Kavita's Prawn Curry

This is a fantastic recipe from the Rick Stein India recipe book, I do make a lot of curries and often forget this one but it's an absolute favorite. I forget how easy it is too, it comes together in no time at all - just the fiddly de-veining of the prawns - 

Now, I did put three chillies in this yesterday and it was hotter than the sun - two chillies next time I think, I mean, I like it hot but this was a bit much :) Also I put in about 300mls of passata as I think that 100 is too little

 Ingredients

60mls Olive oil

1 Tablespoon Black Mustard Seeds

1 Large Onion Finely Chopped

24 Fresh Curry Leaves

3 Cloves Garlic Finely Chopped

2 Teaspoons Kashmiri Chilli Powder

1/2 Teaspoon Ground Coriander

1/2 Teaspoon Turmeric

100mls Tomato Passata ( I used 300mls ) 

100mls Tamarind Liquid

3 Green Birds Eye Chillies Chopped ( makes it pretty hot ) 

1 Teaspoon White Wine Vinegar

1/2 Teaspoon Salt

500gms Large Prawns

Fresh Coriander and Basmati Rice to serve

Heat the oil in a large flameproof pot and add the mustard seeds until they start to pop, add the onion and half the curry leaves and cook for ten minutes until pale golden - do not burn - add the garlic and cook for a further three minutes, add the spices and fry for 30 seconds.

Stir in everything else plus a little water to create a sauce ( as thick or thin as you like )  and simmer for about 4 minutes until the prawns are cooked.

Stir in the remaining curry leaves and some chopped coriander and serve.

Vegan veg Massaman

I made a beef version of this alongside this vegan one for Sam, there really aren't a lot of differences and both turned out great, my only mistake was putting cauliflower in as it was cooked in my slow cooker and it went mushy - not nice - never doing that again. On the plus side Sam said it tasted good so there's that :) 

 Ingredients

For the paste

Place all ingredients into a blender or food processor

8 Dried red chillies split with the seeds removed ( I used fresh with the seeds )

4 Tablespoons Hot Water

1.5 Teaspoons Ground Cumin

1.5 Teaspoons Ground Coriander

1/2  Teaspoon Ground Cinnamon

4 Green Cardamom pods split ( use only the seeds inside )

A pinch of Nutmeg

1 Teaspoon salt

1/2 Teaspoon Black Pepper

1 Red Onion chopped

1 Thumb size piece of Ginger or Galangal chopped

5 Fat Cloves Garlic chopped

1 Tablespoon Lemongrass ( I used puree )

Blitz to a nice paste and set aside.

For the curry

1 Kilo mixed Veg - nice firm veg are best

180mls Vegan Stock

1 x 400g Tin Coconut Milk

1 Large Onion - sliced thinly

400gm Waxy Potatoes

1 Tablespoon Maple Syrup ( or Agave syrup )

1 Tablespoon Tamarind Paste

2 Bay Leaves

1 Start Anise

1 Cinnamon Stick

Salt and Pepper

20g Chopped Peanuts ( optional ) 

Little slaked cornflour to thicken if necessary

Chopped Coriander to serve.

Ready for the freezer....

I think I'd blitz this and serve it as Vegetable Massaman soup, the flavour is great!

Beef Massaman Curry

 As per usual, I was making a beef curry for us and decided to make a vegan veg one for Sam, there needed to be a couple of adjustments along the way ( and not just the lack of beef ) but otherwise it seemed ok to use roughly the same ingredients.

There are so many recipes out there for this and I was quite befuddled but I had to start somewhere, Slimming Eats is very reliable and also really healthy so , as I wanted to make my own paste , this was where I started.

I had a large joint of silverside in my freezer and it made a great joint, once cut up, for this recipe.

This one I cooked on the stove top in a large flameproof pot.

Ingredients

For the paste

Place all ingredients into a blender or food processor

8 Dried red chillies split with the seeds removed ( I used fresh with the seeds )

4 Tablespoons Hot Water

1.5 Teaspoons Ground Cumin

1.5 Teaspoons Ground Coriander

1/2  Teaspoon Ground Cinnamon

4 Green Cardamom pods split ( use only the seeds inside )

A pinch of Nutmeg

1 Teaspoon salt

1/2 Teaspoon Black Pepper

1 Red Onion chopped

1 Thumb size piece of Ginger or Galangal chopped

5 Fat Cloves Garlic chopped

1 Tablespoon Lemongrass ( I used puree )

1 Teaspoon Shrimp Paste (  I used Fish Sauce )

Blitz to a nice paste and set aside.

For the curry

500gms Lean Stewing Beef ( I used silverside ) - chopped into chunks

180mls Beef Stock

1 x 400g Tin Coconut Milk

1 Large Onion - sliced thinly

400gm Waxy Potatoes

1 Tablespoon Maple Syrup ( or Honey )

1 Tablespoon Tamarind Paste

2 Tablespoons Fish Sauce

2 Bay Leaves

1 Start Anise

1 Cinnamon Stick

Salt and Pepper

20g Chopped Peanuts ( optional ) 

Little slaked cornflour to thicken if necessary

Chopped Coriander to serve

In a frying pan, add a little oil and fry onions gently for about 10 minutes, add all the paste to the pan to cook out the spices taking care for it not to burn.

Add all the ingredients and the paste to your pot or slow cooker, give it a really good stir to combine, place a lid on and cook really gently for a good three hours on the stove stop or on high all day in the slow cooker.

I found that mine didn't need the cornflour as it thickened up beautifully while cooking.

Top with freshly chopped coriander and serve.

Easy Vegan Chilli

As per the veggie chilli recipe this was cooked on the same day but I put it all into the slow cooker to bubble away, it made it really lovely and saucy and so easy

Simply add more veggies to give this some bulk - as I said on the veggie chilli post , honestly this one was tastier and had a lovely silky texture

 Ingredients

2 Large Onions - chopped

4 Cloves Garlic - finely chopped

3 Sticks Celery - chopped small

3 Large Carrots - chopped small

Large pack of any mushrooms - roughly chopped

4 Birds Eye Chillies - finely chopped

1 Teaspoon ground Cumin

1/2 Teaspoon sweet Paprika

50gms Dark Chocolate ( Lidl do a really good vegan one )

2 Bay Leaves

1 Cinnamon Stick

1 x 400gm Tin Tomatoes

Half a tube Tomato Puree

2 Tins Kidney Beans drained and rinsed

1 Vegan Stock cube / pot

Good Splash Lea and Perrins / Hendersons sauce

2 Tablespoons Olive oil

Salt and Pepper

I simply put all the ingredients apart from the beans into my slow cooker and put on high for the afternoon, giving it a stir every now and again. I added the beans for about half an hour and then left to cool completely before freezing.

Vegetarian Chilli

 I had a proper cooking for the freezer day last week with the slow cooker and a large pot on the oven on the go, it seems mad not to make two chillies, one for us ( we always eat a veggie one now ) and a vegan one for Sam. Honestly no difference except I whack a pack of Quorn mince into ours.

Ingredients

1 500gm Pack Quorn Mince

2 Large Onions - chopped

4 Cloves Garlic - finely chopped

2 Sticks Celery - chopped small

2 Large Carrots - chopped small

Large pack of any mushrooms - roughly chopped

4 Birds Eye Chillies - finely chopped

1 Teaspoon ground Cumin

1/2 Teaspoon sweet Paprika

50gms Dark Chocolate

2 Bay Leaves

1 Cinnamon Stick

1 x 400gm Tin Tomatoes

Half a tube Tomato Puree

2 Tins Kidney Beans drained and rinsed

1 Vegetable Stock cube / pot

Good Splash Lea and Perrins / Hendersons sauce

2 Tablespoons Olive oil

Salt and Pepper

I know it seems like a lot of ingredients but it all adds to a really great rounded taste.

Heat the oil in a large lidded flameproof pan and add onions, leave to cook gently for about 5-10 minutes and then add all the other vegetables.

Leave to cook through for about 10 minutes and then add the quorn, spices and sauces, chocolate and stock, add enough water to just cover barely, place on the lid, turn it down and leave it to bubble away for a good hour if not two to really become unctious. If it's too watery at this stage leave off the lid to reduce.

Add the beans about half an hour before serving and check the seasoning, I added a good splash of hot sauce at this stage as we like it hot.

Shame that quorn is no longer vegan - however - honestly - the vegan version of this was actually a little tastier, most likely as the quorn kind of watered it down. 

We had ours served with rice and soured cream - lovely 

Easy Pumpkin Soup

 Having an allotment means ( if you grow them ) an almost endless supply of pumpkin. I now have last years to use up and I previously roasted it and whacked it in the freezer as it makes amazing soup and rather good risotto - if I can bear to not eat it straight out of the oven after roasting!. 

I needed a quick fix for dinner and had various bit and bobs in the fridge so this was the perfect easy dish.

Ingredients

4 Large Carrots   - peeled and roughly chopped

As much Pumpkin as you actually have to hand

2 Large Onions  - roughly chopped

2 Cloves Garlic - roughly chopped

1 Hot Chilli - roughly chopped

2 Sticks Celery - roughly chopped

Half a tube tomato puree

2 Tablespoons Olive Oil

1 Tin full fat coconut milk

Good Splash Hendersons/ Lea and Perrins sauce

1 Stock cube/pot chicken or veg is fine

Salt and Pepper

If you have raw pumpkin then just take a little longer to cook but otherwise it's the same. I like my pumpkin roasted as it gives it a really nice roasted nutty taste.

Heat a little olive oil in a large flameproof pan and saute the onions for a few minutes, add all the other ingredients and a little splash of water just to cover - barely - you don't want to drown the vegetables.

Cook for about half an hour or so or until all the vegetables are cooked through.

When slightly cooled put through a blender or stick blender until smooth.

Return to a gentle heat and add coconut milk and season to taste.

Next time I'll put in two chillies I think as the soup can take the heat. 

We like this quite thick but you can thin it out a little with more stock or water, served with warm crusty bread - yummy !! 

Experimental Sauerkraut

 I've spent a long time thinking about making this as we love it, I really like the turmeric one but it's quite expensive to buy it ( in pretty small jars ). Noodling around on facebook at the weekend I found a lady in Scotland ...Nourished By Nature.... and decided to give it a go.

I followed the instructions apart from the fresh ginger as I'd forgotten to buy it. It was terribly easy and fingers crossed we'll have edible sauerkraut in a few weeks.

https://www.nourishedbynature.uk/

Lets see how this goes.....