Chicken Sambar

This was a favourite curry of mine as a kid, it was not a family recipe but it was something my Mum would always order from the local Indian take away!! It was really good; spicy, lemony and tasty. Not many places would have this on the menu but my Mum would always ask if they could make it especially for her, the answer was usually yes!

A few years ago I remembered this curry and decided to recreate it. I researched sambar which is a lentil curry using sambar masala spice; usually a vegetarian dish. However I always remembered Lemon being a vital ingredient, and we always had it with Chicken in, so this is my version of the sambar I had as a kid….

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Serves 4/5

Ingredients:

Chicken I used thighs x 10. You can use any Chicken, but I prefer with the bone as it will be less dry than the breast. If you do not like meat on the bone  you can remove it before cooking.

265g Chana Dhal Lentils/Yellow Split Pea (dried)

2 Pints Hot Water for the Lentils plus 200ml for the curry

2 tbsp Coriander Powder

1 tbsp Cumin Powder

1 tsp Turmeric

2 tsp Fenugreek Powder

1 tsp Tamarind Paste

1 tbsp Black Mustard Seeds

1 tbsp Curry Leaves

1 tsp Crushed Black Peppercorn

4 Garlic Cloves

2″ Chunk Ginger

3/4 Small Tomatoes

1 Red Chilli

1 Onion Diced

1 Large Lemon/ 2 small un-waxed

Handful Fresh Coriander Chopped

1 1/2  tbsp Oil for frying

Salt

Method:

First you need to cook your lentils. Place them into a pan with plenty of salt, then pour in boiling hot water, just enough to cover the lentils. Turn heat high and let it bubble away. Be careful this does not burn and keep stirring, adding more hot water if needed. I used 2 pints in the end but you may not need that much or you may need a little more.

The idea is for the lentils to be soft almost mushy and the liquid to be thick, we are not draining this water away, this becomes the liquid of the curry.

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Let the lentils bubble away

Whilst the lentils are boiling prepare your curry.

In a hand blender blitz up the garlic, ginger, chilli and the fresh tomatoes to a paste.

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Set this paste aside.

Heat your oil up in a deep pan and add in the mustard seeds and the curry leaves.

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The mustard seeds will start to pop, when they do add in your onions and turn the heat to medium.

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Cook the onions until they are soft then add in the dry spices and stir.

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Now pop in the chicken and coat in all of the spices, add a good pinch of salt.

2

Once coated add in the tamarind and the paste you have set aside and stir well.

Let the chicken brown a little and turn white.

Add the tomato mix.

3

Cook for 2/3 minutes then add 200ml hot water or just enough to just cover the chicken in the pan, try not to put too much liquid in as we still have the lentil juice to go in. Cook for 10 minutes.

Chop half of the large lemon into wedges (or one small lemon) and add to pan, squeeze the juice in of the other half.

Put a lid on and let it cook on a medium heat for 25 minutes.

4

Whilst this is cooking check on your lentils; taste one to see how soft they are, if they still have a bite add a little more hot water and keep it bubbling away.

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Once the lentils are cooked and are nice and soft set aside with the liquid.

After the 25 minutes check the curry, taste it and see if it needs more seasoning. The chicken should be tender and falling from the bone, if not let it cook for 10 minutes longer.

Once cooked add in the lentils and all of the liquid, stir well.

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Then add your chopped coriander. Stir well.

5

READY!!!!

Serve with Pilau rice and your favourite Indian breads!

The lemons should be so soft you can eat the whole thing!!

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Enjoy xx

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Chicken Sambar

  • Servings: 4-5
  • Difficulty: easy
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by LuluLemonandLace

Ingredients:

Chicken I used thighs x 10. You can use any Chicken, but I prefer with the bone as it will be less dry than the breast. If you do not like meat on the bone  you can remove it before cooking.

265g Chana Dhal Lentils/Yellow Split Pea (dried)

2 Pints Hot Water for the Lentils plus 200ml for the curry

2 tbsp Coriander Powder

1 tbsp Cumin Powder

1 tsp Turmeric

2 tsp Fenugreek Powder

1 dsp Tamarind Paste

1 tbsp Black Mustard Seeds

1 tbsp Curry Leaves

1 tsp Crsuhed Black Peppercorn

4 Garlic Cloves

2″ Chunk Ginger

3/4 Small Tomatoes

1 Red Chilli (optional)

1 Onion Diced

1 Large Lemon/ 2 small un-waxed

Handful Fresh Coriander Chopped

1 1/2  tbsp Oil for frying

Salt

Method:

First you need to cook your lentils. Place them into a pan with plenty of salt, then pour in boiling hot water, just enough to cover the lentils. Turn heat high and let it bubble away. Be careful this does not burn and keep stirring, adding more hot water if needed. I used 2 pints in the end but you may not need that much or you may need a little more.

The idea is for the lentils to be soft almost mushy and the liquid to be thick, we are not draining this water away, this becomes the liquid of the curry.

Whilst the lentils are boiling prepare your curry.

In a hand blender blitz up the garlic, ginger, chilli and the fresh tomatoes to a paste.

Set this paste aside.

Heat your oil up in a deep pan and add in the mustard seeds and the curry leaves.

The mustard seeds will start to pop, when they do add in your onions and turn the heat to medium.

Cook the onions until they are soft then add in the dry spices and stir.

Now pop in the chicken and coat in all of the spices, add a good pinch of salt.

Once coated add in the tamarind and the paste you have set aside and stir well.

Let the chicken brown a little and turn white.

Add the tomato mix,, cook for 2/3 minutes then add 200ml hot water or just enough to just cover the chicken in the pan, try not to put too much liquid in as we still have the lentil juice to go in. Cook for 10 minutes.

Chop half of the large lemon into wedges (or one small lemon) and add to pan, squeeze the juice in of the other half.

Put a lid on and let it cook on a medium heat for 25 minutes.

Whilst this is cooking check on your lentils; taste one to see how soft they are, if they still have a bite add a little more hot water and keep it bubbling away.

Once the lentils are cooked and nice and soft set aside along with the liquid.

After the 25 minutes check the curry, taste it and see if it needs more seasoning. The chicken should be tender and falling from the bone, if not let it cook for 10 minutes longer.

Once cooked add in the lentils and all of the liquid, stir well.

Then add your chopped coriander. Stir well.

READY!!!!

Serve with Pilau rice and your favourite Indian breads.

The lemons should be so soft you can eat the whole thing!!

Lulu xxx

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Recipe Update…Chicken Korma with a KICK!!

Hola Happy Friday!!!

I’ve updated my Korma recipe, with a few more photos, check it out….

Whilst growing up eating and enjoying curries were a must with my family, forget your Sunday roast dinners; instead we would have a curry (much to my dismay when I was younger…’why can’t we have Sunday roast like everyone else’ I can hear myself moan to my mum) But with our Indian heritage curries and spice would be the food of choice on Sundays or family get together’s.

Usually these curries would be spicy and I always loved spice and chilli’s but as I have become older I seem to have lost my tolerance to really HOT dishes. These days when ordering an Indian take away I would steer more towards the Pasanda’s or Korma’s.

This Korma however still has a kick, it’s creamy and spicy but not hot. Just enough spice so you can taste the flavours but it is definitely not mild!! Continue reading

Fragrant Crab Cakes

Hello Folks!

These crab cakes are so tasty, they are full of fragrant spices.  They are like fish cakes, and are very popular in the United States, this recipe is not a traditional recipe however, as I wanted to include some spices. I didn’t include chilli as I wanted to keep these mild and tasty.

I coated mine in breadcrumbs, the question was to coat or not!! I am glad I did as they tasted scrumptious!!

They are also pretty healthy, I have used foods that are easy to digest if you suffer with crohns or colitis (each person is different so remove the ingredients you cannot eat),  spices such as turmeric and ginger are great for you, and I have used coconut oil to cook the cakes in.  The coriander I chopped up extra  fine; but this may not agree with some crohnies…

Tip: Use gluten free flour & breadcrumbs  too to make these GF friendly!!

It also contains no lactose so win win!!

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Ingredients:

 Crab meat; I had one full prepared crab and 6 crab claws

600g sweet potato diced

2” chunk of fresh ginger

1” chunk of fresh turmeric

2 garlic cloves

1 tsp garam masala

2 Tbsp. finely chopped coriander

½ tsp fish sauce

2 Tbsp. breadcrumbs

1 tsp sea salt

Juice of half a lemon

Breadcrumb coating:

2/3 Tbsp. golden breadcrumbs

2/3 Tbsp. plain flour

1 egg whisked

Coconut oil for frying

Method:

 First you need to carefully remove all of the crab meat from the shells.  Take the full crab, break off the legs and claws, then turn over the body and scoop out all of the brown and white meat into a bowl.

Next with a rolling pin bash the claws to open up the shells, then carefully remove the meat, I liked to keep the claws in one piece and the meat chunky rather than all broken up, if you can.

Squeeze the lemon over the crab then pop back into the fridge until later.

Boil the potatoes in salted water until soft, then mash up. Do not add any milk or butter you want these to be fluffy not creamy.  Set aside to cool.

Grate the garlic cloves then add the salt and bash up until it creates a paste.

Grate the turmeric and ginger together then chop them up to be a puree.

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Add the garlic and the ginger/turmeric mix to the cold potatoes, along with the garam masala, coriander and fish sauce. Mix well. Taste this mixture to see if it needs more salt.

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Now carefully mix in the crab trying not to break it up too much, it is nice to bite into these cakes and have chunky pieces of crab.

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To make the cakes I first made equal balls of the mix, I made 8 even balls and one mini which became my tester 😉

Once you have even balls, form them into a fish cake like shape.  Place onto a tray lined with grease proof paper, cover with cling film and pop back into the fridge for 25 minutes, or until ready to cook.  I made mine in the morning and cooked them for dinner.

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Place the flour, breadcrumbs and egg into 3 separate bowls.  Whisk the egg.

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One by one coat the crab cakes in flour, shaking off any excess, then dip into the egg, then into the breadcrumbs making sure all sides are covered.

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Pop back onto the baking tray and continue to breadcrumb all cakes.

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To cook heat, the oven to 200 degrees.  Place a heap spoonful of coconut oil in a good frying pan, let it heat up then start to brown the crab cakes in batches, add around 3/4 to the pan at a time and cook both sides until a golden colour, then place back onto the baking sheet.

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Once you have browned all cakes pop them in the oven to heat through, this should take another 15 minutes.

Serve up with some salad and some dips.  We had a smooth apple and cranberry jelly with ours and it was tasty!  Chilli jam is also great check out my recipe;

https://lululemonandlace.com/recipes/pickles-chutneys-jams-and-pastes/bishop-crown-chilli-jam/

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Enjoy xx

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Fragrant Crab Cakes

  • Servings: 4
  • Difficulty: average
  • Print

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by Lululemonandlace

Ingredients:

 Crab meat; I had one full prepared crab and 6 crab claws

600g sweet potato diced

2” chunk of fresh ginger

1” chunk of fresh turmeric

2 garlic cloves

1 tsp garam masala

2 Tbsp. finely chopped coriander

½ tsp fish sauce

2 Tbsp. breadcrumbs

1 tsp sea salt

Juice of half a lemon

Breadcrumb coating:

2/3 Tbsp. golden breadcrumbs

2/3 Tbsp. plain flour

1 egg whisked

Coconut oil for frying

Method:

 First you need to carefully remove all of the crab meat from the shells.  Take the full crab, break off the legs and claws, then turn over the body and scoop out all of the brown and white meat into a bowl.

Next with a rolling pin bash the claws to open up the shells, then carefully remove the meat, I liked to keep the claws in one piece and the meat chunky rather than all broken up, if you can.

Squeeze the lemon over the crab then pop back into the fridge until later.

Boil the potatoes in salted water until soft, then mash up. Do not add any milk or butter you want these to be fluffy not creamy.  Set aside to cool.

Grate the garlic cloves then add the salt and bash up until it creates a paste.

Grate the turmeric and ginger together then chop them up to be a puree.

Add the garlic and the ginger/turmeric mix to the cold potatoes, along with the garam masala, coriander and fish sauce. Mix well. Taste this mixture to see if it needs more salt.

Now carefully mix in the crab trying not to break it up too much, it is nice to bite into these cakes and have chunky pieces of crab.

To make the cakes I first made equal balls of the mix, I made 8 even balls and one mini which became my tester 😉

Once you have even balls, form them into a fish cake like shape.  Place onto a tray lined with grease proof paper, cover with cling film and pop back into the fridge for 25 minutes, or until ready to cook.  I made mine in the morning and cooked them for dinner.

Place the flour, breadcrumbs and egg into 3 separate bowls.  Whisk the egg.

One by one coat the crab cakes in flour, shaking off any excess, then dip into the egg, then into the breadcrumbs making sure all sides are covered.  Pop back onto the baking tray and continue to breadcrumb all cakes.

To cook heat, the oven to 200 degrees.  Place a heap spoonful of coconut oil in a good frying pan, let it heat up then start to brown the crab cakes in batches, add around 3/4 to the pan at a time and cook both sides until a golden colour, then place back onto the baking sheet.

Once you have browned all cakes pop them in the oven to heat through, this should take another 15 minutes.

Serve up with some salad and some dips.  We had a smooth apple and cranberry jelly with ours and it was tasty!  Chilli jam is also great check out my recipe;

Lulu xxx

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Beef and Aubergine Curry (basic curry recipe)

I would say my families main food love is a beef curry; we have been making and eating this dish as long as I can remember.  Be it a family occasion or just a nice comforting Sunday dinner.  We each make this curry a little different but they are all just as tasty.

The recipe stems from a basic curry recipe of my Nana’s where the spices are simple; 2 Tbsp coriander to 1 Tbsp cumin powder, turmeric, paprika and chillies, then we each add our little variations of spices.  I love Tamarind and cardamom with beef  which is why I have used these spices.

Aubergines are great with beef too but other veggies work well such as carrots, and an old favourite of mine is beef and okra (lady’s fingers).

The Aubergines and Tomatoes where picked straight from the garden!!

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Ingredients:

500g Beef chunks (braising/casserole )

1 small aubergine diced

1 white onion diced

1/2 red pepper diced

3 cloves of garlic grated

3″ chunk of ginger grated

3 fresh tomatoes chopped into chunks

2/3 red chillies depending on your heat tolerance, I used 3 birdseye

1 tin plum tomatoes

1 Tbsp tomato paste/frito

1 Tbsp soft brown sugar

50g creamed coconut block

Fresh coriander chopped

1 Tbsp Ghee for frying or you can use oil

sea salt

Spices

2 Tbsp coriander powder

1 Tbsp cumin powder

1 tsp turmeric

1 tsp paprika

3 cardamom pods bashed

1 Tbsp tamarind paste

Method:

Heat the ghee/oil and soften the onions then add the red pepper can cook for another 2 minutes.

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Add the garlic, ginger and chillies cook for a further minute then add the dry spices.

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Sprinkle 1 tsp sea salt over the beef then add this to the pan, coat the beef in all of the spices and brown.  Now drizzle in the tamarind and mix well.

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Add the tin tomatoes slightly crushed them as you stir, then add tomato paste/frito.

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Stir well then cover and cook for 20 minutes.  I popped this into the oven at 200 degrees, but you can cook on the hob.

During this time sprinkle the sugar over the fresh tomatoes and set aside.

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After the 25 minutes add the fresh tomatoes and the sugar juices, stir then place back into the oven.  You are now cooking this until the beef is nearly tender, perhaps another 20 minutes.

Once the beef is nearly done add the aubergine and creamed coconut, stir well then pop back into the oven uncovered.

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Cook for another 10 minutes or until the aubergines are cooked.  Taste the flavour for more salt you may need a little touch more.

Now you are ready to sprinkle in the fresh coriander, stir it in and then serve!

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Enjoy xx

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Beef and Aubergine Curry

  • Servings: 4
  • Difficulty: average
  • Print

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by Lululemonandlace

Ingredients:

500g Beef chunks (braising/casserole )

1 small aubergine diced

1 white onion diced

1/2 red pepper diced

3 cloves of garlic grated

3″ chunk of ginger grated

3 fresh tomatoes chopped into chunks

2/3 red chillies depending on your heat tolerance, I used 3 birdseye

1 tin plum tomatoes

1 Tbsp tomato paste/frito

1 Tbsp soft brown sugar

50g creamed coconut block

Fresh coriander chopped

1 Tbsp Ghee for frying or you can use oil

sea salt

Spices

2 Tbsp coriander powder

1 Tbsp cumin powder

1 tsp turmeric

1 tsp paprika

3 cardamom pods bashed

1 Tbsp tamarind paste

Method:

Heat the ghee/oil and soften the onions then add the red pepper can cook for another 2 minutes.

Add the garlic, ginger and chillies cook for a further minute then add the dry spices.

Sprinkle 1 tsp sea salt over the beef then add this to the pan, coat the beef in all of the spices and brown.  Now drizzle in the tamarind and mix well.

Add the tin tomatoes slightly crushed them as you stir, then add tomato paste/frito.

Stir well then cover and cook for 20 minutes.  I popped this into the oven at 200 degrees, but you can cook on the hob.

During this time sprinkle the sugar over the fresh tomatoes and set aside.

After the 25 minutes add the fresh tomatoes and the sugar juices, stir then place back into the oven.  You are now cooking this until the beef is nearly tender, perhaps another 20 minutes.

Once the beef is nearly done add the aubergine and creamed coconut, stir well then pop back into the oven uncovered.

Cook for another 10 minutes or until the aubergines are cooked.  Taste the flavour for ore salt you may need a little touch more.

Now you are ready to sprinkle in the fresh coriander, mix it in then serve!

Lulu xxx

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Keralan Meen Molee (Fish and Coconut Stew) another dish from last Saturday’s Supper Club

This dish was on my 5 course menu from Saturdays Supper Club check it out….

Fish Molee (meen molee) was one of my favourite dishes growing up. My Nana used to make a very tasty version of it.  Mopped up with Indian breads rather than rice; delicious.

Molee means stew, so it is a fish stew which is cooked in coconut. It is a very popular dish in Southern India, I love Keralan sweet and sour flavours with creamy coconut milk and sourness from tamarind, this recipe incorporates these tastes.  The fish is succulent and the flavour is mild, creamy and aromatic rather than spicy hot.

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Ingredients:

White fish I used Meluza (hake) but cod is fine, buy a fillet per person.

10 Large prawns shell on, I removed the heads as they were so large but you can leave them on

1 onion finely sliced

3 garlic cloves

2” chunk ginger

2 small green chillies, with a knife make a slit in each chilli.

Turmeric I used fresh but you can use powder 1tsp

1 tsp tamarind paste

2 heap tsp black mustard seeds

2 heap tsp cumin seeds

1 tsp garam masala

2 tomatoes diced

1 heap tsp soft brown sugar

1 tin coconut milk

2” chunk creamed coconut block

50g desiccated coconut plus extra for decoration

5/6 New potatoes halved

Bunch fresh coriander chopped

2 tsp sea salt

2 tsp white vinegar

1 tbsp. oil (I used sunflower)

Method:

Sprinkle the sugar over the tomatoes set aside.

Grate the ginger, garlic and turmeric (if using fresh) set aside.

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Heat the oil in a pan, add your onions and cook on a medium heat until soft.  Turn up the heat and add the mustard seeds, which will crackle.  As soon as they do then add the cumin seeds, stir through then add the grated ginger/garlic/turmeric.  Add the chillies. Mix well.

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Add the tamarind and stir through.

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Pour in the tin of coconut milk and add the creamed coconut block.  Fill the tin with water and add this to the pan.

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Add the salt, vinegar, desiccated coconut, tomatoes and sugar.

While this is bubbling away boil your potatoes in a separate pan with salted water until nearly cooked but not soft.  Add these to the molee along with the garam masala, stir well.

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Cut the fish into large chunks keeping the skin on, this adds to flavour and holds the fish pieces together.  Add the fish to the pan, pop a lid on and cook for about 4 minutes. After this time open the lid and add the prawns.  Pop the lid back on and cook for another 5/6 minutes or until the prawns are cooked.

Sprinkle over most of the coriander leaves and carefully stir through as the fish will break up easily.

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Serve with an extra sprinkle of the desiccated coconut, and coriander leaves.  Serve with your favourite bread.

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Enjoy!

Lulu x

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Keralan Fish Molee

  • Servings: 4
  • Difficulty: easy
  • Print

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by Lululemonandlace

Ingredients:

White fish I used Meluza (hake) but cod is fine, buy a fillet per person.

10 Large prawns shell on, I removed the heads as they were so large but you can leave them on

1 onion finely sliced

3 garlic cloves

2” chunk ginger

2 small green chillies, with a knife make a slit in each chilli.

Turmeric I used fresh but you can use powder 1tsp

1 tsp tamarind paste

2 heap tsp black mustard seeds

2 heap tsp cumin seeds

1 tsp garam masala

2 tomatoes diced

1 heap tsp soft brown sugar

1 tin coconut milk

2” chunk creamed coconut block

50g desiccated coconut plus extra for decoration

5/6 New potatoes halved

Bunch fresh coriander chopped

2 tsp sea salt

2 tsp white vinegar

1 tbsp. oil (I used sunflower)

Method:

Sprinkle the sugar over the tomatoes set aside.

Grate the ginger, garlic and turmeric (if using fresh) set aside.

Heat the oil in a pan, add your onions and cook on a medium heat until soft.  Turn up the heat and add the mustard seeds, which will crackle.  As soon as they do then add the cumin seeds, stir through then add the grated ginger/garlic/turmeric.  Add the chillies. Mix well.

Add the tamarind and stir through.

Pour in the tin of coconut milk and add the creamed coconut block.  Fill the tin with water and add this to the pan.

Add the salt, vinegar, desiccated coconut, tomatoes and sugar.

While this is bubbling away boil your potatoes in a separate pan with salted water until nearly cooked but not soft.  Add these to the molee along with the garam masala, stir well.

Cut the fish into large chunks keeping the skin on, this adds to flavour and holds the fish pieces together.  Add the fish to the pan, pop a lid on and cook for about 4 minutes. After this time open the lid and add the prawns.  Pop the lid back on and cook for another 5/6 minutes or until the prawns are cooked.

Sprinkle over most of the coriander leaves and carefully stir through as the fish will break up easily.

Serve with an extra sprinkle of the desiccated coconut, and coriander leaves.  Serve with your favourite bread.

Lulu xxx

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