Curry Week 10-16 October
RECIPES FOR SUCCESS 2015
Friday with Mridula
- Potato is an excellent vegetable for a low fat diet as it is 99%
fat free and is also a source of carbohydrate that is easily
digestible. Besides containing a small amount of protein, potato is a
good source of iron, vitamin C and B vitamins. This salad can be
served with grilled meat or fish or on its own with warm crusty rolls
and some mixed green leaves
Dine with Mridula
Potato and pomegranate salad
Malai Gosht(Creamy Lamb Masala)
Beef Chilli Fry
Chicken Tikka Masala
Mridula's Potato and pomegranate salad Serves
450g/1lb small new potatoes 2 teaspoons coriander
seeds ½ teaspoon cumin seeds 1dried red chillies, broken up
½ tsp chilli powder ½ teaspoon salt or to taste
½ tsp sugar 1 tablespoon red onion, finely
chopped 1 tablespoon lime juice
1 tablespoon coriander leaves, chopped
The seeds of 1 pomegranate
Boil the potatoes gently in their jackets and let
cool. Peel them if you like, then cut them into bite sized pieces.
Put into a large mixing bowl. In a small, heavy pan dry roast the
coriander, cumin and chilli. Cool and either grind in a coffee/spice
grinder or crush them finely in mortar and pestle. Add this to the
potatoes and add the remaining ingredients except the pomegranate
seeds. Mix well. Arrange the salad in ring moulds and top each one
with the pomegranate seeds
Malai Gosht(Creamy Lamb Masala)
This simple Lamb dish uses our delicious Korma
paste, and therefore is really nice and mild. Creamy, with a
decidedly nutty flavour, the delicately balanced flavours of coconut,
cumin, coriander, ginger and other authentic spices really come
through in a way which is simply delicious.
Serves: 4 people
Preparation time: 10 mins
Cooking Time: 35 mins
450g diced lamb
2 tbsp vegetable oil
150g onions, sliced
3 tbsp Patak's Korma Paste or similar
75g ground cashew nuts
100ml single cream
2 tbsp fresh coriander, chopped
Heat the oil in a frying pan and fry the sliced onions
for 2 minutes, add the Patak's Korma Paste together with the diced
lamb and fry for 3 minutes until the meat is sealed. Sprinkle in some
water and stir.
Add the ground cashew nuts and water and cook for a
further 3 minutes.
Cover and simmer on a low heat for 20 - 25 minutes or
until the lamb is cooked through (adding a little more water if necessary).
Finally stir in the cream and heat gently for a
further 2 minutes.
Garnish with the fresh coriander and serve with rice
and naan breads
Beef Chilli Fry
Coconut and lime are delicious flavours associated
with the cuisine of South India. Whilst beef is not as commonly used
in dishes from that region it works fantastically well here - with
the bold flavours of the spices, the tanginess of the lime, the
sweetness of the coconut and the heat of the chilli. This really is
one of my absolute favourite dishes. If you don't like it too spicy,
remove the seeds of the chillies first.
500g beef rump, trimmed of any fat and cut into thin strips
200g onions, sliced
1½ tsp vegetable oil
1 tsp garlic, sliced
2 green chillies, chopped
1 tsp ginger, chopped
1 tsp mustard seeds
10 - 12 curry leaves (fresh or frozen)
3 tbsp Patak's Madras Curry Paste or similar
1 tbsp tomato paste / purée
1 tbsp fresh coriander, chopped
juice of ½ lime
2 tbsp coconut, grated (fresh or desiccated)
salt, to taste
Heat the oil in a pan, add the mustard seeds and when
they begin to crackle add the ginger, garlic and green chillies and
continue to fry for 1 minute.
Add the curry leaves and sliced onions and cook for 4
- 5 minutes until the onions are a light golden brown.
Add the Madras Curry Paste. Sprinkle in a few drops of
water and fry for 2 - 3 minutes.
Add the tomato paste / purée and continue
cooking for another minute.
Add the strips of beef and stir fry for a few minutes.
Add the coconut and stir well.
Allow the beef to cook through to your liking before
turning off the heat and squeezing over the lime juice. Check the
seasoning before stirring in the coriander. Tastes fantastic when
served alongside hot Indian bread.
Chicken Tikka Masala (Award
1lb large diced boneles chicken breast
1 oz garlic
1 oz ginger
4 tbs fresh natural yoghurt
2 small fresh green chillies
1 tsp salt
1 tbs lemon juice
1 tsp coriander powder
1 tsp cumin powder
1 tbs red paprika
4-5 fresh green coriander
4 oz chopped onions
3 oz ghee
1 oz ground garlic
1 oz ground ginger
3 oz yoghurt
1/2 tsp cumin powder
2 tbs desicated coconut
4 oz fresh single cream
2 medium tomatoes (liquidised)
1/2 tsp salt
1/2 tsp chilli powder
1/2 tsp coriander powder
pinch dried methi
Chef Manzoor Ahmed
Grind fresh green chilies, fresh coriander, garlic and
ginger with 2-3 tbs water until a thick paste is formed. Marinate the
chicken in the paste then add the salt and yoghurt. Next add the
lemon juice, cumin, coriander powder and red paprika and mix
thoroughly. Leave chicken to marinate in the paste overnight
Take marinated chicken and cook on skewers in tandoor
or 10-12 minutes under a grill on a moderate high heat.
Fry onions in the ghee
Add tomatoes and yoghurt and mix on low/moderate heat.
Add cumin powder, chilli powder, coriander powder, salt, desicated
coconut, dried methi and fresh single cream and mix thoroughly. Water
may be added if more liquid is required. Add cooked pieces or chicken
to the sauce and mix well. Leave to simmer on low heat. Transfer to
serving dish garnish with a little single cream and sprinkle
liberally with fresh coriander and garam masala.
2015 - The Federation of Specialist Restaurants