Tag Archives: curry

potato and pea curry

04 Friday Apr 2014

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potato and pea curry

A very simple and quick curry for every day. I served this on a bed of coconut rice and garnished it with caramelized onions.

Potato and Pea Curry

4 large potatoes, peeled and cut into 1-inch cubes

2 teaspoons brown mustard seeds

2 tablespoons ghee or canola oil

2 onions, sliced

2 closed garlic, crushed

2 teaspoons ginger, grated

1 teaspoons turmeric

salt and pepper

1/2 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon garam masala

1/2 cup water

2/3 cup frozen or fresh peas

2 tablespoons fresh mint, chopped

Heat the mustard seeds in a large dry pan until they start popping. Add the ghee (or oil), onions, garlic, ginger and cook, stirring, until soft. Add the turmeric, salt, pepper, chili powder, cumin garam masala and potatoes. Stir until coated.

Add the water and simmer, covered, for 15-20 minutes, or until potatoes are just tender. Add the peas and stir; simmer, covered for 3-5 minutes, or until the potatoes are cooked and the liquid is absorbed. Stir in the mint and serve hot or warm. Enjoy!

Resource:

Stephen, W. & al. (1996). The Essential Vegetarian Cookbook. NSW, Australia: Murdoch Books.

potato and pea curry

coconut fish curry

09 Monday Dec 2013

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fish curry

 

I was browsing through my Clay Pot Cooking cookbook and this recipe caught my eye. This warm spicy dish was perfect on  cold winter’s evening and I will definitely add this recipe to my list of favorites! I used red snapper this time around since that is what I happen to have in my freezer.

Coconut Fish Curry

4 thick fish fillets, such as cod or halibut, cut in half crosswise

2 teaspoons ground turmeric

2 tablespoons vegetable oil or mustard oil

1 tablespoon mustard seeds (optional)

2 onions, halved and sliced lengthwise

about 2 cups coconut milk, heated

2 red chilies, seeded and sliced

salt and freshly ground pepper

sprigs of cilantro to serve

 

For the ginger chile marinade:

2 tablespoons chile oil

2 tablespoons ginger puree

2 teaspoons crushed fennel seeds

 

To make the marinade, mix the oil, ginger and crushed fennel seeds in a shallow dish. Rub the fish with the turmeric then place in the chile oil mixture. Set aside to marinate for 2 hours or overnight.

Heat the oil in a skillet and add the mustard seeds (if using). Cook until they begin to pop. Add the onions and cook until they are soft and golden. Add the fish and cook at a high heat for about 2 minutes. Season to taste.

Add the coconut milk, the remaining marinade and the red chiles. Bring to a boil then transfer to a warmed, glazed clay pot (I used a dutch oven). Simmer in a preheated oven at 450*F for 5-10 minutes until the fish is done. Serve with Jasmine rice with sprigs of cilantro. Enjoy!

Resource:

Petersen-Schepelern, P. (1999). From Tandoori to Tagine: Claypot Cooking. Vancouver, BC: Raincoast Books

delicious everyday dal

31 Saturday Dec 2011

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While using up the last of the Christmas roast chicken leftovers in chicken salad sandwiches, I needed a soup idea that was both quick and delicious.  This Dal recipe is from Curries Without Worries, a cookbook I’ve been using for over 18 years. You can imagine how delighted I was to discover that author Sudha Koul has a blog of her own. Click here to visit her site and discover more of her wonderful Indian recipes.

Delicious Everyday DAL

1 cup lentils

6 cups water

salt to taste

3 ripe medium tomatoes, chopped

1 large onion, finely chopped

2 garlic cloves, minced

2 tablespoons fresh ginger, finely chopped

4 tablespoons GHEE

1 teaspoon ground tumeric

1 teaspoon whole cumin seeds

2 dry red hot peppers

1/2 cup fresh coriander, chopped

Bring all ingredients, EXCEPT fresh coriander, to a boil on high heat. Reduce heat to low and cook until the DAL is tender. This should take 20-30 minutes, depending on which DAL you use.

When DAL is done, sprinkle coriander on top, stir and serve hot.

Enjoy!

jamaican patties

26 Monday Sep 2011

Posted by in cook, curry, Jamaican, pastry

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A delicious snack on the go, finger food at a party or eat these for lunch with a cup of hot soup on a cool Autumn day. The curry in the dough and the spices in the filling are just enough spice to warm you up!

Dough:

2 cups flour

1-½ teaspoon baking powder

1 tsp curry powder

½ teaspoon turmeric

½ teaspoon salt

2/3 cup shortening

¼ cup butter

1/3 cup ice water (approximately)

Filling:

2 teaspoons vegetable oil

1 small onion

3 green onions

2 cloves garlic, minced

1 tablespoon diced chili pepper or ¼ teaspoon cayenne pepper

1 lb ground beef

1 tablespoon curry powder

1 teaspoon dried thyme

½ teaspoon turmeric

¼ teaspoon salt and pepper (or to taste)

1 cup water

½ cup breadcrumbs

Dough: In large bowl, stir together flour, baking powder, turmeric and salt. Cut in the shortening and butter until crumbly. Drizzle in the water, stirring with fork and adding up to 2 tablespoons more water if needed to make a soft dough.  Form into a ball and flatten into a disc. Wrap and chill for one hour. (Can be refrigerated for up to 5 days or frozen for up to 3 weeks.)

Filling: In skillet, heat oil over medium-high heat. Cook onion, green onion, garlic and pepper for 5 minutes or until softened. Remove with slotted spoon and set aside. Over high heat, sauté beef for 15 minutes or until no longer pink. Drain off fat. Return onion mixture to the pan along with curry powder, thyme, turmeric, salt and pepper. Cook for 3 minutes over medium heat. Pour in water and bring to a boil. Add crumbs and simmer for 3 minutes or until thickened but still juicy. Let cool. (Can be covered and refrigerated for one day.)

Divide the dough into 4 equal pieces then divide each piece into 4 more equal pieces. On a floured surface roll out each piece into a 5-inch circle. Brush edges with water and place 2 heaping tablespoons of filling into the center. Fold in half and press the edges together with a fork to seal. Prick each patty twice and place on an ungreased baking sheet. (Patties can be covered an refrigerated for one day.) Bake in 375 degree (F) oven for about 20 minutes or until crisp and golden. Enjoy!

Note: March 2014- I used spelt flour instead of all purpose flour in the pastry and ground turkey instead of beef. The patties turned out beautifully!