Friday, 31 October 2014


I was recently given a few bottles of Riesling to test and the first thing that came into my mind was curry. Nice, rounded spice and preferably of Indian persuasion. This is what I came up with:

Prawn and vegetable curry


1) 800g prawns, peeled and de-veined
2) 1 head of broccoli, cut into florets
3) small packet of brussel sprouts, cleaned and cut in half
4) 3 courgettes, sliced into 2cm discs
5) 1 can peeled tomatoes
6) salt and pepper to taste
7) 2 tsp hot curry powder
8) 2 tsp garlic, finely chopped
9) 2 tsp ginger, grated
10) 1 tsp chilli paste
11) 1 tsp turmeric
12) 2 tsp coriander, heated in a dry pan until fragrant
13) 1 tsp cumin seeds
14) a few curry leaves
15) butter
16) a glug of olive oil


- using a pestle and mortar, bash coriander and cumin seeds
- in a pan, heat oil and butter and add garlic, ginger, coriander/cumin mix, turmeric, chilli paste, curry leaves and curry powder
- fry gently for 5 mins
- pre-cook the vegetables, around 80% cooked, you don't want mushy veg
- add tomato to the pan and allow to bubble away for 15 mins
- sieve this curry/tomato mix, getting rid of curry leaves and seeds
- add the sieved curry mix back into a pan, check seasoning, adding a little salt and pepper and a touch more curry powder if needed
- add vegetables to the pan and allow to simmer for 10 mins
- add prawns and serve with dhal as soon as these are done, should only be 5 mins or so


Fish and butternut coconut curry


1) 1 onion, sliced
2) 600g firm, white fish, cut into bite size bits
3) 1 butternut, peeled and cut into chunks
4) 2 cans of coconut milk 
5) 2 tsp turmeric
6) 2 tsp garlic, finely chopped
7) 2 tsp ginger, grated
8) 1 tsp hot curry powder
9) 2 tsp garum masala
10) a handful of fresh coriander, leaves and stems separated
11) salt and pepper 
12) butter 
13) glug of olive oil


- pop butternut into a 180 C oven until almost done
- heat oil and butter in a pan and add onion
- sweat down a little and then add turmeric, ginger, garlic, chilli, coriander stems (finely chopped), curry powder, garum masala, salt and pepper and fry gently for 5 mins
- add all the coconut milk and simmer for 10 mins
- add butternut and simmer for a further 5 mins
- add fish and cook until done, around 5 mins
- serve with fresh coriander and a dhal

Simple Dhal


1) a knob of butter
2) 1 tsp garlic, finely chopped
3) 2 tsp turmeric
4) 1 cup red lentils
5) 2 cups water
6) generous sprinkle of salt


- heat butter and add salt, garlic, turmeric
- when the mix is bubbling away add the lentils and stir well
- add the water and turn up the heat
- just as it starts to boil, turn the heat down and allow to simmer, stirring well, for around 20 mins
- add more water if needed, you should end up with a relatively soft, creamy paste, but not a soup
- just before serving, add a little butter and stir in

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