A delicious curry from ” Dominique’s Kitchen” by Dominique Woolf. You can omit the chilli for a child friendly version. You can add a few prawns as well if you like, or use them instead of the fish. Serve with rice or rotis.
A brilliant combination from ” Mowgli Street Food” by Nisha Katona. I serve this with some coconut rice, and think it would also work well alongside Dishoom Gunpowder Potatoes.
This is from Jamie Oliver’s ” The Return of the Naked Chef”. He credits the recipe to his friend Peter Begg. You can vary the curry by using diced chicken, prawns or paneer or vegetables like swiss chard, spinach, peas, cauliflower, boiled potatoes or chickpeas. Serve with some Indian breads and/ or steamed basmati rice.
A subtle South Indian curry from Das Sreedharan which goes well with Tamarind Rice or Indian breads such as Paratha. He recommends using white pumpkin if this is available, but any variety will work well.
A refreshing and light dish from Das Sreedharan, chef and owner of the Rasa restaurant chain . Be careful not to overcook the tomatoes. Serve with plain rice or chapatti.
Break the cauliflower into large florets, removing tough stalks. Cook the cauliflower in boiling water for 5 minutes, then drain and return to pan. Cover to keep warm. Heat about 1 tbsp butter in a saucepan and add the onion, garlic and ginger. Saute gently until golden brown. Add the dried spices and cook for 5 minutes, then add the tomatoes and chickpeas and stir well. Add the cauliflower plus 100ml cold water. Bring to a simmer and cook for 10 minutes until the cauliflower is cooked. Sprinkle in the chopped coriander and serve with steamed rice.
This easy vegetarian curry is from Claire Thomson’s ” New Kitchen Basics”. Serve with Naan or to accompany other curries. You can substitute cooked potatoes for the paneer as a variation.
2 large parsnips, peeled, sliced, cored & quartered
2 tbsps coriander seeds
3-4 potatoes, scrubbed & diced
2 tbsps cumin seeds
4 oz button mushrooms
1 tbsp mustard seed
Half of a small cauliflower, in florets
1 tbsp cardamom seed
2 stalks broccoli, in florets
10 cloves
GARNISH
1 stick cinnamon, broken
Basmati Rice
¼ tsp cayenne
Chopped green coriander
1 tsp turmeric
4 oz roasted cashew nuts
½ tsp salt
Chop the ginger and garlic and pound together in a pestle and mortar.
Heat the oil in a large sauté pan and add the garlic and ginger paste and the onions. Cook gently for about 7 mins, stirring often, until golden brown.
Meanwhile, grind the whole spices in a mill. Add to the pan with the cayenne, turmeric and salt and cook for 2 mins more.
Add the carrot, coconut milk and lemon. Cover and simmer for 10 mins.
Add all the remaining vegetables except the broccoli. Cover and cook slowly for 20-30 mins until the vegetables are tender.
Cook the broccoli separately for about 3 mins in boiling water.
When the vegetables are done check seasoning and stir in the broccoli.
Serve with rice and garnish with the cashews and chopped coriander. It goes well with Banana Raita and a chutney of your choice.
