Category: Curry

Fish with with Mulligatawny Flavours

The Daily News Cookery Book is a stalwart of Sri Lankan Cooking, first published in 1929.  My mum was given a copy as a wedding present which we still have and I have a copy of the 2013 edition which seems to be a paperback copy of the 1964 edition without the vintage ads but with all the quirkiness. This quirkiness oftentimes means it is not the easiest book to cook from.   The methods of cooking can seem outdated, the measurements can be odd.  So, I often use it more as an inspiration rather than something to follow exactly.  This is how my dish of Fish with Mulligatawny Flavours came about.  It was so tasty and delicious that I wanted to share it – and after all, it is truly revamping a retro dish for modern times!

Fish with Mulligatawny Flavours 1

So, I hear you ask, why not just make this as a mulligatawny?  I had some really nice roti and I wanted to dip that bread into something thicker than a soup.  A curry gravy seemed like the perfect thing.  So, why not just call it a fish curry?  I wanted to recognise the OG recipe which was for a fish mulligatawny.   There are also some very non-traditional ingredients here – for instance, you would never see Thai Basil in a traditional Sri Lankan curry.  However,  I love its flavour, particularly with fish!  Roti is also not a traditional accompaniment for Sri Lankan food – we do have a coconut roti but this is not the flaky type of bread I am referring to here.

Fish With Mulligatawny Flavours – The Recipes

And now here is the OG recipe.  You can, of course, choose to make this version if you wish.  Please let me know how it turns out if you do!  If not keep reading for my version!

Fsh with Mulligatawny Flavours Recipe

Fish With Mulligatawny Flavours 2

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Fish with with Mulligatawny Flavours

A modern take on a vintage recipe for Fish Mulligatawny

Ingredients

Scale
  • 4 red onions, 2 sliced, 2 chopped finely
  • 1 sprig of curry leaves (about 20 leaves)
  • 2 tbsp ghee or coconut oil, split
  • *450g-600g fish fillets (I used Rockling) but any white fish would work.
  • 1 270ml can of coconut milk
  • 200g vegetable stock
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1/2 tsp fenugreek powder
  • 2 cloves of garlic, crushed
  • 1 tsp ginger, grated
  • 2cm stick of cinnamon
  • 2 tomatoes, chopped
  • 1 10cm stick of celery cut in 4 pieces
  • 150g of green beans, chopped (optional)
  • Salt

To Serve:

  • Lime cheeks
  • Thai basil or Coriander
  • Roti or Rice

Instructions

  • Heat half the ghee or coconut oil in a large saucepan over medium heat.
  • Add the sliced onions, half the curry leaves and a pinch of salt.
  • Drop the heat to low and cook, stirring occasionally until the onions are a deep brown.  Take your time with this, it took me 20 minutes to get the onions as dark as I wanted them.  Remove these from the pan and set aside.

 

  • Wipe the pan and add the rest of the coconut oil / ghee.
  • Once this is melted turn down the heat and add the chopped onions, the rest of the curry leaves, the coriander, cumin, turmeric, fenugreek, cinnamon, garlic, ginger and celery.
  • Cook stirring often until the spices are fragrant and the onions are softened.
  • Add the stock and coconut milk.  Cook this mixture down until the gravy reaches the consistency of thickened cream.
  • Add the beans, if you are using them, to the pan.
  • Sprinkle your fish fillets with salt and add to the pan.  Cook for 2-3 minutes on each side, depending on the thickness of your fish.  When you turn the fish over, add the chopped tomatoes.
  • Check for taste – add more salt and or a squeeze of lime to balance out the flavours.
  • Remove the cinnamon stick and the pieces of celery.**

To Serve

  • Place a fillet of fish on each place, spoon over the gravy and top each piece of fish with the reserved onion and curry leaf mix.
  • Garnish with coriander, Thai basil and lime wedges
  • Serve with rice and/or flaky roti to soak up that lovely gravy.

Enjoy!

 

Notes

*I had 450g of fish which was three fillets however there was a lot of gravy so you could easily add another fillet in for this same quantity.

** I do not like the texture of cooked celery so I like to remove it before serving.  If you are happy to eat it, chop the celery into smaller slices, as you would when making a soup and leave it in.

 

Fish with Mulligatawny Flavours 3

This is a lovely gently spiced delicate dish – the perfect response to anyone who thinks that all Sri Lankan food is blow your head off hot!

I also found myself eating the leftover gravy with more of that roti the following day and it was also delicious!

I hope you have enjoyed my updating of this old recipe!

Have a great week!

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Tackling Food Waste

One of my goals this year was to reduce food waste.  One of the downfalls of blogging, and being in cookbook club, is that I often buy ingredients of which I only need a small amount.  Add to this my penchants for stocking up when things are on sale and buying things well…just because.    As a result, my freezer and pantry are jam-packed and I sometimes forget about fresh produce in the fridge until it is too far gone to use.

Last year, I stole an idea off Jenny from Silver Screen Suppers and implemented a dairy shelf in my fridge.  All dairy items go onto it which means I can keep track of those items a bit better.  To twist the old phrase around “In sight, in mind”.

Recently I have also (maybe also inspired by Jenny???) implemented a “Use By Shelf” that contains the items that need to be used in the near future.  Again, I have found that keeping these items front of mind has helped me to ensure that they are used in a timely manner.

Fridge Shelves (1)

Fridge Freezer Pantry Week

My latest endeavour is Fridge, Freezer, Pantry week where one week a month I  minimise my shopping and cook as much as possible from items in….wait for it…my fridge, freezer and pantry.

Bet you never saw that one coming given the ambiguous name of the challenge!

My aim for this week is to only buy fresh fruit and vegetables.  Everything else has to come from you know where!

Here is how the first attempt at this went

Sunday Night – Baked Lobster!

Cos, you know, if you’re going to start something, start it with a bang!

  • I bought lobster tails at Christmas when they were on sale.  They came from the freezer.  Everything else came from the pantry.
  • The recipe called for fennel.  I didn’t have any.  Normally I would have bought some but this week?   I had some dill leftover from the potato bake so I used that instead.
  • I also subbed in Worchestershire sauce for the anchovy essence the recipe demanded.

This was an okay dish.  I think the white sauce dulled the flavour of the lobster a bit which prevented it from being a great dish. I would not make it again which is why I have not included the recipe.  If you want it, let me know.  I don’t know why you would but hey, you do you!

Baked Lobster1

Monday Night – South American Chicken and Rice

This was amazing!  Diana Henry’s from Oven to Table is our current Tasty Reads selection and so far every dish has been a winner.

This recipe used chicken from the freezer and rice and black beans from the pantry.  The only things I bought specially to make this was a punnet of cherry tomatoes and some chicken stock.

I did not use fresh peppers, I had some in a jar which I used instead.  There were also chillies and garlic in that jar so I added them in too.

There was a lot of this leftover and given I had the potato bake and some soup to eat for lunches I made little one-serving packages of this and popped in the freezer for future use.

South American Chicken

Tuesday night – Pizza

Earlier in the week Mum dropped off a heat and eat pizza.  Someone had given her two and we benefitted from her surplus.  I had film club that night so this was a perfect night for the Fussiest eater in the World to pop something in the oven whilst I chatted about the pros and cons of Revolutionary Road with my friends.

It was ok.  Not as good as pizza shop pizza but better than frozen / supermarket pizza.

Pizza

Wednesday – Bacon, Halloumi and Vegetable Pasties

A little while back I made the veggie pasties from Jamie Oliver’s Veg.  I had a LOT of the leftover vegetable mix so I  popped it in the freezer.  The halloumi and pastry also came from the freezer.

The bacon came from the use-by shelf. 😇

I bought nothing for this meal and it was delicious!!!!  Believe me, the picture does this no justice!

Pastie2

Thursday and Friday – Lamb and Cashew Curry

Oh.  Wow.  This was AMAZING!!!!

I used Hugh Fearnley Whittingstall’s Lamb and Cashew Curry for this.

I had to buy cashew nuts and coriander for this but it was worth every cent!  This was divine! The lamb was melt in the mouth tender and the cashew gravy was lick your plate clean good!

Lamb and Cashew Nut Curry (2)

Oh!   I intended to make some flatbreads for the curry but ended up just serving it with rice.  I bought some oat bran for the flatbreads which I did not end up using.   Grrrr.  😡

Saturday  – Squid, Chorizo and Chickpea Salad

Yay! I got to use those chickpeas on the Use By shelf!

I bought some oregano for this.  It was marked way down.  TBH though, I would have been happy with the leftover coriander from the curry.

Chorizo Salad

Oh lord, I dropped my recipe for this into the frying pan that had all the chorizo oil in it!  Luckily I was able to find it here!

My favorite dishes…I tried so hard to come up with just one but it really was a tie between the curry, the pasties and the South American Chicken Rice!

The Positives

  • Eating out of the fridge, freezer, and pantry created some amazing meals.  Having said that, I had a lot of things in those places that made it easy!
  • Pretty much everything on the use by shelf got eaten.
  • I spent WAY less  money than in a ” normal” week of shopping
  • I also feel I threw out fewer items than usual.
  • It was really fun to build my menus around the items that needed using!
  • Being conscious of not wasting anything also made me more proactive about ensuring that the leftover South American Chicken and the soup I was having for lunch were also frozen up for future use.

 

The Negatives

  • On Saturday morning I had to throw out an untouched bunch of broccolini which I could have used in the pasties.
  • We also threw out a whole cucumber, some ratty-looking chives and some bean sprouts
  • I now have pretty much a whole punnet of oregano to use, which even though it was bought highly reduced I have no further use for and which I don’t think really worked in the salad for which it was bought.
  • I bought that oat bran I never ended up using.  One more thing in the pantry….

The Learnings

  • Keep a much closer eye on the produce drawers
  • Don’t buy things for which you have only one use (even if they are on sale)
  • Keep using what I have
  • Try to shop more than once a week for fresh produce so that things do not languish in that produce drawer
  • Take tips from the experts.

 

Whilst a few things went into the freezer and a few things went into the bin, on the whole I was really happy with my first attempt at fridge, freezer pantry week.  It made me conscious of things that I need to be doing all the time and of how I can make the best use of what I already have. More than that though, it inspired me to keep going and to really get my act together when it comes reducing the food I waste. 

This is what the useby shelf looked like by the end of the week.  The four containers at the back are three serves of a cottage pie the Fussiest Eater in the World made for his work dinners and the last of the pasties.

I didn’t quite get through all that hummus but resisted the urge to buy another tub when I went shopping this week.

The three new containers hold some of the leftover chorizo and chickpea salad, and half an onion and half a lemon that I used to make it.  That oregano is also there…😣

My favorite dishes…I tried so hard to come up with just one but it really was a tie between the curry, the pasties and the South American Chcken Rice!

UseBy Shelf 2

If anyone has any tips on what to do with it, please let me know!

Indeed if you have any tips on reducing food waste, food management, etc please send them through, I would love to hear how you meal plan and your ideas on how to reduce waste.  I have only just started this journey and know I have a LONG way to go before I get this mastered,  so any advice I can benefit from will be greatly appreciated!

Have a great week!  Stay safe and reduce waste!

Chicken Curry Mildura – A Sight for Sore Eyes

Coming home from vacation is always bittersweet.  One of the best parts for me is being able to get back into the kitchen.  My head is always buzzing with ideas of how to recreate the food I ate on holiday back at home.  But before any of that, there is the first meal at home.  This is usually some sort of comfort food.  I crave something that is both utterly of home and different to what I’ve been eating.  After time in Asia this might be meatballs or shepherd’s pie.  This time after a month in Europe, the item I most wanted to cook was something spicy.   Chicken Curry Mildura fit the bill perfectly!

Chicken Curry Mildura

Chicken Curry What?

Chicken Curry Mildura.  Now the only Mildura I know of is a country town in northwestern Victoria about 6 hours drive from where I live.  It is situated on the banks of the Murray River.  It is famous for olde worlde paddle steamers and is a centre of fruit growing, particularly citrus and grapes.

The name Mildura is thought to have come from an Aboriginal word meaning either  “sore eyes caused by flies”  or “red rock”

Let’s go with the red rock shall we?  Because it really is a delightful country town!  And a beloved vacation place for many Victorians.

Mildura

After researching it for this post I’m quite keen to go spend the next long weekend up there!

What I could not find at all was why, out of all the Victorian country towns,  Mildura alone gets to have an eponymous chicken curry.

Now, the aspiring Sherlocks in the crowd may be thinking “might this curry contain some of the fruit for which Mildura is famous?”  No, there is not so much as aa peep from any of those stalwarts of the 1970’s curry – apples, bananas and sultanas.  (Thank goodness).

1970's curry

Chicken Curry Mildura does contain one odd, to me anyway, ingredient which is Oyster Sauce.  I have never used Oyster Sauce in a curry before!  It does not taste at all of oysters or seafood of any kind. I think what it brings to the curry is a lovely deep umami flavour that makes this rather simple curry taste a lot more complex than it is!

My PSA

The recipe, which you can access here calls for 6  birdseye chillies. I need to be careful when I cook because although I love my chilli, The Fussiest Eater in the World who has a white boy palate extraordinaire. However, even I feel that 6 birdseyes is a step too far.

 

I used two chillies in mine and it was PLENTY hot enough.  Add your chillies with discretion so you can enjoy the taste of a very delicious curry!

Chicken Curry Mildura2

.  Have a great weekend all!

Chicken Curry Mildura

Sri Lankan Lamprais

I had a different post planned for today but after the events of Easter Sunday in Sri Lanka, I thought I would change things up and share some Sri Lankan food.  Lamprais is a dish from the Dutch Burgher community of Sri Lanka, which is my heritage.  The name is derived from the Dutch word “lomprijst” which translates into “parcel of food”.

For English speakers, the closest pronunciation is “lump rice”.

So this is our “parcel of food”.  It is Sri Lankan comfort food at it’s best – hearty, spicy, flavoursome.  Lamprais is something that I have eaten for as long as I can remember – from being a small child who would only eat the fish cutlets (the meatball type things you can see in the picture above) and the rice because everything else was too spicy to nowadays loving the fact that I can have a delicious, satisfying, complex meal on the table within about 45 minutes and using either one baking tray or a steamer.

For the last, we think four years, (maybe five) Mum and I have been making our lamprais at Easter and it has become a little tradition for us(just like chocolate eggs)!  We were planning our timetable over a very non Sri Lankan roast lamb dinner when we heard the horrible news of the Easter Sunday Isis bombings in Sri Lanka.  Thankfully no one in our family or friends was injured in the horrendous act of violence but over 300 innocent people have lost their lives.

I have always wanted to share this dish but have baulked at it because it’s just so involved…but given we were down to make them, now seemed like a perfect time.

Let’s break down what goes into our version of lamprais.  This will vary slightly, each family will have their own variation. For instance, many people add an egg into their lamprais which is not something we do.  Also, traditionally in Sri Lanka many people add fried ash plantains.

Here’s what goes into ours:

Here is Charmaine Solomon’s recipe for Lamprais – there are some slightly different spellings / terminology but this is the closest version to ours that I could find.

We do not however, pour that final bit of coconut milk over the dish before cooking.

Lamprais9 - Ghee Rice recipe

 

Lamprais Base – Ghee Rice

Ghee Rice is the foundation of every lamprais.  (Except for last year when we ran out and had to sub in some microwave brown rice for our last two lamprais).

Ghee rice is long grain or basmati ricecooked in ghee (duh) with spices such as cardamom, cloves, curry leaves and cinnamon.  This gives a lovely flavourful base for your lamprais.

Lamprais3 Ghee Rice

The Main – Lamprais Curry

So, in our breakdown of labour, mum always cooks the ghee rice because she does it really well and I can’t cook rice for shit.  Making the lamprais curry?  That’s my job.

Lamprais curry is like no other curry, I know for two reasons.  Firstly it’s a mixed meat curry containing beef, lamb, chicken and pork.  I mean have you ever?  It’s also delicious.  Like seriously who knew mixing ALL the meats would taste so good?

Second, in most other curries, you cook the meat from the start in the gravy.  Not so with this one.  You boil the beef, lamb and chicken first, then tip the cooked meat into the curry gravy to simmer away for a couple of hours.

If you make this, be prepared to chop things for HOURS.  Four onions,  eight garlic cloves.  And around two kilos of meat into a pea-sized dice.

Did I say labour of love?

Did I say this is why we split this between two people and only cook it once a year?  On a long weekend?

Also, you can use the water used to boil the mix of meats as stock to flavour the rice.
Lamprais4 Lamprais curry

Lamprais 10 - Curry recipe

Lamprais – My Favourite Bit – Fish Cutlets

Usually, in a lamprais, you get two fish cutlets.  So, they are always the first thing I eat.  And the last thing I eat.  These are little crumbed meatballs you can see in the photo. Or should that be fishballs?  Either way?  They are delicious.  If you are averse to fish, you could sub these out with frikkadels.

Mum makes these –  she made around 60 of them this year.  Which was handy because I ate my weight in them as we were going!

This recipe is from S for Sri Lanka.  All other recipes are from Charmaine Solomon via the The Great Australian Cookbook.

 

Lamprais5 - fish cutlets

 

Lamprais 11a - Fish cutlets

Lamprais 11b - Fish cutlets

In the above photo, you can also see our first condiment or sambol – Prawn Blachan

Lamprais Accoutrements 1 – Prawn Blachan

Blachan is made from dried prawns and spices.  It is spicy, salty, pungent and a little goes a long way.

Lamprais Accoutrements 2 – Seeni Sambol

Seeni Sambol is a caramelised onion relish that adds a touch of sweetness to your lamprais.  You could make this yourself.  If you feel like chopping up another four onions after you’ve chopped up four for the curry….or you could find your local Indian / Asian / Sri Lankan grocery store and just buy a jar of it.

You have to make the rice, you have to make the curry, the meatballs and the blachan.  Trust me,  unless you want to end up sobbing on the floor, buy the seeni sambol.

Or make it just because it’s delicious a couple of days before you want to make the lamprais.

Lamprais 12 Seeni and Blachan

 

Lamprais 6

Here is our process in motion!

Lamprais Accoutrements 2 – Brinjal (Eggplant) Moju

Now, normally I make our brinjal moju but this year, I decided to use some ready made. Not so much because of my recently diagnosed allergies, but more so because I just didn’t have the time.  The purpose of the eggplant moju is to add a little sour into the dish, to cut through the richness of the curry.  And possibly also to add a vegetable that is not onion into this dish!

I also have no concerns about eating the moju despite the allergy.  It is, after all, only a spoonful per meal

Lamprais 13 Eggplant

Which brings us to the end.  We made 16 lamprais. We make ours big so one is enough for a meal.

Lamprais7

Now you might have been wondering about the preponderance of aluminium foil in this post.  Lamprais are traditionally wrapped in and steamed in a banana leaf.  This also adds another layer of flavour/aroma to this dish.   Here is a traditional lamprais that I had at the DBU (Dutch Burgher Union) in Colombo when I was there in 2015.

Lamprais8

As much as I would like to go traditional, we use aluminium foil so we can pop our “parcels of food”  straight into the freezer.  You can either bake your frozen lamprais in the oven for around 40 minutes or steam them for around the same amount of time.  I personally like to cook them in the oven because the bottom of the rice goes a little crispy like in claypot rice.

So that’s it…our lamprais….I don’t expect any of you to be crazy enough to make it, but if you have somewhere that sells Sri Lankan food near you, why not try some!

Stay safe, be kind to each other, take care and have a wonderful week!

 

Consider The Mutton Curry

Today we are taking a huge step back in time and heading back to  the time of gas lamps, hansom cabs and thick London fogs.  How nice then in this cold inhospitable atmosphere to pop into the Oriental Club for a spicy mutton curry to warm your cockles on a cold winter’s night!  Just think, Arthur Conan Doyle could have tucked into this curry as he pondered the intricacies of the first Sherlock Holmes story.

And now you can too!

19th Century Curry 2 Our mutton curry comes from  1861  from The Oriental Club’s chef, Richard Terry who made use of the ingredients from the first Asian grocery warehouse in  London to recreate a curry recipe he had learned from Indian cooks.  It is also indicative of Britain’s and Briton’s long-lasting love of curry!

This is certainly not a curry in a hurry!  There are several parts to making this, which is time-consuming but if you have the patience, it is well worth the effort.  Also, whilst the original recipe called for mutton, I used lamb.  I could not find mutton anywhere – not even dressed as lamb.  Funnily enough though, my mum says that in Sri Lanka when any recipe called for lamb or mutton, what they actually used was goat so use what you can get.

19th Century Curry Powder ingredientsFirst up, you need to roast up some spices to make a curry powder.  This will make more than you need for one curry so you will have supplies if you want to make this again or you can use it in other curries.

19th Century Curry PowderOne thing that is strange about this curry is that you not only need a curry powder but also a curry paste.

Whilst we’re roasting and grinding those spices, let’s talk Sherlock!  I am a HUGE fan of the BBC series with Benedict Cumberbatch, Martin Freeman and Andrew Scott because who doesn’t love a bad boy right?  And I am over the moon excited to see Series 4.  Tom Hiddleston! Colin Farrell! This series is  going to be AWESOME!

19th Century Curry Paste IngredientsNow, a very weird thing about this curry paste is that it contains lentils which you grind up.  I have never heard of this technique before but…hey, if it’s good enough for the The Duke of Wellington, who was the President of the Oriental Club back in the day, it’s good enough for me!  The genius stroke is that they help to make the gravy lovely and thick.

Mutton curry (maybe even one based on this recipe!) features as a clue in a Sherlock Holmes story.  In The Adventure of Silver Blaze, which not only contains the phrase”Consider the mutton curry,” the title of this post but also “the curious incident of the dog in the night-time”, a mutton curry is doused with powdered opium, putting the stable boy meant to be guarding the race horse Silver Blaze into a stupor and hence rendering him unable to do his job.

19th Century Curry Paste

The paste mix will also make more than you need for one curry but will keep in the fridge for months.

Sadly, Sherlock Holmes may not have been a fan of curry.  At least not according to the 1946 film, Terror by Night.  This however is not based on a Conan Doyle story so this is open for debate.  Terror By Night is also available for free download here.  Personally, I think Sherlock would have been a fan of this mutton curry…with or without a garnish of powdered opium.

19th Century Curry 2

The 19th Century Mutton Curry was delicious, dark and spicy, thanks to those lentils, the gravy was lovely and thick and the meat was tender.  This was a winner!  And hey, I’ve got paste and powder left so I’ll definitely be making it again!

Best served with an ice-cold beer! Whilst watching Series 4 of Sherlock!

Any leftovers?  A curry jaffle is THE best hangover food known to man.  Just sayin’. Tis the season after all!

Oh and by the way, the Oriental Club still exists and curries still feature on the menu.  I am adding to the list for a trip to London next year!

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19th Century British Mutton Curry

A delicious mutton curry from the days of The Raj, Queen Victoria and Sherlock Holmes!

Ingredients

Scale

19th Century British Curry Powder

  • 2 tbsp ground turmeric
  • 5 tsp ground coriander
  • 2 tsp ground ginger
  • 2 tsp cayenne pepper
  • 1 1/2 tsp freshly ground black pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cardamom seeds
  • 1/2 tsp ground cloves

19th Century British Curry Paste

  • 4 tbsp whole coriander seeds
  • 2 tbsp yellow split peas
  • 1 tbsp whole black peppercorns
  • 1 1/2 whole cumin seeds
  • 1 tbsp whole brown mustard seeds
  • 1 tbsp ground turmeric
  • 1 tbsp cayenne pepper
  • 1 1/2 tsp minced ginger
  • 2 tsp salt
  • 2 tsp sugar
  • 2 cloves garlic, peeled and minced
  • 120ml cider vinegar
  • 6 tbsp corn, peanut or olive oil

Curry

  • 675g bones lamb, cut into 2.5cm cubes
  • 2 tbsp 19th Century British Curry Powder
  • 1 tbsp 19th Century British Curry Paste
  • 200g onions, peeled and finely chopped
  • 4 tbsp corn, peanut oil or ghee
  • 3/41tsp salt

Instructions

For The 19th Century British Curry Powder

  1. Combine all the ingredients in a jar. Mix. Cover with a tight lid.
  2. Store away from heat and sunlight.
  3. Makes 7 tablespoons.

For The 19th Century British Curry Powder

  1. Put the coriander seeds, split peas, peppercorns and cumin into a medium cast iron frypan and set on medium heat. Stir and roast until the split peas are reddish, the coriander has turned a shade darker and all the spices begin to give off a roasted aroma.
  2. Empty them into a bowl and allow to cool.
  3. Put the roasted spices and the mustard seeds into a spice grinder or food processor and grind as finely as possible. Place in a bowl.
  4. Add thee turmeric, cayenne pepper, ginger, salt, sugar, garlic and vinegar.
  5. Stir to mix.
  6. Pour the oil into a small non-stick frying pan and set over a medium heat.
  7. Add the spice paste.
  8. Stir and fry for around 5 minutes or until it browns slightly.
  9. Cool, then empty into a jar.
  10. Cover tightly and refrigerate until needed.

For The Curry

  1. Put the oil or ghee in a heavy, wide, lidded pan. Set it over a medium high heat.
  2. When the oil is hot, stir in the onions and fry them until they are lightly browned.
  3. Add the curry powder and curry paste.
  4. Stir a few times then add the meat and half the salt.
  5. Stir and fry for a few minutes until the meat is coated in the spice mix.
  6. Cover and reduce the heat to low.
  7. Cook for 10 minutes, stirring occasionally.
  8. Add 600ml water and increase the heat/ Bring to the boil.
  9. Cover, reduce the heat to low and cook for an hour until the meat is tender and the sauce is thick.
  10. Season to taste and serve.

Notes

  • If the sauce is not thick enough, remove the lid and let it boil down.

Have a great week!  Enjoy your holidays if you are on them, enjoy Sherlock S4 if you are watching.  Let me know if you are, we can compare notes after!

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