You are currently viewing Curries of the World Recipes – Katsu; Kaju Maluwa; Gun Powder Potatoes; Roti; Kachumber

Curries of the World Recipes – Katsu; Kaju Maluwa; Gun Powder Potatoes; Roti; Kachumber

Curries of the world Recipes – Katsu, Kaju Maluwa, Gunpowder Potatoes

Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners.

We cooked:

  • Chicken Katsu;
  • Kaju Maluwa with Prawns;
  • Spinach Gunpowder Potatoes;
  • Sweet Potato Roti;
  • Mango Kachumber;

Chicken Katsu

Ingredients – Serves 4:

For the Chicken:

  • – 12 chicken mini fillets
  • – 2tbsp of cornflour
  • – 250g breadcrumbs
  • – Rapeseed oil for frying

For the Coconut Curry Sauce:

  • – 1tbsp of olive oil
  • – 1 onion, diced
  • – 2cloves of garlic
  • – 3cm of ginger, grated
  • – 1 carrot, peeled, grated
  • – 1tsp of mild curry powder
  • – 1tsp of turmeric
  • – 100ml of veg stock
  • – Salt and pepper
  • – 300ml of coconut cream
  • – 1tbsp of light soy sauce

For the Stir-Fried Red Rice:

  • – 300g of red or black rice, boiled
  • – 1tbsp of oil
  • – 2 spring onions, chopped
  • – 1 red onion, sliced
  • – Handful of chopped coriander
  • – Soy sauce to season (tamari)
  • – 1 lime, juice and zest

Method:

For the Sauce:

  1. Heat the oil in a small saucepan, add onion, garlic, ginger and spices, fry for a couple of minutes, add carrot, fry for additional two minutes. Pour in the veg stock, boil for about 20 minutes, season well and finish with coconut cream, blend if you prefer smooth sauce.

For the Chicken:

  1. In a bowl, mix the cornflour with 4 tbsp water and some seasoning. Dip the chicken into the flour mixture. Place the breadcrumbs in another bowl and dip the chicken or tofu in it, turning until well coated.
  2. Fry in rapeseed oil until golden brown and cooked through

For the Rice:

  1. Heat the oil in a wok or large frying pan, add onion and fry until translucent. Add the rest of your ingredients and serve straight away.
  2. Toppings/garnishes – Serve with some toasted cashews, chopped chillies and some extra chopped coriander.

Kaju Maluwa with Prawns

Ingredients – Serves 6-8:

  • – Vegetable oil
  • – 30x peeled and deveined king prawns
  • – 1 large onion, diced
  • – 5-cm (2-inch) piece of fresh root ginger, peeled and chopped
  • – 3 garlic cloves, minced
  • – 2 red chillies, trimmed and chopped
  • – 1x courgette, sliced
  • – 6 fresh or frozen curry leaves
  • – 2 teaspoons ground turmeric
  • – 1 ground cinnamon
  • – 1tsp of Sri Lankan roasted curry mix
  • – 1 tablespoon Madras curry powder – a classic pre bought mix
  • – 400g of chopped tinned tomatoes
  • – 250ml of double cream
  • – 2 big fresh tomatoes
  • – 1 tablespoon caster sugar (optional)
  • – Salt and pepper
  • – 250g (8oz) of roasted cashew nuts, to garnish
  • – 50g of toasted desiccated coconut to garnish (optional)
  • – You can add more vegetables such as red peppers, asparagus etc.

Method:

  1. Heat a splash of oil in a non-stick pan and sauté the prawns until caramelised on both sides, remove from the pan and leave on side.
  2. Heat another splash of oil in the same pan, and onion, garlic, ginger and chillies and cook for 5 minutes.
  3. Add the curry leaves and fry quickly for 10–15 seconds, being careful not to burn them.
  4. Add all the spices, and fry for a couple of minutes.
  5. Stir in the chopped tomatoes, diced fresh tomatoes and cream. Bring to a simmer and cook for 15 minutes, until the curry has thickened and reduced, add courgette for the last 5 minutes (and any other veg, if using)
  6. Spoon the curry into bowls, garnish with roasted cashew nuts and coconut (if using) and serve with the rice, Coconut Rotis and Tomato & Coconut Sambal. If your curry is still too thin at this stage, you can mix in half of the toasted coconut or some blended cashews, this will thicken it.

Sri Lankan Spice Mix

Ingredients:

  • – 4 tbsp Coriander seeds
  • – 2 tbsp Fennel seeds
  • – 2 tbsp Cumin seeds
  • – 1 tbsp Uncooked rice (basmati)
  • – 1 tsp Black peppercorns
  • – 1 tsp Mustard seeds
  • – 1/2 tsp Fenugreek seeds
  • – 5 Cloves
  • – 5 Cardamom pods shelled
  • – 2 sprigs Curry leaves

Method:

  1. Heat a fry pan in medium high. 
  2. Add all the spices, seeds, and curry leaves. Keep stirring continuously and roast for about 5 minutes or till the cumin seeds turn golden brown and mustard seeds start to splutter. Curry leaves should turn dry and dark.
  3. Transfer the spice blend to a plate and let it cool for a minute. Then use a spice or coffee grinder to grind to a smooth powder.
  4. Transfer to an airtight container and use a dry spoon when you need to scoop out the curry powder.
  5. This makes about 1/2 cup of curry powder. Double or triple as needed.

Spinach Gunpowder Potatoes

Ingredients – Serves 4:

  • – 500g Baby New Potatoes
  • – 1 medium white onion, sliced
  • – 2 cloves of garlic, crushed
  • – 2cm of grated ginger
  • – ½ tsp ground cumin
  • – ½ tsp ground coriander
  • – 1-2 tsp Kebab Masala – a classic pre bought mix
  • – a handful of baby spinach
  • – 1 tbsp Vegetable Oil, for brushing
  • – 25g Butter, melted
  • – 6 Spring Onions, finely chopped
  • – 5g Fresh Coriander Leaves, finely chopped
  • – 3 Green Chillies, finely chopped
  • – ½ tsp Sea Salt Flakes
  • – 2 tbsp Lime Juice

You’ll also need…

  • – Pestle and mortar

Method:

  1. Boil a large pan of salted water. Add the potatoes and cook until just tender – 15-18 minutes.
  2. Drain the potatoes and steam dry in the colander for 15 minutes. Ideally chill the potatoes down afterwards, as they are easier to slice.
  3. Place a non-stick pan on medium/high heat, add the oil and sauté sliced potatoes until nice and golden on both sides.
  4. Add butter, let it foam and throw in the sliced onion. Cook for 10 minutes, until the onion starts to caramelise.
  5. Add the garlic, chillies and ginger, followed by all the spices and cook for a minute.
  6. Last minute before serving: Add spinach leaves, spring onions and coriander and cook until the spinach has wilted.
  7. Finish with some lime zest and juice and serve immediately.

Sweet Potato Peshwari Roti

Ingredients – Makes 6:

  • – 1 cup sweet potatoes, cooked
  • – 2 cups of self-raising flour (have some more just in case)
  • – Seasoning
  • For the filling: 
  • 50g of salted butter
  • 3tbsp of desiccated coconut
  • 2tbsp of raisins
  • 1/2 tsp of all spice
  • 2tsp of sugar
  • 4tbsp of ground almonds
 

Optional: dry herbs, garlic or onion powder, spices etc

Method:

  1. To make the dough:Mix all ingredients above in a mixing bowl. Make sticky dough, wrap in cling film, let rest in the fridge for 20 minutes.
  2. To make the filling: melt the butter in a small saucepan on a low to medium heat. Add the coconut, raisins, ground almonds and sugar, stir and taste. (You can add other sorts of chopped nuts, other dried fruit or even grated apple, if you like.)
  3. To make the rotis, lightly flour a clean surface and put some flour into a small bowl. Divide the dough into 6 pieces. Roll a piece between your palms to form a ball, flatten it and coat it in the flour. Roll the dough out with a rolling pin to the size of a small saucer (around 10cm in diameter). Dip the roti in the flour and continue rolling it out to around 20cm in diameter.
  4. Take a tablespoon of the filling and spread it out on one half of the roti. Fold the other half of the roti over the top of the filling so that you end up with a semicircle. Seal it by gently pressing the edges closed, working from one side to the other so as not to trap air into it.
  5. Put a frying pan on a medium to high heat. When it’s hot, throw on the first roti and leave for around 30 seconds to a minute, until the edges colour and the side is browning nicely in spots. Turn it over and cook for the same length of time on the other side.
  6. Press down on the roti with a chapatti press or spatula on the back of any uncooked bits until cooked through before transferring to a plate. Repeat with the rest of the dough. To keep your roti warm while you cook the rest, make a foil nest for them to sit in.

Roti Flatbread

Ingredients – Serves 2:

  • 185g plain or 00 flour – plus extra for dusting
  • 20 ml of olive oil
  • 80ml water
  • 0.5tsp of baking powder

Method:

  1. Add the flour, baking powder, olive oil & 80ml water to the mixing bowl, stir all together using a wooden spoon…once it all combines, take the dough with your hand until it becomes a springy dough.   If your dough is too sticky, add a little more flour. If too crumbly, add a little more water.
  2. Set Aside – it doesn’t need to rest for long, but you can wait until you need to cook. 
  3. Split dough into 8 balls, heat frying pan to high heat, while the temperature builds, sprinkle flour on clean work surface or board, and some on your rolling pin.
  4. Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over.
  5. Add 2 -3 flatbreads to your pan at a time and cook until you see the rotis blister and char.
  6. Once both sides cooked, keep wrapped in tea towel – this softens your flatbreads.

Mango Kachumber

Ingredients – Serves 4:

  • – A handful of white cabbage leaves
  • – A pinch of salt
  • – A pinch of cracked black pepper
  • – 1 red onion, very finely diced
  • – 1 cucumber, de-seeded and diced
  • – 10 cm of mooli, diced
  • – Handful of fresh coriander leaves, chopped
  • – ½ red chilli, finely chopped
  • – Juice and zest of one lime
  • – 1 large ripe mango, pitted and cubed

Method:

  1. Shred the cabbage as thinly as possible, add a pinch of salt and massage the cabbage and salt together.
  2.  
  3. Add all the other ingredients and mix well.
  4.  
  5. Leave to stand for 10 minutes and stir before serving.

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