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.
- Pol Roti Flat bread
- Sri Lankan Fish & Green Bean Curry or Jackfruit
- Potato & Spinach Saag Aloo
- Japanese Chicken Curry with Sticky Rice
Sri Lankan Pol Roti Flat Bread
Servings: 2 Portions
Ingredients
- 90 g Plain flour plus extra for dusting
- 15 g Desiccated coconut
- 2 tsp Vegetable oil
- 40 ml Water
- 1/2 tsp Baking powder
- 1/4 Red onion finely diced
- 1/2 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 & Prawn Curry
For a Vegetarian version use 1 can of Jackfruit which is native to Sri Lanka
Ingredients
- 180 g King prawns
- 300 g Green beans
- Vegetable oil for frying
- 2 clove Garlic minced or grated
- 2 Banana Shallot finely diced
- 2 Green chillies finely chopped
- 1 Cinnamon stick 5cm long
- 1 Tomato small, diced
- 1 tsp Fresh curry leaves chopped, plus extra to garnish
- 1/2 tsp Chilli flakes
- 1 tsp Ground Cumin
- 1/2 tsp Cracked black pepper
- 1 tsp Ground Turmeric
- 400 ml Coconut milk
- Sea salt to taste
Method
- Add a dash of oil to a saucepan and fry the onions for 3-4 minutes. Add the garlic, chillies, cinnamon and curry leaves for 5 minutes until soft.
- Add the chilli flakes, cumin, turmeric and pepper and cook gently for 2 minutes. Add the diced tomato and cook until it has reduced down to a paste.
- Pour in the coconut milk and simmer for a five minutes.
- Add the green beans, cut into bite size pieces. Cook for 3 minutes before adding the prawns. Simmer for 5 minutes.
- Season to taste, then transfer to a serving bowl. Top with coriander.
Indian Saag Aloo
Double the amount to serve as a main dish
Servings: 2 People
Ingredients
- 500 g Maris Piper potatoes
- 1 Onion large
- 100 g Baby spinach
- 200 g Spinach puree tinned
- 1 tsp Fresh ginger grated
- 2 clove Garlic mashed or grated
- 1 tbsp Ground Cumin
- 1 tbsp Ground Turmeric
- 1 tbsp Garam masala
- 20 ml Vegetable oil
- 20 g Butter
- 10 g Fenugreek leaves 1/2 tsp
- 200 g Chopped tomatoes
- Sea salt to taste
- 1 Green chillies finely chopped
Method
- Cut the potato into 2cm cubes. Toss in a little oil and put into a hot oven at 200 for 10-12 minutes until golden and just cooked.
- In a deep pan, add butter, oil, diced onion, garlic and ginger. Cook until caramelised.
- Add the cumin,garamasala, and tumeric. Cook for 30 seconds, then add the green chilli.
- Add the chopped tomatoes and simmer for 5 minutes before stirring through the spinach puree.
- Once th epotatoes are cooked, add them to the pan and stir to combine. Season to taste, then fisnish with the fresh spinach and fenugreek leaves. Cook for another 2 minutes until the fresh spinach is just wilted.
- 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
- 300 g Chicken thighs skinless and boneless or firm tofu
For the Sauce:
- 1 Onion small, diced
- 1 clove Garlic mashed or grated
- 1 tsp Fresh ginger grated
- 1 Green apple coarsely grated
- 1/2 Carrot coarsely grated
- 1 tsp Soy sauce
- 1/2 tsp Honey
- 1 tsp Ketchup
- 40 g Butter
- 40 g Plain flour
- 1/2 tsp Mild curry powder or garam masala
- 1/2 tsp Togarashi spice
- 400 ml Coconut milk
- 5 g Fresh coriander chopped
Method
- Heat a pan over a medium-high heat with a little oli.
- Rub the chicken with half the curry powder and togarashi. Season with salt and then fry for 4-6 minutes on each side until browned, then remove from the pan.
- Lower the heat to medium and add the diced onion, carrot, apple, ginger and garlic to the pan.. Cook until soft and almost dry.
- Make a space in the middle of the pan and toast the remaining 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 coconut milk, stirring as you pour.
- Add the chicken back in and simmer for 10-15 minutes, until the sauce has reduced by half and the chicken is cooked and falling apart. Top up with water as needed.
- Serve with sticky rice and coriander.
How to Cook Kimbap Rice
Servings: 2 People
Ingredients
- 150 g Sushi rice Or short grain rice
- 250 ml Water
Seasoning
- 1/2 tsp Sesame oil
- 1/4 tsp Sea salt to taste
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 cool to a comfortable room temperature ready to roll you kimbap
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
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