Tag Archives: coconut milk

Meen Molee [South Indian Fish in Coconut Milk]

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Very quick and very straightforward. I made this, just about, after coming home from an 80 km bike ride with feet I couldn’t feel and hands I couldn’t stop shaking. And it still turned out alright. So it can’t be that hard…! Adapted from Mighty Spice.

Ingredients

4 garlic cloves
2.5cm ginger
2.5cm fresh turmeric (use a teaspoon of ground turmeric)
1 large onion, diced
1 large tomato, chopped
500g white fish fillet, cut into bite-sized pieces
400ml can coconut milk/cream
juice of 1 lime
1 tsp curry powder
handful of green beans
1 carrot, peeled into slivers

Method

Mince the garlic, ginger and turmeric together into a paste. If you have one use a mini blender, but I don’t so I made do with a stick blender, a large mug and a little oil.

Fry up the onions for 5 minutes over a medium heat. Add the paste and tomato and cook for a couple more minutes. Add the coconut milk and lime juice and season with salt. Stir, bring to the boil, reduce to a simmer and add the fish. Cook for 5 minutes before adding the carrots and beans then continue until fish is cooked through (approx. 3-4 minutes).

Sorry, no piccy. Wouldn’t have been able to hold the camera probably…

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Lamb, Spinach & Potato Curry

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Courtesy of the Hairy Bikers from their dieting book. Not that either of us are dieters. Not that it’s even our book.

Serves 5-6

Ingredients

600g lamb steaks, cut into 3cm cubes
2 large onions, sliced
4 garlic cloves, finely chopped
3 medium potatoes, cut into 3cm cubes
5cm piece fresh root ginger
1 medium red chilli, deseeded & finely chopped
1 tin chopped tomatoes
1 tin spinach*
curry paste**
4 bay leaves
3 large tomatoes, cut into eighths
200ml coconut milk
water
salt and pepper

*I used tinned simply as that’s all we had. If you have fresh (and it will undoubtedly taste better if you do) use 200g of that!
**I haven’t given a quantity here as curry paste varies so much. To put the recipe into context I used 4 teaspoons of Patak’s “extra hot” and I reckon it could have done with at least 1 more

Method

Preheat the oven to 190oC/375oC/gas mark 5 and set aside a bowl. Heat some olive oil in a large casserole dish, brown the lamb with some salt and pepper and place in the bowl. Add the onions to the casserole dish and cook over a medium heat for 7-8 minutes before adding the garlic, chilli, curry paste and grating in the ginger. Cook for a further five minutes before removing from the heat and blitzing to a paste with a hand-blender.

Return the lamb to the paste and return to a medium heat, cooking and stirring for 5 minutes or so until throwing in the chopped tomatoes, coconut milk, potatoes, bay leaves and enough water to cover everything. Season with salt and pepper and add a spoonful of sugar, give a good stir before adding the lid and whacking in the oven.

Cook for 60 minutes, check then stick back in for half an hour. Remove from the oven add the tomatoes, spinach and cook on the hob, for five minutes. Serve with a lovely curry-soaking flatbread.

J

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Potato & Toasted Chickpea Curry

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Originally I intended this to be a sweet potato and chickpea curry, however when I went to retrieve the desired ingredients the “sweet potato” in my cupboard turned out to be a very red-skinned standard potato! Shocking, I know.

Not to be deterred however, I bravely soldiered on and thus present you with the fruits of my labour. I really think toasting the chickpeas is worth it, you get so much more from the spices and it’s not exactly much of a faff! It looks like a lot of ingredients but it really isn’t complicated to cook. That’s one of the reasons I love curry – you can turn out something incredible with very moderate effort!

Serves 4-5

Ingredients

1 large waxy potato, cut into 2.5cm cubes
2 medium carrots, cut into rounds
2 medium onions, quartered and sliced
4 cloves garlic, finely chopped
1 red chilli (or more if you’re a fan of heat) finely chopped
1 tin chickpeas, drained, washed and patted dry
1 tin chopped tomatoes
1 tin coconut milk
1-2 cups frozen peas
handful green beans
1 cinnamon stick
1 2.5cm piece fresh ginger, grated
glug of golden syrup
parathas to serve

Spice mix

3 tsp curry powder
2 tsp coriander
2 tsp paprika
2 tsp cumin seeds, roughly ground
2 tsp fennel seeds, roughly ground
salt and pepper

Method

Mix up the spices and set aside. In a large casserole dish heat a little oil over a medium heat and add the onions. Sweat for 8-10 minutes before adding a glug of golden syrup, garlic, grated ginger and 2/3 of the spice mix. Give a good stir and cook for a further five minutes, adding a splash of water every now and again if anything starts to stick.

Add the chopped tomatoes, coconut milk, potato and cinnamon stick, bring to the boil then reduce to a simmer. Make sure everything is covered in liquid – if not add a little water. Cover and leave to simmer to 20-25 minutes, stirring occasionally to remove anything stuck to the bottom of the pan. Check the potato and carrot every now and again with a knife – once they start to go soft add the peas and beans and cook for a further five minutes.

Meanwhile heat some oil in a separate frying pan. Add the drained/patted dry chickpeas and fry for 5-6 minutes over a medium-high heat. Shuffle regularly to get an even covering. Add the remaining spice mix and continue to toast for a further couple of minutes until golden brown. Throw into the curry, stir everything around, season to taste (I always keep the spices I have used to hand during cooking so they can be added when necessary). Chug in one final glug of syrup and serve with a paratha.

Look, I even managed to take a photograph this time!

J

Yummy Scrummy Curry

‘Don’t-Ignore-Me’ Chicken Korma

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I get the impression Chicken Korma is somewhat of an unloved second-cousin to what springs to most people’s minds when they think of curry. This reputation is no doubt bolstered by the fairly weedy offerings from supermarkets and take-aways and in my opinion is completely undeserved.

Korma can be delicious. Creamy, nutty, spicy, it’s a wonderful taste experience. This recipe is taken almost verbatim from John Gregory-Smith’s Mighty Spice cookbook, a Christmas present from my sister. It’s extremely quick – although you will need some kind of processor/blender – so if you’re after curry-in-a-hurry you could probably knock this up quicker than you could order and receive a take-away.

Serves 2-3

Ingredients

2 medium chicken breasts, cut into bitesize pieces
1 tin coconut milk
50g cashew nuts (or almonds)
1 large onion, chopped
1 large carrot chopped into thin strips
2.5cm piece fresh ginger
1 small chilli
1 heaped tsp coriander
1 heaped tsp cumin
½ tsp salt
good few twists of pepper
1 heaped tsp hot curry powder
juice of 1 lime

Method

Add the coconut milk, nuts, ginger, chilli, coriander, cumin and salt to the food processor and whizz until smooth.

Heat a little oil in a decent-sized frying pan/saucepan over a medium heat and add the onions. Sweat for 5 minutes then add the curry powder, stirring to coat the onions. Add a little water if it starts to stick to the pan. After a couple more minutes add the chicken and cook, stirring every so often. After a further five minutes throw in the coconut paste and stir to cover everything. Squeeze in the lime juice, bring to the boil then add a lid and reduce to a simmer.

Cook for approx. 15 minutes, stirring every now and again. With 10 mins to go throw in the carrots and for the last 5 minutes, remove the lid and increase the heat to thicken up the sauce – if it gets too thick just add water.

Serve with:

– rice
– naan
– bhaji
– raita
– mango chutney
– all of the above

Sorry, again no photo. Really need to get back into taking pictures of things before I scoff them! You could totally throw in some spinach or kale into this to up the veg content too.

J

Larb Gai Thai Chicken Salad

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So I stumbled across this dish the other day and amalgamated all the online recipes I found into my own. I couldn’t wait to try it out, so when W rang to say she was having a miserable journey home I jumped at the opportunity when she (jokingly…I think) asked me to come over and make her dinner. I’m just that kind of guy.

This is a bit “wetter” than a traditional larb gai, I think. I would call this a medium-hot dish with the spicing suggested, however it is entirely subjective. For example, my sister’s head would probably have exploded had she got her gnashers round it but a hardened curry connoisseur probably wouldn’t bat an eyelid. Or bowl an earlobe. Or catch a nosehair.

Serves 3-4 (or 2 with leftovers for lunch)

Ingredients

400g chicken breast, cut into strips
200ml coconut milk/cream
1 medium red onion, diced
6 spring onions, chopped
2 garlic cloves, chopped or crushed
4 tbsp cashews/peanuts/almonds, crushed
1 tbsp brown sugar
2 tsp soy sauce
Juice of 1 lime
1 tsp coriander
1 tsp turmeric*
½ tsp cayenne pepper
½ tsp dried chilli flakes (or one small fresh chilli, diced)

*I just so happened to have some fresh turmeric (*cough* stolen from home).
I grated a piece approx 3cm x 1cm (length x diameter) into the dish

to serve:
handful green beans/mange tout
handful fresh mint leaves
mixed leaf salad
rice

Method

Put the rice on the boil in a saucepan. Toast the nuts in a frying pan (without oil) until browned, then remove and place somewhere for safe keeping (trying not to eat them while you make the rest of the dish!). Add a little oil and sear the chicken on a high heat until it starts to brown. Chuck in the onion, spring onions, garlic, sugar and spices and give a good stir. Then pour in the coconut cream, soy sauce and squeeze in most of the lime juice – leaving just a little oomph left in your lime. Try saying that ten times quickly.

Drain your rice (once cooked, obviously) and stick back in the saucepan. Reduce the liquid until you’ve got a sauce that’s somewhere between sticky and runny and throw the whole lot in with the rice. Add the nuts back in (if you’ve got any left) – taking them out means they don’t go soft in the liquid as it reduces.

Throw some salad on a plate, then add your chicken and rice mix and top with a few green beans, the mint leaves (casually ripped) and a final squeeze of your now extensively mined lime. In the past year I have discovered a love for uncooked vegetables, which is somewhat embarrassing as I always used to mock my dad for his similar love, hence my beans were raw. Feel free however to chuck them into the mix as the sauce reduces if you prefer your greens less crunchy.

et voilà.

Here are some suggestions of potential additions/substitutions

– Roasted rice powder – I might do this next time. Add dry rice to a frying pan and toast on a high heat until brown, then grind down with a pestle and mortar
– Fish sauce
– Ginger
– Lemongrass
– Cumin

J