Hello!! I hope you have all enjoyed your Christmas, if like me you have eaten too much ham and turkey………and chocolate, then you may want to cook and eat something different. I thought I would share a few of my curry recipes, I think I will be making some of these this week….
First is my South Indian Fish curry. If you have eaten enough meat over Christmas why not try a fish curry!!
This is a curry with a mix of Goan and Kerala flavourings, with creamy coconut milk, a hint of citrus from the lime and sweetness from tomatoes.
It has lots of juicy King Prawns in this curry too, succulent Salmon and Merluza (which I think is Hake). You could use any meaty white fish. Fish does tend to disintegrate in curries which is why I love salmon as it always stays in one piece, white fish is a little bit more delicate so be careful when stirring.
I served this with Tamarind rice, which is so tasty I could just eat this on it own, it is also very fluffy and moist, it works perfectly with this curry.
Try it out, let me know how it goes… This should feed 4/5 people…..
South Indian Fish Curry
Time 40-45 minutes
450g Fish (I used a large fillet of Salmon, and two small fillets of Merluza, I also keep the skin on as it holds the fish together better)
King Prawns Raw 2 per person ( You can use cooked prawns, if so add them to curry later to warm through)
2 Tbsp. Ghee (you can use sunflower/veg oil but ghee just gives such a great taste to the curry)
1 Onion diced
2 large Garlic cloves
2 Red Chillies (one to be blitzed in a blender, the other keep whole but prick it with a knife)
3 Baby Yellow Peppers sliced
3 Red Padron Peppers sliced (you could just use half a large red and yellow pepper)
1/2 Tbsp. Brown Sugar
4 Clove heads only (reserve the stalk for rice)
5 cardamoms (seeds only)
1 Tbsp. Cumin powder
1 Tbsp. Coriander powder
1 Tbsp. Black Mustard seeds
1 tsp. Turmeric powder
1 tsp. Fenugreek powder
1/2 Tbsp. Garam Masala
15 Curry Leaves
2 Bay Leaves
1 Fish stock cube
Tin Coconut Milk
Salt & Pepper
Chop your tomatoes and sprinkle with the sugar, set aside.
In a pan heat the ghee until melted, then add in the onions. On a medium heat cook until soft, do not brown these so if they start to get colour turn the heat down.
In a hand blender place in the garlic, ginger (peeled), 1 red chilli and the soft onions. Blitz to a paste. Set aside.
In the same pan, with the hot ghee add in the mustard seeds…
They will start popping straight away so after about 20 seconds add in the following spice powders; cumin, coriander, turmeric, fenugreek. Then the curry leaves, bay leaves, clove heads and cardamoms seeds.
Then whole red chilli…
Stir well and let the spices cook for 2 minutes.
Then stir in the peppers and coat in the spices before adding in the onion paste from earlier…
Cook this for 2/3 minutes, keep stirring the pan as it might stick, turn the heat down if it does.
Now pour in the coconut milk…
Crumble in the stock cube. Then pour a little water into the hand blender to get all of the onion paste juices and the rest into the coconut milk can, shake it around then pour into the pan.
Then add in the tomatoes and all of their juices.
Then squeeze in the juice of the lime.
At this point make the rice. So turn the heat off the curry sauce, cover and set aside.
See rice recipe below, then once this is cooking, you can move onto the next stage of the curry recipe…..
Chop your fish into chunks and pop into the pan cover then with the curry juice.
Let this simmer for 2 minutes then add the prawns. Cover and simmer for 10 minutes until the fish and prawns are cooked.
Sprinkle in the garam masala stir this in very carefully so you do not break up the fish.
Ready to serve…
I mug Basmati rice (just use your normal coffee mug)
2 mugs boiling water
1 small Onion sliced (I used red)
1/2 Tbsp. Black Mustard seeds
1/2 Tbsp. Cumin seeds
1/2 tsp Turmeric
1 1/2 tsp salt
1 tsp Tamarind paste
Clove stalks from the curry
2 tbsp Sunflower/Veg Oil
Heat the oil in a pan that has a secure lid. Add the onions and fry until browned.
Next add in the mustard seeds and the cumin seeds cook for a few seconds until they start to pop, then add in the turmeric, clove stalks, tamarind paste and salt. Stir well.
Add in the rice and coat in all of the spices.
Now keeping the heat on high add in the boiling water and stir well.
Bring this back to the boil then cover with the lid and turn the heat to the lowest. Cook for 20 minutes, DO NOT UNCOVER THE LID DURING THIS TIME!
After 20 minutes turn the heat off but still keep the pan covered for another 10 minutes.
Uncover and fluff up with a fork then you’re ready to serve.
Serve with the curry straight from the pan….
Next if you are not a seafood fan, try this next recipe which is vegetarian but tasty!! It will also be featuring in the January issue of B magazine in Gibraltar, so if you live in the area please grab a copy!!
If like me you are full up on meat, cheeses and chocolate, this recipe is a good meat free dish to give you a little rest from all of the rich foods you have eaten over the festive season but it is also hearty! It’s chilly outside, this dish is a true winter warmer.
Lentil and Egg curry has always been a favourite of my family and my Nana use to make the most amazing version of it for me when I was a child. It is great for kids too, as it is not too spicy and also healthy. You may think using eggs in a curry sounds a little crazy but it tastes good, trust me.
This original recipe of my families would use red split pea lentils but I decided to try this with Spanish Castellana lentils. When cooking dhal, I would normally use Chana dhal lentils (yellow split pea) or red lentils as these mush up when cooked and they create the ‘sauce’ of the curry. The Castellana lentils are a green lentil that hold their shape more and it has more of a bite which gives it a different texture to a dhal. By adding butternut squash to this dish gives it some sweetness. If you can’t get hold of these any green lentil will work but please use dried.
GREEN LENTIL, BUTTERNUT SQUASH AND EGG CURRY
Serves 4, cook time approx 45 minutes, difficulty easy
1 large onion diced
1 small squash diced (mine weighed 597g before cutting) also reserve the seeds
5 fresh tomatoes
280g castellana lentils
2 tbsp. Oil
4 cloves garlic
40g ginger grated
2 red birdseye chillies
2 tbsp. coriander seeds
1 tbsp. cumin seeds
1 1/2 tsp fenugreek seeds
4 cardamom pods seeds only
1 tsp turmeric
1 tsp sugar
Handful chopped fresh coriander
Pre-heat the oven to 200 degrees.
Before you start your food prep get the lentils cooking. Pop into a large pan with around 4 cups of water and a good pinch of salt, bring to the boil and cook until tender. Keep your eye on this and add little bits of boiling water if it sticks but I normally use 4 cups (approx. 1 ¾ pints) to the 280g of lentils. Cooking time is around 30 minutes which is enough time to get your curry on the go!
While the lentils are cooking dry fry the spices; coriander, cumin, fenugreek and cardamom..
Once you smell the aroma remove from the heat and grind. I use a coffee grinder but if you don’t have one you can use a pestle and mortar; it’ll just take a little longer.
Grind to powder, then add in the turmeric and one of the chillies and grind again. If using a pestle and mortar chop the chillies as small as you can and add to the powder.
Next take 3 of the tomatoes place in a hand blender with the garlic and blitz up to be liquid. Set aside.
Now take a good deep frying pan (one that can be placed in the oven) add in the oil and the onions and cook until soft. Once soft take out half of the onions and blitz up into the tomato and garlic mix.
Set aside again.
Add the squash to the pan with the remaining onions and cook for 3 minutes
Then add the ginger and the remaining full chilli (prick this with a knife to release a mild heat)
Now add in the ground spices…
Coat the squash well.
Now pour in the tomato mix.
Stir well, then add approx 300ml water to the blender container to get all the tomato juices out, add this to the pan too.
Next cut the remaining two tomatoes into wedges and add to the pan
Season really well with salt, I would say at least a teaspoon and add the sugar, stir well.
At this point your lentils should be cooked and they should have soaked up most of the water and be soft with a slight bite.
Pour these into the pan with any remaining water and mix well..
Cover with foil and place into the oven.
At this point make your rice, I actually served this with the tamarind rice as above recipe, so please follow this.
After the 20 minutes of the rice cooking time and you have turned the heat off check on the curry in the oven. Taste and see if it needs more seasoning, and check if the squash is soft.
Once the squash is tender add the fresh coriander, stir well and remove the foil then place back into the oven for another 10 minutes.
At this point place the seeds from the squash on a baking tray season well and pop in the oven.
Lastly boil your eggs!!
Place the eggs in a pan with cold water to cover them, bring to the boil once the water is bubbling away time the eggs for 4 1/2 minutes, this will leave the eggs hard-boiled but with a very slightly soft yellow. You do not want the yolk too runny for this dish.
Once cooked place them into cold water for a minute and peel while still warm.
Now you’re ready to plate up! Take the curry and squash seeds out of the oven, halve the eggs and place over the curry and sprinkle with the seeds, serve up with the rice.
Lastly is a meat curry, my Beef and Potato Rendang….
A Rendang is a Malaysian stew dish, which I think for me is a cross between an Indian and Thai curry. The flavour has a sour and spicy taste, with zing from the lime zest and lemongrass, heat from the chillies and then a little creaminess from the coconut milk. Slow cooking the beef so it is tender and melts in your mouth just makes it delicious. This is not a saucy curry, and should be fairly dry, I do like to have a little bit of sauce with mine, but it should reduce down during the cooking time to be thick and coating the beef like a spicy warm blanket 🙂
Beef and Potato Rendang
700g stewing/braising Beef
1 Tbsp. coriander
1 ½ tsp cumin
4 garlic cloves
½ grated fresh turmeric or 1 tsp of ground
50g ginger (reserve a slice of this skin on for curry)
2 chillies (I used Bishop crowns that we had in the freezer from this years crop!)
4 large shallots/ 6 small peeled & roughly chopped
1 tsp salt
1 Tbsp. tamarind
2” chunk creamed coconut
3 star anise
1 cinnamon stick
6 dried lime leaves
1 tin coconut milk
5/6 new potatoes halved with skin on
Heat a little oil or butter in a pan and add the shallots, soften these a little and then set aside.
Dry fry the following paste spices; coriander, cumin, cardamom and cloves.
Once you smell the aroma remove from the pan and grind in a pestle and mortar.
Pop the ground spices into a blender, along with the garlic, ginger, chillies, shallots, salt, lime zest, tamarind, turmeric, creamed coconut. Blitz this up to create your rending paste.
Heat some oil in a pan, pop in the star anise and cinnamon, fry for a few minutes to release the aroma.
Add the paste to this pan. Fry the paste for a few minutes to activate all of the spices, then add the beef, coat it in the paste and brown.
Next bash the lemongrass and cut in halve.
Add this to the pan along with the 1 slice of ginger, lime leaves give a good stir then pour in the coconut milk.
You can cook this on the hob, but I prefer to slow cook this in the oven.
Place into a pre-heated oven at 200 degrees with the lid on the pan and cook for around 45 minutes or until the beef is tender.
Once the beef is falling apart add the potatoes, remove the lid so the sauce can reduce, stir and pop back in the oven and cook until the potatoes are soft.
Serve with rice and lime wedges, I also sprinkled some coriander over the top.
It was delicious!!
Hope you all have a great New Year, hope you enjoy these recipe ideas.
I’ll be blogging new recipes in 2016…and hopefully some videos too!!
love Lulu xxx
❤ ❤ ❤