200ml7 fl oz tinned coconut milk (stirred) or single cream
For the prawns:
Vegetable oil
1tspblack mustard seeds
3garlic clovespeeled and finely chopped
10–15 curry leavesfresh or dried
550g1¼ lb medium-sized raw, headless prawns (peeled, de-veined, and washed)
Instructies
To make the sauce:
In a bowl, mix the tomato purée, salt, sugar, garam masala, ground roasted cumin seeds, chili powder, green coriander, green chili, lemon juice, and 1 tablespoon of water.
Slowly add the coconut milk or cream, mixing as you go.
Set the sauce aside.
To stir-fry the prawns:
Peel and finely chop the garlic.
Heat 3 tablespoons of oil in a wok or frying pan over medium-high heat.
When hot, add the mustard seeds.
As soon as the seeds begin to pop (this takes just a few seconds), add the garlic and curry leaves.
Stir until the garlic turns medium brown.
Add the prawns and stir-fry until they turn opaque most of the way through.
Add the prepared sauce, turn the heat to medium, and heat the sauce through until it begins to simmer.
By then, the prawns should be completely opaque and cooked through.
Remove from the heat and serve immediately.
Video
Notes / Tips / Wine Advice:
Serving Tip:Serve with steamed rice or flatbreads for a complete meal. Garnish with extra coriander or a squeeze of lemon for added freshness.Wine Advice:Pair with a light white wine such as Chardonnay or Sauvignon Blanc to complement the creamy tomato sauce and spices.
Rinse the mussels and clams thoroughly under cold running water to remove sand and grit.
Scrub the shells with a stiff brush and remove the beards from the mussels.
Tap any open molluscs gently with the back of a knife; discard any that do not close.
Rinse again and set aside.
Peel and devein the prawns, then rinse and pat them dry.
Cut each prawn into 3 segments and set aside.
Cut the ginger into 4–5 slices.
Peel the onion.
Combine the chicken stock, ginger, whole onion, and peppercorns in a pan.
Bring to a simmer, then cover and simmer gently for 15 minutes.
Strain the stock into a clean pan, season with salt to taste, and keep warm.
Melt the butter in a wide, heavy pan.
Add the flour and cook, stirring, over low heat for 2 minutes, until the mixture bubbles but does not brown.
Gradually pour in the hot stock, whisking rapidly to prevent lumps.
Simmer gently for 3–4 minutes.
If any lumps appear, strain the mixture at this point.
Add the mussels and clams to the soup and bring to a boil.
Cover and cook over medium heat for 5 minutes, or until the shells open.
(If some do not open, cook for another minute, then discard any that remain closed.
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Add the prawns, crab meat, and coconut milk to the soup.
Cook over low heat for 1 minute.
Serve the soup in wide soup plates, garnished with chopped parsley.
Notes / Tips / Wine Advice:
Serving Tip:Serve with crusty bread for dipping or a side salad for a complete meal.Wine Advice:Pair with a crisp white wine, such as Sauvignon Blanc, or a light, dry Chardonnay to complement the rich flavors of the soup.
A rich and flavorful Madras Curry Soup with the warmth of curry powder, creamy potatoes, and fresh vegetables, served hot or cold for a comforting meal.
1tbspfresh chivesfinely chopped, optional for garnish
Instructies
Heat the vegetable oil in a pan over medium-high heat.
Add the chopped onion and sauté for 4–5 minutes, or until the onion becomes golden.
Add the curry powder and stir for 10 seconds to release the flavors.
Stir in the tomatoes, carrots, potatoes, peas, salt, and 1 liter (1¾ pints) of water.
Bring the mixture to a boil.
Once boiling, cover and reduce the heat to low.
Simmer gently for 45 minutes.
Blend the soup in batches in a blender, then strain it through a coarse sieve to remove any pulp.
Return the strained soup to the pan, then stir in the double cream and vegetable stock, adjusting the amount of stock for the desired soup consistency.
Reheat the soup if you prefer it hot, or cover and refrigerate if you prefer it cold.
Garnish with chopped chives before serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve with thin, crisp toast or a side of fresh naan for a complete meal.Wine Advice:Pair with a light white wine, such as Sauvignon Blanc, or a chilled rosé for a refreshing complement to the spicy soup.
2.5cm1 inch piece fresh ginger (peeled and cut into fine slivers)
4garlic clovespeeled and chopped
1tspground cumin
2tspground coriander
¼tspground turmeric
¼tspchili powder
225g8 oz potatoes (peeled and cut into rough 1 cm or ½ inch dice)
225g8 oz cauliflower florets
1.2liters2 pints chicken stock
Saltto taste
150ml5 fl oz single cream
Instructies
Heat the vegetable oil in a large saucepan over medium-high heat.
Once hot, add the chopped onions, ginger, and garlic.
Stir and fry for about 4 minutes or until the onions start to brown.
Add the cumin, coriander, turmeric, and chili powder.
Stir briefly to combine.
Add the potatoes, cauliflower, and chicken stock.
If the stock is unsalted, add ¼ tsp salt.
Stir and bring to a boil.
Cover, reduce the heat to low, and simmer gently for 10 minutes or until the potatoes are tender.
Taste the soup and add more salt if desired.
Blend the soup in batches using a blender, blending until smooth.
Strain the soup, pressing down to extract all the pulp.
Stir in the cream and mix well.
The soup can now be reheated and served.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a light sandwich or fresh salad for a complete, satisfying meal.Wine Advice:Pair with a crisp Sauvignon Blanc or a refreshing Pinot Grigio to complement the warmth and spices of the soup.
Murgh Ki Masedar Kaleji (Chicken Livers with Fennel and Black Pepper)
Deliciously spiced chicken livers with fennel and black pepper, served in a creamy sauce with a sprinkle of fresh coriander. Perfect as a first course or on toast for a snack.
50g1 lb chicken livers (trimmed and separated into 2 lobes each)
Salt and freshly ground black pepperto taste
2tbspsingle cream
2tbspfinely chopped green coriander
Instructies
In a small bowl, mix the turmeric, cumin, coriander, chili powder, and mustard with 2 tablespoons of water to make a spice paste.
Set aside.
Heat 1 tablespoon of oil in a wok or frying pan over high heat.
Once hot, add the fennel seeds, curry leaves, and garlic.
Stir and fry until the garlic turns golden.
Add the chicken livers and sprinkle with ½ teaspoon salt and freshly ground black pepper.
Stir and toss for 3–4 minutes, or until nicely browned.
Remove the livers with a slotted spoon and place them in a serving dish or bowl.
Add the prepared spice paste to the pan and stir for about 15 seconds.
Pour in the cream and a light sprinkle of salt.
Stir for 30–60 seconds until the cream slightly reduces.
Pour the sauce over the chicken livers and sprinkle with the green coriander.
Serve immediately.
Video
Notes / Tips / Wine Advice:
Serving Tip:Serve the chicken livers on toast for a snack or as a first course. They also go well with a simple green salad or steamed vegetables for a full meal.Wine Advice:Pair with a light red wine, such as Pinot Noir, or a crisp white wine like Sauvignon Blanc to balance the richness of the dish.
50g1¼ lb boned, skinned chicken breasts (approximately 4 breast pieces)
½tspfreshly ground black pepper
¼tspground turmeric
¼tspchili powder
½tspground cumin
½tspdried thyme
¼tspgarlic powder
½tspbright red paprika
¼tspsalt
Vegetable oilfor cooking
Instructies
Preheat the oven to 180°C/350°F/gas mark 4.
Cut each chicken breast piece into thirds lengthways, and then crossways into 2–2½ cm (¾–1 inch) segments.
Place in a bowl.
Add the black pepper, turmeric, chili powder, cumin, thyme, garlic powder, paprika, salt, and 1 tablespoon of oil to the bowl.
Mix well and set aside for at least 10 minutes to marinate.
Heat 2 tablespoons of oil in a wok or large, non-stick frying pan over very high heat.
Once the oil is very hot, add the marinated chicken pieces.
Stir and fry quickly until the chicken is lightly browned or turns opaque on the outside.
Transfer the chicken pieces to a baking dish, then cover loosely with lightly oiled greaseproof paper that sits directly on the chicken pieces.
Bake for 8–10 minutes, or until the chicken pieces are cooked through.
If not eating immediately, remove the chicken from the hot baking dish to prevent drying out.
Notes / Tips / Wine Advice:
Serving Tip:Serve the chicken bites with dipping sauces such as yogurt-based dips or chutneys, or add them to a salad for a flavorful, protein-packed meal.Wine Advice:Pair with a light white wine, such as Sauvignon Blanc, or a refreshing sparkling wine for a perfect appetizer pairing.
Put the prawns in a bowl and sprinkle with turmeric and chili powder.
Rub the spices evenly over the prawns.
Heat the vegetable oil in a wok or large frying pan over high heat.
When the oil is very hot, add the mustard seeds.
As soon as the seeds begin to pop (this takes just a few seconds), add the chopped garlic.
Stir until the garlic turns golden.
Add the finely chopped green chili and stir for a moment.
Add the prawns and stir-fry them over high heat until they turn opaque, about 2–3 minutes.
Sprinkle with salt and toss the prawns to coat evenly.
Finally, sprinkle with chopped fresh coriander or parsley, toss again, and serve immediately.
Notes / Tips / Wine Advice:
Serving Tip:Serve as a cocktail snack with toothpicks or alongside steamed rice for a quick and delicious main course.Wine Advice:Pair with a crisp white wine such as Sauvignon Blanc or a light beer to complement the spicy and garlicky flavors.
These crispy, spicy vegetable fritters (pakoris) are perfect as a snack or appetizer, paired with a tangy tamarind chutney for the ultimate flavor experience.
To make the batter, sift the chickpea flour into a mixing bowl.
Gradually mix in about 200 ml (7 fl oz) water until the batter is thick enough to coat the vegetables.
Add the salt, turmeric, cumin, bicarbonate of soda, black pepper, and cayenne pepper (if using) to the batter, and mix well.
Cut the potatoes into thin rounds, about 1 mm (⅛ inch) thick, and immerse them in a bowl of cold water to prevent browning.
Pour enough oil into a wok, karhai, or other deep-frying pan to give a 6–7.
5 cm (2½–3 inch) depth in the middle.
Heat the oil over low to medium heat until it’s hot but not smoking.
Take a few potato slices at a time, wipe them dry, and dip them in the batter.
Drop them into the hot oil in a single layer.
Fry the pakoris slowly for 7–10 minutes on each side until golden brown and cooked through.
Remove them with a slotted spoon and drain on kitchen paper.
Sprinkle with salt and freshly ground black pepper.
Keep the cooked pakoris hot while frying the remaining batches in the same way.
Serve the pakoris while they are crisp and hot, with Plain Tamarind Chutney as a dip.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a side of crisp salad or as an appetizer with drinks for a deliciously spicy snack.Wine Advice:Pair with a crisp white wine such as Sauvignon Blanc or a light beer to complement the flavors of the pakoris.
Medium-sized potatoesboiled ahead of time, cooled for at least 2 hours
½tspsaltor to taste
2–3 tbsp lemon juiceor to taste
2tspground roasted cumin
¼tspfreshly ground black pepper
½tspcayenne pepper
2tbspfinely chopped fresh green coriander
Instructies
Peel the cooled potatoes and dice them into 1 cm (½ inch) cubes.
Place in a large bowl.
Add the salt, lemon juice, ground roasted cumin, black pepper, cayenne pepper, and chopped coriander.
Mix well to combine all the flavors.
Check and adjust the salt and lemon juice to your taste.
Serve the spiced potatoes on a platter, accompanied by toothpicks.
They are perfect with drinks as a snack.
Notes / Tips / Wine Advice:
Serving Tip:These potatoes are perfect for serving as an appetizer or alongside drinks at a party or picnic.Wine Advice:Pair with a crisp, refreshing white wine such as Sauvignon Blanc or a light beer to balance the tangy flavors.
Even though these are served as a first course in many restaurants and there is no reason why they should not be in India they are generally served as a snack with tea. They may also be served with drinks. This particular recipe, in which an egg is used in the batter, comes from my friend, Badi Uzzaman, who played the part of my husband in the television series Firm Friends. A chutney should be served on the side.