'll stick and burn.
First made: 16th February 2013
Tomato, Spinach and Pea Curry
Ingredients:
3 large tomatoes, peeled and roughly chopped
200g spinach - I used frozen
1/2 cup cream
100g frozen peas
1 chilli, deseeded and finely chopped
1 small onion, peeled and finely chopped
2cm ginger, grated
2 garlic cloves, peeled and finely chopped
1 tsp sugar
1 tsp home-made curry powder
1/4 tsp garam masala
150 ml stock
Cooking Instructions:
Sauté the onion, ginger, chilli and garlic in a little oil until just turning brown then add the dry spices and cook, stirring, for a minute or two. Add the rest of the ingredients and simmer until the sauce has thickened a little and the peas are cooked.
First made: 16th February 2013
3 large tomatoes, peeled and roughly chopped
200g spinach - I used frozen
1/2 cup cream
100g frozen peas
1 chilli, deseeded and finely chopped
1 small onion, peeled and finely chopped
2cm ginger, grated
2 garlic cloves, peeled and finely chopped
1 tsp sugar
1 tsp home-made curry powder
1/4 tsp garam masala
150 ml stock
Cooking Instructions:
Sauté the onion, ginger, chilli and garlic in a little oil until just turning brown then add the dry spices and cook, stirring, for a minute or two. Add the rest of the ingredients and simmer until the sauce has thickened a little and the peas are cooked.
First made: 16th February 2013
Leftover Chicken Curry
Ingredients:
1/2 a roasted chicken, meat picked off and diced
2 onions, fienly chopped
4 garlic cloves, crushed
3cm fresh ginger, grated
2 chillies, deseeded and chopped
2 tsp curry powder - I make my own, as above
1 tsp turmeric
1 tin chopped tomatoes
250ml stock
1 can coconut milk (or cream)
Cooking Instructions:
Sauté the onion then add the garlic, ginger and chilli and cook until soft - I don't always do this but this time I whizzed the whole lot in the food processor and sautéed it all together; it depends whether I feel like all that chopping or not!
Add the spices and cook, stirring for a couple of minutes.
Pour in the tomatoes and stock and bring to the boil. Lower to a simmer and add the chicken. Simmer gently for 20 - 30 minutes.
Add the coconut milk or cream and reduce to desired consistency.
Serve with rice.
First made: 28th December 2012
1/2 a roasted chicken, meat picked off and diced
2 onions, fienly chopped
4 garlic cloves, crushed
3cm fresh ginger, grated
2 chillies, deseeded and chopped
2 tsp curry powder - I make my own, as above
1 tsp turmeric
1 tin chopped tomatoes
250ml stock
1 can coconut milk (or cream)
Cooking Instructions:
Sauté the onion then add the garlic, ginger and chilli and cook until soft - I don't always do this but this time I whizzed the whole lot in the food processor and sautéed it all together; it depends whether I feel like all that chopping or not!
Add the spices and cook, stirring for a couple of minutes.
Pour in the tomatoes and stock and bring to the boil. Lower to a simmer and add the chicken. Simmer gently for 20 - 30 minutes.
Add the coconut milk or cream and reduce to desired consistency.
Serve with rice.
First made: 28th December 2012
Red Lentil, Spinach and Tomato Curry
Ingredients:
1 onion, finely chopped
1 chilli, deseeded and finely chopped
1 garlic clove, finely chopped
1tsp curry powder
1 tsp turmeric
150g red lentils
100g frozen spinach
12 cherry tomatoes, halved or quartered, depending on size
500ml Stock
Cooking Instructions:
Sauté the onion till soft and golden. Add the garlic, chilli and spices and cook stirring for a few minutes.
Add half of the stock, lentils and spinach and bring to the boil, then simmer for 30 minutes adding more stock as necessary.
Finally, add the cherry tomatoes and warm through until the tomatoes are soft but still recognisable.
Serve with naan bread.
First made: 28th December 2012
1 onion, finely chopped
1 chilli, deseeded and finely chopped
1 garlic clove, finely chopped
1tsp curry powder
1 tsp turmeric
150g red lentils
100g frozen spinach
12 cherry tomatoes, halved or quartered, depending on size
500ml Stock
Cooking Instructions:
Sauté the onion till soft and golden. Add the garlic, chilli and spices and cook stirring for a few minutes.
Add half of the stock, lentils and spinach and bring to the boil, then simmer for 30 minutes adding more stock as necessary.
Finally, add the cherry tomatoes and warm through until the tomatoes are soft but still recognisable.
Serve with naan bread.
First made: 28th December 2012