Dahl Curry, Basmati Rice with Cucumber and Mint Riata

A wonderfully spiced and authentic tasting lentil curry with carrot and potatoes. Served with Basmati rice and a delicious cucumber and mint riata.

Sorry I haven’t written many recipes lately as I have been extremely busy, however I think I have made up for the delay with this one. Tastes like it is straight from a very good Indian restaurant, and it is so easy to make!

I also served this with shop bough roti breads, these are entirely optional.

Serves two

Cooking time 45-50 minutes

Ingredients and Method

Broken down into three sections – curry, rice and riata. It is best to soak the rice before you start, add make the riata and finish the rice as the lentils simmer.

Dahl curry

100g red lentils – rinsed thoroughly

50g potato – peel, cut into 3-4cm cubes, pre cook in boiling water for 6-7 minutes

3 red onions – diced

1 carrot – thinly slice on diagonal

15g ginger – peel and grate

6 gloves garlic – crushed 

5 green cardamom pods

5 cloves

6 fresh curry leaves

1 tsp mustard seeds

1 tsp cumin seeds

1/2 tsp ground turmeric

1/4 tsp ground fenugreek

1/4 tsp asafoetida

1 bay leaf

2 round tomatoes – cut into 1/8ths

2 sliced green chillies

1/2 tsp salt

water – approx. 500ml of water, enough to submerge lentils.

2 tbsp. vegetable oil

3tbs roughly chopped coriander leaf

Method: Start by heating the vegetable oil over a medium heat, once hot add the mustard seeds, cumin seeds and the curry leaves. The leaves should sizzle and keep heating until the mustard seeds start to pop, a bit like popcorn.

Add the onion, chilli, garlic, ginger, bay leaf, cloves and cardamom pods then fry, stirring occasionally for 4-5 minutes until onions soften and start to colour.

Add the lentils, turmeric, fenugreek and asafoetida then stir well until combined. Fry for 1-2 minutes stirring frequently.

Now add approx. 500ml of water (around the same volume as mixture in the pan, enough to submerge the lentils) and bring to the boil, stirring frequently so lentils don’t catch on the pan. Once boiled and add the pre cooked potatoes, carrot and salt then cover pan and simmer for around 35-40 minutes, stirring every few minutes to prevent lentils catching and burning.

You may want to adjust the seasoning or thickness of the sauce to your preference, either by adding more water or cooking uncovered for a few minutes to cook the liquid off. Before serving add the sliced tomatoes and coriander – cooking just long enough to warm the tomatoes through but not long enough to cook them (not long enough that skins start to peel).

Ladle into bowls or Balti dishes and enjoy!

Basmati rice

120g basmati rice – rinse well and soak in water for 30 minutes before cooking

Method: soak the rinsed rice in water for around 30 minutes, this plumps up the rice and makes a real difference.

Once soaked cook the rice in the same volume of water as the rice in a covered pan for 10-12 minutes or until rice absorbs all the water.

Fluff up the rice before serving.

 

Cucumber and Mint Riata

150g greek yogurt

1/4 lime – juice only

40g cucumber – peel, deseed, finely dice

5-6 mint leaves – bruise then chop

salt – just a pinch

Method: start by peeling, deseeding then finely dicing the cucumber. Many recipes will call for this to be grated, however I prefer the texture of the diced cucumber. Lay the diced cucumber on a clean kitchen towel or absorbent paper and the place more on top. Press gently and leave for 10-15 minutes to remove excess liquid.

In a bowl mix the yogurt, lime juice, cucumber, mint and a pinch of salt. Cover and set aside in the fridge until ready to serve.

This is best eaten the same day but will keep in the fridge for 1-2 days – any leftovers make a great dip for chips.

 

 

 

 

 

 

King Prawn Dhal Curry

King prawns, potatoes and carrots in a delicious spiced lentil and tomato curry sauce.

A easy to make curry dish guaranteed to impress your friends and family – they won’t believe you didn’t pick it up from your local Indian restaurant.

Serve with choice of rice or Indian bread.

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Serves two

Preparation and cooking time around 1 hour

 

Ingredients and method

200-250g raw king prawns – devein, butterfly

100g peeled new potatoes – cut into small pieces to cook quickly

5-6 round vine tomatoes – cut into quarters

75g red spilt lentils – rinse thoroughly until water runs clear

1 medium/large carrot – peel and thinly slice into discs

2 tbsp. vegetable oil

1 tsp mustard seeds

2 medium size white onions – peel and dice

2 medium size red onions – peel and dice

1 small bulb of garlic – peel, crush

15-20g ginger – peel, thinly slice

1 heaped dessert spoon sliced Almond

2 bay leaves

5 cardamom pods

5 cloves

1/2 tsp cumin seeds

1/2 tsp ground turmeric

1/2 tsp ground coriander

1/4 tsp ground fenugreek

80g red split lentils – rinse thoroughly

1 tsp salt – plus extra to taste

water – see method

20-25g butter – cut into cubes

2-3 tbsp. chopped coriander leaf

Note: You require a stick blender (or glass blender) for this recipe

 

Method: Start by boiling the potatoes for 7-8 minutes , then drain them and set aside ready to add to the curry.

In a deep pan heat 2 tbsp. vegetable oil over a medium high heat and add a teaspoon of mustard seeds. Let the oil heat until the mustard seeds start popping like popcorn. Add the onions and fry for 5-6 minutes, stirring occasionally until the onions start to colour. Add the garlic, ginger, bay leaves, cardamom, cloves, tomatoes and sliced almonds and stir through the fried onions. Next add half a teaspoon of cumin seeds, ground turmeric, ground coriander and a quarter of  ground fenugreek. Stir well and fry the mixture for 4-5 minutes.

Next add the washed lentils and stir well, then add enough water to completely submerge the mixture (I added 2 and a half mugs of water) and a teaspoon of salt. Stir well, bring to the boil, then simmer for 20 minutes, stirring frequently.  After this remove the bay leaves, cardamom pods and cloves from the sauce and blend into a smooth sauce.

Add the cooked potatoes and the thinly sliced carrot (these are both cut into small pieces so they cook quickly) and gently simmer in the sauce for 10-15 minutes, stirring frequently as lentils can stick to pans and burn. Taste test the sauce – you may want to add more salt or add more water, depending upon how thick you like your sauce. If your sauce is too runny simply continue to simmer until it reduces to your preference.

When the sauce add the cubes of butter and stir them into the sauce, this will add flavour and the classic gleam to the curry sauce. Complete the dish by adding 1 tbsp. of chopped coriander and the raw king prawns – let them gently poach in the sauce and serve as soon as they turn from grey to pink.

Ladle into bowls and garnish with the rest of the chopped coriander, enjoy!

Click here for my recipe contents page

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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!

 

Corn Beef Hash

My version of the comfort food classic.

Potatoes are par boiled, then fried until they are nice and crispy. A flavour base is made from sauteed carrots, red onion, celery along with some garlic powder and smoked paprika. a sauce is made by adding tomato ketchup, Worcester sauce and a few chilli flakes for some warmth. The pre-cooked potatoes and cubes of corn beef and very gently folded into the dish and heat through. The dish is finished with the essential fried egg on top.

Fine dining it is not, but it does taste very fine indeed.

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Corned beef hash

Serves two people

30 mins cooking and preparation time

Ingredients

200g corned beef – cut into 2-3cm cubes

250g potatoes – peeled cut into 3-4cm cubes

2 small carrots – peeled, thinly sliced into rounds

2 red onions – peeled, diced

1 stick celery – finely diced

1 tablespoon oil – for dish

Half teaspoon garlic powder

Half teaspoon smoked paprika

3-4 dessert spoons tomato ketchup

Worcester sauce (a really good dash)

Chilli flakes  (just a sprinkle)

Oil to shallow fry the potatoes

2 eggs

Knob of butter (to fry eggs)

Get cooking

  1. Start by par boiling the peeled potatoes for 6 minutes. Drain then return to the pan and place over a low heat. Shake frequently and keep over the low heat until the potatoes are dry.
  2. Heat oil to a depth of 3-4cm in a wide frying pan or wok to approx until approx 180॰c. Add the potatoes and shallow fry, turning occasionally until golden brown on all sides. This can take approx 10 mins, depending upon the size and type of potato. Remove from oil and drain well on absorbent paper.
  3. Heat 1 tablespoon of oil in a wide deep frying pan, then add the onion, celery and carrot. Fry over a medium heat and stir frequently until the mixture softens (approx 4 minutes). Then add a small sprinkle of chilli flakes. the garlic powder and the smoked paprika, stir fry for a further minute.
  4. Add 3-4 desert spoons of tomato ketchup and a really generous dash of Worcester sauce, stir through until the sauce bubbles then add the cubes of corned beef and the crispy potatoes.  Fold through the sauce gently using a spatula, so not to break up the corned beef. Slowly warm the dish through, shaking the pan instead of stirring.
  5. As the dish heats through fry two eggs in a separate frying pan – sunny side up, and the yolk nice and runny.
  6. Once dish is piping hot and steam is rising serve straight away on pre heat plates, with the fried egg placed on top. Enjoy!