7/27/2019 Flavours of East to West http://slidepdf.com/reader/full/flavours-of-east-to-west 1/29 ndian spiced red lentil soup Ingredients ablespoon vegetable oil rown onion, finely chopped cup korma curry paste re salt-reduced vegetable stock 0g can diced tomatoes cup red lentils, rinsed cup pearl barley, washed cup chopped fresh coriander leaves sty bread, to serve Method ep 1Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Ad paste. Stir to combine. ep 2Stir in stock, tomato, lentils and barley. Cover. Bring to the boil. Reduce heat to low. Simmer for 20 to 25 minutes or un barley is tender. Divide between bowls. Top with coriander. Serve with bread. riations: suggested by other commenters I added some extras. I put some potato and also some frozen peas 5 minutes before serving. I als easpoons of curry powder because I didnt have any paste. Super quick and super easy. dded some frozen peas at the end of the cooking process. I think that there is a bit too much paste in this recipe (I used taks), next time I would reduce the paste further. Would be nice served with a dollop of yogurt. The recipe doesn't really u to cook off the paste. That is really important otherwise I think it would be pretty average. dd a diced carrot to my recipe, and serve it with a dollop of sour cream and side of cheesy tortilla wedges or buttered toast. dded garlic, diced carrots and corn, which really added to the flavour. Initially it looks like it may turn out to be too runny, but the resu e consistency. Dahl with spinach Ingredients s sunflower oil nions, chopped arlic cloves, chopped p grated ginger ng green chilli, finely chopped s panch phora (see note) or mustard seeds p ground cumin
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Transfer chicken to a plate, cover loosely with foil and set aside for 5 minutes to rest. Brush chicken with reserved chilli sauce a
serve immediately with lemon wedges and chips.
te: You can make the chilli sauce up to 2 weeks ahead. Store in the fridge. The longer it stands, the more the flavours develop. Poultry shears are
ilable from selected kitchenware stores.
Bay-scented potatoes (Batatas com louro)
Ingredients
mall onions
oves
small chat potatoes
g butter
ablespoons olive oil
ay leaves, torn
teaspoon smoked sweet Spanish paprika
/2 tablespoons tomato paste
1. Halve onions and stud with cloves, then place in a saucepan with potatoes, cover with water and cook over medium heat until
potatoes are almost tender. Drain well, then spread out on a tray to dry.
ep 2
Remove cloves from onions and discard, then cut onions into wedges.
ep 3
Heat butter, oil, bay leaves and paprika in a frying pan until just sizzling, add potatoes and onions and cook, tossing, until lightly
browned. Add paste and cook for 2–3 minutes or until darkened in colour.
entil and cauliflower dahls sunflower oil
rge onion, thinly sliced
arlic cloves, finely chopped
s medium-hot Indian curry paste
up (200g) dried red lentils
ups (750ml) vegetable stock
s tomato paste
g cauliflower, cut into small florets
up (120g) frozen peas, thawed
s roughly chopped coriander leaves, plus extra chopped coriander to garnish
ural yoghurt and naan bread, to serve
ethod
at oil in a large pan over medium heat. Add onion, garlic and curry paste, then cook, stirring, for 5 minutes or until onion softens. Add lentils and stir w
t. Add stock and tomato paste, bring to the boil, then cover and simmer over low heat for 15 minutes. Return heat to medium, add cauliflower and s
ered, for 8-10 minutes until vegetables are tender. Add peas for final 2 minutes, then stir in coriander. Serve the curry with yoghurt and naan, garnis
h extra coriander.
iation: I add pumpkin instead of peas for a change
Bean and spinach kormaaspoons vegetable oil
mall brown onion, chopped
red capsicum, choppedblespoons korma curry paste
cup vegetable stock
ml can coconut milk
g can cannellini beans, drained, rinsed
baby spinach
amed basmati rice and pappadums, to serve
1. Heat oil in a medium saucepan over medium heat. Add onion and capsicum. Cook, stirring, for 3 to 4 minutes or until vegetable
softened. Add curry paste. Cook, stirring, for 1 minute or until aromatic.
ep 2
Add stock and coconut milk. Bring to the boil. Add beans. Reduce heat to medium-low. Cook, stirring, for 4 to 5 minutes or unti
heated through. Stir in spinach. Cook for 1 minute or until spinach is just wilted.
ep 3
Serve with steamed rice and pappadums.
riation: I added 2 vegetarian sausages and extra curry paste. Served with brown rice and pappadums
Place the chicken curry in a large serving bowl. Top with coriander leaves. Serve with steamed rice and pappadums.
te: Here's how to adjust the recipe to your equipment. In a slow cooker Carry out steps 1 and 2, using a large frying pan in step 2. In step 3, place t
cken mixture, onion, tomato and spinach in the slow cooker. Cook, covered, on low for 6 hours or until the chicken is tender. Continue from step 4. In
serole dish At the end of step 1, preheat oven to 160°C. Carry out step 2 in a flameproof casserole dish or large frying pan. In step 3, place the
cken mixture and onion in the casserole dish. Bake in oven, uncovered, for 1 hour or until the chicken is tender. Add the tomato and spinach, and st
orously until the spinach just wilts. Continue from step 4. In a pressure cooker Carry out steps 1 and 2, using a large frying pan in step 2. In step 3, p
chicken mixture and onion in pressure cooker. Seal and place over a high heat until steam begins to escape at a constant rate and there is a regula
sing sound. Reduce heat to low. Cook for 15 minutes. Release the steam following manufacturer's instructions. Add the tomato and spinach. Stir unt
nach just wilts. Continue from step 4.
iations:
I added red capsicum, a whole cup of curry paste and cooked on low heat for 1hr
I always add coconut milk when I make a Korma so i did this instead of the yoghurt (about 150 ml) there was plenty of
as I added the whole jar of Korma sauce.
Raita Ingredients
2 cups plain Greek-style yoghurt
cup chopped mint
blespoons chopped coriander
teaspoon white sugar
teaspoon garam masala
ethod : Place ingredients in a bowl. Stir well to combine. Serve with kebabs and samosas.
iation: I added a grated lebanese cucumber and used 1 tablespoon dried mint instead of fresh.
Chickpea and eggplant curry
Ingredients
cup ghee* (* Ghee is clarified butter, used extensively in Indian cooking. It is sold in cans in the Asian section of most major supermarkets. If you cit, substitute with vegetable oil or butter.)
Heat ghee in a large saucepan over medium heat. Add onions, garlic and ginger and cook for 5-6 minutes or until golden. Add spices and stir
minute, then add eggplant. Stir to coat in mixture and cook for a further minute. Add tomatoes and cauliflower. Stir to combine then add 1 1/2
water. Bring to the boil.
Step 2
Cover saucepan with a lid and cook over low-medium heat for 10 minutes. Add chickpeas and cook, uncovered, for a further 10
minutes. Stir in yoghurt then season to taste with salt and pepper.
Step 3
Serve on rice, topped with coriander.
riations:
Would add some chilli, palm sugar and curry powder next time. Altered the spices and cooking method a little...also added cashews and amchur powder. Served with coconut rice.
I did however, add 2 tablespoons of curry paste, a dash of fish sauce and a teaspoon of palm sugar
Heat the remaining oil and butter in the wok. Add the onion, ginger and garlic. Cook, stirring, for 5 minutes or until onion softens
the cinnamon, paprika, ground coriander, cumin, garam masala and chilli powder, and cook, stirring, for 30 seconds or until aro
Add the chicken and toss to coat.
Step 3
Add the passata, stock, beans and tomato. Reduce heat to medium and simmer for 10 minutes or until chicken is cooked throu
Step 4
Combine the cream, yoghurt and cornflour in a small bowl. Add to the wok and simmer for 2 minutes or until the mixture thicken
Step 5
Serve the curry with the almonds, extra yoghurt, fresh coriander and rice.
e: Cook's tip: To toast the almonds, place in a frying pan over medium heat and stir for 3-4 minutes. If cinnamon sticks are unavailable, use 1 tsp gr
namon.
w FODMAP diet tip: Make this a Low FODMAP recipe by omitting onion and garlic. You can however use garlic greens. If these can't be
chased cook the whole garlic clove in the oil being used for the meal then remove it before cooking your food in the garlic flavoured oil.
Madras beef curry Ingredients
blespoons ground coriander
blespoon ground cumin
aspoon turmeric
teaspoon freshly ground black pepper
aspoon chilli powder (optional)
arlic cloves, crushed
aspoons grated ginger
2 tablespoons lemon juice
blespoons olive oil
chuck steak, cut into 2.5cm cubes
blespoons tomato paste
up beef stock
amed basmati rice, raita and mint leaves, to serve
1. Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger and lemon juice in a bowl to form a paste. Set aside.
ep 2
Heat 1 tablespoon of oil in a large saucepan over high heat. Add half the beef. Cook, stirring, for 2 to 3 minutes, or unt
browned. Transfer to a bowl. Repeat with remaining oil and beef.
ep 3
Reduce heat to medium. Add spice paste. Cook for 1 minute. Return beef to saucepan. Cook, stirring, for 1 minute, or
meat is coated with paste. Add tomato paste and stock. Bring to the boil. Reduce heat to low. Cover. Cook for 1 hour
minutes, or until beef is tender.
ep 4
Remove lid. Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly. Serve with r
and raita. Top with mint leaves.
iations:
I added 1 Tbsp of tomato paste.
Didn't have tumeric or chilli powder so used masterfoods chilli in a jar (the fresh stuff you keep in the fridge). About 1.5-2
teaspoons. Added several bay leaves and used a little more of all the spices to boost flavour. Simmered for about 2.5 hrs anleft for 24 hours before eating.
Meanwhile, place the yoghurt, mint, coriander, shallot, garlic and ginger in the bowl of a food processor and process until well
combined. Transfer to a bowl and cover with plastic wrap. Store in the fridge.
ep 4
Prepare the couscous following packet directions.
ep 5
Divide the couscous and chicken among serving dishes. Top with the yoghurt mixture and extra mint leaves. Serve immediately
te: Tip: To help the chicken cook faster, make the slashes in the chicken thigh cutlets about 1cm deep. This will also let the marinade soak right into
cken and give a more intense flavour. Variations Barbecued lamb with couscous & tzatziki: Omit curry paste, coconut milk, coriander and ginge
place the chicken with 4 (about 150g each) lamb rump steaks. Reduce the mint to 2 tbs chopped fresh mint. Reduce yoghurt to 125g (1/2 cup) naturhurt. Preheat a barbecue flat plate or frying pan on medium-high. Cook the lamb for 4-5 minutes each side for medium. Combine the shallot, 1 Lebaumber, coarsely grated, excess moisture removed, yoghurt, mint and garlic in a bowl. Serve with the lamb, extra mint leaves and couscous. Chickennitzel with avocado cream: Omit curry paste, coconut milk, yoghurt, mint, shallot, garlic, ginger and couscous. Replace chicken with 4 (about 150g embed chicken schnitzels. Reduce coriander to 2 tbs chopped coriander. Heat 2 tbs olive oil in a frying pan over medium heat. Cook chicken for 3 mih side. Combine coriander, 1 avocado, halved, stone removed, peeled, finely chopped, 1 tbs fresh lemon juice, 2 tsp sweet chilli sauce and 2 tbs ligam in a bowl. Season with salt and pepper. Serve with chicken, mixed salad leaves and grape tomatoes. Piri piri prawns with mango salsa: Omit theonut milk, yoghurt and garlic. Replace chicken with 24 large peeled green prawns. Replace the curry paste with 1-2 tsp piri piri seasoning. Replace llots with 1/4 red onion, finely chopped. Reduce mint to 2 tbs chopped fresh mint. Reduce coriander to 1 tbs chopped coriander. Reduce the gingerfinely grated fresh ginger. Combine the mint, coriander, shallot, ginger, 1 mango, peeled, finely chopped, 2 tsp brown sugar and 2 tsp fresh lemon jowl. Heat 1 tbs oil in a frying pan over medium-high heat. Cook prawns for 2-3 minutes each side or until prawns curl and change colour. Serve withture and couscous.
iation: I used Rogan Josh and served it with brown rice, broccoli and snow peas
Quick lamb curry
Ingredients
s vegetable oil
g lamb fillet, diced
nion, chopped
arlic clove, crushed
p grated fresh ginger
s korma curry paste (or mild curry paste)
2 cup (375ml) beef stock or water
rge potato, peeled, cut into cubes
rge carrot, peeled, chopped
cup frozen peas
ml coconut milk
iander leaves, to garnish
amed rice, to serve
1. Heat oil in a large saucepan over high heat, add the lamb and brown in batches. Remove and set aside.
ep 2
Reduce heat to medium, add onion, garlic and ginger to pan and cook, stirring, for 5-6 minutes. Add paste and cook, stirring, fo
minutes.
ep 3
Return lamb to pan, add stock and bring to the boil. Reduce heat and simmer for 30 minutes. Add the potato, carrot, peas and
ke plenty of vegies, so I also added mushroom, capsicum and beans, as well as the potato and peas as listed.
sed a lean lamb mini roast and diced it up. I was worried that the meat might have gone a bit tough but it was very tendeed coconut flavoured evaporated milk to cut back the fat content, and curry powder instead of the paste.ed bonless lamb fillets and added whole mushrooms, and at the final stage of simmering, put in a teaspoon of cornflour cken the sauce. I also added another cup of stock, plus about half a cup of water to make more sauce. It was a huge hitou want to make it chilli, just add chilli flakes.
picy prawn currys peanut oil
d capsicum, deseeded, sliced
g snow peas, trimmed, halved diagonally
g can baby corn, drained
arlic cloves, crushed
g medium green king prawns, peeled, tails intact and deveined
s Sharwood's vindaloo curry paste
270ml cans coconut milk
cup (60ml) fresh lime juice
p brown sugar
amed basmati rice, to serve
Method
ep 1
Heat half the oil in a large wok over a medium-high heat. Add the capsicum, snow peas, corn and garlic. Stir-fry for 2 minutes.
Remove and set aside.
ep 2
Add the remaining oil to the wok along with the prawns and curry paste. Stir-fry for 2 minutes. Add the coconut milk. Simmer fo
minutes or until slightly thickened.
ep 3
Return the vegetables to the wok. Cook, stirring occasionally, for 2 minutes or until heated through. Add the lime juice and brow
sugar. Stir through and serve with the rice.
riations:
dded a couple of tbspns of Balti Curry paste when I marinated the prawnsdded one can of lite coconut milk and added Brocollini instead of snow peassed Patak's Mild Curry Paste and one can of light coconut milk as previously suggested. This made plenty of sauce. I also added a csp of fish sauce to finish.
kg large green prawns, peeled, deveined, tails intact
1. Heat oil in a large, heavy-based saucepan over low heat. Add ginger. Cook, stirring, for 2 minutes or until softened. Add curry p
chilli powder and turmeric. Cook, stirring, for 1 minute or until aromatic. Add tomatoes, cinnamon and bay leaves. Stir to combin
ep 2
Slowly add coconut cream, stirring constantly. Add stock. Increase heat to medium. Cook, uncovered, for 10 minutes or until sa
thickens slightly.
ep 3
Reduce heat to low. Add prawns. Cook for 3 minutes or until prawns just turn pink. Discard cinnamon. Serve.
riations:
used madras curry paste not powder, left out the chilli powder, 6 Roma tomatoes & half the coriander! Have decided tothe chicken stock next time as its too runny! Don't think it needs the stock! Will add more madras curry paste next timeCooked the rice in the sauce before adding the prawns, made for a really tasty meal!
Added Snow Peas and used plain curry powder I added some extra veg (carrot, snow peas, mushroom) and used fish instead of prawns. Also used a little less stock trequired to stop it getting too watery.I use 2 tablespooons of Madras Curry Paste instead of the curry powder for a half quantity of the recipe. Also used 1/2 teaspn of chilli powder & turmeric for a half quantity. This recipe is a family favourite,I halved the amounts to make for 3 and lessened the stock and coconut cream so it was thicker. Added carrots, zucchand red capisicum at the begining.I added fresh cauliflower florettes and julienne carrot that I zapped in the microwave first - just to add a bit of extra bod
the dish.
amie's Keralan seafood curry Ingredients
nflower oil, to fry
p mustard seeds
p fenugreek seeds
reen chilli, deseeded, thinly sliced
ndful fresh or dried curry leaves, crumbled
umb-sized pieces of ginger, coarsely gratednions, finely chopped
arge green prawns
p chilli powder
p ground turmeric
ndful yellow or regular cherry tomatoes, chopped
ml light coconut milk
g skinless firm white fish fillets (such as monkfish or ling)
riander sprigs, steamed basmati rice and roti, to serve
ylon curry powder
bs coriander seeds
p cumin seeds
tsp fennel seeds
tsp fenugreek seeds
nnamon quill, crumbled
1. To make curry powder, heat a small frying pan over medium heat. Add spices and stir for 1 minute or until fragrant. Tr
to a mortar and pestle or spice grinder and grind to a fine powder.
ep 2
Process onion, ginger, garlic and chillies in a food processor until finely chopped.
ep 3
Heat ghee in a large saucepan over medium heat. Add onion mixture and cook, stirring frequently, for 12 minutes or u
golden. Add curry powder, turmeric, cardamom, mustard seeds and curry leaves. Cook, stirring, for 3 minutes, then st
vinegar. Add beef and cook, stirring occasionally, for 5 minutes or until well coated in spice paste. Add tomatoes, 250m
cup) water and 1 tsp salt. Increase heat to high and bring to the boil. Reduce heat to low, cover tightly with a lid, then c
for 2 hours or until beef is very tender.
ep 4
Remove lid, increase heat to medium, then simmer for a further 20 minutes or until sauce is thickened.
ep 5
Divide curry among bowls and scatter with coriander. Serve with steamed rice and roti.
te: Ghee is clarified butter used extensively in Sri Lankan and Indian cooking. It can be heated to higher temperatures than regular butter without b
ilable from supermarkets. Curry leaves are available fresh from selected greengrocers and dried from supermarkets. For an even milder curry, see
’s-eye chilli. If you’re pressed for time or don’t want to buy a range of spices, use store -bought Ceylon curry powder. From Indian food stores or onl
1. Heat half the oil in a large saucepan over medium-high heat. Cook chicken, in batches, for 5 to 6 minutes or until browned all o
Transfer to a bowl.
ep 2
Heat remaining oil in pan. Add onion. Cook, stirring, for 3 minutes or until softened. Add cinnamon, cardamom and garlic. Cook
stirring, for 1 minute or until fragrant.
ep 3
Return chicken to pan. Add simmer sauce and potatoes. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to
Simmer for 30 to 35 minutes or until chicken is cooked through and potato is tender. Stir in spinach. Cook for 2 to 3 minutes or
wilted.
ep 4
Serve curry with yoghurt and naan bread.
Coconut chicken curry with coriander pesto
Ingredients
bs sunflower oil
nion, finely chopped
arlic cloves, finely chopped
bs Thai green curry paste
0g chicken thigh fillets, cut into 2cm cubes
bs coriander pesto, plus extra to serve (see note)
up (250ml) chicken stock
0ml coconut milk
small chat potatoes, quartered
tbs fish sauce, to taste
ce of 1 lime, plus wedges to serve
riander leaves, to serve
1. Heat oil in a large saucepan over medium heat. Add onion and cook for 1-2 minutes until softened. Stir in the garlic and curry p
and cook for 1 minute until fragrant. Add chicken and cook for 1 minute, stirring to coat in paste, then stir in pesto, stock and co
milk. Bring to the boil, then reduce heat to medium-low and simmer, stirring occasionally, for 15 minutes until chicken is almost
cooked. Add potatoes and cook for 10 minutes until tender. Add fish sauce and lime juice to taste.
ep 2
Divide the curry among bowls, season, then scatter with coriander and serve with lime and extra coriander pesto if desired.
riation: serve with rice, soaks up the magnificent sauce and makes the meal really enjoyable. The potatoes, although I u
e tiny chat ones, did not cook well in the casserole - took double the time. I would half cook first and then add. I did makesto from scratch and it was well worth it. I know it's not authentic, but I would add some vegetables like snake beans,
ushrooms and possible red pepper just to make it go further. I used over a kilo of chicken for six people (three were hungenage boys) and it all went. Lots of positive comments from the family. I also used more green curry paste as we love soce in our lives.
1. Place the coriander and cumin in a small frying pan over medium-high heat. Cook, shaking the pan, for 2 minutes or until the m
is aromatic.
ep 2
Transfer to the bowl of a food processor. Add the turmeric, onion, garlic, ginger and chilli, and process until smooth. Transfer to
large bowl. Add the beef and stir to coat. Cover and place in the fridge for 4 hours or overnight to marinate.
ep 3
Place the beef mixture in a large saucepan. Add the coconut milk, coconut, lemon grass and cinnamon. Bring to the boil over
medium-high heat. Reduce heat to low and simmer, stirring occasionally, for 2 1/2 hours or until the beef is very tender. Removdiscard the lemon grass and cinnamon stick.
ep 4
Increase heat to medium-high. Cook, stirring often, for 25 minutes or until the liquid has evaporated. Divide the rice and beef am
serving dishes. Top with the coriander leaves to serve.
te: You can also use boneless beef chuck steak in this recipe. If cinnamon sticks are unavailable, use 1/2 tsp ground cinnamon instead.
iations:
so add extra (ground) spices and another chilli to the coconut milk mixture at the start of cooking.u have to add more flavours to this curry. The amount of coriander and cumin is too little, I added another tsb of each as well as tumo added tamarind puree to the paste which added a nice flavour. I fried the beef initially with a cup of beef stock until dry and then adcoconut milk to boil. I added potatoes and fresh coriander and extra chilli.
ctually used this recipe as a base but added salt, pepper, beef stock powder, half a tsp of garam masala, green beans, lebanese eggd butternut pumpkin and blanced almonds (about half an hour into the cooking time with the coconut milk). I didn't do the last step whs to cook for an extra 25 mins until all liquid reduced because i like my curries with more sauce and not dry
1. Heat a wok over high heat. Add oil. Swirl to coat. Add laksa paste. Cook, stirring, for 3 minutes or until fragrant. Add stock, palm
and fish sauce. Bring to the boil. Reduce heat to medium. Add milk. Simmer for 5 minutes. Add tofu and snow peas. Cook for 2
minutes. Remove from heat. Add lime juice. Stir to combine.
ep 2
Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain.
ep 3
Divide noodles between bowls. Ladle coconut mixture over noodles. Serve with bean sprouts, green onion, coriander, chilli and
wedges.
te: Palm sugar is found in the Asian food section. Substitute with brown sugar.
iations:
local was out of Tofu so I added shitake mushrooms instead - yum! Added a few leaves of fresh mint and big handful of corriander.ubstituted the tofu with chicken - without any effort it cooked to perfection!
an choy bau
0g pork mince
esh shiitake mushrooms, thinly sliced
ml (1/4 cup) oyster sauce
0g pkt Sun rice Singapore Style Fried rice in 90 Secondseberg lettuce leaves
1. Heat a large non-stick frying pan over medium heat. Cook pork mince, stirring with a wooden spoon to break up any lumps, for
minutes or until the mince changes colour. Add mushroom and cook, stirring occasionally, for 2 minutes or until soft. Add the oy
sauce and stir until well combined.
ep 2
Add the rice and cook, stirring, for 2 minutes or until the rice is heated through. Divide the pork mixture among lettuce leaves.
te: Cook's tip: Dried shiitake mushrooms can also be used. To soften, before slicing, soak them in boiling water for 10 minutes.
sh shiitake mushrooms give depth of flavour and authenticity to this dish