You are currently viewing Curries of the World – Saag Aloo; Chicken Katsu; Fish Curry;

Curries of the World – Saag Aloo; Chicken Katsu; Fish Curry;

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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:

  • Indian Saag Aloo with Pan-Fried Naan;
  • Japanese Katsu Chicken Curry with Rice;
  • Sri Lankan Green Bean and White Fish Curry;

Indian Saag Aloo

Ingredients:

  • – 1kg potatoes
  • – 1 large white onion
  • – 250g baby spinach
  • – 1 tin of pureed spinach (or 1 bag of frozen)
  • – 1cm fresh ginger, grated
  • – 2 cloves of garlic, crushed into a paste
  • – 1 tbsp cumin
  • – 1 tbsp turmeric
  • – 1 tbsp garam masala
  • – 40ml olive oil
  • – 40g butter
  • – 3 tbsp fenugreek leaves
  • – Salt to taste

Method:

  1. Cut the potato into 2cm cubes and boil in salted water for 6-8 minutes.
  2.  
  3. In another pan, add butter oil, cumin, and finely diced onion. Cook until caramelised.
  4.  
  5. Add the garlic, ginger, turmeric & potatoes. Cook for 5 minutes.
  6.  
  7. Add both spinaches, turn the heat to low and cook for 10 minutes.
  8.  
  9. Add fenugreek, cook for a further 2 minutes and season to taste.

Naan

Ingredients- Makes 8:

  • – 570g plain flour, plus extra for dusting
  • – 1 tsp sugar
  • – 1½ tsp baking powder
  • – ½-1 tsp nigella or cumin seeds
  • – 2 tbsp melted butter
  • – 8 tbsp natural yogurt
  • – oil, for the bowl

Method:

  1. Put the flour in a large bowl, then add the sugar, baking powder and 1½ tsp salt. Add the seeds. Lightly whisk to disperse the ingredients evenly throughout the flour.
  2.  
  3. Add 1 tbsp of the melted butter, followed by the natural yogurt. Mix with your hands. Once the yogurt and butter have been absorbed, gradually add 180-200ml water, 50ml at a time. Mix between additions, until it begins to come together into a dough. The water amount will depend on the consistency of the yogurt and butter – stop adding when you have a ball of dough.
  4.  
  5. Tip the dough onto a lightly floured work surface and knead thoroughly for 5 mins until smooth and elastic. Put in an oiled mixing bowl, cover with a tea towel, and leave to rest for at least 1 hr. The dough will not rise but it is important to let it rest as this helps to make the naans less chewy and fluffy.
  6.  
  7. Divide the dough into eight even-sized pieces, depending on how big you want the naans. Roll into round balls, then return to the bowl, covered with a tea towel.
  8.  
  9. Roll one of the dough balls out on a lightly floured surface into a round, oval or teardrop shape – roll with a diagonal motion to get an oval. Flip the dough over and repeat on the other side.
  10.  
  11. Heat a frying pan. Dry fry the dough over a medium high heat until it begins to puff up and the underside browns in places. Flip and repeat on the other side. Remove the cooked naan from the pan. Spoon a little of the garlic butter over the naan, if using. Sprinkle over some coriander if you like. Cover with a tea towel while you repeat the process with the remaining balls of dough.

Japanese Chicken Katsu

Ingredients:

For the Sauce

  • – 1 onion, diced
  • – 2 garlic cloves, minced
  • – 1 tbsp of curry powder
  • – 2 tbsp of plain flour
  • – 1 tsp turmeric
  • – 500ml of chicken stock
  • – 1 tbsp of soft brown sugar
  • – 2 medium carrots, roughly diced
  • – 1 tin of coconut milk
  • – Oil
  • – salt

For the Chicken

  • – 4 chicken breasts, small, or 2 large
  • – flour, for dusting
  • – 1 egg, beaten
  • – 100g of Panko breadcrumbs
  • – salt

Method:

  1. Sweat the onion down in a small pan with a little oil, season, then add the garlic & carrot. Cook until softened but not coloured.
  2.  
  3. Add the curry powder, flour and turmeric and stir. Cook out for a couple of minutes then add the chicken stock a little at a time to stop lumps forming.
  4.  
  5. Add the sugar and continue to cook until there are no lumps, and then blend into a smooth sauce.
  6.  
  7. Cook the rice in a pan of salted water.
  8.  
  9. If you have 2 large chicken breasts, cut them in half to make 4 portions. If you have small chicken breasts, place each between 2 sheets of cling film and use a rolling pin to bash them out to an even thickness.
  10.  
  11. Dredge the chicken breasts first through seasoned flour, then egg wash and finally the Panko breadcrumbs.
  12.  
  13. Heat 2 tbsp of oil in a non stick frying pan and fry the chicken breasts for 5–6 minutes on both sides until golden brown, crispy and cooked through.
  14.  
  15. Leave to rest for a few minutes before carving into slices and serving with the sauce on a bed of fluffy white rice.

Sri Lankan Green Bean & White Fish Curry

Ingredients:

  • – 250g green beans
  • – vegetable oil, for frying
  • – 2 garlic cloves, finely sliced
  • – 2 banana shallots, finely chopped
  • – 2 green chillies, finely chopped
  • – 1 cinnamon stick, 5cm long
  • – 1 tomato, small, diced
  • – 1 sprig of 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 of coconut milk, (1 tin)
  • – 500g white fish
  • – Salt

Method:

  1. Begin by making the curry leaf oil, as this will take a few hours to strain. Place the curry leaves and vegetable oil in a blender and blitz at a high speed for several minutes until the oil turns green. Pour the contents of the blender into a muslin cloth hung over a bowl and leave to strain.
  2.  
  3. Add a dash of vegetable oil to a saucepan and fry the shallots, garlic, chillies, cinnamon and sprig of curry leaves for 5 minutes until soft. Add the diced tomato and cook for a further 5 minutes.
  4.  
  5. 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.
  6.  
  7. Cut the fish into cubes and place into the curry along with the green beans. Simmer gently for five minutes.
  8.  
  9. 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.

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