National Curry Week 10-16 October








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Wednesday with Mridula - To me, eggs are an all round winner as they are relatively inexpensive, quick and easy to cook, and are loaded with all the nutrients we need. They are one of the few foods which contains naturally occurring vitamin D and they also are a good source of several B vitamins, protein, iron, calcium and potassium. Here is a spicy omelette curry which is one of my favourite ways to enjoy eggs when I am in need of something spicy and time is in short supply. It comes from the Muslim community in the southern coastal region of India

Dine with Mridula

Spiced Omelette Curry

Beef Madras

Salli Jardaloo Boti(Lamb with apricots & straw potato)

Grilled Salmon with lime leaf & coriander

Mridula's Spiced Omelette Curry
Serves 4

For the omelette:

2 tablespoons sunflower or light olive oil
4 large eggs
1 small onion, finely chopped
1 green chilli, finely chopped (de-seeded if liked)
tsp ginger puree or finely grated fresh ginger
1 tbsp coriander leaves, finely chopped
teaspoon ground turmeric
teaspoon salt

Break the eggs into a mixing bowl and add two tablespoons water (the water makes the omelette light and fluffy). Whisk them together until frothy. Add the remaining ingredients and mix thoroughly.
Heat the oil in a non-stick omelette pan (13-15cm/5-6 ins dia.) over a medium heat. Saute the onion for 2-3 minutes and add the remaining spices and salt.
Pour half the egg mixture into the pan and stir gently, only in the middle, using a rotating movement. Wait until it sets then turn it over with a wide spatula. Cook the other side for a minute or two. You will now have an omelette which is like a thick pancake. Remove from the heat and cook the second omelette the same way. Cut each omelette into approximately 2.5cm (1 in) wide strips and cut the strips into 5cm (2 ins) pieces. Set aside

For the sauce:

2 tablespoons sunflower or light olive oil
teaspoon ground turmeric
teaspoon chilli powder
teaspoon salt or to taste
teaspoon sugar
2 ripe tomatoes, skinned and finely chopped
150ml ( pint) warm water
1 teaspoon ground cumin
1 tablespoon coriander leaves, finely chopped

In a heavy based pan, heat the oil over a low heat and add the spices, salt and sugar. Stir once and add the tomatoes. Raise the heat to medium and cook for 3-4 minutes and add the water. Reduce the heat slightly and cook for a further 3-4 minutes, stirring frequently.
Add the cumin and coriander, mix and add the strips of omelette. Reduce the heat to low and cook for 2-3 minutes. Stir gently once or twice, remove from the heat and serve with any bread of your choice.

Beef Madras

This dish is named for the city of Madras - which is now called Chennai - and is the populous capital of the South Indian state of Tamil Nadu. This one is a spicy tomato based curry with the spices of coriander, cumin, turmeric and chilli. It is super easy, as I have used our new Easy Madras for 2 sachet. We have already blended the spices, therefore all you need to add is the beef, an onion, a can of tomatoes and some water. Too easy.... but amazingly good.

Serves: 2 people
Preparation time: 5 mins
Cooking Time: 40 mins
Difficulty: Easy

Ingredients :

1 Onion
250g can of chopped tomatoes
1 sachet of Patak's or similar Easy Madras for Two
250 diced beef
100ml of water


Method :

First chop and fry the onion in a bit of oil

Next stir in the Patak's Easy Madras sachet and cook for about 3 minutes

Then add the diced beef and fry until sealed (about 5 minutes)

Then add the can of chopped tomatoes and reduce for 5 minutes

Add 100 ml of water, then let simmer for 40 mins

Serve piping hot with naan, pickles and chutney.

Salli Jardaloo Boti(Lamb with apricots & straw potato)

This is a one of our recipes that encourages you to try Indian cooking from scratch. You will need to blend your spices first using a spice grinder - you can use a coffee grinder if you don't have one. It takes a bit more effort than most of our recipes, however the results really are flavoursome, and the crunchy potato straws add a fabulous dimensions. So why not give it a go?

Serves: 4 people
Preparation time: 45 mins
Cooking Time: 1 hour
Difficulty: Advanced

Ingredients :
4 dried red chillies, diced
cinnamon stick, broken
2 tsp cumin seeds
6 cardamom pods
8 cloves
4cm piece of fresh ginger, grated
4 garlic cloves, crushed
1kg boned shoulder of lamb, cut into 2.5cm-4cm cubes
12 dried, ready-to-eat apricots, roughly chopped
500ml vegetable stock
5 tbsp vegetable oil
1 large onion, sliced
200g can chopped tomatoes
2 tbsp white wine vinegar
25g unrefined sugar

For the potato straws:
1 large potato, peeled and cut into thin straws
vegetable oil, for deep frying


Method :

Using a spice (or coffee) grinder, blend the red chillies, cinnamon stick, cumin seeds, cardamom pods and cloves, until finely ground.

Mix together half the ginger, half the garlic and half the ground spices. Toss this mixture with the lamb pieces and leave to marinate for at least 1 hour.

Meanwhile, put the apricots in a saucepan, add the stock and bring to the boil. Remove from the heat and leave to soak in the cooking stock for about 30 minutes, until the apricots go soft.

Meanwhile, heat the oil in a large frying pan and fry the onion over a medium heat for 15-20 minutes (until rich brown). Add the remaining ginger, garlic and ground spices and cook, stirring, for 2 minutes.

Add the lamb and stir-fry for 5 minutes. Stir in the chopped tomatoes and season to taste. Add the vinegar, sugar, apricot and stock mixture and a little water, stir, partially cover and simmer over a low heat for 45-50 minutes until the lamb is tender.

Meanwhile, make the potato straws. Heat the oil in a heavy-based pan or deep-fat fryer to 190C or untill a cube of bread browns in 30 seconds. Add the potato straws and fry for 1-2 minutes, until golden brown. Remove and drain on kitchen paper. Serve with the lamb and pilau rice.

Grilled Salmon with lime leaf & coriander(Chef Alfred Prasad)

Ingredients :

500gms Salmon fillet
Half a lemon
1 tbsp Ginger-garlic paste
Half tsp salt

Paste :

80 grms Spinach
80 grms Coriander leaves
60 grms Mint leaves
15 grms Lime-leaf
6 Small green chillies
1 tbsp Lemon juice
2 tbsp Vegetable oil
1 tbsp Gram flour
2 tbsp Yoghurt
Salt to taste

Chef Alfred Prasad of Michelin starred Tamarind

Method :

De-scale the salmon fillet. leaving skin on.
Wash well and cut into cubes roughly 2 inches square.
Sprinkle the juice of half a lemon over the cubes of salmon, add a tablespoon of ginger-garlic paste and half a teaspoon of salt, mix together gently and leave aside while preparing the paste.
For the paste, chop the lime-leaves and coriander leaves roughly, pick the leaves of mint off the stalks and wash all the leaves together in cold standing water (this should enable any grit to settle to the bottom) and lift the leaves out of the standing water and place in a strainer to drain.
Put the drained leaves into a food processor along with green chillies, a tablespoon of lemon juice and two tablespoons of vegetable oil and blend into a fairly smooth paste. (You might need to scrape leaves along the inner wall of the blender using a spatula). This should ensure a smooth paste throughout.
Transfer the paste to a mixing bowl and add 1 tablespoon of gram flour and 2 tablespoons of yoghurt and salt to taste, whisk together and apply gently over the cubes of salmon.
Leave to marinate for about 20 minutes.
Grill in a medium hot oven for 10 minutes and flash under a grill for a couple of minutes.

Serve either hot or cold accompanied with salad.

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