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National Curry Week 10-16 October

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RECIPES FOR SUCCESS 2015

THURSDAY'S MENU CHOICES

Thursday with Mridula - Liver is very nutritious and it makes a wonderful main meal when combined with rice or bread. It is ideal for a mid-week meal because liver cooks quickly. In this recipe, the liver is first sautéed in oil with turmeric and chilli and simmered in a richly spiced tomato sauce with the fresh taste of green chillies.

Dine with Mridula

Masala Liver

Murgh Kali Mirch(Black Pepper Chicken)

Jalfrezi spiced chickpea dip

Prawn Curry

Mridula's Masala Liver
Serves 4

1 large onion, finely chopped4 cloves garlic, crushed to a pulp or 2 teaspoons garlic puree2.5cm piece of root ginger, peeled and finely grated or 2 teaspoons ginger puree
2 green chillies, chopped (de-seeded if wished)4 tbsps sunflower or light olive oil450g lamb's liver, cut into 5cm cubes1 tsp chilli powder or to taste
½ tsp ground turmeric1 ground coriander
2 tsps ground cumin115g/2oz chopped canned tomatoes with the juice1 tbsp tomato puree1 tsp salt or to taste
½ tsp sugar50ml single cream½ tsp garam masala
1 small fresh tomato, chopped1 tbsp coriander leaves, choppedIn a non-stick frying pan, heat 1 tablespoon of the oil over a medium-high heat and add the liver and ¼ tsp each of the chilli powder and turmeric. Fry, stirring frequently for 5-6 minutes. Remove the pan from the heat and transfer the liver to another dish. Wipe clean the pan and heat the remaining oil over a medium heat.When the oil is hot, add the onion, garlic and green chillies; cook for 3 minutes, then add the remaining chilli powder and turmeric, coriander and cumin. Continue to cook for 5 minutes, stirring frequently.Add the tomatoes and tomato puree and cook for 2-3 minutes. Add 50ml water and continue to cook for a further 2-3 minutes until the tomatoes reach a paste-like constituency. .Add the sautéed liver, salt, sugar and 200ml hot water. Mix well, cover the pan and reduce the heat to low and let it simmer gently for 20 minutes or until the liver is tender.

6. Add the cream and simmer, uncovered for 4-5 minutes.
7. Stir in the garam masala, fresh tomato and coriander leaves, remove from the heat and serve with boiled basmati rice.

Murgh Kali Mirch(Black Pepper Chicken)

Black Pepper Chicken is one of our most popular recipes on this site - and it is easy to see why. It is absolutely bursting with flavour and spice, and is a great way to really liven up a weekday chicken dish. The crushed black peppercorns taste amazing in this dish and really add a distinctive flavour. One of the most well known sources of black peppercorns is India's beautiful Malabar coast,hence why black pepper is used liberally in many traditional Indian dishes.

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 20 mins
Difficulty: Moderate

Ingredients
2 tbsp vegetable oil
2 medium onions, sliced
1 green chilli, deseeded and sliced
8 fresh or dried curry leaves
1 green pepper, deseeded and sliced
2 garlic cloves, sliced
2 tbsp Patak's Madras Curry Paste or similar
450g chicken, cut into strips
1 tsp crushed black peppercorns
fresh chopped coriander, to garnish

Method

Heat the oil in a frying pan over a medium heat.

Fry the onions, black pepper, chillies, curry leaves, green pepper and garlic until softened.

Stir in the Patak's Madras Curry Paste and fry for 1 minute.

Add the chicken and fry for 10 - 15 minutes. (If the mixture looks too dry, add a few tablespoons of water, but the mixture should remain quite dry).

Check the seasoning and adjust the salt if required.

Serve the black pepper chicken with steamed basmati rice.

Jalfrezi spiced chickpea dip

This is an Indian twist on the well known Mediterranean dip. The Jalfrezi paste works well with the nutty chickpeas, but makes it extra special by giving it a real lift and some extra depth of flavour. Dhruv Baker

Prep Time 5 minutes
Cook Time 5-10 minutes
Serves 6-8 as part of a picnic

Ingredients:
1. 1 tbsp of vegetable oil
2. 2tbspof Patak’s Jalfrezi Paste or similar
3. 400g tinned chickpeas
4. 2 garlic cloves, crushed
5. ½ a red onion, very finely chopped
6. 1 green chilli, finely chopped and seeds removed
7. 1 bunch of fresh coriander, finely chopped
8. 2 tsp ground cumin
9. 2 tsp smoked paprika
10. 1 tsp caster sugar
11. 100ml thick plain yoghurt
12. Juice of 1 lemon
13. Salt and pepper to tast

Method:
1. Heat the vegetable oil on a medium to high heat in a large frying pan
2. Add the Patak’s Jalfrezi paste and fry for about 2 minutes until the oil starts to separate
3. Add the chickpeas and cook for a further 4-5 mins.
4. Add all the ingredients, including the chickpeas cooked in the paste to a food processor and blitz until smooth.
5. Serve in a medium sized bowl with some slices of toasted naan as a delicious snack or as part of a picnic with a twist.

Prawn Curry(Chef Alfred Prasad, Tamarind, Mayfair)

Approx cooking time : 35 mins
Serves 4

Ingredients :
4 tbsp Vegetable oil
2 One inch sticks cinnamon
4 pods Cardamom
4 Cloves
2 medium sized Onions
2 Green chillies
1 tbsp Ginger paste
1 tbsp Garlic paste
Half tsp Turmeric powder
1 tsp Red chilli powder
1 tbsp Coriander powder
3 medium sized Tomatoes
2 tbsp Cumin powder
1 tbsp Tomato paste
600 grams Prawns
2 cups Water (hot)
Half tsp Garam Masala powder
Half bunch Coriander leaves

 

Method :

Peel, de-vein and and wash the prawns and leave aside to drain
Peel onions and chop fine. Wash tomatoes, chop fine and keep aside.
Heat oil in a saucepan, add cinnamon, cardamom and cloves, saute for half a minute ; add chopped onions and chopped green chillies ; saute over medium heat stirring occasionally, until light golden brown.
Add ginger and garlic pastes, stir well for a couple of minutes and add the turmeric, chilli and coriander powders and saute for a further five minutes on a low flame.
Add the chopped tomatoes, followed by the cumin powder and tomatoe paste, stir and allow to simmer for 10-15 minutes or until the oil separates from the masala and begins to float on top of the mixture.
Add the prawns and cook over high heat for five minutes, stirring constantly.
Add 2 cups of hot or warm water, bring to a boil, cover with a lid and cook for a further 5 minutes or until the prawns are done. Sprinkle garam masala powder (optional) and chopped, washed coriander leaves, check seasoning and serve hot.

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