Three mouth-wateringly good recipes to try this National Curry Week

Curry2

October 7 – 13 marks the 21st annual National Curry Week!

From authentic Indian street food to Michelin-starred fine dining and cooking at home, curry can truly be all things to all people. This week is about celebrating the flavours, variations and well, eating of curry!

To inspire you to get creative with your cuisine, here are three recipes from National Curry Week for you to try at home – you’d be madras not too!

Oh My Cod – Serves 4-5

Fish and Chips with a Desi Swerve

Takeaways are a Friday night treat across the UK, but how do you decide between popping down to your local chippy or spicing up your evening with an Indian? This dish allows you to combine the two - without having to sit and wait for the delivery man to ring your doorbell!

What you’ll need:

Fish    

360g plain flour           

400-420ml Kingfisher Beer*               

2 teaspoons salt

4 or 5 175g cod fillets, skinned and boned

Sunflower oil for deep frying

¾ teaspoon black pepper powder

1 ½ teaspoons red chilli powder

1 teaspoon garam masala

Tartare Sauce 

260g mayonnaise

70g gherkins, finely chopped  

30g capers, finely chopped

Pinch of salt     

Pinch of black pepper powder             

¼ teaspoon chaat masala   

Chips              

1kg Maris Piper, King Edward or Desiree potatoes

Sunflower oil, for deep frying

Pinch of salt

 

Mushy Peas

450g peas, tinned or frozen

1 ½ tablespoons double cream

20g butter, melted

¾ teaspoon salt

Quarter teaspoon black pepper powder

1 tablespoon fresh coriander, chopped

1 teaspoon cumin seeds

 

 

Fish

1. Pre-heat the oven to 150°c and the oil to 180°c for deep frying

2. Whisk together 280g of the flour, beer (or sparkling water), and remaining ingredients until smooth and leave to rest for 15 minutes. Make sure the fish is dry and dust lightly with the remaining flour

3. Dip the fish into the batter until coated well all over, then carefully place in the hot oil and cook for 6-8 minutes until golden and crispy

4. Remove from the pan/fryer, drain and sit on a baking tray lined with greaseproof paper. Place in the pre-heated oven to keep warm while you prepare the remaining fillets 

Chips

1. Peel the potatoes and cut into your preferred size, then rinse well in cold water

2. Parboil the chips in boiling salted water for 4-5 minutes until softened but still retaining their shape

3. Drain and pat dry, then deep fry in oil for 7-8 minutes or until golden and crisp

Mushy Peas

1. Bring a shallow pot of water to the boil over a medium-high heat. Add the peas and cook for 3 minutes until tender, then drain and transfer to a blender or food processor

2. Dry roast the cumin seeds in a pan for 2-3 minutes

3. Add the remaining ingredients and process until blended but still thick with small pieces of peas

Tartare Sauce

1. Mix together all ingredients

2. Adjust seasoning to taste and serve with the fish, chips and mushy peas

Soft Shell Crab and King Prawn Curry – Serves 4

This dish has been adapted from the more traditional curries that are served in the Eastern towns and cities of India. A popular dish, this tends to win people over as they fall for the coconut milk and mustard flavoured sauce.

What you’ll need:

4 soft shell crabs

360g king prawns

200ml coconut cream

20g tomatoes

8g coriander

80ml Greek yoghurt

20g onion

80g pakora mix

12g green chillies

12g mustard

20g coriander powder

 

 

 

1. Combine the coconut cream, tomatoes, coriander, green chillies, mustard, coriander powder, Greek yoghurt and onions in a saucepan and heat through

2. Coat the soft-shell crab with light pakora mix and fry until crisp

3. Lightly fry the king prawn

4. Pour the sauce into a bowl and place the crab and the prawns on top and serve 

Beetroot Shami Kebab - Serves 4

This dish is based on the classic street food dish, Shami Kebab. More commonly a meat-based dish, this is a vegetarian-friendly version by substituting the meat with beetroot, giving the kebabs a new and fresh flavour.

What you’ll need:

100g potatoes

200g beetroot

2 tablespoons ginger and garlic paste

Half tablespoon cumin

1 red onion, chopped

1 teaspoon chilli powder

1 tablespoon coriander powder

100g breadcrumbs

2 tablespoons plain flour

Salt, to taste

 

 

1. Wash, peel and then grate the beetroot. Then squeeze the juice from the beetroot into a mixing bowl

2. Heat oil in a deep pan, then add the cumin seeds and chopped onions, sautéing until the onions turn a light brown

3. Add the ginger and garlic paste to the pan, then add the coriander and chilli powders. Add the salt and sauté for 1 minute

4. Add the grated beetroot and sauté for a few minutes until the beetroot is half cooked, then cool the mixture down

5. Boil the potatoes in a saucepan, then once boiled, grate into the mixture. Divide the mixture into equal portions and shape them into balls/patties

6. In a bowl, mix the plain flour together with 100ml of water

7. Heat oil in a deep pan, dip the patties into the flour mixture to form a thin wet coating over the patties, and then coat in the breadcrumbs and deep fry until a golden brown

8. Serve hot with tomato ketchup or mint and tamarind chutney

 

 

 

 

0

Brilliant Oh My Cod
Flora Indica Soft Shell Crab
Indian Tiffin Room 119