Curries of the World Cookery Class and Meal Recipes
We hope you loved your cookery class. You’ll find your recipes below, ready to bring to life and enjoy all over again.
- Pan-Fried Naan or Pol Roti Flat bread
- Sri Lankan Fish & Green Bean Curry or Jackfruit
- Potato & Spinach Saag Aloo
- Japanese Chicken Curry with Sticky Rice
Naan Bread
Servings: 2 People
Ingredients
- 1.5 tsp [S] Dried yeast
- 1 tsp [S] Sugar
- 250 g [S] Strong white bread flour
- 75 ml [P] Milk
- 1 [P] Egg yolk
- 1 tbsp [P] Natural yoghurt
- 1/2 tsp [S] Salt
- 1/2 tsp [S] Nigella seeds Optional
Method
- 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.
Pol Roti Flat Bread
Servings: 2 Portions
Ingredients
- 90 g [S] Plain flour plus extra for dusting
- 15 g [S] Desiccated coconut
- 2 tsp [S] Vegetable oil
- 40 ml [S] Water
- 1/2 tsp [S] Baking powder
- 1/4 [V] Red onion finely diced
- 1/2 [V] Green chillies finely chopped
Method
- Add all the ingredients into a mixing bowl and stir together using a wooden spoon.
- Once it starts to form a dough, use your hands to bring everything together. If your dough is too sticky, add a little more flour. If too crumbly, add a little more water.
- Kneed lightly to form a ball and sett aside for 10-30 minutes.
- Split dough into 2-4 balls. Heat a frying pan to high heat, while the temperature builds, sprinkle flour on a clean work surface or board, and some on your rolling pin.
- Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over.
- Add the roti to your pan one or two at a time, and cook until they blister and char.
- Once both sides cooked, keep wrapped in tea towel to keep them warm and soft.
Sri Lankan Green Bean & White Fish Curry
For a Vegetarian version use 1 can of Jackfruit which is native to Sri Lanka
Ingredients
- 300 g [V] Green beans
- [S] Vegetable oil for frying
- 2 cloves [V] Garlic mashed or grated
- 2 [V] Onion or banana shallot finely chopped
- 2 [V] Green chillies finely chopped
- 1 [S] Cinnamon stick 5cm long
- 1 [V] Tomato small, diced
- 1 tsp [S] Fresh curry leaves chopped, plus extra to garnish
- 1/2 tsp [S] chilli flakes
- 1 tsp [S] Cumin powder
- 1/2 tsp [S] Pepper
- 1 tsp [S] Turmeric powder
- 400 ml [S] Coconut milk
- 500 g [P] Hake or Cod or jackfruit (1 tin)
- 1/4 tsp [S] Salt to taste
Method
- Add a dash of oil to a saucepan and fry the onions, garlic, chillies, cinnamon and 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 extra curry leaves.
Indian Saag Aloo
Double the amount to serve as a main dish
Servings: 2 People
Ingredients
- 500 g [V] Potatoes
- 1 [V] Onion large
- 100 g [V] Baby spinach
- 200 g [S] Spinach puree you can get frozen or tins
- 1 cm [V] Fresh ginger grated
- 2 cloves [V] Garlic mashed or grated
- 1 tbsp [S] Cumin powder
- 1 tbsp [S] Turmeric powder
- 1 tbsp [S] Garam masala
- 20 ml [S] Vegetable oil
- 20 g [P] Butter
- 3 tbsp [S] Fenugreek leaves or 1 tbsp ground fenugreek
- 1/2 tin [S] Chopped tomatoes Optional, makes a saucier curry
- 1 pinch [S] Salt to taste
- 1 [V] Green chillies or red, diced for a bit of extra spice
Method
- 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, chopped tomatoes & potatoes. Cook for 5 minutes.
- Add the spinach and the spinach puree and if you want to add chilli, do so now. Turn the heat to low and cook for 10 minutes.
- Add fenugreek, cook for a further 2 minutes and season to taste.
- Serve as a side to the Sri-Lankan Fish Curry or as a main dish
Japanese Chicken Curry
For a vegetarian/Vegan version use firm tofu
Servings: 2 People
Ingredients
- 500 g [P] Chicken thighs skinless and boneless or 400g of firm tofu
For the Sauce:
- 1 [V] Onion small, diced
- 1 clove [V] Garlic mashed or grated
- 1 tsp [V] Fresh ginger grated
- 1 [V] Green apple coarsely grated
- 1/2 [V] Carrot coarsely grated
- 300 ml [S] Chicken Stock or vegetable
- 1 tsp [S] Soy sauce
- 1/2 tsp [S] Honey
- 1 tsp [S] Ketchup
- 40 g [P] Butter
- 40 g [S] Plain flour
- 1/2 tsp [S] Mild curry powder or garam masala
- 1/4 tsp [S] Cayenne pepper
- 400 ml [S] Coconut milk
Method
- Cook the onion in a frying 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.
- Add the chicken 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.
Sticky Rice
Servings: 2 People
Ingredients
- 150 g [S] Short-grained sushi rice
- 250 ml [S] Water
Method
- Soak rice before rinsing for 20 minutes for more tender grains.
- Rinse at least 3-4 times under running cold water, until it runs clear.
- Place water and rice in a cold pan with no lid, then heat until simmering.
- After bubbles appear, place the lid on your pan, turn the heat down and simmer for 11 minutes.
- Turn off the heat and let rest for 20 minutes, do not remove the lid.
- Add seasoning if using, mix well and chill well in a refrigerator before using. (ideally overnight)
We hope you enjoyed the class!
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