Sunday, 19 January 2020

Courgette Kofta Curry

Spiced Courgette Koftas in a Rich Tomato Curry



This is one of my favourite vegetarian curries, the texture of the koftas soak up the spicy curry sauce and provide the perfect mouthful of deliciousness in each bite. Its not the quickest of curries to make, unless you make double the quantity of the tomato sauce and freeze it, which works great for a midweek treat, the actual kofta do not take long to make at all.

Most of the indian food I make is normally based on something I grew up eating, but these are competely new, the closest thing the resemble is pakoras in Punjabi Kurri, and yes Kurri gets a capital K because its one of my ultimate favourite comfort foods.

Even my husband, who until recently was a big meat eater is a big fan of this dish.


Ingriedents and Method

Courgette Koftas

3 large or 4 small courgettes grated
3 cloves of garlic finely minced
1 Inch of ginger grated
1 green chilli finely chopped
Salt and Pepper
1 tsp Red Chilli Powder
1 tsp Corriander Powder
1 tsp Garam Masala
1 tsp Dry Mango Powder
3 tbsp of Gram Flour ( may need an extra 1/2 Tbsp)
2 tbsp of Corn Flour


1.Combine all of the above in a large bowl, I do not add any additional water and just use the natural water that is released from the courgette to form this into a thick batter, allow it to rest for 10/15 minutes to see you need an additional gram flour if it is too thin. The consitency you need is for all the courgette to be coated in the flour and spices, slightly gloppy but not a thin batter.

2.I then heated my appam pan - which is perfect for making these bite sized koftas, if you do not have one you could shape them into a ball using slightly damp hands and shallow or deep fry them in oil instead.

3. Cook for a few minutes on each side until golden brown, then place in a preheated oven at 150 fan to keep warm whilst you make the remainder.

Spicy Tomato Sauce

2 tsp of Oil (I use rapeseed)
1 tsp musturd seeds
1/2 tsp corriander seeds
1 tsp jeera seeds
2 curry leafs
2 medium onions finely chopped
5 cloves of garlic finely chopped
2 inch of ginger finely chopped
1 green chilli finely chopped
2 tsp of garam masala
2 tsp of cumin powder
2 tsp of corriander powder
2 tsp of Kashmiri chilli powder
salt and pepper to taste
2 tsp of tomato puree
400g of passata
1 tbsp of dried methi
2 tbsp of butter
1 tbsp of finely chopped corriander

1.Heat the oil for 2 minutes over a medium heat, add in whole spices and curry leaf and cook for a few minutes until they begin to pop and release their aroma.
2. Add in onions and garlic and cook down for 10-15 minutes until the are a dark golden brown, do not rush this stage
3. Add in ginger and chilli and cook for a further 2 minutes
4. Add in powder spices and cook out for a further 2 minutes
5. Add in tomato puree and cook out for 1/2 minutes
6. Add in passata and cook until the tomato sauce begins to release its oils back into the sauce - 5/7 minutes
7. Add in dried methi
8. Switch off heat and allow to cool slighty, using either a hand blender or food processor - blend sauce until it is a smooth consistency, you could also strain it but I dont work in a proffesional kitchen so did not bother
9. Place back into pan on the heat and combine 2 tbsp of butter, if making vegan feel free to omit this stage or use vegan butter
10. Finally add in the courgette koftas and top with chopped corriander, enjoy with naan, roti or a paratha.





Tuesday, 14 January 2020

Indian Spiced Fish Pie

Winter nights call for comfort food, fish pie is not a preety pie but it sure makes for great eating. I love dinners that combine protein, carbs and veg all in one dish, mainly as it means less washing up and this is one of those perfectly balanced dishes. The subtle spices and addition of chilli add an extra pop, I also find chilli and ginger during these months just extra protection against all the germs the kids bring back. I used to make this using a traditional white sauce but find the coconut milk in this works so much better and gives a richer finish to the dish.

For the children I used the same reciepe but took a portion of the filling and topping out before adding any chilli and even my vegetable- phobic toddler managed to eat a decent size portion of this.

So without further delay please see below for the reciepe and method, I used the vegetables, fish and spices I had on hand but I am sure this would be fine with any substitutes, e.g peas instead of brocolli, addition of prawns, no cayenne, bay leaf instead of curry leaf etc.

This made one larger pie for us and one smaller pie for the kids.

Ingriedents

Filling

1 tbsp of Oil (Rapeseed)
1 knob of Butter
1 tsp Cumin Seeds
1 tsp Musturd Seeds
1/2 tsp Carroway Seeds
2 Curry Leafs
1 Leek finely chopped
3 cloves of Garlic minced
1 inch of Ginger finelly chopped
1/2 tsp cumin powder
1/2 tsp corriander powder
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper
Salt and Pepper to Taste
2 tbsp of Plain Flour
1 tin of Cocunut Milk
50ml of Milk
1 head of Brocolli chopped up
1 packed of Fish Pie Mix (260g)


Topping

2 medium White Potatoes
1 packet of Butternut Squash & Sweet Potatoe cubed (350g)
1 Knob of Butter
20ml of Milk
1 tsp Cream Cheese
1 tsp Chopped Red Chilli
2 tsp Chopped Chives
Salt and Pepper to taste

Method:
1. Heat oil and butter in a wide pan for 2 minutes
2. Add in cumin, musturd, carroway seeds and curry leafs and cook for further 2 minutes
3. Add garlic, leek and ginger and cook until golden brown - 5 minutes
4. Add in ground spices, salt and pepper and cook out for a further 1-2 minutes
5. Sprinkle flour all over leek mixture and cook out for 2 minutes
6. Add in coconut milk and milk and mix to ensure no lumps form, cook for a further few minutes until it begins to thicken up
7. Add in brocolli and fish pieces and cook for 5-7 minutes
8. Pour into an over proof dish and set oven to Fan 190
9. Meanwhile boil potatoes and butternut squash until soft
10. Drain water, add butter, milk, cream cheese, salt and pepper and mash until smooth
11. Add in chives and red chilli
12. Place mashed potatoes on top of fish pie filling and bake for 20 minutes until golden brown and bubbling away.