Punjabi/Delhi White fish in yoghurt sauce

This is best made with river fish - if you dont have catfish (who does?) perch, barramundi work well or even halibut or monkfish.
I didn't have any of those so I used Basso.


Ingredients:
1kg fish cut into 1 1/2inch/4cm cubes


Marinade:
1 tsp salt
juice of 1 lemon (I used lime)
1 1/2 tsp ground turmeric


Batter:
1 1/2 tsp red chilli powder
1 tbsp carom seeds (optional)
2 tbsp chickpea flour - I used cornflour
oil for frying


Sauce:
3 tbsp ghee - I used 1tbsp olive oil + 20g butter
1 onion finely chopped
1 tsp ground cumin
1 tsp ground tumeric
1 tsp red chilli powder - I used 1/2 tsp don't like things too hot!
1 tsp salt
1inch/2.5cm piece of root ginger, finely chopped - I bashed it up in pestle and mortar
2 green chillies, slit - I left this out
450g plain yoghurt
40g chickpea flour - I used cornflour
250ml fish stock or water - I used vegetable stock
1/2 tsp dried fenugreek leaves, crumbled - I used bashed up seeds
1/2 tsp ground garam masala - I left this out


Method
1) Turn on oven to low heat before you begin to cook
2) place fish in a large bowl with salt, lemon juice and turmeric, set aside for 20 mins
3) make the batter mix - mix the chilli powder, carom seeds, chickpea flour 
4) coat the fish in the batter mix
5) heat oil in a suacepan, when hot deep fry the fish for 2-3 mins. Drain on kitchen paper, place in an oven proof dish and into the oven to keep warm
6) Make the sauce - heat the ghee (oil + butter in my case), add the chopped onion and saute until golden brown. Add the cumin, turmeric, chilli powder and salt, saute until spices begin to release their flavour. Stir in the ginger and green chillies, cook for 2 mins
7) turn down the heat slightly, whisk yoghurt and chickpea flour together in a bowl until there are no lumps, gradually add the mixture to the onion pan, stirring constantly to prevent the yoghurt from splitting. When all the yoghurt has been added, turn up the heatand bring to the boil. Pour in the stock and bring back to the boil, simmer for 3-5 mins
8) Add the pieces of fish and cook on low heat for another 2-3mins. Stir in the garam masala and fenugreek.

Passanda Curry

This recipe is from Pakistan, the passanda means a thin slice of meat and is usually beef or veal - I've used Kangaroo!

Ingredients:
500g beef fillet
Oil
2 Large onions finely chopped
1 tsp garlic paste
1 tsp ginger paste
1 large tomato, skinned and finely chopped
5-6 tsp chopped coriander leaves

Marinade:
200g Greek style yoghurt
1tsp chilli powder
1/2 tsp ground tumeric
1tsp ground black pepper
1 tsp cumin seeds
1 tsp ground coriander
salt

Method:
1) cut the beef into 5mm slices, then beat with meat mallet until even thinner. Mix together all the marinade ingredients, add the beef slices and marinade for 2-3 hours
2) Heat the oil in a saucepan, add the onions and cook until lightly browned. Stir in the garlic and ginger pastes, then immediately add the tomato. Stir for a few minutes. Add the marinated beef and all the marinade, stir for 1 min then put the lid on the pan, turn the heat to low and cook for 15-20 minutes or until the beef is tender
3) Remove the lid and stir in 4 tsp of the chopped coriander. Garnish with the rest of the coriander and serve

N.B this is good for freezing

The Easiest Curry Ever - Sri Lankan Chicken Curry

Ingredients:
Olive Oil
2 Onions finely sliced
2 Tomatoes quartered
400g diced chicken breast
2 cloves garlic
2.5 cm fresh ginger chopped (I used 1 tsp ground)
1/2 tsp ground Tumeric
1 tsp chilli powder (I'm a bit of a wuss and only used 1/2)
2 tsp ground garam masala
200ml coconut milk
salt


Method:
1) Heat the oil, add the onions and cook until golden brown, add the ginger, garlic and ground spices. Mix well for 1 minute, add the chicken. Cook over moderate heat for 5 mins
2) Pour in 300ml water and bring to the boil, cook for 10 mins
3) Reduce the heat very low, add the coconut milk, cook for 10 mins then add the tomatoes and cook for a furter 5 mins or until the chicken is thoroughly cooked

My all time favourite curry - Saffron Chicken Curry

The real version of this is sooo creamy and luscious its like heaven on a plate! I've modified it so it doesn't have the oodles of double cream, and I've used olive oil instead of butter or ghee and its still very yummy!

Ingredients:
1kg chicken thigh fillets, cubed (thighs have better flavour than breast meat)
lemon juice
100 raw unsalted cashew nuts
4 medium red onions
7.5 cm cinnamon stick, flaked (I used 2tsp ground)
4/5 green cardamom pods
3/4 whole cloves
3/4 cloves garlic, pureed
4cm root ginger, pureed (i use 1 1/2 tsp ground)
1 cup full fat greek natural yoghurt, blended with 3 ice cubes
big pinch saffron threads (dont skimp on this!)

Method:
1) Marinade chicken in a dish for 1 hour with salt, lemon. Soak cashews in a bowl of milk for 1 hour, then blend in food processor
2) Boil the onions until tender, drain and puree in food processor
3) Heat some oil in a pan, saute cinnamon, cardmom pods, cloves for 1-2 mins. Add the pureed garlic, ginger and onions. Stir fry until onions turn slightly golden
4) Reduce heat, stir in whipped yoghurt and saffron
5) Add the chicken, simmer gently for 5-10 mins. Stir in the cashew nut puree. Cook gently until chicken is tender

Tip: Make sure you make enough for the next day - it is even better!
don't laugh - try it on toast with some butter - fantastic!

Hyderabadi Mutton

An Islamic dish enjoyed traditionally by wealthy familes

Ingredients:

500g cubed mutton (i used diced lamb)

2 cloves

2 cardamom pods

1cm cinnamon stick (I used 1/2 tsp ground)

1 bay leaf

1 onion, finely chopped

salt

Marinade:

1tsp ginger paste

1tsp garlic paste

2 tomatoes, finely chopped

1 onion, finely chopped

1/2 tsp ground tumeric

1/2 tsp chilli powder

1tsp ground coriander

2tbsp fresh coriander leaves

Method:

1) mix together marinade ingredients in a bowl. Add the meat, toss to coat and set aside for 20 mins

2) heat some oil in a saucepan, add the cloves, cardamom pods, cinnamon and bay leaf. Saute for 1 min, add the onion and cook until golden

3) Add the meat, salt to taste, cover and cook on a low heat for about 30mins or until the meat is tender

My Spag Bol

Ingredients:
500g rump steak - put into blender to mince
1 onion, chopped coarsely
2 cloves garlic
1 clove
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp oregano
fresh basil leaves
2 tsp tomato paste
tin of tomatoes
beef stock
mushrooms, chopped
1/2 cup red wine (optional)
salt

Method:
1) heat some olive oil in a pan, add the onions and garlic, cook until soft. Add the clove, cinnamon, cumin, fry for 1 min. Add the beef cook through
2) Add the tomato paste, tin of tomatoes, sage, oregano and enough of the stock to cover the meat. Bring to boil then simmer until stock has reduced by 1/2
3) add the mushrooms and basil, cook for a further 2 mins

Chicken Pepper Fry

This dish comes from Tamil Nadu in South india where it is cooked for special occasions

Ingredients

1/2 tsp mustard seeds

10 curry leaves (I left this out)

2.5cm piece fresh ginger (i used 1tsp gorund)

3 cloves garlic, chopped

3 green chillies (i used chilli powder)

2 onions, chopped

2 tomatoes diced

salt (grey organinc or pink murray river)

500g diced chicken breast

large pinch black peppercorns

Spice Paste:

100g freshly grated or organinc dessicated coconut

2 cloves

2 cardamom pods

3 black peppercorns

1cm cinnamon stick (I used 1/2 tsp ground)

1/2 tsp chilli powder

1/2 tsp ground tumeric

1 tsp coriander (I used bashed up seeds)

Method:

1) Make the spice paste - heat some oil in a frying pan, roast the cocnut with the cloves, cardamom pods, peppercorns, and cinnamon until the cocnut is browned. Add the ground spices and saute for 1 min. Leave to cool then blend with 200ml water

2) Heat some oil in a saucepan, add the mustard seeds. As they begin to pop, add the curry leaves, ginger, garlic and green chillies.Cook for 3 minutes. Add the onions and cook until they are golden brown. Add the tomatoes and cook for another minute. Pour in the spice paste, add some salt, stir.

3) Add the chicken and 250 ml water. Bring to the boil, cook for 20 mins or until the chicken is cooked.