Curries of the World Cookery Class and Meal Recipes
Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your fine dining evening and are ready to recreate the meals at home.
- Pan-Fried Naan
- Sri Lankan Fish & Green Bean Curry
- Potato & Spinach Saag Aloo
- Japanese Chicken Curry with Sticky Rice;
Ingredients – Makes 6:
- 1/2 sachet of dried yeast
- 1tsp x sugar
- 250g x white bread flour
- 75ml x milk
- 1 x egg yolk
- 1/2 tsp nigella seeds
- 1/2 tsp sea salt
- 1TBSP natural yoghurt
- Sift the flour into a mixing bowl. Add the salt, sugar, seeds and yeast. Mix to combine.
- Whisk together the milk and the egg, then slowly mix into the flour.
- Add the yoghurt and bring the dough together with your hands.
- Knead for five minutes, then cover with a tea towel and leave for 30 – 60 minutes.
- Knock the dough back by flattening it with your knuckles. Divide into 6 balls.
- Roll each ball into a teardrop shape roughly 1.5 cm thick.
- Heat a frying pan over a high heat. Add the naans one at a time, until golden and puffy.
- Keep the naans warm in a tea towel until ready to serve.
Indian Saag Aloo
Ingredients- serves 2 as a curry or 4 as a side
- 1kg potatoes
- 1 large white onion
- 250g baby spinach
- 1 tin of pureed spinach (or 1 bag of frozen)
- 1cm fresh ginger, grated
- 2 cloves of garlic, crushed into a paste
- 1 tbsp cumin
- 1 tbsp turmeric
- 1 tbsp garam masala
- 40ml olive oil
- 40g butter
- 3 tbsp fenugreek leaves/ 1tbsp ground fenugreek
- Salt to taste
- Cut the potato into 2cm cubes and boil in salted water for 6-8 minutes, or toss in some oil and saute until golden brown and then put into a hot oven at 200 for 8-10 minutes.
- In another pan, add butter oil, cumin, and finely diced onion. Cook until caramelised.
- Add the garlic, ginger, turmeric & potatoes. Cook for 5 minutes.
- Add both spinaches, turn the heat to low and cook for 10 minutes.
- Add fenugreek, cook for a further 2 minutes and season to taste.
- Chopped tomatoes can be added to make a saucier curry, or serve as a side to the Sri-Lankan Fish Curry
Japanese Chicken Curry
Ingredients – Serves 2:
For the Sauce:
- 1 small onion, diced
- 1 garlic clove, minced
- 1 tsp finely grated ginger
- 1 green apple, coarsely grated
- 1/2 carrot, coarsely grated
- 300ml chicken or veg stock
- 1 tsp soy sauce
- 1/2 tsp honey
- 1 tsp ketchup
- 40g butter
- 40g plain flour
- 1/2 tsp garam masala
- 1/4 tsp cayenne pepper
- 400ml coconut milk
- 2 x large chicken thighs
- Start by frying the chicken thighs in a deep saute pan until golden and crispy. Remove from the pan for the time being, don’t worry about cooking the chicken through as we’ll finish cooking it in the sauce.
- Cook the onion in the same pan, adding a bit more oil if needed. Once soft, add the garlic and ginger. Cook for four minutes, without browning too much.
- Make a space in the middle of the pan and toast the spices for 30 seconds.
- Add the butter to the pan. Once melted, stir in the flour to make a roux.
- Add the ketchup, honey and soy. Stir through the roux and then slowly add the stock, stirring as you pour.
- Add the grated carrot and apple to the pan and stir through.
- Put the chicken back in and simmer for 10-15 minutes, until the sauce has reduced by half and the chicken is cooked.
- Add the coconut milk and continue to reduce for a few minutes until thick and creamy.
- Serve with sticky rice.
Quick & Fragrant Sticky Rice
Ingredients – Serves 2:
- 1 cup of long grain rice such as jasmine or basmati
- 2 cups of cold water
- 1 white onion
- 2 curry leaves
- Fry the onion in a little oil for 5 minutes, until soft and lightly caramelised.
- Add in the rest of the ingredients and season with 1/2 tsp salt
- Bring to the boil, reduce to a simmer and cover with a plate or lid
- Cook for 10 minutes, until the rice is cooked and the water is gone. Leave to stand with the lid on for five minutes before serving.
Sri Lankan Green Bean & White Fish Curry
- 250g green beans
- vegetable oil, for frying
- 2 garlic cloves, finely sliced
- 2 banana shallots, finely chopped
- 2 green chillies, finely chopped
- 1 cinnamon stick, 5cm long
- 1 tomato, small, diced
- 1 sprig of curry leaves, plus extra to garnish
- 1/2 tsp chilli flakes
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp freshly ground black pepper
- 400ml of coconut milk, (1 tin)
- 500g white fish
- Salt to taste
- Begin by making the curry leaf oil, as this will take a few hours to strain. Place the curry leaves and vegetable oil in a blender and blitz at a high speed for several minutes until the oil turns green. Pour the contents of the blender into a muslin cloth hung over a bowl and leave to strain.
- Add a dash of vegetable oil to a saucepan and fry the shallots, garlic, chillies, cinnamon and sprig of curry leaves for 5 minutes until soft. Add the diced tomato and cook for a further 5 minutes.
- Add the chilli flakes, cumin, turmeric and pepper and cook gently for 5 minutes. Pour in the coconut milk and simmer for a few more minutes.
- Cut the fish into cubes and place into the curry along with the green beans. Simmer gently for five minutes.
- Season to taste, then transfer to a serving bowl. Top with crispy shallots, extra curry leaves (ideally fried in a little oil until crisp) and finish with a drizzle of the curry leaf oil.
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