The Big Book of Curry Recipes (46 page)

Take off the heat and allow to cool slightly then spoon into jars that have been washed, sterilized and warmed in the oven. Seal with vinegar-proof lids and allow to cool completely before labelling.

Store in a cool, dark, place to mature for 1 week before using.

Red Cauliflower Pickle

Red Cauliflower Pickle is a traditional Anglo-Indian recipe (dating back to the 1900s) for a classic pickle of cauliflower florets in a spiced vinegar syrup base coloured red with beetroot.

Ingredients:

2 large, fresh, cauliflowers

6 garlic cloves

15g (1/2 oz) fresh ginger, thinly sliced

3 green chillies, sliced into strips

1l (1 quart) vinegar

500g (1 lb) sugar

3 cinnamon sticks (3cm long)

1 large beetroot, boiled in its skin until tender

12 black peppercorns

salt, to taste

Method:

Separate the cauliflowers into small florets, rub with salt, place in a shallow dish and set aside to brine for 12 hours.

The following morning, drain away any liquid then set the cauliflower florets in the sun to dry for two days. At this time, transfer the cauliflower florets to wide-mouthed jars and add the peppercorns, garlic, ginger slices and chillies.

In the meantime, combine the sugar and vinegar in a non-reactive saucepan. Heat until the sugar dissolves then bring to a boil and cook down to a syrup. Add the cinnamon. Place the beetroot in a mortar and pound to a pulp. Place in a double layer of muslin and squeeze out all the juice.

Add this juice to the vinegar syrup. Pour the red-coloured syrup over the cauliflower and spices, ensuring that the florets are completely covered. Seal with vinegar-proof lids, allow to cool, label and store for three months to mature before using.

Stuffed Bell Pepper Pickle

Stufed Bell Pepper Pickle is a traditional Indian recipe for a classic pickle of bell peppers stuffed with a spiced papaya flesh blend that’s stored in jars, covered in vinegar and allowed to mature before use.

Ingredients:

12 small bell peppers (mixed colours)

60g (2 oz) mustard seeds

6 red chillies

7.5g (1/4 oz) garlic

7.5g (1/4 oz) fresh ginger, grated

7.5g (1/4 oz) ground turmeric

1 ripe papaya (pawpaw) [must be very ripe]

vinegar

1/2 tsp salt

Method:

Wash the bell peppers and wipe them dry. Remove the stalks then split each one down one side. Use a spoon through the slit to remove any seeds and membranes.

In the meantime, grind together the mustard seeds, chillies, garlic and ginger with a little of the vinegar in a food processor to form a thick paste. Add the turmeric and a little more vinegar and process again.

Take the papaya, cut in half and scoop out the seeds. Extract the flesh with a spoon, place in a bowl and add the salt. Stir to combine and set aside for 30 minutes then drain off all the liquid.

Mash the papaya and mix the fruit pulp with half the ground spice mix. Use this mixture to stuff the bell peppers. Sit the stuffed bell peppers in wide-mouthed jars.

Mix the remaining vinegar with the remaining spice mix and beat to combine. Pour this mixture over the stuffed bell peppers (ensure the vinegar covers them completely) then seal with a vinegar-proof lid. Label and set aside to mature for 1 week before use.

Sea-fish Pickle

Sea-fish Pickle is a traditional Indian recipe for a classic pickle of fried fish fillets with spices that are finished in vinegar, potted and used as pickle or relish.

Ingredients:

1.35kg (3 lb) firm white sea fish fillets

45g (1 1/2 oz) hot chilli powder

100g (3 1/2 oz) garlic, chopped

25g (1 oz) ground turmeric

25g (1 oz) fresh ginger, finely grated

30g (1 oz) green chillies, sliced into strips

1/2 tsp ground fenugreek seeds

1/2 tsp mustard seeds, ground

1 tsp ground cumin

6 dried curry leaves

450ml (2 cups less 2 tbsp) mustard oil

300ml (1 1/4 cups) good-quality vinegar

300ml (1 1/4 cups) white malt vinegar

1 tsp salt

Method:

Wash the fish fillets in the white wine vinegar then drain off the excess.

Heat the oil in a pan, add the fish and fry until golden brown on both sides and cooked through. Take out of the pan, drain, cool and chop into small pieces.

Heat the remaining oil in the pan and add the curry leaves, salt and spices. When browned and aromatic, return the fish to the pan and fry for 10 minutes more. Now stir in the good vinegar, bring to a simmer and cook for 10 minutes more.

Turn into a bowl, cover and set aside to marinate over night. The following day, pot the mixture and use within a week.

Fish-roe Sambal

Fish-roe Sambal is a traditional Indian recipe for a classic accompaniment of fish roes that are fried and finished with a blend of vinegar, lemon juice, chillies and onions.

Ingredients:

3 dessertspoons (heaped) fish roe

6 small onions, finely chopped

3 green chillies, chopped

60g (2 oz) butter or ghee

3 tbsp vinegar

juice of 2 lemons

1 tbsp Worcestershire sauce

Method:

Heat the butter or ghee in a pan and when hot, add the fish roes and fry for about 4 minutes.

In a bowl, mix the onions and chillies with the vinegar, lemon juice and Worcestershire sauce. Tip in the fried fish roes and mix thoroughly to combine. Serve as an accompaniment with rice.

Amb Halad Ka Achar  (Zedoary Pickle)

Amb Halad Ka Achar (Zedoary Pickle) is a traditional Indian recipe for a spicy pickle based on zedoary root, a relative of ginger.

This is a traditional Indian pickle and represents the way that Zedoary root (a relative of ginger) is typically utilized in India.

Ingredients:

3 tsp finely-chopped ginger

4 tsp finely-chopped zedoary

1 small green chilli, minced

6 tsp lemon juice

Method:

Mix all the ingredients tougher and add to a tight-lidded jar along with a pinch of salt. Shake well to blend and store in the fridge (it will keep for up to a month). Serve with rice, poppadoms and a lightly-spiced curry.

Peri Peri Sauce

Peri Peri Sauce is a traditional Indian recipe for very hot chilli-based sauce or condiment made with piri-piri (peri-peri) or bird’s-eye chillies.

Ingredients:

80g (2 1/2 oz) hot red (preferably piri-piri but Thai bird’s-eye will do) chillies

2 tsp tomato paste (or 4 tsp tomato purée)

1 tsp finely-grated lemon zest

1 tsp ground cumin or cumin seeds

Method:

Combine all the ingredients in a food processor and process until the chillies are completely rendered to a paste. Transfer to a jar and keep in the fridge. It will last for a couple of weeks.

Lentil or Potato Tempering

Lentil Or Potato Tempering is a traditional Indian recipe for a classic oil-based tempering with ginger, spices and chillies typically served over potatoes or lentils.

Ingredients:

1 tsp Black mustard seeds

10 curry leaves

3cm (1 in) length of ginger, finely chopped

3 Garlic Cloves, finely chopped

1 tsp Red Chillies, crushed

3 tbsp Sesame Oil or Ghee

Method:

In medium to hot oil, fry the mustard seeds until they pop. Lower the heat and stir-fry the garlic, ginger and chillies until light brown. Stir in the curry leaves & cook for a further 3-5 minutes. Serve over boiled lentils or boiled potatoes.

Meat and Fish Tempering

Meat and Fish Tempering is a traditional Indian recipe for a classic oil-based tempering with aniseeds, mustard seeds and curry leaves typically served over meat or fish.

Ingredients:

1/2 tsp Anise Seeds

1 tsp Black mustard seeds

10 curry leaves

2 Onions, finely chopped

3 tbsp Sesame Oil or Ghee

Method:

In medium to hot oil, fry the mustard seeds until they pop. Lower the heat and add the aniseeds and onion. Stir-fry until the onions are golden brown. Turn off the heat, and stir in the curry leaves for a couple of minutes. Pour over cooked fish or cooked meats.

Aam ki Hari Chatni (Green Mango and Apple Chutney)

Aam ki Hari Chatni (Green Mango and Apple Chutney) is a traditional Indian recipe for a classic chutney or chatni that, unlike the British version is not a pickle, but rather a puree of green mango, coriander, mint and chillies with lime juice, honey and spices.

This is a classic North Indian chutney that’s traditionally served with snacks such as samosas, onion bhajis and pakoras.

Ingredients:

1 ripe and firm green mango, peeled and roughly chopped

1 bunch coriander leaves, roughly chopped

1 small bunch fresh mint leaves, roughly chopped

5 green chillies, de-stemmed

juice and whole rind of 1 lemon

salt and black pepper, to taste

1 tsp cumin seeds (dry roasted to release their flavour)

1 tsp sugar or honey

1 small piece of ginger, roughly sliced

Method:

Making this dish is simplicity itself. Just add all the ingredients to a blender and render to a paste. You will probably need to add a little water to get this to the desired consistency.

This will keep in the fridge for several days. It also freezes well.

Hari Chatni with Anardana (Green Chutney with Pomegranate Seeds)

Hari Chatni with Anardana (Green Chutney with Pomegranate Seeds) is a traditional Indian recipe for a classic chutney or chatni that, unlike the British version is not a pickle, but rather a puree of coriander leaves, mint leaves, green chillies, tomatoes and spices.

Chutney is an English version of the Hindi word ‘chatni’, pronounced as chutni. The word ‘chatna’ means ‘to lick’ and represents the lip-smacking sound made on eating something tasty. The original Indian chatni is a mix of uncooked fruit (raw mango/apple/other fruits), green chillies, herbs like coriander and mint, a few spices, lemon or vinegar or tamarind, sometimes sugar, all ground together to make a paste. In Britain and the West this original idea was adapted to mean a spicy preserve/condiment, where fruit or vegetables have been cooked in vinegar, with spices and sugar, and then bottled.

Ingredients:

150g (5 oz) fresh coriander (cilantro) leaves

100g (3 1/2 oz) fresh, young, mint leaves

2 green chillies, with stalks removed

2 ripe tomatoes, blanched, peeled and chopped

1 tbsp anardana (pomegranate seeds)

salt to taste

1 tbsp cumin seeds (dry roasted and ground)

1 tsp Amchoor (mango powder)

Method:

Add the tomatoes to a blender and purée before adding the coriander, mint and chillies. Blend until smooth then add the spices and salt. Blitz to mix thoroughly and serve (this will also freeze quite well so you can make a large batch for later use).

Hot Chilli Chutney (Mirch ki Dhuan-dhar Chatni)

Mirch ki Dhuan-dhar Chatni (Hot Chilli Chutney) is a traditional Indian recipe for a classic chutney or chatni that, unlike the British version is not a pickle, but rather a puree of green chillies, mustard seeds, salt and malt vinegar.

Ingredients:

100g (3 1/2 oz) fresh green chillies (choose hot ones a few Scotch Bonnets in the mix are good)

25g (1 oz) mustard seeds, coarsely ground (black if possible)

100g (3 1/2 oz) salt

100ml (2/5 cup) malt vinegar (you may need less, depending on the chillies)

Method:

Wash the chillies and dry thoroughly before de-stemming and adding to a food processor along with the mustard seeds and salt. Blend, adding enough vinegar to form a coarse paste.

This is best if transferred to a clean, sterilized jar and left for a few days before using as the flavour improves as it matures.

Imli Chatni (Tamarind Chutney)

Imli Chatni (Tamarind Chutney) is a traditional Indian recipe for a classic chutney or chatni that is a boiled mix of tamarind water, spices, sugar, chilli powder and garam masala boiled until thick and stored in jars.

Ingredients:

400g (1 lb, scant) tamarind pulp (the semi-dry variety containing stones and skins is best)

1l (4 cups) hot water (about)

1 tsp cooking oil

1 tsp cumin seeds

generous pinch of asafoetida powder

6 tsp salt

100g (3 1/2 oz) jaggery (or palm sugar or Muscovado sugar)

1 tsp chilli powder

2 tsp powdered roasted cumin seeds

2 tsp
garam masala

Method:

Break the tamarind pulp into a bowl, cover with the hot water and set aside for 2 hours. After this time mash and squeeze the tamarind pulp with your hands to extract as much flavour as possible from it. Strain through a sieve and discard the skins and seeds.

Meanwhile heat the oil in a pan and add the cumin seeds and asafoetida powder. When the seeds splutter and release their aroma add the strained tamarind pulp and stir-in all the remaining ingredients (except the garam masala).

Bring to a brisk and cook for about 10 minutes, stirring all the while. Taste and add more jaggery or sugar if it’s too sour. Add the garam masala, take off the heat and allow to cool before lading the mixture into sterilized jars that have been warmed in an oven set to 100ºC for 5 minutes. Allow 1cm of head space then secure the lid, allow to cool and store.

This will keep for a month or more in the fridge. Or you can freeze, where it will keep indefinitely.

Hinga Mirsang (Green Chillies in Asafoetida)

Hinga Mirsang (Green Chillies in Asafoetida) is a traditional Indian recipe for a preserve of green chillies filled with spiced salt and preserved in salt.

Ingredients:

300g (2/3 lb) small, hot, green chillies (eg bird’s-eye)

100g (3 1/2 oz) white salt

45g (1 1/2 oz) black mustard seeds

6 tsp hing (asafoetida)