Monthly Archives: September 2013

Top Tip: Spice storage

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OK this is a very quick and easy hint. If someone buys you one of those nice posh spice jar holders or racks similar to the one below, thank them for the gift and then throw it in the bin.
Keep your spices in air tight containers well away from sunlight, preferably in a cupboard!
If you leave them in glass jars in your kitchen where sunlight can get to them you will ruin them as they’ll lose their aroma, taste and colour very quickly.

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Top Tip: Tamarind paste

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This is the first in a few “top tips” I’ll be publishing. Think of them as tiny morsels of curry based wisdom.
Now, on to the tamarind paste. If you find the tamarind paste is very thick and packed full of rather unpleasant pips or stones, squeeze the tamarind paste out of the packet or jar into a bowl and add a table spoon of boiling water. Give it a minute or so and you will be able to use a fork to remove the stones, leaving you with lovely soft tamarind paste.

Tindaloo

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Serves: 1

Ingredients:

  • Precooked meat or vegetables
  • 400ml Base gravy
  • 1 tbsp. Garlic & ginger puree
  • 1 tsp. English mustard powder
  • ½ tbsp. Mix powder
  • 3 tbsp. Chilli powder
  • ½ tbsp. Methi leaves
  • 1 tsp. Salt
  • 2 tbsp. Tomato puree
  • 2 tbsp. Chilies, chopped
  • 1 tsp. Sugar
  • Fresh sliced chillies, to garnish
  • Few drops of red food colouring

Method:

Heat the oil in the pan, then add the garlic & ginger puree and fry gently. Add the tomato puree, mix powder, mustard powder, salt, chilli powder, methi, and chillies then fry for a minute or two, then add 200 ml of warm base gravy to the pan. Over a medium to high heat reduce down until there is very little liquid left and the oil has started to separate, stirring occasionally. Add your precooked meat or vegatables, then add the remainder of the base gravy and reduce to your desired consistency. Add the food colouring and sugar then garnish with fresh coriander before serving. Be warned, this is hot, very, very hot!