Pork Vindaloo

It has been sometime since I've tried any new meat curry recipes from Madhur Jafrrey because I keep going back to the few favourite recipes that I've made before. Among my top MJ's favourite meat curry dishes are Meatball Curry, Kerala-Style Bhuna Pork, Pork In A Mustard Spice Mix, Goan Pork Vindaloo with Potatoes, and our top favourite in my house, Red Pork Curry. I have cooked this many times since then.

Last week I've made Ina Garten's Scallion Basmati Rice, Madhur Jaffrey's Cabbage with Garlic and Shallots, and to complete the menu, this Pork Vindaloo, another one of MJ delicious curry.

This recipe has very few ingredients, and if you love cooking curries at home, like I do, you would probably have the spices needed, ground cumin, ground turmeric and chilli powder. Yup only three spices! The surprise ingredient here is grainy French mustard. In Madhur Jaffrey own words, "Most recipes for vindaloo involve grinding mustard seeds in vinegar. To save this step, I have used grainy French Pommery mustard (Moutarde de Meaux) which already contains vinegar. It works beautifully." And I totally agree with her, it works deliciously!

And in a vindaloo recipe, garlic is one of the essential ingredient. Along with the onions used, this is my third post for this week's IHCC theme, October Monthly Featured Ingredient Challenge : Alliums !

I've doubled the recipe, as always, for curries like this, as a single recipe is never enough. I would suggest you do the same if you are cooking for 4-6 people. Leftovers is always a good thing for curries like this. The only changes I've made is to use 2-1/2 times more of the spices. For the chilli powder, MJ says that more can be added if you prefer a spicy dish. Of course we do! I have used 2 tablespoons, as the one I used is medium-hot. Use less if the chilli powder is extra hot.  I have however reduced the amount of coconut milk, as I have always prefer to use less coconut milk for curries like this. I want the flavour and taste of the spices to stand out boldly, and not to be tone down by the creaminess of the coconut milk. So for double recipe, I have used only about 150ml of coconut milk, with 350 ml water. 

Using French grainy mustard is indeed a great idea of MJ! The grainy mustard is mixed with the three spices, salt and vinegar in a small bowl. Slice the onions into half rings and crash the garlic into a pulp. Fry the onions in some oil until medium brown, then add the garlic, stir for 30 seconds, then add the mustard mixture. Stir and fry for about 1 minute, then add in the meat, stir fry for 3 minutes. Pour in the coconut milk and water. Cook for about an hour, stirring now and then, until the meat is tender. You may need to add a few tablespoons of water if the curry appear dry during cooking. 

Delicious Pork Vindaloo! Tender meat, infused with the flavours of the spices and vinegar. And we love the gravy. This delicious dish is so good with the Scallion Basmati Rice and the Cabbage. Looks like this is one more curry that will be repeated in my kitchen! 

Pork or Lamb Vindaloo

(adapted from 100 Essential Curries, Madhur Jaffrey)

serves 3-4

1-1/2 tablespoons grainy French mustard

1-1/2 teaspoons ground cumin

1/4 teaspoon ground turmeric

1/2 - 1 tsp chilli powder

1 teaspoon salt

1 teaspoon red wine vinegar

100gm (4oz) onions, peeled

6 large garlic cloves, peeled

3 tablespoons vegetable oil

550gm (1-1/4 lb) boned hand of pork or shoulder of lamb, cut into 2.5cm (1 in) cubes

150ml (5 fl oz) tinned coconut milk, well stirred

Step One

Combine the mustard, cumin powder, turmeric, chilli powder, salt and vinegar in a cup. Mix well.

Step Two

Slice the onions into fine half-rings and crush the garlic to a pulp. Put the oil in a large, non-stick frying pan and set over medium-high heat. When hot, add the onions. Stir and fry until they are medium brown. Add the garlic. Stir and fry for 30 seconds. Add the paste from the cup. Stir and fry for a minute, then add the meat. Stir and fro for about 3 minutes.

Step Three

Now add in the coconut milk and 150ml (5fl oz) water if you are going to cook in a pressure cooker and 250ml (8fl oz) water if you are going to continue to cook in the frying pan. (Transfer to a pressure cooker at this state if that is your intention). Cover and either bring up to pressure, or to a boil if you are using the frying pan. Lower the heat to a simmer and cook for 20 minutes in a pressure cooker and 60-70 minutes in the frying pan.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week,

October Monthly Featured Ingredient Challenge : Alliums

and 

 I'm linking this post with Cookbook Countdown #22 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Cabbage With Garlic And Shallots

My second post for I Heart Cooking Clubs (IHCC) theme for this week, October Monthly Featured Ingredient Challenge : Alliums !

I've made a simple, vegetable side dish, Cabbage with Garlic and Shallots, one of Madhur Jaffrey's recipes from her cookbook World Vegetarian, a thick book with 650 vegetarian recipes!

Ingredients used are cabbage, garlic, shallots, green chile, scallions and Chinese celery of which I have replaced with fresh cilantro. Recipe calls for 1/4 cup of water, the next time I will use only a tablespoon or two just to moisten the dish, since I've skipped the part where it says to cover and cook for 5 to 7 minutes. The cabbage is young and tender, so it takes just a few minutes of stir-frying to wilt it down and soften it a little. Instead of stock, I've used water, since the cabbage is sweet, the veggie stock is not really necessary. A simple lovely side dish, which I've served with Ina Garten's Scallion Basmati Rice and a curry dish, which I will be sharing in my next post.

Cabbage with Garlic and Shallots
(adapted from World Vegetarian, Madhur Jaffrey)
3 tablespoons peanut or canola oil
4 to 5 medium shallots, peeled and cut into long, fine slivers
2 garlic cloves, peeled and cut into long, thin slivers
1 fresh  hot green chile, cut into long, fine slivers
4 scallions, first cut into 2-inch lengths and then into long, fine strips
1-3/4 pounds fresh green cabbage (about 1/2 large head), with its hard core removed and then cut lengthwise into very fine strips
3 to 4 tablespoons chopped Chinese celery or plain celery leaves (fresh cilantro)
1/4 cup vegetable stock
1 teaspoon salt, or to taste

Put the oil in a large, wide pan or large wok and set over medium-high heat. When hot, put in the shallots and garlic. Stir and fry for a minute. Put in the green chile and stir for another 30 seconds. Now put in the scallions, cabbage, and celery. Cover, turn the heat to medium, and cook for 5 to 7 minutes, or until the cabbage has wilted completely. Uncover, turn the heat up a bit, and stir for another minute or two. Taste for salt and pepper.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week,

October Monthly Featured Ingredient Challenge : Alliums

and 

 I'm linking this post with Cookbook Countdown #22 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Green Bean and Potato Curry

This month's featured ingredient/dish at I Heart Cooking Clubs (IHCC) is Potatoes! I'm visiting the recipes from Madhur Jaffrey this week, and made her Green Bean and Potato Curry. Madhur Jaffrey describes this dish as "This is a simple curry to be served with rice, pickles and chutneys". 

There's some Sri Lankan Raw Curry Powder used in the recipe, but not to worry, she has included how to make this curry powder at home. It is really simple and does not take up much time at all.

The toasted spices

The spices used : coriander seeds, fennel seeds, cumin seeds, fenugreek seeds, fresh curry leaves, desiccated coconut, raw rice and brown mustard seeds. I have all the ingredients in my pantry and the curry leaves from my garden pot. These spices are supposed to be put into the oven at low temperature for one hour. But I have toasted them in a saucepan over the stove until fragrant and the curry leaves are dry and crispy, which takes about five minutes. Let the spices cool, and grind as finely as possible in a dry mill. 

Grind as finely as possible. It smells really good.

To cook the curry, the cubed potatoes are first boiled in some water which is added a pinch of turmeric, for a few minutes until the potatoes are almost done. I have skipped this part, and added the potatoes along with the green beans during cooking. Also I have added some hard-boiled eggs, peel and add to the curry along with the veggies. Other ingredients used ; chopped onions, garlic, ginger, fresh green chillies, cinnamon stick, lime juice and coconut milk.

This is a simple and mild curry. Both the hubby and son thought that this curry is tasty. We ate this with rice, and I'm glad I've added the hard-boiled eggs. 

Green Bean and Potato Curry
(adapted from World Vegetarian by Madhur Jaffrey)
2 medium potatoes (about 1/2 pound), peeled and cut into 3/4-inch dice
1/2 teaspoon ground turmeric
3 tablespoons peanut or canola oil
15 fresh curry leaves (substitute fresh holy basil or basil leaves for a different but equally interesting flavour)
1 cup very finely chopped shallots or red onion
3 garlic cloves, peeled and very finely chopped
1/2 teaspoon very finely chopped peeled fresh ginger
3 small fresh hot green chillies, cut crosswise into fine rings
3/4 pound green beans, cut to 1" lengths
4 teaspoons Sri Lankan Raw Curry Powder **
1 cup canned coconut milk (shake the can before using)
1 (3-inch) cinnamon stick
1-1/4 to 1-1/2 teaspoon salt
2 tablespoons fresh lime juice (I use 1 teaspoon)
4 hard boiled eggs, peeled (my addition)

In a medium pot, combine the potatoes, enough water to cover them well, and 1/4 teaspoon turmeric. Bring to a boil. Cover partially, turn the heat down a bit, and cook until the potatoes are almost done but still hold their shape well. Drain. (I have skipped this step, adding the potatoes along with the green beans).

Put the oil in a large saute pan or frying pan and set over medium-high heat. When hot, put in the curry leaves. Ten seconds later, put in the shallots, garlic, ginger, and green chillies. Saute for 2 to 3 minutes. Put in the green beans (and potatoes) and saute for another minute. Put in the curry powder and stir once. Now put in the coconut, 1 cup of water, the remaining 1/4 teaspoon turmeric, cinnamon stick, salt and potatoes (and eggs). Stir and bring to a boil. Cover, turn the heat down to low, and cook about 15 minutes, or until the beans are just tender. Add the lime juice and stir it in.

Remove the cinnamon stick and serve.

Sri Lankan Raw Curry Powder

(This curry powder is perfect for all vegetable curries)

2 tablespoons whole coriander seeds

1 tablespoon whole fennel seeds

1-1/2 tablespoons whole cumin seeds

1 tablespoon whole fenugreek seeds

3 whole sprigs fresh curry leaves (about 60), if available (or a small handful of dried ones)

1 tablespoon desiccated coconut

1-1/2 teaspoons raw rice

1/2 teaspoon whole brown mustard seeds

Preheat the oven to 150F, or the lowest temperature setting.

Spread the seasonings out on a tray and put them into the oven for 1 hour. Cool. Transfer to a clean coffee grinder or other spice grinder and grind as finely as possible. Store in a tightly lidded jar away from heat and sunlight.

(I toasted the spices in a dry saucepan over the stove on a low heat until the spices are fragrant and the curry leaves are dry and crispy).

I'm linking this post to I Heart Cooking Clubs (IHCC), theme for this week

Potatoes !

and

I'm linking this post with Cookbook Countdown #21 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Hot Punjabi King Prawn Curry

This month's, July Monthly Featured Dish/Ingredient Challenge theme at I Heart Cooking Clubs (IHCC) is Just For Kicks! : Spicy Dishes. I turned to Madhur Jaffrey's books for her curry recipes. It has been awhile since I last cook from her books. 

This is a fairly easy curry to cook. Recipe calls an overnight marination of  the prawns, but I've marinated them for about 4 to 5 hours. I've used 3 tablespoons of yoghurt instead of 6 tablespoons, as that was what I had left. 

The sauce is first cooked to a fragrant thick sauce, then the marinated prawns are added in, stir and simmer until they are opaque and cooked through. Stir in the remaining garam masala and chopped coriander. 

Delicious prawn curry. Very fragrant from the cumin seeds and tasted so delicious from all the other ingredients. So good with white fluffy rice. This is one dish that I will be cooking again.


Hot Punjabi King Prawn Curry
(Curry Nation by Madhur Jaffrey)
for the marinade :
600gm (1lb 4oz) raw king prawns, peeled and de-veined
6 tablespoons yoghurt
2 hot green chillies, finely sliced
1/2 teaspoon salt

for the curry :
4 tablespoons olive or sunflower oil
1/2 teaspoon cumin seeds
2 medium onions, finely chopped
1 tablespoon finely chopped or crushed garlic
1 teaspoon turmeric
2-3 hot green chillies, finely sliced
2 teaspoons garam masala
1/2 teaspoon salt
2 medium tomatoes, roughly chopped
1/2 teaspoon chilli flakes
4 teaspoons finely chopped coriander leaves

Rinse and drain the prawns. Pat them dry and put into a non-reactive bowl. Add the yoghurt, chillies and salt. Mix well, cover and marinate overnight in the fridge.

When ready to cook the curry, pour the oil into a karhai, wok or heavy-based pan, about 23 centimetres (9 inches) in diameter, and set it over a medium heat. Spoon in the cumin seeds, swirl and brown for 10 seconds. Add the onions. Saute for about 10 minutes or until brown all over. Add the garlic, reduce the heat to low and stir and fry for two minutes. Mix in the turmeric and stir for one minute.

Now add the green chillies, increase the heat to medium and stir for one minute. Mix in 1-1/2 teaspoons of the garam masala and stir for one minute. Add half the salt, and all of the tomatoes and chilli flakes. Cook for two minutes, then add 120ml (4fl oz) of boiling water. Combine to make a thick sauce.

Simmer for three minutes, then add the remaining salt. Stir in the prawns and their marinade and cook over a medium heat until they are just opaque and cooked through. 

Sprinkle the remaining garam masala over the top and stir.

Fold in the chopped coriander and serve.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week

Just For Kicks : Spicy Dishes

and 

I'm linking this post with Cookbook Countdown #19 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Scrambled Eggs, Indian Style

This week at I Heart Cooking Clubs (IHCC), it is June Monthly Featured Dish/Ingredient Challenge : Asian Dishes. I wanted to make a curry dish, but did not have much time this week, so I've made this simple Scrambled Eggs, Indian Style, from Madhur Jaffrey

A quick, simple egg dish that is cooked in just minutes. Scrambled eggs are always perfect if you want a quick meal, and this style with chopped tomatoes, onions and fresh cilantro is delicious. Madhur Jaffrey says that the Indians like their scrambled eggs "hard". I don't mind them hard too, as they are great with rice when cooked this way. I've cooked them longer just as Madhur Jaffrey did, and ate these scrambled eggs with leftover rice for lunch, while my son had the eggs with some slices of homemade bread.

Scrambled Eggs, Indian Style
(100 Essential Curries, Madhur Jaffrey)
Serves 2-3
3 tablespoons butter
1/2 medium onion, finely chopped
1 small tomato, chopped
1 tablespoon chopped fresh green coriander
1/2 - 1 hot green chilli, finely sliced
4 medium or large eggs, well beaten
salt and pepper, to taste

Melt the butter in a 25cm (10in) frying pan over medium heat. Add the onion and saute for a minute or until they begin to turn translucent. Add the chopped tomatoes, green coriander and sliced green chilli. Stir and cook for 3-4 minutes or until the tomatoes soften a bit.

Pour in the beaten eggs. Sprinkle on salt and pepper lightly. Stir and move the eggs around with a fork. Indians like their scrambled eggs rather hard (cooked about 3 minutes), but you can stop whenever the desired consistency has been achieved.

I'm link this post with I Heart Cooking Clubs (IHCC), theme for this week

June Monthly Featured Dish/Ingredient Challenge : Asian Dishes

and

I'm linking this post with Cookbook Countdown #18 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Nagore Chicken Curry

It's "June Potluck" at I Heart Cooking Clubs (IHCC) this week. I was craving for some chicken curry, so of course, Madhur Jaffrey's books are the ones that I refer to. Found this Nagore Chicken Curry in one of her books, Curry Nation.

According to Madhur Jaffrey, this recipe is the creation of one of the chefs from Nagore in Tamil Nadu, and is usually made with guinea fowl, and served with coconut rice. Here, the recipe is given made with chicken. I served this with plain jasmine rice.

The spices : roasted fresh grated coconut, cumin seeds, coriander seeds, fenugreek seeds, black peppercorns, dried chillies and fresh curry leaves, which are then process in the spice or coffee grinder to a powder, rather a slightly rough powder. I have added half the amount of all the spices, as usual for more gravy.

There's a whole list of other ingredients that went into making this curry ; green chillies, garlic, ginger, onions, turmeric, tomatoes coconut milk, coriander leaves.

This chicken curry is so delicious and the aroma is fabulous. There was no leftovers, well, except for a small bowl of the delicious gravy, which I'm not letting it go to waste! I had it the next day with some leftover rice, along with a fried egg and sliced fresh cucumbers for my lunch. 

Nagore Chicken Curry
(adapted from "Curry Nation", Madhur Jaffrey)
Serves 4-6
For the spice paste :
4 tablespoons freshly grated coconut
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon fenugreek seeds
1 teaspoon black peppercorns
4 dried chillies
20-30 fresh curry leaves

For the curry :
6 tablespoons olive oil or sunflower oil
3-4 green chillies
6 finely grated or crushed garlic cloves
1 tablespoon peeled, finely grated root ginger
2 medium red onions, halved and finely sliced
2 medium white onions, halved and finely sliced
1/2 teaspoon turmeric
3 medium tomatoes, finely chopped
2 teaspoons salt
1 whole chicken, about 1.6kg (3-1/2 lb), skinned and portioned into 10 pieces (drumsticks, thighs, wings and halved breasts)
120ml (scant 4 fl oz) coconut milk
4 tablespoons finely chopped coriander leaves

For the spice paste, set a karhai, wok or small frying pan, about 18 centimetres (7 inches) in diameter, over a medium heat and add the coconut, stirring until it browns. Add the cumin, coriander and fenugreek seeds, the peppercorns and dried chillies. Continue to stir for two or three minutes. As the spices release their aromas, drop in the curry leaves. Stir for 30 seconds, then cool. Grind in a clean coffee grinder or spice grinder to a fine, slightly oily powder.

To make the curry, set a large pan, about 25 centimetres (10 inches) in diameter, over a medium heat. When it's hot, pour in the oil. Drop in one whole green chilli. Stir and allow the skin to blister for 30 seconds. Add the garlic and ginger. Stir and fry for two to three minutes, until the garlic just starts to brown. Tip in the onions and saute for 16-18 minutes, until soft and golden. Add splashes of boiling water to prevent any sticking. Stir in the turmeric. Tip in the spice paste and incorporate thoroughly for one or two minutes. Now add the tomatoes and cook, covered, for about 10 minutes. Stir occasionally, mashing the tomatoes into the sauce and reducing the heat if the tomatoes seem to catch. Add the remaining green chillies, slit lengthways, and the salt. Mix well, then add the chicken. Brown the meat for about 10 minutes. Pour in 400ml (14 floz) of water and combine well. Add the coconut milk and coriander. Stir, cover and cook over a low heat for about 35 minutes, or until done.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week

June Potluck

Okra With Potatoes

Over at I Heart Cooking Clubs (IHCC), this month's Monthly Featured Chef  is Madhur Jaffrey, and I've made another one of her recipes, from her cookbook "World Vegetarian", one of the many cookbooks that I bought at a book sale a year ago. 

I've harvested some okras from my garden pot, and turn to "World Vegetarian" for recipes using them. There are six okra recipes in the book, and decided to make Okra with Potatoes, as I have all the ingredients. 

The flower of the okra.

 Who would have known that by looking at an uninteresting plain okra pod, it was once a lovely flower? 

A Gujarati specialty, this dish may be served with any Indian meal, rice or bread. I pretty much followed the recipe without any changes. An easy dish to cook, though the potatoes needed to be prepared earlier, boiled, peeled and diced, before you start to cook this dish. It is a very nice vegetarian dish, but a little sour from the lemon juice. So the next time, I would use a small amount of lemon juice to taste, or omit it altogether. The okra is cooked till tender which takes about 10 minutes. Young and tender okra works best for this dish. I like the taste of the spices with the okra and potatoes, a nice dish, and goes great with white fluffy rice.

Okra With Potatoes

Serves 4 to 6

(adapted from "World Vegetarian", Madhur Jaffrey)

4 medium garlic cloves, peeled

1 (1-inch) piece of fresh ginger, peeled and coarsely chopped
1/4 to 1/2 tsp cayenne
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
3 tablespoons peanut or canola oil
1/2 teaspoon whole cumin seeds
1/2 teaspoon brown mustard seeds
14 ounces fresh okra, trimmed at the ends and cut into 3/4-inch pieces
9 to 10 ounces waxy red potatoes, boiled, peeled and cut into 1-inch cubes
2 medium tomatoes (1/2 pound), cut into 1-inch dice
1 teaspoon sugar
1-1/2 tablespoons fresh lemon juice
1 teaspoon salt
1 tablespoon finely chopped fresh cilantro leaves

Put the garlic, ginger, and 4 tablespoons of water into a blender and blend to a puree. Empty into a small bowl. Add the cayenne, ground cumin, ground coriander, and turmeric and mix well.
Put the oil in a 9-inch frying pan and set over medium heat. When the oil is hot, add the cumin and mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, turn the heat down to medium-low and add the spice paste. Stir and fry for 30 seconds. Add the okra, potatoes, tomatoes, sugar, lemon juice, salt, and 1/2 cup of water. Stir well and bring to a gentle simmer. Turn the heat down to low, cover, and cook, very gently for 10 to 12 minutes, or until the okra is tender. Stir. Garnish with cilantro and serve hot.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week

Monthly Featured Chef : Madhur Jaffrey

Meatball Curry (Kofte)

This week at I Heart Cooking Clubs (IHCC), the monthly featured chef is Madhur Jaffrey. She is one of my most favourite Indian chefs, and have made so many of her delicious recipes, some of which I've cooked over and over again, for family gatherings and to enjoy at home with my family. The most requested dish that I'm asked to cook for family get-together parties, is her Red Pork Curry, a firm favourite! 

I've made this Meatball Curry a few weeks ago and it was really good! The recipe uses ground lamb and is called Lamb Meatball Curry (Kofte), but I have used ground pork instead. Madhur Jaffrey got this recipe from  Punjab'n de Rasoi, a restaurant in Edinburgh, from a lady named Jagdish Kaur.

Despite the long list of ingredients, this is an easy dish to cook. Just make sure that the onions, garlic, ginger, tomatoes, green chillies are chopped or sliced as indicated in the recipe, and the spices measured and ready to be used. 

The meatballs are pretty easy to do. All ingredients for the meatballs are mixed in a large bowl till well combined and then form into round balls. Usually in most recipes, meatballs are browned in a little oil, then added to the sauce to simmer till cooked. But this recipe calls for the sauce to be cooked first without the water, then the meatballs are added in, cover and cook over a low heat for five minutes, then turn over to cook for another five minutes. Instructions in the recipe says to shake the pan gently, but I've turned the meatballs over. The meatballs are soft so turn them over gently. When the meatballs are firm enough to be moved, rearrange them gently so they all have a chance to sit covered in the bubbling sauce. A cup of water is added in, covered, continue to simmer for 30-40 minutes until cooked, stirring gently now and then.

This is so very tasty and delicious! 

We ate it with plain basmati rice, Tomato Salsa (Rick Bayless) and Dukkah Roasted Cauliflower (David Lebovitz). It was a delicious meal! Pork Meatball Curry is one dish that will be appearing in my kitchen again! 

Lamb Meatball Curry
(adapted from "Curry Nation", Madhur Jafrrey)
For the meatballs
1 kg (2lb4oz) minced lamb (I've used minced pork)
1 teaspoon chilli flakes
4 hot green chillies, finely chopped
1 tablespoon peeled, finely grated root ginger
2 medium onions, finely chopped
1-1/2 teaspoons garam masala
1 teaspoon salt
4 tablespoons chopped coriander leaves

For the sauce :
5 tablespoons olive or sunflower oil
1 teaspoon cumin seeds
2 medium onions, finely chopped
6 garlic cloves, finely grated or crushed
1 tablespoon peeled, finely grated root ginger
1-1/4 teaspoons turmeric
2 medium tomatoes, finely chopped
4 hot green chillies, finely sliced
1/2 teaspoon salt
2 teaspoons garam masala
3 cloves
5 centimetre (2 inch) cassia bark or cinnamon sticks
2 cassia leaves or bay leaves

Put all the ingredients for the meatballs into a large bowl. Mix well, and with wetted hands, form golf ball-sized meatballs, about 4 centimetres (1-1/2 inch) in diameter. Set aside.

To make the sauce, pour the oil into a large pan 25 centimetres (10 inches) in diameter and set it over a medium heat. When it's hot, add the cumin seeds. Let them sizzle for 10 seconds, tip in the onions and stir for eight minutes, or until they brown lightly. Stir in the garlic and ginger, loosening with a splash of boiling water if they stick. Add the turmeric and stir for one minute. Add the tomatoes and stir for two minutes, then add the chillies and salt. Stir and cook for five minutes, again adding a splash of boiling water if they stick. Add the garam masala, cloves, cassia bark and leaves and stir for two minutes.

When the oil separates, place the meatballs in the pan. Cover and cook over a low heat for five minutes. Shake the pan to loosen the meatballs. Leave for a further five minutes and shake again. The meatballs will now be firm enough to  be moved. Gently rearrange them so they all have a chance to sit covered in the bubbling sauce. Continue cooking, covered, for 30-40 minutes over a low heat, shaking now and then, and serve.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week

Monthly Featured Chef : Madhur Jaffrey

and I'm sharing this cookbook "Curry Nation" by Madhur Jaffrey with

Cookbook Wednesday @ Months of Edible Celebrations

           

 

Quick Chicken Korma and South Indian Cabbage

"June Potluck", the theme for this week at I Heart Cooking Clubs (IHCC). We may cook from any of IHCC list of 12 chefs. Since I have the craving for some Indian meal, I turned to Madhur Jaffrey's books, and made two dishes for our weeknight dinner. 

I've made these two dishes, Quick Chicken Korma and South Indian Cabbage, served alongside some basmati rice. 

For the rice, I sauteed some cardamom pods, cloves and fresh curry leaves in a little oil until fragrant, add in the basmati rice (washed and soaked for 20 minutes, drain before used). Stir for a minute or two, till the rice is fragrant from the spices, transfer the rice to the rice cooker pot, add some water and cook accordingly (2 cups rice with 3-1/3 cups water). Please remember to discard the whole spices before serving, they are not meant to be eaten.

Quick Chicken Korma is pretty easy to cook and is delicious. I've used about 1.2 kg of chicken pieces, and only 1 can of chopped tomatoes instead of 3 cans of plum tomatoes, and it tasted really good with only 1 can. And for the spices, as usual I have increased some of the spices slightly, as I love bold flavours in my curries. Some cream is added at the end of cooking time, and the curry is cooked on high heat for the last couple of minutes until the sauce thickened. 

South Indian Cabbage is a veggie dish that I have cooked quite a number of times, usually as a side dish to serve with one of Madhur Jaffrey's curries. It uses asafoetida, a pungent spice and the smell is not what one would call pleasant. But once it is introduced into hot oil, it is somewhat aromatic and really brings a certain flavour to a dish. So do not be afraid to use a generous pinch, the dish needs it. 

Be sure to have all the ingredients ready as everything goes into the wok, in succession rather quickly. I've used yellow split peas which turned a little hard after frying in the hot oil together with the spices, but it is really nice, a nutty contrast with the wilted cabbage and I love it actually. This dish is further enhanced from the fresh fragrant curry leaves, from my garden pot. This is a really tasty veggie dish, and it makes a perfect accompaniment of any curry dish along with some white fluffy rice. 

Quick Chicken Korma (Murgh Korma)
(adapted from "100 Essential Curry", Madhur Jaffrey)
Serves 4
4 cm (1-1/2 in) piece fresh ginger, peeled and coarsely chopped
5-6 garlic cloves, peeled and coarsely chopped
6 tablespoons vegetable oil
3 bay leaves
5 cm (2 in) cinnamon stick
8 cardamom pods
4 cloves
1/4 teaspoon black cumin seeds
120 gm (4-1/2 oz) onions, peeled and finely chopped
1 tablespoon ground coriander (I use 2 tablespoons)
1 tablespoon ground cumin (I use 2 tablespoons)
3 tinned plum tomatoes, chopped (I use 1 can chopped tomatoes)
1.5 kg (3 lb) chicken pieces, skinned and cut into serving portions
1/4-1 teaspoon chilli powder (1 use 1 tablespoon)
1/4 teaspoon salt
3 tablespoons single cream

Put the ginger, garlic and 3 tablespoons water in the container of an electric blender. Blend until you have a smooth paste. (I use a pestle and mortar to pound into a paste).

Put the oil in a wide frying pan or saute pan and set over high heat. When very hot, put in the bay leaves, cinnamon, cardamom pods, cloves and cumin seeds. Stir once or twice and add the onions. Stir and fry for about 3 minutes or until the onions turn brownish. Add the paste from the blender, and the ground coriander and ground cumin, and fry for a minute. Add the chopped tomatoes and fry another minute. Add the chicken pieces, chilli powder, salt and 250ml (8fl oz) water. Bring to a boil. Cover, turn the heat to medium and cook for 15 minutes, turning the chicken pieces over now and then.

Remove the cover, add the cream and cook on high heat for another 7-8 minutes or until the sauce has thickened. Stir gently as you do this.

South Indian Cabbage (Dakshini Band Gobi)
(adapted from "World Vegetarian", Madhur Jaffrey)
1/4 cup peanut or canola oil
generous pinch of ground asafoetida
1 teaspoon whole brown mustard seeds
1 teaspoon urad dal, chana dal, or yellow spilt peas
5 to 6 whole fenugreek seeds
2 to 3 whole dried hot red chillies
10 fresh curry leaves, if available, (use fresh basil leaves as substitute)
1-3/4 pounds fresh green cabbage (about 1/2 large head), with its hard core removed and then shredded (as in coleslaw)
1 to 1-1/4 teaspoons salt

Put the oil in a large wok or large, wide pan and set over medium-high heat. When hot, put in the asafoetida. A second later, put in the mustard seeds and urad dal. As soon as the mustard seeds start to pop, a matter of seconds, put in the fenugreek seeds and red chillies. Allow the dal to get red and the chillies to turn dark. Now put in first the curry leaves and then the cabbage and give a few quick stirs. Add the salt. Stira and cook for a minute. Cover, turn the heat to low, and cook for 6 to 8 minutes, or until the cabbage has wilted completely. (You may add a sprinkling of water, if needed). Uncover and taste for salt. Stir and cook for another minute or two.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week 

"June Potluck"

and

Cook-Your-Books #24 @ kitchen flavours

Fenugreek Chicken (Methi Chicken)

"February Potluck", the theme for this week at I Heart Cooking Clubs (IHCC). For our potluck week, we are free to cook with our current or previous featured chefs. I've decided to cook with Madhur Jaffrey for our Potluck week, with one of her many dishes that I've bookmarked to try (one off the list now!), Fenugreek Chicken.

Fenugreek Chicken is a dish that I've been wanting to cook for ages. This lovely recipe is from her book "Curry Nation" and can also be found here. The recipe uses chicken thighs, but I''ve used chicken breast meat instead as that was what I had. And I've used a small tomato instead of chopped canned tomatoes, as I've ran out of canned tomatoes and only have one small tomato in my fridge. I've added a tablespoon of tomato paste to make up for it. The next time I would make sure that I have some canned chopped tomatoes ready or at least a few fresh ripe tomatoes available, as this dish is really nice, and I'm sure that the gravy would taste even better with more chopped tomatoes. The other changes I've made was to add a little more of chilli powder and garam masala and an additional tablespoon of dried fenugreek leaves, than the recipe calls for, as I'm all for bold flavours in a curry or spicy dish.

Dried Fenugreek Leaves (Kasuri Methi)

Have you used dried fenugreek leaves before? They are called as Kasuri Methi and are the dried leaves of the fenugreek plants. These dried leaves are really nice, they have a strong herby aroma with a distinctive taste, and provides delicious flavour to the gravy, hence the extra tablespoon!  This dish is easy to cook, and delicious! I love the taste of the dried fenugreek leaves in the gravy. The distinctive taste and aroma of the leaves really stands out, but in a very delicious way. This chicken dish is very good eaten with plain white rice and some side veggies. Yum!

Fenugreek Chicken (Methi Chicken)
(adapted from "Madhur Jaffrey's Curry Nation")
serves 4-6
4 tablespoons olive or sunflower oil
1 medium onion, finely chopped
1 teaspoon finely grated or crushed garlic
1 teaspoon peeled, finely grated root ginger
700gm (1 lb 9oz) boneless, skinless chicken thighs, cut into 2-1/2 centimetres (1 inch) chunks
4 tablespoons roughly chopped canned tomatoes
3-4 hot green chillies, finely chopped
1/2 teaspoon salt
1 teaspoon turmeric
1/4 teaspoon chilli powder
1 teaspoon garam masala
1-1/2 tablespoons dried fenugreek leaves (kasuri methi)

Set a 25 centimetre (10 inch) pan over a medium heat. Add the oil and, when it's hot, tip in the onion. Stir and fry for 10 minutes, or until it is light brown, then add the garlic and ginger. Stir and fry for two minutes.

Now add the chicken and brown for two minutes. Put in the tomatoes and green chillie. Stir for two minutes, then add the salt and turmeric. Mix well for five minutes before adding the chilli powder and garam masala. Stir and crumble in the dried fenugreek leaves. Mix in 360ml (13fl oz) of hot water, or enough just to cover the chicken, and bring to a simmer. Cover and cook over a low heat for 20 minutes, then serve.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week "February Potluck"

Delicious Chicken Bits

It's "July Potluck" at I Heart Cooking Clubs (IHCC), and I'm cooking with Madhur Jaffrey for this week's dish, Delicious Chicken Bits.

A very easy dish to make, simply marinade cubed pieces of chicken breast with ground black pepper, ground turmeric, chilli powder, ground cumin, dried thyme, garlic powder, red paprika, salt and a tablespoon of oil, for at least 10 minutes or longer. I left mine for 2 hours, keep covered in the fridge. Madhur Jaffrey's instructions are to fry the chicken pieces in a little oil until lightly browned and finish the cooking in the oven for another 8-10 minutes. My guess is, this method is to keep the chicken breasts moist, without drying them from over-frying. I was lazy to do that, and I fry the chicken pieces over low heat until they are cooked through, turning them a couple of times so that they do not dry out. I used two whole chicken breasts, did not weigh them but have used double the amount of spices listed in the recipe, may adjust to your taste. 

The chicken is really moist, soft and tasty. We had it with rice. And it is good when served warm or cold. 

Even a couple of hours later (there were some leftovers, two whole chicken breasts make quite a lot), the chicken is still tender and moist. According to Madhur Jaffrey, these chicken bits may be pierced with toothpicks and nibbled upon with drinks, added to salads or eaten at picnics. And from the photo in the book, it is "nibbled upon" with a glass of beer! Nice!

Delicious Chicken Bits
(adapted from "100 Essential Curries", Madhur Jaffrey)
Serves 6-8
550gm (1-1/4 lb) boned, skinned chicken breasts (4 breast pieces)
1 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
1/4 teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon dried thyme
1/4 teaspoon garlic powder
1 teaspoon bright red paprika
1/4 teaspoon salt
vegetable oil

Step One

Preheat the oven to 180C/350F/gas mark 4. Cut each chicken breast piece into thirds, lengthways, and then crossways into a 2 to 2-1/2cm (3/4-1in) segments. Put in a bowl. Add the black pepper, turmeric, chilli powder, cumin powder, thyme, garlic powder, paprika, salt and 1 tablespoon of oil. Mix well and set aside for 10 minutes or longer.

Step Two

Heat 2 tablespoons of oil in a wok or large, non-stick frying pan over very high heat. When very hot, put in the chicken. Stir and fry quickly until the chicken pieces are lightly browned or turn opaque on the outside. Put in a baking dish, cover loosely with lightly oiled greaseproof paper which should sit inside the dish and directly on the chicken pieces, and bake for about 8-10 minutes or until the chicken pieces are just cooked through. If not eating immediately, remove the chicken pieces from the hot baking dish to prevent them from drying out.

I'm linking this post to I Heart Cooking Clubs (IHCC) for this week's "July Potluck"

and

Cook-Your-Books #14 @ kitchen flavours

Kerala Ka Bhuna Gosht (Kerala-Style Bhuna Pork)

I've got to have my curry fix now and then! Haha! If you are familiar with my blog, you would know how much I love curry, especially pork curry! I am always on a lookout for pork curry recipes, the only thing that is keeping me from cooking it every so often is, it is so "dangerous", cause I would always have second helpings with rice whenever pork curry is on the dinner table! 

I was reading thru my recipe list on my blog, and realized that I have 8 other Indian style pork curries that I've tried, and here they are (click on the name of the dish for the full post) :

Chile-Smothered Pork with Vinegar

Chili Pork with Curry Leaves

Goan Pork with Hot Spices

Goan Pork Vindaloo with Potatoes

Pork In A Mustard Spice Mix

Pork Vindaloo

Red Pork Curry 

Sri Lankan Curry with Coriander

Kerala-style Bhuna Pork. Madhur Jaffrey' got this recipe from a cook who comes from Kerala in south-western India. This dish may be also cooked with beef or lamb. All these meats are eaten by the different religious groups in Kerala. It is the only state where the sale of beef is perfectly legal. This dish may be served with rice or flatbreads.

The toasted spices : cumin seeds, coriander seeds, mustard seeds, dried hot red chillies, fennel seeds, fenugreek seeds. Toast for a minute or two, stirring constantly over medium heat and as soon as they start to change a shade darker, quickly empty them out to a plate or a piece of kitchen paper towel. Leave till completely cool. Placing them on kitchen paper towel will make it easier to transfer them to the spice grinder.

Grind the toasted spices to a powder

Once you have toasted and grind the spices, it is easy to cook this dish. This is a delicious pork curry dish, that is really nice eaten with white rice. I cook about 1kg of pork meat, and have increased the amount of spices and other ingredients by half, as we love having some extra gravy for our rice. 

Kerala-Style "Bhuna" Pork

(adapted from "100 Essential Curries" Madhur Jaffrey)
Serves 4-6
2 teaspoons whole cumin seeds
4 teaspoons whole coriander seeds
2 teaspoons whole mustard seeds
2-4 whole dried hot red chillies
2 teaspoons whole fennel seeds
2 teaspoons whole fenugreek seeds

corn oil or peanut oil
3 large shallots, about 150gm (5oz)
4cm (1-1/2in) piece fresh ginger
5-6 garlic cloves
10-15 fresh curry leaves, if available
2 medium tomatoes
900gm (2lb) boneless lamb, pork shoulder or stewing veal or beef, cut into 3cm (1-1/4in) pieces
salt

Step One :

Set a small or medium-sized cast-iron frying pan on a medium-high heat. When it is hot, put in the cumin seeds, coriander seeds, mustard seeds, chillies, fennel seeds and fenugreek seeds. Stir them around until they are a shade darker. Quickly empty them out and let them cool slightly. Now put them in a clean coffee grinder or other spice grinder and grind to a powder.

Step Two :

Peel and finely chop the shallots, ginger and garlic. Peel and chop the tomatoes. Pour 5 tablespoons oil into a wide, preferably non-stick, lidded pan and set over a medium-high heat. When the oil is hot, add the shallots, ginger and garlic. Fry, stirring at the same time, for 4-5 minutes until they turn a golden brown. Add the curry leaves and tomatoes. Cook, again stirring, until the tomatoes are reduced to a thick paste. Add the ground roasted spices. Stir into the paste and cook for a minute. Add the meat and 1-1/4 to 1-1/2 teaspoons salt. Stir and cook for a further 5 minutes. Add 250ml (8fl oz) water and bring to a simmer. Cover tightly with the lid, reduce the heat to low, and simmer gently for about 80 minutes or until the meat is tender. (Beef will take about 1-1/2 hours). Remove the lid, increase the heat to high, and cook, stirring continuously, until the sauce is reduced to the point where it clings to the meat.

I'm linking this post to I Heart Cooking Clubs (IHCC). 

Cook-Your-Books #12 @ Kitchen Flavours

and

I am submitting this post to Asian Food Fest - Indian Subcontinent hosted by Chef and Sommelier