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Posts Tagged ‘Curry’

  1. Thai Green Salmon Curry

    May 7, 2012 by ismepete

    Today’s guest recipe for a quick and easy dinner comes from Mat Bennet from BritNet, based on Hayling Island, where I lived from birth until I was 21.

    It might not be the most authentic Thai curry in the world, but this flavour packed meal can be ready in less than 20 minutes, making it a regular feature of our dinner table on nights when we both work late.

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    Thai Green Salmon Curry

    Rating: 51

    Prep Time: 3 minutes

    Cook Time: 15 minutes

    Yield: 2

    Serving Size: 2

    Thai Green Salmon Curry

    Ingredients

    • 2 Pieces of Salmon – fillets / tranche / whatever – just enough salmon for 2 people
    • 1 Jar Thai green curry paste
    • 1 can of coconut milk
    • Some veg. I used baby sweetcorn and sugarsnap peas, although green beans, mange tout, sprouting broccoli or even frozen peas work really well
    • 1 Green Chilli – optional
    • Basmati rice – about 60g per person

    Instructions

    1. 2 Pieces of Salmon – fillets / tranche / whatever – just enough salmon for 2 people
    2. 1 Jar Thai green curry paste
    3. 1 can of coconut milk
    4. Some veg. I used baby sweetcorn and sugarsnap peas, although green beans, mange tout, sprouting broccoli or even frozen peas work really well
    5. 1 Green Chilli – optional
    6. Basmati rice – about 60g per person
    http://quickeasydinners.co.uk/thai-green-salmon-curry/

    This is a really flexible meal. We frequently do variations with prawn or chicken (if you do chicken don’t bother microwaving the veg – just throw them in the pan. If you are on a health kick then it works perfectly well with low fat coconut milk, although the result is thinner. Whilst this recipe was just for two, its easily scaled up and down appropriately!

    ** Thanks a lot for this Mat, this sort of thing is right up my street – I can see myself having a go at making this! Knowing me, I’d add considerably more chilli though!

    Category Quick Easy Dinner Recipes | Tags: ,,,, | No Comments

  2. A Great Rogan Josh-ish Curry Sauce

    December 26, 2010 by ismepete

    Todays post is a perfect one for those of you who have lots of Turkey left over from their Christmas Dinners and want to find a completely different way to finish up the meat.

    Sure, you could have a turkey sandwich or two, but they are swiftly going to become boring, so why not spice it up a little?

    Todays recipe is brought to you by Matt Hopson, and he has offered up a tasty Rogan Josh style curry sauce for us. Everything here can be adjusted to taste but after  Matt has cooked this quite a few times we  think this is about right. It looks like a lot of ingredients but it’s pretty easy to remember as everything is either 1 or 2 teaspoons except the oil & tomato purée :)

    What you need to make this great Rogan Josh Curry Sauce

    2 teaspoons of cumin seeds
    2 teaspoons of coriander seeds
    1 teaspoon of black peppercorns
    1 roasted red pepper (which you can quickly char if you put it under the grill)
    1 Clove of garlic
    2 teaspoons of Paprika
    2 teaspoons of garam masala
    1 teaspoon of turmeric
    2 tablespoons of vegetable oil
    2 tablespoons of tomato purée
    1 red chilli (or to taste)
    1 tin of tomatoes
    pinch of salt
    small bunch/handful of fresh coriander

    How to make this Rogan Josh Curry Sauce

    Dry fry the cumin, coriander seeds & the peppercorns until they are toasted, then grind them in a pestle & mortar.
    Mix the rest of the ingredients in a food processor and add the ground spices.
    Add 1 tin of tomatoes and blend together until you have a smooth sauce.
    If it looks a bit thick you can add some chicken/ vegetable stock until you get the consistency you want.
    Once the sauce is made you can add it to any meat or veg that you like.
    Whilst this does go with any meat, much like Matt, I too prefer lamb shoulder (or neck) as the meat to go with this curry.

    I also didn’t actually have a “traditional” Christmas Dinner this year, and instead went for a curry themed feast – with this sauce taking the place of the gravy – it was dead tasty. A slow roasted spiced lamb shoulder joint, fiery roast potato’s and some tasty chilli greens.

    Category Quick Easy Dinner Recipes | Tags: ,,,, | No Comments

  3. Lamb Bhoona

    April 1, 2010 by ismepete

    Like the Beef Stroganoff, this is another of my sister Genna’s recipes, adapted from a recipe she found to her milder taste – I would personally throw in considerably more chilli than this, but its all to personal taste really.

    What you will need to make Lamb Bhoona

    1. Onion puree (I batch cook onions, garlic & ginger, S&P – put them in a blender til they’re really fine & then freeze them into small 1 meal size pots)
    2. Lamb or chicken
    3. Passata
    4. 2 tbsp malt vinegar
    5. 1 1/2 tsp garam masala
    6. ground coriander
    7. 2/3 tsp chilli powder (whilst this is my sisters recipe, if this were me I would throw in some fresh chilli as well)
    8. turmeric
    9. knob of creamed coconut
    10. red lentils
    11. Spinach

    How to make the Lamb Bhoona

    1. fry the onion puree
    2. add the spices & vinegar
    3. add the meat (you can cook it in the dish or use pre cooked)
    4. add as much passata as you like once the meat is nearly cooked (i like it to have a bit of a sauce so add a reasonable amount)
    5. Add a splash of water, rinse the lentils & add. Once they have cooked add the spinach & allow to wilt
    6. add a knob of creamed coconut & maybe some half fat soured cream to taste as I’m rubbish with hot food!

    Serve this with the worlds easiest rice and maybe a naan bread – I also like curried spinach and potato as a side, and will likely be sharing a recipe for that soon.

    Category Quick Easy Dinner Recipes | Tags: ,,,,, | No Comments

  4. Lamb, Mango & Sweet Potato Thai Red Curry

    March 21, 2010 by ismepete

    Last night to go with The Easiest Rice in the World, I made a really tasty Lamb Red Thai Curry, with Mango and Sweet Potato. I’ve eaten in a few Thai restaurants and I don’t think I’ve ever seen Lamb on the menu, and have always cooked this curry with Prawns before, so I may have committed a huge food sin here… but boy do it taste good.

    This is inspired by a Nigella Lawson recipe, although I have adapted it quite a bit to make it to my taste!

    What you will need to make Lamb, Mango & Sweet Potato Curry for 2
    (with maybe a bit leftover for nibbles)

    1) 2 small / 1 large Lamb Neck Fillet

    2) 1 large Red Onion (or a good handful of spring onions)

    3) Thumb sized piece of Ginger

    4) 8 Cloves of Chopped/Grated Garlic (ok, not everyone will want that much, but I love the stuff)

    5) 2-10 Chilli’s (depending on how hot you like your food)

    6) 3 or 4 tablespoons of Thai Red Curry Paste (you can buy this or make your own – I’ll likely do a recipe for that in the future)

    7) 200ml Coconut Milk

    8) 300ml Boiling Water (you can also add lamb stock if you have it)

    9) 2 Teaspoons of Nam Pla (it’s a really fishy sauce, it’s ok if you don’t have it)

    10) Large Sweet Potato (around 300-400g)

    11) 1/2 Mango (around 200g)

    12) 1/2 Lime

    13) Fresh Coriander

    14) Tablespoon of Vegetable Oil

    How to make the Lamb, Mango & Sweet Potato Thai Curry:

    1) Heat the oil in a wok or large frying pan, and fry the onions, ginger and chili

    2) Chop in the lamb (I’m pretty lazy and use a pair of scissors)

    3) When the meat has been browned on all sides, add the Red Thai Curry Paste and continue frying.

    4) Add the Coconut milk, water/stock and the fish sauce and bring up to the boil.

    5) Add the Sweet Potato and simmer for about 10 minutes. This is a good time to pop the rice in the oven, if you are cooking the Easiest Rice in the World.

    6) Throw in the mango, and simmer for another 5 minutes before squeezing in the juice of half a lime – it should start to look like this:

    Lamb, Mango & Sweet Potato Curry

    7) Throw in some chopped coriander for flavour here, and serve on top of rice – I like mine in a bowl like this:

    Lamb, mango & sweet potato curry in a bowl

    If you find that you have made it too spicy, serve with a dollop of creme fraiche or yoghurt to cool you down. It also goes really nicely with some naan bread too!


    Category Quick Easy Dinner Recipes | Tags: ,,,,,,,, | No Comments

  5. Easiest Way to Cook Rice

    March 20, 2010 by ismepete

    Despite being a pretty confident chef, cooking a large variety of food styles that I will be showcasing on the blog in the coming weeks, rice is something that I have often struggled to cook well. It would always come out a bit dry, too wet, or too sticky and whilst it was perfectly edible, I was never satisfied.

    Whilst watching a cooking channel on TV, I stumbled across a method of cooking rice that takes 20 minutes in a heated oven, with the absolute minimum of effort, that so far has come out absolutely perfectly every time, and is incredibly easy to flavour appropriately for the meal.

    What you will need to make rice for 2:

    Takeaway Foil Tray with Lid (I get these at either Robert Dyas, or the local specialist Indian shop Akrams near me)

    100g Rice

    2 smalls cloves of garlic

    Salt & Pepper

    150ml Boiling Water

    How to make the Easiest Rice in the World:

    1) Pre-heat oven to 200c

    2) Put the rice in the tin.

    3) Bash garlic slightly with a pestle or the back of a rolling pin – you want to split it, not completely crush it. Put this in the tray

    4) Add salt & pepper

    5) Add boiling water and give everything a stir

    6) Put on the lid and bake for 20 minutes.

    7) Remove the garlic cloves, fork through the rice and stir!

    This rice comes out absolutely perfect every time I do it

    You can do all sorts to flavour this rice – add lemon rind and juice, saffron, turmeric but with or without these extra flavours, this is really the easiest way that I’ve ever found to cook rice!

    Category Side Dish Recipes | Tags: , | 3 Comments