Mint Sauce

Serves: 1 cup+

There is more to mint sauce than mint.

Ingredients

1 c full fat yoghurt
1/4 c coriander leaves
1/4 c mint leaves
1 green chilli
Juice of 1/2 lemon
1/4 tsp ground cumin
1/4 tsp garam masala
1/4 – 1/2 tsp sugar
Salt to taste

Method

  1. Place coriander leaves, mint leaves and green chilli in a blender and process until smooth, adding 1 – 2 tbsp water to bring it together.
  2. In a small mixing bowl, spoon in the yoghurt.
  3. Now add the green herbs mixture, salt, sugar, cumin, garam masala and lemon juice to the yoghurt. Whisk together until well combined, cover and chill until needed.

Adam Liaw’s Barramundi Curry with Tomato Coconut

Serves: 4

I’ve previously written about what a big fan I am of Adam Liaw.

Brilliant cook. Funniest Twitter account. Genuinely lovely guy.

And so there I am during Sydney’s Covid lockdown; in-line in a Chinese grocer and who walks up behind me, but Adam Liaw.

So I introduce myself and tell him what a fan I am of his; that I have purchased several of his latest book for friends.

He politely thanks me.

Clutching snake beans, I explain that I accidentally purchased garlic chives the day before and ho ho ho, what an easy mistake that is right?

And he gives me that look: no it isn’t moron. Only you could make that mistake.

Anyway, still a fan and yes, it was a moron mistake.

In keeping with all of Adam Liaw’s recipes, this one is a keeper. A total keeper.

A wonderful coming together of Malaysian and Indian flavours as he puts it.

We had this mid-week as a date night and didn’t we have a great evening! This dish and a bottle of cold white were big contributors.

Ingredients

1/4 c vegetable oil
1 tsp fennel seeds
1 tsp black peppercorns, crushed
4 cardamom pods, bruised
1 cinnamon quill
10 curry leaves
1 onion, peeled and thinly sliced
2 garlic cloves, roughly chopped
2cm ginger, peeled and roughly chopped
2 large green chillies, sliced
2 coriander plants, leaves picked, stalks and roots roughly chopped
2 tsp ground coriander
2 tsp turmeric powder
1 tsp chilli powder
3 tomatoes, roughly chopped
2 tbsp tamarind puree
400ml coconut milk
1 tbsp fish sauce
1/2 tsp sugar
10 okra, trimmed (optional and omitted)
750gm skinless barramundi fillets

Method

  1. Heat a large frypan or saucepan over a medium heat and add the oil. Add the fennel seeds, peppercorns, cardamom and cinnamon and stir for about 30 seconds. Add the curry leaves, and stir for 10 seconds. Add the onion, garlic, chillies, plus the coriander stalks and roots and stir well.
  2. Cook for about 4 minutes until the mix is fragrant but the onion is not yet coloured, then add the ground coriander, turmeric and chilli powder. Stir well, then add the tomatoes, tamarind, coconut milk, fish sauce and sugar plus a splash of water* and simmer for 2 minutes.
  3. Add the okra (if using) and simmer for another 10 minutes, then add the barramundi and simmer until cooked through: about 6 minutes. Taste, adjust seasoning if necessary, then scatter with the coriander leaves and serve.

*Nat and I did a virtual cooking class with Neil Perry during Sydney’s lockdown and the most prominent comment from the 750 or so Instagram participants was “slow down”. And it wasn’t that we did not have the ingredients ready.

The issue was cooking time.

Neil’s induction was putting our gas hobs to shame.

And it is why I assume so many chefs ask for a cup of water to be added to a dish and then reduced in 10 minutes. Because they can… and we can’t.

I’m subscribed to the view that you add water as you go rather than reducing large quantities of it. Because it always takes multiples of what you are told it should take time wise. And with respect to Adam, adding a cup of water at this stage meant another 15 minutes frantically trying to bring this back over a very high heat.

Crispy North Indian Style Aloo Tikki with Stuffed Green Peas

Serves: 6-8

Aloo tikki is a popular Indian street food snack made with boiled potatoes, aromatic spices and herbs.

These patties are crispy on the outside and soft and aromatic on the inside. The peas stuffing really adds to the dish though often you find recipes that don’t include the peas.

Do not cut this corner.

They are absolutely moorish and your guests will have smiles all over.

Ingredients

Green peas and potatoes

4 to 5 large potatoes
1/2 c frozen baby peas
2.5 c water

For the stuffing

1/4 tsp red chilli powder or cayenne pepper
1/2 tsp coriander powder (ground coriander)
1/2 tsp fennel powder (ground fennel seeds)
1/2 teaspoon dry mango powder or ¼ to ½ teaspoon lemon juice
2 tsp finely chopped ginger
1 tsp finely chopped green chillies
2 tbsp finely chopped coriander leaves
2 pinches black salt
Salt as required

For the potato mixture

1/2 tsp red chilli powder
1/2 tsp Garam Masala
1 tsp ground coriander
1 tsp dry mango powder or 1 tsp lemon juice
1/2 tsp cumin powder
1/2 tsp black salt
Salt as required
1/4 c bread crumbs or add as required
1/4 c cornstarch (or as required)
2 tbsp chopped coriander leaves
4 to 5 tbsp oil for frying the tikki or as required

Method

  1. Cook the potatoes and the peas: I cooked mine together with the potatoes boiling under a trivet holding the peas in a metal bowl. This got a bit complicated so I would recommend peeling the potatoes and boiling them in a pot until soft.
  2. Steam the peas in the microwave safe dish until soft. About 4 minutes.
  3. Green pea stuffing: Take the peas in a bowl and mash them to a coarse texture.
  4. To the peas, add red chilli powder or cayenne pepper, coriander powder, fennel powder, dry mango powder, finely chopped ginger, green chillies, coriander leaves, black salt and regular salt as per taste.
  5. Potato mixture: Meanwhile drain the water from the potatoes and let them become warm.
  6. When the potatoes are warm, mash or use a ricer. Let mashed potatoes cool completely.
  7. Add chilli powder, Garam Masala, coriander powder, dry mango powder, black salt and regular salt as per taste.
  8. Next add bread crumbs and cornflour and mix very well.
  9. Stuffing and shaping: Divide the mixture into small or medium shaped patties with a hollow center or cup shaped discs. You can apply some oil on your palms when making the patties or tikki.
  10. Place the green peas filling in the center.
  11. Bring the mashed potato edges on the top and seal them.
  12. Frying: Heat 2 tbsp oil on a heavy skillet (preferably cast iron) or frying pan till it is medium hot. Gently place the tikki and begin to pan-fry them
  13. When the base is crispy and golden, gently flip each tikki with a spatula.
  14. Fry the second side till crispy and golden. You can gently flip once or twice more till the aloo tikki are golden and crisp evenly.
  15. Remove and on paper towels. Fry all tikkis this way. Add 2 tbsp more oil when frying the second batch.
  16. Serve with coriander, chutney and yoghurt.
Stuffing the peas into the potato mixture before sealing.

Dan Toombs’ Pakistani Dry Meat Curry

Serves: 4

This is an incredible curry. Hall of fame sort of stuff.

It’s from Dan Toombs’ latest book – The Curry Guy Bible – recommended to me by my mate Rich and what a great book.

There is literally nothing I don’t want to try and based on this dry meat curry cooked by Nat, I am going to cook it all.

I’ve typed up a few dry curries and they are my favourite. Cooking the sauce down until you really don’t have sauce at all.

For many, I appreciate that this defeats the purpose of a curry, though just trust me.

With this particular curry, once the meat is tender and at the point of starting to breakdown, together with the spices, the fried onions and the reduced marinade, my word. Read through the method and get excited.

Add then add this dry meat curry to your cooking shortlist and prepare to be blown away.

Ingredients

900gm lamb leg meat, cut into bite sized pieces
3/4 c ghee (we used 2 tbsp to be healthy)
3 medium onions, thinly sliced
2 tbsp garam masala
2 tsp Kashmiri chilli powder*
1 tbsp fenugreek leaves**
Salt, to taste
4 tbsp chopped coriander to garnish
3 limes, quartered, to serve

For the marinade

1/4 c white vinegar
1/2 c Greek yoghurt
1 1/2 tsp (chickpea) flour
2 tbsp garlic and ginger paste***
8 (green) bird’s eye chillies, blended to a paste with a drop of water
2 tbsp mustard oil****

Method

  1. Whisk all the marinade ingredients together in a large mixing bowl until creamy smooth. Add the meat and mix well with your hands to ensure it is nicely coated and marinate for 3 hours or overnight – the longer the better.
  2. When ready to start cooking, bring 1 litre of water to the boil and add the lamb chunks with all the marinade and stir well. Reduce the heat and simmer for about 1 hour until the lamb is tender. You want to be left with a cup of cooking stock at the end of the step. Tip the cooked meat and remaining liquid into a bowl.
  3. Now, using the same pan, melt the ghee over a high heat and add the onions. Fry for about 15 minutes or until the onions are a deep brown. Using a slotted spoon, transfer half the onions to a separate bowl.
  4. Reduce the meat to medium high and stir in the garam masala and chilli powder and return the set aside onions to the pan. Now add the meat and remaining broth to the pan and cook until the broth has almost evaporated. Turn up the heat to high and flash fry the meat until it is crispy and the ghee is starting to separate from the other ingredients.
  5. Add the fenugreek leaves by rubbing the leaves between your fingers into the pan and season with salt. When you are testing the meat for seasoning, it is very easy to continue snacking, so try not to do that too much! Garnish with coriander and serve with lime wedges.

* Much more subtle than chilli powder so hunt it out.
** Order from Herbies.
*** Blend equal parts garlic and chilli with a little water.
**** Worth the investment.

Dan Toombs’ Keema Pau Samosa

Serves: 4 as part of a meal

Dan Toombs doesn’t specifically make a Keema Pau Samosa.

Though he does make samosas. And he does make the Keema Pau.

And so I chose to bring them together and I am giving him pretty much all of the credit.

I made these as part of a bigger lunch and the boys – 13 and 10 – literally wolfed them down and asked for more to be made.

They’re not revolutionary. Keema never is.

Though they are as good as I have had.

Note, I skipped making the samosa pastry and went for store-bought shortcrust.

I also baked these samosas rather than (shallow) frying them. Hundreds of videos on how to fold samosas and so I’ll leave that for you.

Ingredients

500gm minced lamb
5 tbsp canola oil
2.5cm cinnamon stick
3 cardamom pods, bruised
500gm onion, finely chopped
2 tbsp garlic and ginger paste*
1/2 tsp ground tumeric
1 very generous tbsp garam masala**
Generous handful of coriander
4 birds eye chillies
1/4 c frozen baby peas
1 tbsp dried fenugreek leaves***
Salt, to taste
Shortcrust pastry
1 egg
Mint yoghurt to serve

Method

  1. Mix the minced lamb with 2 cups of water and break it up with your hands until the mixture is about the same consistency as porridge. (This will help achieve a smooth keema without any lumps.) Set aside.
  2. In a large pan or wok, heat the oil over a medium-high heat and when visibly hot, stir in the cinnamon and cardamom pods and let the flavours of the spices infuse in the oil for 30 seconds. Add the onion and fry for 10 minutes, stirring occasionally, until the onion turns light brown. Stir in the garlic and ginger paste and fry for an additional 30 seconds and then tip in the meat/water mixture. Cook until the water is evaporated.
  3. Add the turmeric and garam masala and stir well to combine and simmer.
  4. In the meantime, blend the coriander and chillies with 1/4 cup of water until smooth and add to the pan; continue to cook, remembering that this needs to be a dry mixture. Add the peas and cook for a few minutes more.
  5. Finally, add the dried fenugreek leaves, breaking them up as you go. Continue to cook until the oil separates from the meat. Season with salt.
  6. Make an egg wash, heap a tablespoon of the mixture into the pastry and fold the samosas one by one, using the egg wash to seal. (I didn’t egg wash all over though will next time.)
  7. Bake until golden brown.

* Mince equal parts garlic and ginger with a small amount of water.

** I ended up adding at least two tbsp. Taste and go from there.

*** Order from Herbies.

Anjum Anand’s Best Ever Burger with Spiced Onions

Makes: 5 – 6

Looking back on every recipe I have typed from Anjum Anand’s cookbook I love India, I always start by praising the book and just how great it is: unusual recipes, great food photography, passionate stories, amazing meals.

So let’s not do that, nor dwell on how I start each burger recipe by talking about how much I love burgers and how the best burgers are about simplicity blah blah blah.

Instead, let’s talk about why you must set aside a lunch in the next week to cook this just awesome burger. I’m talking top three for me. 1. being Gordon Ramsay’s 1-Million Subscriber Burger, 2. being Neil Perry’s classic beef burger with cheese and bacon and 3. being this burger.

We didn’t invest as much in the mince as we usually would and second time round with a mixture of freshly ground chuck, brisket and lamb mince, I reckon this burger would nudge 2.

Possibly 1.

Don’t delay.

Ingredients

For the burgers
500gm minced beef or lamb (including some fat)
1 red onion, finely chopped
2 tsp finely chopped ginger
2 garlic cloves, finely chopped
3/4 tsp garam masala
1 egg
Salt and freshly ground black pepper
5 – 6 burger buns
1 large tomato, sliced

For the roasted green chilli yoghurt
3 large green chillies, stalks removed, pierced with the tip of a knife
2 rounded tbsp thick Greek yoghurt
2 tbsp crème fraîche (or mayonnaise)
Good handful of chopped coriander

For the spiced caramelised onions
1 1/2 tbsp vegetable oil
1/2 tsp panch phoran (or garam masala)
2 red onions thinly sliced

Method

  1. Mix together all the ingredients for the burgers except the tomatoes and the buns, season with 1 1/2 tsp salt and rest for 30 minutes.
  2. On a BBQ or a pan, cook the chillies until charred and blistered on all sides. Once done, wrap in cling wrap.
  3. Heat the oil in a fry pan and when hot, add the panch phoran. Cook for 30 seconds and then add the onions and add a good pinch of salt and cook over a high heat until they have coloured and are well browned on the edges. Adjust the seasoning and set aside.
  4. Mix together the yoghurt, crème fraîche and coriander for the topping, adding a good grinding of black pepper and salt lightly. Once the chillies are cool, peel off their skins, slit lengthways and deseeded, discarding the seeds. Chop the flesh, add to the yoghurt and set aside.
  5. Heat the BBQ/grill to HIGH. Make 5 – 6 large patties out of the minced meat mixture, remembering to make a little flat indent in the centre with your fingers; this will help them cook evenly and not puff up in the middle. (I did not know this, haven’t tried this though good point and will.)
  6. Place the burgers on the grill and cook for 4 – 5 minutes until charred, flip and cook for another 1 – 2 minutes. Split the buns and char on the grill.
  7. Place 1 slice of the tomato on each bun, top with a burger, a generous dollop of the yoghurt and some onions. Place on the lid and eat immediately.

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 garlic
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.