Indian Curry Recipes (16 page)
TIP
For a hotter version, double the dried red chillies or add 2 finely chopped green chillies instead.
Apricot and Almond Chutney
In this deep-golden coloured chutney, infused with the flavours of orange, coriander and turmeric, the juices from the butternut squash are soaked up by dried apricots as they slowly cook together. The flaked almonds add a wonderful texture. This is particularly good with creamy and coconut-based curries, such as kormas.
Makes 1.75 kg
400 g/14 oz/2 cups golden caster or white caster (superfine) sugar
300 ml/½ pint/1¼ cups cider or white wine vinegar
1 butternut squash, weighing about 900 g/2 lb
1 large onion, chopped, or 60 ml/4 tbsp frozen diced onion
Finely grated zest and juice of 1 orange
275 g/10 oz/1¼ cups ready-to-eat dried apricots, chopped
1.5 ml/¼ tsp ground turmeric
10 ml/2 tsp coriander seeds
10 ml/2 tsp salt
100 g/4 oz/1 cup flaked (slivered) almonds
- Put the sugar and vinegar in the ceramic cooking pot and switch to High or Auto. Heat while preparing the remaining ingredients, stirring after about 20 minutes to help dissolve the sugar.
- Halve the butternut squash and scoop out the seeds. Peel off the skin, then cut the flesh into cubes of about 1 cm/½ in. Add to the pot with the onion, orange zest and juice, apricots, turmeric, coriander seeds and salt. Mix well.
- Cover with the lid and switch to Low or leave on Auto. Cook for 5 hours, stirring occasionally towards the end of cooking time. After 4 hours, the chutney should have a fairly thick consistency. If there is still a lot of liquid, remove the lid, switch to High and cook for the last hour uncovered.
- Stir in the flaked almonds, then spoon the hot chutney into warmed, sterilised jars and seal immediately.
- When cold, store the jars in a cool, dark place and leave the chutney to mature for at least 2 weeks before eating. Use within 1 year. Once opened, keep refrigerated.
TIP
Although this is particularly good with kormas, you can serve it with any curries.
Fresh Green Chutney
This is a vibrant green chutney which makes a great accompaniment to hot and spicy curries - it looks stunning simply drizzled across the top. You can also serve it as a dip before a meal with mini popadoms. Because it is made with fresh herbs, it will only keep for a day or two in the fridge.
Serves 4
45 ml/3 tbsp chopped fresh mint
45ml/3 tbsp chopped fresh or thawed frozen coriander (cilantro)
1 green chilli, seeded and finely chopped, or 10 ml/2 tsp green chilli purée (paste)
10 ml/2 tsp fresh or bottled lemon juice
150ml/¼ pint/2/3 cup plain yoghurt
Pinch of salt
- Put the mint, coriander and chilli in a bowl and stir in the lemon juice. Add the yoghurt and mix well. Season to taste with a little salt.
- Alternatively, wash and dry a large handful of mint leaves and a large handful of coriander leaves and pat dry on kitchen paper. Put in a small blender with the chilli, lemon juice and half the yogurt. Pulse until the herbs are finely chopped. Tip into a bowl, stir in the rest of the yoghurt and season with salt.
Tomato & Onion Cachumbar
Serving a simple vegetable side dish adds freshness, colour and texture to an Indian meal. Tossing the onion in the dressing for half an hour before mixing with the other ingredients helps to mellow the flavour. Salt draws out some of the juices from the tomato and cucumber, making them firmer and crunchier.
Serves 4
1 red onion
30 ml/2 tbsp groundnut (peanut) or sunflower oil
10 ml/2 tsp red wine vinegar
Freshly ground black pepper
6 firm ripe tomatoes
10 cm/4 in piece cucumber
2.5 ml/½ tsp salt
30 ml/2 tbsp chopped fresh or thawed frozen coriander (cilantro)
- Cut the onion into quarters and slice very thinly. Whisk the oil, vinegar and pepper together in a bowl. Add the onion slices and mix well. Set aside.
- Meanwhile, cut the tomatoes and cucumber into fine dice. Put in a sieve (strainer) over a bowl or in the sink and sprinkle with the salt. Leave to drain for 30 minutes. Add to the onion along with the coriander and mix well.
Carrot and Coriander Relish
This is a cooling accompaniment for h ot and spicy curries, or can be served as a simple dip with popadoms before a meal. Sprinkling the cucumber with salt draws out some of the moisture which would otherwise dilute the yoghurt. It also gives the cucumber a crisper texture.
Serves 4
350 g/12 oz carrots, peeled
2.5 ml/½ tsp salt
10 ml/2 tsp fresh or bottled lemon juice
45 ml/3 tbsp chopped fresh or frozen coriander (cilantro)
30 ml/2 tbsp groundnut (peanut) or sunflower oil
15 ml/1 tbsp black mustard seeds
- Coarsely grate the carrots into a bowl. Sprinkle with the salt and lemon juice and stir in the chopped coriander.
- Heat the oil in a very small pan over a medium heat. Fry the mustards seeds for 20-30 seconds or until they start to pop. Tip the hot seeds and oil over the carrots and stir well.
NOTE
Although best made fresh, this relish can be stored in a covered bowl in the fridge for 2-3 days.
Cucumber and Coriander Raita
This cooling combination will enhance any Indian meal, especially one that includes some hot dishes. Leave the skin on the cucumber for colour, flavour and texture.
Serves 4
½ cucumber, grated
1.5 ml/¼ tsp salt
300 ml/½ pint/1¼ cups thick plain or Greek-style yoghurt
45 ml/3 tbsp chopped fresh or frozen coriander (cilantro)
- Put the cucumber in a stainless steel or plastic sieve (strainer) and sprinkle with the salt. Leave to drain for 15 minutes, then press out some of the juices with a back of a spoon.
- Tip the cucumber into a bowl and stir in the yoghurt and coriander. Cover and chill in the fridge until needed. Garnish with a sprig of fresh coriander before serving, if you like.
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