Kerelan Fish Curry

Ingrediants :-
1.25kg firm white fish
Salt
2 teaspoons turmeric
1 tablespoon vegetable oil
2 medium onions, halved and cut into fine half-moons
2 long red chillies
4cm piece fresh ginger
Pinch ground cumin
1 x 400ml tin coconut milk
1-2 tablespoons concentrated tamarind
1 tablespoon liquid fish stock

Method
Serves: 4-6
1. Heat the oil in a large, shallow pan and peel and tip in your fine half-moons of onion; sprinkle them with a little salt to stop them browning and then cook, stirring, until they've softened; this should take scarcely 5 minutes.


2.Cut the fish into bite-sized chunks, put them into a large bowl, and rub with a little salt and 1 teaspoon turmeric.
3.Add the remaining teaspoon of turmeric and the cumin. Fry them with the onions for a few minutes. Cut the whole, unseeded chillies into thin slices across (although if you really don't want this at all hot, you can deseed and then just chop them) and then toss them into the pan of softened onions. Peel the ginger and slice it, then cut the slices into straw-like strips and add them too
4.Pour the tin of coconut milk into a measuring jug and add a tablespoon of tamarind paste and the fish stock, using boiling water from the kettle to bring the liquid up to the litre mark. Pour it into the pan, stirring it in to make the delicate curry sauce. Taste and add more tamarind paste if you want to. And actually you can do all this hours in advance if this helps.

5.When you are absolutely ready to eat, add the fish to the hot sauce and heat for a couple of minute until it's cooked through but still tender.

Daddy's Butter Chicken

Ingrediants :
Tandoori Chicken
600g chicken thigh fillets, cut in three
Juice of 1 lime
1 tablespoon Kashmiri chilli powder
½ teaspoon salt
½ cup thick Greek yoghurt
1 teaspoon garlic paste, minced on microplane
1 teaspoon ginger paste, minced on microplane
1 teaspoon garam masala
½ teaspoon dried fenugreek leaves
1 tablespoon sunflower oil

Butter sauce
2 tablespoons sunflower oil
1 large brown onion, chopped
1 teaspoon ginger paste
½ green chilli, finely chopped
3 green cardamom pods, lightly crushed
2g blade mace
2 tablespoons cashew paste
600g vine ripened tomatoes, chopped
50ml tomato puree
1 cup chicken stock
½ teaspoon salt
1 teaspoon honey
1 teaspoon garam masala
1 teaspoon Kashmiri chilli powder
1 teaspoon dried fenugreek leaves
50g unsalted butter
100ml pure cream
Green chillies, fresh coriander and cream for garnishing

Method
1. For tandoori chicken, add all ingredients for marinade except oil to a bowl and mix well. Coat chicken with marinade and refrigerate for 3 hours or overnight.

2. Preheat oven grill, and place chicken on the grill rack, with a tray underneath to collect the drippings. Grill for 8-10 minutes, brush with oil, turn chicken over and grill for another 4-5 minutes until the chicken is cooked. Keep aside.

3. For butter sauce, heat oil in a frying pan over medium heat, add onion and cook until translucent. Add ginger paste, green chillies, cardamom, mace and cashew paste and fry for a further 2 minutes.

5. Add tomatoes, tomato puree, stock and salt and simmer, stirring, occasionally for 5 minutes. Remove from heat and set aside to cool.

6. Once cool, blend to a puree to make a smooth sauce. Strain through a sieve. Return sauce to pan and cook over low heat. Add the honey, followed by the tandoori chicken and drippings. Stir and simmer for 3-4 minutes.

7. Sprinkle over garam masala, Kashmiri chilli powder and dried fenugreek leaves. Add the butter and stir until it melts. Finally stir in cream and take off heat. Garnish with green chillies, fresh coriander and cream. Serve with rice or naan bread.

Simple Thai curry chicken

Ingredient :-
4 pieces chicken thigh
4 lemon grass
3 kaffier lime leaves
1 chilli
6 slices of ginger
1 1/2 cups coconut milk
1 tbsp fish sauce

Coriander to garnish

Method:-
1. Blend lemon grass, chilli, ginger and lime leave to a paste
2. Fry paste till fragrant
3. Add in chicken
4. Add in coconut milk
5. Add in fish sauce and simmer to cook
6. garnish with coriander and serve with rice

Curry Paste (Fish Head Curry)

Ingredients
Step 1
3 dried chili (halved and soaked for 30 mins)
1 1/2 tsp coriander
1 1/2 tsp cumin
1 1/2 tsp fennel
1 1/2 tsp black pepper corn

Step 2
10 gm Dessicated coconut
3 garlic clove
2 cm ginger
1 1/2 tsp tumeric powder
1 lemongrass stalk
lime juice

step 3
1/2 tsp balanchan
1/2 tsp palm sugar
2 tsp tsp oil

Curried carrots

Ingredients

(Serves 4)

3 medium sized carrots, roughly chopped
1 brown onion, diced
4 cloves of garlic, chopped
1 tsp black mustard seeds
2 tbsp curry powder
2 tbsp raisins
1 kaffir lime leaf
¼ preserved lemon, remove the flesh and finely chop the rind
2 tbsp olive oil
500ml vegetable stock
1 tbsp honey


Method

In a warm pan, add the oil and fry the onions until softened.

Add the lime leaf, garlic, mustard seeds and stir for a minute.

Add the raisons and preserved lemon and fry for a further minute.

Add the curry powder, carrots, stock and honey and stir through. Bring to the boil, place on a lid and simmer gently for 30 minutes.

Remove the lime leaf. Serve sweet and sour curried carrot chunky or roughly blend with Mr Buzzy.