Christine Manfield’s Cauliflower & Potato Curry

Serves: 4

I have definitely subscribed to the view that vegetarian Indian is the best Indian.

This particular curry tells you why.

Just so, so good.

The mustard oil (don’t cut this corner). The fried cauliflower. The curd.

Served along a brilliant Christine Manfield Mughlai Chicken, this absolutely took the night over the line.

(And for breakfast with some rice the next morning: stop it!)

Ingredients

4 tbsp mustard oil
200gm cauliflower florets
2 cloves
3 green cardamom pods, cracked
250gm, diced and parboiled
8 curry leaves
2 tsp minced ginger
1 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp chilli powder
1 tsp salt
1 tsp caster sugar
2 small ripe tomatoes, finely diced
150gm curd (drained yoghurt)
1/2 tsp garam masala
2 tsp chopped mint leaves
3 tsp chopped coriander leaves

Method

  1. Heat the oil in a large frying pan and fry the cauliflower for 2 minutes until just starting to colour. Remove from the pan with a slotted spoon.
  2. In the same pan, fry the cloves, cardamom, ginger and curry leaves for 30 seconds until fragrant. Add the potato, tossing to combine and coat with the spices. Return the cauliflower to the pan and toss to combine. Stir through the ground spices, salt and sugar.
  3. Add 2 cups of water and bring to the boil and then reduce to a simmer. Add the tomato and simmer gently for 10 minutes or until the potato is soft.
  4. Add the curd and simmer gently for another 3 minutes. Season with garam masala and garnish with mint and coriander.

Christine Manfield’s Mughlai Chicken

Serves: 4

Christine Manfield‘s Mughlai Chicken is just another brilliant curry from her wonderful book, Tasting India.

It was just luscious, so unique and perfectly executed by Nat. Local Indian restaurant this is not.

Served alongside another wonderful cauliflower and potato curry, we had an old friend over for dinner, decanted a cracking red and had a memorable Saturday night in.

Doesn’t get much better than this.

Ingredients

1 tbsp vegetable oil
50gm finely sliced white onion
2 tsp minced ginger
2tsp Kashmiri chilli powder
500gm chicken thigh, cut into 2cm cubes
100gm thick plain yoghurt, whisked
300ml white chicken stock
3 tsp mint chutney
50gm finely chopped spinach leaves
100gm spinach puree
2 tsp salt
20 fried curry leaves, slightly crushed
1 tsp ghee, melted

Mint Chutney

100gm mint leaves
75gm coriander leaves
2 tbsp lemon juice
1 small green chilli, minced
2 tsp minced ginger
5 tbsp thick plain yoghurt
2 red shallots, finely diced
2 tsp chat masala
1/2 tsp sea salt
Pinch of chilli powder

Method

Mint chutney

Blend the mint, coriander, lemon juice, chilli and ginger to make a smooth paste. Stir in the yoghurt, shallot, chat masala, salt and chilli powder. Refrigerate until ready to serve.

Spinach puree

Blanch spinach leaves in boiling water for 30 seconds, drain and chop then puree in a food processor.

Fried curry leaves

Heat some vegetable oil to 170c and fry fresh curry leaves in small batches for 20 seconds

The Curry

  1. Heat the oil in a frying pan and fry the onion, ginger, garlic and chilli over a high heat until softened. Add the chicken and toss to combine. Fry for a minute and then add the yoghurt.
  2. When the mixture starts to simmer, add the stock. Bring back to the simmer and then stir through the chutney and spinach leaves. Cook for 10 minutes until the chicken is tender and the gravy reduced.
  3. Add the spinach puree and salt and stir until combined and heated through. Stir in the curry leaves and ghee and serve with steamed rice.

Lamb Curry Kofte with Ginger Pilaf and Curry-leaf oil

Serves: 4

Don’t let anyone tell you this isn’t a great, great curry and rice.

Because it is.

So much so that even with recent meals at Sydney’s excellent Indu restaurant; Malabah and Dhakshin at Crows Nest, both institutions… you really just can’t beat an amazing home-cooked curry.

Indeed, following the Covid Crisis in Sydney, we really have changed our take on the restaurants that are worth it.

Cheap and cheerful pizza and Thai, yes, though anything in the mid-range that we can equal and beat, why do it?

Because this curry is so warm, so aromatic, you simply could not imagine a world where you had it served at any Indian restaurant in Sydney.

They could do it, though they don’t.

The curry leaves flash-fried in the ghee are just amazing.

So is the pilaf.

One of the very best I have ever had. Not exaggerating.

We have always loved a home-cooked long-lunch or a cracking dinner: three months locked up have accelerated this.

Paired with a beautifully, sublime curry like this Ajoy Joshi Chicken Curry or this Christine Mansfield 100 Almond Curry, people’s head’s will explode.

Restaurants have buzz, so pour your wine freely, turn up the music and make that same buzz.

Dining out just got a lot more homely.

P.S. Fresh turmeric can be found at any good fruit and veg shop.

Ingredients

Curry

2 tbsp ghee
2 red onions, thinly sliced
1 tsp fennel seeds
1 cup each (firmly packed) coriander and mint
2 tbsp finely chopped coriander
1 tsp finely grated fresh turmeric
3 long green chillies, chopped
2 long green chillies, de-seeded and finely chopped
2 tbsp finely grated ginger
3 garlic cloves, finely chopped
250hm thick plain Greek yoghurt
3 tsp ground cumin
3 tsp ground garam masala
2 tsp ground cinnamon
2 c chicken stock
600gm minced lamb
Juice 1/2 lemon (to taste)

Ginger Pilaf

1 tbsp ghee
1/2 red onion, finely chopped
1 tbsp finely chopped ginger
1 tsp finely grated fresh turmeric
1 garlic clove, finely chopped
1 1/2 cups basmati rice
3 c chicken stock
Grated rind and juice of 1 lemon

Curry-leaf oil

2 tbsp ghee
1 long green chilli, de-seeded and thinly sliced
2-3 fresh curry leaf sprigs

Method

Curry

  1. Heat ghee in a large saucepan over medium heat, add the onions and sauté until soft.. Add the fennel seeds for a minute. (10 minutes.)
  2. Process the whole coriander, mint, turmeric, the chopped chillies, half the ginger and half the garlic in a food processor to a paste. Add the yoghurt and sautéed onion and process until smooth. Return to the pan with half the spices and stir until fragrant (3 mins). Add stock, bring to a simmer and cook for the flavours to infuse (8 mins).
  3. Combine the lamb mince, finely chopped coriander and finely chopped chilli, remaining ginger, garlic and spices and season. Roll into golf ball-sized balls and add to the curry mixture. Simmer, turning the meatballs, until the sauce thickens. (You want a reasonably thick sauce.) Add the lemon juice and season to taste.

Pilaf

  1. For the pilaf, heat ghee in a saucepan over a medium heat; add the onion, ginger, turmeric and garlic and sauté until tender. Add rice, stir to coat, add the stock, season to taste and bring to the boil stirring occasionally. Reduce the heat to low, cover with a tight fitting lid and cook without 9for 15 minutes.

  1. Remove from the heat, remove lid, place a clean tea towel over pan a replace lid. Stand for 10 minutes, then add lemon rind and juice and fluff with a fork.

Curry-leaf oil

  1. Heat ghee in a small saucepan over a medium heat; add the chilli and cook until starting to become crisp (1 – 2 minutes). Add the curry leaves and remove from the heat.

  1. Serve the meatballs with the ginger pilaf and drizzled with curry-leaf oil.

Southern Indian Lobster Curry

Serves: 4

This Christmas has been a decidedly Lobster affair.

Lobster Thermidor. Lobster with a basil mayonnaise.

And this wonderful curry from – Gourmet Traveller – where the lobster does all the talking.

It’s a classic, light, seafood curry with the genius of fried mustard seeds and a just a hint of heat.

Add a beer or a cold glass of wine and this is an amazing, post-Christmas dinner where the ham and turkey is a thing of the past.

Enjoy.

Ingredients

1/4 cup vegetable oil
1 tsp black mustard seeds
3 dried long red chillies
1/2 tsp fenugreek seeds
1/2 onion thinly sliced
2 tbsp finely grated fresh ginger
3 garlic gloves, finely chopped
36 fresh curry leaves
3 tsp ground turmeric
1 tomato, coarsely chopped
375ml coconut cream
50gm tamarind
750gm lobster meat cut into 5cm pieces
Basmati rice, coriander leaves and lime wedges to serve

Method

  1. Heat the oil in a large, deep frying pan over a low heat, add the mustard seeds and sauté until they pop (20 – 30 seconds). Add the chillies and fenugreek seeds and sauté until the chillies turn brown (20 – 30 seconds).
  2. Increase the heat to medium, add the onions and sauté until softened. Add the ginger and garlic and cook for another minute or two until aromatic. Add the curry leaves and turmeric and cook for a further 30 seconds and then add the tomato and cook until soft. Stir in the coconut cream and tamarind and warm, season with salt.
  3. Add the lobster meat and slowly simmer for 15 minutes until cooked through.
  4. Serve with basmati rice, coriander leaves and lime wedges.

Ajoy Joshi’s Chicken Dhaniwal

Serves: 4

Ajoy Joshi is the genius behind Nilgiris, a bit of an Indian institution on the Lower North Shore of Sydney.

He also runs a smaller, quite intimate restaurant – Tellicherry – which serves wonderfully contemporary Indian cuisine. Small plate after small plate and even more wonderfully, completely BYO.

It is one of our favourite restaurants and a real treat on the few nights a week it is open.

Anyway, I recently hit the big 40 and Nat organised the best present of all: a long lunch (my favourite), Indian (my favourite) and 30 of my best friends (my favourites):

And she convinced Tellicherry to open especially for it!

As we left – after a cracking meal with cracking service – Mr Joshi gave me a copy of his cookbook (Regional Indian Cooking) – and the next night we did our first curry.

Hands down, it was one of the best curries we have cooked. (It reminded us of the amazing Christine Mansfield 100 Almond Curry.)

In the boy, Ajoy says: “I first tried this dish at the Taj Mahal Hotel in New Delhi. I knew instantly that if I ever wrote a book, this recipe would definitely be in it.”

No question.

Enjoy!

(And here is to being 40. The new 30, right?)

Ingredients

1kg chicken thighs, cut into pieces
2 brown cardamom pods
1/2 tsp ground turmeric
2 cups water
1/3 cup vegetable oil
2 yellow onions, halved and thinly sliced
1 tsp salt
3 whole cloves
5 green cardamom pods, crushed
2.5cm piece cinnamon stick
2 cups plain whole-milk yogurt, whisked until smooth
1 1/2 tbsp minced garlic
Leaves from 1 bunch fresh coriander, chopped
1/2 tsp freshly ground black pepper
Steamed Basmati Rice to serve

Method

  1. In a saucepan, combine chicken, brown cardamom, turmeric and water. Place over a low heat, bring to simmer and cook until the chicken is almost tender, almost 20 minutes. Remove chicken from stock and set aside. Strain stock through a fine-mesh sieve and reserve.
  1. In a wide, heavy-bottomed saucepan, heat oil over a medium-low heat. Add onions and salt and cook, stirring occasionally, until onions are dark golden brown, 20 – 25 minutes. Using a slotted spoon, transfer to paper towels to drain.
  2. Reheat oil remaining in pan over medium heat. Add cloves, green cardamom, cinnamon, yogurt and garlic. Reduce heat to low and cook, stirring constantly, until sauce thickens: 10 – 15 minutes. Sauce may appear curdled at this stage, but will be fine after further cooking.
  3. Add chicken to sauce in pan and cook, stirring, until sauce coats chicken. Add 1/4 cup reserved stock and cook over low heat until chicken is cooked through and tender: about 10 minutes.
  4. Stir in fried onions, coriander and pepper. Serve immediately.

300 calorie: Indian-spiced shepherd’s pie

Serves: 4 

By Nat Beerworth

Not only did we cook this dish twice we cooked it thrice! Its super healthy and super delicious. Good to chuck in the freezer for a rainy day. Takes about 15 mins to prep and 50 mins to cook.

Ingredients

500g pack lean minced lamb
1 onion chopped
2 carrots diced
2 tbsp garam masala
200ml hot stock (beef or chicken)
200g frozen peas
1 can tomatoes
800g potatoes diced
1 tsp turmeric
small bunch coriander, roughly chopped
juice half lemon, plus wedges to serve

Method

  1. In a large non-stick frying pan, cook the lamb, onion and carrots, until the lamb is browned and veg is starting to soften, about 8 mins.
  2. Add the the garam masala and some seasoning and cook for a further 2 mins until fragrant. Pour in the stock, tomatos, bring to the boil, add in the peas and cook for a further 2 mins until the peas are cooked and most of the liquid has evaporated.
  3. Meanwhile, cook potatoes in a large pan of salted water until just tender, about 8 mins. Drain well, return to the pan and gently stir in turmeric and coriander – try not to break up the potatoes too much.
  4. Heat oven to 180 degrees. Transfer the mince to a baking dish and top with the turmeric potatoes. Squeeze over the lemon juice, then bake for 30-35 mins until potatoes are golden. Serve immediately with extra lemon wedges on the side.

Calories: 317

Rick Stein’s Everyday Pilau Rice

Serves: 4

I did a cooking class 15 years ago with David Thompson, inarguably the world’s best Thai chef (and ironically, an Australian).

He covered a lot of ground on the day including 15 seconds on rice where he said the only technique anyone needed was the trick where you measured the water above the rice – however much rice, whatever the cooking dish – to be the distance between the top of your thumb and the first joint.

If you did this, this was all you needed to know.

I’ve lived by this rule since and I’ve cooked plenty of successful rice since.

Though jeez I love it when I find a different technique. A technique that works too!

Thanks Rick Stein. Loved it!

Ingredients

315gm basmati rice
1 tsp vegetable oil
2 cloves
3cm piece of cinnamon stick
1 green cardamom pod, crushed
1/4 tsp salt
350ml water

Method

  1. Wash the rice and then soak for 30 minutes.
  2. Heat the oil in a saucepan and fry the spices for 30 seconds until they smell aromatic.
  3. Drain the rice and add it with the salt; stir a little.
  4. Add the water and bring to the boil, then cook on a very low heat with the lid on for 10 – 12 minutes until all the water has been absorbed.

Rick Stein’s Pickled Onion and Pineapple Salad

Serves: 4 – 6

This is a really simple, colourful, Rick Stein Indian salad that perfectly cuts through fatty Indian dishes such as pork curries.

Ingredients

1 small red onion, thinly sliced
2 tbsp white wine vinegar
1/2 tsp sugar
1/2 tsp sugar
300gm pineapple, peeled and cut into 2cm pieces
A few fresh coriander leaves

Method

  1. Toss the onions together with the vinegar, sugar and salt and leave to marinate for an hour.
  2. Strain off any excess liquid, then toss the onions with the pineapple chunks, scatter with coriander and serve.

Rick Stein’s “Amma’s” Pork Curry with Green Chillies and Tamarind

Serves: 6

It’s getting cold at night.

Which means we light a huge outdoor fire. Decant a cracker red:

And dial up the curries, braises and stews.

Last night we cooked this wonderful Rick Stein curry. Pork shoulder cooked down for a few hours, a salad of pineapple and red onion to cut through the richness and a pilau rice at the side.

Perfect.

Honestly, sitting by the fire with Nat on an autumn Saturday night with a bowl of this and a glass of red, I wouldn’t want to be anywhere else.

Ingredients

For the curry

6 large banana shallots (eschallots) sliced
20 cloves garlic, peeled, roughly chopped
6cm ginger, finely chopped
6 green chillies, roughly chopped with the seeds
1 tbsp black mustard seeds
1 tsp cumin seeds
2 cloves
4cm piece of cinnamon stick
1/2 tsp black peppercorns
1 tsp turmeric
2 tbsp vegetable oil
1kg boneless pork shoulder cut into 4cm chunks
1 tsp salt

To finish

2 tsp coriander seeds
75ml tamarind liquid
3 green chillies, thinly sliced lengthways, without seeds
5 cloves garlic, thinly sliced
Flash pickled onion and pineapple salad to serve
Pilau rice to serve

Method

  1. Put the eschallots, garlic, ginger and chillies in a food processor with a splash of water and blend to a rough paste.
  2. Fry the mustard seeds, cumin, cloves, cinnamon stick and peppercorns in a dry frying pan over a medium heat for a minute until toasted and aromatic. Add the turmeric and fry for another 20 seconds. Cool, then grind to a coarse powder.
  3. Heat the oil in a heavy-based pan over a medium-high heat. Add the pork, in batches if necessary to avoid overcrowding, and fry for 10 minutes, stirring occasionally until browned. With all the pork in the pan, add the eschallot, garlic, ginger and chilli paste, the ground spices and salt, and fry for a further 5 minutes, adding a splash of water if the paste starts to stick.
  4. Pour over enough water to just cover, turn the heat down to low and put on a lid and simmer for 2 hours until the meat is tender. Remove the lid, turn up the heat, stirring occasionally until the sauce thickens to a gravy.
  5. To finish, fry the coriander seeds in a dry frying pan over a medium heat for a minute until toasted, then grind to a powder. Add the tamarind liquid, green chillies and garlic to the pork and cook for a further minute, then stir in the ground coriander.
  6. Serve with pilau rice and salad at the side.

Slow-cooked Karnataka Pork Curry

Serves: 4

This great curry is from the I Love India cookbook by Anjum Anand.

I’ve written up a few of her recipes and nothing I have cooked hasn’t been a success. It is also a beautiful cookbook.

This particular curry has a really nice depth of favour and warmth about it. It is incredibly likeable and if you had to pick a curry to fill a baguette the next day for lunch, this is definitely it.

Certainly feel free to dial up the spice and we add an additional 300gm of pork shoulder.

Otherwise, this is perfect for a lazy Sunday evening with a big bowl of rice and a bottle of red.

Ingredients

For the curry

1 tbsp roughly chopped ginger
7 large garlic cloves
1 tomato, quartered
3 tbsp vegetable oil
1/2 tsp brown mustard seeds
15 curry leaves
2 medium onions, finely chopped
1 – 3 green chillies, stalks removed, pierced with a knife
1/2 tsp ground turmeric
Salt and freshly ground black pepper
1 tsp ground cumin
1/2 tsp Kashmiri chilli powder
500 gm pork shoulder, cut into 3cm cubes
4 tsp white wine vinegar
Handful of coriander, leaves and stalks to serve
Rice and Indian breads to serve

For the spice mix

1 1/2 tsp cumin seeds
2 tsp coriander seeds
3 small cloves
5mm cinnamon stick
1 tsp fennel seeds
10 black peppercorns
Pinch of brown mustard seeds

Method

  1. Blend the ginger, garlic and tomato until fine, adding a little water to help the blades turn. Set aside.
  2. Heat the oil in a large non-stick pan over a medium heat. Add the mustard seeds and, once the popping calms down, add the curry leaves, onions and 1 – 3 green chillies (depending on how many you are using; I recommend 3). Cook until really well browned, ensuring the mixture doesn’t burn.
  3. Add the blended paste, the turmeric, salt, cumin and chilli powder and cook well until all the liquid has reduced and the remaining masala releases oil, around 10 – 12 minutes.
  4. Meanwhile, dry-roast the spices for the spice blend for a minute: immediately grind to fine powder.
  5. Add the pork to the masala in the pan and brown a little in the paste. Add 3 tsp of the spice blend and the vinegar as well as a few splashes of water. Bring to the boil, then cover add simmer really slowly, stirring often and checking to see if you need to add any water.
  6. Cook for 1 – 2 hours or until the pork is really tender. Taste, adjust the seasoning adding more of the spice mix if you like, stir in the coriander and serve on rice with Indian breads.