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.
Sri Lankan Green Bean & White Fish Curry
Alternative Proteins: King Prawns or Paneer
Serves: People
Ingredients
- 150 g Green beans trimmed
- 300 g White fish fillets
- 1 tbsp Vegetable oil
- 2 clove Garlic minced or grated
- 2 Banana shallot finely diced
- ½ Bird’s eye chilli finely chopped
- 1 Cinnamon stick
- 1 Tomato diced
- 2 Fresh curry leaves
- ½ tsp Chilli flakes
- 1 tsp Ground cumin
- 1 tsp Ground Turmeric
- 1 tsp Cracked black pepper
- 400 ml Coconut milk
- Sea salt to taste
To Garnish
- 5 g Fresh coriander chopped
Method
- Heat the Vegetable oil in a pan over medium heat.
- Add the Banana shallot, Garlic, Green chilli, Cinnamon stick and Curry leaves.
- Cook for 4–5 minutes until softened.
- Add the Tomato and cook for a further 2–3 minutes.
- Add the Chilli flakes, Ground cumin, Turmeric powder and Cracked black pepper.
- Cook for 1 minute until fragrant.
- Pour in the Coconut milk and bring to a gentle simmer.
- Add the Green beans and cook for 4–5 minutes.
- Add the White fish fillets and simmer gently for 4–5 minutes until just cooked through.
- Season with Sea salt to taste.
- Garnish with a sprinkle of chopped Coriander.
- Spoon the curry into serving bowls with rice.
If using Chicken thighs
- Pan fry until golden brown before adding to the sauce for 12-15 minutess
If using Paneer
- Before starting the curry, heat 1 tbsp Vegetable oil in a pan over medium-high.
- Cook the Paneer for 2–3 minutes until lightly golden. Add to the curry and simmer for 2 minutes to warm through.
Indian Saag Aloo
Double the amount to serve as a main dish
Serves: People
Ingredients
- 500 g Maris Piper potatoes
- 1 Onion large
- 100 g Baby spinach
- 200 g Spinach puree tinned Or frozen leaf spinach
- 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
Serves: 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.
Sri Lankan Pol Roti Flat Bread
Serves: 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.
How to Cook Quick Fragrant Jasmine Rice
Serves: People
Ingredients
- 140 g Jasmine rice or Basmati
- 280 ml Water
- ½ White onion finely diced
- 1 clove Garlic minced or grated
- 5 g Fresh ginger 1 tbsp grated
- 2 Fresh curry leaves
- 1 tbsp Vegetable oil
- ½ tsp Sea salt
Method
- Heat the Vegetable oil in a pan over medium heat.
- Add the White onion, garlic, ginger and Curry leaves.
- Cook for 5 minutes until softened and lightly caramelised.
- Add the Jasmine rice and stir for 1 minute.
- Pour in the Water and add the Sea salt.
- Bring to the boil.
- Reduce to a gentle simmer and cover with a lid.
- Cook for 10 minutes until the rice is tender and the water has been absorbed.
- Remove from the heat and leave to stand for 5 minutes with the lid on.
- Fluff the rice with a fork before serving.
Chef Notes
- Jasmine rice gives the best fragrance for this recipe.
- Basmati rice can be used, although the flavour will be slightly different.
- For a richer flavour, add 1 cardamom pod or a small piece of Cinnamon stick when cooking the onion.
- This rice works particularly well with Sri Lankan, Indian and South-East Asian curries.
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
Spread the word! let others know about your experience on TripAdvisor Deansgate Google Didsbury Google
Take a Look at our cookery classes. Gift vouchers are available and never expire.
