Carrot and Coriander Curry with King Prawns

A curry made with carrot and coriander soup base, onions, potatoes, garlic, cardamom, chilli, tomatoes and jumbo king prawns.

I have always liked carrot and coriander soup and thought that it would make an excellent base for a curry. I did a little experimenting and came up with this recipe – which exceeded my very high expectations. It has a wonderful earthy, warming flavour without being too spicy. I added potatoes and some King prawns to make this a really satisfying dish, both take on the flavours really well. The addition of chilli, garlic and cardamom adds a new depth of flavour to the dish, which is my new favourite curry!

I used the leftover Carrot and Coriander Soup in this recipe.

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Serves two people

Preparation and cooking time 45 minutes

 

Ingredients and method

300-400ml carrot and coriander soup – please use Carrot and Coriander Soup

200g raw jumbo king prawns

125g potatoes – peel, cut into small pieces

2 tbsp. vegetable oil

2 medium size white onions – peel, thinly slice

6 gloves garlic – peel, finely chop

2 large red chillies – remove stalk and seeds, finely chop

4 green cardamom pods

1 small carrot – peel, thinly slice

2 round tomatoes – cut into thin crescents (1/8ths)

3 tbsp. chopped coriander leaf

Salt and pepper to taste

Method: Start by par boiling the potato pieces for 7-8 minutes in well salted water, then drain and set aside.

In a deep wide pan heat 2 tbsp. vegetable oil over a medium hot heat. Add the sliced onions and fry for 5 minutes, stirring frequently (a little colour on some is good). Add the drained potatoes and stir well so they are all coated in the oil, continue to fry for a further 5 minutes, stirring frequently. Next add the sliced carrot garlic, chilli, generous amount of ground black pepper and cardamom, stir well and continue to fry for a further 3-4 minutes, stirring frequently – be gentle so you don’t break up the potatoes.

Add the carrot and coriander soup and stir through the fried ingredients. Bring to the boil then reduce to a simmer for 10-15 minutes. After this taste test and add salt if required, as there is salt in the soup you should need very little.

The other ingredients – the prawns, tomatoes and coriander are added at the last minute so they do not overcook. Add the prawns first and stir through the sauce, as soon as they start to turn pink add the tomatoes and coriander, stir gently through the sauce. Increase heat slightly and as soon as the sauce starts to bubble it is ready to serve. I hope you enjoy this as much as I did!

 

Spiced Coriander, Lime and Chilli dressing

A spicy and zingy fat free salad dressing, perfect for adding a different flavour to your salad. Made from lime juice, chilli, coriander leaf, sugar, salt, pepper, ground cumin, ground coriander and sweet smoked paprika.

Add a special flavour to your salad….

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Ingredients

1 tsp ground coriander

1 tsp sweet smoked paprika

1.5 tsp ground cumin

1/4 tsp salt

1/4 tsp freshly ground black pepper

2 heaped dessert spoons brown sugar

Juice of 4 limes

1 large red chilli – remove stalks and seeds, very finely dice

3 tbsp. finely chopped coriander leaf

Method: Mix all the ingredients in a bowl until the sugar and salt dissolve, cover and set aside for at least 30 minutes at room temperature to allow the flavours to combine and develop. Drizzle sparingly over the salad of your choice.

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Blue Swimming Crab with Spiced Paella Rice

Spiced tomato based Paella rice dish with chunks of blue swimming crab

This recipe, like many good recipes came from me experimenting with store cupboard ingredients and some leftover fresh ingredients. I wished to make a rice dish which was distinctly different from classic rice dishes such as risotto, paella and jambalaya. I am so happy with the results I have decided to share this recipe with you, in the hope you will give it a try.

The flavour base of the dish comes from a fried mixture of chilli, bell pepper, garlic, celery and red onion. This is softened then rice is added along with a spice mixture, this is fried and gently stirred until each grain is coated. White win is then added and cooked off followed by diced tomato flesh, stock, a little water herbs and seasoning. The rice is simmered until it has softened and the juices have almost been cooked off. For the last few minutes chunks of blue swimming crab are carefully placed on top, the steam and residual heat gently warms the crab through. Just before serving the crab is gently stirred through the rice using the back of a wooden spoon, to ensure the chunks don’t break up and get lost in the rice.

I think this dish is a real winner, its simple to cook with a simply fantastic flavour.

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Serves two people

preparation 15 minutes, cooking time 35-40 minutes

Ingredients and method

150-170g Blue swimming crab chunks (from tin)  – drain before adding to rice

2 large red chillies – remove stalk/seeds, finely dice

1 yellow bell pepper – finely diced

4 cloves garlic – peel, crush, finely chop

2 sticks celery – finely diced

2 red onions – finely diced

150g Paella rice

2 tablespoons olive oil

75ml dry white wine

6 round tomatoes – remove skin and seeds, then dice

500ml chicken stock

1 tsp ground cumin

1 tsp ground coriander

1 tsp chilli powder

1.5 tsp smoked sweet paprika

Pinch saffron

1 tsp dried oregano

1 tsp dried basil

1 tsp dried parsley

150-200ml water

2 tsp brown sugar

Generous handful coriander leaf – roughly chop, half for dish, half for garnish

Lime wedges – for garnish

Sea salt and black pepper – for grinding

 

Method: Start by heating 2 tablespoons of olive oil in a deep flat frying pan then add then chopped chilli, garlic, celery, red onion and yellow bell pepper. Fry over a medium heat for 4-5 minutes, stirring frequently, until softened.

Add the rice then add the spice mixture – 1 tsp cumin, coriander, chilli and 1.5tsp smoked paprika. Stir well until the rice, spices and fried mixture is combined and each grain of rice is coated. Fry and gently stir for 1-2 minutes until all liquid in the pan is absorbed by the rice then pour in the white wine and stir gently until it is cooked off.

Once the wine is cooked off add the diced tomato flesh, 500ml chicken stock and a generous pinch of saffron. Next add 1 tsp dried oregano, basil and parsley, 2 tsp brown sugar, 150ml water , half the chopped coriander and sprinkle of salt (not too much as there is salt in the stock) and a generous amount of ground black pepper. Gently stir, bring to the boil then reduce heat to a gentle simmer. Leave to cook uncovered for 25-30 minutes until the liquid is nearly cooked off and the rice is plump and tender. If the rice is not ready simply add an extra 50ml water, stir through and give it an extra 5-10 minutes.

Once the liquid is nearly cooked off add the crab chunks along with a little more chopped coriander, place across the surface of the rice as it simmers away allowing the steam to warm the crab through. Once the liquid has been fully cooked off use the back of a wooden spoon and very gently fold the crab through the dish. Serve with a garnish of coriander leaf and lime wedges.

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Tomato soup

A simple recipe for simply delicious tomato soup.

The great deep flavour comes from a flavour base of garlic, onion, chilli, bay leaf, carrot celery and Romano pepper. A balance of spices – turmeric, cumin, coriander, saffron and smoked paprika adds another dimension. Plum tomatoes, seasoning, a little sugar, basil, parsley and coriander complete this tasty soup.

This recipe works wonderfully with my Easy Homemade Bread recipe.

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Recipe for 4 large portions

Preparation time 15 minutes, cooking time 40-45 minutes

Ingredients and method

4-5 cloves garlic – peel, crush

2 tablespoons olive oil

1 red onion – peel, dice

2 white onions – peel, dice

1 large red chilli – slice (keep seeds for extra heat if you wish)

2 bay leafs

3 carrots – peel, slice

2 sticks celery – slice

1 Romano red pepper – remove stalk and seeds, dice

1/4 tsp ground turmeric

1/2 tsp ground cumin

1/2 tsp ground coriander

1 tsp smoked paprika

Pinch saffron

6 plum tomatoes – cut in half

1 tbsp. brown sugar

1 tsp dried basil

1 tbsp. chopped fresh parsley – plus a little finely chopped as a garnish

Generous handful of fresh coriander  – leaf and stalk

1.5L stock – vegetable or chicken

Salt and pepper to taste

Method: heat the oil in a deep soup/stock pot then add the garlic cloves and fry gently for around a minute. Add the onions red chilli and bay and fry for a further 3-4 minutes. Next add the celery, carrot and romano pepper and fry for a further 4 minutes. Add the spices and stir thoroughly so the spices coat the whole mixture, fry for a couple of minutes but take care not to burn the spices, loosen with a little water if the spices catch on the pan. Next add the tomatoes, sugar and herbs and stir thoroughly, fry for a further 3-4 minutes again add a little water if mixture catches on pan. Add the stock, a generous amount of black pepper but only a little salt – more can be added to finished soup. Bring to the boil then cover, reduce heat and simmer for around 30 minutes. After this remove from heat and carefully remove the lid, use a wooden spoon to remove the bay leaf (can be hard to find but is important!), then use a stick blender to blitz into a smooth soup. Taste for seasoning then ladle into bowls, dusting with a little finely chopped parsley as a garnish. You could also for extra refinement pass the soup through a sieve as an optional last step.

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Pan Roasted Tomato and Pepper Soup

Pan roasted chillies, tomatoes, peppers and garlic along with the spices give this soup a very special deep flavour.

 The tomatoes, red peppers, orange pepper, red chilli and garlic are roasted in a dry pan until slightly charred to bring out the deep flavours. This is then added to a soup base of celery, carrot, white onion, red onion and bay leaf which has been softened in a little oil. Spices, herbs, seasoning and chicken stock are then added. After a simmer the bay leaf is removed then the soup is blended until smooth.

This may look like a simple soup but it has a depth of flavour that lifts it up to a new level.

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Makes 4 large portions

Preparation time 15-20 minutes, cooking time 40 minutes

Ingredients

Pan roasted vegetables:

1 orange bell pepper – seeds and stalks removed, roughly chopped

1 red bell pepper – seeds and stalk removed, roughly chopped

6 cloves garlic – leave in skin

5 round tomatoes

2 red chillies

Method: Heat a deep wide frying pan and add the vegetables. Dry fry for around 8-10 minutes, tossing the pan occasionally, until the garlic is softened and char marks appear on the chillies, tomatoes and peppers. Remove the garlic and chillies on to a chopping board to cool, then remove the garlic skins (should peel easily) and the chilli stalk, return to pan to add to the soup base.

For soup base

2 sticks celery – sliced

1 white onion – diced

1 red onion – diced

4 medium sized carrots – peel, sliced

2 bay leaf

2 tsp smoked paprika

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

Handful fresh coriander (leaf and stalk)

10 basil leafs

2 tbsp. chopped fresh parsley

1 and half dessert spoons brown sugar

1.5L chicken stock

1-2 tbsp. olive oil

1 tsp sea salt – plus extra to taste

Black peppercorns – for grinding

Method: Add 1-2 tbsp. of olive oil to a deep soup pan and heat to medium hot. Add the celery, carrot, onions and bay leaf and fry for 6-7 minutes until softened. Add the paprika, cumin, coriander and stir through the softened vegetables. Now add the pan roasted vegetables into the soup and stir through. Add the chicken stock then add the herbs (coriander, parsley and basil), bring pan to the boil for 2-3 minutes then reduce to a simmer. Add one and a half dessert spoons of brown sugar then add a teaspoon of salt and a generous amount of black pepper. Cover the pan, reduce heat to a gentle simmer for 25-30 minutes. Before serving use a stick blender to blend until smooth. After blending taste the soup and add more seasoning if required.

 

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Tomato and Cucumber salad

A simple salad of tomatoes, red onions, romano peppers, herbs, lemon juice and a drizzle of olive oil

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Ingredients

3 plum tomatoes – sliced

2 small red onions – sliced

10cm cucumber – sliced

1 red romano pepper – diced

10 fresh basil leafs – bruised, chopped

1 Tbsp. chopped fresh parsley

Juice of half a lemon

Salt and pepper to taste

Drizzle of good quality olive oil

Method: layer the tomatoes, red onion, cucumber and romano peppers in a flat serving plate or casserole dish. Season with a little salt and pepper then add the herbs. Finish by drizzling a little olive oil over the salad, this will help bring out the flavours. Cover and set aside at room temperature for 1-2 hours before serving, during this time the flavours will intensify.