22 May 2009
Recipes - An Indian Feast of Food
This is an Indian feast that I first put together as a demonstration for Yorkshire Ladies. It requires a bit of preparation but is surprisingly quick to finish off. The key is to make the Masala Gravy beforehand, divide it into smaller amounts and then to freeze it, and to marinade and pre-cook the Tandoori chicken bites the day before or in the morning. We make a quick version of the Meen Papas regularly which I will explain in a subsequent post.
110g ghee (sunflower oil, if cannot get this)
150g garlic cloves, finely chopped
110g ginger, finely chopped
1kg strong onions, chopped
250g masala paste, using Steenbergs organic Madras Curry Powder
1. Add 50ml water to 200g of Steenbergs curry powder and stir to thick paste. Add a little more water if you want to.
2. Heat ghee in a wok and stir fry the garlic and ginger for 2 minutes. Lower the heat and add onions. Don’t add all onions at once as they will reduce down in size as they cook. Continue stir-frying until the onions become caramelized.
3. Add the water, then using a hand blender or in a blender mash up the mixture to a smooth puree.
4. Add the curry paste to the gravy and stir in. Boil for about 10 minutes on a gentle simmer.
5. Take off the heat and put into 3 pots of equal size and freeze.
150g natural yoghurt
2tbsp vegetable oil
2tbsp lime juice
2 garlic cloves, finely chopped
2 fresh red chillies (or fewer if you’re feeling nervous)
2tbsp fresh coriander leaves
1tsp organic cumin seeds, roasted
1tsp organic garam masala, roasted
2tbsp organic tandoori powder
½tsp organic chaat masala
1. Add a little water to the Steenbergs garam masala and tandoori powder and mix to paste.
2. Put the paste and all ingredients into a blender and puree
20 4cm cubes of skinned chicken breast
200g red marinade (½ the mixture above)
1. Put the chicken breasts into a non-metallic bowl and pour over the red marinade. Mix well and leave in fridge for 24 hours.
2. Preheat grill to medium (or ideally use a barbecue). Skewer the chicken cubes and put on grill pan. Grill for 5 minutes on each side. Check that the meat has cooked through. If it hasn’t grill for a little longer.
Chicken tikka masala
20 cooked chicken tikka pieces
3 garlic cloves, finely chopped
225g onions, very finely chopped
2 ladles curry masala gravy
1½tbsp organic tandoori masala paste
1tbsp white vinegar
1tbsp tomato ketchup
175ml canned tomato soup
½ green bell pepper
4 green chillies, chopped
100ml single cream
1tbsp garam masala
1tbsp fresh coriander, chopped
½ tsp chaat masala
1. Heat oil in wok and stir fry garlic and onions until golden brown.
2. Add pastes and gravy and cook for 2 minutes. Add all other ingredients and cook for 5 minutes. Add chicken pieces and cook for a further 5 minutes.
400g white fish
2 tomatoes, quartered
1 onion, sliced
20 curry leaves
2 green chillis
2.5cm ginger sliced
½ tsp turmeric
¼ tsp chilli powder
400ml coconut milk
1tbsp lemon juice
½ tsp salt
1. Cut fish into cubes
2. Heat oil in frying pan. Add tomatoes, onion, curry leaves, green chillis and ginger. Cook for 5 minutes. Add turmeric and chilli powder. Add coconut milk and simmer for 5 minutes.
3. Add fish and cook for 10 minutes, stirring occasionally.
4. Add lemon juice and vinegar.
French beans with cumin and tomatoes
3 – 4 garlic cloves, finely chopped
1 onion, finely chopped
1tsp cumin seeds, lightly roasted and crushed
¼ tsp chilli powder
250g slender French beans, trimmed
2 tomatoes, chopped
1tbsp fresh coriander leaves
1tsp chaat masala
1. Heat oil in a wok. Add garlic, onion and cumin and cook for 2 minutes. Add chilli powder. Cook until onions start going opaque. Add beans and stir fry. Cook for 2 – 3 minutes. Add some salt and the tomatoes. Checked if cooked. Sprinkle over with Steenbergs chaat masala.
2. Beans should be crunchy but you can add some water and make softer.