Curry Week 12-18 October
RECIPES FOR SUCCESS 2015
Monday with Mridula - I
am starting off
with a very quick and easy recipe so that you have something nice to
look forward to when you come home in the evening after you have
fought off the Monday blues during the day!
iDine with Mridula
Coriander-Crusted Chicken with Mango
Others - Coriander Garlic Chicken
Fiery lamb puffs
Chicken with Mango
Chicken and mango is definitely a winning combination!
Here, with the sweet and mellow, ground coriander complements the
tartness of the mango beautifully. Make sure you add the mango when
the chicken is cold or else the fruit will lose its character. This
recipe is enough for two people, but will feed 4 when you add bread
and a dhal or wrap the chicken and mango in naan or tortilla. It is
also ideal as an appetizer on cocktail sticks.
450g/1lb boned chicken breasts, skin removed
3 tablespoons sunflower or plain olive oil
4-6 large cloves of garlic, peeled and crushed
1 tablespoon ground coriander seeds
½ teaspoon chilli powder
½ teaspoon salt or to taste
The juice of one lime
3 tablespoons finely chopped fresh coriander
1 large ripe fresh mango, cut into 1cm/1/2 inch cubes
Cut the chicken into 1cm/1/2 inch cubes.
Add the oil to a large, non-stick frying pan and place
over a low heat. Add the garlic to the cold oil and allow it to come
up to temperature and brown gently so that the intensity of the
flavour is heightened. Cook until it is lightly browned.
Increase the heat to medium high and add the chicken,
then stir-fry for 8-10 minutes.
Add the ground coriander and chilli powder and
continue to stir-fry for 3-4 minutes, stirring constantly.
Add the lime juice and stir-fry for about a minute.
Stir in the coriander leaves, remove from the heat and
Serve on a bed of crisp green leaves or arrange a
piece of chicken and a cube of mango on cocktail sticks and serve.
Variation: For a vegetarian version, use cubed mango,
pineapple and paneer or feta cheese. Cook the spices as for the above
recipe, take the pan off the heat and toss the fruits and cheese in them.
Coriander Garlic Chicken
2 tablespoons vegetable oil, I like to use rapeseed
2 onions, finely chopped
1 teaspoon turmeric powder
4 bay leaves
2 teaspoons coriander seeds, roughly crushed
1 teaspoons ground cumin powder
1 tablespoon garlic paste
4 fresh chillies, 2 finely chopped and 2 just stabbed
with a knife
4 - 6 chicken joints, skin removed but bone left in
1 pint hot chicken stock or water
4 tablespoons fresh coriander, roughly chopped
4 tablespoons low fat plain yoghurt
salt, to taste
1. In a pan gently heat the oil and saute the onions
for around 10 minutes, or until they are starting to change colour.
2. Add the turmeric powder and bay leaves and saute
for about a minute before stirring in the coriander seeds and cumin powder.
3. Add a little chicken stock if the masala is
starting to stick and burn.
4. After around 2 minutes stir in the garlic paste and
all the chillies.
5. Saute for a few minutes and add the chicken pieces.
Stir well and try and get all the masala off the base of the pan.
6. Pour in the chicken stock and add half the fresh coriander.
7. Bring to a simmer before popping a lid on and
leaving the chicken the cook through for 35 - 45 minutes.
8. Check the chicken is cooked through before
carefully removing it from the masala and setting aside for a few
mins whilst you finish off the sauce.
9. Turn the heat down to low and stir through the
yoghurt. Allow it all to heat through before tasting it and adjusting
the salt if needed. Remember that the chicken stock will have salt
already so you may not need to add any.
10. Add the chicken back to the sauce and sprinkle
over the remaining coriander (and any extra chillies if you like
yours with more heat).
11. Serve with some simple fresh pilau rice.
Fiery lamb puffs(from
Part pasty, part empanada, whatever it is, we've
put an Indian spin on these delicious party
or picnic snacks. The Madras paste delivers that lovely Indian
flavour and a good
bit of heat, and with the addition of ginger, cinnamon and lime,
these little bites will
keep your taste buds tingling for a while.
Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Ingredients (makes approx
1. 2 tbsp of vegetable oil
2. 2 tbsp of Patak's Madras Paste or similar
3. 1 onion, finely chopped
4. 1-1 ½ tsp chilli powder
5. 1 tsp of cinnamon
6. 2cm piece of ginger, peeled and grated
7. 3 cloves of garlic, finely chopped
8. 500g lamb mince
9. Juice of 1 lime
10. 1 handful of fresh coriander
11. Salt and pepper to taste
12. 1 block of shop bought puff pastry (or a 375g
packet of pre-rolled puff pastryto save more time)
13. 1 egg, beaten
14. 2 egg yolks to glaze the puffs
1. Preheat the oven to 200 C / Gas Mark 6
2. Heat the vegetable oil in a large frying pan and
then add the Patak's Madras Paste, frying for a further 2-3 minutes.
3. Add the chilli powder, cinnamon and onion and fry
for 2 minutes, before adding the ginger, garlic and lamb.
4. Cook for about 15 minutes before draining off any
excess oil and adding the lime juice, coriander and seasoning.
5. Allow to cool for 15 minutes. N.B the cooler the
filling the better it will hold together!
6. Roll the pastry out until it is about 3mm thick and
then cut into 6cm x 6cm squares
7. Place a heaped teaspoon of the filling into the
centre of the square and brush the inside edges of the pastry with
the beaten egg.
8. Fold one corner of the square over to the opposite
corner so that it forms a triangle and seal all the way round with a fork.
9. Pierce a small hole in the top to allow steam to
escape when cooking.
10. Brush the outside with the egg yolks before
placing in the oven for 25-30 minutes or until golden.
12 Monk fish chunks
Salt to taste
1 cup Yoghurt
1 tbsp Gram flour
10ml Vegetable oil
A pinch of Ajwain
1 Green chilli
5 grams Ginger
10 grams Garlic
1 tbsp Mustard oil
A pinch of saffron
A pinch of Chaat masala
Chef Alfred Prasad of Michelin starred Tamarind, Mayfair
Cut the monk fish into even-sized pieces, wash and
leave to drain. Sprinkle a few drops of lemon juice and a pinch of
salt onto the fish and mix well.
Heat vegetable oil in a thick bottomed pan, add the
gram flour and cook to a blond-roux, leave aside to cool.
Prepare a paste of ginger, garlic and green chillies
in a processor or mortar and pestle, keep aside.
Whisk the ginger, garlic and green chilli paste into
the ypghirt in a mixing bowl, gently add the gram flour roux, ajwain,
saffron, seasoning and mustard oil and blend together.
Transfer the monk fish chunks to a shallow container,
pour in the marinade and leave refrigerated for half an hour.
Cook in the tamdoor, barbecue or grill over a medium
heat to strat with and finish at a higher temperature to provide browning.
Serve hot, with a sprinkling of lemon juice and chaat
masala along with salad.
2015 - The Federation of Specialist Restaurants