Kachin chicken curry taken from Naomi Duguid’s ‘Burma: rivers of flavor’. The book gives three different methods for cooking the curry: steaming, slow cooking, or oven roasting. I went down the oven roasting route in the interests of speed. It tasted amazing and I’m really excited to try the traditional steaming method this weekend.
It’s a great book by the way.
Fillet of pollack, baked in the oven with garam masala. The sauce is made from red lentils, spices (fennel, coriander, cumin, mustard seeds, turmeric, ground ginger), prawns, coriander leaf, and a few spoons of creamed coconut. That’s steamed pak choi & boiled basmati on the side.
Kashmiri lamb stew (thanks Madhur Jaffrey!) with peas & broad beans served with red chilli & a quick tarka (fried cumin & mustard seeds).
dhal: it’s what’s for dinner. the lentils are cooked in tamarind pulp & water, spiced with fennel, cumin, coriander, asafoetida, black pepper, turmeric, & cayenne pepper. I finished it off with peas and broad beans, coriander and chilli, and yogurt. I topped it with fried whole spices (cumin and mustard seeds).
another chicken curry but this one was cheatily made with a pre-made sauce I had kicking around at the back of the fridge. the thighs are cooked in the sauce and coconut milk until tender, and then removed and grilled. the sauce is reduced, coriander and yogurt added, and then it’s all served together with simple basmati rice and steamed spring greens.
I think that this is the best chicken curry I have ever cooked. It’s Madhur Jaffrey’s Masaledar Murghi (my own variation: to add a bit of chicken stock to the sauce before reduction, and yogurt before serving).
best vegetable dhal ever.
Second helpings of the curry I featured the other day. This time I’ve accompanied it with rice (mixed with toasted caraway seeds and coriander leaf) and a plain naan (which, I’m afraid to say, I bought).
although this all looks really yellow, it’s a yummy Thai style curry. the sauce is made with onion, garlic, lemongrass, chilli paste, tamarind, ground ginger, turmeric, toasted fennel and cumin seeds, and coconut milk. it’s got red pepper, fennel, oyster mushrooms, and prawns floating in it. I’ve finished it off with fish sauce, lime juice, palm sugar, & a ton of coriander. I’ve dolloped it all on top of rice noodles and eaten it with extreme enjoyment.
these little pies are filled to the brim with slow cooked beef kidney, which I braised for an hour and a half with onions, celery, & carrot, and with curry powder and turmeric. then I put the puff pastry in a muffin tin, and put the filling in it before cooking it for 30 minutes. they tasted amazing and so cheap!