Curry²

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

Ingredients:

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

Method:

- 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

Ingredients:

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

Method:

- 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

Ingredients:

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

Method:

- 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