Events for 2012
Curry Tree Project
Capital of Britain
Curry Week News Updates
NATIONAL CURRY WEEK
every day of National Curry Week 2012 at home )
Peri Peri - spicy seafood dish
4 large prawns,
with heads still on juice of 1 lemon
¼ tsp chilli powder
1 onion, sliced
3 green chillies,
1 tbsp Peri Peri
Masala (below) vegetable oil to fry
25g whole dry red chillies
1/3inch cinnamon bark
1 inch fresh
8 green cardamom
7-8 med.garlic cloves
1 large pc. mace
1 tsp whole black
pepper vinegar for grinding, preferably malt salt
ingredients in the vinegar and grind to a very fine paste in a
blender or motorised stone grinder.
Using a sharp
knife, cut the prawns in two without separating the halves. Wash well
to remove the viscera.
Apply the lemon
juice, turmeric and chilli powder to the prawn flesh. Heat the oil in
a pan. Fry the prawns lightly for 1 minute and flip over. Fry for
another 30 seconds and remove to serving platter.
Heat the pan with
the remianing oil and fry the sliced onion, tomato and chillies with seasoning.
Tip this onto the
prawns and serve, sprinkled with coriander leaves.
- a famous lamb & rice dish
Kid Lamb 2kgs
Basmati Rice 1.5 kgs
Brown Onions 150gms
Cinnamon sticks 6gms
Royal Cumin Seeds 8gms
Ginger paste 20gms
Garlic paste 20gms
Bay leaves 4
Green Chilli 20 gms
Fresh Mint 15gms chopped
Sour Yoghurt 750ml
Flour Dough 250gms
Wash the lamb and
drain it Wash the yoghurt. Chop coriander leaves, mint, gree chillies
and mix in the salt. Keep it aside Clean the roots of the mint and
coriander separately and tie them in a muslin cloth. Marinate the
lamb with yoghurt, half the garam masala, ginger paste, garlic paste,
red chilli powder, slit green chillies, coriander leaves, mint
leaves, salt and keep it aside for 20-25 minutes. Wash the rice
gently and soak it for 15-20 minutes Make the lamb balls, shallow fry
in ghee and keep aside.
Heat the milk
Fill a pan with3/4
water and add salt, half of the whole cinnamon, cardamom and cloves
along with roots of the mint and coriander tied in a muslin cloth and
cover the pan, bring to the boil. When the water starts to boil, add
the drained rice and par boil the rice until half done and strain it.
In a haandi/heavy bottom pan add the marinated lamb and spread the
brown onions over it and then add the par boiled rice over it. Place
the lamb balls in between the layers of the par boiled rice. Pour
melted ghee and milk over the rice. Cover the haandi with a tight lid
and seal with flour dough. Cook it on a high flame for 10 minutes and
then on a low flame for 20 minutes. Place kive charcoal on the lid
and leave it on Dum.
Garnish with brown
onions, chopped coriander leaves and chopped mint leaves.
Korma - the nation's favourite mild dish
3 large onions, peeled
30-45 ml (2-3
tbsp) ghee or vegetable oil
2-3 garlic cloves,
peeled and crushed
4 cardamom pods
1 cinnamon stick
2 tsp (10
2.5 ml (1/2 tsp) turmeric
2.5 ml (1/2 tsp)
2.5 ml (1/2 tsp)
4 chicken breast
squeeze of lemon juice
1 pint (600 ml)
powder to taste
1. Thinly slice
half of the onions.
2. Heat 30 ml (2
tbsp) ghee or oil in a frying pan, add the sliced onions and fry
until browned and crisp.
3. Remove with a
slotted spoon and drain on absorbent kitchen paper; set aside.
4. Finely chop the
rest of the onions. Add to the ghee or oil remaining in the pan with
the garlic and cook until softened, adding a little extra oil if necessary.
5. Add the spices
and cook, stirring constantly, for 2 minutes.
6. Cut each
chicken fillet into 3 pieces. Add to the pan with a squeeze of lemon juice.
7. Lower the heat
and stir in the yogurt, a spoonful at a time. Stir in 150 ml (1/4
8. Half cover the
pan with a lid and simmer gently for about 30 minutes until the
chicken is tender and cooked through.
9. Season with
salt to taste.
10. Sprinkle with
the crisp browned onions and serve with rice or Indian bread.
2012 - The Federation of Specialist Restaurants