Lemongrass Curry Poached Fish

This recipe is a work in progress – work well now but I’m working on a bit of refinement

Stuff

  • 600g firm white fish fillets, large diced (2 or 3 x bite)
  • 1 brown onion, finely diced
  • 1 stalk lemongrass, tough outer layer removed and finely diced
  • 1 Tbspn finely grated ginger
  • 1 tspn ground coriander
  • 1 tspn ground cumin
  • 1 tspn paprika
  • 1/2 tspn chilli flakes or ground chilli
  • ½ tspn ground turmeric
  • 1 tspn garam masala
  • 200ml coconut cream
  • 1 cup rich chicken stock
  • 1 Tbspn fish sauce
  • 1 ½ tspn palm sugar
  • 3 or 4 kaffir lime leaf, tough central stem removed and thinly sliced
  • 1 Tbspn lemon juice
  • 1 tomato, diced 1cm

Method

  • Heat a drizzle of oil in a large fry-pan (with a lid) on medium heat. Cook onion, lemongrass and ginger for 5 minutes, until softened.
  • Add all curry spices with a dash of coconut cream and stir for 1 minute.
  • Add remaining coconut cream, chicken stock, fish sauce, sugar and kaffir lime leaf. Bring to a simmer, cover, reduce heat to low and simmer for 4 minutes.
  • Stir through lemon juice and tomato. Add fish to pan, ensuring it is submerged, cover with lid and simmer a further 4 minutes, until fish is just cooked through.

Serve

  • If you want a chunky rustic soup – serve as is
  • if you want a smooth refined soup – remove the fish pieces and set aside. Push soup thru a sieve to remove all the chunks

 

 

Butter Chicken

Stuff

  • 1 Tbspn peanut oil
  • 500 – 600 g boneless skinless chicken breast or thigh, cut in bite sized chunks
  • 20 g butter or vege oil
  • 4 tspn fresh ginger, grated of chopped very fine
  • 2 tspn garam masala
  • 2 tspn sweet paprika
  • 2 tspn ground coriander
  • ½ tspn chili powder (more or less to taste)
  • ½ tspn cinnamon powder
  • ¼ tspn cardamom powder
  • 120 g tomato paste
  • 300 ml vege stock (or chicken stock or water)
  • 4 tspn sugar
  • 1/2 to 1 cup plain yogurt
  • upto ½ cup cream – optional
  • 3 – 4 tspn lemon juice – to taste

Method

  • Heat oil in wok style high side fry pan. Stir-fry the chicken in batched for about 4 minutes until chicken is a nice colour. Set chicken and frying juices aside.
  • Reduce heat and add butter or vege oil. Add all of the spices and stir-fry until fragrant – about 1 minute. Add the chicken frying juices to ensure kept liquid.
  • Return the chicken to pan and stir to coat well with the spicy liquid.
    Add the tomato paste, vege stock (or chicken stock or water) and sugar and simmer for 15 minutes – stir occasionally.
    Note : Can be set aside or frozen at this point (See Note below)
    Add the yogurt, cream (optional) and lemon juice and simmer for 5 minutes or until the sauce thickens a bit

Serve

  • Serve over rice
  • Serves  3 – 4 pax

Variations

Note : This dish can be set aside or frozen – leave the last step. To reheat, thaw then add contents to saucepan. Reheat gently, then simmer for 8 minutes – add the yoghurt, cream and lemon juice and simmer for 5 more minutes

Vegetarian – Leave out the chicken (& don’t use chicken stock). After 10 minutes (of the 15 minute sauce cooking) add 1 can of drained butter beans

Tamil Fish Curry – Meen Pulli Kozhambu

Stuff

  • skinless fish fillets (eg gurnard or snapper), cut into double bite sized pieces
  • 1 tspn ground turmeric
  • 2-3 tspn Kashmiri chilli powder (1-2 for marinade / 1 for curry)
  • 3 tbspn vegetable oil
  • 1 tspn black mustard seeds
  • 1/2 tspn chilli flakes – more for hotter
  • 1/2 tspn fenugreek seeds
  • 1/2 tspn cumin seeds
  • 1 large onion, sliced
  • 2 tspn ground coriander
  • 1 tspn ground cumin
  • 125 ml tamarind water
  • 250 g tomato paste
  • 200 ml coconut milk
  • 2 sprigs of curry leaves, leaves picked (or frozen, chopped fine)
  • Method
  • Sprinkle the fish with the turmeric and 1-2 tspn Kashmiri chilli powder and set aside to marinate for at least 1 hour
  • Heat the oil in a heavy-based saucepan over medium heat, add the mustard seeds and let them crackle for about 30 seconds.
  • Add the dried chilli flakes, fenugreek and cumin and cook for 1 minute or until fragrant.
  • Add the onion and cook over low heat for approx 8 minutes or until the onion is softened but not browned.
  • Add the remaining 1 tspn Kashmiri chilli powder, coriander, cumin, tamarind, tomato paste and 250 ml of water – cook covered over low heat for about 15 minutes.
  • Add the coconut milk and cook for 5 minutes. Taste to ensure balance.
  • Add the fish and cook for 5 minutes or until the fish is cooked.
  • Season with salt and serve garnished with the curry leaves.

Stolen from Ari, Sydney

Masala Lamb Cutlets

Stuff

  • 1 tspn ground mace
  • 1 tspn ground cardamom
  • 2 tspn fennel seeds
  • 2 cm piece of ginger, roughly chopped
  • 3 garlic cloves, bruised
  • ½ bunch coriander (cilantro), leaves and stalks
  • 3 tblsn lime juice
  • 1 tspn Kashmiri chilli powder
  • ½ tspn ground turmeric
  • 12 French-trimmed lamb cutlets
  • ¼ tspn saffron threads
  • 3 tblsn plain thick yoghurt
  • 1 tbspn olive oil

Method

  • Combine the mace, cardamom and fennel in a bowl to make a garam masala and set aside.
  • Pin a small food processor grind the ginger, garlic and a pinch of salt to a paste.
  • Add the coriander leaves and stalks and grind to a paste. Transfer to a large bowl.
  • Add the garam masala, lime juice, chilli powder, turmeric and ½ teaspoon of salt to the bowl and combine.
  • Add the lamb and toss to coat well, then cover and marinate in the fridge for 2 hours.
  • Put the saffron threads in a small bowl with 30 ml  of boiling water. Cool, then add the yoghurt, season with a little salt and stir until smooth.
  • Add to the lamb and coat well.
  • Preheat the oven to 180°C and line a baking tray with baking paper.
  • Heat the oil in a large frying pan over medium–high heat, add the lamb, in batches, and cook for 1 minute each side to seal.
  • Transfer to the prepared tray and roast for 5–7 minutes for medium or until cooked to your liking.
  • Rest for 4 minutes before serving.

Stolen from Aki’s, Sydney

Crispy Okra

Stuff

  • 400g okra
  • 2 ½ tspn garlic paste
  • 1 ½ tspn ginger paste
  • approx 1 tspn vege oil
  • 1 ½ Kashmiri chilli powder
  • 60 g chick pea flour
  • 40 g Cornflour
  • Vegetable oil for deep frying
  • Rock Salt to garnish
  • [Chaat masala for sprinkling]
  • Chilli powder to garnish

Method

  • Wash the okra and dry thoroughly with kitchen towel. Top and tail and slice in half lengthwise
  • In a bowl, combine the vegetable oil, ginger and garlic to form a workable paste, spread the garlic/ginger all over the okra to ensure a good coating
  • Combine the  salt, corn flour , chick pea flour & chilli powder
  • Dredge the garlic/ginger coated okra in the flour mix – gently shake off excess
  • Deep fry the okra till crispy & golden brown
  • Remove from oil – place on a sheet of kitchen paper to drain
  • Sprinkle with the rock salt, chaat masala, and chilli powder
  • Serve right away

Stolen from Dishoom, London

Lentil Dal

StufF

  • 200g urad dal
  • 670 g water
  • 1 tspn turmeric, added to the water
  • 1 tspn Kashmiri chilli powder, added to the water
  • 4 green chillies, finely chopped
  • ½ tspn asafoetida
  • 1 Tbspn cumin powder
  • 2 cm ginger, peeled and grated
  • 1 tspn garam masala
  • 1 onion, finely sliced
  • 2 garlic cloves, sliced
  • 5 tomatoes (approx), chopped – or 1 can tomatoes
  • 2 Tbspn tomato purée
  • Salt
  • 1 Tbspn ghee or butter
  • Handful fresh coriander, chopped
  • 1 red chilli, finely sliced
  • Fried shallots

Method

  • Soak the lentils in water for two hours. Drain. Add the turmeric and chilli powder to the water. Put the lentils in a medium-large pot and pour over the 670ml spiced water. Simmer for 90 minute on a low heat.
  • When the lentils have cooked through, remove the pan from the heat and use a whisk to gently break them down. Season to your taste. Set the mixture aside.
  • In a frying pan, heat oil and add the asafoetida, cumin, green chillies, ginger & garam masala – mix well and cook for a few minutes. Add the onion – cook until well browned. Add the garlic – cooking until it just turns golden.
  • In a separate pot –  cook the tomatoes over a low heat in oil until soft. Blend to smooth
  • Add the blended tomatoes, spicy onion and tomato purée to the lentils and stir on a low heat.
  • Mix in the butter. Add salt to taste
  • Garnish with chopped fresh coriander, Fine sliced red chilli & Fried shallots

Stolen from Dishoom, London

Brussel Sprout Curry

Stuff

  • 3  tblspn mustard oil
  • ½ tspn fenugreek seeds
  • 1 tspn nigella seeds
  • 50 g fresh ginger, peeled and fine grated (or blitzed in mini food processor)
  • 400-500g small Brussel Sprouts, end of core & outer leaves removed, sliced in half (try to minimise loose leaves)
  • 2 – 3 fresh green chillies, fine chopped
  • ½ tspn Kashmiri chilli powder
  • 1 tspn ground coriander
  • 100 g dates, course chopped
  • 3 tblspn course desiccated coconut
  • 3 tbspn raisins
  • 2 tspn jaggery
  • 1 tspn salt
  • 3-4 tblspn Tamarind liquid
  • Chopped coriander – to serve

Method

  • Heat oil in large saucepan (with lid) fry the fenugreek seeds for 30 seconds. Add the nigella seeds & ginger and fry for 1 minute – stir constantly to ensure it doesn’t clump
  • Add the brussel sprouts, green chillies, chill powder & ground coriander – stir well to “coat” the sprouts . Cover and cook on low-medium heat for 10 minutes
  • Combine the dates, coconut, raisins, jaggery & salt – add to the sprouts  & stir well. Cover and cook on low-medium heat for 10 minutes – stir occasionally. Cook until the brussel sprouts are tender
  • Stir in the tamarind liquid
  • Scatter with lots chopped coriander

Quantities

Serve 4 – 6

Variations

More dates, coconut & raisins
More or less chilli – both fresh and Kashmiri

Adapted from a Pumpkin Curry “Stolen” from Rick Stein