We made this with some really great quality local prawns. Looks like a tradition is starting.
- 1 kilo medium or large prawns, shelled
- 2 tbsp vegetable oil
- 1/2 onion, finely chopped
- Salt and pepper
- 1/2 tsp cayenne pepper
- 2 tsp hot paprika
- 250ml coconut milk (or 50g creamed coconut dissolved in 250ml boiling water)
- 1/2 tsp turmeric
- juice of 1/2 lemon (or 1 tsp tamarind paste)
- 2 cloves of garlic, finely diced
- 1cm cubed fresh ginger, finely diced
- Heat the oil in a wok, or large frying pan
- Add the onion, and fry at quite a high temperature.
- Add the ginger and garlic when the onion is translucent.
- When the onion starts to brown, turn off the heat and stir in the pepper, cayenne, paprika and turmeric. Stir to mix.
- Return the pan to the heat and add the coconut milk. When it starts to bubble and cook, add the prawns and lemon juice, stir and cook until the prawns are hot.
Serve with rice.
For when your husband comes home with a random cauliflower. It is a longish list of ingredients, but it is very very good.
- 1 small to medium cauliflower
- 100g creamed coconut
- 2 tsp salt
- 100g tomatoes
- 2.5cm cube of fresh ginger
- 6 cloves of garlic, peeled
- 1/2 tsp fenugreek seeds
- 2.5cm cinnamon stick
- 1 medium onion
- 2 hot green chillies
- 4 tbsp vegetable oil
- 1/2 tsp turmeric
- 6 curry leaves
- 2 medium potatoes
- 4 eggs (optional – leave these out for a vegan version)
- 2 tbsp lemon juice (about 1/2 lemon)
- 1/2 tsp garam masala
Prepare all the ingredients.
- Boil the potatoes, then cool, peel and chop them into 2cm dice.
- Separate the cauliflower into small florets, about 2cm across at the top. Cook the florets for a minute in boiling water, then drain and rinse in cold water.
- Pour 500ml boiling water onto the creamed coconut, and stir so it is all melted in.
- Peel and chop the tomatoes.
- chop the ginger and garlic, and put them into a small blender with a spoonful of water, and blend until smooth.
- Finely chop the onion
- Finely chop the chilli peppers
- Boil, cool and peel the eggs and cut in half.
Next, start assembling the dish.
- In a wok or large deep frying pan, heat the oil. When the oil is hot, add the fenugreek seeds and then the cinnamon stick.
- After a couple of seconds, add the chopped onion, and turn the heat to medium, stirring and cooking for a couple of minutes.
- Add the ginger and garlic mixture, and the chopped chilli peppers. Cook for another minute.
- Add the tomatoes, turmeric and curry leaves. Cook for another couple of minutes.
- Add about a third of the coconut milk, turn the heat to low, and simmer. As the sauce reduces, keep an eye and stir from time to time so it doesn’t stick.
- Add the potatoes, cauliflower, 1.5 tsp salt, another third of the coconut milk, stir and bring to a simmer.
- Add the rest of the coconut milk and the lemon juice, stir and then put the eggs in carefully, spooning the sauce over the eggs. Cover and simmer for a few more minutes.
- Sprinkle with garam masala before serving.
This is good with flat breads such as chapati or roti.
A visitor to my house made this, and then referred me to the Kitchenist website. The stew was delicious. I’m not going to type it out, because the Kitchenist has already done that and you can just click on the link. Instead, here are my top tips for making this.
First of all, I made Barbari Naan to go with it, but haven’t perfected the techniques for that yet, so you’ll need to wait for the recipe. Nan or pitta bread should be good. I also served this with home-made labneh, which was delicious. Recipe for that coming soon. A Greek salad with lots of feta cheese in is also good.
I also found that the recipe needs a bit of salt and pepper, just my own taste, I suspect.
There’s a bit in the recipe that calls for garlic, ginger and lemongrass to be mashed together. I have a small coffee/spice grinder attachment for my bamix blender that I use just for this sort of thing, small and quick. There are a few similar products on the market, really worth while for this sort of cooking.
OMG this was delicious. I used a recipe from Curry Easy by Madhur Jaffrey, but adapted it because I didn’t have any brisket, just stew packs. I also had some wonderful local beef to use.
- 1kg beef (preferably brisket, tied for a roast, but diced for stew works OK too)
- salt and pepper
- 4 tsp whole coriander seeds
- 1 tsp whole cumin seeds
- 1 tsp fennel seeds
- 1/4 tsp whole fenugreek seeds
- 4 tbsp olive oil or other vegetable oil
- 1 inch of cinnamon stick
- 1 large onion, peeled and finely chopped
- 2 inches of ginger root, peeled and grated
- 4 cloves of garlic, finely chopped
- 2 tbsp of red wine vinegar, or 1 tsp lime pickle
- 350ml stock
- 1 tsp cayenne pepper
- 250ml coconut milk.
- sprinkle the meat with salt and pepper
- Put a small heavy pan over a medium heat. When the pan is hot, add the coriander, cumin, fennel and fenugreek. Toast for 30 seconds, and then empty onto a bit of kitchen paper or teatowel. Once the spices have started to cook, crush them in a pestle and mortar.
- Preheat the oven to gas 3, 160C.
- Put the oil into a large casserole dish. Once the oil is hot, brown the meat on all sides, and set it aside
- Next, fry the onion ginger, garlic and cinnamon in the same pan. Cook for around five minutes.
- Add the vinegar, stock, cayenne pepper, 1 tsp salt and the roasted ground sices. Stir together and add the beef. Bring to the boil.
- Cover and place in the oven for around 2 hours.
- When the meat is tender, transfer the casserole to the hob and stir in the coconut milk.
We served this with rice, but it also goes well with potato or bread.
I went to the co-op on the way home from work, with the express intent to see what I could buy in the reduced section before it was discarded. I bought a pack of mixed prepared vegetables, which included a cooked potato, some carrots and some broccoli. This recipe could use peas, carrots, kohl rabi, cauliflower, all sorts of lovely things. I added some more potato.
- 1 carrot, chopped (or peas)
- 1 small cauliflower, chopped (or broccoli or kohl rabi)
- 3 small potatoes, chopped into quarters
- Vegetable oil
- 1/8 tsp asafoetida
- 8-10 curry leaves
- 2 green chillies, or green tabasco sauce
- 1/4 tsp turmeric
- 1/2 tsp salt
- 1/2 tsp dark brown sugar
- 2 tbsp grated creamed coconut
- 2 tbsp chopped coriander leaves, if available.
- Chop the potatoes into quarters. Chop the vegetables into florets, 2cm dice, all a similar size.
- In a large pan, wok or karhai, heat the oil, and when it is hot, add the asafoetida and mustard seeds.
- As the mustard seeds begin to pop, add the curry leaves, and then the potatoes, along with the chillies, turmeric, salt and sugar, and stir for a couple of minutes
- Add 50ml water, cover, and simmer for another 10 minutes. Check regularly and add more water if the mixture looks too dry.
- Add the rest of the vegetables, stir into the mixture along with a little more water, and cook for a further five minutes.
- Sprinkle over the grated coconut and coriander, before serving.
I have three recipes for green beans with coconut. This is a very easy version.
- 1 lb green beans in 1 inch lengths
- 2oz grated coconut
- 4 tbsp chopped coriander leaf
- 1 pinch asafoetida
- 1 chopped green chilli
- 1/2 tsp salt
- 6 tbsp oil
- 2 tbsp sesame seeds
- 1 tbsp mustard seeds
- 1/4 tsp cayenne pepper
- Combine the coconut, coriander, asafoetida, green chilli and salt in a dish.
- Blanch the beans in boiling water for 3 minutes
- In the oil, fry the sesame and mustard seeds together with the cayenne pepper – after about a minute, the seeds will pop, so take them off the heat at that point.
- Add the beans to the mixture, and cook on a low heat until they are tender
- Add the coconut mixture, and serve
Malcolm got this recipe from somewhere, no idea where. We had it tonight, cooked with beetroot from Maria’s vegetable box scheme.
- 400g raw beetroot
- 2 tbsp organic sunflower oil
- 1/4 tsp black mustard seeds
- 1 onion, chopped
- 2 cloves of garlic
- 2 hot green chillies
- 2 bay leaves
- 1/2 tsp ground turmeric
- 1 tsp cumin seeds
- 1 cinnamon stick
- 1/2 can organic chopped tomatoes
- A pinch of salt
- 100ml coconut milk
- juice of 1 lime
- Peel the beetroot, and cut into matchsticks (a mandolin is useful for this. Or just cut it up as small as you can)
- Heat the oil in a large saucepan, and add the mustard seeds. As soon as they start jumping, add the onion, garlic and chillies. Fry on medium heat until the onion is tender.
- Add the spices and the beetroot, fry for a further two minutes and then add the tomatoes, 250ml water and a pinch of salt.
- Simmer for 20 minutes, stirring occasionally, until the beetroot is tender.
- Add the coconut milk and let it simmer for another couple of minutes, until the sauce has thickened.
- Stir in the lime juice, adjust the seasoning, and serve with rice.
For this Indian recipe, you should really use fresh coconut, but if I’ve ever bought a coconut here, it has not been that good. I’ve substituted coconut milk.
- 6 tbs mustard oil or other vegetable oil
- 2 bay leaves
- 1 tsp whole black mustard seeds
- A large green cabbage, around 1.5kg, cored and finely shredded
- 1 tsp salt
- 1/2 tsp sugar
- 1 fresh hot green chilli, in fine long strips
- 50g grated coconut or 100ml coconut milk
- Heat the oil in a large pan over a medium to high heat
- Add the mustard seeds and bayleaf, and as soon as the bayleaf starts to darken and the mustard seeds start to pop, add the cabbage
- Turn the heat to medium, then stir and cook for around five minutes.
- Add the sugar, salt and chilli, and continue to stir and cook for a further three to five minutes
- Turn off the heat, add the coconut, mix and serve.