Tag Archives: Hot

Beef Rendang

Standard

Serves: 2

Introduction:

Originating in Southern Asia and synonymous with the islands of Malaysia and Indonesia, Rendang is now a very popular dish across the world. Traditionally a very thick, dry curry Rendang really can be adjusted and tweaked to exactly how you want it. Here’s our recipe for, what we consider to be, the perfect Beef Rendang. Hope you enjoy.

Ingredients:

  • 3 tbsp. Vegetable oil
  • 400g Good quality braising steak, cut in to 1 inch cubes.
  • 1 Onion, finely diced
  • 4 Red chillies, finely diced
  • 1 Red chilli, whole
  • 2 tbsp. Garlic and Ginger paste
  • 1 tsp. Cumin powder
  • 1 tsp. Coriander powder
  • 1/4 tsp. Turmeric powder
  • 1 tsp. Salt
  • 1 tsp. Fennel seeds
  • 2 inch piece of Cinnamon
  • 1 Lemon grass stalk, broken
  • 1 tbsp. Tamarind paste
  • 1 tbsp. Lime juice
  • 1 tsp. Worcestershire sauce
  • 400ml Coconut milk
  • 100ml Water
  • 2 tbsp. Toasted almond flakes

Method:

Warm the oil in a large pot or casserole dish, add the finely diced onion and turn the heat to medium low. Allow the onions to sweat for fifteen minutes or so, stirring occasionally. Once the onions are translucent and just starting to colour, add the finely diced chillies and the garlic and ginger paste. Stir well and let the ingredients cook through. Now turn the heat up and add the cubed beef and the dry spices including the cinnamon, brown the meat all over and stir well. Once the meat has browned add the water, de-glaze the pan by using a wooden spoon to scrape the caramelised bits from the pan base and stir them back in to the mixture.

Rendang simmering

Rendang simmering

Add the lemon grass, Worcestershire sauce, tamarind paste and lime juice then stir occasionally and let it boil until the water has almost completely evaporated. Take the whole chilli and using the point of a sharp knife, make a few slits and pop it in to the curry. This will help add the flavour of the chilli, but without adding excess heat. Now add the coconut milk, turn the heat down to low, cover the pan and allow it to simmer for an hour and a half, or until the meat is tender. Stir every now and again, and don’t forget to scrape the caramelized sauce from the sides of the pan.

After the time is up, remove the lid and fish out the lemon grass, cinnamon stick and whole chilli, then turn the heat up, the oil should now be starting to separate. Boil everything until it reaches the desired consistency, remember, Rendang is traditionally a very thick, dry dish, but it’s completely up to you. Serve, garnished with the toasted almond flakes, alongside hot, fluffy rice.

The finished Beef Rendang curry

The finished Beef Rendang curry

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Shatkora

Standard

Serves: 1

Introduction:

Shatkora is an Asian citrus fruit that is very popular in Indian cookery. Apparently, if you’re unable to source fresh or frozen shatkora, a good substitute is grapefruit, but we’re not convinced by this. Most Asian supermarkets will probably stock shatkora, just ask if you can’t find it on the shelves.

Ingredients:

  • Precooked meat or vegetables
  • 400ml Base gravy
  • 2 tbsp. Vegetable oil
  • 2 spring onions, chopped
  • 2 tsp. Garlic & Ginger puree
  • 1 tsp. Mix powder
  • 1 tsp. Salt
  • 1 tbsp. Methi leaves
  • 1 tsp. Cumin powder
  • 2 chillies, chopped.
  • 1 tsp. Chilli powder
  • 1/4 of a peeled, chopped Shatkora
  • 1 tbsp. of Shatkora zest.
  • 1 tomato, diced.

Method:

Heat the oil in a hot pan, then add the spring onions and the garlic and ginger puree. After a few minutes add the chillies, diced tomato, mix powder, chilli powder, salt and cumin. Add half of the base gravy and allow to boil for a minute or so, now add the shatkora fruit and zest, add your precooked meat and the rest of the base gravy. Allow to boil and thicken for a few minutes, before finally adding the methi leaves. Give it all a good stir and serve, garnished with a little extra shatkora zest, or some coriander if you prefer.

Kalia

Standard

Serves: 1

Introduction:

A traditional Pakistani curry, very flavoursome and quite hot, although the heat levels vary depending on which chef is making the curry. It’s most commonly made using lamb, mutton or goat meat.

 

Ingredients:

  • Precooked meat or vegetables

  • 2 tbsp. Vegetable oil
  • 1 tbsp. Garlic & ginger puree
  • 1 tbsp. grated fresh ginger
  • 1 tbsp. diced red chilli
  • 400ml Base gravy
  • 2 Cloves
  • 1 stick of cassia bark
  • 1 tsp. Salt
  • 1/4 sliced onion
  • 3 or 4 Cardamom pods
  • 1 tsp. Black mustard seeds
  • 2 tsp. Cumin powder
  • 1 tsp. Curry powder
  • 1 tsp. Chilli powder
  • 2 tbsp. Methi leaves

Method:

Heat oil in a suitable pan, then add the garlic and ginger puree, extra ginger, diced chilli and onion, fry for a few minutes, stirring continuously. Add the salt, mustard seeds, cardamom pods, cloves, casia, chilli powder, cumin powder and curry powder then stir well. Turn up the heat and 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 and mix well. Continue to simmer, on a medium heat, stirring occasionally, until the oil begins to separate (4 to 5 minutes). Finally add the methi leaves, stir through for a minute or so, then serve.

Garlic Chilli Chicken

Standard

Serves: 1

Ingredients:

  • 2 tbsp. Vegetable oil
  • Precooked chicken (obviously)
  • 1/4  Onion, finely chopped
  • 400ml base gravy
  • 1 tbsp. Garlic & Ginger puree
  • 3 Garlic cloves, minced
  • 3 hot Chilies, diced
  • Tomato puree
  • 1/2 tbsp. Mix Powder
  • 1 tsp. Chilli powder
  • 2 tsp. dried Methi leaves
  • 1 tsp. Salt
  • 1 tsp. Sugar

Method:

Heat the oil in the pan, then add the onion, chillies, garlic & ginger puree and extra minced garlic then fry gently until coloured. Add the tomato paste, mix powder, chilli powder and methi leaves, stir well for a minute or so, then add half of the base gravy. Allow this to boil and begin to thicken. Add the chicken, sugar and salt, then the rest of the base gravy. Thicken to the level you want (this curry should be quite thick) and serve, garnished with the coriander.

Ceylon

Standard

Serves: 1

Ingredients:

  • ¼ Onion finely chopped
  • 1 tbsp. Garlic & ginger puree
  • 2 tbsp. Vegetable Oil
  • 1 tbsp. Curry powder
  • 1 tsp. Mix powder
  • 1 tbsp. Chili powder
  • 1 tsp. salt
  • 2 Chilies, diced
  • 1 tbsp. Tomato paste
  • 3 tbsp. Coconut powder
  • 1 tsp. Sugar
  • 3 tbsp. Double cream
  • 400ml Base Gravy
  • Precooked meat or vegetables

Method:

Heat the oil in a pan on a low to medium heat and add the onions, gently fry until soft and golden, then add the chillies, garlic and ginger and cook for about 2-3 minutes. Add the spices and stir in for about 1 minute, then add the tomato puree and a ladle of the base gravy. Mix well and allow it to thicken.
Add the meat or vegetables, sugar and salt then cook until the meat is warmed through and the sauce is separating. Stir in the coconut powder and cream then mix well, thicken for a minute or so more and it’s ready.
Garnish with freshly chopped coriander and a lemon wedge if desired.

Jalfrezi

Standard

Serves: 1

Ingredients:

  • Precooked meat or vegetables
  • 400ml Base gravy
  • 3 tbsp. Vegetable oil
  • 1 tbsp. Garlic & ginger puree
  • ½ Onion, chopped roughly
  • 4-6 thin Green Finger Chilies, halved.
  • 1 tbsp. Mix powder
  • 1 tsp. Garam masala
  • 1 tsp. Curry powder
  • 1 tsp. Salt
  • 1 tsp. Chili powder
  • 1 tsp. Sugar
  • 1 tbsp Coriander to garnish

Method:

Place the pan on a moderate heat, and add the vegetable oil, add the onion, chilies, and garlic & ginger puree and fry until the onion is golden brown. Add the spice powders and fry for a couple of minutes. Add half of the base gravy and bring it to the boil. Now add the salt and sugar fry for a few seconds and then add the meat or vegetables to the pan. Pour in the rest of the base gravy, bring it back to the boil and simmer until thickened. Garnish with the fresh coriander and serve.

Madras

Standard

Serves: 1

Ingredients:

  • ½ Onion, finely chopped
  • 1 ½ tbsp. Garlic & ginger puree
  • 3 tbsp. Vegetable oil
  • 1 tbsp. Hot madras curry powder
  • 1 tsp. Mix powder
  • 1 tbsp. Chili powder
  • 1 tsp. Salt
  • 1 tbsp. Tomato puree
  • 1 tbsp. Lemon juice
  • 1 tsp. Black pepper
  • 1tbsp. Methi leaves
  • 1 tsp. Curry leaves
  • 400ml Base gravy
  • Precooked meat or vegetables

Method:

Heat the oil in a pan on a low to medium heat and add the onions, gently fry until soft and golden, then add the garlic & ginger puree and cook for about 2-3 minutes.
Add the spices and stir for about a minute, before adding the tomato puree and cooking for a further minute. Now add the base sauce a ladle at a time and reduce until the oil starts to separate before adding another.
Add the meat, lemon juice, methi leaves, curry leaves and black pepper; cook until the meat is piping hot and the sauce is separating. Garnish with freshly chopped coriander and a lemon wedge if desired. In the picture below you can see I chose to use king prawns instead of precooked meat or vegetables. You can add the raw prawns at the same time you would normally add the meat or veg. If you’d prefer to use precooked prawns, add them about one minute before you plan to serve, as they only need heating through.