Mouthwatering Indian Recipes

Former Member

Who would have known that sea bream or its more attractive cousin, red snapper, could transform into a deliciously appealing tandoori-style Indian supper that could so easily be made? I found this recipe by Anjum Anand the perfect evening BBQ, and red snapper is well worth searching out from a good fishmonger.

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Using fragrant spices, the fish becomes infused with an agreeable flavour and depth. Add a host of spices and you've got yourself a highly desireable dish. Brave the cold of early spring like we are tonight and get the BBQ out. :thumb:

Tandoori style BBQ Red Snapper

Ingredients
2 whole red snapper or sea bream, cleaned, gutted and fins removed by fishmonger
2 tbsps butter to baste, melted
Good pinch of Chaat masala (optional)
Lemon wedges and fresh coriander to serve

For the marinade
4 cloves garlic, grated into a fine paste (around 2 tsps)
1 tsp fresh ginger paste
2 tsps lemon juice
2 tsps Kashmiri red chili powder or paprika for colour and chilli powder to taste
2/3 tsps cumin powder
1 tbsp vegetable oil
1 tbsp gram flour
7 tbsps thick Greek yoghurt
Good pinch of carom seeds
Salt to taste and 1/4th tsp freshly ground black pepper

Using a sharp knife, score the bream / snapper four times on each side through the skin, about ½cm into the flesh. Marinate the fish in a squeeze of lemon juice and a little salt, (inside and out) for 10-15 minutes.

Dry roast the gram flour in a pan until golden, this takes just minutes, stirring often. Leave to cool.

Stir together the yoghurt, black pepper, cumin, chilli powder/paprika, carom seeds, ginger and garlic pastes, lemon juice, oil and gram flour. Add salt to taste, it should taste a little salty and a bit spicy, it will be absorbed by the fish.

Smear the marinade thickly over both sides of the fish and into the slits. Leave to marinate for 20-30 minutes at room temperature.

Pre-heat the BBQ to a medium-high flame. I like to use a hinged fish rack in which I put the fish but be careful that it doesn’t flatten it too much. You can also use 2 metal skewers per fish. Oil the grill rack and the fish rack.

Place the fish on the heat and cook for 6-8 minutes on the first side or until the underside is a lovely golden colour with some areas of charring. If the coals are too hot, rake them away slightly. Turn the fish and cook the underside in the same way. If using skewers the fish might stick a little to the actual grills. The fish is done when golden on both sides and to check if it is done on the inside, you can use a thermometer which should read 60C when poked into the thickest part of the fish.

Baste with the melted butter once per side as it cooks and once as it comes off the heat. Sprinkle with chaat masala if you are using and serve with wedges of lemon.

Former Member

Another great favourite is Chettinad Chicken, a fine recipe from Rick Stein's India.

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This recipe by Rick Stein is as good as it gets for home cooking, but originated from the Taj Gateway hotel in Madurai. This recipe has one of those ingredients that is transformational but quite hard to get hold of. It’s the lichen off a tree, known as dagarful, kalpasi or stone flower, with a flavour like cinnamon. You can find it online, but if it proves elusive, just add more cinnamon. Locally though you may be able to find it in a good Asian grocery shop.

Notes: for spices and herbs, a mortar and pestle is more gentle than an electric grinder. A good way with garlic I find is mashing it under a fork. Its skin slips off more easily. If using dagarful, sort through it and remove and discard any pieces of bark first.

Recipe serves 4

For the spice blend
1 tbsp fennel seeds
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp black peppercorns
1 tbsp Kashmiri chilli powder

For the chicken
50ml vegetable oil
1 tsp fennel seeds
5cm piece cinnamon bark
1 tbsp very roughly chopped dagarful or an extra 3cm piece cinnamon stick
150g shallots, diced
Handful of curry leaves
700g skinless boneless chicken thighs, cut into 5cm pieces
20g/4 cloves garlic, finely crushed
20g/4cm ginger, finely grated
1 tsp sugar
1 tsp salt
100ml water
Boiled basmati rice to serve

Grind the spices down and process to a powder.

For the chicken, heat the oil in a sturdy frying pan or karahi over a medium heat, add the fennel, cinnamon and dagarful and fry for 1 minute. Add the shallots and curry leaves and fry for 10 minutes until the shallots are softened and golden.

Add the chicken and stir around for 1-2 minutes, then stir in the garlic, ginger, sugar, salt and all of the spice blend, and fry for 2 minutes.

Add the water, and cook for about 10–15 minutes, stirring often and adding more splashes of water if needed to stop it sticking to the pan, until the chicken is cooked through and the sauce thick and reduced and clinging to the chicken. Serve with boiled rice.

Former Member

Kidney Bean Curry or Rajma by Rick Stein is cheap and full of flavour. It's also quick to make taking less than 30 mins prep, and while it's cooking for 1 to 2 hours, you can be doing other things.

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Prepared the night before, it is suitable for vegetarians. Serves 6 to 8 and could also be made as a side.

Ingredients
350g/12oz dried red kidney beans, soaked overnight with cold water to cover
1 tsp ground turmeric
50ml/2fl oz vegetable oil
3 medium onions, chopped
4 garlic cloves, finely chopped
75g/2½oz fresh root ginger, finely chopped or grated
1 tsp salt
1 tsp Kashmiri chilli powder
1 tsp garam masala
125ml/4fl oz thick Greek-style yogurt

To serve
boiled basmati rice
lime wedges

Drain the soaked beans, put them in a heavy casserole pot, cover with fresh water and sprinkle in the turmeric. Place over a medium heat, bring to a simmer, then lower the heat and simmer uncovered for 1-1½ hours, or until the beans are tender, topping up with water if the pot starts to look dry.

Heat the oil in a large pan or karahi over a medium heat and fry the onions, garlic and ginger for 10 minutes or until tinged golden-brown. Add the salt, chilli powder and garam masala and fry for 30 seconds, then stir in the yogurt and cook for five minutes.

Add the drained cooked beans to the onion mixture, along with enough of the cooking liquid to just cover the beans (topping up with water if necessary) and simmer for 10 minutes, mashing a few beans against the side of the pan with the back of a spoon to thicken the gravy. Serve with basmati rice and wedges of lime.

Former Member

Potato and pea curry with tomato and coriander (aloo dum)

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Aloo dum is possibly the most common vegetable curry in India. It’s almost like chips with everything here, aloo dum with everything there. It’s either easy to make or hard, depending on what you want to do with it. If I was describing it to somebody I’d just say boil potatoes, fry them with garam masala, add some tomato, chilli, turmeric and salt and it’s done; then, if you like, throw in frozen peas just before the end.

Prep time less than 30 mins
Cook time 30 mins to 1 hour
Serves 6 to 8

For the fried potatoes
1kg/2lb 4oz potatoes, peeled and cut into 3cm/1¼oz chunks
4 tbsp vegetable oil
1 tsp ground turmeric

For the sauce
3 tbsp vegetable oil
2 Indian bay leaves - use ordinary
¼ tsp asafoetida
1 medium onion, very finely chopped
6 garlic cloves, finely crushed
5cm/2in fresh root ginger, finely grated
1 tsp Kashmiri chilli powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp amchur (dried mango powder)
½ tsp ground turmeric
½ tsp salt
200g/7oz tomato passata
2 green chillies, sliced lengthways into thin strips, with or without seeds according to preference
150g/5½oz frozen peas
1 tsp garam masala
handful chopped coriander leaves, to finish

Boil the potatoes in a pan of salted water for eight minutes until just tender, then drain well. Heat the oil in a heavy-based saucepan or karahi over a medium-high heat, add the potatoes and fry over a high heat for 5 minutes, or until just starting to colour. Add the turmeric and fry for 30 seconds. Remove from the heat.

For the sauce, heat the oil in another pan over a medium-high heat. Add the bay leaves and fry for one minute, then add the asafoetida and stir. Add the onion and fry for five minutes; then add the garlic and ginger and fry for five minutes, or until softened and lightly golden-brown.

Add the chilli powder, cumin, coriander, amchur, turmeric and salt and fry for one minute, then add the tomato passata, green chillies and 100ml/3½fl oz water and stir together. Add the fried potatoes, reduce the heat to medium, cover the pan and cook for 10 minutes, adding a splash of water if anything catches on the bottom of the pan.

Add the peas and garam masala and cook uncovered for 3-4 minutes, or until the peas are cooked. Garnish with fresh coriander and serve.

Former Member

Chicken and apricot curry with potato straws (sali murghi) is by Rick Stein

This Parsee dish uses jaggery, soft apricots and vinegar for a really successful balance of sweet and sour. The crisp fried potatoes add crunch. Yum!

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Prep time less than 30 mins
Cook time 30 mins to 1 hour
Serves 4

My Tip: To make all these Indian meals less daunting to make, arrange ingredients according to listing and put in small bowls or ramekins.

For the sali (matchstick potatoes)
250g/9oz chip potatoes such as Maris Piper or Sebago, peeled, cut into matchsticks or coarsely grated, soaked in cold water for 15 minutes
vegetable oil, for deep frying
1–2 tsp salt

For the curry
3 tbsp vegetable oil
6 black peppercorns
5 cloves
2 green cardamom pods, lightly bruised with a rolling pin
2 dried Kashmiri chillies
4cm/1½in piece cinnamon stick
1 medium onion, finely chopped
100g/3½z tomatoes, finely chopped
1 tsp salt
4cm/1½in fresh root ginger, finely grated
3 garlic cloves, crushed
1½ tsp Kashmiri chilli powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
½ tsp ground turmeric
1kg/2lb 4oz chicken, jointed into 8 pieces, or 1kg/2lb 4oz chicken pieces, skinned
2 tsp jaggery or soft brown sugar
150g/5½oz ‘ready-to-eat’ soft dried apricots
3 tbsp white wine vinegar
handful coriander, chopped

Drain the potatoes and dry on kitchen paper. Heat the vegetable oil in a deep pan over a medium heat until hot (or heat a deep-fat fryer to 180C/350F). CAUTION: hot oil can be dangerous. Do not leave unattended. Deep-fry the potatoes in batches until crisp and golden-brown. Remove from the oil using a slotted spoon and drain on a plate lined with kitchen paper. Season with salt.

For the curry, heat the oil in a heavy-based pan or karahi over a medium heat. Add the whole spices and fry for a minute until fragrant, then add the onion and fry for 10 minutes, or until softened and golden-brown.

Stir in the tomatoes and salt and simmer for 2–3 minutes, then add the ginger, garlic, chilli powder, cumin, coriander, garam masala and turmeric and cook for a minute.

Add the chicken pieces to the pan and cook, stirring, for 2–3 minutes, or until well coated with the spice mixture, then add the jaggery, apricots, vinegar and enough water just to cover. Bring to the boil, lower the heat, cover the pan with a lid and simmer for 30–40 minutes, or until the chicken is cooked through and tender, and the sauce is reduced to a rich, thick consistency.

Serve with the potato sticks heaped on top, and scatter with coriander.

Former Member

British beef Raj curry is another super recipe by Rick Stein. Big on flavour, but essentially get chuck steak for this recipe for its good flavour and nice forky texture.

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Prep time less than 30 mins
Cook time 1 to 3 hours
Serves 4 to 6

The curry is finished with sultanas and desiccated coconut. Serve with chutney, salted fish and poppadoms.

Ingredients
25g/1oz butter
750g/1lb 10oz steak, cut into 4cm/1½in cubes
2 medium onions, sliced
3 garlic cloves, crushed
1 tsp Kashmiri chilli powder
1 tsp ground turmeric
1½ tbsp garam masala
1½ tsp salt
600ml/20fl oz beef stock
50g/1¾oz desiccated coconut
100g/3½oz sultanas

To serve
choose from: Bombay duck (or any dried, salted fish such as dried anchovies, available from Asian shops), apple chutney, tamarind chutney, sliced bananas, grated coconut and/or poppadoms.

Melt the butter in a large, sturdy pan over a medium heat. Add the steak, in batches, and fry for a few minutes until browned and then remove to a plate. Add the onions to the same pan and fry for 10 minutes, or until softened and golden-brown.

Add the garlic and fry for one minute, then return the meat to the pan, along with any juices on the plate. Stir in the chilli powder, turmeric, one tablespoon of the garam masala, and the salt, and cook for one minute.

Add the stock, followed by the coconut and sultanas. Bring to a simmer, cover and cook over a low heat for 45 minutes to an hour or until the beef is tender. Stir in the remaining garam masala and serve.

Former Member

My very flavoursome Lamb Rogan Josh

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Takes about 20 mins prep
Cook time 1 hour 15 mins
Serves 4

Ingredients
2 tablespoons vegetable oil or ghee if you prefer
1 large red onion sliced
5 cm stick cinnamon
about 6 cardamom pods crushed
4 cloves
3 garlic cloves mashed well under a fork
thumb sized piece fresh ginger, peeled and finely chopped
½ to 1 teaspoon chilli flakes or use Kashmiri chilli powder for its redness and deep sweetish flavour
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 tablespoon garam masala
800 g lamb neck fillet chopped into 2.5 cm pieces, or use shoulder of lamb for extra flavour (takes longer to skin off the bone)
400 g tin chopped tomatoes
1 teaspoon sea salt
about 100 ml water
2-3 tablespoons of coriander leaves chopped, plus extra for garnish
pilau rice to serve (about 300g)

Preheat the oven to 140C

Drizzle 2 tablespoons of oil or ghee into a wide, deep saucepan or stovetop-proof casserole dish and add the sliced onion, cinnamon stick, crushed cardamom pods and whole cloves.

Cover and cook on a low heat for 5-10 minutes until the onions have softened, but not browned. Add in the crushed garlic, ginger, chilli flakes, cumin, coriander, turmeric and garam masala. Stir and fry uncovered on a low heat....about 3 more minutes will be perfect.

Add in the chopped lamb and stir to coat the lamb in the spices. Continue cooking for a couple of minutes to allow the meat to start cooking. Add in the tinned tomatoes, 100ml water and salt. Stir and bring to the boil.

Note: If you're using an ovenproof saucepan or casserole dish, simply bung on the lid on and put it in the oven for 1 hour and 15 minutes. If you are using a saucepan that cannot go in the oven (e.g. one with a plastic handle!), transfer the mixture to a Pyrex dish, bung the lid back on and slam it in the oven for 1 hour and 20 minutes. As the oven dish will be cold, your rogan josh will get an extra 5 minutes, so will slow down the cooking process a little.

Don’t forget to make some rice 10-30 minutes (depending on your recipe) before the grub is due to come out of the oven. Just before serving the curry, add a large handful of coriander leaves or chopped parsley and stir. Serve scattered with more leaves, get some beers out and serve. Note, Indian Cobra beer is very nice, or Spanish Estrela.

Former Member

Atul Kochhar's Spiced Roasted Pineapple with Vanilla Ice Cream makes a lovely dessert.

Prep time less than 30 min
Cook time 10 to 30 mins
Serves 4

Ingredients
200g/7¼oz caster sugar
4 green cardamom pods, lightly crushed
small pinch saffron strands
3 star anise
1 cinnamon stick, broken
8 black peppercorns, left whole
10 fennel seeds
300ml/10½fl oz water
1 ripe pineapple, peeled, core removed, chopped into 8 equal-sized pieces
good quality vanilla ice cream, to serve (optional)

Preheat the oven to 200C/400F/Gas 6.

Place the sugar and spices into a heavy-based pan and pour over the water. Bring the mixture to the boil, stirring well so that the sugar dissolves, then reduce the heat until the mixture is simmering and continue to simmer for 8-10 minutes, or until the mixture has thickened and resembles syrup.

Strain the mixture into a clean jug, discarding the whole spices (reserve the strained liquid). Set aside to cool.

Meanwhile, lay the pineapple pieces onto a roasting tray. Drizzle over two thirds of the sugar syrup, then transfer to the oven and roast for 8-10 minutes, basting regularly with the remaining sugar syrup.

To serve, arrange two pieces of spiced, roasted pineapple into the centre of each of four serving plates. Place a scoop of ice cream alongside each, if using.


There will be more Indian recipes to come.

Former Member

Warm Chicken Tikka Sandwich by Anjum Anand

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Makes 2

Ingredients

For the sandwich
2 skinless boneless chicken thighs or small breasts
Small baguette, or 4 slices of sourdough bread
Soft butter
1 plum tomato, sliced
2–3 crisp lettuce leaves
1⁄4 small red onion, finely sliced
4–6 tbsp tangy coriander chutney

For the tandoori paste
1⁄3 tsp salt
1 tbsp lemon juice
5g root ginger, peeled weight, grated (about 1 rounded teaspoon)
1 fat garlic clove, grated
65g Greek yoghurt
1⁄2 tsp chilli powder
1 tsp paprika (optional, as it’s just for colour)
3⁄4 tsp ground cumin
1 tbsp vegetable oil
1⁄2 tsp garam masala
1 rounded tsp tomato purée

Pierce the chicken with a fork all over, whether using thighs or breasts. If you are using chicken breasts, slash the thicker parts at 2cm intervals. If you have time, marinate the chicken now in a shallow dish with half each of the salt, lemon juice, ginger and garlic for the tandoori paste, for 20 minutes. This will help to tenderise the meat.

Blend together all the ingredients for the tandoori paste until smooth (with or without the first marinade ingredients, depending on whether you have used them), not forgetting the salt. Place the chicken in a dish (or keep it in the same one, if you have already marinated it). Pour over the marinade, turn the chicken to coat, cover, place in the fridge and marinate it for as long as you can; at least for one hour and up to overnight. Return to room temperature before cooking.

When ready to cook, preheat the oven to 200°C/400°F/gas mark 6. Place a baking tray or some foil under an oven rack. Place the chicken straight on the rack and bake for 15 minutes or until done; when you pierce the thickest part of a chicken piece, the juices that emerge should run clear with no trace of pink. If it’s not quite ready, cook for a few minutes longer, then test again. Take the chicken out of the oven and leave to rest on the baking tray or foil that collected the juices.

Place the baguette or slices of bread in the oven to warm up a little for a few minutes. Cut or tear the chicken into large pieces.

Butter one side of the baguette or two slices of the bread and layer on the tomato, lettuce and red onion. Slather the chutney over the other side or slices of bread. Place the chicken on the vegetables, close your sandwich and eat it while it’s hot!

Aoife

Mmm my favourite! Thanks so much for sharing Mirabelle!

Former Member

Aife wrote: »

Mmm my favourite! Thanks so much for sharing Mirabelle!

Aww, I'm so happy!

I've been looking at Indian desserts, but found something though not strictly Indian, looks simply wonderful and would sit comfy on the tum after any hot and spicy food: Nigel Slater's Lebanese Rice Pudding

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Prep time less than 30 mins
Cook time 10 to 30 mins
Serves 4

150g/5½oz pudding rice
250ml/9fl oz double cream
250ml/9fl oz full-fat milk
2 tbsp golden caster sugar
1 vanilla pod, split
16 dried apricots
1 cinnamon stick
½ unwaxed lemon
2 tsp rosewater
2 tsp orange blossom water
50g/1¾oz shelled pistachios, roughly chopped
2 tbsp food-grade rose petals

Put the rice in a medium-sized, heavy-based pan, then pour in the cream, milk and sugar and add the vanilla pod.

Bring to the boil over a medium heat, then reduce the heat until the milk is bubbling gently. Allow to simmer for 25 minutes, or until tender, giving it the occasional stir.

Fill another pan with 300ml/10fl oz water, add the dried apricots, cinnamon stick and the lemon half. Bring to the boil and simmer for 10 minutes.

When the rice is soft, remove the vanilla pod and stir in the rosewater and orange blossom water.

Divide the rice pudding between four bowls. Spoon four apricots into each bowl with a little of the juice from the pan. Scatter over the pistachios and a few rose petals and serve.

Former Member

Whole roasted masala chicken and potatoes

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This is a Kashmiri recipe and is not intended to be hot. The whole chicken is marinated in spices before being roasted to a juicy, succulent dish served with spicy potatoes. If the recipe still tatses hot, tame it down with some coconut milk. A knob of creamed coconut will do just as well.

Prep time 30 mins to 1 hour
Cooking time 1 to 2 hours
Serves 4

Tip: Buy the best chicken you can, preferably organic, and it will be lower in fat, but bigging on taste!

For the marinade
4 tbsp lemon juice
2 tbsp peeled, finely chopped root ginger
2 tbsp finely chopped or crushed garlic
3 hot green chillies, finely chopped
½ tsp salt
1 tsp ground coriander
1 tsp garam masala

For the chicken
1.75kg (3lb 14oz) whole chicken, skin removed
½ tsp chilli powder
½ tsp freshly ground black pepper

For the roasted masala potatoes
2 tbsp olive or sunflower oil
5 medium potatoes, peeled, halved lengthways, and cut into 5x4cm/2x1½in chunks
½ tsp of salt
¾ tsp freshly ground black pepper
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
1 tsp Kashmiri (mild) chilli powder

Preheat the oven to 200C/400F/Gas 6. Place all the marinade ingredients into a blender and process to a paste.

Using a sharp knife, make two deep, diagonal cuts into each breast of the chicken, going all the way down to the bone. Make two equally deep slashes in the thighs and two in the drumsticks as well.

Place the chicken, breast side up, on a roasting tray lined with enough foil to cover the bird completely. Pour the marinade paste over the chicken, rubbing it well into all the cuts. Set aside for 30 minutes. In the meantime go make a mug of tea. :yeees:

Sprinkle the chilli powder and black pepper over the chicken evenly. Wrap up the chicken in the foil so it is completely covered, with the tightly closed seam at the top. Bake in the middle of the hot oven for one hour.

Unwrap, without letting the juices run out, and cook, uncovered, for 15 minutes, basting two or three times with the juices. Check the chicken is cooked by inserting a skewer into the thickest part of the thigh, between the leg and the body. If the juices run clear with no trace of pink, it is cooked. Continue to cook for a little longer if needed.

Preheat the oven to 180C/350F/Gas 4. Meanwhile, for the roasted masala potatoes, pour the oil into a large bowl. Add the potatoes and sprinkle in the salt and pepper. Ensure the potatoes are well coated, then transfer to a baking tray in a single layer.

Place in the middle of the oven and roast for 20 mins.

Spoon the coriander, cumin, turmeric and chilli powder on to a plate and mix well. Remove the potatoes from the oven. Using tongs, roll the potatoes in the spice mix, making sure all sides are covered.

Return them to the oven for a further 20 minutes, or until lightly browned and tender all the way through when pierced with a knife.

Set the chicken in a warm place to rest for 10-15 minutes, then carve and serve with the roasted masala potatoes and enjoy a nice chilled Cobra Indian beer.

Former Member

[FONT=times\ new\ roman]Atul Kochhar's Chicken Lahori

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One of my all-time favourite recipes is Chicken Lahori from Pakistan's capital city, where street food is a real theatre for the eyes. Pakistani cuisine generally involves a more heavy-handed use of oil and spices than a lot of Indian cuisine and this is proper Pakistani Punjab fare: hearty and hot. If you're preparing the dish in advance, then leave out the yogurt and add it just before you reheat the dish for serving.

Serves 4

5 tablespoons vegetable oil
2 black cardamom pods
4 green cardamom pods
1 teaspoon cumin seeds
2 bay leaves
3 onions, chopped
1 tablespoon ginger-garlic paste (see instructions below on how to make)
3 tomatoes, chopped
2 teaspoons red chilli powder
2 tablespoons ground coriander
1/2 teaspoon ground turmeric
4 green chillies, chopped
800g chicken thighs, skinless and
boneless cut into small pieces
2 tablespoons plain yogurt
400ml chicken stock or water
2 tablespoons finely chopped coriander
1 teaspoon garam masala
Salt

METHOD

Ginger-garlic paste: Blend equal quantities of peeled garlic and fresh ginger with 10 per cent of their total weight in water, using a blender or mini food processor. Store in a sealed container in the fridge. If you want to keep this for longer than a few days, add 5 per cent vegetable oil and 2 per cent lemon juice when you blend. Or you can freeze this in ice-cube trays.

Heat the oil in a wok and sauté the whole spices with the bay leaves until they crackle. Add the onions and sauté until lightly browned. Add the ginger-garlic paste and sauté for a minute, stirring well, then add the ground spices (except the garam masala) and the green chillies and tomatoes. Cook for 5–8 minutes or until the tomatoes soften.

Add the chicken pieces with the yogurt, stock and salt to taste, and mix in well. Simmer gently for 20-25 minutes until the chicken is cooked. If the sauce is too thick, add more stock. Stir in the chopped coriander leaves and garam masala, then serve.

Atul Kochhar is the head chef of London's Benares restaurant
This recipe comes from 'Atul’s Curries of the World’, by Atul Kochhar (Absolute Press, £20)[/FONT]

Former Member

[FONT=times\ new\ roman]Muhamarra (Dip)

While you can make this just with red bell peppers, it's more interesting to add a few roasted, peeled chillies to the mix. Jazz this Indian recipe up a bit. Substitute a pepper or two with a few roasted and peeled serranos, poblanos or Hungarian hot wax chillies. Serves six as a dip.

5 red peppers (or a mixture of peppers and chillies)
1 good handful fresh breadcrumbs
120g walnuts, toasted and roughly chopped
1 medium onion, diced
About 125ml olive oil
1 tsp chilli flakes
2 tbsp pomegranate molasses
Juice of 1 lime
½ teaspoon cumin
Salt and freshly ground black pepper
Cruditiés and pitta wedges, to serve

Preheat the oven to 200C/400F/gas mark 6. Place the whole red peppers on a greased baking sheet and roast until blackened. Put in a sealed plastic bag to steam for 10 minutes, then peel, core and deseed. In the meantime, put the breadcrumbs in a food processor with the walnuts and pulse until quite fine.

In a small pan, sauté the onion until lightly golden. Add to the breadcrumb and walnut mixture with the peppers and the rest of the ingredients, apart from the oil; pulse to a thick paste. Add olive oil until it's a consistency you like. Taste, add more lime juice, pomegranate molasses, cumin and salt and pepper, if you like, and serve with cruditiés or toasted pitta wedges.[/FONT]

Former Member

[FONT=times\ new\ roman]Quick Cauliflower Curry - can be used as a side.

This makes for a light, easy and tasty dinner with some rice and naan or chapattis. Serves four.

2 tbsp groundnut oil
2 small onions, peeled, halved and finely sliced
3 cloves garlic
1 green chilli, seeds and membrane removed, chopped
3cm piece fresh ginger, peeled and chopped
Salt and freshly ground black pepper
1 tsp garam masala
½ tsp mustard seeds
½ tsp ground cumin
¼ tsp turmeric
3 cardamom pods, bashed
350g small potatoes, quartered
1 cauliflower, trimmed and broken into large florets
250g whole milk yoghurt
1½ tbsp tomato purée
1 small handful fresh coriander, tough stalks removed
1 small handful cashews or pistachios, toasted

Heat the oil in a large saucepan over a medium heat, then fry the onion until just golden. While the onion is cooking, pound the garlic, chilli and ginger with a pinch of salt until they form a paste. Add this to the pan and stir for a couple of minutes.

Tip in the rest of the spices and stir until the mustard seeds begin to pop. Add the potatoes and cauliflower, and fry, stirring frequently, for five minutes, so that the veg are well coated with the spice mixture. Pour in about 400ml water, bring to a simmer, cover and cook for 10-12 minutes, until the vegetables are tender.

In a bowl, whisk together the yoghurt, tomato purée and some of the hot cooking liquid. Remove the curry from the heat, stir in the yoghurt mixture, return the pan to the heat and warm through very gently.

Stir in most of the coriander, adjust the seasoning and serve scattered with the remaining coriander and the toasted nuts.[/FONT]

Former Member

[FONT=times\ new\ roman]Lentil dumplings with fried pastry, yoghurt and pomegranate seeds

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Serves 4

For the dumplings:
200g / 7 oz urad dal (white lentils)
2.5cm / 1-inch piece ginger, peeled and finely grated
2 green chillies, chopped
30g / 1¼ oz sultanas, chopped
1 teaspoon black pepper
pinch baking powder
1 teaspoon salt, or to taste
vegetable oil, for deep-frying

For the papdi:
180g / 6 oz plain flour
pinch salt
1 teaspoon carom seeds
2 tablespoons vegetable oil, plus extra for deep-frying

For the yoghurt:
400g / 14 oz thick natural yoghurt
40g / 1½ oz granulated sugar
40g / 1½ oz runny honey
½ teaspoon salt, or to taste

100g / 3½ oz cooked chickpeas
1 teaspoon chilli powder
1 teaspoon amchoor (dried mango powder)
½ teaspoon ground cumin
few sprigs coriander, chopped
1 teaspoon salt, or to taste
Tamarind chutney
Mint and coriander chutney
2 tablespoons pomegrante seeds

First make the dumplings. Rinse the lentils under cold water running water, then drain and leave to soak in fresh cold water overnight. Drain the dal, put in a blender or food processor and blend to a thick smooth paste – try not to add any water, but if necessary, add a spoonful at a time so that the paste remains thick. Transfer the dal paste to a bowl, add the ginger, chillies, sultanas, crushed black peppercorns, baking powder and salt and mix well.

Heat enough oil for deep-frying in a wok or deep saucepan to 160C / 325F, or until a cube of bread browns in about 60 seconds. Carefully drop tablespoonfuls of the mixture into the oil and deep-fry over a medium heat until golden brown. Remove and drain on kitchen paper. Immerse the fried dumplings in hot water for 2–3 minutes until soft, then drain and squeeze out any excess water. Leave to cool.

Now make the papdi. Sift the flour and salt into a large bowl, add the carom seeds and mix together, then stir in the oil. Make a well in the centre, add 80ml / 3 fl oz water and gradually mix in to make a firm dough. Knead until well combined, then cover and leave to stand for 30 minutes.

Meanwhile, for the yoghurt, put all the ingredients in a large bowl, add 125ml / 4 fl oz and whisk together until smooth. Cover and refrigerate until ready to serve the dish.

Divide the dough into 4 equal-sized pieces. Roll out each piece of dough thinly on a lightly floured surface, prick with a fork and then cut into small squares. Reheat the oil in the wok or saucepan to 180C/350F, or until a cube of bread browns in 30 seconds. Add the papdi, in batches, and deep-fry until crisp and golden brown. Remove with a slotted spoon, drain on kitchen paper and leave to cool.

To assemble, mix together the papdi, cooked chickpeas, chilli powder, amchoor, cumin, coriander and salt. Put the dumplings in a serving bowl, pour over a quarter of the yoghurt and neatly arrange the chickpea mixture on top, then pour over the remaining yoghurt. Spoon the chutneys on top of the yoghurt and scatter with the pomegranate seeds.[/FONT]

Former Member

If you were to have Goan hot and sour prawn curry with coconut, chilli and tamarind in an Asian restaurant in Soho to the quantities in this recipe for the four of you, the cost would empty your wallet. King prawns are mega expensive in restaurants, so making this at home will save you a lot of money. And this recipe happens to be one of the most delicious my family and I have ever eaten.

Goan Ambotik is a classic recipe hailing from the west of India. Cooked traditionally with fish the key to this recipe is the use of fresh coconut rather than coconut milk. Though this recipe is firey, reduce the quantity of chillies if you prefer it milder. The paste also includes vinegar - but Goan vinegar if you can find it in a good Asian grocery shop is perfect because it which lends the sour element. Finish the curry with tamarind paste - although as always - make sure to taste you curry before you add the tamarind and add only as much as you require. Generally, tamarind paste is fairly diluted so 1 teaspoon is perfect!

As an additional note, halving the quantity of chillies will give a hot taste in your mouth, but not in your throat and it's best if you remove the chilli seeds. IF the curry still tastes hot! hot!, then adding some coconut milk will tame down the heat. I'm used to hot spicy food and can happily munch jalapeños any time. But probably not you.

Recipe serves 4
Recipe ref: http://maunikagowardhan.co.uk/cook-in-a-curry/goan-prawn-ambotik/

Ingredients:
10-12 king prawns deveined and shells off with tails left on
½ tsp turmeric powder
Pinch of salt
3 tbsp vegetable oil
100gms white onion finely chopped
70gms tomato
400 mls water
Pinch of sugar
Salt to taste
1 tsp tamarind paste
Coriander to garnish

for the paste:
1 heaped tsp cumin seeds
1 tbsp coriander seeds
4 cloves
8-10 dried mild chillies (or Kashmiri dried chillies) - or reduced to suit
150 gm grated coconut
6 garlic cloves
½” ginger roughly chopped
60 ml Goan vinegar (or malt vinegar)
150 ml water

Add the prawns to a bowl along with the turmeric and salt. Mix well and set aside

In a frying pan add the cumin seeds and coriander seeds. Roast without any oil for 4-5 minutes over a low heat. Stir as they release their aroma and change colour. Turn the heat off leaves to cool.

Add the cumin and coriander to a spice grinder along with the cloves and dried red chillies. Blitz to a fine powder. To this add the coconut, garlic, ginger and vinegar. Blend adding the water a little at a time until smooth and set aside.

In a heavy bottom sauce pan heat the oil over a medium flame. Add the onions and fry for 8-10 minutes.

As they begin to colour stir well and add the tomatoes continuing to fry for 4 minutes. The tomatoes will begin to soften. Now add the coconut paste and fry over a medium heat for 7-8 minutes stirring well.

Add the water and season to taste along with some sugar. Simmer for 2-3 minutes on a low heat and add the prawns cook for a further 3 minutes with the lid on over a low heat.

Add the tamarind paste and stir. Turn the heat off and garnish with coriander serving the curry with hot rice.

Former Member

Sensational! Whole roasted masala chicken and potatoes

This is a Kashmiri recipe and is not intended to be hot. The whole chicken is marinated in spices before being roasted to a juicy, succulent dish served with spicy potatoes. If the recipe still tastes hot, tame it down with some coconut milk. A knob of creamed coconut will do just as well. This would make a good weekend Indian bake and is a family favourite. Undoubtedly one for @Aife

Prep time 30 mins to 1 hour
Cooking time 1 to 2 hours
Serves 4

Tip: Buy the best chicken you can, preferably organic, and it will be lower in fat.

Ingredients:

For the marinade
4 tbsp lemon juice
2 tbsp peeled, finely chopped root ginger
2 tbsp finely chopped or crushed garlic
3 hot green chillies, finely chopped
½ tsp salt
1 tsp ground coriander
1 tsp garam masala

For the chicken
1.75kg (3lb 14oz) whole chicken, skin removed
½ tsp chilli powder
½ tsp freshly ground black pepper

For the roasted masala potatoes
2 tbsp olive or sunflower oil
5 medium potatoes, peeled, halved lengthways, and cut into 5x4cm/2x1½in chunks
½ tsp of salt
¾ tsp freshly ground black pepper
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
1 level tsp Kashmiri (mild) chilli powder

Preheat the oven to 200C/400F/Gas 6.

Place all the marinade ingredients into a blender and process to a paste.

Using a sharp knife, make two deep, diagonal cuts into each breast of the chicken, going all the way down to the bone. Make two equally deep slashes in the thighs and two in the drumsticks as well.

Place the chicken, breast side up, on a roasting tray lined with enough foil to cover the bird completely.

Pour the marinade paste over the chicken, rubbing it well into all the cuts. Set aside for 30 minutes.

Sprinkle the chilli powder and black pepper over the chicken evenly. Wrap up the chicken in the foil so it is completely covered, with the tightly closed seam at the top.

Bake in the middle of the hot oven for one hour.

Unwrap, without letting the juices run out, and cook, uncovered, for 15 minutes, basting two or three times with the juices.

Check the chicken is cooked by inserting a skewer into the thickest part of the thigh, between the leg and the body. If the juices run clear with no trace of pink, it is cooked. Continue to cook for a little longer if needed.

Preheat the oven to 180C/350F/Gas 4.

Meanwhile, for the roasted masala potatoes, pour the oil into a large bowl. Add the potatoes and sprinkle in the salt and pepper. Ensure the potatoes are well coated, then transfer to a baking tray in a single layer.

Place in the middle of the oven and roast for 20 mins.

Spoon the coriander, cumin, turmeric and chilli powder on to a plate and mix well.

Remove the potatoes from the oven. Using tongs, roll the potatoes in the spice mix, making sure all sides are covered.

Return them to the oven for a further 20 minutes, or until lightly browned and tender all the way through when pierced with a knife.

Set the chicken in a warm place to rest for 10-15 minutes, then carve and serve with the roasted masala potatoes.