Indian Curry Recipes (9 page)
TIP
Always purchase small quantities of curry powder from a store that has a high turn-over and use by the sell-by date, as ground spices quickly lose their aromatic qualities.
Beef Bhuna
Bhuna is the term given to a technique in which spices are cooked in oil to bring out their flavour. In a bhuna curry, meat is added to this spice mixture and left to cook in its own juices over a very low heat to make a fairly dry dish. In the slow cooker, additional liquid is needed to tenderise the meat, giving the same results, but with a little more sauce. This is a very simple version using ready-made bhuna curry paste.
Serves 4
30 ml/2 tbsp groundnut (peanut) or sunflower oil
1 onion, chopped, or 45 ml/3 tbsp frozen diced onion
75 ml/5 tbsp bhuna curry paste
700 g/1½ lb braising or chuck steak, cubed
200 g/7 oz/small can chopped tomatoes
120 ml/4 fl oz/½ cup boiling beef stock
Salt, to taste
- Heat the oil in a large non-stick frying pan, add the onion and cook, stirring frequently, for 5 minutes. Stir in the curry paste and cook for about 15 seconds more.
- Add the beef and continue cooking over a medium heat for a further 3-4 minutes, stirring until the spices are very fragrant and the beef is beginning to brown.
- Tip the mixture into the ceramic cooking pot, then stir in the tomatoes followed by the stock. Cover with the lid and cook on Low for 5-8 hours, or until the beef is very tender.
- Taste and season with salt if necessary. Serve with Carrot and Coriander Relish and warmed Indian breads.
TIP
There's a whole range of interesting breads in the supermarkets so experiment to discover the ones you enjoy most.
Beef Pasanda
This is a spicy, yet fairly mild beef curry with a thick sauce made from nuts, coconut milk and cream. For a less rich dish, use thick plain or Greek-style yoghurt instead of the cream. Serve it with Lemon-scented or Spiced Spinach Rice and a Tomato and Onion Cachumbar.
Serves 4
50 g/2 oz/½ cup unsalted cashew nuts
50 g/2 oz/½ cup blanched almonds
15 ml/1 tbsp sesame seeds
15 ml/1 tbsp grated fresh or bottled ginger
2 garlic cloves
30 ml/2 tbsp groundnut (peanut) or sunflower oil
700 g/1½ lb lean braising or chuck steak, cut into 4 cm/1½ in chunks
1 large onion, chopped, or 60 ml/4 tbsp frozen diced onion
10 ml/2 tsp ground coriander
10 ml/2 tsp ground cumin
5 ml/1 tsp ground turmeric
6 green cardamom pods, split
4 whole cloves
150 ml/¼ pint/2/3 cup very hot (not boiling) beef stock
150 ml/¼ pint/2/3 cup coconut milk
150 ml/¼ pint/2/3 cup double (heavy) cream
15 ml/1 tbsp fresh or bottled lemon juice
Salt, to taste
- Put the cashews and almonds in a non-stick frying pan over a low heat and cook, stirring frequently for 2 minutes. Add the sesame seeds and continue cooking until just starting to turn golden brown. Remove from the heat and leave to cool.
- Tip the nuts and seeds into a spice or coffee grinder and process until the nuts are finely chopped. Blend with the ginger, garlic and 30 ml/2 tbsp cold water to make a smooth purée.
- Heat 15 ml/1 tbsp of oil in the pan and fry the beef until browned all over. Transfer to the ceramic cooking pot using a slotted spoon, leaving the fat and juices behind in the pan.
- Add the remaining 15 ml/1 tbsp oil to the pan and cook the onion for 5 minutes. Stir in the ground coriander, cumin, turmeric, cardamom pods and cloves, followed by the nut purée. Cook, stirring, for 2 minutes. Stir in the stock.
- Tip the mixture over the beef, then stir in the coconut milk and cream. Cover with the lid and cook on Low for 6-8 hours, or until the beef is very tender.
- Stir in the lemon juice and salt to taste. Serve with Lemon-scented Rice and Tomato and Onion Cachumbar.
VARIATIONS
This pasanda is equally good made with lamb or chicken thighs cooked on Low for 5-7 hours.
This dish also goes well with Spiced Spinach Rice.
Royal Beef with Almond Sauce
Many Indian dishes like this beef korma with a rich cream and almond sauce were inspired centuries ago by dishes from other countries such as Persia. Choose a simple accompaniment such as plain rice or naan bread and a green salad.
Serves 4
4 garlic cloves, crushed, or 20 ml/4 tsp garlic purée (paste)
15 ml/1 tbsp grated fresh or bottled ginger
50 g/2 oz/½ cup blanched almonds
60 ml/4 tbsp cold water
30 ml/2 tbsp groundnut (peanut) or sunflower oil
700 g/1½ lb beef, braising or chuck steak, cubed
1 large onion, chopped, or 60 ml/4 tbsp frozen diced onion
6 green cardamom pods, split
6 whole cloves
1.5 ml/¼ tsp ground cinnamon
5 ml/1 tsp ground coriander
10 ml/2 tsp ground cumin
Pinch of cayenne pepper
350 ml/12 fl oz/11/3 cups very hot (not boiling) light beef or vegetable stock
150 ml/¼ pint/2/3 cup double (heavy) cream
Salt and freshly ground black pepper
5 ml/1 tsp garam masala
- Put the garlic, ginger and almonds in a spice or coffee grinder or small food processor and blend until finely chopped. Add the water and blend to a smooth purée.
- Heat 15 ml/1 tbsp of the oil in a large frying pan and fry the beef until browned all over. Transfer to the ceramic cooking pot with a slotted spoon.
- Add the remaining oil to the pan and fry the onion for 6-7 minutes until almost soft. Stir in the cardamom pods, cloves, cinnamon, coriander, cumin and cayenne pepper and the almond purée. Cook, stirring, for a further 2 minutes.
- Turn off the heat and stir in the stock and cream. Season with salt and pepper and tip the mixture over the beef in the pot. Stir well.
- Cover with the lid and cook on Low for 6-8 hours or until the beef is very tender. Stir in the garam masala, then taste and adjust the seasoning if necessary. Serve with basmati rice or naan bread and a salad.
TIP
The whole spices aren't meant to be eaten, so remove them, if you prefer, before serving.
Much of India is surrounded by sea, abundant with fish and seafood, and this is reflected in its range of wonderful curries. Healthy and delicious, fish is eminently suitable for the slow cooker as the gentle, even cooking ensures that it retains its shape and texture and doesn't disintegrate during cooking.
Although large whole fish won't fit into the slow cooker, it's absolutely perfect for fish steaks and fillets. Unlike meat, fish cooks relatively quickly in the slow cooker so is unsuitable for all-day cooking and many of the dishes in this chapter cook in less than 2 hours.
When buying fish and seafood, remember that if it's really fresh it shouldn't smell 'fishy'. Obviously, it's difficult to test pre-packed fish for freshness but buy from a reliable source and make sure that it looks firm and moist.
Both fresh and frozen seafood should be put in the refrigerator or freezer as soon as possible and, ideally, fresh fish should be cooked and eaten on the day you buy it.
Tandoori Fish with Cucumber
This fish dish has all the lively taste that is characteristic of tandoori cooking and is a great way to prepare thick white fish fillets. Here, it is paired with a fresh-tasting sambal, a spicy relish which adds both colour and flavour. There is no need to marinate the fish as the aromatic flavours will seep into it during cooking.
Serves 4
5 ml/1 tsp ground cumin
5 ml/1 tsp ground coriander
2.5 ml/½ tsp ground turmeric
2.5 ml/½ tsp paprika
2.5 ml/½ tsp mild chilli powder
Pinch of salt
15 ml/1 tbsp lemon juice
150 ml/¼ pint/2/3 cup Greek-style yoghurt
4 pieces of thick firm white fish fillet, about 150 g/5 oz each
For the cucumber and tomato sambal:
15 ml/1 tbsp sunflower oil
5 ml/1 tsp lime or lemon juice
Salt and freshly ground black pepper
1 small red onion, finely chopped
4 ripe tomatoes, seeded and chopped
½ cucumber, chopped
30 ml/2 tbsp chopped fresh or frozen coriander (cilantro)
- Blend the cumin, ground coriander, turmeric, paprika, chilli powder, salt and lemon juice together in a bowl. Stir in the yoghurt. Arrange the fish in a single layer in the ceramic cooking pot and spread the yoghurt mixture all over the fish. Cover with the lid and switch the slow cooker on to Low. Cook for 1-1½ hours or until the fish is opaque and flakes easily.
- Meanwhile, to make the sambal, whisk the oil and citrus juice in a bowl with a little salt and pepper. Add the red onion and stir to coat in the dressing. Leave for a few minutes to mellow while preparing the remaining ingredients.
- Stir in the tomatoes, cucumber and chopped coriander. Cover and leave at room temperature until the fish is ready, or if preparing the dish in advance, chill in the fridge.
- Carefully transfer the fish to warmed serving plates using a fish slice. Garnish with wedges of lime or lemon and serve with rice and the sambal.
Keralan Fish Curry
The combination of dried red chillies and creamy coconut milk is popular in South Indian cooking as this traditional curry illustrates. Serve with plenty of plain boiled or steamed rice to soak up the sauce and, if you like, some wedges of fresh lime to squeeze over the fish.
Serves 4
2.5 ml/½ tsp ground turmeric
10 ml/2 tsp paprika
Juice of 1 lime
450 g/1 lb firm white fish such as turbot, cut into large bite-sized chunks
5 ml/1 tsp mustard seeds
1.5 ml/¼ tsp fenugreek seeds
15 ml/1 tbsp sunflower oil
1 onion, chopped, or 45 ml/3 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
15 ml/1 tbsp grated fresh or bottled ginger
1.5 ml/¼ tsp crushed dried red chillies
5 ml/1 tsp ground coriander
250 ml/8 fl oz/1 cup coconut milk
Salt and freshly ground black pepper
- Mix the turmeric, paprika and lime juice in the ceramic cooking pot. Add the chunks of fish and stir to coat. Leave to marinade for a few minutes.
- Meanwhile, put the mustard and fenugreek seeds in a dry non-stick frying pan over a medium heat for 1-2 minutes until they give off a spicy aroma. Tip on to a small bowl or plate.
- Add the oil to the pan and fry the onion for 7-8 minutes until soft. Add the garlic, ginger, chillies, ground coriander and mustard and fenugreek seeds. Cook for 1 more minute, stirring all the time. Turn off the heat, then stir in the coconut milk and season with salt and pepper.
- Pour the spicy coconut mixture over the fish and stir well. Cover with the lid and switch the slow cooker on to Low. Cook for 1¼-1½ hours or until the fish is cooked and opaque. Serve with rice and wedges of fresh lime, if you like.
TIP
Remember that fish cooks quickly so cannot be left for too long even in the slow cooker.
Creamy Coconut Salmon
Salmon is quite a firm fish and retains its shape and texture well in the slow cooker. Here it is cooked in a rich sauce made from a fragrant blend of spices, garlic and chilli. Coconut milk mellows the sauce and gives it a thick creamy texture. Serve with plain steamed or boiled rice, raita and a green vegetable.
Serves 4
15 ml/1 tbsp sunflower oil
1 onion, finely chopped, or 45 ml/3 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
10 ml/2 tsp grated fresh or bottled ginger
1 fresh green chilli, seeded and chopped, or 5 ml/1 tsp green chilli purée (paste)
5 ml/1 tsp ground cumin
5 ml/1 tsp ground coriander
5 ml/1 tsp chilli powder
2.5 ml/½ tsp ground turmeric
15 ml/1 tbsp lemon juice
250 ml/8 fl oz/1 cup coconut milk
4 salmon steaks, each about 175 g/6 oz
Salt and freshly ground black pepper
- Heat the oil in a frying pan, add the onion and gently fry for 5 minutes, stirring often. Add the garlic, ginger, chilli, cumin, coriander, chilli powder and turmeric and cook for a further 2 minutes, stirring all the time. Turn off the heat and stir in the lemon juice.
- Spoon the mixture into a food processor or blender and pour in about half of the coconut milk. Blend to a smooth purée.
- Tip the purée into the ceramic cooking pot and stir in the rest of the coconut milk. Cover with the lid and switch on the slow cooker. Cook for 1 hour on High or 2 hours on Low.
- Add the salmon steaks to the sauce, arranging them in a single layer and spooning some of the sauce over the top to keep the fish moist as it cooks. Cover with the lid again and cook on Low for a further 45-60 minutes or until the fish flakes easily and is tender.
- Lift the fish on to warmed serving plates and spoon the sauce over. Serve with basmati rice and a side dish such as cucumber raita or a green vegetable dish.
VARIATIONS
Use any firm-fleshed fish instead of salmon.
You could also serve this with Cucumber and Coriander Raita.
Spiced Halibut Curry
H
alibut is a firm white fish which works well in this robust tomato-spiced curry. The richness of the fish is balanced with the acidity of the lemon juice and vinegar and the sweetness of tomatoes and sugar, which give the sauce an almost sweet and sour flavour.
Serves 4
30 ml/2 tbsp fresh or bottled lemon juice
15 ml/1 tbsp red wine vinegar
30 ml/2 tbsp cumin seeds
5 ml/1 tsp chilli powder
5 ml/1 tsp ground turmeric
700 g/1½ lb halibut fillets, skinned and cut into large bite-sized chunks
30 ml/2 tbsp sunflower oil
1 onion, chopped, or 45 ml/3 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
30 ml/2 tbsp grated fresh or bottled ginger
2 x 400 g/14 oz/large cans chopped tomatoes
2.5 ml/½ tsp salt
5 ml/1 tsp sugar
15 ml/1 tbsp chopped fresh or frozen coriander (cilantro)