Tomato Curry
From "Nigella Kitchen" by Nigella Lawson

2 Tbsp oil
2 Large Onions, chopped
1 tsp kosher salt
4 cloves garlic, chopped
3 1/2 pints cherry tomatoes, halved
2 tsp turmeric
1 tsp English Mustard
1 tsp hot chili powder
1 tsp garam masala
1 1/2 cup frozen peas

Heat oil in saucepan, add onions sprinkle with salt and stir frequently over low to medium heat for about 7 minutes. Stir in garlic, then add tomatoes. Add spices, cover, and cook 20 min over low. Cook peas in another pan in boiling salted water, drain and add to tomatoes for the last 5 min of cook time. (I guess cooking it all together makes the colors less pretty. Meh)

Freezing note: cook the tomatoes but don't do the peas. Can be frozen up to 3 months. Then reheat and add the peas like in the recipe

Serves 4 with coconut rice
Indian Rubbed Lamb Chops
From "Nigella Kitchen" by Nigella Lawson

for rub
1 tsp ground cilantro
1 tsp ground cumin
1 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp cayenne
1/2 tsp ground cinnamon
3 tsp kosher salt, or 1 1/2 tsp table salt
(If you're in a hurry or missing ingredients, you can just mix 3 tsp Madras Curry Powder in with the salt instead of the various spices)

12 small Frenched lamb rib chops or 8 larger lamb loin chops
2 Tbsp garlic flavored oil

Measure out spices into wide shallow dish along with the salt and mix. Dip lamb chops into spice mix, dusting well on all sides. Warm the oil in frying pan, then fry the chops for about 2-3min a side, depending on thickness, over medium heat. They should look darkly burnished- but still juicily pink within- when cooked.

Serves 4 with this salad: http://honorillyatoo.dreamwidth.org/12515.html
Potato and Pea Curry
From "At Home with Madhur Jaffrey"

3 Tbsp olive or canola oil
1/8 tsp ground asafetida
1/4 tsp whole cumin seeds
1 lb small red potatoes, boiled, cooled, peeled, and halved (if potatoes are larger, aim for 1in dice)
2 cups peas
1/2 cup plain yogurt
1 1/2 tsp ginger, peeled and grated
3/4 tsp salt
1/4-1/2 tsp cayenne
1 Tbsp ground coriander

Pour oil into large non-stick pan on medium-high. When hot drop in asafetida and cumin seeds. Ten seconds later, add the potatoes. Stir and fry until they have browned lightly. Now put in peas, 3 Tbsp of the yogurt, the ginger, salt, and cayenne. Stir and cook until yogurt has been absorbed. Add another 3 Tbsp yogurt and the coriander. Stir and cook until absorbed again. Add remaining yogurt. Stir and cook for a minute. If you used frozen peas the dish is done, otherwise add 3 Tbsp water, cover and turn to low. Cook very gently for 6-8min until peas are tender.

Serves 4
Mushroom and Pea Curry
From "At Home with Madhur Jaffrey"

1 Tbsp ground coriander
1 1/2 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp cayenne
3 Tbsp olive or canola oil
1/4 cup onion, finely chopped
1 tsp ginger, peeled and grated
1 1/2 cups peeled and finely chopped tomato
1 1/4 tsp salt, or to taste
1 lb cremini mushrooms, halved lengthwise
10oz green peas

Combine the coriander, cumin, turmeric, and cayenne in a small bowl. Add about 1 1/2 Tbs water and mix to make a paste. Pour oil into a medium pan on medium-high. When hot, drop in the onions. Stir and saute for 3-4 min or until edges start to brown. Add ginger and stir 3-4 times. Add spice paste. Stir and cook for about a minute. Add tomato. Stir and cook, scraping up from the bottom, for about 4 minutes or until tomatoes have softened. Add 2 cups water and salt. Stir and bring to a boil. Cover, turn heat to low, and simmer 20 minutes. Add mushrooms and bring to a boil. Cover and cook on low for 10 min. Add the peas, bring to a boil again. Cover and cook on low for 5 more minutes or until peas are done. Check for salt, adding more if needed.

Serves 4

Squid Curry

Oct. 1st, 2012 03:43 pm
Squid Curry
From "At Home with Madhur Jaffrey"

1lb cleaned squid
2 Tbsp olive or canola oil
1/2 tsp brown mustard seeds
1 med onion, cut into fine half rings
15 fresh curry or 10 fresh basil leaves
1 tsp fresh ginger, peeled and grated
1 clove garlic, crushed
1 Tbsp curry powder
2 Tbsp tomato paste
3/4 tsp salt
1 Tbsp lemon juice
2 cups water

Cut bodies of squid crossways into 1/4 in thick rings and separate tentacles, cutting up any really long ones. Wash well and leave to drain in colander.
Pour oil into frying pan over medium high heat. When hot put in mustard seeds. When they start to pop in a couple seconds put in the onions and leaves. Stir and fry until onions just start to color at edges. Add ginger, garlic, and curry powder. Stir for a minute then add tomato paste and stir a few times. Add 2 cups of water, salt, lemon juice, and squid. Stir and bring to a simmer on gentle heat. Simmer covered on low stirring occasionally for about 45 min or until squid is tender.


Serve with plain rice or rice noodles
Serves 3-4
Kerala Style Fish Curry
From "At Home with Madhur Jaffrey"

1-1 1/4 lb sea bass (or haddock, halibut, salmon, kingfish or even mackerel. Whatever looks good) with skin, 1/2-3/4in thick cut crossways into 3in segments
Salt
2 Tbsp olive or canola oil
2/3 cup shallots, finely slivered
1 tsp fresh ginger, peeled and finely grated
1 large clove garlic, pressed
1/2 tsp ground turmeric
1/2 tsp cayenne
1 Tbsp paprika (obviously not)
Lots of freshly ground black pepper
1 Tbsp lemon juice
1/2 cup coconut milk
1 cup water

Spread out fish and sprinkle 1/2 tsp salt on both sides. Set aside and prepare sauce.
Pour the oil into frying pan on medium high. When hot put in shallots. Fry until just starting to brown at edges. Add ginger and garlic. Stir for a minute. Add 1 cup water, turmeric, cayenne, paprika, black pepper, lemon juice, and 1/2 tsp salt. Bring to simmer, then turn heat to low and simmer gently for 5min, stirring now and then. Stir in coconut milk and bring back to a simmer. Put fish in and cook on medium low spponing sauce over fish until it is poached, 5-10min. Serve with rice.

Serves 2-4
Potato and Pea Curry
From "At Home with Madhur Jaffrey"

3 Tbsp olive or canola oil
1/8 tsp asafetida
1/4 tsp whole cumin seeds
1lb small red potatoes boiled cooled peeled and halved (If potatoes are larger go for 1in dice)
2 cups peas fresh or defrosted
1/2 cup plain yogurt
1 1/2 tsp ginger, peeled and finely grated
3/4 tsp salt
1/4-1/2 tsp cayenne
1 Tbsp ground coriander

Put oil in large preferably nonstick frying pan over medium high heat. When hot put in cumin and asafetida. 10seconds later add potatoes. Stir and fry until potatoes have browned lightly. Now drop in the peas, 3 Tbsp of the yogurt, the ginger, salt, and cayenne. Stir and cook until the yogurt is absorbed. Add another 3 Tbsp yogurt and the coriander. Stir and cook until absorbed again. Add remaining yogurt and cook for a minute. If you're using frozen peas you're finished. If fresh add 3 Tbsp water cover, turn to low and gently cook for 6-8 min until peas are tender.

Serves 4
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