Monthly Archives: May 2013

Courgette and Sweetcorn Curry

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Courgette and Sweetcorn Curry

courgette and sweetcorn

INGREDIENTS

200g courgettes (cut into thick slices)
100g fresh sweetcorn
3 small red onions (chopped)
Curry leaves
1/2 cup water
1/2 cup coconut milk
1 teaspoon raw curry  power
1 teaspoon mustard powder or English mustard
1 green chilli (chopped)

METHOD

  • Mix courgettes and curry ingredients with the water, boil about 5 minutes
  • Then add coconut milk and sweetcorn, simmer another 5 minutes then remove from the heat check the seasoning. Make sure to keep the green colour.

A tasty and healthy dish – enjoy with boiled rice!

Cashew Pea Curry

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Cashew Pea Curry

 

cashew pea curry

This is one of my Mum’s specialities, she never forgot to make this dish on special occasions. In Sri Lanka we can buy fresh cashew nuts so we don’t have to soak them – they are tastier than dry ones. I first made this dish with dry cashews when I was in Dubai because there were lots of dry nuts available, and I now make it this way in London. It always comes out nicely!

INGREDIENTS

150g cashew nuts (soaked over night)
75g carrot (diced)
75g frozen peas
1 cup thick coconut milk
1 cup cold water
1 teaspoon curry powder
1/2 teaspoons turmeric powder
1 teaspoon mustard powder or English mustard
Curry leaves
1 inch cinnamon stick
1 green chilli (chopped)
3 small red onions (chopped)
Salt

METHOD

  • Wash the cashew nuts twice
  • Mix cashews with all the curry ingredients and cold water then boil until soft (about 15 minutes)
  • Add carrots and peas, mix well, cover and cook another 10 minutes
  • Lastly, mix in the coconut milk and check the seasoning and simmer about 5 minutes


Serve with yellow rice or biriyani…

Chicken Biriyani

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Chicken Biriyani

biryani

INGREDIENTS

500g basmati rice
500g chicken (cut into big pieces)
100g red onion (chopped)
50g ginger (chopped)
8 garlic cloves (chopped)
50g coriander leaves (chopped)
200g plain yogurt
50g pine nuts or cashew nuts (roasted)
25g mint (chopped)
10g cardamom and cloves
2 inch cinnamon stick
4 bay leaves
3 tablespoons olive oil
1 tablespoons raw curry powder
1 teaspoons coriander powder
1 teaspoons garam masala
1/2 teaspoons turmeric powder
1/2 teaspoon saffron (optional)
2 tablespoons lemon juice
Salt

METHOD

  • Marinade the chicken with with the spices and salt, lemon juice , yogurt (for best results leave overnight in the refrigerator)
  • Heat the oil, saute the garlic, ginger, onion, cardamom, cloves, and cinnamon
  • Add the chicken, mix well and add one cup of water and the coriander leaves. Cover with a lid and cook for about 15 to 20 minutes.
  • In a separate saucepan boil the rice until half cooked, the drain off  the water
  • Mix the chicken well then top with the half boiled rice.
  • Sprinkle some saffron or turmeric in 1 tablespoon of water, and pour through a few holes you have poked in the rice (the result will be a colourful white and yellow appearance to the dish)
  • Cover with a lid and cook on a low flame until rice is completely cooked (add some boiling water if necessary)
  • When the biriyani is cooked, give it a good mix and  garnish with chopped mint, pine nuts and deep-fried onion
  • Serve with raita and lime pickle

This my own recipe which always goes down well with my friends. I hope you enjoy it too!