For those of you who like cooking with or without Fishing! If you have your own favourite please send it in and I will publish it.
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| 1 lb. Boneless, skinned chicken breast | 1 teaspoon turmeric |
| 1 medium onion chopped into large pieces | 1 1/2 teaspoon salt |
| 5 cloves garlic | 1 tablespoon Curry leaves (optional add at the end) |
| 1 tablespoon freshly grated ginger | 1 tablespoon chopped fenugreek (methi) leaves fresh or dried |
| 1 1/2 tablespoons sunflower oil | 1/2 teaspoon paprika |
| 2 green chllies - add more or less top taste | 3 tablespoons of sun-dried tomato paste |
| 1/2 teaspoon cumin seeds | 8 fluid oz water |
| 1/4 teaspoon freshly crushed cardamom seeds | 1 teaspoon garam masala |
| 1 tin (400g ) chopped tomatoes | several sprigs of fresh chopped coriander to garnish |
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| 2 Chicken Breasts | 1 large segment of a garlic clove |
| 1 large onion | 1 oxo cube |
| 8 oz can of tomatoes | 5oz carton of natural yogart |
| one good heaped teaspoon Corriander | 1 teaspoon salt |
| one good heaped teaspoon tumeric | 1/2 teaspoon pepper |
| one good heaped teaspoon garam masala | 2 teaspoons vinegar |
| one good heaped teaspoon ginger | 2 teaspoons worcester sauce |
| 1/2 teaspoon chilli powder, or more to taste | 1 teaspoon dry or mixed mustard |
| 2 oz butter | 2 teaspoons of flour |
The name of this recipe was not inspired by some small remote town in India, it is dedicated to Steve Jenner's late father Reg, who encouraged me to cook my own curry using this his own recipie.
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| 6oz (small cup) Basmati Rice | 1 tspn Salt |
| 1 tblspn Cashew nuts - cut in half lengthways | 1 tspn Cumin seeds |
| 1 tblspn Cashew nuts - cut in half lengthways | ½ tspn Turmeric |
| 4 heaped tblspn each of 3 vegetables of choice e.g. leaks, carrots, peas, carrots | 1 ½ tblspn olive or sunflower oil |
Wash rice in a deep bowl until water is clean, and leave to soak for 20-30 minutes.
Heat oil in medium saucepan (must be hot enough to cause bacon to sizzle!) add cashew nuts and cook quickly until golden brown. Remove from pan leaving behind as much oil as possible, and place them on kitchen towel to take off excess oil. Stir fry the three vegetables and remove from pan and set aside.
To the little oil left in the pan, stir in the salt and Cumin seeds then add the rice, a small cup of water (same volume as the rice) and finally the turmeric to colour. Place a lid over the pan and simmer for 15-20 minutes to cook rice (test by removing several grains and tasting - they should be soft. Avoid stirring rice as this will cause it to break down.) Finally stir in the cooked vegetables and heat for a further minute before serving, topped with the Cashew nuts.
According to the thoughts of 'Sat' Sahota. Return to Top
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| Chicken | Marinade |
| 4 pieces chicken, skinned (thighs or breasts) | 7 cloves garlic |
| 3 tbspns tandoori powder | 8 green chillies (less if you want to reduce the 'heat') |
| 1" cube fresh ginger root | |
| 5 tblspns plain yoghurt | |
| 1 tsp salt | |
| ½ tsp ground ajwain seeds | |
| 3 tblspns lemon juice |
Method
Combine the marinade ingredients in a blender to form a paste. Place in a large mixing bowl and mix in the tandoori powder. Cut several slits into each side of the chicken pieces (these pieces can be cut down to large bite size pieces to use as a starter or for barbecue nibbles) and mix thoroughly with the marinade. Cover and leave to marinade in the refrigerator for 8 - 24 hrs.
To cook, place chicken pieces on a baking tray with a heavy covering of the marinade and bake for 30 - 40 mins (depending on size of pieces) in a pre-heated oven to 1800 C (Mark 5)
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| 12 ozs Basmati Rice (can use ordinary) | 1 tsp salt (or to taste) |
| 400 ml water | 2 tsp garam masala |
| small onion, thinly sliced | 1 tsp cumin seeds |
| 4 tblps olive or sunflower oil | 2 tblspns coriander, cut fine |
Method
Wash the rice several times, cover with water and leave to soak for 20-30 mins. Heat the oil in a large saucepan over a med. to high flame. Add the cumin seeds to the hot oil and cook for about 20 secs to slightly colour the oil. Add the onions and fry on a low heat until golden brown. Stir in the salt, garam masala and coriander. Having drained the rice, add it to the onion mix and stir well. Add the 400ml water and bring to the boil. Cover and cook on a low heat for 20 mins. DO NOT STIR THE RICE AS IT WILL BREAK DOWN. The water will be absorbed by the rice at the end of the cook time. If it looks as though it is drying out too soon, add more boiling water to prevent it solidifying.
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| 1 lb chicken wings or niblets (large bite size pieces) | 1 tspn garam masala |
| 16 green chillies | 4 tblspn Soy sauce |
| 1" cube fresh ginger, thinly sliced | ¼ pint water |
| 4 cloves garlic, thinly sliced | 2 oz Coconut cream |
Method
Wash the chicken pieces thoroughly and mix with all ingredients, except the Soy sauce and coconut butter, in a pan. Cover and cook for 15 mins. Remove the lid and reduce for a further 15 mins. before adding the coconut cream and Soy sauce. Cook until the butter has melted.
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| Marinade | Sauce |
| 1 lb boneless chicken breast | 1 medium onion, finely chopped |
| 4 tblspns plain yoghurt (about 5oz tub) | 5 cloves garlic, finely chopped |
| 2 tblspns lemon juice | 3 green chillies, chopped (more if you like it hot!) |
| ½ tblspn aromatic masala or tandoori powder | 1 tblspn fresh ginger, finely chopped |
| 1 oz. butter | |
| 4 tblspns sundried tomato paste | |
| 1 tspn salt (or to taste) | |
| 1 tspn turmeric powder | |
| 1 tspn garam massala | |
| 6 fl oz water | |
| 2 tablespoons ground almonds - omit if necessary | |
| 1 small red pepper, thinly sliced | |
| 2 tblspns fresh coriander, chopped |
Method
Marinade: mix the marinade ingredients in a non-metallic bowl. Pierce the chicken and mix thoroughly with the marinade, cover, refrigerate for 24 hours.
Cook the chicken under a preheated grill at its maximum temperature for 8 to 10 mins to each side. Cut the grilled chicken into 1-2 inch pieces and set aside. Set aside any excess marinade mix.
Sauce: melt the butter in a pan, add onions and garlic and cook until golden brown. Mix in the ginger, chillies, turmeric and salt and cook for 20secs. before adding the tomato paste, almonds, garam massala and any remaining marinade mix - cook for a further minute. Add the water to the sauce, cover and cook for 10 mins, before adding the red pepper and chicken pieces. Cook for 5 mins and garnish with fresh chopped coriander.
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| Meat Balls | Sauce |
| 1lb minced beef or pork | 200g red peppers |
| 1 small onion - chopped | 75ml red wine |
| 1 egg yolk | 1 jar Lloyd Grossman Tomato and Basil Sauce |
| 2 slices bread - crusts removed | 1 tblspn parsley |
| 1 tblspn olive oil | Fresh Coriander |
| 2 tblspns parsley - roughly chopped (or try fresh coriander) |
Method - Meat Balls
Pre-heat oven - 220/gas 7, blitz onion, egg, bread, olive oil & herbs in food processor. Add to minced meat in a mixing bowl and blend. Season to taste. With floured hands shape mix into balls smaller than a golf ball. Heat oil in a frying pan and fry balls for 2/3 mins., turning to brown outside. Transfer to oven for 5 mins.
Method - Sauce
Blitz pimentoes in food processor. Bring to boil in pan with the wine and tomato sauce. Reduce on low heat for 2/3 mins. stir in herbs and pour over meat balls, garnish with Coriander, serve with the Briquata, boiled rice or pasta.
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| Bread | Vegetables |
| 1 bagette | 2 tspn olive oil |
| 1 tblspn olive oil | 2 garlic clove - roughly chopped |
| 2 cloves garlic - roughly chopped | 1 red pimento pepper - sliced |
| 1 medium red onion - chunks | |
| 100g peas | |
| 1-2 tspn each of parsley & chives to taste | |
| 1 small handful of coriander - chopped |
Cut a bagette in half, then remove a thin slice of crust from the outside of each. Preheat in grill and drizzle oil on inside surface, sprinkle with garlic and grill for several minutes.
Heat oil in a saute pan - saute the garlic, pepper, onion for 3 to 4 minutes until starting to colour. Stir in the peas, then stir in the herbs and season to taste. Put toasted bread on a plate and spoon over the vegetables.
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| 1 lb minced lamb | 1 tin chopped tomatoes |
| 1medium sized onion - chopped | 1 tablespoon tomato puree |
| 5 cloves garlic - chopped | 1 teaspoon turmeric powder |
| 1 tablespoon cooking oil | ½ teaspoons salt |
| 1 teaspoon cumin seeds | 8 oz. Frozen peas |
| 6 curry leaves (optional) | 1 teaspoon roasted masala |
| ½ inch cube ginger | 2 tablespoons fresh coriander |
| 4 green chillies |
Heat the oil in a non-stick pan and add the cumin seeds and curry leaves, cook for about half a minute. Add the chopped onions and cook until golden brown, then add turmeric, salt and roasted masaia and mix well. Blend the tinned tomatoes, green chillies and ginger, and add to the onions with the tomato puree. Cook for 5 minutes. Add the minced lamb and cook for a further 20 minutes on medium heat, stirring occasionally. Add the peas and simmer for 20 minutes. Garnish with coriander.
Serve with roti (chappati), nan bread or rice (also great as a 'Breville' sandwich).
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| For meatballs: | For curry sauce: | |
| 1 lb minced lamb | 1 medium sized onion | 1 tablespoon sundried tomato paste |
| 1 medium sized egg | 5 cloves garlic | 1 teaspoon garam masala |
| ½ teaspoon salt | 3 green chillies | 2 tablespoons cooking oil |
| 1 teaspoon garam masala | 1 inch cube ginger | 1 ½ teaspoons turmeric |
| 5 cloves garlic | 1 teaspoon salt (or to taste) | 1 teaspoon cumin seeds |
| 1 inch cube ginger | 1 teaspoon ground cinnamon | ¼ teaspoon chilli-powder |
| 3 green chillies | 2 oz. Coconut cream | 400g tin tomatoes |
| 2 tablespoons fresh chopped coriander | ||
For the Sauce
Thinly slice the garlic and onion and mix together, then set aside. Repeat with the tomatoes, ginger and chillies. Heat the oil in a large saucepan over a medium heat, and when the oil is hot, add the cumin seeds and stir for 30secs, then add the garlic/onion mix and fry until golden brown. To this add turmeric and salt, and stir well together. Add the tomato, ginger and chillies and cook for 10-1 5 minutes. Add 2 pints of water, bring to the boil and allow to simmer.
For the Meatballs
Finely chop the garlic, ginger and chillies in a food blender and add to the mince. Add garam masala and 1 egg and mix well together using your hands. Use this mixture to roll out the meatballs, each roughly the size of a golf ball (tip: wet your hands with cold water whilst making the balls). Add the meatballs to the sauce and then add the coconut cream, sundried tomato paste and cinnamon powder. Cook for 1 hour until the meat is tender and the sauce becomes thick. Stir in garam masala and top with coriander.
Serve with rice or chappati.