Goan Pork Curry for Sunday Supper

On Sundays we tend to have our ‘main’ meal now in the early evening, where we can all sit down and break bread together. We eat very little meat in the week these days, but on Sunday we like to indulge and have a roast or perhaps a curry. This evening we will be having a Goan pork curry, which is deliciously spiced – not chilli hot as my youngest daughter is 9 years old. It’s a great one you can make advance, either the day before or in the morning of the day you are making it.

I’ll be accompanying it with some plain basmati rice and my beetroot curry.

Do you have a main family meal on Sundays? Do you go for the traditional English roast or something more exotic?

Let me know in the comments below.

 

 

Goan Pork Curry

Serves 4

2 tsp cumin seeds

1 tsp peppercorns

1 tsp cardamom seeds, remove seeds from the pod

4cm stick of cinnamon bark

2 tsp black mustard seeds

2 dried red chillies (4 if you want more chilli heat)

1tsp fenugreek seeds

1 tsp cardamom seeds, remove seeds from the pod

2 inch fresh ginger, peeled and finely grated

1 whole head of garlic, all cloves peeled

2 white onions, peeled and chopped

1 tsp salt

4 tbsp white wine vinegar

4 tbsp of vegetable oil

750g of boneless pork, cut into bite sized cubes

1 tsp light brown sugar

2 tsp ground coriander

1 tsp of turmeric

250ml water

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1.  Dice the pork into bite sized mouthfuls and set aside in a bowl.

2. Heat a frying pan and add the cumin seeds, red chillies, peppercorns, cinnamon bark, black mustard seeds and fenugreek seeds. Move around the pan so that the aromas are released but they do not burn. This will take under 1 minute. Place them into a small bowl to cool. Add the cardamom seeds to the bowl.

3. After a few minutes, place them into a spice grinder to create a masala. Return the powdered masala into the small bowl.

4. In the same frying pan, fry the onions until they begin to bronze. This will take around 10 minutes.

5. Whilst the onions are bronzing, peel the garlic and the fresh ginger (use the back of a teaspoon to do this – it is really easy this way), and grate the fresh ginger. Place in a hand blender, add a splash of water and blend to form a smooth paste. Place in a small bowl and place to one side.

6. Once the onions have bronzed transfer them to the same hand blender and blend until smooth. Add the vinegar to make the consistency smooth. The reason for putting vinegar in this recipe is to help soften the pork when cooking.

7. In the same frying pan, heat half the oil and gently fry the pork cubes so that they too begin to bronze. Remove with a slotted spoon.

8. In a new deeper pan, add  the remaining oil and add the ginger-garlic paste you have created. Add the turmeric and coriander powder and then return the pork to the pan along with the onion puree and masala blend. Fold all the spices into the pork. Add the water and cook on a low heat for 45-55 mins, stirring intermittently.

I like to serve this with a simple plain basmati rice and a vegetable curry as a side dish.

 


Green Jackfruit Curry

 

Back in December, when I was in Kolkata, I was at a family gathering and was given a curry that tasted absolutely delicious. Deep in conversation I ate the curry, pausing after a few mouthfuls to ask what ‘meat’ it was as I couldn’t quite work it out and thought perhaps it was pork. The answer was ‘green jack fruit’. Somewhat surprised but delighted that such a fruit could taste so ‘meat-like’ in structure. It was substantial, filling and utterly delicious. In the photo below it is the curry bottom right.

Fast forward a few months and I’m down in Tooting taking some clients on a spice tour before heading back to my house to teach some Indian recipes. One of my shopkeeper friends – Rohit – delighted us all by giving us a plate of his delicious jackfruit curry that he had just made – it tasted divine and prompted one of my clients to immediately buy a fresh green jackfruit to take home to replicate the curry. I love enthusiastic foodies.

I returned a few days later to continue the conversation of his curry and how he made it exactly and to buy one myself so I can share it here with you. This is Rohit’s recipe and it works a treat. They are in season now (in India and Africa) so if you see one when you are next in your local Asian grocers be brave and pick one up and try making this recipe. Please note the yellow jackfruit is sweet and not used in savoury curries – you want to buy the green jackfruit.

An important point to note:

  1. Once you cut into the jackfruit – cut into rounds and then use a serrated knife to cut away the tough outer skin – it is VERY sticky. Place a little oil on your hand that will touch the jackfruit to prevent the stickiness from covering your hand.

 

If you are keen to join me on a spice tour of Tooting followed by an Indian cooking class at my house- send me an email chilliandmint@gmail.com for details.

 

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Jack Fruit Curry

kindly given to me by Rohit – my friendly Asian grocer in Tooting

2 tbsp vegetable oil (you can use mustard too)

1 tsp black mustard seeds

1 tsp cumin seeds

1 dried red chilli, broken in two

5 fresh garlic, roughly chopped

2 inches of fresh ginger, skin removed and finely grated, chopped also fine

1/4 tsp asafoetida/hing

2 fresh green chillies, finely sliced

2 or 3 large white onions, finely chopped

salt, to taste

1tsp coriander powder

1 tsp turmeric powder

1 tsp cumin powder

1x 400g tin of tomatoes OR 3 or 4 large tomatoes diced

200ml water

1 small green jackfruit, cut into rounds and then skin removed and then cut into 2 inch pieces

1 tsp garam masala

 

  1. First cut and peel the jackfruit and then cut into 2 inch pieces and place in a pan of boiling water so that it covers the jackfruit completely. Allow to boil for 20 minutes so that the jackfruit softens. It will never be soft, like potato for example, but when you place a sharp knife into one piece it will go in easily. Drain and keep to one side.
  2. In a different pan, heat the oil and when it is hot add the black mustard seeds, cumin seeds and dried red chilli. Move around the pan for 20 seconds and then add the chopped garlic and ginger and move around the pan for a minute.
  3. Now add the asafoetida/hing and fresh green chillies. Stir.
  4. Add the chopped white onion and some salt (to speed up the cooking time for the onion)and move around the pan, mixing all the ingredients together. Allow the onions to pick up some colour – lightly bronzed. This will take 10-12 minutes.
  5. Add the coriander, cumin and turmeric powders and stir once again.
  6. Add the tomatoes and mix together before adding the cooked green jackfruit. Stir gently into the sauce and add the water. Add the garam masala and cook for a further 5-10 minutes. Checking the salt and add more if necessary.

Serve with spiced rice or Indian naan or flat breads.

Do YOU have any spectacular green jack fruit curries that you would like to share? Please do so in the comments box below.


Speedy Indian Salmon Curry

Exhausted after a long day, with little energy or inclination to cook a complex dish that involves lots of marinating and blending? We’ve all been there right? Well this curry works a treat and literally takes 15 minutes to prepare and cook.  It’s a staple dish in my household and is always guaranteed to raise spirits and a smile. I’ve been cooking it for 20 years so felt it would be a good one to share with you all. I have used salmon but you can equally use trout or any firm fish in fact.

I find I use all the spices quite regularly so am guaranteed to have them in the house. My fridge also always has fresh ginger and curry leaves, which are either kept in my fridge of freezer (so I don’t get caught out). Same goes for fresh chillies.

I think you’ll be pleasantly surprised at how quick and easy this dish is and yet tastes really moreish. I often get asked do I eat the curry leaves and the answer is ‘yes’. I love the taste of them, but you can leave them to one side if you don’t fancy it. They will have already worked their magic flavouring the dish.

I often accompany it with some of my Bengali dal, which is my ultimate comfort food. A plain white or brown rice works well with this dish.

I would love to see how you get on so don’t forget to tag and link me on instagram if you make it @chilliandmint #chilliandmint.

 

Speedy Indian Salmon Curry

Serves 4

700g filleted salmon, cut into manageable portions (skin on or off as you prefer)

2 tbsp vegetable oil

1 medium onion, chopped

1 tsp nigella seeds

1 small tsp turmeric powder

1 tsp coriander powder

1 tsp cumin powder

2 fresh chilli, chopped in half (more if you like it hot)

half tsp chilli powder (optional)

2 inches  fresh ginger, peeled and grated

approx 10 fresh curry leaves

2 large tomatoes, finely died

150ml water

1 tsp salt

handful of fresh coriander

1. Cut the salmon pieces into manageable sized portions and put to one side.

2. Warm the oil and when it is hot add the onions and fry on a medium heat for 6 minutes or until they begin to brown. At this point add the nigella seeds, fresh chilli, turmeric, chilli powder, cumin powder, coriander powder, grated ginger, curry leaves and salt and stir for 20 seconds.

3. Add the tomatoes and 100ml of water and mix all the ingredients together.

4. Gently place the salmon pieces, with the skin facing upwards (if skin is still on), into the sauce and let it simmer on a medium/low heat for 5 minutes. Place a lid on the pan.

5. Then using a spoon turn the salmon pieces over and add a further 50ml of water if necessary. It will only need a couple of minutes. If you prefer a thicker sauce add less water and vice versa. Its really not an exact science and more down to personal taste.

Serve with roughly chopped fresh coriander.


Aloo Matar – Potato and Pea Curry

Increasingly I am eating more and more vegetarian dishes (and fish) throughout the week. Has anyone else found that their meat/veg ratio has changed quite a lot in the last couple of years? I do still eat meat, but certainly not every day. I find it immensely helpful to have a number of go-to vegetarian recipes up my sleeve, so thought I would share this one with you. It’s a good one for the whole family as it is spiced but not spicy. Invariably I always have potatoes, tomatoes and frozen peas in my house, so this recipes is an easy one to whip together at a moments notice. It’s very similar to a dish that I started cooking way back at university, and in many respects laid the foundation stones for my future Indian cooking exploits.

I know that potatoes seem not to be so in vogue as they once were, like bread, but I still love to eat both potatoes and bread – especially sourdough – in many different guises. Do you have a potato recipe they you always fall back on time and time again? Do let me and my readers know in the comments section below.

 

Also if you cook this dish please share it on instagram and tag me @chilliandmint so that I can see.

 

Aloo Matar (Potato and Pea curry)

serves 4 

3 tomatoes, roughly chopped

2 inch piece of fresh ginger, finely grated

2 tbsp vegetable oil

1 red onion, finely chopped

1 tsp cumin seeds

1 tsp coriander powder

½ tsp turmeric powder

½ chilli powder

1 tsp salt

400ml water

3 medium/large potatoes, chopped into 1.5inch pieces (approx)

100g peas

½ tsp garam masala

2 tbsp kasoori methi (dried fenugreek)

1 tbsp fresh coriander

  1. Place the tomatoes and ginger in a hand blender and blend to a smooth puree. Place to one side.
  2. Heat some oil in a pan and add the cumin seeds, they will begin to sizzle almost immediately. After 15 seconds add the red onion.
  3. Gently saute for 5 minutes before adding the coriander, turmeric and chilli powders.
  4. After a minute, add the tomato and ginger puree followed by the potatoes and cover with the water.
  5. Place a lid on the pan and simmer for 15 minutes or until the potato has softened.
  6. Add the peas after 8 minutes.
  7. Just before serving scatter the kasoori methi and garam masala and fold into the potatoes.
  8. Serve with a sprinkling of fresh coriander.

 

 


Homemade Marmalade – my first attempt

Those of you who have been following my blog for a while will have heard me speak about my lovely neighbour – you know the one who brought over some quinces before Christmas. Well last week she came over with a bag of Seville oranges asking if I would like them. Obviously I said yes, then set about reading as many marmalade recipes as I could lay my hands on. It looked quite time consuming, but it didn’t put me off.

There are so many recipes and no two are the same, so I decided that I would free-wheel and try my own method. I thought it would be helpful if I showed you how I went about it. They turned out pretty well for a first effort. I think I could have probably boiled the dissolved sugar and orange nectar for a little longer to reach a firmer setting point, as my marmalade is on the thinner side – not like honey, but just a shade thinner than regular marmalade. It doesn’t bother me and I have been enjoying it on hot buttered toast ever since.

Another point to mention is that I am not a huge fan of orange peel so I have purposely only added a little into my marmalade pots to appease the peel lovers who might also eat it too. My marmalade is mainly peel free, just how I like it. Am also not too sure why the peel I added just stayed around the top and not more submerged within the marmalade jelly. Any ideas?

So for those of you who are interested this is my version of Marmalade. I think I’ll make a few tweaks next year, but I’ll tell you what I would change in my recipe below.

Homemade Marmalade

Made around 9 pots of varying sizes

1.5kg Seville oranges, scrubbed clean

3 litres water

3kg granulated sugar

sterilised jam jars (to sterilise wash with warm soapy water and rinse clean then place in a hot oven for 10 minutes)

Most recipes I read said you need to double the sugar to oranges.

 

  1. Cut the oranges in two and squeeze out the juice into a stainless steep pan. I find my yellow lemon squeezer works well for this (see photo two above).
  2. Place the pulp and pips into a muslin cloth and securely tie.
  3. Place the orange skins into the pan, uncut (you can at this stage finely, or thickly, slice the orange peel, however I did after so I could decide how many I actually wanted in my marmalade. Most recipes require you to finely slice at this stage)
  4. Add the cold water to the pan and then place the secure muslin cloth into the liquid. Cover and leave to rest for two days (most recipes state 1 day, but I was too busy so let it rest for a further day). By leaving it to rest the pectin will be able to be extracted fully.
  5. Remove the muslin bag and carefully give a good squeeze so that the pectin from the fruit pulp is released.
  6. Discard the contents of the muslin bag.
  7. If you haven’t already done so thinly slice some of the orange peel and discard the rest if not using.
  8. Place a couple of small plates in your freezer and then heat up the pan with the juice and water.
  9. Add the granulated sugar and when it is completely dissolved bring up the heat so that it begins to boil gently. Scum will form and you can remove this with a spoon.
  10. It is helpful to have a preserving thermometer, but that said my marmalade could have been a touch firmer, so I guess I didn’t nail it completely! The liquid will boil so turn it down if it rises too close to the top of your pan and then increase the heat again. Boiling point is 104-105 degrees centigrade. If you feel you are close (it takes around 10-12 minutes), spoon a little liquid and place on one of your small plates that you placed in the freezer. Return it to the freezer for a minute or two, then check to see if it wrinkles. If it does it is done. If it still moves around the plate easily continue to boil and then repeat after a couple of minutes.
  11. Pour the marmalade mixture into a jug before pouring into sterilised jars. So as not to spill on the sides of the jar I purchased a funnel a while ago – similar to this, which I find very helpful.
  12. Place wax seals onto the top of the jars and when cool cover with a lid or cellophane.

They last for ages – easily a year if stored and sealed correctly.

 

 

 


Indian Spiced Okra

Have you tried okra before? As am sure you know, they are also called ‘ladies fingers’. Less well known is the vegetable called ‘gentleman’s toes’ – I kid you not! They are also known as ‘tindora’ or ‘ivy gourds’ – check out my recipe here if you interested – it’s actually super tasty. Anyway back to okra. I’ve been eating them a fair amount on my recent travels so thought I would continue to include them in our diet now that we are back home in London.

Thankfully I live near loads of Asian grocers so sourcing them is very easy. I had a lot of positive feedback on instagram about sharing the recipe with you when I put it onto my instastories.

 

My friend, Harriet aka @thenutritionalbean who is a Registered Nutritional Therapist, Nutritionist and Health Coach, based in Bruton, kindly shared some nutritional facts on okra with me that I thought you would benefit from reading too.

“Overall, okra appears to be a nutritional powerhouse and particularly useful for diabetics and those with digestive complaints. It delivers carotene (vitamin A), folate, vitamins B1, B3, B5, B6, C, E and K needed for our immune system, energy production and cardiovascular health, plus amino acids for growth and repair. Okra is packed with minerals and antioxidant-rich phytochemicals (the plant’s natural defence system that also help keep our cells protected from damage). Not only nutritionally replete, okra is used for its wide-ranging medicinal qualities. As you may know, once cooked, these ladies’ fingers become mucilaginous and for this reason are used, like marshmallow, for soothing an inflamed and irritated digestive tract. Okra may also stop Helicobacter Pylori, a wide-ranging and often nasty bacteria that can lead to ulcers, from adhering to the stomach lining. The specific fibre content is shown to help keep our blood sugar levels stable, keep inflammation in check and improve triglyceride and lipid profiles. Studies on Type 2 Diabetic rats are finding that their condition improves after eating okra.”

Makes you want to start including it in your diet fairly regularly right?

Some people are put off with the texture, but I find if you dry the okra properly after washing then the gooeyness is minimal. I have another similar recipe for okra here which uses less ingredients and has a slightly different taste. If you want to make the dish more Middle Eastern then try this one, which includes tomatoes and butterbeans.

 

Indian Spiced Okra

500g okra

2 tbsp vegetable oil

10 fresh curry leaves

1 tsp black mustard seeds

1 red onion, finely chopped

1 tsp garam masala

1 tsp coriander powder

1 tsp cumin powder

1/2 tsp turmeric powder

1/2 tsp Kashmiri chilli powder (optional)

2 small green chillies, sliced lengthways

5 garlic cloves, thinly sliced

1 tsp salt

  1. First wash the okra and then lay them out on a tea towel and cover with kitchen roll so that they become dry completely.
  2. Slice off the end of the okra and discard and then slice them, width ways, to one inch pieces, or you can slice on the diagonal, about three times per okra.
  3. In a deep frying pan or wok, add the oil and when it is hot add the mustard seeds and curry leaves for 20 seconds before adding the onion. Keep on a medium heat and move the onion around the pan for about 5 minutes, so that the onion begins to colour.
  4. Stir in the spices and then add the garlic, chilli, followed by the okra.
  5. Add the salt and gently fry for 10-15 minutes, moving the okra around the pan until it softens.
  6. This is a dry dish so do not expect there to be much of a sauce. The spices will coat the okra.

 

 


Baigan Bharta – Spiced Smokey Aubergine/Eggplant 

How’s everyone getting on? Not having the January blues I hope. It’s a bit cold and dreary back here in London and snow is  forecast, but I hope that this post will lift your heart and spirits and that you’ll see the world in colour once again. I thought you would be intrigued to see beautiful Jodhpur below. We recently spent a few days in this magnificent city, wandering the streets and soaking up the electric atmosphere.

I’ve been trying out some of the lovely recipes that I sampled in India in the comfort of my warm cosy kitchen this week. I’ll be sharing lots of them with you here on the blog over the coming weeks. Today I wanted to show you a wonderful aubergine dish – or eggplant as it is known to my US followers. It is similar to my baba ganoush, but with an Indian twist due to the spices.

Before I show you the recipe however, I wanted a moment to talk about chillies. I often get asked which chillies I use in my Indian cooking. When it comes to fresh green chillies I opt for the ones that are small and thin – but not the Thai birds eye, which are far hotter. The chillies I buy are slightly largely and longer, but still thin compared to the more bulbous ones.

In Kolkata I visited so many wonderful markets but the one above – Bow Bazaar – which is more of a wholesale fresh produce market, had a magnificent array of fresh produce. These chillies are similar to the ones I buy here in the UK.

So back to the recipe for this week. Please do give it a go and share the results on your social media outlets with the #chilliandmint and link me @chilliandmint.

Have a lovely weekend everyone.

 

Baigan Bharta – Spiced Smokey Aubergine/Eggplant 

serves 4-6 (served with some other dishes)

2 large aubergines

2 tbsp oil

1 tsp cumin seeds

1 small red onion, finely chopped

1 inch fresh ginger, finely grated

4 garlic cloves, finely sliced or chopped

1-2 fresh green chilli, finely sliced

1 tsp salt, to taste

1/2 tsp turmeric powder

1/2 tsp chilli powder

1 tsp coriander powder

4 medium sized tomatoes, cubed

 

  1. First you need to place the aubergines over a flame. If you have a gas hob then this works really well. If you do not you can place in the oven for 20-30 minutes, or until the flesh softens, although it won’t have the same smokiness as over an open flame. If you are smoking it over a flame/gas hob it will take around 8 minutes, but you need to use tongs to turn it over so that it is ‘burnt’. Once it is soft and the sides have shrivelled remove from the plan and place on a plate to cool.
  2. Remove the charred skin from the aubergine and run under water to remove any excess skin. Place in a bowl and mash using a fork or potato masher.
  3. In a non-stick pan add the oil on a medium/low heat and add the cumin seeds. Allow them to fizzle in the pan for 15 seconds or so before adding the red onion, fresh chilli, garlic and ginger. Move around the pan to soften for 5 minutes.
  4. Add the spice powders and salt and move around the pan.
  5. Add the tomatoes and aubergine and move around the pan for a further 3-5 minutes.
  6. Serve warm – you can add some fresh coriander on top or eat it as is.

You can serve this at room temperature, but personally I love it hot with a paratha or chapati.

 


Snap Shot of India and a delicious Indian breakfast recipe – Pongal

Happy New Year to you all. I have just returned from three glorious weeks in colourful, warm-spirited India (hence my lack of blog posts). I have seen and experienced so much that it feels that I have been away for far longer. I feel uplifted and invigorated and have returned to cold chilly London with a positive outlook and excitement for the year ahead.

If you’ve never been to India then I urge you to go. It’s incredible and, like Africa, seeps into your soul and never leaves you. It’s frenetic, chaotic and providing you leave your Western ways and customs at home, you can acclimatise to the way of life there pretty quickly. It’s crowded, intoxicating and full on, but remember to breath and relax and you will begin to enjoy everything about this magical country. I was pretty active on Instagram so if you are keen to see some of the Indian street life, food and people, then please follow me over there as well. Here are few snaps to whet your appetite.

We spent 9 days in beautiful Kolkata, visiting family and generally relaxing and seeing more of the city. Followed by a two week tour of Rajasthan. I have lots of tips and suggestions on the food front, but I am presently writing an article that I hope to get into one of the magazines or newspapers – so watch this space. The photo of ‘papri chat’ below gives you an idea of how epic the street food is in Kolkata. It is commonly thought of as the street food capital of India.

The best way to get under the skin of any city is to pound the pavements on foot and see everything up close. It’s an overload of the senses and truly engaging. In Kolkata one day, we walked 10km along the Hooghly River – a distributary of the Ganges River – and saw everything from the Mullick Ghat Flower Market, people bathing in the river, a wedding couple, the cremation ghats (I particularly wanted to show my children this, as death is dealt with in very different way in India and it is nothing to be afraid of), the district of Kumortuli Pally – Kolkata’s Potter’s community, to the Marble Palace.

Rajasthan was the second part of our trip and whilst, on paper, the trip sounded rather exhausting, it was in fact not the case. We combined culture and sights with relaxing in beautiful surroundings and meeting the local people. Staying in the Aravalli Hills, in a stunning heritage hotel in a small rural village, was a highlight. It you are planning a trip to Rajasthan, make sure you book a night or two at Rawla Narlai – where you will get to meet this fine gentleman, who I think without doubt has the best attire of any hotel staff I have ever met.

Without overloading you on my first blog post back, let me introduce the recipe that I wanted to show you today. To give you a brief back story, I was poorly for a few days with Delhi belly (not from street food but from a ‘smart’ hotel dinner). After eating next to nothing for a few days I wanted to eat comforting food that would ease me back. At our hotel in Delhi ‘pongal’ was on the breakfast menu. It’s actually a south Indian breakfast originating, I believe from Tamil Nadu. It is often referred to as ven/ghee/kara or milagu pongal but the one in the hotel simple said pongal, so I will go with that. It is made with rice and a small yellow lentil called moong dal – which you can order online from Asian Dukan in the UK. It didn’t look dreadfully appetising, but my goodness it tasted wonderful. A cross between a savoury porridge and dal – not dissimilar to Chinese congee, but in my mind – better.

I have a couple of other tasty Indian breakfast recipes on this blog – Upma  and Hoppers or Appam so thought this might be a good one to add to the list. You can make it the night before then leave it in the fridge until morning. Simply add a little boiling water to bring it back to life, and hey presto you have a deliciously subtle and tasty Indian breakfast. It’s also perfectly tasty to eat for lunch too so you can make a batch and eat it as you want over a couple of days.

 

Pongal

serves 4-6

120g basmati rice

120g yellow moong dal

900ml cold water

1 tbsp ghee (clarified butter)

10 approx cashew nuts

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1/2 tsp roughly broken up black peppercorns

1 tsp grated/chopped fresh ginger

1 stem of fresh curry leaves (Sainsburys now sell them)

1 fresh green chilli, finely chopped, optional

pinch of asafoetida/hing

pinch of turmeric powder, optional

1tsp salt, to taste

handful of freshly chopped coriander, leaves and stems

  1. This first part is optional, but it gives the dish a slightly more smokey flavour. Dry roast the dal until it begins to bronze slightly. It will take a couple of minutes, but use a wooden spoon to move it around the pan so that it does not burn. You can omit this part and simply go to 2. should you wish.
  2. Add the rice and place some water in the pan. Move the spoon around the pan then discard the water by gently pouring it out – you don’t need to use a sieve. Repeat twice and then add 900ml cold water.
  3. Leave to simmer for around 20-25 minutes, by which time the rice and dal will be soft and the water soaked up. If it becomes too dry simply add in a little more water.
  4. Using a potato masher, mash the rice and dal so that it gets broken up and more ‘mash’ like in appearance. Place to one side whilst you do the next steps.
  5. Using a frying pan, add the ghee. Once it has melted add the cashew nuts and gently move around the pan for 30 seconds before adding the cumin and mustard seeds, black pepper. They will begin to pop, so make sure that your heat is on low.
  6. Now add the fresh ginger, turmeric (optional), asafoetida, curry leaves and green chilli (optional). Move around the pan for 20 seconds or so and then add the contents of the pan into the rice and dal mixture.
  7. Move around the pan and add salt to taste. Add more water if necessary. Check to taste and heat up again if necessary. Add some freshly chopped coriander and serve.

With these cold, dark mornings we are having in the UK, what better way to start the day than with some delicate spices in a comforting bowl of Indian pongal.

More exciting Indian recipes and photos next week. Have a good weekend in the meantime.

 

 

 

 

 

 


Chiang Mai Noodle Broth – An alternative Boxing Day recipe

Before we know it Christmas is upon us, so I thought I would get this recipe out early for you so that you can menu plan in advance. Whilst it is a Thai dish, it’s origin is actually from Burma and is very similar to the Malaysian laksa. I have cooked it for many years and whilst I tend to use boneless chicken thighs, I was thinking it would also work equally well with leftover turkey too. So if you are feeling the urge for some zing and heat on Boxing Day this recipe may just tick many boxes. You can make your own red curry paste (see at the bottom of this post for the recipe), should you want to make it completely from scratch or you can use a bought paste, which will speed up the process and make it pretty hassle free. I find this brand works well. The garnishes are important as they add texture, colour, flavour and taste so don’t hold back when plating up.

 

Chiang Mai Noodle Broth

serves 4

500ml coconut milk

2 tbsp red curry paste *

500g boneless chicken thighs cut into bite sized pieces OR turkey leftovers

1/2 tsp turmeric powder

1 tbsp dark soy sauce

3 tbsp fish sauce

1 tsp sugar

salt to taste

1 lime, juice only

600ml chicken stock

250g egg noodles (dry or fresh)

 

Garnish

1 shallot, finely sliced

2 spring onions, finely sliced on the diagonal

fresh red chilli, optional

fresh mint, 1 handful

fresh coriander 1 handful

crispy fried onions – I buy these from this website

 

  1. In an non-stick pan add one third of the coconut milk and bring to the boil. Move it around the pan, with a wooden spoon, for 5 minutes by which time the milk will separate and little bubbles will form on the surface.
  2. Now you add the red curry paste and mix together until smooth with the coconut milk.
  3. Add the chicken and coat completely in the sauce. Move around the pan for a  few minutes, before adding the rest of the coconut milk, soy sauce, fish sauce, chicken stock. Simmer gently for 12 minutes. Taste test and add a little salt and/or sugar as necessary. Remove from the heat and add the lime juice.
  4. Meanwhile boil water in another pan and add the egg noodles, and cook according to the pack. Normally only takes a few minutes.
  5. Strain the noodles and then plate up in the following order. Make sure you have deep bowls – or pasta bowls will work well.
  6. Place the noodles in the bottom of the bowl. Next add some chicken/turkey. Next carefully ladle the liquid into the bowl and then scatter the garnishes on top – or place on the table for people to serve themselves.

 

 

To make your own red curry paste

You will need:

3 red bird’s eye chillies

2 shallots, peeled

4 garlic cloves, peeled

1 tbsp galangal or ginger, peeled and chopped

1 tbsp coriander stems, chopped

1 tbsp kaffir lime zest or 2 lime leaves, finely chopped

1 tbsp shrimp paste

1 tbsp lemongrass, chopped

  1. Blend all the ingredients together in a mini blender or pestle and mortar to form a paste. You won’t need to add any water as the juice from the galangal/ginger should provide this.

 


Indian Scotch Eggs

On my first trip to Kolkata – 13 years ago – I was introduced to my new extended Indian family, going from home to home, meeting a bevy of smiles and warmth behind each door. Every household we visited offered food in great abundance – either a full meal or some delicious snacks. I struggled a little with the sweet treats, not having a sweet tooth, but the savoury snacks were something else.

As we normally saw three or four different families on average each day I had to be diplomatic when it came to eating. Not eating would be disrespectful, so I had to pace myself. One of life’s more pleasing conundrums. One snack that really stood out was Indian Scotch eggs, which were just so heavenly. Unlike your traditional Scotch egg which has sausage meat covering the egg, this one has spiced potato and has half a boiled egg per ball.

I have been trying to replicate the recipe ever since and I think I am pretty close so I wanted to share it with you all today.

 

Indian Scotch Eggs

makes 6 

5 medium potatoes, peel and boiled then mashed

1 tsp cumin seeds

1 tsp garam masala

1/2 tsp turmeric

1 tsp garlic-ginger paste

1 tsp salt, to taste

2 small fresh green chillies, finely chopped

handful of fresh curry leaves, finely chopped – optional

4 eggs

breadcrumbs – either freshly made, panko or bought

4 tbsp sunflower/vegetable oil for frying

 

  1. First peel and boil the potatoes until they are soft. This usually take around 10-12 minutes. Drain and then mash until smooth. Do not add any butter or milk. They must not be too wet.
  2. Meanwhile boil 3 of the eggs by placing them in a pan of cold water and then once it is simmering, turn it down and leave to cook for a further 8 minutes so that they are completely hard. Once cooked drain and immediately put in a bowl with ice and cold water – this will allow you to peel the egg really easily. Leave the eggs to sit for a few minutes before peeling them and leaving them to rest on a plate
  3. Add the spices, garlic-ginger paste, chillies, fresh curry leaves if using, salt and mix in thoroughly. Allow to cool before handling the potato.
  4. In a shallow bowl add the remaining egg and whisk.
  5. In a separate bowl add some breadcrumbs.
  6. Halve the eggs, lengthwise. Take a small amount of spiced mashed potato into your hand and place the egg, yolk side down, onto the mashed potato. Gently cover the whole egg with the potato to create a ball. Place to one side whilst you do the same to the remaining eggs.
  7. Now take one potato ball at a time and gently roll it in the whisked egg followed by the breadcrumbs then place on a plate. Complete the rest.
  8. Heat the oil and when it is hot gently fry each potato ball, a couple at a time, turning at intervals so that the breadcrumb coat bronzes nicely. Place to one side, whilst you complete the rest.
  9. They are wonderful eaten hot, but equally you can serve them at room temperature – perhaps perfect for a train journey.

I like to eat them with a chutney. My tamarind and date chutney works really well.