If you like dipping poppadoms, this makes a nice alternative to mint raita. Remove the seeds from ½ pomegranate by bashing with a wooden spoon. Drain the seeds of juice and set aside. Take a 1½ cups of greek/natural yoghurt and mix in the pomegranate seeds, a handful of chopped fresh coriander, pinch of garam masala and a little sea salt and black pepper. Sprinkle with a few more pomegranate seeds and serve.
“The Big 8 - The only curry recipes you’ll ever need!” - Part 7/8
Saag makes a really nice change from tomato-based curries, whether in a restaurant or cooking at home. The word “saag” typically refers to “greens” and not just spinach. In India, it would often comprise a mixture of spinach, mustard greens and fresh fenugreek leaves. Given the lack of availability of mustard greens and fresh fenugreek in Dublin, this interpretation uses spinach along with dried fenugreek (kasoori methi) for flavour.
As with most curry gravies, it is best to make the sauce in advance and allow it to cool. Then we can add our chicken and finish the sauce with the spinach. Simples.
Ingredients
- 6 free-range chicken breast fillets (or use bone-in chicken thighs)
- 2-3 tbsp sunflower/groundnut oil
- 500g onions, chopped (about 3 large onions)
- 10 cloves garlic, peeled
- 50g root ginger, peeled and chopped roughly (about the size of a golf ball)
- 2 tsp of each of the following: ground cumin, red chilli flakes, ground coriander, garam masala
- 1 tbsp dried fenugreek leaves
- 1 tsp turmeric
- 3 cloves
- 3 green cardamoms, lightly crushed
- 4 large tomatoes, chopped
- 500ml chicken stock
- 2 tsp sea salt
- 300g baby spinach leaves (or use regular spinach, stalks removed)
- handful of fresh coriander leaves, chopped
- natural yoghurt, to serve
Method
- Combine the ground spices listed above and set aside. This is our “masala”.
- Place a deep cast-iron casserole (or large saucepan) on the hob and heat the oil. Add the onions and cook them gently for around 30 minutes until soft and light brown in colour.
- In the meantime, blitz the garlic, root ginger and tomatoes in a blender until smooth. Add a little water to loosen if necessary. Remove the browned onions from the casserole using a slotted spoon and add to the blender. Blend again until very smooth.
- Put the casserole back on the heat and add the onion/tomato mixture to the casserole. Then add the ground spice masala, chicken stock and salt. Stir to combine and bring up to a gentle simmer. Reduce the heat and simmer very gently for about 45 mins.
- The sauce is now done. At this point it is best to leave the sauce to cool for a few hours (or preferably overnight). This really develops the flavour of the gravy and allows the spices and onions to mellow. You can skip this step however - it will still taste great.
- Bring the gravy back up to a gentlest simmer and add the cubed chicken. Cook for about 20 minutes (45 minutes if you’re using chicken thighs. Just remember to verify the chicken is cooked before eating.)
- Rinse the spinach in cold water and add two thirds of it to another saucepan. Cover with a lid and cook over a high heat for a minute or two until the spinach is wilted. Transfer the spinach to a clean blender and puree.
- Transfer the puree to the curry and add the rest of the spinach leaves. Cook for a minute and stir through a handful of chopped fresh coriander. Drizzle over some natural yoghurt before serving. This goes really well with chapattis and plain basmati rice.
Serves 6.
“The Big 8 - The only curry recipes you’ll ever need!” - Part 6/8
A vegetarian curry? You might think I’ve lost my marbles here, but trust me, this is really good.
I used 2 large carrots, 3 small yellow courgette, 200g green beans, 3 large tomatoes. You could also use broccoli, cauliflower, peas, broad beans, spinach, aubergine or okra. Cooked chickpeas would also work very well with this. Dice the vegetables according to cooking time - for example, carrots should be cut smaller than broccoli etc. Use your own judgment here.
Ingredients
- 1-2 tbsp sunflower/groundnut oil
- 2 red onions, chopped
- 8 cloves garlic, minced
- thumb-sized piece of ginger, minced
- 2 x 400g canned tomatoes
- 2 tsp cumin seeds
- 2 tsp of each the following: ground coriander, garam masala, paprika, turmeric
- 800g fresh vegetables, diced
- 1 tbsp dried fenugreek leaves (kasoori methi)
- 2 tsp salt
- black pepper
- 100ml cream
- 50g butter
- 3 tbsp honey
Method
- Place a large pot or casserole on the hob and heat the oil. Add the onions and cook the onions gently for around 20 minutes until soft and light brown in colour.
- Add the garlic and ginger and stir fry-fry gently for another 5 minutes. Take off the heat.
- Blitz the garlic, root ginger, tomatoes and water in a blender until smooth. Remove the browned onions, garlic and ginger from the pot using a slotted spoon and put in a blender. Add the canned tomatoes and a splash of water. Blend until smooth.
- Put the casserole back on the heat. There should be some residual oil, but you can add a little extra. When the oil is hot, add the cumin seeds and stir fry for a minute to release the flavours.
- Add the onion/tomato mixture to the casserole, then add the ground spices. Add the salt and plenty of freshly ground black pepper. Simmer for 15 minutes to cook out the tomatoes and reduce the sauce slightly. Add the diced vegetables along with the dried fenugreek and cook at a gentle simmer for about 10-15 minutes or until the veggies are cooked to your satisfaction.
- Now reduce the heat and finish the dish by adding the cream, butter and honey. Still well to combine and simmer very gently for a minute before serving. Best served with some chapatti or plain white rice.
Serves 6.
“The Big 8 - The only curry recipes you’ll ever need!” - Part 5/8
Vindaloo has a pretty bad rep, being the lager louts favourite, but it’s actually a very traditional dish and a great example of early fusion cookery. It originated in Portugal - the Portuguese spice traders brought their traditional pork dish “vin des alhos” to the sub-continent, where the meat is braised in wine and garlic. The Indians substituted wine for wine vinegar and added lots of chilli and a little spice. This traditional recipe has a fantastic flavour.
It might look a little strange to see beef in a curry as it’s not often seen in Indian restaurants here. But many Indians, such as Parsees, Muslims and Christians regularly eat beef and many traditional recipes exist for beef. Even some Hindus will eat “bull” beef or buffalo, only omitting the cow from their diet for religious reasons. Vindaloo is more commonly prepared with diced pork so you can easily substitute the beef.
Vindaloo should taste sour and pungent from the chillies and red wine vinegar. It’s for serious curry aficionados only, but you could try reducing the amount of chilli if you want a milder dish.
I love that this dish is so vastly different from the Kashmiri Lamb Rogan Josh and South Indian Lamb Curry that I cook. I think the important thing for us Westerners cooking Indian food is to embrace the differences between all of these dishes. It’s all too easy to expect every curry to taste the same, as it does in a bog-standard curry house.
Ingredients
- 1.2kg stewing beef
- 2-3 tbsp sunflower/groundnut oil
- 500g onions, chopped (about 3 large onions)
- 15 cloves garlic, peeled
- 50g root ginger, peeled and chopped roughly (about the size of a golf ball)
- 1 tbsp of each of the following: cumin seeds, poppy seeds, garam masala
- 20 curry leaves (fresh, if possible)
- 5 cloves
- 400g canned tomatoes
- 3 tbsp concentrated tomato pureé
- 500ml chicken stock
- 2 tsp sea salt
- 2 tbsp red chilli flakes
- ½ tbsp each of the following: paprika, turmeric
- 1½ tbsp red wine/cider vinegar
- 1 tsp light muscovado sugar
- handful of fresh coriander leaves, chopped (optional)
Method
- Pre-heat the oven to 160°C.
- Prepare two masalas - one with the ground spices (chilli flakes, garam masala, paprika, turmeric) and one with the whole spices (cumin seeds, cloves, curry leaves, poppy seeds). Set aside.
- Place a deep cast-iron casserole on the hob and heat the oil. Add the onions and cook them gently for around 30 minutes until soft and light brown in colour.
- In the meantime, blitz the garlic, root ginger, tomatoes and water in a blender until smooth. Remove the browned onions from the casserole using a slotted spoon and add to the blender. Blend again until very smooth.
- Put the casserole back on the heat. There should be a little residual oil, but you can add a little extra. Add the masala made from whole spices and stir fry for a minute to release the flavours.
- Add the onion/tomato mixture to the casserole, then add the diced beef and the ground spice masala. Add the chicken stock, salt, vinegar, sugar and tomato pureé, then stir to combine. Cover the casserole and transfer to the oven and cook for about 2-2½ hours until the meat is very tender.
- At this point, you can spoon off some of the fat which has risen to the top of the sauce, if you wish. This is great with a pilau or plain basmati rice.
Serves 6.
Notes
- Lamb curries are best, in my opinion, because the meat gives a deep flavour to the gravy. Chicken gravies can be good too, but need a little extra help. If you want to make this into a chicken curry, make the sauce as normal and cook in a low oven for 1 hour and turn the oven off. Leave the casserole to cool in the oven overnight. This will really develop the flavour of the gravy. When ready to cook, add cubed chicken or bone-in chicken breasts and cook for about an hour, or until the chicken is well cooked through.
- Restaurant vindaloo invariably contains potato, seemingly caused by some confusion over the fact that potatoes are called “aloo” in Hindi. Potatoes are not found in a traditional vindaloo, but it is not uncommon to find potatoes in other meat curries. If you wish to add some potato to this dish, pre-boil some peeled potatoes in salted water and allow to cool. Fry the potatoes in hot oil with a little salt and a pinch of ground cumin until light golden. Add the potatoes to the curry a few minutes before serving to warm through.
