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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Blackened Salmon with flame roasted vegetable rice salad

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blackened Soy Salmon with rice salad

Salmon marinated in dark soy sauce, wok oil and brown sugar, pan-fried with crispy skin. Served with a rice salad with flame roasted and crunchy fresh salad vegetables. Completed with a dressing made from soy, sugar, lime juice and coriander leaf.

A really healthy dish but one that is packed with flavour. It is also a great excuse to use my favourite kitchen gadget – my blowtorch. Dont worry if you don’t have one, simply dry roast the vegetables in a very hot oven for 5-7 minutes.

The salmon is marinated several hours ahead of cooking and is left with a black coating that caramelises when cooked in a hot pan. Cooking skin side down for most of the cooking to get the skin nice and crispy – after all nobody likes skin on a fish if it isn’t crispy.

Brown salad rice is cooked then cooled ready for the vegetables, half of which are roasted using the blowtorch for deep flavour and the rest are left raw to give the dish some nice crunchy texture.

The dish is completed with a dressing made from brown sugar, soy sauce, lime juice and coriander.

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Serves two people

Preparation time 25 minutes (plus 1-2 hours to marinade), cooking time 15 minutes

Ingredients

For the salmon

2 Keta Salmon fillets – make 2-3 diagonal slices  in the skin to help skin crisp up

1 dessert spoon Dark soy sauce

1 dessert spoon wok oil

1 dessert spoon brown sugar

Marinade – the soy, oil and sugar in a bowl until combined. Add the salmon coating on both sides then place in fridge for 1-2 hours. Remove 30 minutes before cooking to bring back to room temperature.

For the rice salad

150g brown rice – cook, drain and cool

2 red onions – diced, add to pan for roasting

2 red bird eye chillies – add to pan for roasting

2 green bird eye chillies – add to pan for roasting

1 romano red pepper – add to pan for roasting

3-4 tbsp sweetcorn – add to pan for roasting

4 plum tomatoes – skin, deseed, chop, add to pan for roasting

10cm cucumber – peel, deseed, dice. Raw for crunch

1 small carrot – cut into fine batons. Raw for crunch

1 stick celery – dice, raw for crunch

3 spring onions – finely slice, raw for crunch.

Method: Retain the fresh vegetables in a bowl ready to add to rice. For the roasting vegetables add to a stainless steel pan and use a blowtorch to roast the vegetables until charred. Alternatively add vegetables to a dry baking tray and roast in a very hot oven for 5-7 minutes.

For the dressing

2 dessert spoons brown sugar

2 dessert spoons dark soy sauce

Juice of a lime

Handful coriander leaf – very finely chop, retain a little for garnish.

Method: Mix well in a bowl until combined. Give a second mix prior to serving.

 

Cooking instructions

  1. For the salmon heat a dry non stick frying pan over a hot heat until very hot. Remove the salmon from the marinade and place skin side down in the pan and cook for 7 minutes. Turn the salmon and cook for 5 minutes on the other side then remove from the pan. These are typical times for average sized fillets, for large or small adjust time by a couple of minutes.
  2. Assemble the rice salad. In a large mixing bowl add the rice, the roasted vegetables and the fresh vegetables. Pour in the salad dressing then mix well until fully combined.
  3. Serve the dish by making a bed of rice salad then place the cooked salmon on top. Sprinkle a little finely chopped coriander on as a garnish.

 

 

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!