Best curry I've done in ages
Discussion
Cooked a real blinder last night. Just finishing off the leftovers for lunch so I thought I'd share:
Prawn and Spinach curry with nutty pilau
Rice:
750ml hot chicken stock
pinch of saffron strands
1 tsp whole cumin seeds
1 tsp black onion seeds
1/2 tsp carraway seeds
1 onion finely chopped
1 large glove of garlic
1/2 yellow pepper
a good slosh of groundnut oil
400g (ish) basmati rice
150g (ish) cashews and broken walnuts
Fresh corriander to finish
Soak the rice in cold water 1/2 hr before you start. Pop the saffron in the chicken stock while you get on with everything else. Bang the seeds in a hot dry pan and cook til the onion seeds start to pop. Add the oil, onion and garlic, followed by the pepper. When soft, add the rice and coat with the oil. Add the stock and cover. cook on a low-ish heat for 20-30 mins, stirring occasionally. Rest for 5 mins and add the corriander.
Curry:
1 onion
4 cloves of garlic
1 tsp garam masala
1 tsp turmeric
1 tsp ground corriander
1/2 tsp ground ginger
1 tsp chili powder (or to taste)
1 tbsp tomato puree
300g fresh spinach
250g-ish big raw prawns
2 tsp seasame seeds
Soften the onions and garlic in a little oil. Add the spices and puree and cook for another 2-3 mins. Add the spinach and cook until wilted. Add the prawns and cook until pink. finish with the seasame seeds and serve.
Serve everything with a spoonful of plain natural yogurt and some (preferably home-made) mango chutney.
Prawn and Spinach curry with nutty pilau
Rice:
750ml hot chicken stock
pinch of saffron strands
1 tsp whole cumin seeds
1 tsp black onion seeds
1/2 tsp carraway seeds
1 onion finely chopped
1 large glove of garlic
1/2 yellow pepper
a good slosh of groundnut oil
400g (ish) basmati rice
150g (ish) cashews and broken walnuts
Fresh corriander to finish
Soak the rice in cold water 1/2 hr before you start. Pop the saffron in the chicken stock while you get on with everything else. Bang the seeds in a hot dry pan and cook til the onion seeds start to pop. Add the oil, onion and garlic, followed by the pepper. When soft, add the rice and coat with the oil. Add the stock and cover. cook on a low-ish heat for 20-30 mins, stirring occasionally. Rest for 5 mins and add the corriander.
Curry:
1 onion
4 cloves of garlic
1 tsp garam masala
1 tsp turmeric
1 tsp ground corriander
1/2 tsp ground ginger
1 tsp chili powder (or to taste)
1 tbsp tomato puree
300g fresh spinach
250g-ish big raw prawns
2 tsp seasame seeds
Soften the onions and garlic in a little oil. Add the spices and puree and cook for another 2-3 mins. Add the spinach and cook until wilted. Add the prawns and cook until pink. finish with the seasame seeds and serve.
Serve everything with a spoonful of plain natural yogurt and some (preferably home-made) mango chutney.
No probs!
I'll assume you know about the usual rules for jam making (sterilised jars etc).
The basic recipe is:
4 large under-ripe mangoes
3/4lb light brown sugar
1/2tsp cumin seeds
1 1/2 tsp corriander seeds
5-6 cardamon pods
1/2 tsp cayenne
1/2 tsp turmeric
2oz grated ginger
1/2 tsp ground cloves
400ml brown malt vinegar
4 cloves garlic
1 onion
Peel and chop the mango flesh, cover with the sugar and leave in a covered bowl overnight. Dry roast the cumin, corriander and cardamon and smash in a mortar and pestle. Put everything in a big pan and simmer for 3-3.5 hours, stirring towards the end to prevent burning. Transfer to sterilised jars, seal properly and store for about 2 months. Then enjoy!
ETA: you can add a pinch of cinnamon too, if that's your bag.
I'll assume you know about the usual rules for jam making (sterilised jars etc).
The basic recipe is:
4 large under-ripe mangoes
3/4lb light brown sugar
1/2tsp cumin seeds
1 1/2 tsp corriander seeds
5-6 cardamon pods
1/2 tsp cayenne
1/2 tsp turmeric
2oz grated ginger
1/2 tsp ground cloves
400ml brown malt vinegar
4 cloves garlic
1 onion
Peel and chop the mango flesh, cover with the sugar and leave in a covered bowl overnight. Dry roast the cumin, corriander and cardamon and smash in a mortar and pestle. Put everything in a big pan and simmer for 3-3.5 hours, stirring towards the end to prevent burning. Transfer to sterilised jars, seal properly and store for about 2 months. Then enjoy!
ETA: you can add a pinch of cinnamon too, if that's your bag.
Edited by Nefarious on Monday 28th July 16:26
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