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Posts Tagged ‘Indian curry’

For lunch today I adapted a Madhur Jaffrey recipe that I had noticed last week. It was easy to put together and I thermal cooked it for about three hours.

The duck was so tender and although not too hot the dish was full of flavour and enjoyed by everyone.

Ingredients:

  • 1/2 tsp ground turmeric
  • 1 tbsp ground cumin
  • 1 tbsp bright red paprika
  • 1 tbsp ground coriander
  • 1 tsp cayenne pepper
  • 1 1/2 tsp garam masala
  • 4 tbsp corn or peanut oil
  • 1 x 2.7kg duck, jointed or 4 duck breasts cut in half
  • 1/2 tsp whole brown mustard seeds
  • 1/2 tsp whole fenugreek seeds
  • 15 fresh curry leaves, if available
  • 2 medium onions, peeled and sliced into fine half-rings
  • 2 tbsp peeled and finely grated fresh ginger
  • 10 medium cloves garlic, peeled and crushed to a pulp
  • 1 tin tomatoes, chopped
  • 120ml cider vinegar
  • 2 tsp salt
  • 1 tbsp sugar

Method:

  1. Mix together the turmeric, cumin, paprika, coriander, cayenne pepper and garam masala in a small bowl and set aside.
  2. Heat a frying pan and then add the duck pieces skin down.
  3. Cook until the skin starts to brown the turn over and brown the other side.
  4. Remove the duck and place it into the thermal cookers inner pot.
  5. Add the mustard and fenugreek seeds duck fat that that has rendered out in the frying pan and cook them until they start to pop.
  6. Add the curry leaves and onions and stir fry until the start to brown.
  7. Add the ginger and garlic and cook for about 1 minute before stirring in the spice mixture.
  8. Cook for 1 minute before adding the tin of tomatoes and cook for a further 3 minutes.
  9. Now add this mixture to the duck making sure that the duck is nicely coated,
  10. Add the vinegar, water, salt and sugar and bring to the boil with the lid on.
  11. Turn down the heat and simmer for 5 minutes.
  12. Turn off the heat and place the inner pot into the insulated outer container.
  13. Leave to cook for 3 to 4 hours.
  14. If you have a top pot half way through the cooking time add 2 cups of rice, 3 3/4 cups of water and 1 teaspoon of salt to the top pot. Bring to the boil and then turn down the heat to a simmer.
  15. While the top pot is simmering remove the inner pot and bring back to the boil.
  16. Place the top pot in the inner pot and place the inner pot back into the out insulated container.
  17. Cook for a further 2 hours before serving.

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Kerala cuisine is a combination of Vegetables, meats and seafood flavoured with a variety of spices. Seafood’s are main diet of Coastal Kerala. Whereas Vegetable is the main diet in plains of Kerala and Meat is the main course among tribal and northern Kerala.

INGREDIENTS

  • 2 tbsp ghee or vegetable oil
  • ½ tsp black mustard seeds
  • ½ tsp cumin seeds
  • ½ tsp ground turmeric
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2.5 cm piece of ginger finely chopped
  • 1 green chilli, finely chopped (remove seeds if you don’t want it too hot)
  • 10 curry leaves
  • 400 ml can coconut milk
  • 400 ml water
  • 1 fish stock cube
  • 1 400g tin of chopped tomatoes
  • 500 g firm fish (yopu could use salmon if you wish)

METHOD

  1. Put the ghee or oil in the inner pot over a medium heat. Add the mustard seeds, cumin seeds and turmeric.
  2. When the seeds start to po add the onion, garlic and ginger. Cook gently for about 5 minutes until the onion is translucent.
  3. Add the curry leaves and chilli. Cook for 5 more minutes.
  4. Pour in the coconut milk and water. Crumble in the stock cube before adding the tin of tomatoes.
  5. Stir well to dissolve the stock cube. Check the seasoning and add some salt if necessary.
  6. Bring to the boil and then turn down to a simmer.
  7. Simmer for 5 minutes.
  8. Add the fish and bring back to the boil. Put on the lid and put the inner pot into the insulated outer container.
  9. Shut the lid and leave to thermal slow cook without power for 3 hours. If you need to leave it longer than this, do everything except adding the fish which you can add about 30 minutes before serving by bringing the curry sauce back to the boil, adding the fish and then putting the inner pot back into the outer container to finish cooking.
  10. Serve with rice.

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