Flavours of East to West

7/27/2019 Flavours of East to West

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ndian spiced red lentil soup

Ingredients

ablespoon vegetable oil

rown onion, finely chopped

cup korma curry paste

re salt-reduced vegetable stock

0g can diced tomatoes

cup red lentils, rinsed

cup pearl barley, washed

cup chopped fresh coriander leaves

sty bread, to serve

Method

ep 1

Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Ad

paste. Stir to combine.

ep 2

Stir in stock, tomato, lentils and barley. Cover. Bring to the boil. Reduce heat to low. Simmer for 20 to 25 minutes or un

barley is tender. Divide between bowls. Top with coriander. Serve with bread.

riations:

suggested by other commenters I added some extras. I put some potato and also some frozen peas 5 minutes before serving. I als

easpoons of curry powder because I didnt have any paste. Super quick and super easy.

dded some frozen peas at the end of the cooking process. I think that there is a bit too much paste in this recipe (I used

taks), next time I would reduce the paste further. Would be nice served with a dollop of yogurt. The recipe doesn't really

u to cook off the paste. That is really important otherwise I think it would be pretty average.

dd a diced carrot to my recipe, and serve it with a dollop of sour cream and side of cheesy tortilla wedges or buttered toast.

dded garlic, diced carrots and corn, which really added to the flavour. Initially it looks like it may turn out to be too runny, but the resu

e consistency.

Dahl with spinach Ingredients

s sunflower oil

nions, chopped

arlic cloves, chopped

p grated ginger

ng green chilli, finely chopped

s panch phora (see note) or mustard seedsp ground cumin



s ground coriander

p ground turmeric

p garam masala (Indian spice mix)

g yellow split peas, rinsed, soaked in water for 1 hour, drained

g can chopped tomatoes

ups (750ml) chicken or vegetable stock

p caster sugar

g baby spinach leaves

Method

ep 1

Rice, mango chutney and naan, to serve Heat oil in a pan over medium heat. Add onion and cook for 2-3 minutes, stirring, unti

softened. Add garlic and ginger, and cook for a further minute. Stir in spices, then cook for 30 seconds until fragrant.

ep 2

Add peas, stock, tomatoes, sugar and 1 1/2 cups (375ml) water. Bring to a simmer, then reduce heat to low and cook for 1-1 1/

hours, stirring occasionally, until peas are tender and dahl is thick and rich.

ep 3

Stir through baby spinach, then serve with rice and accompaniments.

Korean pork with pear and cabbage kim chi

Ingredients

nion, quartered

ashi pear, peeled, quartered, cored

ml (1/3 cup) soy sauce

s brown sugar

oves garlic, crushed

s sesame oil

s rice vinegar

g pork scotch fillet steaks, thinly sliced widthwise

s vegetable oil

pring onions, trimmed, cut into 8cm lengths

bunch (100g) snake beans, cut into 8cm lengths

tbs sesame seeds, toasted

amed rice, to serve

AR AND CABBAGE KIM CHI

g (1/2 cup) coarse salt

(600g) Chinese cabbage (wombok)

ashi pears

s sesame seeds, toasted

s fish sauce

ng red chillies, seeded, roughly chopped


m piece ginger, cut into julienne (matchsticks)

pring onions, cut into 6cm lengths, cut into julienne



lemon, juiced

ethod

1. To make marinade, process onion and pear in a food processor to a purée. Add soy, sugar, garlic, sesame oil, vinegar and 1 ts

coarsely ground black pepper, and process until combined. Toss with pork, then refrigerate until needed.

ep 2

To make kim chi, bring a large pan of water to the boil. Add salt, then cabbage and cook for 1 1/2 minutes or until just wilted. D

then refresh under cold running water. Squeeze excess moisture from cabbage. Thinly slice widthwise.

ep 3

Peel, halve and core 1 pear, and reserve half for another use. Process half a pear, sesame seeds, fish sauce, chillies and garli

food processor until smooth. Transfer to a bowl with ginger, onions and cabbage. Toss to combine. Quarter and core remaining

Thinly slice, then toss with lemon juice in a bowl. Add to cabbage mixture and toss to combine.

ep 4

Drain pork through a fine sieve into a bowl and reserve marinade. Heat a heavy-based frying pan over high heat. Add 1 tbs veg

oil, spring onions and beans, and cook, tossing, for 3 minutes or until beans are almost tender, then transfer to a bowl. Return p

heat. Heat 1 tsp oil, then add one-quarter of the pork and cook for 1 minute each side or until browned and almost cooked throu

Add to the bean mixture and wipe pan clean. Repeat 3 times with remaining oil and pork.

ep 5

Return pan to heat. Add reserved marinade and bring to the boil. Add pork mixture and toss to coat.

ep 6

Scatter Korean pork with toasted sesame seeds and serve immediately with kim chi and rice.

eef massaman currycreate hot nights in Thailand with this classic massaman curry with a divine rich coconut sauce and beef that falls

a mere touch.

Ingredients

ml (1/4 cup) peanut oil

kg gravy beef, fat trimmed, cut into 4cm piecesrge brown onion, finely chopped

g jar massaman curry paste

arlic cloves, crushed

s finely grated fresh ginger

g baby Cream Delight potatoes, peeled

ml (1 1/2 cups) beef stock

ml can coconut milk

ml can coconut cream

hole star anise

nnamon sticks

affir lime leaves

s palm sugar s lime juice



s fish sauce

asted chopped peanuts, to serve

amed rice, to serve

Method

ep 1

Heat 1 tbs oil in a heavy-based saucepan over high heat. Cook one-third of the beef, turning, for 3-4 minutes or until browned.

Transfer to a plate. Repeat, in 2 more batches, with remaining beef.

ep 2

Heat remaining oil in the pan over medium-low heat. Cook the onion, stirring, for 5 minutes or until soft. Add curry paste, garlic

ginger. Cook, stirring, for 3 minutes or until aromatic. Add beef, potato, stock, coconut milk, coconut cream, star anise, cinnamo

kaffir lime leaves. Bring to the boil. Reduce heat to low and simmer, covered, for 2 3/4 hours or until beef is almost tender.

ep 3

Uncover. Cook, stirring occasionally, for 1 hour or until beef is tender. Stir in the sugar, lime juice and fish sauce and simmer fo

minutes or until the sauce thickens. Transfer to a bowl. Top with peanuts and serve with rice

Red-cooked chicken with ginger salt

Ingredients

ml (1 cup) light soy sauce

ml (1 1/2 cups) Shaoxing cooking wine (see note)m ginger, peeled, then 4cm thinly sliced and 2cm finely grated

blespoons white sugar

oves garlic, bruised

hicken marylands

hicken breasts, skin on

pring onions, very thinly sliced

(1/4 cup) flaked sea salt

teaspoon five-spice powder

aspoons sesame oil

amed rice and Asian greens, to serve

ethod

1. Place soy sauce, wine, sliced ginger, sugar, garlic and 1 litre water in a large saucepan, bring to the boil over medium heat and

simmer for 15 minutes. Add marylands and cook for 12 minutes. Add breasts, turn off heat and leave chicken to cook in residua

until cooled. Remove from liquid (reserving liquid), place chicken on a tray and leave until skin dries. (Or refrigerate chicken,

uncovered, for 1â€“24 hours, r eserving liquid.)

ep 2

Preheat grill to high. Dry grated ginger on paper towel, combine with onions, salt and five-spice in a small frying pan and stir ov

for 2 minutes or until fragrant.

ep 3

Place chicken on an oven tray, brush with sesame oil, then grill for 10 minutes or until skin is crisp and golden. Bring reserved c

liquid to the boil in a small saucepan.



ep 4

Cut chicken into bite-sized pieces and serve with rice, greens and some of the hot cooking liquid spooned over, then scattered

ginger salt.

te: Shaoxing is a cheap cooking wine from the Shaoxing region of China, made with fermented glutinous rice and millet. Available from Asian groce

Roast five spice chicken with snake beans & cashews

Ingredients

ml (1/3 cup) honey

/2 tbs soy sauce

p Chinese five spiceabout 175g each) chicken thighs, skin on

p vegetable oil

unch (about 200g) snake beans, cut into 4 equal lengths

rge (about 400g) carrot, peeled, cut into batons

g (1/3 cup) whole unsalted cashew nuts

ethod

1. Preheat oven to 220°C. Combine the honey, soy sauce and Chinese five spice powder in a large ovenproof ceramic or glass d

Pierce the chicken thighs all over with a skewer and place in the soy mixture and turn to coat evenly.

ep 2

Cook in preheated oven, uncovered, turning once and basting with any pan juices, for 25 minutes or until tender and the skin is

brown.

ep 3

Meanwhile, heat the oil in a wok over high heat. Add the snake beans and carrots, and stir-fry for 4-5 minutes or until the veget

are tender. Add the cashews and stir-fry for 1-2 minutes or until golden.

ep 4

To serve, divide the vegetables among serving plates. Top with the chicken and drizzle with a little of the pan juices.

riations

Even made the vegies which were nice but added salt, peeper, lemon and thin slices of pear.

Made it with fried rice and steam veggies

Ginger and honey chicken



redients

small chicken thigh fillets, quarteredml (1/4 cup) tamari (wheat-free soy sauce)

arlic cloves, finely chopped

bs grated fresh ginger

p honey

rown onion, halved, thinly sliced

hallots, trimmed, thinly sliced diagonally

bs sesame seeds, toasted

ethod

1. Place the chicken in a sealable plastic bag. Add tamari, garlic, ginger and honey. Rub to coat. Place in fridge for 4 hours to ma

ep 2

Preheat a barbecue flat plate on medium-high. Drain the chicken from the marinade. Cook the chicken for 3 minutes each side

golden and cooked through. Transfer to a serving plate and set aside for 5 minutes to rest.

ep 3

While the chicken is resting, cook onion on the barbecue, turning, for 1 minute.

ep 4

Add the onion to the chicken and toss to combine. Top with shallot and sesame seeds.

te: Serves 6 as part of a banquet. Allow 4 hours marinating time.

Mavrou

This South African Malay curry gets a kick of heat from cayenne pepper.

Ingredients

ardamom pods, bruised (If unavailable, use 1/4 tsp ground cardamom)

p sweet paprika

p ground coriander

p cayenne pepper

p ground turmeric

p ground cumin

tsp Masterfoods allspice

nnamon stick

kg gravy beef, fat trimmed, cut into 4cm piecesm-piece ginger, peeled, finely chopped




2 tbs grapeseed oil

rown onion, coarsely chopped

ml (1 1/2 cups) chicken stock

ml (1 cup) crushed tomatoes

ml (1/2 cup) water

fron rice, to serve

1. Combine the beef, ginger, garlic, cardamom, paprika, coriander, cayenne pepper, turmeric, cumin, allspice and cinnamon in a

bowl. Season. Cover. Marinate in fridge for 1 hour.

ep 2

Heat oil in a saucepan over medium heat. Cook the onion for 5 minutes or until light golden. Stir in the beef mixture for 5 minute

until browned. Add the stock, tomato and water. Bring to the boil. Reduce heat to low.

ep 3

Cook, partially covered, stirring often, for 1 hour 50 minutes or until beef is almost tender. Uncover and simmer for 10 minutes o

mixture thickens slightly. Serve with rice.

Creamy chicken, mushroom and bacon pot pies

Ingredients

ablespoons olive oil

0g chicken breast fillets, trimmed, cut into 3cm pieces

5g shortcut bacon, trimmed, chopped

0g small cup mushrooms, sliced

up light sour cream

easpoons dijon mustard

ablespoon fresh thyme leaves

heet ready-rolled puff pastry, thawed

gg, beaten

Method

ep 1

Preheat oven to 220°C. Heat oil in a large, non-stick frying pan over high heat. Cook chicken, in batches, for 3 to 4 minutes or u

cooked through. Remove to a plate.

ep 2

Reduce heat to medium. Add bacon and mushrooms. Cook, stirring, for 3 minutes or until mushrooms are tender. Return chick

pan. Add sour cream, mustard and thyme. Stir to combine.

ep 3

Divide mixture between four 1 cup capacity ovenproof ramekins. Cut 4 rounds from pastry sheet, slightly bigger than ramekins.

ramekin edges with water. Place pastry rounds over filling. Trim excess pastry. Press down edges to seal. Cut a cross in the ce

pie tops. Brush tops with egg. Place pies on a baking tray. Bake for 15 minutes or until pastry is golden and puffed. Serve.

riations:



dded corn and spring onions and it was great!

e only thing i'd do next time is add leeks and/or onions for a bit of subtle texture. Oh and sprinkle some sesame seeds to the pastry p

ng in the oven. I doubled the amount of dijon as per other readers comments and it worked well.

dded chopped leek and diced zuchinni for extra veggies & splash of white wine before adding the sour cream.

so added a carrot, celery, corn and onion.. Made alot. i used 3 chicken thighs diced.. Got 4 serves out of it, also used filo on top. I al

ed evaporated milk to make it extra cream.

suggested by reviewers, I added extra mustard and the combination of flavours was delicious.

ortuguese-style barbecued chicken

Ingredients

kg (no.1) chickens

mon wedges and hot potato chips, to serve

lli sauce

small fresh red birdseye chillies,

ghly chopped

ng red chillies, roughly chopped

arlic cloves, roughly chopped

ml (1/4 cup) olive oil

bs fresh lemon juice

bs sea salt

1. To make the chilli sauce, place the chillies and garlic in the bowl of a small food processor and process, scraping down the side

occasionally, until chillies are finely chopped. Add oil, lemon juice and salt and process until just combined. Transfer to a screw

or plastic container.

ep 2

Place 1 chicken, breast side up, on a clean work surface. Use poultry shears to cut breast in half, splitting breast bone. Press c

to open flat. Cut on either side of backbone and discard backbone. Remove breast bone halves and tuck under wings. Pat dry w

paper towel. Repeat with remaining chicken.

ep 3

Preheat barbecue grill on high. Use a knife to make 5mm-deep and 4cm-long cuts into chicken flesh. Reserve 2 1/2 tbs chilli sa

Brush underside of chicken with some remaining chilli sauce.

ep 4

Reduce heat to medium. Place the chicken, skin-side up, on the preheated barbecue grill. Cook for 10 minutes, brushing occas

with a little of the chilli sauce. Brush the top of the chicken with the remaining chilli sauce and then turn over. Cook for a further

minutes or until the juices run clear when the thickest part of the chicken is pierced with a skewer.

ep 5



Transfer chicken to a plate, cover loosely with foil and set aside for 5 minutes to rest. Brush chicken with reserved chilli sauce a

serve immediately with lemon wedges and chips.

te: You can make the chilli sauce up to 2 weeks ahead. Store in the fridge. The longer it stands, the more the flavours develop. Poultry shears are

ilable from selected kitchenware stores.

Bay-scented potatoes (Batatas com louro)

Ingredients

mall onions

oves

small chat potatoes

g butter

ablespoons olive oil

ay leaves, torn

teaspoon smoked sweet Spanish paprika

/2 tablespoons tomato paste

1. Halve onions and stud with cloves, then place in a saucepan with potatoes, cover with water and cook over medium heat until

potatoes are almost tender. Drain well, then spread out on a tray to dry.

ep 2

Remove cloves from onions and discard, then cut onions into wedges.

ep 3

Heat butter, oil, bay leaves and paprika in a frying pan until just sizzling, add potatoes and onions and cook, tossing, until lightly

browned. Add paste and cook for 2â€“3 minutes or until darkened in colour.

entil and cauliflower dahls sunflower oil

rge onion, thinly sliced


s medium-hot Indian curry paste

up (200g) dried red lentils

ups (750ml) vegetable stock

s tomato paste

g cauliflower, cut into small florets

up (120g) frozen peas, thawed

s roughly chopped coriander leaves, plus extra chopped coriander to garnish

ural yoghurt and naan bread, to serve

ethod

at oil in a large pan over medium heat. Add onion, garlic and curry paste, then cook, stirring, for 5 minutes or until onion softens. Add lentils and stir w

t. Add stock and tomato paste, bring to the boil, then cover and simmer over low heat for 15 minutes. Return heat to medium, add cauliflower and s



ered, for 8-10 minutes until vegetables are tender. Add peas for final 2 minutes, then stir in coriander. Serve the curry with yoghurt and naan, garnis

h extra coriander.

iation: I add pumpkin instead of peas for a change

Bean and spinach kormaaspoons vegetable oil

mall brown onion, chopped

red capsicum, choppedblespoons korma curry paste

cup vegetable stock

ml can coconut milk

g can cannellini beans, drained, rinsed

baby spinach

amed basmati rice and pappadums, to serve

1. Heat oil in a medium saucepan over medium heat. Add onion and capsicum. Cook, stirring, for 3 to 4 minutes or until vegetable

softened. Add curry paste. Cook, stirring, for 1 minute or until aromatic.

ep 2

Add stock and coconut milk. Bring to the boil. Add beans. Reduce heat to medium-low. Cook, stirring, for 4 to 5 minutes or unti

heated through. Stir in spinach. Cook for 1 minute or until spinach is just wilted.

ep 3

Serve with steamed rice and pappadums.

riation: I added 2 vegetarian sausages and extra curry paste. Served with brown rice and pappadums

omato and chicken korma curryg (1 1/2 cups) Greek-style natural yoghurt

g (1/2 cup) Patak's Korma Curry Paste

bout 2.2kg) large chicken thigh cutlets, excess fat trimmed

s vegetable oil

rown onions, halved, thinly sliced

rge ripe tomatoes, coarsely chopped

g baby spinach leaves

cup fresh coriander leaves

amed rice, to serve

ppadums, to serve

1. Combine the yoghurt and curry paste in a large glass or ceramic bowl. Add the chicken and turn to coat. Cover with plastic wra

Place in the fridge for 30 minutes to marinate.

ep 2

Heat the oil a stockpot or heatproof casserole dish over medium-high heat. Add the onion and cook, stirring, for 5 minutes or un

golden.

ep 3

Add the chicken and stir to combine. Reduce heat to low. Simmer, covered, turning chicken occasionally, for 30 minutes. (Don'

sauce boil, or the curry will curdle.) Stir in the tomato. Cook, uncovered, stirring occasionally, for 30 minutes or until chicken is t

and sauce thickens. Add the spinach. Cook, stirring, for 1-2 minutes or until just wilted.



ep 4

Place the chicken curry in a large serving bowl. Top with coriander leaves. Serve with steamed rice and pappadums.

te: Here's how to adjust the recipe to your equipment. In a slow cooker Carry out steps 1 and 2, using a large frying pan in step 2. In step 3, place t

cken mixture, onion, tomato and spinach in the slow cooker. Cook, covered, on low for 6 hours or until the chicken is tender. Continue from step 4. In

serole dish At the end of step 1, preheat oven to 160°C. Carry out step 2 in a flameproof casserole dish or large frying pan. In step 3, place the

cken mixture and onion in the casserole dish. Bake in oven, uncovered, for 1 hour or until the chicken is tender. Add the tomato and spinach, and st

orously until the spinach just wilts. Continue from step 4. In a pressure cooker Carry out steps 1 and 2, using a large frying pan in step 2. In step 3, p

chicken mixture and onion in pressure cooker. Seal and place over a high heat until steam begins to escape at a constant rate and there is a regula

sing sound. Reduce heat to low. Cook for 15 minutes. Release the steam following manufacturer's instructions. Add the tomato and spinach. Stir unt

nach just wilts. Continue from step 4.

iations:

I added red capsicum, a whole cup of curry paste and cooked on low heat for 1hr

I always add coconut milk when I make a Korma so i did this instead of the yoghurt (about 150 ml) there was plenty of

as I added the whole jar of Korma sauce.

Raita Ingredients

2 cups plain Greek-style yoghurt

cup chopped mint

blespoons chopped coriander

teaspoon white sugar

teaspoon garam masala

ethod : Place ingredients in a bowl. Stir well to combine. Serve with kebabs and samosas.

iation: I added a grated lebanese cucumber and used 1 tablespoon dried mint instead of fresh.

Chickpea and eggplant curry

Ingredients

cup ghee* (* Ghee is clarified butter, used extensively in Indian cooking. It is sold in cans in the Asian section of most major supermarkets. If you cit, substitute with vegetable oil or butter.)

nions, chopped

oves garlic, finely chopped

p finely grated ginger

bs ground turmeric

/2 tbs garam masala

ardamom pods, bruised

350g) eggplant, cut into 3cm dice

pe tomatoes, seeded, coarsely chopped

0g cauliflower florets

0g can chickpeas, rinsed, drained

cup Greek-style yoghurt



amed rice and coriander leaves, to serve

Heat ghee in a large saucepan over medium heat. Add onions, garlic and ginger and cook for 5-6 minutes or until golden. Add spices and stir

minute, then add eggplant. Stir to coat in mixture and cook for a further minute. Add tomatoes and cauliflower. Stir to combine then add 1 1/2

water. Bring to the boil.

Step 2

Cover saucepan with a lid and cook over low-medium heat for 10 minutes. Add chickpeas and cook, uncovered, for a further 10

minutes. Stir in yoghurt then season to taste with salt and pepper.

Step 3

Serve on rice, topped with coriander.

riations:

Would add some chilli, palm sugar and curry powder next time. Altered the spices and cooking method a little...also added cashews and amchur powder. Served with coconut rice.

I did however, add 2 tablespoons of curry paste, a dash of fish sauce and a teaspoon of palm sugar

utter chicken

Ingredients

/2 tbs light olive oil

0g chicken thigh fillets, excess fat trimmed, quartered

g butter

rown onion, cut into thick wedges

m-piece fresh ginger, peeled, shredded


7cm cinnamon stick (see note)

p ground paprika

p ground coriander

p ground cumin

p garam masala

tsp chilli powder

5ml (3/4 cup) passata (tomato pasta sauce)

5ml (1/2 cup) chicken stock

0g green round beans

omatoes, coarsely chopped

ml (1/3 cup) thickened cream

ml (1/4 cup) natural yoghurt

p cornflour

g (1/4 cup) flaked almonds, toasted

ural yoghurt, extra, to serve

sh coriander sprigs, to serve

fron rice or steamed rice, to serve

Heat a wok over high heat. Add 1 tablespoon of oil and heat until smoking. Add half the chicken. Stir-fry for 3-4 minutes or until golden. Trans

plate. Repeat with the remaining chicken, reheating the wok between batches.

Step 2



Heat the remaining oil and butter in the wok. Add the onion, ginger and garlic. Cook, stirring, for 5 minutes or until onion softens

the cinnamon, paprika, ground coriander, cumin, garam masala and chilli powder, and cook, stirring, for 30 seconds or until aro

Add the chicken and toss to coat.

Step 3

Add the passata, stock, beans and tomato. Reduce heat to medium and simmer for 10 minutes or until chicken is cooked throu

Step 4

Combine the cream, yoghurt and cornflour in a small bowl. Add to the wok and simmer for 2 minutes or until the mixture thicken

Step 5

Serve the curry with the almonds, extra yoghurt, fresh coriander and rice.

e: Cook's tip: To toast the almonds, place in a frying pan over medium heat and stir for 3-4 minutes. If cinnamon sticks are unavailable, use 1 tsp gr

namon.

w FODMAP diet tip: Make this a Low FODMAP recipe by omitting onion and garlic. You can however use garlic greens. If these can't be

chased cook the whole garlic clove in the oil being used for the meal then remove it before cooking your food in the garlic flavoured oil.

Madras beef curry Ingredients

blespoons ground coriander

blespoon ground cumin

aspoon turmeric

teaspoon freshly ground black pepper

aspoon chilli powder (optional)


aspoons grated ginger

2 tablespoons lemon juice

blespoons olive oil

chuck steak, cut into 2.5cm cubes

blespoons tomato paste

up beef stock

amed basmati rice, raita and mint leaves, to serve

1. Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger and lemon juice in a bowl to form a paste. Set aside.

ep 2

Heat 1 tablespoon of oil in a large saucepan over high heat. Add half the beef. Cook, stirring, for 2 to 3 minutes, or unt

browned. Transfer to a bowl. Repeat with remaining oil and beef.

ep 3

Reduce heat to medium. Add spice paste. Cook for 1 minute. Return beef to saucepan. Cook, stirring, for 1 minute, or

meat is coated with paste. Add tomato paste and stock. Bring to the boil. Reduce heat to low. Cover. Cook for 1 hour

minutes, or until beef is tender.

ep 4

Remove lid. Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly. Serve with r

and raita. Top with mint leaves.

iations:

I added 1 Tbsp of tomato paste.

Didn't have tumeric or chilli powder so used masterfoods chilli in a jar (the fresh stuff you keep in the fridge). About 1.5-2

teaspoons. Added several bay leaves and used a little more of all the spices to boost flavour. Simmered for about 2.5 hrs anleft for 24 hours before eating.



This is not an authentic recipe so the taste is not like a curry from India - it's a poor copy. Indian cooking NEVER uses Olive o

groundnut or sunflower is used. There is no cinnamon stick, mustard seeds or curry leaves to give it a "madras" flavour. To b

authentic madras you need far more chillies than this dried(soaked) or fresh

I added 2 cups stock but then had to thicken with cornflour. It will definitely become a favorite in winter and would be great w

chicken or lamb too. I also did this in the pressure cooker for 20mins but would give it another 5mins in future just to try for m

the mouth meat.

I doubled the amount of stock and after mixing i put it all in my slow cooker for 4 hours until the meat just fell apart. I will def

making this again, next time i think i will add some onions, mushrooms and potatoes which I know takes it away from a tradi

madras but it will still make an amazing curry!

I halved the amount of meat as i think 1kg is way too much for 4 people. I fried up the beef and some chopped onions in a pa

then followed the recipe until it said to simmer - at which stage I threw it all into my slow cooker. I also added a can of chickpe

After about 4 hours I added some cauliflower florets, sliced carrots and green beans and then 30mins later and 30 mins befo

serving I added some frozen peas. It came out beautifully, the meat was falling apart and glorious! It has become a staple in

house and we often make huge batches of it (with my changes) as it freezes so well.

I also added at least twice the amount of stock and also sour cream at the end. Served with green mango chutney - YUMMY

I make this in the pressure cooker (meat in there for about 20 mins) with gravy beef and it comes out succulent. I also add a

teaspoons of korma paste and add carrot, mushrooms, capsicum and onions. At the end, I also added a handful of cashews.

After reading other reviews, I added an extra cup of stock, some potatoes and peas. I simmered the beef first on a low heat

two hours before adding the potatoes & peas, & also let them cook with the beef for another half hour or so. The beef fell ap

and it was delicious!

I added some potatoes and some beans, and a fair amount of sambal olek because i like a hot curry and i added quite a bit o

extra spice - then finished it with a tiny amount of coconut milk.

Vegetable curry with chapattiss ghee

rge brown onion, finely chopped

(1/3 cup) Madras-style curry paste

g cauliflower, cut into florets

g Kent or butternut pumpkin, peeled, deseeded, cut into 2cm pieces

g green beans, cut into 3cm lengths

cup curry leaves

rge ripe tomatoes, coarsely chopped

unch English spinach, ends trimmed, coarsely chopped

280g pkt chapatti wraps

ek-style natural yoghurt, to serve

sh coriander leaves, to serve

1. Melt the ghee in a large saucepan. Add the onion and cook, stirring occasionally, for 5 minutes or until soft and light golden. Ad

curry paste and cook, stirring, for 2 minutes or until aromatic. Add cauliflower, pumpkin, beans and curry leaves and cook, stirri

2 minutes. Stir in tomato. Cook, covered, stirring occasionally, for 12 minutes or until vegetables are tender. Uncover. Cook for

minute or until liquid evaporates.

ep 2

Add spinach. Cook, stirring, for 1-2 minutes or until it just wilts.

ep 3

Preheat a chargrill on medium high. Cook the chapattis for 20 seconds each side or until hot and light golden.

ep 4

Transfer the curry to a serving bowl and serve with the chapattis, yoghurt and coriander.



te: Time plan tip: Prepare this recipe to the end of step 2 up to 1 day ahead. Store in an airtight container in the fridge. Ten minutes before

ving, place the curry in a saucepan over medium heat and stir until heated through. Continue from step 3.

Beef and pumpkin curry Ingredients

blespoons vegetable oil

g diced beef

rown onion, sliced


cup korma curry paste

g jap pumpkin, peeled, diced

d capsicum, chopped

g can diced tomatoes

cup beef stock

amed basmati rice, to serve

1. Heat 2 teaspoons of oil in a large saucepan over medium-high heat. Add one-third of the beef. Cook for 2 minutes or until sear

Transfer to a bowl. Repeat in 2 batches with oil and remaining beef.

ep 2

Add remaining oil to saucepan. Add onion and garlic. Cook for 1 to 2 minutes or until softened. Add curry paste and cook, stirri

30 seconds or until aromatic. Return beef and juices to pan. Stir in pumpkin, capsicum, tomatoes and stock.

ep 3

Reduce heat to medium-low. Cover and simmer for 10 minutes. Remove lid and cook for a further 10 to 15 minutes or until mea

tender and sauce has thickened. Season with salt and pepper. Serve with steamed rice.

riation: I add a bit more curry paste and coconut cream at the end. Also I add the pumpkin just before its ready so it doe

n to mush!

Chicken tikka with couscous and mint yoghurthicken thigh cutlets

(1/4 cup) tikka masala curry paste

165g can coconut milk

ml (1 cup) natural yoghurt

up firmly packed mint leaves

cup firmly packed coriander leaves

hallots, ends trimmed, thinly sliced

mall garlic clove, crushed

p finely grated fresh ginger 200g pkt Ainsley Harriott Spice Sensation Cous Cous

sh mint leaves, extra, to serve

1. Preheat oven to 210°C. Line a baking tray with foil. Place a wire rack on the tray.

ep 2

Cut four 1cm-deep slashes in the top of each chicken thigh, almost to the bone. Combine the chicken, curry paste and coconut

a bowl. Place the chicken on the wire rack. Bake in oven for 20 minutes or until the chicken is cooked through.

ep 3



Meanwhile, place the yoghurt, mint, coriander, shallot, garlic and ginger in the bowl of a food processor and process until well

combined. Transfer to a bowl and cover with plastic wrap. Store in the fridge.

ep 4

Prepare the couscous following packet directions.

ep 5

Divide the couscous and chicken among serving dishes. Top with the yoghurt mixture and extra mint leaves. Serve immediately

te: Tip: To help the chicken cook faster, make the slashes in the chicken thigh cutlets about 1cm deep. This will also let the marinade soak right into

cken and give a more intense flavour. Variations Barbecued lamb with couscous & tzatziki: Omit curry paste, coconut milk, coriander and ginge

place the chicken with 4 (about 150g each) lamb rump steaks. Reduce the mint to 2 tbs chopped fresh mint. Reduce yoghurt to 125g (1/2 cup) naturhurt. Preheat a barbecue flat plate or frying pan on medium-high. Cook the lamb for 4-5 minutes each side for medium. Combine the shallot, 1 Lebaumber, coarsely grated, excess moisture removed, yoghurt, mint and garlic in a bowl. Serve with the lamb, extra mint leaves and couscous. Chickennitzel with avocado cream: Omit curry paste, coconut milk, yoghurt, mint, shallot, garlic, ginger and couscous. Replace chicken with 4 (about 150g embed chicken schnitzels. Reduce coriander to 2 tbs chopped coriander. Heat 2 tbs olive oil in a frying pan over medium heat. Cook chicken for 3 mih side. Combine coriander, 1 avocado, halved, stone removed, peeled, finely chopped, 1 tbs fresh lemon juice, 2 tsp sweet chilli sauce and 2 tbs ligam in a bowl. Season with salt and pepper. Serve with chicken, mixed salad leaves and grape tomatoes. Piri piri prawns with mango salsa: Omit theonut milk, yoghurt and garlic. Replace chicken with 24 large peeled green prawns. Replace the curry paste with 1-2 tsp piri piri seasoning. Replace llots with 1/4 red onion, finely chopped. Reduce mint to 2 tbs chopped fresh mint. Reduce coriander to 1 tbs chopped coriander. Reduce the gingerfinely grated fresh ginger. Combine the mint, coriander, shallot, ginger, 1 mango, peeled, finely chopped, 2 tsp brown sugar and 2 tsp fresh lemon jowl. Heat 1 tbs oil in a frying pan over medium-high heat. Cook prawns for 2-3 minutes each side or until prawns curl and change colour. Serve withture and couscous.

iation: I used Rogan Josh and served it with brown rice, broccoli and snow peas

Quick lamb curry

Ingredients

s vegetable oil

g lamb fillet, diced

nion, chopped

arlic clove, crushed

p grated fresh ginger

s korma curry paste (or mild curry paste)

2 cup (375ml) beef stock or water

rge potato, peeled, cut into cubes

rge carrot, peeled, chopped

cup frozen peas

ml coconut milk

iander leaves, to garnish

amed rice, to serve

1. Heat oil in a large saucepan over high heat, add the lamb and brown in batches. Remove and set aside.

ep 2

Reduce heat to medium, add onion, garlic and ginger to pan and cook, stirring, for 5-6 minutes. Add paste and cook, stirring, fo

minutes.

ep 3

Return lamb to pan, add stock and bring to the boil. Reduce heat and simmer for 30 minutes. Add the potato, carrot, peas and

coconut milk and cook for a further 25 minutes.



ep 4

Garnish with coriander and serve with rice.

riations:

ke plenty of vegies, so I also added mushroom, capsicum and beans, as well as the potato and peas as listed.

sed a lean lamb mini roast and diced it up. I was worried that the meat might have gone a bit tough but it was very tendeed coconut flavoured evaporated milk to cut back the fat content, and curry powder instead of the paste.ed bonless lamb fillets and added whole mushrooms, and at the final stage of simmering, put in a teaspoon of cornflour cken the sauce. I also added another cup of stock, plus about half a cup of water to make more sauce. It was a huge hitou want to make it chilli, just add chilli flakes.

picy prawn currys peanut oil

d capsicum, deseeded, sliced

g snow peas, trimmed, halved diagonally

g can baby corn, drained


g medium green king prawns, peeled, tails intact and deveined

s Sharwood's vindaloo curry paste

270ml cans coconut milk

cup (60ml) fresh lime juice

p brown sugar

amed basmati rice, to serve

Method

ep 1

Heat half the oil in a large wok over a medium-high heat. Add the capsicum, snow peas, corn and garlic. Stir-fry for 2 minutes.

Remove and set aside.

ep 2

Add the remaining oil to the wok along with the prawns and curry paste. Stir-fry for 2 minutes. Add the coconut milk. Simmer fo

minutes or until slightly thickened.

ep 3

Return the vegetables to the wok. Cook, stirring occasionally, for 2 minutes or until heated through. Add the lime juice and brow

sugar. Stir through and serve with the rice.

riations:

dded a couple of tbspns of Balti Curry paste when I marinated the prawnsdded one can of lite coconut milk and added Brocollini instead of snow peassed Patak's Mild Curry Paste and one can of light coconut milk as previously suggested. This made plenty of sauce. I also added a csp of fish sauce to finish.

Creamy prawn curry

Ingredients



easpoons vegetable oil

m piece ginger, finely chopped

easpoons madras curry powder

teaspoon dried chilli powder

teaspoon ground turmeric

omatoes, peeled, deseeded, finely chopped

cinnamon stick

ay leaves

0ml can Ayam coconut cream

ups chicken stock

kg large green prawns, peeled, deveined, tails intact

1. Heat oil in a large, heavy-based saucepan over low heat. Add ginger. Cook, stirring, for 2 minutes or until softened. Add curry p

chilli powder and turmeric. Cook, stirring, for 1 minute or until aromatic. Add tomatoes, cinnamon and bay leaves. Stir to combin

ep 2

Slowly add coconut cream, stirring constantly. Add stock. Increase heat to medium. Cook, uncovered, for 10 minutes or until sa

thickens slightly.

ep 3

Reduce heat to low. Add prawns. Cook for 3 minutes or until prawns just turn pink. Discard cinnamon. Serve.

riations:

used madras curry paste not powder, left out the chilli powder, 6 Roma tomatoes & half the coriander! Have decided tothe chicken stock next time as its too runny! Don't think it needs the stock! Will add more madras curry paste next timeCooked the rice in the sauce before adding the prawns, made for a really tasty meal!

Added Snow Peas and used plain curry powder I added some extra veg (carrot, snow peas, mushroom) and used fish instead of prawns. Also used a little less stock trequired to stop it getting too watery.I use 2 tablespooons of Madras Curry Paste instead of the curry powder for a half quantity of the recipe. Also used 1/2 teaspn of chilli powder & turmeric for a half quantity. This recipe is a family favourite,I halved the amounts to make for 3 and lessened the stock and coconut cream so it was thicker. Added carrots, zucchand red capisicum at the begining.I added fresh cauliflower florettes and julienne carrot that I zapped in the microwave first - just to add a bit of extra bod

the dish.

amie's Keralan seafood curry Ingredients

nflower oil, to fry

p mustard seeds

p fenugreek seeds

reen chilli, deseeded, thinly sliced

ndful fresh or dried curry leaves, crumbled

umb-sized pieces of ginger, coarsely gratednions, finely chopped

arge green prawns

p chilli powder

p ground turmeric

ndful yellow or regular cherry tomatoes, chopped

ml light coconut milk

g skinless firm white fish fillets (such as monkfish or ling)

eaped tbs tamarind paste

baby spinach, optional

coriander sprigs, leaves picked, chopped

mes, quartered

Method



ep 1

Heat a good glug of oil in a pan over medium-high heat, add the mustard seeds and cook for 1 minute or until they start to pop.

the fenugreek, green chilli, curry leaves and ginger, and stir-fry for a few minutes until it smells fantastic, then add the onion.

ep 2

Cook for a further 10 minutes or until the onion is soft and turning golden. Add the prawns and cook for a few minutes on each

then add the chilli powder, turmeric and cherry tomato, and cook for a further 2-3 minutes. Stir in the coconut milk and 200ml w

then simmer for 5 minutes or until thickened slightly. Season with sea salt.

ep 3

Add the fish and tamarind, and simmer for 6 –10 minutes until the fish is cooked. Stir through the spinach to wilt just before serv

then serve with coriander leaves and lime wedges

amb dopiazaions are added at two stages to this mild Indian curry, hence the name dopiaza, which means 'onions twice'. We'v

placed onions with leeks, which create a similar savoury-sweet flavour.

Ingredients

(1/3 cup) Greek-style yoghurt, plus extra, to serve

s curry powder (see note)

g lamb leg steaks, cut into 2cm pieces

s vegetable oil

butter

eks, trimmed, 1 cut into 2cm slices, 2 thinly sliced

m piece ginger, finely grated


ng red chillies, finely chopped

g can chopped tomatoes

cup chopped coriander, plus extra sprigs to serve

an or steamed rice (optional), to serve

1. Combine yoghurt and curry powder in a large bowl. Add lamb and stir to coat, then set aside.

ep 2

Heat a casserole over medium heat. Add 1 tbs oil and 20g butter. Once butter is melted, add thickly sliced leek and co

stirring, for 2 minutes or until softened and lightly browned. Remove with a slotted spoon.

ep 3

Add remaining 1 tbs oil to casserole. Brown lamb, in 2 batches, for 2 minutes each side. Remove from casserole. Add

remaining 20g butter, thinly sliced leeks, ginger, garlic and chillies. Cook, stirring, for 3 minutes or until softened. Add

tomatoes, lamb and 250ml (1 cup) water, and bring to a simmer. Reduce heat to low –medium, cover with a tight-fitting

and cook for 35 minutes. Add thickly sliced leeks and cook for 10 minutes or until leeks and lamb are tender.

ep 4

Stir in chopped coriander. Divide lamb dopiaza among bowls and scatter with extra coriander sprigs. Serve with extra

yoghurt and naan or steamed rice, if using.

te: We used Clive of India Authentic Curry Powder, available from supermarkets.

ou have it on hand, stir in 1/2 tsp garam masala. This spice mixture is often added at the end of cooking to maximise its fragrance and flavour.

ri Lankan beef curry



Ingredients

rge onion, roughly chopped

m piece ginger, roughly chopped

oves garlic, roughly chopped

ng red chilli, roughly chopped

ed bird's-eye chilli, roughly chopped

bs ghee (see note)

p ground turmeric

ardamom pods, cracked

p black mustard seeds

curry leaves (see note)

bs white vinegar

beef oyster blade, cut into 2.5cm pieces

rge vine-ripened tomatoes, roughly chopped

riander sprigs, steamed basmati rice and roti, to serve

ylon curry powder

bs coriander seeds

p cumin seeds

tsp fennel seeds

tsp fenugreek seeds

nnamon quill, crumbled

1. To make curry powder, heat a small frying pan over medium heat. Add spices and stir for 1 minute or until fragrant. Tr

to a mortar and pestle or spice grinder and grind to a fine powder.

ep 2

Process onion, ginger, garlic and chillies in a food processor until finely chopped.

ep 3

Heat ghee in a large saucepan over medium heat. Add onion mixture and cook, stirring frequently, for 12 minutes or u

golden. Add curry powder, turmeric, cardamom, mustard seeds and curry leaves. Cook, stirring, for 3 minutes, then st

vinegar. Add beef and cook, stirring occasionally, for 5 minutes or until well coated in spice paste. Add tomatoes, 250m

cup) water and 1 tsp salt. Increase heat to high and bring to the boil. Reduce heat to low, cover tightly with a lid, then c

for 2 hours or until beef is very tender.

ep 4

Remove lid, increase heat to medium, then simmer for a further 20 minutes or until sauce is thickened.

ep 5

Divide curry among bowls and scatter with coriander. Serve with steamed rice and roti.

te: Ghee is clarified butter used extensively in Sri Lankan and Indian cooking. It can be heated to higher temperatures than regular butter without b

ilable from supermarkets. Curry leaves are available fresh from selected greengrocers and dried from supermarkets. For an even milder curry, see

’s-eye chilli. If you’re pressed for time or don’t want to buy a range of spices, use store -bought Ceylon curry powder. From Indian food stores or onl

bie’s Spices, herbies.com.au.

Coriander and cashew lamb curry

http://www.herbies.com.au/






Ingredients

g lamb rump, cut into 3cm cubes

g (1 cup) Greek-style yoghurt

2 tsp ground turmeric (see note)


2 tbs vegetable oil

rge onions, finely chopped

tsp chilli powder (see note)

2 tsp ground coriander

rge tomatoes, peeled,

ded, finely chopped(1/4 cup) roasted cashews, plus extra, to serve

g paneer, (see note) crumbled

cup coriander leaves, plus extra, to serve

apati or other Indian flatbread, to serve

1. To make lamb tikka, combine lamb, yoghurt, 1 tsp turmeric and half the garlic in a bowl. Cover and refrigerate for 30 minutes. H

tbs oil in a large heavy-based frying pan over medium heat. Scrape excess marinade from lamb and cook, in 2 batches, turning

minutes for medium –rare or until cooked to your liking. (You can serve the lamb at this stage.)

ep 2

To make curry, heat the remaining 1 1/2 tbs oil in a large saucepan over medium heat. Add the remaining garlic and stir for 30

seconds or until fragrant, then add onions and cook, stirring frequently, for 30 minutes or until dark golden. Add 1 tsp salt, chilli

powder, ground coriander and the remaining ½ tsp turmeric and cook for 1 minute or until fragrant. Add tomatoes and 125ml (1

water and return lamb to pan. Simmer for 15 minutes or until lamb is tender. (You can serve the curry at this stage with basmat

ep 3

To enrich the curry, process cashews, paneer and 125ml (1/2 cup) water in a food processor to a paste. Add coriander leaves a

process until roughly chopped. Stir paste into curry and cook for 5 minutes or until heated through. Scatter with extra coriander

and cashews. Serve with bread.

Chicken massaman curry (Massaman gai)

Ingredients

nnamon quill

ar anise

cup (60ml) sunflower oils good-quality massaman curry paste

nion, roughly chopped

g skinless chicken thigh fillets, sliced into 3cm lengths

ups (500ml) coconut milk

otatoes cut into 2cm pieces, par-boiled

cup (50g) roasted unsalted peanuts

s fish sauce

cup (60ml) tamarind puree (see note)

s palm sugar (see note) or brown sugar

affir lime leaves (see note)

m piece ginger, grated

ro coriander (see note) or coriander, to serve



1. Heat a wok over medium-high heat, add cinnamon and star anise and heat until fragrant. Add oil and curry paste and stir-fry fo

minutes or until fragrant. Add onion and cook, stirring, for 1-2 minutes until softened. Add chicken and toss to combine.

ep 2

Add coconut milk, potato, peanuts, fish sauce, tamarind puree, palm sugar, kaffir lime leaves and ginger and bring to a simmer

Reduce heat to low, cover and cook for 10-12 minutes until chicken is cooked through. Adjust seasoning to taste and serve with

coriander.

e: Tamarind puree is from supermarkets. Palm sugar is from Asian food stores. Kaffir lime leaves and micro coriander are from selected gro

One-pot red curry chicken and rice

0g chicken thigh fillets, trimmed, cut into 3cm pieces

ablespoons Valcom red curry paste

ups jasmine ricerown onion, finely chopped

x 440g can pineapple thins, drained, chopped

ed capsicum, chopped

5g fresh baby corn, diagonally sliced

0ml can coconut milk

up boiling water

cup frozen peas


1. Preheat oven to 200C/180C fan-forced. Place chicken in a bowl. Add curry paste. Stir until well coated. Refrigerate for 20 minu

time permits.

ep 2

Place rice in an 8-cup capacity baking dish (see Notes). Top with onion, pineapple, capsicum and corn. Pour over coconut milk

boiling water. In a single layer, arrange chicken on top. Cover tightly with foil. Bake for 10 minutes.

ep 3

Uncover. Bake for a further 30 to 35 minutes or until chicken is cooked through and rice is tender (see Notes). Remove from ov

Sprinkle with peas. Stand, covered, for 5 minutes or until peas are heated through. Serve topped with coriander.

te: Want different flavours? Mix it up with green or yellow curry paste.

ook's notes

oking times can sometimes vary depending on the type of dish used. If you are using a heavy-based, well-insulated dish, it can take a while to heat u

e dish is too deep it can take longer to cook as the heat isn’t circulating as easily. We used a dish that was approximately 5c m in depth.

ing water must be used to help start the cooking process and make sure the foil is tight when covering the dish as you don’t want any steam to esc

amb and yoghurt curry



(1/4 cup) ghee

butterfly lamb leg, cut into 4cm pieces

rown onions, finely chopped


s finely grated fresh ginger

s ground cumin

s ground coriander

s garam masala

p sweet paprika

tsp chilli powder

ml (2 cups) chicken stock

g (1/2 cup) thick natural yoghurt

ml (1/2 cup) pouring cream


ught roti bread, warmed, to serve

1. Melt two-thirds of the ghee in a large heavy-based saucepan over medium-high heat. Cook one-quarter of the lamb for 2 minut

turning occasionally, or until browned. Transfer to a plate. Repeat, in 3 more batches, with remaining lamb, reheating the pan b

batches.

ep 2

Add the remaining ghee to the pan. Reduce heat to low. Add the onion and cook, covered, stirring occasionally, for 8 minutes o

soft. Uncover and cook for 5 minutes or until golden. Add the garlic and ginger, and cook, stirring, for 5 minutes or until soft. Ad

cumin, ground coriander, garam masala, paprika and chilli powder. Cook for 2 minutes or until aromatic.

ep 3

Add the lamb and stock. Cover and cook for 25 minutes. Uncover and cook for 35 minutes. Stir in the yoghurt and cream. Simm

30 minutes or until the lamb is very tender and the sauce thickens. Season with salt and pepper. Sprinkle with fresh coriander aserve with roti.

ok's tip: Curries containing cream and yoghurt can curdle easily - to avoid this, make sure the heat is low in step 3 so the curry doesn't boil.

Chicken, potato and spinach curry

ablespoons vegetable oil

0g chicken thigh fillets, cut into 4cm pieces

rge brown onion, halved, sliced

nnamon stick

ardamom pods, bruised


0g jar Patak's Tikka Masala simmer sauce

0g chat potatoes, halved0g baby spinach leaves



in yoghurt and warmed naan bread, to serve

1. Heat half the oil in a large saucepan over medium-high heat. Cook chicken, in batches, for 5 to 6 minutes or until browned all o

Transfer to a bowl.

ep 2

Heat remaining oil in pan. Add onion. Cook, stirring, for 3 minutes or until softened. Add cinnamon, cardamom and garlic. Cook

stirring, for 1 minute or until fragrant.

ep 3

Return chicken to pan. Add simmer sauce and potatoes. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to

Simmer for 30 to 35 minutes or until chicken is cooked through and potato is tender. Stir in spinach. Cook for 2 to 3 minutes or

wilted.

ep 4

Serve curry with yoghurt and naan bread.

Coconut chicken curry with coriander pesto

Ingredients

bs sunflower oil

nion, finely chopped


bs Thai green curry paste

0g chicken thigh fillets, cut into 2cm cubes

bs coriander pesto, plus extra to serve (see note)

up (250ml) chicken stock

0ml coconut milk

small chat potatoes, quartered

tbs fish sauce, to taste

ce of 1 lime, plus wedges to serve

riander leaves, to serve

1. Heat oil in a large saucepan over medium heat. Add onion and cook for 1-2 minutes until softened. Stir in the garlic and curry p

and cook for 1 minute until fragrant. Add chicken and cook for 1 minute, stirring to coat in paste, then stir in pesto, stock and co

milk. Bring to the boil, then reduce heat to medium-low and simmer, stirring occasionally, for 15 minutes until chicken is almost

cooked. Add potatoes and cook for 10 minutes until tender. Add fish sauce and lime juice to taste.

ep 2

Divide the curry among bowls, season, then scatter with coriander and serve with lime and extra coriander pesto if desired.

riation: serve with rice, soaks up the magnificent sauce and makes the meal really enjoyable. The potatoes, although I u

e tiny chat ones, did not cook well in the casserole - took double the time. I would half cook first and then add. I did makesto from scratch and it was well worth it. I know it's not authentic, but I would add some vegetables like snake beans,

ushrooms and possible red pepper just to make it go further. I used over a kilo of chicken for six people (three were hungenage boys) and it all went. Lots of positive comments from the family. I also used more green curry paste as we love soce in our lives.



amb cutlets with chickpea and zucchini curry

Ingredients

rge zucchinis

nion

ove garlic

ml (1/4 cup) olive oil, plus extra, to cook

p ground turmeric

p ground cumin

0g tomato paste

/2 tbs Patak’s Eggplant Pickle, (see note) plus extra, to serve

400g cans chickpeas

mb cutletsriander leaves, Greek-style yoghurt and pappadums, to serve

1. Cut zucchinis into 1.5cm pieces. Peel onion and garlic, then finely chop. Toss zucchinis with oil, spices and 1 tsp salt in a bowl

combined.

ep 2

Heat a heavy-based frying pan over medium heat. Add zucchini mixture and cook, stirring occasionally, for 5 minutes or until it

to soften. Add onion and garlic, and cook, stirring, for 5 minutes, then add tomato paste and eggplant pickle, and cook, stirring,

minutes. Drain chickpeas, rinse, then drain again. Add to pan with 250ml (1 cup) water and simmer for 8 minutes or until chickp

are warmed through.

ep 3

Meanwhile, heat a large, heavy-based frying pan over high heat. Rub lamb with a little oil and season with salt and pepper. Coo

minute each side for medium or until cooked to your liking.

ep 4

Scatter coriander over curry and serve with lamb cutlets, extra eggplant pickle, yoghurt and pappadums.

hai chicken & asparagus curry

Ingredients

s sunflower oil

g chicken breast fillets, cut into 2cm cubes

rge onion, finely chopped

arlic cloves, crushedmongrass stem, outer leaves removed, quartered lengthways



s green curry paste

ml coconut milk

up (250ml) chicken stock

s green peppercorns*, drained

affir lime leaves*

unch thin asparagus, woody ends trimmed, halved

h sauce, to season

iander leaves, steamed jasmine rice and lime wedges, to serve

1. Heat oil in a wok over high heat. Stir-fry chicken, in batches, until golden all over. Transfer to a bowl and set aside.

ep 2

Return the wok to the heat. Add onion, garlic and lemongrass, and stir-fry for 1 minute. Add the curry paste and cook, stirring, f

further minute. Return the chicken to the wok and add the coconut milk, stock, peppercorns and kaffir lime leaves, then bring to

boil. Reduce the heat to medium and simmer for 2 minutes. Add the asparagus and cook for a further 2 minutes or until bright g

Season to taste with fish sauce.

ep 3

Serve curry, garnished with coriander, with jasmine rice and lime wedges.

riations:

ed lime zest instead of kaffir lime leaves, worked great so added 1 tbl brown sugar/ palm sugar to balance the flavours at the end

Asian greens and shiitake mushrooms

bs peanut oil


p finely grated fresh ginger

0g fresh shiitake mushrooms, thinly sliced

unch baby pak choy, trimmed, leaves separated, stems cut from leaves

unch baby bok choy, trimmed

425g can baby corn spears, drained

bs oyster sauce

bs soy sauce

bs water

1. Heat oil in a large frying pan or wok over medium-high heat. Add garlic and ginger. Stir-fry for 30 seconds or until aromatic.

ep 2

Add the mushroom and stir-fry for 2 minutes. Add the pak choy stems and stir-fry for 1 minute. Add the pak choy leaves, buk c

corn, oyster sauce and soy sauce. Toss to combine.

ep 3

Add the water and reduce heat to low. Cover and cook for 2 minutes or until the vegetables are just tender. Serve.

te: Serves 6 as part of a banquet.

e-saving tip: To save time, prepare the garlic, ginger and vegetables up to 3 hours ahead. Store in an airtight container in the fridge.

riation: I added some prawns & udon noodles plus some red capsicum for color.



eef rendang

Ingredients

p coriander seeds

p cumin seedstsp turmeric

rown onion, coarsely chopped

arlic cloves, coarsely chopped

m piece fresh ginger, peeled, coarsely chopped

ng fresh red chilli, coarsely chopped

gravy beef, cut into 5cm pieces

400ml cans coconut milk

(1/2 cup) desiccated coconut

em lemon grass, trimmed, bruised

nnamon stick (see note)

amed rice, to serve

cup fresh coriander leaves

1. Place the coriander and cumin in a small frying pan over medium-high heat. Cook, shaking the pan, for 2 minutes or until the m

is aromatic.

ep 2

Transfer to the bowl of a food processor. Add the turmeric, onion, garlic, ginger and chilli, and process until smooth. Transfer to

large bowl. Add the beef and stir to coat. Cover and place in the fridge for 4 hours or overnight to marinate.

ep 3

Place the beef mixture in a large saucepan. Add the coconut milk, coconut, lemon grass and cinnamon. Bring to the boil over

medium-high heat. Reduce heat to low and simmer, stirring occasionally, for 2 1/2 hours or until the beef is very tender. Removdiscard the lemon grass and cinnamon stick.

ep 4

Increase heat to medium-high. Cook, stirring often, for 25 minutes or until the liquid has evaporated. Divide the rice and beef am

serving dishes. Top with the coriander leaves to serve.

te: You can also use boneless beef chuck steak in this recipe. If cinnamon sticks are unavailable, use 1/2 tsp ground cinnamon instead.

iations:

so add extra (ground) spices and another chilli to the coconut milk mixture at the start of cooking.u have to add more flavours to this curry. The amount of coriander and cumin is too little, I added another tsb of each as well as tumo added tamarind puree to the paste which added a nice flavour. I fried the beef initially with a cup of beef stock until dry and then adcoconut milk to boil. I added potatoes and fresh coriander and extra chilli.

ctually used this recipe as a base but added salt, pepper, beef stock powder, half a tsp of garam masala, green beans, lebanese eggd butternut pumpkin and blanced almonds (about half an hour into the cooking time with the coconut milk). I didn't do the last step whs to cook for an extra 25 mins until all liquid reduced because i like my curries with more sauce and not dry

Chicken bibimbap



ups white calrose rice

g chicken stir-fry strips

cup soy sauce


blespoons vegetable oil

rge carrot, peeled, cut into matchsticks

g green beans, trimmed, halved

ebanese cucumber, deseeded, cut into matchsticks

g shiitake mushrooms, thickly sliced

ggs

illi dressing

cup Korean red chilli paste (kochujang)

blespoon rice wine vinegar

blespoon sesame oil

aspoon caster sugar

1. Place rice and 3 cups cold water in a saucepan over high heat. Bring to the boil, stirring occasionally. Reduce heat to low. Sim

covered, for 12 to 14 minutes or until liquid has absorbed. Remove from heat. Stand, covered, for 5 minutes.

ep 2

Meanwhile, place chicken, soy sauce and garlic in a large glass or ceramic bowl. Toss to coat. Set aside.

ep 3

Make Chilli dressing: Combine chilli paste, vinegar, sesame oil and sugar in a bowl.

ep 4

Heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Add half the chicken mixture. Stir-fry for 2 to 3 minutes or until go

and cooked through. Transfer to a bowl. Repeat with 2 teaspoons oil and remaining chicken. Add 2 teaspoons oil to wok. Add c

beans, cucumber and mushroom. Stir-fry for 2 to 3 minutes or until beans are tender. Add to chicken. Cover to keep warm.

ep 5

Heat remaining oil in a large frying pan over medium heat. Crack eggs into pan. Cook for 2 minutes or until eggwhites are set a

yolks soft. Divide rice between plates. Top with chicken mixture. Top with egg. Serve with chilli dressing.

te: Kochujang is a Korean condiment made from red chillis, rice powder and fermented soy beans, and is available in tubs from Asian supermarket

ld use an Asian hot chilli sauce instead.

Creamy coconut and vegetable laksa

ablespoon vegetable oil

0g jar laksa paste

/2 cups salt-reduced chicken stock

ablespoons grated palm sugar

ablespoons fish sauce

5ml can light and creamy coconut evaporated milk

0g firm tofu, cut into 1cm cubes

g snow peas, trimmed, thinly sliced

ablespoon lime juice

0g dried rice vermicelli noodlesup bean sprouts, trimmed



reen onions, thinly sliced

sh coriander leaves,

ced long red chilli and lime wedges, to serve

1. Heat a wok over high heat. Add oil. Swirl to coat. Add laksa paste. Cook, stirring, for 3 minutes or until fragrant. Add stock, palm

and fish sauce. Bring to the boil. Reduce heat to medium. Add milk. Simmer for 5 minutes. Add tofu and snow peas. Cook for 2

minutes. Remove from heat. Add lime juice. Stir to combine.

ep 2

Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain.

ep 3

Divide noodles between bowls. Ladle coconut mixture over noodles. Serve with bean sprouts, green onion, coriander, chilli and

wedges.

te: Palm sugar is found in the Asian food section. Substitute with brown sugar.

iations:

local was out of Tofu so I added shitake mushrooms instead - yum! Added a few leaves of fresh mint and big handful of corriander.ubstituted the tofu with chicken - without any effort it cooked to perfection!

an choy bau

0g pork mince

esh shiitake mushrooms, thinly sliced

ml (1/4 cup) oyster sauce

0g pkt Sun rice Singapore Style Fried rice in 90 Secondseberg lettuce leaves

1. Heat a large non-stick frying pan over medium heat. Cook pork mince, stirring with a wooden spoon to break up any lumps, for

minutes or until the mince changes colour. Add mushroom and cook, stirring occasionally, for 2 minutes or until soft. Add the oy

sauce and stir until well combined.

ep 2

Add the rice and cook, stirring, for 2 minutes or until the rice is heated through. Divide the pork mixture among lettuce leaves.

te: Cook's tip: Dried shiitake mushrooms can also be used. To soften, before slicing, soak them in boiling water for 10 minutes.

sh shiitake mushrooms give depth of flavour and authenticity to this dish

riation: I added bean sprouts and a little garlic

Flavours of East to West

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