It Just Has To Be Delicious

Posts tagged ‘curry’

Bhuna Sauce

I made an epic prawn bhuna the other day and I’ve had a few people asking me for the recipe, so here it is.

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I make mine dairy free, so I use coconut yoghurt or coconut cream instead of usual yoghurt, but if you don’t mind dairy, feel free to use lovely thick Greek yoghurt. I also use fresh tomatoes because the produce here in Perth is outstanding, but feel free to use tinned tomatoes if you wish.

This is how I skin and prepare my tomatoes – it’s quick and easy and by the time you have chopped your onions and garlic, the tomatoes will be ready to peel. I boil the kettle, and with a sharp knife I cut a shallow cross in the top where the stem was and again on the opposite side. Then I place them in  bowl of boiling hot water for about 5-6 minutes.

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Be careful when you remove them because they’ll be hot. The skin should come away easily just by rubbing it slightly, if it doesn’t then they need a bit longer.

20181028_083338.jpg I also remove any thick inner stem and the fibrous part where it attached to the plant. For this recipe I also remove most of the watery seedy part so that the final product is chunks of skinless tomato flesh.

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This recipe is enough to serve 6 people, you can also freeze portions of sauce to use later then you can add fresh chicken or prawns on the day that you serve it.

You need:

a quarter of a teaspoon each of:
coriander seeds
cumin seeds
fennel seeds
black mustard seeds

2 onions (chop one and a half of them and puree the other half in a blender)
2 teaspoons of garlic (either crushed or pureed with the onion puree above)
2 teaspoons of fresh grated ginger (or from a tube if that’s more convenient)
4 large ripe tomatoes
1 teaspoon of turmeric powder
2 teaspoons of chilli paste (or 1 teaspoon of chilli powder)
4 teaspoons of medium curry powder (I use Clive of India but choose your favourite brand or make your own)
300mls of chicken or vegetable stock
2 generous heaped dessertspoons of Greek yoghurt or coconut yoghurt or approx (150-200ml coconut cream)
4 tablespoons of tomato puree
2 teaspoons of garam masala
oil – vegetable, groundnut or something else with a mild or no flavour
salt and pepper

  1. Get everything chopped, pureed and ready.
  2. Heat 3 tablespoons of oil in a large pan and add the whole seeds.20181028_08505320181028_085505
  3. Once you hear them pop and crackle, add the onions, ginger, and garlic and stir to coat them in the spicy mixture.20181028_085635
  4. Once the onions start to soften, add the turmeric, chilli, and curry powder.20181028_085927
  5. Give everything a good stir, cook for a few minutes, then add the tomatoes and tomato puree.20181028_092055
  6. Cover and cook for approximately 10 – 15 minutes then stir in the yoghurt and the garam masala. The garam masala will make the sauce take on a brown colour. Once the tomatoes and onions are soft and a bit mushy, turn the heat off and leave the sauce covered to cool down in the pot. Add salt and pepper to taste. If it’s too spicy, add a little sugar to balance the spices. Freeze in appropriate portion sizes.
  7. If using the same day, reheat the sauce and add the protein of your choice e.g. raw prawns, chicken, lamb, veggies and cook until the meat or veggies are cooked through. I used lovely fresh large raw jumbo tiger prawns and they were delicious.
  8. Bhuna tends to be quite a dry curry, so use as much sauce as you like that suits your needs. I prefer more gravy so I tend to be quite generous with the sauce. If you reheat it uncovered, you can reduce the sauce if you prefer a thicker, richer flavour.

 

Gurkhas – Nepalese Restaurant – Kallaroo

Gurkhas Nepalese Restaurant Menu, Reviews, Photos, Location and Info - Zomato

I went to this restaurant on a whim on a Saturday night. Fancying something a bit different from the usual Japanese, Chinese or fish and chips, I scoured Urbanspoon for something local and came across this restaurant.

It is BYO and right next door to a bottleshop which is very convenient. The staff are gentle and welcoming, and the restaurant is modern with a clean, elegant ambience.

The menu is  unsurprisingly very similar to an Indian menu with the usual favourites like samosas, pakoras, tandoori etc.

We were given cumin poppadoms while we read the menu – it would have been nice to have some pickles to go with them.

We tried to choose something that we wouldn’t find in an Indian restaurant and opted for the Gurkhas special chicken curry, served on the bone, and the Prawns Makhani which is a creamy tomato sauce. To accompany this we chose pilau rice, mushroom bhaji and keema naan.

Mushroom Bhaji

Mushroom Bhaji

Keema Naan

Keema Naan

Prawn Makhani

Prawn Makhani

Gurkhas Special chicken curry

Gurkhas Special chicken curry

Pilau rice

Pilau rice

Curry on the plate

All of the dishes were really good, certainly better than most Indian restaurants in the northern suburbs. My only improvement would be to add more seasoning to the mushroom bhaji.

I would be very happy to go back to this restaurant.

India Cottage Clarkson

It’s not easy to find a nice curry restaurant in Perth. My personal favourite has always been Shehnai in Ocean Reef, and I have tried lots of recommended restaurants in Perth City but tend to find that they are either bland or the spices are too raw due to undercooking. India Cottage in Clarkson is a pleasant surprise – the curries similar to the UK style curries. I found the naan was cooked perfectly and each curry that we ordered was individually flavoured (didn’t taste like they were made with the same sauce). The rice portion was huge – a portion for one will serve two people.

The wait staff were also really nice and smiley. I will definitely be paying a return visit.

India Cottage Menu, Reviews, Photos, Location and Info - Zomato

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Vegetable naan

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Tarka dhal

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Prawn jalfrezi

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Chicken dhansak

Veggie samosas

Veggie samosas

My favourite Vietnamese curry

Those of you who know me will know that I love a curry. This vietnamese chicken and sweet potato curry is one of my favourites – once all of the ingredients are prepared, you just chuck them in the pot and leave it to cook. Once the sweet potato is soft, it is ready to serve. It also benefits from the addition of a small amount of caramel – sweetness is very good for relieving hot raw spices, and if I am cooking a curry that tastes too hot, I will generally add a teaspoon of sugar, leave it for a few minutes and then taste again.

I got this recipe from Ghillie Basan’s Vietnamese cook book, but I have added a few tweaks of my own.

Recipe

1.5 tablespoons curry powder (I use Indian Madras curry powder – if you feel really adventurous you can make your own)

1.5 tablespoons garam masala

1 tablespoon turmeric

500g chicken skinned – thighs are juicier, but I like to mix thigh and breast meat

1.5 tablespoons brown sugar (any type)

2 tablespoons sesame oil

2 shallots (or half a red onion) chopped finely

2 garlic cloves chopped or crushed

4cm galangal (if you can’t find it, use ginger), peeled and grated (it will be mushy when grated)

2 lemon grass stalks (remove the outer fibrous leaves, cut the end off to reveal the white middle, keep about 3cm intact, and make 4 long slits in the other part then bash with a mallet or flat heavy knife blade to release the flavour)

2 teaspoons chilli paste (sambal oelek – or use a large dried red chilli)

1 medium to large sweet potato, peeled and chopped

3 tablespoons fish sauce (use vietnamese nuoc mam if you can find it)

600ml coconut milk

small bunch coriander chopped

salt and pepper to taste

1. Mix the curry powder, garam masala and turmeric in a large bowl. Add the chicken and mix to coat with the dry spices.

2. Heat the sugar on a low heat with 1.5 tablespoons of water, after a while it should dissolve and turn golden. Remove from the heat.

3. Heat a large wok and add the sesame oil. Stir fry the shallots (or onion) with the garlic, galangal and lemon grass until they smell fragrant and lovely. Stir in the chilli paste.

4. Now add the chicken with all of the dry spice mix (don’t leave any behind) – stir fry for 2-3 minutes.

5. Add the coconut milk, mix well. Then add the caramel, fish sauce and sweet potato. Rinse out the caramel saucepan with 150ml water, and add it to the curry.

6. Bring to the boil and then simmer until the chicken is cooked and the sweet potato is tender.

7. Season to taste with salt and pepper, and stir in the coriander. Remove the lemon grass stalks before serving.

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