You are currently viewing 4 hr Curries of the World-Japanese Chicken Curry with Rice, Saag Aloo Potatoes, & Sri Lankan Fish Curry with Naan Bread

4 hr Curries of the World-Japanese Chicken Curry with Rice, Saag Aloo Potatoes, & Sri Lankan Fish Curry with Naan Bread

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.

You Cooked:

  • Pan-Fried Naan
  • Sri Lankan Fish & Green Bean Curry
  • Potato & Spinach Saag Aloo
  • Japanese Chicken Curry with Sticky Rice;

Naan Bread

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

Method:

  1. Sift the flour into a mixing bowl. Add the salt, sugar, seeds and yeast. Mix to combine. 
  2. Whisk together the milk and the egg, then slowly mix into the flour. 
  3. Add the yoghurt and bring the dough together with your hands. 
  4. Knead for five minutes, then cover with a tea towel and leave for 30 Р60 minutes. 
  5. Knock the dough back by flattening it with your knuckles. Divide into 6 balls. 
  6. Roll each ball into a teardrop shape roughly 1.5 cm thick. 
  7. Heat a frying pan over a high heat. Add the naans one at a time, until golden and puffy.
  8. Keep the naans warm in a tea towel until ready to serve. 

Sri Lankan Green Bean & White Fish Curry

Ingredients: Serves 4

  • 300g green beans
  • Oil, for frying
  • 2 garlic cloves, finely sliced
  • 2 banana shallots or onion, finely chopped
  • 2 green chillies, finely chopped
  • 1 cinnamon stick, 5cm long
  • 1 tomato, small, diced
  • 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 can of coconut milk
  • 500g white fish such as Hake or Cod or you can use prawns
  • Salt to taste

Method:

  1. Add a dash of oil to a saucepan and fry the shallots, garlic, chillies, cinnamon and curry leaves for 5 minutes until soft. Add the diced tomato and cook for a further 5 minutes.
  2. 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.
  3. Cut the fish into cubes and place into the curry along with the green beans. Simmer gently for five minutes.
  4. 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.

Indian Saag Aloo

Ingredients- serves 2 as a main or 4 as a side

  • 500g potatoes
  • 1 large onion
  • 100g baby spinach¬†
  • 200g spinach puree (you can get frozen)¬†¬†
  • 1cm fresh ginger, grated
  • 2 cloves of garlic, grated or crushed into a paste
  • 1 tbsp cumin
  • 1 tbsp turmeric
  • 1 tbsp garam masala
  • 20ml olive oil
  • 20g butter
  • 3 tbsp fenugreek leaves/ 1tbsp ground fenugreek¬†
  • Salt to taste
  • Optional:¬†Fresh chilli¬†diced for a bit of extra spice

Method:

  1. 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. 
  2. In another pan, add butter oil, cumin, and finely diced onion. Cook until caramelised.
  3. Add the garlic, ginger, turmeric & potatoes. Cook for 5 minutes.
  4. Add the spinach and the spinach puree and if you want to add chilli, do now. Turn the heat to low and cook for 10 minutes.
  5. Add fenugreek, cook for a further 2 minutes and season to taste.
  6. 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 4:

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 
  • 600g chicken thighs – you can choose boneless or bone-in/ skin on

Method:

  1. If you are using skin on thighs, start by frying the chicken thighs in a deep saute pan until golden and crispy. If you are using boneless, then chop and add once the liquid is in the pan (step 7).  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. 
  2. 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.
  3. Make a space in the middle of the pan and toast the spices for 30 seconds.
  4. Add the butter to the pan. Once melted, stir in the flour to make a roux. 
  5. Add the ketchup, honey and soy. Stir through the roux and then slowly add the stock, stirring as you pour. 
  6. Add the grated carrot and apple to the pan and stir through. 
  7. Put the chicken back in and simmer for 10-15 minutes, until the sauce has reduced by half and the chicken is cooked. 
  8. Add the coconut milk and continue to reduce for a few minutes until thick and creamy. 
  9. Serve with sticky rice.

Quick & Fragrant Sticky Rice 

Ingredients РServes 2: 

  • 1 cup of long grain rice such as jasmine or basmati¬†
  • 2 cups of cold water
  • 1 white onion
  • 2 curry leaves¬†

Method:

  1. Fry the onion in a little oil for 5 minutes, until soft and lightly caramelised. 
  2. Add in the rest of the ingredients and season with 1/2 tsp salt
  3. Bring to the boil, reduce to a simmer and cover with a plate or lid
  4. 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. 

We Hope You Enjoyed The Class

If you have any feedback about the class or questions for chef please do get in touch. Email: lovetocook@foodsorcery.co.uk

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