Tag: Madhur Jaffrey

Cauliflower and potato curry

I just ate the rest of the leftovers that I was going to have tomorrow. This is a delicious and fragrant dish, good served at room temperature as a side dish or snack, part of a picnic or a larger meal. It is good with parathas and sour lime pickle

INGREDIENTS:

  • 1 cauliflower
  • 2 large potatoes
  • 6 tbsp rapeseed oil
  • 1/4 tsp fenugreek seeds
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 2 whole hot red peppers
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp salt
  • a grind of black pepper
  • 1 tsp garam masala

METHOD:

  • Dismember the cauliflower, reduce it to small florets, and put into a bowl of cold water
  • Peel and chop the potatoes into 1 to 1.5cm cubes, and put into a bowl of cold water for half an hour. 
  • When you are ready to start cooking, drain the vegetables and pat dry with a teatowel
  • Heat the oil in the bottom of a large frying pan or wok over a high heat. When the oil is hot put in the fenugreek, cumin, fennel and red peppers and stir once, then add the cauliflower and potatoes. 
  • Stir again, turn the heat to medium and add the salt, turmeric, pepper and coriander. Keep stirring from time to time and cook for around 7 minutes
  • Add around 50ml water, cover and turn the heat to low, and cook for another 7 minutes. 
  • Sprinkle with the garam masala, stir and serve. 

 

 

Minced lamb with potatoes

This is really delicious, warm and delicately flavoured. It is in Madhur Jaffrey’s book ‘Curry easy‘. The book suggests serving this with rice, dal, yoghurt and pickles. I skipped the rice, but I wish I hadn’t. I actually altered the quantities a little, as I had more minced lamb than the recipe asks for, and I didn’t want to refreeze any. 

INGREDIENTS: 

  • 3 Tbsp rapeseed oil or sunflower oil
  • 3 cinnamon sticks
  • 1 large onion, peeled and chopped
  • 1 1/2  teaspoon finely chopped root ginger
  • 4 cloves of garlic, finely chopped
  • 1300 g minced lamb (I minced some lamb that was in the freezer – I have a fab electric mincer)
  • 5 tbsp natural yoghurt
  • 1 tin of chopped tomatoes, pureed
  • 1 heaped tsp cumin seed
  • 3 tsp ground coriander
  • 1/2 tsp cayenne pepper
  • 1/2 tsp turmeric
  • 2 tsp salt
  • 450g peeled potatoes, chopped into 2cm chunks

METHOD:

  • In a large pan, hjeat the oil over a medium to high heat. When it is hot, add the cinnamon sticks, roll them in the hot oil for a few seconds and then add the onion, and fry for a few munites, until starting to brown. Then add the garlic and ginger and stir to mix for a minute
  • Add the lamb, stir and fry, breaking up the meat. Keep cooking until the meat loses its redness. 
  • Add yoghurt, tomatoes, cumin, coriander, cayenne pepper and turmeric and stir together, and bring back to a slow simmer. 
  • Add the salt, potatoes and around 700ml water, stir together and bring to a boil. Cover, and simmer over a low heat for 30 minutes. 

 

 

 

Lamb shanks in a fragrant yoghurt sauce

I made this with a couple of shanks from a wee hebridean hogget. I used a Madhur Jaffrey recipe as a starter, but it has been adapted to suit me. 

INGREDIENTS:

  • 2 lamb shanks
  • salt and pepper
  • approx 200ml yoghurt
  • 3 cloves of garlic, chopped
  • a walnut-sized bit of fresh ginger, sliced
  • 4 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1 tbsp plain flour
  • 2 tbsp rapeseed oil
  • 5 cardamon pods
  • 5 black peppercorns
  • 5 whole cloves
  • 1 stick of cinnamon
  • half a small onion, cut into fine slices. 

METHOD:

  • Preheat the oven to 160C. Season the lamb shanks with salt and pepper
  • Make the yoghurt sauce. Put the yoghurt, garlic, ginger, 100ml water in a food processer and blitz this until the garlic and ginger are finely minced. Next, sprinkle in the flour, coriander, cumin and cayenne pepper along with a small tsp of salt, and blitz again. 
  • Put the oil in a small casserole dish or pan suitable for the oven. It should accept the two lamb shanks. Over a medium high heat, add the cardamon, cloves, peppercorns and the lamb shanks. Brown the meat on both sides, adding the sliced onions as you go. 
  • Once the lamb is browned on both sides, add the yoghurt mixture, stir and bring to a simmer, before covering the pan and putting it in the oven. 
  • Cook for around 3 hours, checking from time to time. 

We had this with Greek flatbreads from the Co-op, a current favourite. 

Chicken curry baked in foil

This is a recipe from Madhur Jaffrey that works well with a busy schedule. The meal can be prepared ahead of time, and just popped into the oven to cook it. It goes well with plain basmati rice and a salad. 

INGREDIENTS:

  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tsp paprika (Hungarian, sweet)
  • 1/2 tsp cayenne pepper
  • 1/2 tsp turmeric
  • 2 cloves of garlic
  • 1 1/4 tsp grated ginger root
  •  3 tbsp full fat plain yoghurt
  • 2 tsp lemon juice
  • 1 level tsp salt
  • freshly ground black pepper
  • approx 650g skinned chicken pieces. Ensure that there are some deep incisions in the flesh

METHOD:

  • Mix all of the ingredients except the chicken in a bowl. 
  • Rub the marinade into the chicken, including into the incisions. 
  • Put the chicken pieces in a single layer on a bit of tin foil, and then fold the sides, top and bottom of the foil over the chicken to make a sealed packet. Leave in the fridge for at least 4 hours. 
  • Preheat the oven to 200C. 
  • Put the whole packet in the oven, and bake for 45 minutes. You can try opening the packet to turn the chicken half way through, but I find it makes little difference. 

Salmon in a tomato cream curry sauce

I’ve been reading ‘Curry Easy’ again. I had some salmon fillet from the reduced section in the co-op and Madhur Jaffrey’s recipe book had several very good ideas. I picked this one, but now I want to go and buy more salmon so I can try the other recipes too. I did tweak it a bit so I didn’t have to go to the shops again. 

This is very easy to prepare the sauce and fish in the morning, ready to cook when you get in after work. I served this with rice, and stir-fried chard.

INGREDIENTS:

  • 600 to 700g salmon fillet
  • 1/4 tsp salt
  • black pepper
  • 1/8 tsp turmeric
  • 1/8 tsp cayenne pepper
  • 1 can of chopped tomatoes
  • 250ml single cream (approx.)
  • 1 tsp salt
  • 1tsp caster sugar
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tbsp lemon juice
  • 1/4 tsp cayenne pepper
  • 2 tbsp coriander leaves
  • 1 tbsp vegetable oil 
  • 1/2 tsp whole cumin seeds

METHOD:

  • Start by dividing the salmon into 8 pieces. Season with a little salt and black pepper, turmeric and cayenne, and leave to marinade in the fridge. I used a plastic container with a lid, but a plastic bag would do. 
  • Combine the tomatoes, cream salt sugar, garam masala, ground cumin, cayenne pepper and coriander leaves. Use a soup wand to make the sauce smooth. Just before using, stir in the lemon juice. 
  • To cook the fish, heat some oil in a pan, and when it is hot, add the cumin seeds, and cook for 10 seconds. 
  • Pour in the sauce and bring to a simmer before adding the salmon pieces. Spoon the sauce over the top of the fish, and continue this way for another 4 minutes, until the fish is cooked through. 

 

Curry Easy

Madhur Jaffrey has been teaching me how to cook Indian food since I got my first flat at university. First there was a series of her recipes in the Sunday Times, or was it the Observer. The recipes looked at the authentic tastes and styles of cooking around India. Then I acquired a copy of ‘Eastern Vegetarian Cooking’, which was a sensation when it was published. 

I had enough fabulous recipes to think I didn’t need another recipe book for Indian food, but then Curry Easy came along. Bright and modern, the recipes are pared down and quick to cook. Each recipe comes with a little context and some serving suggestions. The instructions are easy to follow, and the dishes I have made so far are delicious. The index is good as well, listing recipes by ingredient as well as by name. 

Just about perfect. 

Baked Beef Curry

We are still enjoying the supply of beef from Louise’s Askernish herd, just delicious. We made this very easy beef curry last night, and reheated it the next day. It is from Madhur Jaffrey’s Curry Easy. 

INGREDIENTS:

  • 6 tbsp olive oil, or vegetable oil
  • 6 cardamom pods
  • 1 cinnamon stick
  • 1 kg stewing steak
  • 1 teaspoon whole cumin seeds
  • 225g chopped onions
  • 300ml plain yoghurt
  • 2 tbsp ground coriander
  • 2 tsp grated fresh ginger
  • 1/2 tsp cayenne
  • 1 tsp salt

METHOD:

  • Heat the oven to 180C
  • Heat the oil in a casserole dish, and when the oil is hot, add the cardamom and cinnamon, stir once and then add the meat. Keep moving the meat until is browned all over, then transfer to a bowl. 
  • In the same pan, add the cumin seeds and onions, on a medium to high heat. Keep stirring and cooking for 10 minutes, until the onion is browning. Turn off the heat when the onion is cooked. 
  • Return the meat to the pan, and then add all of the other ingredients, and bring to a simmer. Cover the pan with the lid, and put it into the oven to bake for at least an hour and a half, until the meat is tender. 

I served this with almonds browned in a little oil, and with baked potatoes.