Monthly Archives: April 2014

Dhansak

Standard

Serves: 1

Introduction:

The term Dhansak is a concatenation of the Hindi words for Rice and Vegetables. The Dhansak is traditionally a Parsi curry and is almost always made with Goat in Asia. In the UK the key ingredients are Dhal (Lentils) and quite often fruit such as Pineapple.

 

 Ingredients:

  • Precooked meat or vegetables

  • 3 tbsp. Vegetable oil

  • 1 tbsp. Garlic & ginger puree

  • 1 tbsp. Tomato puree

  • 400ml Base gravy

  • 1 tsp. Garam masala

  • 1 tsp. Curry powder

  • 1 tsp. Chilli powder

  • 1 tsp. Salt

  • 2 tsp. Sugar

  • 2 tsp. Lemon juice

  • 6 tbsp. Dhal (Lentils)

  • 4 tbsp. Pineapple juice

  • 2 tbsp. Pineapple chunks

  • 1 tbsp. Chopped coriander

  • Few drops of yellow food colouring

Method:

Heat oil in a suitable pan, then add the garlic and ginger puree and fry for a minute or so, stirring continuously. Add the chilli powder, garam masala and curry powder and stir well. Add the tomato puree, stirring continuously for 30 seconds or so, on high heat and then add a ladle of curry base and stir. Add the precooked meat or vegetables and continue to add the curry base, a ladle at a time, stirring occasionally as the water evaporates and the sauce thickens. Add the remaining ingredients, apart from the coriander,, and mix well. Continue to simmer, on a medium heat, stirring occasionally, until the oil begins to separate (4 to 5 minutes). Stir in the yellow food colouring, if you’re using it, then add fresh coriander to garnish and serve.

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Vindaloo

Standard

Serves: 1

Introduction:

The Vindaloo is generally the most common of the “hot” curries available in most Indian restaurants. This curry originates from Southern Goa where it was an amalgamation of Indian and Portuguese cookery. The name Vindaloo comes from a Portuguese dish called “Carne de Vinha d’Alhos” The “Vinha” portion of the name indicates that it uses Wine and the “Alhos” portion indicates the use of Garlic. A traditional Vindaloo is almost always made using Pork, Wine, Garlic and Vinegar, as this was used to preserve the Pork meat during the voyage from Goa to Portugal. Some people think the “Aloo” portion of the word Vindaloo indicates that it should include Potato “Aloo”, which is why many restaurants and take aways include a portion of Potato in the curry.

Ingredients:

  • Precooked meat or vegetables

  • 400ml Base gravy

  • 1 tbsp. Garlic & ginger puree

  • 2 Garlic cloves, finely sliced

  • 1 tbsp. Mix powder

  • 2 tbsp. Chilli powder

  • ½ tbsp. Methi leaves

  • 1 tsp. Salt

  • 1 tsp. Garam Masala
  • 2 tbsp. Tomato puree

  • 2 tbsp. Chilies, chopped

  • 2 tsp. Sugar

  • 1 tbsp. White wine vinegar

  • Fresh Coriander, to garnish

  • Few drops of orange or red food colouring

Method:

Heat the oil in the pan, then add the garlic & ginger puree, the extra garlic and fry gently. Add the tomato paste; mix powder, salt, chilli powder, methi leaves, and chillies then fry for a minute or two, then add half of the base gravy to the pan. Allow the mixture to boil and thicken for a few minutes, stirring every now and again.
Add your precooked meat or vegatables, then add the remainder of the base gravy, the garam masala and reduce to your desired consistency. Add the food colouring, sugar and vinegar then garnish with fresh coriander before serving.