Indian Food by Ruby Murray

Dupiaza Recipe

2007-05-24T15:25:00.000-07:00

Been some time since the last post, absolutely no idea what I've been doing. Here's another favourite recipe.

LAMB DUPIAZA RECIPEIngredients (serves 4-6)
You can buy all the Lamb Dupiaza spices here >
Ginger & Garlic Paste:
1 inch cube of fresh ginger, peeled and roughly chopped
7cloves of garlic, peeled
6 tablespoons water

The Meat:
10 tablespoons vegetable oil
2½ lbs of lamb shoulder or leg, diced and trimmed of excess fat

Whole Spices:10 Natco whole cloves
12 Natco whole green cardamom pods
1 inch stick of Natco cinnamon

Other Ingredients:
4 medium onions
5 oz (150gm) plain yoghurt
¾ pint of water

Ground Spices:
1 teaspoon Natco ground coriander seeds
2 teaspoons Natco ground cumin seeds
½ teaspoon Natco hot chilli powder

Additional Spices:
1 teaspoon salt
Ground black pepper
1 teaspoon Natco garam masala.

Method
1. Firstly, make the ginger & garlic paste by blending the ginger and garlic together in a food processor with the water until it is a puree.2. Cut three of the onions into halves, and then cut them across into fine half rings.3. Heat the vegetable oil in an ovenproof casserole dish over a medium-hot flame, then fry the onion half rings for 10 minutes or so until they brown. Remove the onions from the casserole and place them on a paper towel to absorb the excess oil.4. Add the whole spices to the remaining hot oil and stir for just a few seconds.5. Add enough diced meat to the casserole to cover the bottom. Fry until lightly browned on all sides, then set on one side. Brown the remaining meat in the same way.6. Chop the fourth onion finely and fry in the remaining oil in the casserole until it softens and begins to brown.7. Add the ginger & garlic paste, fry and stir for about 30 seconds.8. Add the ground spices and salt to the mixture, stirring for a further 30 seconds.9. Now add the yoghurt a spoonful at a time, thoroughly stirring in each spoonful.10. Add the browned meat and its juices and combine the mixture thoroughly.11. Add the water to the mixture. Stir thoroughly and bring to the boil, then slow to a simmer.12. Cover the casserole and then transfer to the oven at 160ºC for about an hour and a half or until the meat is tender. Stir the mixture frequently, adding a little water if necessary to ensure it does not dry out.13. At the end of cooking the sauce should be nice and thick, if necessary you should boil off any excess liquid.14. Finally add the fried onions and stir the garam masala into the Dupiaza mixture.Notes:Please note that the whole spices in this dish are not meant to be eaten.

Hello Dalings

2006-05-21T14:40:00.000-07:00

Hello Dalings and a big welcome to Ruby's little blog all about Indian food. This blogspot is for those of you who are as PASSIONATE about Indian food as I am. Any contributions will be warmly welcomed.

I will post recipes, provide links to specialist websites, initiate hot debates about Indian food and Indian cooking and generally let my mind wander........

Every week a new recipe will be added, please send me your favourites for publishing.

2006-01-29T10:08:00.000-08:00

Vindaloo Recipe

Introduction

The 'Vindaloo' originates from the Indian state of Goa, around 200 miles south of Bombay. Goa was originally colonised by the Portugese who brought their language and Christian religion with them. The name translates roughly as meat cooked in wine (or vinegar). In UK curry houses this dish is often very hot and fiery, however this authentic recipe has a very aromatic and subtle taste. Everyone I have served it to has loved it, I hope that you do too.

Ingredients (serves 4-6)

You can buy all the Vindaloo spices here

The Vindaloo Paste

Spices:
2 teaspoons Natco whole cumin seeds
3 Natco hot dried red chillies
1 teaspoon Natco black peppercorns
1 teaspoon of Natco cardamom seeds (taken from the pods)
3 inch stick of Natco cinnamon
2 teaspoons Natco black mustard seeds
1 teaspoon Natco fenugreek seeds

5 tablespoons white wine vinegar
2 teaspoons salt
1 teaspoon light brown sugar

10 tablespoons vegetable oil
2 medium onions peeled and sliced into rings
3 tablespoons water

Ginger/Garlic Paste

1 inch cube of fresh ginger, peeled and roughly chopped
1 whole bulb of garlic, peeled
3 tablespoons water

The Meat

2 lbs of pork shoulder, diced and trimmed of excess fat

Additional Spices

1 tablespoon Natco ground coriander
½ teaspoon Natco turmeric

Method

Firstly make the Vindaloo paste as follows:

Grind together all the spices for the Vindaloo paste, then add the vinegar, salt and sugar and mix well.

Heat the vegetable oil in an ovenproof casserole dish over medium-hot heat. Then fry the onions, stirring often, until they turn dark brown and become crisp. Remove the onions from the casserole and place them on a paper towel to absorb the excess oil. Put the onions in a blender with 3 tablespoons of water and blend together into a smooth paste.

Mix the onion paste together with the ground spices and vinegar to make the Vindaloo paste. This can be prepared in advance and kept cool.

Secondly, make the ginger/garlic paste by blending the ginger and garlic together in a food processor with a little water until it is a puree.

Thirdly, add the meat to the oil left in the casserole after frying the onions. Turn up the heat to medium-hot, then batch fry all the diced pork, setting aside when lightly browned.

Set the temperature to medium and put the ginger/garlic paste into the casserole. Fry for a few seconds while stirring.

Add the Additional Spices (turmeric and ground coriander). Continue frying and stirring for a few more seconds.

Add the meat and its juices to the casserole, then add the Vindaloo paste and stir it all together. Add half a pint of water, stir again and bring to the boil.

Turn the temperature down and simmer the Vindaloo with the lid on for at least one hour. Alternatively, cook it in the oven for at least an hour and a half at 160ºC. until the meat is tender. Stir the mixture frequently, adding a little water if necessary to ensure it does not dry out.

Notes

The dish can be prepared a day or two in advance and left in a cool place. This allows the spices to fuse together creating an even more aromatic dish.

I like to serve Vindaloo with basmati rice and a spinach/potato curry (saag aloo).

Balti Beanz On Toast Recipe

2005-10-15T09:29:00.000-07:00

A special one here for the girls at Naughty Curry. This recipe is known by many names in the UK eg "Masala Beans" and is a staple favourite of British Asian families. This recipe is slightly adapted from Manju Malhi's version in her book "Brit Spice" the essential reading on Anglo Asian cuisine. Here goes:

Balti Beans on Toast

Serves 2, Preparation time 2 minutes, Cooking 8 minutes

2tbsp vegetable oil
1 onion peeled and chopped
1 green chilli, seeded and very finely chopped
1/4 tsp garam masala
1/4 tsp ground cumin
1/4 tsp ground coriander
Large can (around 400g) Heinz Baked Beanz
Pinch of salt (if you really must)
4 slices thick crunchy seeded brown bread

First find the roughest tastiest thick brown bread you can and make hot buttery toast. If you want it a bit more authentic, you can try chapatis or naan bread with this.

Heat oil in a small saucepan, then put in the onion. Fry for 1 minute add the chopped chilli and cook for a couple of minutes, stirring continuously until the onion begins to turn golden brown. Add the spices and fry for 3 minutes. Taste, then season with salt if you really think its necessary! Personally I find it OK without salt.

Pour over the toast (on a plate stupid) and serve hot, garnish with a bit of fresh coriander if you are trying to impress the boyfriend. Serve with gallons of rough red wine or for a real treat, try a cup of Indian spiced tea.

TIP: to make it a bit creamier and add a bit of gloss (where would we be without a bit of gloss?) stir in a knob of butter once the beans are cooked

Hot Babes

2005-10-12T14:24:00.000-07:00

Just a quick note to say "Hi!" to my new friends at Naughty Curry. Check out the laydeez at Naughty Curry who are devoted to spicing up their dull existences with copious condiment usage.

Watch out for my Masala Beanz recipe grrls - it'll be right up your alley.

They've Named A Restaurant After Me!

2005-08-20T12:56:00.000-07:00

Seems like my fame is spreading. A quick search on Google reveals a restaurant named after me in Bristol! Fame at last.

The Icelandic Thaw

2005-08-20T12:40:00.000-07:00

Ruby took a little trip to Iceland last week to blow the legendary cool of those icy Icelanders. Guess what I had to eat while I was there? The culinary variety I mean? Yes, you guessed - curry!

Iceland has only 2 curry restaurants in the ENTIRE country - both of them in Reykjavik. We visited the larger of the two and found the food and the service to be absolutely excellent. But the price! Over £150 for two courses for 2 people! !!!! Plus just a glass or two of lager of course, no Indian meal is complete without a beer or two to help along that essential satisfying belch on completion.

The place was packed with serious money trendies and it had a very "nicely authentic" decor.

Looks like the icy Icelanders are developing a taste for spicy food. Lots of Pataks and other internationally bland jars of gook evident on the supermarket shelves - always a sign of either a developing or dying market.

Still it was an adventure - whale curry is quite a challenge.

London Mela-Big Day Out

2005-08-08T06:56:00.000-07:00

Been a little while since my last post, largely due to a business trip to the Far East (South Korea) and a lot of exploration of a new cuisine which is almost as much fun as Indian food except that I've no idea what I was eating.

This week there are big preparations for my Big Day Out on Sunday 14 August - otherwise known as the London Mela. If you have never been - go on Sunday! Its a brilliant day out with all sorts of guys and gals having fun in the sun.

I'll be there on the stand of the Food Court sponsors -no names/no advertising. See if you can guess which hot babe is me.

Too Hot For A Curry?

2005-06-09T10:29:00.000-07:00

Scorching here in the office today, no ventilation, no windows just a shimmering heat haze rising over the teak veneer second-hand desks.

Lunchtime. "Anyone fancy an Indian? " I suggest cheerily.

"Its a bit hot for a curry isn't it?" One of the feebles offers.

Is he mad?

Chicken Korma Recipe

2005-06-07T14:01:00.000-07:00

A classic recipe from my favourite Indian food website.

Chicken Korma Recipe

Introduction

In the west, the term Korma has come to represent a very mild dish with a heavy cream sauce. The word 'korma' actually means braising and the dish can be either very mild or very fiery depending on the region. Korma is Mogul in origination and in the north of India where they became established, a wide array of kormas are served. This recipe is a variation on a northern korma which is generally made with rich ingredients like saffron, nuts, cream etc.
Ingredients (serves 4)

You can buy all the Chicken Korma spices here.

Spices:
A pinch of Natco saffron threads
6 Natco green cardamom pods, bruised to release the flavour
2 x 1" pieces of Natco cinnamon stick
4 Natco cloves
1/2 teaspoon Natco ground turmeric
1⁄4 - 1⁄2 teaspoon Natco chilli powder
1/2 teaspoon Natco ground white pepper
1 tablespoon Natco ground coriander
1/2 teaspoon Natco garam masala

Ginger & Garlic Paste:
1 inch cube of fresh ginger, peeled and roughly chopped
4 garlic cloves, peeled
2-3 tablespoons water

The Meat
700g / 1lb chicken breast or thigh fillets, skinned and trimmed of excess fat. The breasts should be diced into 5cm(2ins) cubes and the thighs halved.

Other Ingredients
50g / 2 oz Natco raw cashew pieces
150ml/5fl oz boiling water
90g / 3 oz full fat natural yogurt
4 tablespoons sunflower oil
1 large onion, finely chopped
300ml (10 fl oz) chicken stock (or warm water)
2 tablespoons single cream
salt to taste

Method
1. Put the cashews and saffron in a bowl and pour over the boiling water. Leave to soak for 15-20 minutes.

2. Put the chicken into a large mixing bowl. Whisk the yoghurt (this prevents curdling during cooking) and add to the chicken. Set aside for 15-20 minutes.

3. Make the ginger & garlic paste by blending the ginger and garlic together in a food processor with a little water until it is a puree.

4. Heat the oil in a heavy based casserole over a low heat and add the cardamom, cinnamon and cloves. Let them sizzle for 25-30 seconds and add the onions. Increase the heat to medium and fry the onions until they soften (6-7 minutes).

5. Add the ginger & garlic paste and fry for a further 2 minutes.

6. Add the salt, turmeric, chilli powder, white pepper and ground coriander and fry gently for about a minute.

7. Add the chicken and increase the heat to medium high. Stir until the chicken is opaque. Pour in the stock or water, cover the pan and reduce the heat to low. Simmer for 15-20 minutes.

8. Meanwhile, put the cashews and saffron (with the water in which they were soaked) in a blender and add the cream. Blend until smooth and add to the chicken.

9. Add the garam masala and cook, uncovered, for 2-3 minutes. Remove from the heat and serve.

Double Dutch

2005-05-29T02:48:00.000-07:00

A few days have passed since the last post due to a little cross channel trip to Amsterdam to catch up on how the world sees Indian foods at the PLMA show at the RAI Centre. The Food from Britain stand had a large contingent of Indian/Asian food suppliers, not surprising really as we make better curries than the Indians now. But the spread of the world's finest cuisine seems to be still slow in mainstream Europe. The subtlety and complexity of Indian cuisine seems to have escaped the Germans, Belgians and French whose offerings came in three flavours, mild, medium and hot.

A lot of interest from Scandinavia though from one UK manufacturer of Indian foods who now has possible own label supermarket deals with Iceland, Denmark, Sweden and Finland. Seems like the fiery passion of Indian foods are finally starting to melt the reserve of the Scandinavians?

Finger Lickin' Good

2005-05-21T06:18:00.000-07:00

I hear that London school children are being targeted by councils and education authorities for their lack of table manners. Seems that too much time eating at fast food joints has led to the loss of the ability to use a knife and fork - never seemed to bother Americans but anyway, my point is that it is certainly good manners in Indian and Asian households generally to eat with your fingers. Sticking your fingers straight in and licking it off adds to the enjoyment in my opinion.

So whats happened here? Another whitecentric policy riding roughshod over the cultural backgrounds of the Asian majority? Dont forget by 2006, London's population will be 52% ethnic - so who's the minority now?

How about a dose of their own medicine? Down that sausage and mash with a digit, kids! Reclaim your rights and dont let them point the finger.

Favourite Vindaloo Recipe

2005-05-19T12:22:00.000-07:00

The 'Vindaloo' originates from the Indian state of Goa, around 200 miles south of Bombay. Goa was originally colonised by the Portugese who brought their language and Christian religion with them. The name translates roughly as meat cooked in wine (or vinegar). In UK curry houses this dish is often very hot and fiery, however this authentic recipe has a very aromatic and subtle taste. Everyone I have served it to has loved it, I hope that you do too.

Ingredients (serves 4-6)

The Vindaloo Paste

Spices:
2 teaspoons Natco whole cumin seeds
3 Natco hot dried red chillies
1 teaspoon Natco black peppercorns
1 teaspoon of Natco cardamom seeds (taken from the pods)
3 inch stick of Natco cinnamon
2 teaspoons Natco black mustard seeds
1 teaspoon Natco fenugreek seeds

5 tablespoons white wine vinegar
2 teaspoons salt
1 teaspoon light brown sugar

10 tablespoons vegetable oil
2 medium onions peeled and sliced into rings
3 tablespoons water

Ginger/Garlic Paste

1 inch cube of fresh ginger, peeled and roughly chopped
1 whole bulb of garlic, peeled
3 tablespoons water

The Meat

2 lbs of pork shoulder, diced and trimmed of excess fat

Additional Spices

1 tablespoon Natco ground coriander
1⁄2 teaspoon Natco turmeric

Method

Firstly make the Vindaloo paste as follows:
Grind together all the spices for the Vindaloo paste, then add the vinegar, salt and sugar and mix well.

Heat the vegetable oil in an ovenproof casserole dish over medium-hot heat. Then fry the onions, stirring often, until they turn dark brown and become crisp. Remove the onions from the casserole and place them on a paper towel to absorb the excess oil. Put the onions in a blender with 3 tablespoons of water and blend together into a smooth paste.

Mix the onion paste together with the ground spices and vinegar to make the Vindaloo paste. This can be prepared in advance and kept cool.

Secondly, make the ginger/garlic paste by blending the ginger and garlic together in a food processor with a little water until it is a puree.

Thirdly, add the meat to the oil left in the casserole after frying the onions. Turn up the heat to medium-hot, then batch fry all the diced pork, setting aside when lightly browned.

Set the temperature to medium and put the ginger/garlic paste into the casserole. Fry for a few seconds while stirring.

Add the Additional Spices (turmeric and ground coriander). Continue frying and stirring for a few more seconds.

Add the meat and its juices to the casserole, then add the Vindaloo paste and stir it all together. Add half a pint of water, stir again and bring to the boil.
Turn the temperature down and simmer the Vindaloo with the lid on for at least one hour. Alternatively, cook it in the oven for at least an hour and a half at 160ºC. until the meat is tender. Stir the mixture frequently, adding a little water if necessary to ensure it does not dry out.

Notes
The dish can be prepared a day or two in advance and left in a cool place. This allows the spices to fuse together creating an even more aromatic dish.

I like to serve Vindaloo with basmati rice and a spinach/potato curry (saag aloo).