Green beans with coconut

I have three recipes for green beans with coconut. This is a very easy version.

INGREDIENTS:

  • 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

METHOD:

  • 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

 

 

Chicken curry with mint

 

We had some bits of chicken in the freezer, all boned, and I made this from ‘Curry Easy’ which has to be one of my favourite recipe books.

Ingredients for marinade:

  • 500g boned skinned chicken pieces, cut into 2cm slices
  • 1/2 tsp salt
  • freshly ground black pepper
  • 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • Juice of half a lemon
  • 1/2 tsp cayenne pepper
  • 1 tsp garam masala
  • 1 tsp grated fresh ginger
  • 1 tbsp vegetable oil

Put all the ingredients in a sealed plastic box overnight (or minimum 30 mins if you forgot) in the fridge. Give the box the occasional shake to keep things all mixed together.

Ingredients for cooking:

  • 3 tbsp vegetable oil
  • 100g chopped onion (about 1/2 an onion)
  • 3 tbsp chopped fresh mint

Method:

  • Use a wok, karhai or large frying pan. Heat the oil over medium/high heat, then add the chopped onions and stir-fry for a minute
  • Add the marinade and the chicken, and stir-fry for 3 minutes
  • Add the mint, stir through, then take off the heat and serve with rice.

Venison Curry

We made this curry with left-overs.

INGREDIENTS:

  • 1.25 kg left over roast venison, chopped into large cubes
  • 4 tsp whole coriander
  • 1 tsp whole cumin seed
  • 1 tsp whole fennel seed
  • 1/4 tsp whole fenugreek seed
  • 4 tsbs olive oil or other vegetable oil
  • 1 cinnamon stick
  • 1 onion, finely chopped
  • 5 cm piece of grated fresh ginger
  • 4 cloves of garlic, crushed
  • 2 tbsp red wine vinegar
  • 350ml stock (beef, chicken or marigold
  • 1/2 tsp cayenne pepper
  • 125ml creamed coconut
  • Salt and pepper

METHOD:

  • In a small heavy pan, roast the cumin, coriander, fennel and fenugreek over high heat for 30s, set aside to cool, and then grind in a pestle and mortar.
  • Meanwhile, heat the oil in a large pan, and fry the onion, garlic, ginger and cinnamon over a medium heat for five minutes
  • Add the stock, meat, vinegar, cayenne pepper, 1/2 tsp salt, lots of grated black pepper, all the ground spices, and bring to a simmer.
  • Stir every so often, and heat through for around 30 minutes
  • Stir in 125ml creamed coconut (or 250ml coconut milk)

I served this with rice. You could make this with brisket of beef, and cook in a slow oven for around 2 hours.

Lamb curry with whole spices

We have made this using left-overs from roast lamb, but the original recipe came from Madhur Jaffrey’s ‘Curry Easy’. The book is very easy to use, the recipes easy and delicious and fresh. The resulting curry would easily serve 6.

INGREDIENTS:

  • 6 tbsp organic vegetable oil
  • 8 cardamom pods
  • 1 x 10cm cinnamon stick
  • 8 whole cloves
  • 1 tsp whole cumin
  • 1 tsp whole fennel
  • 1 finely chopped onion
  • 900g diced local lamb (or goat)
  • 300ml natural organic yoghurt (2x150ml)
  • 2 tbsp ground coriander
  • 2 tsp grated fresh ginger
  • 1/2 tsp cayenne pepper
  • 1 1/2 tsp salt, or to taste

METHOD:

  • Preheat the oven to 180C
  • Heat the oil in a large oven-proof pan and set over a medium heat. Once it is hot, add the whole spices (cardamom, cinnamon,cloves, cumin and fennel) and give them a stir before adding the chopped onions, and fry until the onion is beginning to brown.
  • Add all of the other ingredients, stir and bring to a simmer. Cover the pan with foil and then the lid to seal, and then bake in the oven for 1 1/4 hours until the meat is tender.
  • Uncover, and cook for another 15 to 20 minutes, until the meat is drier and slightly browned. Stir occasionally to disperse any liquid evenly.

Serve with a vegetable dish and pita breads.

Wild goose curry, with coconut

I have been experimenting with goose curry recipes. Most of the recipes I could find are aimed at people who have bought a posh home counties goose that has been roasted, so we have been adapting what is out there. This is the report on the first version.

INGREDIENTS:

  • 4 wild goose breasts, in 3cm cubes
  • 3 tbsp olive oil
  • 2 onions, chopped
  • 2 stalks of celery, chopped
  • 3 carrots, grated
  • 2 cloves of garlic, crushed
  • 2 tbsp curry powder
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • 1 bayleaf
  • 1/2 tsp grated fresh ginger
  • 1/2 tsp sugar
  • salt to taste
  • 1 tbsp tomato paste
  • 1/2 can coconut milk
  • juice of 2 limes
  • 1/2 tsp cayenne pepper

METHOD:

  • Put the cubed goose in the fridge overnight with the lime juice
  • Heat the oil in a large pan, and saute the onion, celery and carrots until lightly browned.
  • Next, add the garlic, ginger, curry powder, cinnamon, paprika, bayleaf, sugar and salt. Continue cooking and stirring for 2 minutes
  • Add the goose and lime juice, tomato paste and coconut milk, bring to the boil and simmer for an hour, or until the goose is tender
  • Remove the bayleaf, add a sprinkle of cayenne, and serve with rice.

I’m sure this recipe could do with a bit more tinkering. I think it could possibly do with more coconut milk, and leave out the paprika. BUT it was delicious as it was.

Beetroot and Coconut Curry

 

Malcolm got this recipe from somewhere, no idea where. We had it tonight, cooked with beetroot from Maria’s vegetable box scheme.

INGREDIENTS:

  • 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

METHOD:

  • 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.

Shredded cabbage with mustard seeds and coconut

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.

INGREDIENTS:

  • 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

METHOD:

  • 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.

Kerala Lamb Stew with Turnip

Here’s a twist on local ingredients. It looked a little pale and would have been improved with the addition of green beans and carrots.

INGREDIENTS:

  • 900g lamb, diced
  • 4 tbsp veg oil
  • 2x7cm cinnamon sticks
  • 1/2 tsp black peppercorns
  • 10 cloves
  • 10 cardamom pods
  • 1 large red onion, finely chopped
  • 20 curry leaves (or 10 bay leaves)
  • 2 tsps grated fresh ginger
  • 1 lb potatoes, peeled and diced
  • 1 turnip, peeled and diced
  • you could add chopped carrots and green beans
  • 1.5 tsp salt
  • 1 tsp cayenne pepper
  • 1 can coconut milk

METHOD:

  • Put the oil in a large heavy pan, and set over a medium heat. When it is hot, add the cinnamon, peppercorns, cloves and cardamom, and let them sizzle for a few seconds.
  • Add the onion, and continue frying until it starts to turn light brown.
  • Add curry leaves and ginger, and after another minute, add the lamb and stir for a few minutes.
  • Add 1 litre of water bring to the boil, then cover and simmer for 30 minutes
  • Add the potatoes and vegetables, salt and cayenne pepper, and simmer for a further 30 minutes, until the meat is tender.
  • Add the coconut milk, and thicken sauce to taste by squishing the potatoes a bit.

We just had this as it came. Rice or bread would be good, but we didn’t bother.