Easy Indian cook books
Discussion
Curries need not be complex or time consuming.
Once you learn a basic sauce, you can easily make variations depending on what you have in the fridge.
Not strictly Indian, more middle eastern/N.African flavours.
For 2 persons
Ingredients
Raw prawns.
400G Spinach
3-4 large tomatoes - skinned if you can be bothered but i rarely do.
Cumin Seeds - 2 tablespoons (looks a lot , but isn't)
2 large shallots
Juice of half a lemon
1/2 teaspoon of Balsamic vinegar
2 cloves of garlic
1 bunch of fresh coriander
Pinch of Turmeric
Teaspoon of Ground ginger
Salt/Black Pepper.
Rose Harissa Paste 2-3 teaspoons depending on how spicy you like it.
Oil / Rapeseed or your preference.
Fresh yoghurt
Start off with a large dry frying pan, heated to a medium temperature for a few minutes.
Drop in the Cumin Seeds, and toast until they start to be strongly pungent. (1-2 mins)
Then drop in some oil and all of the spinach ( may spit a little due to high water content of spinach).
Cook on a medium heat until the spinach has fully wilted down.
During this time, finely chop the garlic, shallots and tomatoes, and add them to the pan on a low heat and stir well. Add in the Tumeric, and ground ginger
Takes about 8-10 minutes for the ingredients to break down and form a sauce.
Pour the contents into a separate dish, and return pan to the heat and add a little more oil.
Add in your prawns and cook until almost pink on both sides.
Then add your sauce back in, and stir well. If it's looking a little thick as this stage, add a little water or a spoonful of yoghurt.
Finely chop the fresh coriander.
Add in the harissa paste, the lemon juice and Balsamic vinegar and stir well.
Season to taste.
Give it 1 minute or so and then stir in the coriander and you are done.
If you want something milder , stir in a few tablespoons of the fresh yoghurt, or just have this on the side.
Works well with cous cous or Nan bread. Something to mop up the sauce at the end is good.
Vary it with the herbs, change prawns for meat (as long as it cooks fairly quickly, or in small pieces) , add in more spices depending on taste, add in other vegetables as long as they willl cook through in a few minutes.
It's taken me longer to type out than it does to cook. Very tasty though.
Once you learn a basic sauce, you can easily make variations depending on what you have in the fridge.
Not strictly Indian, more middle eastern/N.African flavours.
For 2 persons
Ingredients
Raw prawns.
400G Spinach
3-4 large tomatoes - skinned if you can be bothered but i rarely do.
Cumin Seeds - 2 tablespoons (looks a lot , but isn't)
2 large shallots
Juice of half a lemon
1/2 teaspoon of Balsamic vinegar
2 cloves of garlic
1 bunch of fresh coriander
Pinch of Turmeric
Teaspoon of Ground ginger
Salt/Black Pepper.
Rose Harissa Paste 2-3 teaspoons depending on how spicy you like it.
Oil / Rapeseed or your preference.
Fresh yoghurt
Start off with a large dry frying pan, heated to a medium temperature for a few minutes.
Drop in the Cumin Seeds, and toast until they start to be strongly pungent. (1-2 mins)
Then drop in some oil and all of the spinach ( may spit a little due to high water content of spinach).
Cook on a medium heat until the spinach has fully wilted down.
During this time, finely chop the garlic, shallots and tomatoes, and add them to the pan on a low heat and stir well. Add in the Tumeric, and ground ginger
Takes about 8-10 minutes for the ingredients to break down and form a sauce.
Pour the contents into a separate dish, and return pan to the heat and add a little more oil.
Add in your prawns and cook until almost pink on both sides.
Then add your sauce back in, and stir well. If it's looking a little thick as this stage, add a little water or a spoonful of yoghurt.
Finely chop the fresh coriander.
Add in the harissa paste, the lemon juice and Balsamic vinegar and stir well.
Season to taste.
Give it 1 minute or so and then stir in the coriander and you are done.
If you want something milder , stir in a few tablespoons of the fresh yoghurt, or just have this on the side.
Works well with cous cous or Nan bread. Something to mop up the sauce at the end is good.
Vary it with the herbs, change prawns for meat (as long as it cooks fairly quickly, or in small pieces) , add in more spices depending on taste, add in other vegetables as long as they willl cook through in a few minutes.
It's taken me longer to type out than it does to cook. Very tasty though.
I often use this website if I want to get an Indian view on how to cook Indian food (as opposed to British curry house cuisine). I like the advice they give around alternative methods and ingredients too.
https://www.mamtaskitchen.com/recipe_search.php
https://www.mamtaskitchen.com/recipe_search.php
https://www.thebookpeople.co.uk/webapp/wcs/stores/...
this looks good value. £17 or so on amazon and you get it cheaper if you spend £40 on bookpeople.
Written by an ex work colleague who I can confirm is just as she appears on screen. Very nice lady and excellent doctor
this looks good value. £17 or so on amazon and you get it cheaper if you spend £40 on bookpeople.
Written by an ex work colleague who I can confirm is just as she appears on screen. Very nice lady and excellent doctor
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