Curry Week 10-16 October
RECIPES FOR SUCCESS 2015
Tuesday with Mridula - Gilafi
Seekh is a delicious variation of Lamb Seek Kebab. It has the added
flavours of red and green peppers and they are combined with fresh
mint and coriander. These ingredients are folded into the meat
mixture at the very end to retain their colour and texture, making
the kebabs visually more appealing. This makes a wonderful starter or
a delicious meal served in pitta pockets or rolled in chapattis with
crispy leaves and mango chutney.
Dine with Mridula
Others - Butter Chicken(Murgh Makhani)
Balti Crab Cakes
Mridula's Gilafi Seekh
50g/2 oz raw cashews, soaked in boiling water for 10
minutes 1 large egg 50g/2 oz mild cheddar cheese, cut into small
chunks 2.5 cm/1" cube of root ginger, roughly chopped 3 large
garlic cloves, roughly chopped 700g minced lamb
1 teaspoon salt or to taste 1 teaspoon ground cumin 1
teaspoon garam masala
½ teaspoon chilli powder 1/2 teaspoon dried
¼ of a large green pepper, finely chopped
¼ of a large red pepper, finely chopped 1
tablespoon chopped fresh mint leaves, finely chopped 15g/½ oz
coriander leaves and stalks, finely chopped 50g/2 oz butter, melted
You will need: 12 metal or bamboo skewers (soak bamboo
skewers in cold water for 30 minutes before use to prevent burning)
Drain the cashews and place in a food processor and
add the egg, cheese, ginger and garlic. Blend until smooth.
Add the meat, salt, cumin, garam masala and chilli
powder. Blend until everything is well incorporated. Transfer the
mixture to a large mixing bowl and add the chilli flakes, both types
of peppers, mint and coriander. Don't be tempted to put these
ingredients in the processor. Using them this way creates a
spectacular appearance. Cover the bowl and chill for 30 minutes. It
can be left in the fridge for 24 hours.
Pre-heat the grill to high and line a grill pan with
foil, then brush with some oil. Brush 12 metal skewers with oil.
Bamboo skewers can be used without oil. Have a bowl of cold water ready.
Divide the mixture into 12 equal sized portions. Dip
your hands in the cold water (this prevents the mixture sticking to
your fingers) and shape each one into a sausage on the skewers.
Arrange the skewers on the prepared grill pan and brush them
generously with some of the melted butter. Grill approximately 13cm
(5") below the heat source for 5-6 minutes. Turn them over,
brush with the remaining melted butter and grill for 3-4 minutes.
Remove and serve immediately. They can be grilled on the barbecue for
a sensational charcoal flavour.
Butter Chicken(Murgh Makhani)
Butter Chicken is one of the most popular Indian
dishes worldwide - often referred to as Murgh Makhani on restaurant
menus, this dish is rich, creamy and flavoursome. A perfect
alternative to Korma for those who like their curries fairly mild, it
really is one of those dishes that is destined to become a firm
favourite in any household. This recipe involves making Butter
Chicken the traditional way - marinating the chicken first and then
making the buttery Makhani sauce. But if you want a quick and easy
fix, simply try our NEW Butter Chicken Cooking Sauce.
Serves: 4 people
Preparation time: 15 mins
Cooking Time: 30 mins
450g diced chicken
2 tbsp Patak's Tandoori Curry Paste or similar
2 tbsp thick plain yogurt
2 tsp garlic, crushed
1 tbsp vegetable oil
2 tbsp vegetable oil
100g onions, diced
300g chopped tomatoes
2 tsp sugar
1 tbsp fresh coriander, chopped
2 tbsp butter
2 tbsp Tikka Masala Curry Paste
salt, to taste
First marinate the chicken:-
In a bowl mix together the yogurt, Patak's Tandoori
Curry Paste, vegetable oil and garlic. Add the diced chicken, cover
and marinate in the refrigerator for approximately 2 hours (overnight
would be ideal).
Cook the chicken in a preheated oven 200°C /
400°F / gas 6 for 25-30 mins or until cooked. Turn the chicken
For the Sauce:
Heat the vegetable oil in a heavy based pan and fry
the diced onions for 5 minutes. Add the Patak's Tikka Masala Curry
Paste and continue to cook for a further 2 minutes. Sprinkle in some
water if the paste begins to stick.
Add the chopped tomatoes and butter. Add the water and
sugar, cover and allow to cook for 20 minutes.
Add the cooked chicken to this sauce and cook for a
few more minutes until the chicken is well coated in the sauce and
warmed through. Stir in the cream and check the seasoning.
Garnish with fresh coriander.
Balti Crab Cakes
A delightful twist on a fish cake and a perfect
light meal for those (sometimes) balmy British summer evenings. This
recipe is one of my all time favourites for summer, and is a great
example of how versatile and easy to use our curry pastes are. When I
serve this one up at a party people just love the tantalising
spiciness of these delicious fish cakes.
Serves: 4 people
Preparation time: 20 mins
Cooking Time: 20 mins
For the Crab Cakes:
2-3 tbsp Patak's Balti Paste or similar
1 x 410g can chickpeas, drained thoroughly
375g tinned white crab meat, drained thoroughly, or
use fresh crab if you prefer.
3 spring onions, finely chopped
grated rind of 2 lemons
3 tbsp chopped fresh coriander leaves
1-2 red chillies, deseeded and finely chopped
1 tbsp beaten egg
For the Rice:
500g Basmati Rice
175g dried apricots
1 small bunch fresh coriander, chopped
1 green chilli, deseeded and sliced
lime wedges to garnish
Put the chickpeas in a food processor and blend until smooth.
Transfer the chickpeas to a bowl and add the crab,
spring onions, Patak's Balti Paste, lemon rind, coriander, chilli and egg.
Mix well, season and shape into 12 fish cakes.
Grill for 10 - 15 minutes, turning once, until golden.
Meanwhile, cook the rice according to the cooking
instructions. Stir in the apricots, coriander and chilli. Serve with
the crab cakes & lime wedges as garnish.
dish from Chef Alun Sperring - The Chilli Pickle, Brighton)
Oxtail - organic Sussex Beef 2kg
Ginger Paste 100gr
Garlic Paste 60gr
Turmeric Powder 5 tspn
Kashmiri Chilli Powder 1 tsp
Coriander Powder 1 tspn
Cumin Powder 1 tspn
Vegetable Oil 50 ml
Green cardamom 5gr Onion (sliced) 1pc
Clove 6pc Ghee 60gr
Cinnamon 1 pc Beef Stock 2 ltre
Dried Kashmiri Chilli 5pc Malt Vinegar 50 ml
Fresh Kenyan Green Chilli 20 gr Tomato Paste 100 gr
Salt 5gr Water 1 ltre
Sauce Masala Finishing Sauce
Fresh coconut 100gr Cooking jus 1 ltre
Whole dry Kashmiri Chilli 15gr Sauce masala
Green cardamom pods 5gr Tamarind Pulp 2dstspn
Cloves 3gr Date Molasses 1 dstspn
Fenugreek Seeds 10gr
Cinnamon Sticks 1pc
Star Anise 2pc
Coriander seeds 20g
1. Rub all ingredients thoroughly over oxtail pieces
and keep in fridge for a minimum of 2 hours.
2. In a hot pan add ghee and seal off meat until
3. Remove meat add more ghee and brown off sliced
onions, add chilli and all spices
4. Add tomato paste and stir constantly
5. Add malt vinegar and beef stock and mix thoroughly
7. In a clean saucepan add oxtail pieces and the
cooking jus, cover tightly with tin foil
8. Cook in oven on 170c for approximately 3 hours,
until meat is tender and comes off the bone when pulled
9. Remove oxtail pieces and cool
10. Strain liquid and keep for sauce
1. Grate fresh coconut
2. Toast in oven on baking tray untill golden brown
3. Toast all spices and cashew nuts on a baking tray
till golden brown
4. Grind spices, add water to produce a smooth paste
5. Grind cashew nuts to a paste
6. Mix spice masala paste with strained cooking juices
and simmer for 10 minutes
7. Add cashew paste and simmer until coats back of spoon
8. Add tamarind paste and date molasses
9. In a hot oven 200c roast oxtail pieces for approx 8 minutes
10. Roll oxtail pieces in finished sauce and plate
neatly in middle of plate, coat with extra sauce.
11. Garnish top with caramelised onions and fresh
12. Serve with a side of pilau rice and spring onion raita.
2015 - The Federation of Specialist Restaurants