Indian Recipes

Ingredients

Always use the freshest ingredients you can get hold of, this can really help give the food a fresh taste. Try to find authentic ingredients, this might involve hunting around specialist shops, sometimes a substitute is easily available, other times you really need the the real thing. Read about specific ingredients...

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Rich coconut cream Beef Curry

For the masala:

• Cinnamon or cassia - 1/2 stick
• Cloves - 5
• Coriander seeds - 4 tsp
• Fenugreek seeds - 1/4 tsp
• Mustard seeds - 1/4 tsp
• Cumin seeds - 1/2 tsp
• Tumeric - 1 tsp
• White peppercorns - 1 tsp
• Fennel seeds - 1/2 tsp

For the curry:

• Red onion - 1 chopped finely
• Ginger - 1 inch chopped finely
• Red Chillies - 1 or more whole depending on bravery, de-seed to reduce heat
• Coconut cream - 200ml
• Red wine vinegar - 1-2 tbsp to taste
• Curry leaves
• Beef - cut to bite size chunks
• Ghee or butter or oil
• Salt

Method:

• Dry fry the whole spices for the masala
• Grind the masala spices to a fine powder
• Fry the onion and chilli in the ghee or oil until it starts to brown
• Add the masala powder and continue frying
• Add the beef and fry until it browns and is covered in the masala
• Add the coconut cream, curry leaves, vinegar and ginger and bring to the boil
• Simmer for 10 mins, add the salt
• Add extra vinegar, salt or sugar to adjust the taste

Spiced Potato & Cauliflower

Ingredients: (servers 2)

• Potatoes - 2 large
• Cauliflower - 1/2
• Cumin seeds - 1 tsp
• Coriander seeds - 1/2 tsp
• Tumeric - 1/2 tsp ground
• Green Chilli - 1 chopped finely
• Coriander leaves
• Ghee or oil
• Salt

Method:

• Cut the potato into small cubes and par-boil
• Dry fry and then grind the coriander seeds and half the cumin seeds
• Fry in the oil the remaining cumin seeds for 2 minutes
• Add the chilli and continue frying
• Add the cauliflower florets and stir-fry
• Add the potato, ground spices and salt
• Fry few a more minutes until everything is combined well
• Remove from the heat and stir in roughly chopped coriander leaves

Ingredients: (servers 2)

• Sesame Seeds - 1 tbsp
• Flaked or powdered Almonds - 50g
• Green Chilli - 1 chopped
• Onion - 1 chopped
• Garlic - 3 cloves chopped
• Ginger - 1 inch chopped
• Chicken
• Cardomom pods - 4 whole
• Cloves - 4 whole
• Cinnamon or cassia bark - 1/2 stick
• Cumin seeds - 1/2 tsp
• Coriander seeds - 1/2 tsp
• Single cream
• Ghee or oil
• Salt

Method:

• Dry-fry (no oil) the sesame seeds, almonds, chilli, onion, garlic and ginger until the sesame seeds and almond begin to brown
• Use a food processor or blender to make a paste of your dry-fried mixture
• Dry-fry the cumin and coriander seeds and then grind to a powder
• Heat the ghee or oil in a pan and add the 3 whole spices, fry for a minute
• Add the ground cumin and coriander powder and the paste and continue frying for a few minutes
• Add the chicken and continue frying
• When the chicken is about cooked through turn down the heat and add the cream, the quantity depends on how creamy and how runny you want the curry to be
• Season with salt