Tag Archives: curry

Salmon, Tomato & Spinach Curry

Salmon, Tomato & Spinach CurryI know that there are some who think that salmon shouldn’t be teamed with bold flavours – but I am not one of them, I think the richness of salmon works will with assertive flavours and I
particularly like it with tomatoes which I think helps cut through some of the richness.

The flavours in this curry are bold and interesting, but do not
overpower or mask the salmon.

This is my take on a recipe from Meera Sodhr’s book Made in India: Cooked in Britain: Recipes from an Indian Family Kitchen (Random House, UK 2014) which I saw over on The Happy Foodie.

The Happy Foodie is the website of UK publisher Random House and is used as a promotional vehicle for its food titles – if you a tempted by cookbooks either avoid it or enjoy it, as I do, and use as source for keeping up-to-date with some of the latest British titles!

Salmon, Tomato & Spinach Curry

This curry also works well with other meaty fish such as blue moki, monk fish or blue warehou.

I have read several recipes recently which add a little sugar to onions when caramelising, but this is the first time that I have actually done it – my verdict I don’t really think it makes much difference and won’t be
doing it in the future, but then maybe we have lovely sweet onions here in Hawke’s Bay which usually caramelise beautifully.

Serves 4

1 large onion, chopped
½ tsp brown sugar
vegetable oil
2 tbsp grated fresh ginger
4 cloves garlic, crushed
1½ tsp ground coriander
1 tsp ground cumin
¼ tsp ground turmeric
¼ tsp garam masala
chilli powder, to taste
400g can cherry tomatoes
1 bunch spinach, leaves chopped
400g salmon fillet, bones and skin removed, cut into large pieces
sea salt and black pepper

1              Place onion, brown sugar and a splash of oil in a frying pan with a lid over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion softens and starts to caramelise.

2              Stir in ginger, garlic, coriander, cumin, turmeric, garam
masala and chilli powder and cook, stirring, for 30-60 seconds or
until fragrant. Add tomatoes, rinse can out with water and add to pan, bring to simmering and simmer, stirring occasionally, for 15-20 minutes or until liquid reduces.

3              Add spinach to pan, cover and cook for 5 minutes or until spinach wilts. Add salmon, mix gently to combine, cover and cook for 5 minutes longer or until salmon is cooked through. Season to taste with salt and black pepper.

So tell me, do you like to team salmon with other big flavours or do you prefer more delicate ones?

Where did the ingredients for this dish come from:
Salmon: Tangaroa Seafoods – Napier; Onion, garlic, spinach:
Krismaw Gardens – Hastings; Chilli powder – Spitfire: Orcona
Chillis ‘n’ Peppers
– Hastings; Store Cupboard Ingredients:
vegetable oil, brown sugar, ginger, coriander, cumin, turmeric, garam masala, canned tomatoes salt, black pepper.

Note: Many  of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

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Other salmon recipe using bold flavours you might like to try:

Salmon Roasted with Tomatoes & Olives

Salmon Roasted with Tomatoes & Olives

Asian-spiced Baked Salmon

Asian-spiced Baked Salmon

Marinated Salmon Seared in a Pepper Crust

Marinated Salmon Seared in a Pepper Crust

 

Aromatic Beef Curry

Aromatic Beef Curry

This warming and hearty dish makes a delicious meal for the current very cold weather we are experiencing here in New Zealand – with temperatures here in Hawke’s Bay in the single figures and roads throughout the country closed it is a true polar blast as they say!

Aromatic Beef Curry

For a complete meal, serve over steamed white or brown rice.

Curry leaves are available from Indian food stores and add a warm, smoky, citrusy flavour to dishes. They do not need to be removed from dishes before serving, as they are quite edible.

Serves 6

½ cup natural yoghurt
1 tbsp garam masala
sea salt
750g stewing or casserole steak – such as gravy beef, blade steak or shin beef, cut into 2.5cm pieces
2 onions, chopped
vegetable oil
2 cloves garlic, finely chopped
1 tbsp grated fresh ginger
a good pluck (12-15) of dried curry leaves
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 dried chilli
400g can chopped tomatoes
2 cups beef stock
2 tbsp tomato paste
1 bunch spinach, leaves chopped
a good handful coriander, chopped

1              Place yogurt, garam masala and a grind of salt in a bowl and mix to combine. Add beef and toss to coat. Set aside to marinate.

2              Place onions and a good splash of oil in a large saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onions are soft and translucent and starting to
caramelise.

3              Combine garlic, ginger, curry leaves, cumin, ground
coriander, turmeric and dried chilli. Add to onions and cook, stirring, for 30 seconds or until fragrant. Add beef mixture and stir to
combine.

4              Add tomatoes, stock and tomato paste and mix well to
combine. Cover, bring to simmering and simmer, stirring
occasionally, for 1½-2 hours or until meat is tender. Stir in spinach, cover and cook for 4-5 minutes longer or until spinach wilts. Just
prior to serving, add most of the coriander, reserving some for
scattering.

So tell me, what is your favourite cold weather food?

Where did the ingredients for this dish come from:
Beef: Mad Butcher – Hastings; Yoghurt: Origin Earth – Havelock North; Onions, garlic, spinach: Krismaw Gardens – Hastings;
Coriander: The Chef’s Garden @ Epicurean – Hastings; Store
Cupboard Ingredients:
vegetable oil, garam marsala, cumin, ground coriander, turmeric, ginger, curry leaves, salt, stock, canned
tomatoes, tomato paste.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other cold weather beef dishes you might like to try;

Easy Curried Beef & Vegetable Stew

Easy Curried Beef & Vegetable Stew

Madras Beef Curry

Madras Beef Curry

Harissa Braised Beef with Preserved Lemon

Harissa Braised Beef with Preserved Lemon

 

Curried Zucchini & Capsicum

Curried Zucchini & CaspsicumPlentiful summer vegetables combine in this easy vegetable curry. It packs plenty of flavour and is great served alongside grilled meat, chicken or fish or is substantial enough to be a meal in its own right, just add some steamed rice – to soak up the juices – and maybe a
salad of mixed leaves on the side.

Curried Zucchini & Capsicum

Serves 4

vegetable oil
2 large zucchini, diced
2 medium capsicums, sliced – you can use any colour, I used red
1 large potato, diced
½ cup chopped coriander or parsley
CURRY PASTE
2 small onions, chopped and kept separate
2 cloves garlic, chopped
1 tsp grated fresh ginger
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
pinch chilli powder, or to taste

1              Heat a large saucepan over a medium-high heat, add a little vegetable oil and swirl to coat base of pan. Add zucchini, capsicum and potato and toss to combine, cover and cook, stirring
occasionally, for 10 minutes or until vegetables start to soften.
Remove and set aside.

2              Meanwhile, make paste, place 1 onion, garlic, ginger, ground coriander, cumin, turmeric and chilli powder in a food processor. Add 3-4 tbsp oil and process to make a paste.

3              Add onion, to pan used to cook vegetables, cover and cook over low heat, stirring occasionally, for 8-10 minutes or until onion softens. Add curry paste and cook, stirring frequently for 2-3 minutes or until fragrant.

4              Return vegetables to pan and toss to coat with paste. Add 2 cups water and mix to combine. Cover, bring to simmering and
simmer, stirring occasionally for 15-20 minutes or until potatoes are cooked through. Stir in most of the coriander or parsley, reserving some for scattering.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using zucchini and capsicum you might like to try:

Summer Ratatouille

Summer Ratatouille

Chicken, Potato & Five Veg

Chicken, Potato & Five Veg

Chorizo & Summer Vegetables

Chorizo & Summer Vegetables

 

Fish Tikka Masala

Fish Tikka Masala 007a

Tikka masala is a popular Indian dish and one that is easy to master at home.

The protein – fish, chicken, beef or lamb – is usually marinated in a yogurt marinade before cooking, but to speed things up I have just tossed the fish in a spice mixture, which keeps the flavours while
reducing the preparation time.

Fish Tikka Masala

Use any firm white fish fillets for this dish – on this occasion I used
monkfish.

Serves 4

1 tsp ground cumin
1 tsp ground cinnamon
½ tsp turmeric
½ -1 tsp cayenne pepper, or to taste
sea and freshly ground black pepper
500g firm white fish fillets, cut into 2.5 cm pieces
vegetable oil
TIKKA MASALA SAUCE
1 onion, minced
4 garlic cloves, minced
2 tbsp grated fresh ginger
1 jalapeño pepper, finely chopped
1 tsp cumin
1 tbsp Orcona Sweet Smoked paprika
400g can diced tomatoes
½ cup cream
½ cup chopped fresh coriander

1              Place cumin, cinnamon, turmeric, cayenne pepper and a good grind of salt and pepper in a bowl and mix to combine. Add fish and toss to coat.

2              Heat a frying pan over a medium-high heat, add a little oil and swirl to coat base of pan. Add fish and cook, tossing gently, for 3-4 minutes or until brown and partially cooked. Remove, drain on paper towels and set aside. Do not drain oil from pan.

3              For the sauce, place onion and garlic in a food processor and process to mince. Add ginger, chilli, cumin and paprika and mix to combine. Add to pan, in which the fish was cooked and cook, stirring, for 4-5 minutes or until fragrant.

4              Stir in tomatoes. Half fill can with water, swirl to rinse and add to tomato mixture. Bring to simmering and cook, stirring
occasionally, for 20-30 minutes or until sauce reduces and thickens.

5              Stir in cream and bring back to simmering. Return fish to pan and simmer for 4-5 minutes or until fish is cooked through. Season to taste with salt. Stir in fresh coriander, reserving a little for
garnish, if desired.

Serving suggestion: Serve over steamed brown or white rice with a salad or steamed seasonal green vegetable with naan bread on the side.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other spicy fish recipes to try:

Creamy Fish & Red Capsicum Curry

Creamy Fish & Red Capsicum Curry

Korean Gochujang Fish

Korean Gochujang Fish

Baked Harissa Fish with Potato, Bean & Lemon Salad

Baked Harissa Fish with Potato, Bean & Lemon Salad

 

Madras Beef Curry

Beef Madras 007aMadras curry takes its name from the city that was known as Madras, now called Chennai, in southern India.

As this recipe shows making your own curry paste doesn’t have to be hard. But best of all you can control the heat of the paste and it just tastes so much better than packet mixes. If you have the time, roast the whole spices – coriander and cumin – then grind them for the curry paste, you will surprised at what a difference it makes.

Madras Beef Curry

Control the degree of chilli heat in this dish by the amount of chilli
powder you use in the paste – the amount I have suggested gives a
fragrant, bold but not overly hot curry.

The curry paste can be used with other foods such as chicken, vegetables or lentils, the cooking will vary depending on the base ingredient you are using.

Serves 6

2 tbsp vegetable oil
1 kg stewing or casserole beef, cut into 2.5 cm cubes
sea salt
2 tbsp tomato paste
2 cups beef stock
natural yogurt, to serve
fresh coriander, to serve
MADRAS CURRY PASTE
2 tbsp ground coriander
1 tbsp ground cumin
1 tsp turmeric
½-1 tsp chilli powder, or to taste, (optional)
2 garlic cloves, crushed
2 tsp grated fresh ginger
freshly ground black pepper
¼ cup lemon juice

1              To make the Curry Paste, place ground coriander, cumin,
turmeric, chilli powder, garlic, ginger and a good grind of black
pepperin a small bowl. Mix in lemon juice to make a paste. Set aside.

2              Heat a heavy-based saucepan over a medium-heat high, add oil and heat until shimmering. Season beef with sea salt and brown in batches, if necessary.

3              Return all meat to pan, add curry paste and mix well to coat meat.

4              Stir in tomato paste and stock, bring to the boil, reduce heat, cover and simmer, stirring occasionally, for 1½-2 hours or until meat is tender. The exact cooking time will depend on the cut of meat used, as I used shin beef, on this occasion, the cooking time was nearly 3 hours, but cuts such as cross-cut blade and chuck will easily cook in the time I have given above. Remove lid and simmer for 15-20 minutes or until sauce thickens and reduces slightly.

5              Serve topped with a dollop of yogurt, scattered with fresh coriander and accompanied by steamed rice and a steamed seasonal vegetable of your choice.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other Indian-style curries you might like to try:

Home-style Indian Chicken Curry

Home-style Indian Chicken Curry

Tomato, Capsicum & Potato Curry

Tomato, Capsicum & Potato Curry

Easy Lamb Biryani

Easy Lamb Biryani

 

 

 

 

Creamy Fish & Red Capsicum Curry

Capscium & Fish Curry 008a

A simple fish curry made from scratch is the perfect week night meal any time of the year, but with the first of the season’s capsicums and tomatoes starting to appear in the markets this recipe is fresh while still having a good chilli kick.

The creaminess of this curry comes from yogurt which is added in the last stage of cooking – to avoid the yogurt splitting, take care not to let the mixture boil after adding it.

Creamy Fish & Red Capsicum Curry

Adjust the heat of the curry by adjusting the amount of chilli you use – the chilli can be omitted if you wish. You will have still have a great
tasting curry without the fiery chilli kick.

Serves 4

2 tsp ground coriander
2 tsp grated fresh ginger
2 cloves garlic, crushed
½-1 tsp chilli powder, or to taste (optional)
¼ tsp turmeric
500g firm white fish fillets, cubed
vegetable oil
6 dried or fresh curry leaves
½ tsp yellow mustard seeds
1 medium onion, sliced
2-3 medium tomatoes, chopped
2 small or 1 large red capsicum, chopped
½ cup natural yogurt
¼ cup fresh coriander, chopped

1              Place ground coriander, ginger, garlic, chilli powder, if using, and turmeric in a small bowl, add about ¼ cup water and mix to make a smooth paste.

2             Place fish in a bowl, add half of the spice mixture and mix to coat fish with spices. Set remaining paste aside.

3              Heat a heavy-based frying pan over a medium heat, add 2 tbsp oil and heat for 30 seconds or until shimmering. Add fish and cook, tossing, for 1-2 minutes or until browned – the fish should not be cooked through at this stage. Remove fish and set aside.

4              Add curry leaves and mustard seeds and cook, stirring, for about 1 minute or until mustard seeds start to pop.

5              Reduce heat, add onion, cover and cook, stirring
occasionally, for 8-10 minutes or until onion softens. Stir in
tomatoes, capsicum, remaining spice mixture and ½ cup water, bring to simmering and simmer, stirring occasionally, for 5 minutes or
until mixture is fragrant and tomatoes release their juices.

6              Stir in yogurt, return fish to pan and toss to combine, taking care not to break up fish. Cook, stirring gently and occasionally, for 3-4 minutes or until fish is cooked through.

7              Stir in the chopped coriander, reserving some for scattering, if desired.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other curry recipes you might like to try:

Home-style Indian Chicken Curry

Home-style Indian Chicken Curry

Tomato, Capsicum & Potato Curry

Tomato, Capsicum & Potato Curry

Broccoli, Pea & Potato Curry

Broccoli, Pea & Potato Curry

 

Broccoli, Pea & Potato Curry

Broccoli, Pea & Potato Curry 007bWhile we are supposedly in spring, the last few days have not been very spring-like at all and I have been envying several friends and family who have taken themselves to places tropical and keep
posting pics of beaches, water and drinking champagne and
cocktails under sunny skies!

It’s that time of year when the spring vegetables aren’t quite
available and most of the winter ones are just about finished, but broccoli seems to be plentiful and on special.

I always enjoy a vegetable curry and one seemed just right for this cooler weather, so taking advantage of the lovely broccoli and using a couple of the last parsnips of the season which were languishing in the vegetable drawer I came up with this warming dish with just a hint of chilli and, of course, a heap of coriander!

Broccoli, Pea & Potato Curry

Carrots can be used instead of parsnips and cauliflower instead of
broccoli – use whatever vegetables are in-season and best priced.

I haven’t given a measurement for the curry leaves, I use what I call a pluck – that’s how much you pick up between your thumb and middle
finger – less than a handful, but considerably more than a pinch. For more information about curry leaves see a previous post for Cauliflower and Potato Curry.

Canned diced tomatoes can be used instead of cherry tomatoes – the only reason they are used here is because I opened the wrong can by
mistake – but having said that they do look attractive.

Serves 4

2 tbsp oil
1 large red onion, chopped
1 tsp grated fresh ginger
2 cloves garlic, chopped
2 Bird’s eye chillies, sliced, or to taste
2 tsp ground coriander
2 tsp ground cumin
½ tsp turmeric powder
dried curry leaves
2 medium potatoes, cut into chunks
2 medium parsnips, sliced
400g can cherry tomatoes
1 head broccoli, cut into florets
1 cup frozen peas
salt
1 bunch coriander, leaves roughly chopped

1              Place oil, onion, ginger and garlic in a heavy-based saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion softens. Add chillies, ground coriander, cumin, turmeric and curry leaves and cook, stirring, for 1-2 minutes or until fragrant.

2              Add potatoes and parsnips and stir to coat with spice
mixture. Add tomatoes and enough water to just cover the potatoes and parsnips. Cover, bring to simmering and simmer, stirring
occasionally, for 10 minutes or until potatoes are just tender.

3              Add broccoli and peas, bring back to simmering and cook, stirring occasionally, for 10 minutes longer or until vegetables are tender. Season to taste with salt. Stir in most of the chopped
coriander reserving a little to garnish, if desired.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other vegetable curries you might like to try:

Cauliflower & Potato Curry

Cauliflower & Potato Curry

Tomato, Capsicum & Potato Curry

Tomato, Capsicum & Potato Curry

Fragrant Eggplant Curry

Fragrant Eggplant Curry

 

Tikka Masala Drumsticks

Tikka Masala Drumsticks 005bAs previously expressed Indian food is a favourite of mine and it is hard to beat a good Tikka Masala.

There are many easy everyday Indian dishes that are straight
forward to make and they taste so much better than packet mixes. This recipe is an example of just how easy a popular Indian dish is to make, how much better the flavour is and how much cheaper it is to make yourself.

For this recipe I have used chicken drumsticks because of their
flavour and rather than cutting the meat into cubes have left the drumsticks whole, browned them off and finished them in the
masala sauce.

Another reason I have used drumsticks here is because they were on special and I got a tray of 14 drumsticks for just $10! If you prefer, use chicken breast fillet or thigh fillet, cut into 2.5cm pieces and marinate, then brown in a pan before adding to the sauce to finish cooking.

Tikka Masala Drumsticks

Cutting the onions two different ways gives the sauce a great texture.

The tikka masala can be made in advance and reheated when required.

Serves 4

8 chicken drumsticks
salt and freshly ground black pepper to taste
fresh coriander sprigs, to garnish
TIKKA MARINADE
1 cup natural yogurt
1 tbsp fresh lemon juice
1 tbsp grated fresh ginger
2 cloves garlic, finely chopped with 1 tsp salt
2 tsp ground cumin
2 tsp garam masala
1 tsp cayenne pepper, or to taste
⅛ tsp ground black pepper
8 whole cloves
MASALA SAUCE
3 tbsp vegetable  oil
1 large (about 200g) onion, thinly sliced
1 medium (about 150g) onion, cut into wedges
2 cloves garlic, finely minced
1 long red chilli, sliced, seeded (optional)
1 tbsp ground cumin
1 tbsp garam masala
2 tsp paprika
440g can diced tomatoes
300mL cream

1              For the marinade, place yogurt, lemon juice, ginger, garlic, cumin, garam masala, cayenne pepper, black pepper and cloves in a bowl and whisk to combine. Add chicken drumsticks and turn to coat. Cover and marinate in the refrigerator overnight.
2              For the sauce, place oil, onion slices and wedges in a heavy-based saucepan over a medium heat and cook, stirring very
frequently, until onion caramelises – this can take 20 minutes or longer, but it is well worth the time as it gives the dish a great depth of flavour.
3              Add garlic and chilli and cook, stirring, for 1-2 minutes
longer. Then add cumin, garam masala and paprika and cook,
stirring, for 1-2 minutes longer or until fragrant. Stir in tomatoes, bring to simmering and simmer for 5 minutes.
4              Stir in cream and bring back to simmering. Drain chicken and set aside. Stir any remaining marinade into sauce mixture. Simmer, stirring frequently, until sauce is rich and thick – this can take up to an hour.
5              Meanwhile, heat a cast iron frying pan over high heat. Add a little vegetable oil to the pan, add chicken and brown on all sides.
6              Once browned and sauce is rich and thick, transfer chicken to sauce, cover pan and simmer for 15-20 minutes or until chicken is cooked through. Remove pan from heat and stand for 10 minutes before serving.

Serving suggestion: While not traditional I serve this with brown basmati rice for a health benefit and because I prefer the flavour. Accompany with either a steamed green vegetable or salad of mixed leaves.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other Indian-style chicken dishes you might like to try:

Home-style Indian Chicken Curry

Home-style Indian Chicken Curry

Indian Tomato Chicken

Indian Tomato Chicken

One-dish Indian Roast Chicken & Vegetables

One-dish Indian Roast Chicken & Vegetables

 

Tomato, Capsicum & Potato Curry

Tom, Cap & Pot Curry 005aI know you think because you haven’t heard about the tomatoes for a day or two you think they are finished – no! Another couple of
kilos arrived on the kitchen bench yesterday – they are now mostly cherry tomatoes, which of course are delicious just popped in your mouth for a quick healthy snack – but there’s a few too many even for tomato loving me.

In this vibrant dish the flavours of tomato, capsicum and potato
mingle together in a warm spicy sauce. The sauce for this dish has just a hint of heat from the fresh chilli but if you are not a chilli fan you could omit it.

This is a delicious vegetarian main served with rice or an Indian bread such as naan or chapatti and a salad of mixed leaves. Or add interest to a simple meal of grilled lamb or pork chops and serve this as a side.

Tom, Cap & Pot Curry 009a

Tomato, Capsicum & Potato Curry

Use whatever tomatoes you have to hand, on this occasion I used cherry tomatoes and left them whole but chopped larger tomatoes also work well and with a little adjustment canned tomatoes could be used.

Serves 2 as main dish or 4 as a side dish

1 large (about 200g) onion, chopped
2 cloves garlic
2.5 piece ginger, chopped
¼ cup vegetable oil
1 tsp brown mustard seeds
1 long red chilli, sliced, seeded if desired
10 dried curry leaves
1 tsp ground turmeric
2 medium (about 150g each) potatoes, cut into 1 cm cubes
2 medium (about 150g each) red capsicums, cut into 1 cm pieces
500g tomatoes, chopped
1 cup vegetable or chicken stock
salt and freshly ground black pepper, to taste
1 tsp garam masala
¼ cup chopped coriander

1              Place onion, garlic and ginger in a food processor and
process to mince.
2              Heat oil in a 28 cm skillet which has deep sides and a lid over a medium heat add mustard seeds and cook briefly until seeds start to pop.
3              Add onion mixture, chilli, curry leaves and turmeric and cook, stirring frequently, for 5 minutes or until onions are
translucent and mixture is fragrant.
4              Add potatoes and capsicums and cook, stirring, for 3-4 minutes to combine. Stir in tomatoes and stock, bring to the boil, then reduce heat, cover and simmer for 20-25 minutes or until
potatoes are just tender. Remove lid and cook for 5 minutes longer to reduce sauce. Season to taste with salt and freshly ground black pepper. Remove pan from heat, stir in garam masala and coriander. Let stand for 5 minutes before serving.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other Indian inspired dishes you might like to try:

One-dish Indian Roast Chicken & Vegetables

One-dish Indian Roast Chicken & Vegetables

Aromatic Indian-style Scrambled Eggs

Aromatic Indian-style Scrambled Eggs

 

 

Home-style Indian Chicken Curry

Chicken Curry 008aChicken is an economic meal option and is always popular for
curries. This home-style chicken curry has plenty of spicy fragrance from the spices – cumin seeds, fennel seeds, cinnamon, ground
coriander and turmeric – but is a warm rather than a blistering hot
curry.

If you like your curries hot increase the fresh red chillies and ensure you use a hot variety or use more dried chilli flakes.

Fresh chillies are in season now and are readily available. For a great selection of chillies from the mildest to the hottest check out
Orcona’s stand at the Hastings Farmers’ Market each Sunday 8.30am to 12.30pm at the A&P Showgrounds, Kenilworth Rd,
Hastings.

Home-style Indian Chicken Curry
Adding water to the onion when chopping in the food processor ensures an onion paste forms which along with the spices creates an aromatic base to the curry.

Serves 4

1 large onion, roughly chopped
3 large garlic cloves, roughly chopped
2 cm piece ginger, grated
¼ cup vegetable oil plus extra for browning chicken
2 tsp cumin seeds
1 tsp fennel seed
5cm cinnamon stick
1 fresh long red chilli or pinch dried chilli flakes (optional)
1 tsp ground coriander
1 tsp turmeric
1 x 400g can chopped tomatoes
4 chicken thighs
1 cup hot chicken stock
fresh coriander leaves
natural yogurt (optional)

1              Place onion and ½ cup water in a food processor and process to make a loose paste.
2              Place garlic and ginger in a pestle and mortar pound to make a paste. Stir in 2 tbsp water.
3              Heat oil in a heavy-based saucepan over a medium heat. Add cumin and fennel seeds and cinnamon stick and cook, stirring for
30 seconds or until fragrant.
4              Add onion paste and cook, stirring occasionally, for 8-10 minutes or until onions are translucent. Stir in garlic/ginger paste and chilli and cook, stirring, for 2 minutes
longer.
5              Stir in coriander and turmeric and cook for 30 seconds, then stir in tomatoes and bring to simmering. Simmer, uncovered for
10-15 minutes or until sauces reduces and thickens.
6              Meanwhile, heat a little vegetable oil in a frying pan and brown chicken thighs. Add to tomato mixture and cook for
5 minutes, then stir in chicken stock, bring to simmering and simmer, uncovered, for 30 minutes or until chicken is cooked and sauce
reduces and thickens.
7              To serve, scatter with coriander and accompany with yogurt, steamed brown rice and a steamed green vegetable of your choice or salad of mixed leaves.

Happy cooking and eating.

Recipe by Rachel Blackmore

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