FINALISTS 2008

Dish Name : Prawn Curry Favourite - Gita Mistry (www.gitamistryfood.co.uk)
Judges Comments : like use of lemon zest and spring onion - simple and easy to cook

Dish Name : Bobotie - Wineen Duvenage - Johannesburg
Judges Comments : classic almost curry meatloaf dish. Note sugar in rice and good use of cloves

Dish Name : Tikordras - Teenager Danny Harrington
Judges Comments : an excellent effort from a teenage chef. Inventive and colourful but possibly too much turmeric and cream.

Dish Name : Modhu - Shah Athar of Café Rasoi
Judges Comments : interesting sauce especially for those with sweet tooth

Dish Name : Rogan Gosh - Shamim Syed of Durbar Restaurant (second runner-up)
Judges Comments : nice version of classic dish ; nice flavours with nutmeg and mace and chopped seedless tomatoes

Dish Name :Palak aur methi Murgi - Andy Varma of Gourmet Restaurant Group (Winner)
Judges Comments : well balanced and not too spicy ; like use of white pepper, spinach and methi ; simple and healthy.

Dish Name : Murg Sekwai - Manjit Gill, Rajpoot (Runner Up)
Judges Comments : good use of cloves ; sophisticated and medium heat ; not a quick dish but excellent

WINNER

Andy Varma's Recipe for The Next Classic Curry Palak aur methi Murgi
Garlic & ginger flavoured Spinach & Fenugreek Chicken

Ingredients

Cooked chicken breast 400 gm
Cooked Onion Tomato gravy ¼ cup
Spinach puree ½ cup
Salt to taste
Fresh fenugreek & spinach 50 gm ea - roughly chopped
White pepper to taste
Red chili powder - A pinch
Ginger 10 gm
Garlic 5 gm
Oil 3 tbl
Ginger Julian - A pinch
Garam Masala 1 tsp
Coriander leaves 10 gm

Portions 2

Method

1.Cut cooked chicken pieces into dices
2.Cook onions & tomato with oil, turmeric, green chili and Garam Masala and keep aside
3.Blanch the spinach and puree in a blender with some garlic & ginger. In a pan heat some oil and sauté the spinach puree and the fresh spinach& fenugreek & keep aside
4.Heat oil in a pan. Add garlic, & ginger and sauté. Add the chicken and the tomato-onion gravy and sauté for 5 minutes.
5.Add the spinach and blend into the curry
6.Add all spices and sauté for 1 minute
7.garnish with ginger julian & fresh coriander
8.Serve with Butter naan

RUNNER UP

MURG SEKWAI (Rajpoot, Birmingham)

Murg Sekwai is among the best known traditional napalese dishes. Its gravy can be made as hot or mild as you like so it suits most palates.

Ingredients:

2 large chicken breasts
Juice of 1 lime
Salt to taste
1 tsp red chilli powder (adjust to suit your taste)
1 cup fresh yoghurt (must not be sour)
2 tsps garam masala
2 tsps coriander powder
1 tsp cumin powder
1/4 tsp turmeric powder
6 cloves
1" stick of cinnamon
Seeds from 3-4 pods of cardamom
2 bay leaves
2 onions chopped
1 chopped tomato
2 tsps garlic paste
1 tsp ginger paste
1/2 litre chicken stock
3 tbsps vegetable/canola/sunflower cooking oil
3 tbsps butter
Salt to taste
Coriander leaves to garnish

Preparation:

Mix the chicken breast, lime juice, fresh cream, yogurt, salt, roasted and powdered cloves, cinnamon, cardamom, bay leaves in a bowl and allow to marinate for overnight.

Cook this marinated chicken breast in clay oven specially imported from india for three minutes and the cut into thin slices.

Heat the oil in a pan and add the onions. Fry till golden brown, then add the ginger and garlic pastes. Fry for a minute, then add chopped tomatoes, chopped green chilli, turmeric powder, garam masala and cook till it becomes golden brown.

Now add the charcoal grilled chicken slices, 1 tbsp yogurt, a touch of cream and cook till the gravy is reduced to thick consistency.

Garnish with coriander leaves and serve with naan bread.

Telephone: Peter Grove - 020 8399 4831

Email: GroveInt@aol.com