Pork and butterbean curry

Ground cumin, coriander, paprika, black pepper and turmeric, with cumin seeds, mustard seed and black onion seeds, roasted in a heavy pan then fried in oil for a minute. Sliced onions and red peppers, fried until soft in the curried oil. Smoked pork cubes and butter beans added, freidd for a couple of minutes, then added pork stock. Simmered for 20 minutes until thickened. Finished with a few chopped fresh French beans

Vegetable curry with rice noodles

Sort of a Rogan Josh without the lamb or any vestige of authenticity.  Just fancied something to remind me of when I lived in Birmingham, next to Sparkbrook and Sparkhill, centre of the Balti universe.

Roasted and fried spices, ground dried chillies, chopped fresh red chilli, browned onions, oil, carrot, celery and red pepper. Bit of stock added then reduced to stickiness.  Roughly-chopped beefsteak tomato thrown in at the last minute with chopped parsley. The noodles are actually organic rice spaghetti.  Boiled for 11 mins, then tossed with a little butter and some chopped herbs.  The chillies really came through, lots of flavour as well as serious heat.

 

Vegetable curry with pasta

Mediterranean and English vegetables, fried in oil with curry spices until dry, then deglazed with wine and chicken stock and reduced to a glossy sauce. Shallots, aubergine, celery, carrots, tomatoes, peppers, garlic, cumin, coriander, tomato puree, asafoetida, paprika, onion seed, black pepper, home-grown chilli and sea salt. Served on a pasta base for a change.

Beef and vegetable curry

Onions, celery, new potatoes, tomatoes and carrots, cubed and fried in olive oil until taking some colour.  Added cubed aubergine, crushed garlic, chopped root ginger and chopped herbs, cooked for a few more minutes..  Added curry paste (lazy…) and stirred to coat everything well. Deglazed with a splash of wine, then added beef stock.  Simmered until the carrots and potato were nearly cooked and half the fluid had evaporated.  Added strips of cooked beef brisket, cooked a further 10 minutes

Curried cauliflower

Onions, sliced axially (so they don’t go to mush) fried with batons of red pepper and plenty of finely-chopped root ginger, black pepper, turmeric and smoked paprika.

(Cheating time, two big spoonfuls of tikka masala paste also added)

Added cauliflower florets and cooked for a couple of minutes, turning to coat the florets well..  Added chicken stock to cover.  Simmered 15 mins, then added a spoonful of peanut butter and some garam masala.  Simmered until the cauli was still just crunchy.  Stirred in a large dollop of creme fraiche.  Served with brown rice and wild rice, celery leaves and chopped chives.

Tarka dal

Green lentils, simmered in chicken stock with turmeric, ground coriander. paprika and a glug of wine. In a very hot frying pan with a little oil, cooked cumin seeds and black onion seeds (run out of asafoetida…) then one onion, very thinly sliced.  Cooked until the onion was nicely caramelised and crunchy.  Stirred in a knob of butter to the dal, then served, topped with the fried onion/seed/oil mix and a slice of lime

Pork curry with ginger and green beans

Shallots, red peppers and celery fried in oil with a chopped home-grown chilli and finely-chopped ginger until the shallots were translucent.  Added chopped French beans and smoked pork (left over from last summer’s hogroast). Added cumin, coriander, bit of tomoto paste, turmeric and paprika, cooked with the spices for a few minutes.  Added a bit of stock and a couple of crushed garlic cloves.  Simmered until the beans were just about cooked through, but still toothsome.  Served with a leafy side-salad.

Jacket and curried beans

Fast food.  Collected Lucy and Will from the motorway services, temp here is nearly minus 7, freezing fog, so we needed warming up.  Jackets done in the microwave for 10 mins, then in the oven for a few mins to crisp up.  Finely diced some onions, fried in olive oil, with coriander, cumin, onion seed, black pepper, paprika and a scraping of Jalfrezi paste from a jar in the fridge.  Also sloshed in a bit of leftover vegetable soup.  Cooked for a few mins until the onions were browning.  Chucked in a can of baked beans and a tablespoon of peanut butter.  Cooked it at a gentle bubble while the potatoes crisped up, until a bit of a crust started to form.  Bit of butter, shreds of lettuce, done.  Eighteen minutes after walking in the house, we were eating.