Recipe: Potato and Cauliflower Curry (Indian month)

Good morning, fine folk of Birmingham.  Did you enjoy your Sunday lunch? Got any leftover roast potatoes and cauliflower? Great, I have just the quick recipe for you.

The last curry we did was a bit of an  epic, but this one will be much quicker to put together. Half the work is done already.

You need:

  • Several roast potatoes per person.  How many depends on how hungry you are.
  • Several florets of precooked cauliflower.  The same applies.
  • One large onion.
  • Three cloves of garlic
  • One tin of chopped tomatoes
  • One chopped green chilli
  • Ground cumin
  • Tumeric
  • Curry powder

Take a green chopping board and place it on a counter over a damp cloth.  Then start by finely dicing the onion, garlic and de-seeded chilli. Wash your hands thoroughly after handling chillies.

Take a wok or frying pan. Add a little oil and heat.  Then add a teaspoon of curry powder and stir it into the oil.  Once the curry powder and hot oil have mixed, add the onion, garlic and chilli.  Cook these off until they are soft and golden in colour.

Next add a teaspoon of Cumin and one of Tumeric.  Once these have blended in, add the tomatoes and stir them in until they start to bubble a little, add the potatoes and cauliflower.  Stir in well, and cover the vegetables well with the sauce.  Now cover with a lid and allow the curry to simmer slowly for 30 minutes. Occasionally stir it and check that it is not sticking to the bottom of the pan and burning.

Take a taste, is it spicy and full of flavour?  If not leave it a little bit longer.  If it is too spicy, add a little lime juice. Too bitter? Add a little sugar.

After 30 minutes it should have thickened up somewhat and be ready to eat.

Serve with rice, if you like, and/or naan bread.  You will definitely need natural yoghurt to take the sting out of the chilli.

And that is it.  Enjoy!

Words & photos by chef Nick Gilmartin who can be contacted on @Nick1975 or find out more here.

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Recipe: Lamb Curry with Bombay Potatoes (Indian month)

Feeling ready for a challenge?  This is a recipe that has been a bit of a work in progress over the last week.  It combines a lot of flavours  and takes over an hour and a half to prep and cook. [But I’m sure it’s worth it – Ed.]

You need the following:

  • Two lamb steaks per person
  • Flour for coating and frying
  • Red or white onions
  • Baby button mushrooms
  • Freshly chopped mint
  • Tinned tomatoes
  • pureed ginger
  • pureed garlic
  • pureed chilli
  • pureed tomato
  • Natural yoghurt
  • Canned coconut cream
  • Green pepper (optional)

For the Bombay potatoes:

  • New potatoes
  • Spinach
  • Spring onions
  • One green chilli, de seeded and finely chopped.

For the rice you need:

  • Rice

So, let's do this thing..

You need one small frying pan on heat with a little oil. Fill a dish with flour.  Take a red chopping board, placed over a damp cloth, on a counter.  Dice the lamb into small cubes, and coat it thoroughly in the flour.  Wash your hands and open a window for ventilation, this is where it tends to get a bit smoky.

Fry your cubes of lamb in the oil, until they are all brown on all sides.  Transfer the lamb to a clean plate and set aside.  You can also cover it to prevent contamination by insects and other yucky things. Leave your small pan in the sink to soak with loads of washing up liquid and water.  It will come off easy later.

Take a green chopping board, set us as before. Peel the onions and chop them into wedges.  Take the mint, wash it and remove the leaves, then chop them very finely. Wash the button mushrooms carefully under the tap. Cut the green pepper into strips.

Next, prep work for the Bombay Potatoes...

Rinse the new potatoes in the sink and set them aside.  Boil the spinach leaves in a small pan of water until they wilt.  This kills all the germs and nastiness.  Drain the leaves and transfer to a saucer.

Take half a white onion and dice it very finely on the green board.  Next, de-seed and finely chop the green chilli.  Set all of this aside on a plate. So, that is all your prep work done.  Wash your hands after working with chillies!

Next, take a great big wok or deep cooking pot.  Add a little oil and place on heat.  First add the onion wedges, turn them over and allow them to soften.  Add the mushrooms and stir them in.  Again, let them soften of their own accord.  Add the Lamb and mint next.

Then one tablespoon of garlic puree, one teaspoon of ginger puree, one of chilli and one of tomato.  Stir it all in and allow it to melt.  Add the tin of tomatoes and allow to simmer for five minutes.  Meanwhile, open the can of coconut milk and spoon one spoonful over the kernel (that is the thick white gloopy stuff.  Throw the transparent liquid under it away - you don't want to drink that.  (It is a laxative!)

Stir in the coconut cream and add the mint.  Now add a tablespoon of natural yoghurt.  Reduce heat and allow the curry to simmer gently.

While the curry is doing it's thing, boil a pan of water and boil the new potatoes until they are soft.  Poke them with a knife to check they are soft right through to the middle.  Drain the water and transfer the potatoes to a deep dish.  and crush them up, using a potato masher or a fork.  I prefer a fork, as you don't really want to mash them up too much.  Put a small frying pan on heat with a little oil.  Add the onions, spinach and chillies.  Mind your eyes for chilli vapours, they sting like hell.

Once they have softened and browned a little, add the potato and stir in.  Adding a teaspoon of yoghurt is optional.  And that is your Bombay potatoes sorted.

Boil another pan of water (hey, just rinse out the pan you have already used, save on the washing up).  Add two-thirds of a cup of rice per person.  Bring it to the boil and allow it to simmer until the rice is soft.

Taste the curry, it should have just a nice tang to it.  And the lamb should be just soft enough.  It generally takes about an hour to cook.  Add the green pepper finally, just to give it a little crunch.

Drain the rice and add all three elements to a bowl, and serve for each person. I really hope you enjoy this new challenge (to me, anyway), and let's keep pushing those culinary boundaries at home.

Words & photos by chef Nick Gilmartin who can be contacted on @Nick1975 or find out more here.

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Recipe for Indian Month: Chicken Tikka

Good morning my little Brummies.  I hope you are enjoying the lovely warm autumn weekends. Drank enough Pumpkin spiced latte yet?

This month we are cooking Indian food.  That's me, teaching you. This is hilarious and terrifying for several reasons.  I am from a very small, very white town in Yorkshire.  I never had a curry till I was 21. I have never worked in an Indian restaurant, never been to India, and know very few Indians. Hell, I have never even been to Sparkhill. And you people have been brought up on Indian food.  So, let's take this slow.

We are starting with Chicken Tikka, because it is nice and simple. You need the following:

(prep time 4 hours minimum, just so you know)

  • Two chicken thighs per person
  • Natural Yoghurt
  • Tikka Spices (available from all good supermarkets)
  • Rice
  • Coriander

Take a large, deep bowl and fill it with a pint and a half of fresh, natural yoghurt.  Not too thick.  Take a whisk and blend in half a packet of Tikka spices.  Add the chicken thighs and coat them well in the mix.  Cover with cling film and refrigerate for at least four hours.  Or even overnight, which really tenderizes the chicken and makes it taste awesome.

Preheat an oven at 180 degrees centigrade.  Take an oven dish, preferably with a lid.  Add your chicken, and a little of the mix.  Now sprinkle over this with some freshly chopped coriander, which goes so well with chicken.  Cover with the lid or metal foil, and bake in the oven at 140 degrees for 40 minutes.  Meanwhile boil a cup of rice on the stove until the rice is soft, then drain.  This usually takes under ten minutes.

When the chicken is cooked, place it in a dish and serve with rice on the side.  Top it off with a little of the yoghurt coating and chicken fat.  The latter with seep into the rice and enhance the flavour a little.

That's it.  Enjoy your supper!

Words & photos by chef Nick Gilmartin who can be contacted on @Nick1975 or find out more here.

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