Tag Archives: spicy

Spicy Salmon and Pea Fishcakes

myfishcake

Ingredients

  • 500g leftover cooked potatoes or mash from the chiller cabinet
  • 418g can pink or red salmon , drained or leftover fresh salmon
  • 140g frozen peas , defrosted
  • handful mint leaves, roughly chopped
  • 1 tbsp      sweet chili sauce or 1 tsp hot chilli sauce
  • 1 tbsp      tartar sauce
  • about 3 tbsp plain flour, for dusting
  • 3 tbsps   olive or vegetable oil
  • salt to taste
  • lemon wedges to serve, optional

Procedure

  • 1   If you are using leftover cooked potatoes, mash them until they are smooth. Flake the salmon into a bowl, removing any skin and  bones. Add the peas, mint, tartar sauce and mashed potato, and season to taste. Mix well, then, using floured hands shape into 8 flat fishcakes. Dust with flour.  Heat the oil in a large frying pan over a medium heat. Fry the fishcakes in 2 batches for 3-4 minutes each side, turning carefully with a fish slice or spatula until golden and crisp. Serve with a squeeze of lemon and a green salad.
  •  

Servings: 4

 Very easy

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Filed under English/European, Sides and Snacks

Mughlai Chana Gosht (Chickpea and Lamb curry)

channa dhal with meat

As always you will find my curries in larger quantites than many other sites. There are 3 people in my household and i like to ‘eat one and freeze one’ and this freezes very well.

Mughlai simply refers to where the inspiration comes from – this dish is very typical South Asian.

Ingredients:

      •  250  split chickpeas (chana)
      •  1 kg boneless lamb, 1  1/2″cubes
      •  6 tbsp ghee or vegetable oil
      • 2 medium onions finely diced
      • 1 tbsp ginger powder or small piece of fresh ginger
      •  2 tsp garam masala
      • 6 cloves of garlic
      • 1 1/2 tsp curry powder
      • 1/2 tsp turmeric powder
      • 4 or 6 chopped green chillies
      • 1/2 tin of chopped tomatoes
      • 1 piece of cinnamon
      • juice of 1 lemon
      • salt to taste
      • chopped coriander to garnish

Process:

      • Wash Chana Dal 3-4 times with water then enough water to cover the daal. Soak for at least 3 hours.
      • Pre cook the meat in a little salt and boil for about 15/20 minutes until almost tender then remove from the heat and set aside but dont discard any liquid as we will use this later..
      • Boil the daal with salt in 500ml of water, cinnamon and ginger in a pressure cooker till the daal is soft but not broken. 15/20 minutes on medium heat.
      • In seperate pan, heat 6 tbsp of ghee and fry the onions till golden brown then add the ginger and garlic and fry for a further 3 minutes.
      • Add the salt, tinned tomatoes, remaining chillies and stir for 2/3 minutes before adding the dry spices.Continue to fry this mixtrure for 3/4 minutes.
      • Add the meat and on a low heat stir fry the meat, browning it and sealing in the flavour for about 5 minutes. Do not let it catch the bottom. If you find it needs some moisture add 2 tbls of the liquid set aside at a time. Fry until the oil seperates from the sauce.
      • Add 500ml of boiling water (including the set aside juices) and cook on a low heat for about 5 minutes or until the meat is tender.
      • Add the daal and lemon juice to this mix, stir and simmer for another 5/ 10  minutes.
      • Garnish with coriander leaves and serve with naan or roti.
      • Serves 6

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Filed under India/Pakistan, Meat

How to Make the Perfect Tandoori Roast Lamb

I came accross the video on you tube and thought i would share it with you. Its an alternative to your usual roast lamb.

  • Ingredients
    Leg of lamb, approximately 2 kg
  • 2 medium onions, peeled and roughly chopped
  • 4-5 cloves of garlic, peeled and 2 halved
  • 1.5 inch piece of ginger, peeled and roughly chopped
  • 2 tablespoons besan (gram) flour (leave out if not available)
  • 1 tablespoon coriander powder
  • A few strands of saffron, soaked in a tablespoon of warm water
  • 3-4 bay leaves
  • 1 inch stick of cinnamon
  • 3-4 cardamoms
  • 6-7 black pepper corns
  • 5-6 cloves
  • 1 teaspoon cumin powder
  • 1-2 teaspoons chilli powder
  • 2 tablespoons good quality oil
  • Juice of 1 lemon or lime
  • 1 small carton of creamy, natural yoghurt
  • Salt to taste

Note: You can replace the bay leaves, cinnamon, cardamoms, black pepper corns and cloves with 1 tablespoon of good quality garam masala. Home made is best, as cheap ready made ones are bulked out with other, cheaper spices.

  • MethodMake slits in the leg of lamb, insert a few halved cloves of garlic into a few of the slits, and set lamb aside.
    Optional: Grind the whole spices (see Hints & Tips).
  • Place all ingredients except yoghurt into a blender and blitz until smooth. Transfer paste to a bowl, add yoghurt and mix well.
  • Taste and adjust spices. Remember that the spice paste has to give enough flavour to 2 kg of meat, so it has to taste a little over-salted and over-spiced at this stage. Spread the spice paste over the lamb, ensuring that some is worked into the slits.
    Leave to marinade at least overnight. For best results, 24 to 36 hours.
  • Place on a baking tray and cover with aluminium foil.
  • Cook at 375 F, 190C for 1 1/2 hours for pink meat (or 2 hours for well-done meat).
  • Baste from time to time and leave uncovered for last half hour, so that the spices and meat turn brown.

Hints & Tips

Ingredients
•Make sure you use full fat yoghurt for this recipe as low fat yoghurt often splits when heat is applied. Thick Greek-style yoghurt works well.
•If using frozen lamb, defrost thoroughly and drain resulting liquids before applying marinade.
•Instead of buying tiny jars of spices from the supermarket, it’s more economical to buy in slightly larger quantities from Asian grocery shops. However, spices fade over time, so if you don’t use them up quickly, they’ll lose their intensity of flavour. I’d recommend storing a small amount of each one in easy-to-access spice jars, keeping the rest in your freezer and replenishing as and when you need to.
•Fresh ingredients such as ginger, coriander and other key ingredients for Indian cooking are also often cheaper in Asian and other ethnic grocery shops. If you don’t have an Indian or Pakistani shop near you, look in stores specialising in Chinese or Caribbean food, as there are many cross-over ingredients.

Tips
•If your food processor or blender is not very powerful, grind the whole spices in a spice or coffee grinder first, before combining them with the other ingredients. If you have a powerful food processor or blender, add the whole spices with the other ingredients and grind in one step.

Alternatives
•You can use this marinade recipe on any meat or fish from larger joints or whole chickens, to smaller cuts such as lamb shanks or individual portions of chicken. It also works well on whole fish, though will need far less marinating time.

Serve with
•We love this tandoori roast lamb with traditional British trimmings – roast potatoes and parsnips, carrot and swede mash, savoy cabbage and gravy. We serve it with either a mint raita or mint jelly. For Christmas, we add chipolatas and stuffing and brussel sprouts for my sister who adores them…
•Of course, the lamb leg also works as the centrepiece for an extravagant Indian feast. I recommend my favourites such as chicken curry, stuffed aubergines, an additional vegetable dish such as cauliflower and potatoes, a daal or red kidney bean curry, some chapatis and rice on the side. To start, maybe pakoras or samosas and afterwards, a vermicelli kheer, similar to rice pudding but made with vermicelli pasta. Recipes for these dishes can be found on my mum’s site, Mamta’s Kitchen.

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Spicy Goat Rogan Josh by the Curry Guy

I have been married to hubby for 46 years. He was born in the Kashmir valley  which the Mughal emperor Jahangir called  “Paradise on Earth.” Now it is disputed territory administered by three countries: India” ,Pakistan and the People’s Republic of China. In 1947 he fled from the beautifull valley as war broke out. He was then raised in Azad Kashmir until the age of 18 and  then he came to the UK to study in 1961.

Kashmir is  known for the Kashmiri saffron, which is very expensive. But, only a small quantity of it provides flavour to a dish. Walnuts and almonds are available throughout the year. Shah Zira, Kashmiri chillies and honey are the other items which are grown in Kashmir. During festive occasions, the Kashmiris serve a feast called Wazwan. The Wazwan consists of 36 meat dishes prepared specially by highly trained chefs and eaten together. The feast begins with the passing around of the Tash-t-Nari for guests to wash their hands, followed by the various delicacies served in large silver platters or thramis piled high with long grained rice crowned with Dum Kokur (chicken cooked in saffron scented yoghurt), Alu Bukhara Korma (mutton simmered in a splendid sauce of yogurt, almonds and plums) along with methi, Rogan Josh, Kebabs, vegetables, gushtaba, Tabak Maaz (crunchy rib chops), Seekh Kababs and chutneys. The dessert is usually phirni and Kahwah. Kahwah is the green tea, flavoured with saffron, cardamom and almonds.

A form of Wazwan is still performed on a slightly smaller scale within Asian communities here in the UK particularly on special occasions and when you need to impress guests lol.

I have the honour of family, near, far and wide to be called one of the best cooks in Kashmiri cooking. I find it time consuming to write recipes as I never measure ingredients in this type of cooking, it is all by instinct and years of practice. You will find from time to time I will be posting when I remember to write it down whilst cooking.

The reason I am explaining all this is because I want to introduce my readers to The Curry Guy who I admire very much for his great recipes. They are so close to the Kashmiri cuisine I cook that there is no point in me writing all mine down here. The one I will  share with you here today is for Rogan Josh. The only difference in my recipe is that I would use mutton or lamb with fresh green chillies instead of red chili powder and a good pinch of saffron. I love goat however and it makes a change to see Dan include this in his recipe.

Brilliant for an Englishman with no direct links to Kashmir lol. check out his website and buy his e-book because one day he could be famous.

roganjosh1

Rogan Josh by the Curry Guy

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Filed under India/Pakistan, Meat