Paneer is a fresh acid-set, non-melting cheese commonly used in Indian cooking. Perfect for a vegetarian feast. This sweet pumpkin and paneer curry by Mindi from mama nagi’s has a thick sauce with spinach leaves and coriander (cilantro) for balance. Preheat your oven to 220ºC (425ºF). Cut the pumpkin into evenly sized pieces, place them in…… Continue reading two paneer curries
Tag: curry
fioretto cauliflower curry
Fioretto cauliflower (Chinese cauliflower, flowering cauliflower, sprouting cauliflower) is a hybrid of white cauliflower and broccoli. It has a more open growth habit than cauliflower with long light green stems and smaller, less dense florets. The stems retain a firmer texture and the flavour is sweet and nutty. I used it in this delicious mild…… Continue reading fioretto cauliflower curry
egg curry + moong and red lentil dhal
Here’s a quick recipe for hard-boiled eggs from Madhur Jaffrey’s ILLUSTRATED INDIAN COOKERY. Perfect with rice or paratha or as an addition to a larger Indian meal. First hard-boil 6-8 eggs. Peel and halve them and set aside. To make the sauce, heat some oil over medium heat in a frypan and add 1 finely…… Continue reading egg curry + moong and red lentil dhal
beef kofta curry + fried eggplant
Here’s a classic Pakistani-style kofta curry. Easy to make and utterly delicious! First make the kofta (meatballs). In a food processor pulse 1 small roughly chopped onion, 1 roughly chopped green chilli and a packed ¼ of cup of coriander (cilantro) leaves and stems until the onions are just chopped but not liquified. Add 450g (1 lb) of minced…… Continue reading beef kofta curry + fried eggplant
olah olah
Olah olah is an Indonesian vegetable curry of crisp stir fried vegetables in a creamy coconut sauce. The recipe comes from the fabulous cookbook FIRE ISLANDS Recipes from Indonesia by Eleanor Ford. An excellent side dish or a meal on its own – serve it with rice and prawn crackers. First make the spice mix.…… Continue reading olah olah
butternut and cashew curry
This lovely Sri Lankan curry, adapted from this recipe by Annabel Crabbe, makes a satisfying main. Peel and cut 1 butternut pumpkin (squash) into wedges and place them in a large bowl. Drizzle with oil, season well with salt and freshly ground black pepper and toss to coat everything. You can roast the wedges of…… Continue reading butternut and cashew curry
kari ayam
At a recent potluck, Jane brought this traditional Malaysian chicken curry and kindly shared her recipe with me. It’s fragrant, comforting and delicious. Jane cooks this by feel so ingredient amounts are a little flexible. For the curry paste you will need 2 medium yellow onions, 4 garlic cloves, a similar amount of ginger, 3…… Continue reading kari ayam
prawn and butternut curry
The acidity of tomatoes and the sweetness of butternut pumpkin (squash) lend a great balance to this prawn (shrimp) curry. If you’re looking for a way to impress, use the outside of the pumpkin as a serving dish. In a heavy saucepan, melt some ghee or vegetable oil and add a finely diced onion, 3…… Continue reading prawn and butternut curry
rendang
Originally from Indonesia, Rendang is also a popular Malaysian dish. Known as a dry curry, it consists of meat cooked in coconut milk and spices until the meat is incredibly tender and the coconut and spices are reduced to a rich thick paste which clings to the meat. Use 1½ kg (3⅓ lbs) of gravy or…… Continue reading rendang
green curry mussels
These green-lipped mussels were delicious cooked in a Thai green curry and served over fat egg noodles. For the green curry, a home-made paste is the best but when I’m in a hurry I use store bought curry paste. Fry the paste in a little coconut fat until fragrant then add 1 large diced eggplant (aubergine)…… Continue reading green curry mussels
michelle picker cooks 