Friday is fish curry night. This is a portion of my coley & prawn curry which I had frozen & defrosted. I’m eating it with basmati rice, into which I’ve stirred some sizzling cumin and nigella seeds, and some parsley. I’ve also done some courgettes, griddled until smoky, and then dressed with lemon juice, yoghurt, a little bit of oil, and some garam masala.
Awesome fish curry. Toast some fennel, cumin, coriander, and fenugreek seeds with a few black peppercorns, then grind them in a mortar & pestle. Blend a tin of chopped tomatoes with three garlic cloves and about a thumb-sized piece of ginger. Add some cayenne pepper, turmeric, and the ground spices and blend again. Fry the blended paste while you poach some fish. Reserve the liquid from the fish. The paste will reduce down until it is very dry, so keep it topped up with the water in which you poached the fish. Try the cooked sauce - you may want to add some sugar if it is too spicy. Take off the heat and add some yoghurt to make it creamy. Add the fish and some cooked prawns, and stir gently. Cover and return to a very low heat. Whatever you do, don’t boil it: you just want it to be warmed through. Boil some basmati rice according to the packet instructions. When ready, drain and return to the pan in which you cooked it. Heat some oil (I like to use a nice rapeseed oil) until it is fragrant and add some cumin, mustard, and nigella seeds. Before long, the seeds will start to pop, at which point take the pan off the heat and stir the whole lot into the rice. It will sizzle and coat the rice. Serve the rice with the warmed curry, topped with a sprinkling of chopped parsley or coriander.
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).