Murg Lahori Class 2

Murg lahori

  

Ingredients:

1 Kg Chicken cut in to small pieces

1 cup Yogurt beaten to smooth consistency

10 tbsf oil

1/2 tsf Garam Masala

1 1/2 tsf Salt (to taste)

2 tsf White pepper

2 tsf dried Fenugreek leaves (Kasori methi)

150 mls fresh Cream

2 small Onions

6-8 Cloves

1 inch Ginger peeled

1-2 Green Chillies

Handful of fresh Coriander

Method:

• Blend onion, green chillies, ginger and garlic into a paste.
• Heat the oil in a heavy pan. Add the blended onion, green chillies, garlic and ginger mix and cook for 3-5 minutes till the onions are pink.
• Now add the chicken pieces, salt, garam masala and white pepper. Fry for 3-5 minutes till chicken changes colour. 
• Add the yogurt and fenugreek, 1 tablespoon full of yogurt at a time, keep mixing so the yogurt is well blended. Fry for 3-5 minutes.
• Cover, lower the heat and cook till chicken is tender, approximately for 10-15 minutes.
• Add fresh cream and keeping the heat at low let it come to a boil.
• garnish with chopped fresh coriander and serve hot.

Fish with Spinach

Having lived in the UK one is privileged to taste cuisines from all around the world, it is not a surprise that one is tempted to create fusion food. All major TV chefs are doing it. Though the fish curries from all regions in India are very good and popular, one thing which I find different between the Indian and European Fish recipes is that the spices in India tend to drown the original taste of the individual fish. This sounds awful even though I do love my Fish curry! Living on an Island gives us the benefit of availability of such a variety of River and Sea fish.

In this recipe I have combined Spinach which is easily available in the supermarkets with one of the much loved fish, ‘Cod’. I added a few chosen Indian spices which gave that Indian taste. If you like green vegetables you will love this dish.

Ingredients:

• 400 gms Cod fillet (one can use any other white fish)
• Small bunch of Spinach roughly chopped taking out the thick stalks 
• 3-4 cloves of Garlic chopped lengthwise. 
  
• 1 tsf Mustard seeds
• 1 ½ tsf Salt
• ¼ tsf coarsely crushed Peppercorns
• ¼ tsf Chilli powder (optional, if you like it hot) 
• 3-4 tbsf Olive Oil

Method:

1. Cut the fish in small pieces. Rub some salt and crushed pepper and squeeze some lemon juice. Keep it aside for 30 minutes in the fridge.
2. Heat the olive oil in a large Frying pan.
3. When oil is hot add the Mustard seeds. They will sizzle and splutter for 30 seconds.
4. Add the chopped garlic and lightly brown. 
5. Now add the Spinach, keep on mixing so that both sides of the leaves are cooked lightly.
6. Add ½ tsf salt and chilli powder and mix. 
7. When the spinach leaves start to wilt add the fish with all juices. Cove the frying pan. Cook for 5-10 minutes till the fish is just cooked. 
8. Serve hot with Nan bread.

Malvan Fish Curry

Maharashtra is one of the richest and most populist states in India. Though most of its population is Hindu (descendant Marathas), it has a healthy population of people of other religions. It has the biggest population of Parsees and their culture is seen quite clearly in all the big cities of the state. Despite meeting two good Parsee friends I could not learn their cooking which was unfortunate, but a reason for me to visit that part of the country.

To learn about the cooking style of Maharashtra I chose Malvan, a Sea side town on the West Coast and the Historical City of Aurangabad in the heart of Maharashtra. Malvan is not on most people’s of wish list though, should be, as I was informed by a British coupe who were staying at the same resort as I did. We were staying in Tarkali which is a small fishing village just south of Malvan. It reminded me of Goa at the time of its independence in 1960's. It had several, what essentially are Bed & Breakfast however, local people call these as Home Stay. Malvan boasts a water bound Sindhudurg fort besides the many lovely beaches. As expected the local people are either Vegetarian or eat Fish (which come in plentiful each morning at its many beaches). Their style of cooking is basically Konkan, though locals in Malvan corrected me that Malvan food is different to Konkani food. They tend to eat their Fish Curry very hot and use Kokum to give the Fish curry its distinctive sour taste and the bright red colour. Unfortunately, it is not available easily in the rest of the country so I have used Tamarind, which gives a similar taste but not its bright red colour.

Ingredients:

• Pick a fish of your choice (preferably Pomfret)
• Close to 3 dry red chillies
• 2 cups of coconut milk
• 1 big Onion of finely chopped
• 1 cup of desiccated dry coconut
• 1 tsp black peppercorns
• 1 tsp turmeric
• 3-4 Garlic roughly chopped
• 2 tbsp tamarind pulp 
• 2 tbsp Ghee/Oil 

 Method:

1. Heat the dry roast red chillies, peppercorns and turmeric in a wok on low heat till the ingredients become fragrant, put out the flame and leave it for cooling.
2. When the ingredients cool down grind these in a mixer along with desiccated coconut, tamarind pulp, garlic and some water to get a smooth paste.
3. Heat oil/ghee in a wok on medium flame and fry onions till they turn soft and translucent.
4. Add the paste to the onions and fry till you see the oil separates from the masala.
5. Add the coconut milk and bring the curry to a boil.
6. Reduce the flame and add the fish pieces to the gravy and cook for around 8-10 minutes. Make sure you don’t overcook the fish.

Afgani Chicken Tikka

I was introduced Afgani Chicken way back in 1970’s by my best friend and my cousin Yogesh. Unfortunately, he passed away just over a year ago. This entry is in his memory. Yogesh was a brilliant host and often gave lavish parties especially when I visited India. He had a chef, Heera (literally translated it means Diamond) who created lovely Mughlai dishes and this was one our favourite starters and this recipe was given to me by him.Since my interest in cooking I have slightly tweaked the recipe to give that extra flavour. As I write I will indicate the extra bits as optional.

Ingredients:

• 4 Chicken thigh (I use thigh as opposed to breast because the thigh meat is more succulent. I cut them lengthwise) cut into small tikka sized pieces

  

  Afgani Chicken

• 4 tbsf of Yogurt
• 5-6 cloves of Garlic crushed
• 1-2 inches of Ginger crushed (optional) 
• 1 tsf Sea salt
• 12-15 Peppercorns coarsely crushed
• 2 inch Cinnamon stick crushed (optional)
• 2-3 tbsf Olive oil

Method:

1. In a bowl mix all ingredients except the chicken pieces and 2 tsf of oil.
2. Now add the chicken pieces and rub the marinade well, ensuring covering the folds of the muscle belly. Leave it in the fridge or a cool place for at least 4 hours.
3. About 30 minutes before serving lay the chicken pieces on a baking tray. 
4. With a brush apply oil on the chicken pieces.
5. Now put the tray with chicken pieces in a preheated oven (temp 200F). Cook for 25 mins turning the pieces a couple of times during cooking.
6. Take the chicken out and garnish with some fresh coriander leaves.

I have not been disappointed serving this dish for anyone! 

Lamb Pasanda

Pasanda is a Mughlai dish which was prepared for the royal families. Traditionally it was prepared using only the best cuts of Lamb but these days one finds pasanda recipes with Chicken and even Prawns. I remember accompanying my father to the butcher, where my dad would order pasanda meat. The family butcher who knew my dad well for his finickiness would first show the meat cut before preparing. It looked the best, but remember I was only 7-8 years old and every piece which my dad approved would be the best! Once the meat pieces were approved the butcher would then slice the boneless meat into strips about ½ inch steaks and tenderise them first with the sharp end of the cleaver then the back of it. While he was preparing the meat my dad would tell me how delicate the process was, as while the butcher is beating the meat he at no point should cut it through. I think this tale was not only for me, but loud enough so that the butcher could hear it as well, so that he made no mistakes.

I have had pasanda in restaurants and have been disappointed as the meat is in no way tenderised. Here I will give you an old family recipe, hopefully you would like it and notice the difference. For preparation of the steaks I went to a butcher, who knew exactly how to prepare the pasanda meat, just like what I remember from my childhood days!

Pasanda Meat

Ingredients:

• Lamb Pasanda 750 gms (for pasanda we need boneless leg meat which is sliced into ¼ inch thick steaks. These are then flattened and beaten lightly with a meat cleaver, ensuring that the meat is not cut through, one could use the meat tenderising mallet)
• 1 ½ inch Cinnamon
• 10 Green Cardamon
• ½ tsf Peppercorns
• 12 Cloves
• ½ tsf Cumin seeds (Jeera)
• 2 Bay leaves
• Oil 4-5 tbsf
• 5 small Onions grated
• 1 bulb Garlic
• ½ tsf Poppy seeds (khas khas)
• 1 ½  tsf Salt (to taste)
• 2 tsf Chilli powder
• 3 tbsf Yogurt

Method:

Pasanda with all spices

1. Soak the Poppy seeds in small amount of water for 15 minutes.
2. Grind the soaked Poppy seeds, ¼ tsf peppercorn, 1½ tsf salt  and 6 garlic in a paste and then mix it with 3 tbsf of yogurt.
3. Put the pasanda pieces in this marinade and leave it for 4 hours in the fridge.
4. Grate the onions.
5. Coarsely grind cinnamon stick, remaining peppercorns, cardamon and cloves (this is my version of garam masala).
6. In a heavy wok heat the oil. When hot add my version of garam masala, cumin seeds and bay leaves. Let them splutter.
7. Add onions and brown them.
8. Add the pasanda with all marinade and mix well so that the whole yogurt mixes with the browned onions. 
9. Add chilli powder and mix. Fry the meat till slightly brown.
10. Add 100 mls of water, bring it to a boil and lower the heat and let the meat cook for another hour stirring it from time to time. Keep checking the meat for readiness as different meat cuts have different cooking times. May need extra water if meat catches at the bottom. In the end the pasanda should have thick gravy and the meat should be tender almost breaking with a spoon. 

Fish Curry Didi Style

Where ever you go in India, if fish is available easily, then there would a recipe for a fish curry. Each recipe would be slightly different in different areas. My sister has lived in Kolkata but still makes fish curry which would perhaps be more in tune with one prepared in the Old Delhi style. This version of Fish Curry is her style. It is lightly different from the one I have written about in the past but I quite liked it.

In Delhi, one mainly gets river fishes. The common fresh water fishes that are generally available in Delhi are Singhara, Surmai, Sole, Rahu and Betki. The first three are easier to fillet as there is only a single central bone, whereas, Rahu and Betki have many small bones. People who don't mind bones may well find the later fishes tastier. 

In preparing this we bought Surmai, which was filleted and cut into 2-3 inches wide pieces. 

Ingredients:

• 1 Kg Fish cut into small 2-3 inch pieces
• 4 Small onions chopped or grated.
• ½ tsf Fenugreek (Methi) seeds
• 2 tsf Chilli Powder
• 3 tsf Coriander powder
• ½ tsf Turmeric (Haldi) powder
• 1 tsf Salt to taste
• 2 tsf Mango (Amchoor) powder
• 3-4 tbsf Oil for cooking

Method:

1. Heat the oil in a wok. When hot put the Fenugreek seeds.
2. As soon as the fenugreek seeds turn brown (not black) add onions, chilli powder, coriander powder, salt and Turmeric powder. Brown these over medium heat.
3. Add Mango powder and mix well.
4. Add the pieces of fish and lightly fry in the masala.
5. Add 300 mls of water and mix well. Let the fish cook on open wok so the gravy becomes slightly thick as well. However, this preparation requires thin gravy.

Pork Vindaloo (Goan Style)

Vindaloo dishes got popularity in the Indian Restaurants and for most, it just meant the hottest curry. In fact the original Vindaloo dish is a Pork dish, which originates from Goa. As the Indian cuisine was being promoted in the UK by Bangladeshis, who are almost all Muslims therefore couldn’t offer any Pork, because of their religion, so in the UK most locals would have never tasted the real Pork Vindaloo dish. Instead one would be given lamb, chicken vindaloo.

Vindaloo in fact is a Portuguese dish (Carne de Vinha d’ Alhos), which they prepared using wine and garlic. Later on the wine got substituted by vinegar. In Goa (which was a Portuguese colony), they started using Kashmiri chillis (which as you would know is not hot but gives the most beautiful red colour and flavour to the dishes. One can use any meat but traditionally it is Pork which is the most common in Goa. 

Another misconception is that Vindaloo is the hottest dish (which is what the UK Bangladeshi Restaurants felt and just added extra red chillis). However, it is a very spicy dish and the red colour is often described as fiery! Kashmiri chilli is not available in the UK stores except in the Indian grocery shops in most major cities. I guess one could use Paprika but you wont get the fiery taste.

 Ingredients:

• 500 gms Pork cut into small pieces.

  

  Pork Vindaloo

• 1 Large onion chopped finely.
• 6 dried Kashmiri mirch (chilli).
• 3 Garlic cloves crushed or paste.
• 1 inch Ginger grated or paste.
• 1 tsf Haldi (turmeric).
• 1 Cinnamon stick.
• 4-6 Peppercorns.
• 3-4 Cloves.
• 4-6 Cardamons. 
• 2 tsf Jeera (Cumin) seeds.
• 1 tsf Dhania (Coriander) seeds.
• 5-6 tbsf White Vinegar.
• 1 tsf Salt (to taste).
• 1 tsf Brown Sugar.
• 4 tbsf of vegetable Oil.

Method:

1. Grind the Kashmiri mirch, peppercorn, cinnamon, cardamon, cumin seeds and coriander seeds in a grinder. Add this mixture and turmeric to the vinegar, to make a slightly runny paste.
2. Add the pork pieces to the paste and keep aside. Some people leave it overnight in the fridge.
3. In a pan with cover, fry the onions to a golden colour. 
4. Add ginger and garlic paste and fry for 2-3 minutes.
5. Now add the pork with the marinade including all juices. Fry it till oil separates.
6. Add sugar and about 200mls of water. Bring it to a boil and lower the heat. Cover the pan and let it cook for about 45 minutes or till pork is tender. You may need to check and add more water if the gravy is becoming thick.

Serve hot with rice.

(I have kept it very dry because that is what I like and eat it with chapatis, but in Goa one would see more gravy i.e., adding more water and served with rice).

Fish Curry in a Creamy Sauce

Sometimes even I get home sick and want to have something North Indian. I had bought this lovely  fillet of Hake and wanted to have it in a North Indian style. Now fish curries, not only my blog but a lot other sites, originate from the coastal areas of India. But I just wanted a change from the Goan, the Keralite or a Bengali style of cooking fish so I tried out this recipe. It is a trial and may not be to everyone’s taste, but I got the thumbs up from my wife. Well she is biased! All I can say is that we did finish the dish and I did see her taking second helpings.

Ingredients:

• 400 gms Fillet of a white fish cut in to small chunks
• ½ tsf Mustard seeds
  
• ½ Small Onion chopped
• ½ tsf Garlic paste
• ½ tsf Ginger paste
• 1 fresh Green Chilli sliced
• 3 tbsf Tomato puree
• 1 tsf Salt
• ½ tsf Cumin powder
• ¾ tsf Coriander powder
• ¼ tsf Chilli powder
• ½ tsf Garam masala
• 75 mls of Single cream
• 3 tbsf Oil 

Method:

1. Cut the fish fillet into small pieces.
2. In a pan heat the oil and add the mustard seed, they should start to sizzle.
3. Add chopped onion and fry to golden colour.
4. Add garlic and ginger paste and fry for 3 minutes.
5. Add tomato puree and fry till oil separates.
6. Now add all the spices and the slit green chilli and mix well for 2-3 minutes.
7. Add 100-150mls of water (amount depends on the thickness of the sauce). Bring it to a boil and cover and cook for 10-15 minutes till the sauce shows oil on the top.
8. Add cream and mix well for 2-3 minutes.
9. Add the chunks of fish bring it to a boil then lower heat to low and cook on low heat for 5 minutes. Can garnish it with fresh coriander. 

Serve hot, goes well with rice or rotis. 

Kashmiri Rogan Josh

This is one of the signature dishes amongst Kashmiri pandits. I note that often people consider Rogan Josh as Kashmiri Muslim dish, however, my observation is that it is equally popular amongst the Kashmiri Pandits and it would be a disservice to the Kashmiri Pandits if they were not also given credit for it. In fact I have been taught how to make a proper Rogan Josh by my Kashmiri Pandit friends. 

Pandits in Kashmir surprisingly do not cook their food with onion or garlic yet eat meat, which is in contrast to the pandits from rest of India, where vegetarianism amongst pandits means no meat, onion and garlic. Historically, Kashmir was the land of Hindu ascetic, who were like other Brahmins, staunch vegetarians, eating food made without onion or garlic and only once a day. How, when and why then, the Kashmiri Pandits started to eat meat is worth researching. I have read somewhere that with the repeated invasion of India by the Muslim rulers and forced conversion to Islamism may be the reason for the introduction of meat amongst everyone in Kashmir including the Pandits. Yet then it is difficult to explain why unlike the rest of the Mughlai food, where onions and garlic is used in abundance, they don't use them. Perhaps they kept some of the Brahmin traditions but gave up others! Just as well, as this dish is such a winner. 

Ingredients:

1 Kg Lamb
10-12 Cloves
1 inch Cinnamon stick
2-3 Brown Cardamoms
1/3 tsf Chilli powder
1 tsf crushed Fennel seeds
1 tsf Ginger powder
1 ¼ tsf Salt (to taste)
5 tbsf Yogurt
5 tbsf oil

Method:

Heat the oil in a pressure cooker, when hot put the cinnamon stick and cardamoms stir for 3-4 mins or when they sizzle. Now add the lamb, chilli powder and salt. Brown the meat and when it is slightly brown add yogurt spoonful at a time so that it mixes well. If the lamb catches you can add small amount of water. After browning add ½ cup of water, Ginger powder and Crushed fennel seeds and give pressure for 25 mins (time will depend on quality of meat). The lamb should be tender and the dish should be dry. With the lid of the pressure cooker off dry off any water.  

Shami Kebab

There are so many tales regarding the origin of this sophisticating kebab and I am not sure who gets the credit for this dish. It is not surprising then to see variation in the published methods. Most believe that this particular kebab was introduced by the Mughal Emperors, who brought their own Syrian Bawarchis (cooks). I am reliably informed that shami kebab translates to Syrian kebabs. 

However, in Hindi and Urdu the word sham means evening. Sham-e-Awadh, evening in Lucknow in the Kothi’s (Bunglows) of The Nawab’s of Lucknow are well know for serving many types of kebabs, and Shami Kebab certainly features prominently in their cuisine. 

Yet another claim comes from the village of Sham Churasi in Hoshiarpur district in Punjab. It doesn't matter which tale is true, I am just glad that someone did produced this kebab, which is really quite easy to make despite the elaborate write up.

Ingredients

• 500 gms of Lamb Mince
• 125 gms of Channa Dal
• 2 finely chopped Onions
• 3-4 Finely chopped Green Chillies
• 3 cloves of Garlic
• 1 inch of Ginger
• 1 tsf Cumin seeds
• 4 Cloves
• 6 Peppercorns
• 3 Green Cardamons
• 2 large Black Cardamons
• 1 inch Cinnamon stick
• 2 Bay leaves
• 2 tsf Coriander seeds
• 3 Dry Red Chillies
• 1 tsf Salt to taste
• 2 slightly beaten Eggs
• 1 Bunch of Fresh Coriander
• 1/2 cup Water
• Oil for shallow frying

Method:

1. Soak the Channa dal for approx 30 minutes
2. Put all the ingredients except for the eggs, coriander and oil in a pressure cooker or a pan. Cook for about 5 minutes in a pressure cooker (full pressure) or till the mince is half cooked. Dry off any liquid.
3. Grind the mix in a food processor till it is the consistency of a paste.
4. Add the beaten egg and chopped Coriander
5. Leave it to cool. Can leave it overnight in the fridge for the dough to settle.
6. Take a small amount to make small patties ready for shallow frying browning the kebabs on both sides.

Serve with Mint Chutney as a starter or with drinks snack.

Shahi Chicken Korma

Korma is the ultimate preparatory technique in the Mughlai cuisine. The origin of korma dates from the 16th century around the time of the Mughal Raj in Northern India (which included Pakistan and Bangladesh). Though the dish came with the Mughals from Persia, the word Korma is in fact derived from the Hindi and Urdu word for braise. The technique that is called braising in the West, is a way to tenderise tough meats. It involves first searing or browning of the meat on high heat, which is often referred to as locking of the juices by some modern chefs, then cooking slowly in juices with added acid in the form of tomatoes, wine or yogurt in a closed pot. The meat cooked in this way undergoes a chemical reaction called Maillard reaction, this locks in the flavours of the spices to the meat at the same time keeping it soft and tender.

When one speaks to local British Indian food enthusiasts, one gets the impression that Korma is some kind of a mild curry. This may well be true, as the yogurt does make the curry less spicy but Kormas don’t have to be.

In the Indian Korma dishes the general principle of searing the meat brown before cooking in the fluid in a closed pot is similar to what happens in the western braised food, but the fluids which we call gravy is livened up in Korma with the spices. Usually one uses yogurt for making the Korma but in my Shahi Korma I have used Cream to give it that rich flavour and colour, which Maharaja’s deserve!

Ingredients:

• 1/2 kg Chicken cut in to small portion 
• 1 inch Cinnamon stick
• 6 Cloves
• 4 Green Cardamoms
• 1 Bay leaf
• 1small chopped Onion
• 1/3 tin chopped Tomatoes
• 1 tsf Garlic paste
• 1 tsf Ginger paste
• 2 tsf Coriander powder
• 1 tsf Cumin powder
• 1 tsf Garam Masala
• 11/4 tsf Salt (to taste)
• 1/4 tsf Chillies powder
• 100 mls Cream
• 3 tbsf Oil
• Fresh Coriander chopped (optional)  

Method:

1. In a heavy pan heat the oil on medium heat.
2. When the oil is hot add cinnamon, cloves, cardamoms and bay leaf and stir till the cardamom swells up usually 2-3 minutes.
3. Add chopped onions and brown.
4. Add chopped tomatoes and mix well and brown or till the oil separates (see notes below).
5. Add the rest of the spices and mix well
6. Add the chicken pieces and mix well so that all the masala clings to the portions. Need to brown the chicken portions a bit.
7. Add the cream and mix well.
8. Add 150 mls water and bring to a boil then lower the heat. Now cover the pan and cook for 40 minutes or till the chicken has cooked. I tend to use a pressure cooker on which it cooks within 20 minutes.
9. Garnish with fresh coriander leaves (optional).

Fish Curry (North Indian Style)

In India the coastal areas are the biggest consumers of fish dishes and each region has put its mark by adding some local ingredient which is in plenty in the region e.g., coconut in the Goan cuisine. In the North India it is mainly the river fish is eaten. For some reason, fish is not eaten commonly, despite some big rivers flowing through the land. Fish has become more popular due to the migration of people from the coastal areas to the North.

When we were growing as children the only time fish was seen on the table would be that brought from a take away cafe. These days with air and good transport in places like Delhi one would see not only the fresh river fish but sea fish as well, otherwise how will our Bengali brethren survive in Delhi!

This particular dish I have acquired from a Indian family in the UK, and I can't give the real origins of it, however, it does taste good and is relatively easy to make. I use any filleted white fish but I suspect other fishes would be equally easy to make.

Ingredients:

• 0.5 kg Fish cut into 2 inch pieces
• 1 medium sized chopped Onions 
• 1/2 tsf Fenugreek seeds (methi)
• 1/2 tsf Chilli powder
• 1/2 tsf Turmeric (haldi)
• 1 tsf Salt to taste
• 4-5 tbsf Yoghurt
• 2 tbsp Oil (preferably mustard but any veggie oil will do)

Method:

1. Heat the oil and add the fenugreek seeds, ensuring they don't get burnt
2. Add the chopped onion and lightly brown them.
3. Add yogurt spoonful at a time and keep mixing to the sauce.
4. Add the spices and cook for another 2 minutes.
5. Add water to make a curry.
6. Bring to a boil and add the fish.
7. Cover and cook for 10 minutes or till the fish is done.
8. Serve hot garnished with coriander leaves. 

The perfect accompaniment would be plain boiled rice

Prawn Curry in Almond Sauce

Prawn Curry in Almond Sauce

If you want to impress someone and don’t really want to slave over the cooker for hours then this is the dish to make. I was introduced to this by my Badminton friend. I  believe he often has afternoon when he is not working and on one such I got a call from him. I had not seen him for some time so we were having our catch up chat when he casually asked me if I was free, which as it happened I was, so he asked me to come over for some lunch and added that he will cook something. I suggested that all this may take a long time and suggested having some sandwiches. But he promised me that by the time I reach his place the curry would be ready, and so it was!

I am having some guests and I needed certain dishes which I could make easily and quickly, so what better dish than Prawns, I will let you know how it went down with my friends.

Ingredients:

• 500 gms raw peeled Prawns.
• 3 tbsf of oil
• 2-3 medium sized Tomatoes
• 100 gms of Almond crushed
• 1 medium sized Onion
• 3 Garlic cloves
• 1-2 green Chillies
• 1 inch Ginger
• ½ tsf Chilli powder
• ¼ tsf Turmeric powder
• 1 tsf Coriander powder
• ½ tsf Salt
• 1 tsf Garam masala
• 25o mls of Milk

Method:

1. In a heavy frying pan with a cover heat the oil.
2. Add chopped onion and fry till they are very slightly golden colour (not brown).
3. Add the green chilli cut length wise, grated ginger and finely chopped garlic and lightly fry these.
4. Now add the powdered almonds and mix well
5. Add the spices i.e., Turmeric, Coriander, Chilli powders, salt and Garam Masala and stir for 3-4 minutes.
6. Now add the milk let it just come up to the boil. 
7. Add chopped tomatoes and mix well, bring it to a boil.
8. Lastly, add the prawns and cover the pan and cook for 5-10 minutes.
9. Garnish with chopped fresh coriander and serve.

Warning: Please remember that this dish contains nuts, therefore it is not suitable for people with nut allergy. 

Chicken Curry

Chicken Curry

The word curry comes from the Tamil word kari (கறி) which means sauce. This word was adopted by the British in the 17th century when the East India Company which was trading with the Tamils at Fort St. George, which became Madras and in 1996 was renamed Chennai. I suspect that the Madras Curry so popular in the 1970’s originates from this link. Curry is basically a stew. It can be made with lamb, beef chicken or pork, but in India where there are more vegetarians than non vegetarians, one can also use vegetables for making a curry.

Chicken curry has so many recipes, so don't worry if the recipe you have is different from the one I have chosen. What is important is that the meat needs to simmer in a closed vessel with liquid and spices so that the spices are ingrained in every fibre of your meat, a process I am ashamed doesn't happen in most so called Indian Restaurants. I suspect when one looks at the emergence of Indian Restaurants in the UK, it was surprising that the first ones were opened not by Indians but Bangladeshis, most not in the cookery trade. They deservedly get the credit for the popularity of Indian curries, but unfortunately at the cost of introducing poor Indian curries. On the back of popularity of the Indian food, even some of the very well known British chefs in the 1970-80’s developed curry pastes and powders which can be added to the meat and get a "sort of a curry". I am glad to say that these days we are seeing some genuine Indian and Pakistani Restaurant which have raised the standard and methods of Indian cooking in the new Restaurants. 

Ingredients:

Chicken Curry

• 1/2 Kg Chicken portions      
• 1 inch Cinnamon stick
• 6 Cloves
• 4 Green Cardamoms
• 1 Bay leaf
• 1small chopped Onion
• 1/3 tin chopped Tomatoes
• 3tbsf Yogurt
• 1 tsf Garlic paste
• 1 tsf Ginger paste
• 2 tsf Coriander powder
• 1 tsf Cumin powder
• 1 tsf Garam Masala
• 1 tsf Salt (to taste)
• 1/4 tsf Chillies powder
• 3 tbsf Oil
• Fresh Coriander chopped

Method:

1. In a heavy pan heat the oil on medium heat.
2. When the oil is hot, add cinnamon, cloves, cardamons and bay leaf, stir it till the cardamons swell up, usually takes 1-2 minutes.
3. Add chopped onions and brown by stirring them in the hot oil.
4. Add tomatoes and mix well and brown the mix till oil separates (when the masala is browned enough you will see that the oil is separate from the sauce).
5. Add the rest of the spices and mix well.
6. Add the chicken portions and mix well with the masala. Slightly brown the chicken evenly on all sides.
7. While the chicken is being browned add the yogurt a spoonful at a time and giving a stir ensuring that the yogurt doesn't curdles. Wait till the oil separates again.
8. Add 150 mls of water and bring it to a boil. Lower the heat and cover the pan and cook for approximately 40 minutes or till the chicken is nice and tender. I personally use a pressure cooker so need only about 20 minutes.
9. Garnish with some fresh coriander leaves before serving.

Lamb Chops

Lamb Chops

This is another of the street foods which is finding its rightful place in decent Restaurants both in India and the true Indian places in London. Though the recipe for most tikka style food is similar but I think the bone in the chops gives that added marrow flavour to the meat. I cook this dish in an oven but it can equally be done over a BBQ or a griddle.

Ingredients:

• 1/2 kg Lamb chops prick the meat.
• 150 gms Yogurt
• 2 tsf Garlic paste
• 2 tsf crushed Coriander seeds
• 1 tsf Garam Masala
• 1 tsf Salt (to taste)
• 2 Green Chillies finely chopped
• 1 medium Onion finely chopped
• 1 medium Onion sliced
• 4 whole Garlic pods
• 2 tbsf Oil
• Handful of fresh Coriander chopped

Method:

1. In a large bowl mix garlic, onion, green chilli, crushed coriander, garam masala and salt with the yogurt. 
2. Add the lamb pieces and rub the marinade thoroughly and leave it in the fridge for at least 3-4 hours.
3. On an oven tray lay the chops in a single row. 
4. Add the sliced onion and whole garlic around in the tray.
5. Put any left over marinade evenly and spray or brush the chops with oil. 
6. Cover the tray with foil.
7. Put the tray of chops in a pre-heated oven at 190⁰ C. Cook for 45-60 minutes or till the chops are done. Need to turn a couple of times.

Serve as starters

Can be done over the BBQ time would vary.

Handi Goosht - Lamb Curry Slow Cooked

Lamb Curry cooked in a Slow Cooker

Slow cooking is not new in India however, unfortunately it is a dying method because of the demise of the old charcoal cookers (Anghethi). These angheties often had two cookers ends, the main cooker was for normal high heat cooking and the other on the side was for slow cooking or just keeping the cooked dishes warm. I remember my maternal grandfather’s house where they had two kitchens one for the vegetarian and the other, outside the house for non-vegetarian cooking. No utensils from one kitchen could enter the other, the vegetarian kitchen being the main with more anghethis and utensils. The outside kitchen would mainly be used for visitors like my dad. They had  one male servant who was responsible for cooking only the meat dishes. The meat dishes he prepared depended on the availability of ingredients. Though the exact recipes would be difficult to obtain but here I have tried to replicate one of his dishes, which is simple in terms of ingredients but the taste is out of the world! He made this in a Handi on the slow cooker of his anghethi. Of course, I have made this dish in the modern slow cooker.

Most of the spices for this dish are better crushed or ground crudely. More importantly crush the spices just before cooking. This gives the finished dish that fresh spicy taste.

Ingredients:

• 1/2 kg Lamb cut to 1 inch cubes 
• 150 gms Yogurt
• 1 tsf Garlic paste
• 1 tsf Ginger paste
• 3 tsf crushed Coriander seeds
• 1 tsf crushed Cumin seeds
• 1 tsf Garam Masala
• 1 tsf Salt (to taste)
• 2 Whole dried red Chillies
• 1 medium Onion sliced
• 3 tbsf Oil
• 1 Tomato chopped
• Handful of fresh Coriander chopped

Method:

1. In a large bowl mix ginger, garlic, crushed coriander, cumin, garam masala and salt with the yogurt. Add the lamb pieces and rub the marinade thoroughly and leave it in the fridge for at least 3-4 hours.
2. In a wok heat the oil over high heat, when the oil is hot put the whole red chillies but just crush them with hand.
3. When the red chillies have charred add the sliced onion and brown so these are crispy.
4. While the oil is hot add the lamb along with the marinade and keep stirring ensuring that the yogurt doesn't curdles. Stir for 3-4 minutes or till the yogurt changes colour to brownish.
5. Pour all the ingredients of the wok in a pre-heated slow cooker. 
6. Add chopped tomato and fresh coriander. Leave it for at least 5-6 hours. You may spoon off the excess fat. Serve with nan bread.