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Asian Indian Recipes

Slow-Cooked Beef Curry

I’m both happy and desperately sad that this recipe is only just reaching my blog now – over a year since its beginning. It is by far my favourite curry; it is so simple, yet absolutely rammed full of richness and flavour. Indeed, the spice list for this particular concoction may be a little shorter than that of other curries, but the quality brought to the dish by the beef is unrivalled. Not only is beef a far more pleasing ingredient to cook with than chicken breast, the most overrated cut of meat there is, the fat found in braising beef has the happy effect of thickening and enriching the sauce. When served with my recently posted mango chutney this is one recipe not to be missed, assuming you’re not a vegetarian.

Categories
Asian Dairy-Free Healthy Eating Indian Recipes Uncategorized Vegan Vegetarian

Chickpea and Spinach Curry – My Second Guest Post

Well, isn’t this a turn up for the books? A second guest post in as many weeks – what’s happening to me? This was yet another offer that was extremely difficult to refuse. I adore Indian food and to be given a chance to write about it on a genuinely incredible Indian food blog had me a little overwhelmed! The timing of the offer was also rather perfect since I’m currently on a sort-of hiatus from food bloggery due to the fact I’m with my better half. Enjoy!

Categories
Asian Healthy Eating Indian Recipes

Beef Kofta Curry

Curry, loosely termed, is one of those dishes that everyone thinks they can cook incredibly well. However, more often than not it turns out that those who have claimed such a thing are spectacularly mistaken. Indeed, I’ve met very few people who can cook a remarkable curry, which is almost surprising given the many declarations of brilliance. Remember this, preparing a curry by using a shop-bought paste does not count as making a curry. When constructing a curry intended to be truly exquisite, it is impossible to undervalue time, attention and a homemade spice mix. Though one may rest assured that once one has undertaken the feat of making a homemade curry, one shall never intentionally return to the relatively insipid paste which insists on emerging from the dingy recesses of a factory filled glass jar. There’s nothing quite like a harsh lesson in reality, is there?

Categories
Asian Healthy Eating Indian Recipes

Gujarati Curried Chicken

There is good news to report! After having a conversation with Rosemary, author of Cooking in Sens, about beautiful skillets, my dad, a consummate charity shop ferret, received instructions to find me one. Not only did the ol’ chap deliver, he delivered in style – the skillet you can see below is not only in my eyes beautiful, it is made by AGA. Such a pan would normally set one back at least £60; this pan set us back £5 and is in jolly fine fettle. It appears that one may find it rather difficult to extoll the virtues of perseverance in charity shopping too much.

Categories
Asian Healthy Eating Indian Recipes Vegan Vegetarian

Sweet Potato and Mushroom Biryani

Curry has been a mainstay of my diet for longer than I can recall. Indeed, the desire to know how to prepare a curry of my own is one of a number of things that helped nurture my love for cooking. In truth, making a good quality curry isn’t all that difficult. Though, there are a few golden rules one must adhere to if one’s curry is to impress. For instance, when making one’s own curry it is best to first toast the requisite spices, thus releasing their flavour. One must also remember to maintain a little patience, Rome was not built in a day and though your curry may be edible after 15 minutes, even one’s own mother would experience a growing sense of shame and disappointment if such a dish were to venture near her delicate taste buds. The longer a curry is cooked, the more time the flavour has to develop.