Tag Archive | Curry

Carina’s version of EGG AND POTATO CURRY

This curry is said to be one of the most favourite breakfast curries here in Kerala (South India) – so it may be or not! To cut a long story short – it is not in our house! Here we will have it for Lunch only. The girls and I love eggs but JS – simply cannot overcome his aversion to eat them; sadly. And so subsequently he is missing out on so many beautiful egg dishes.

Having said this, he nevertheless makes for me his most delicious version of Kerala Scrambled Eggs, especially when I am suffering from a cold or just simply long for this dish.

This curry is such a staple in many houses that it is quite difficult to actually find much difference from one recipe to the other. The base of this dish is obviously the same, with different spices added depending on the individuals taste. Then one also has the choice to add Coconut, Cashew paste (for extra richness) and potatoes. I suggest to you dear readers that you do what I did long ago – follow (my) recipe and when later you sit down to eat, make a couple of notes of the item you might want to change, left out or even double – the choice is entirely yours.

So what you read and see today is the curry I make in my own kitchen enjoyed by the girls, visitors and by myself.

JS and I are having such a hectic time right now. Whilst in town a couple of days ago we decided to drive all the way out to Willingdon Island to have Lunch at VIVANTA by Taj – Malabar (formerly TAJ Malabar) a most beautiful hotel with an incredible Spa. Sadly no time for any much needed pampering or leisurely swim in their beautiful infinity pool overlooking the mouth of the Arabian Sea and where on a lucky day one can see “dolphins” dancing in the wake of boats passing through the blue waters. Heaven!

But I had to smile when I saw on Chef’s Buffet display “Mutta (Egg) Curry

This curry is delicious with so many other items, rice, plain chunky bread or rolls,

Appam and even Idli.

For some of you reading this recipe it might appear a bit “rich”, but I am a great believer of going for ‘the whole hog’ when I go for a dish I do not have too often – otherwise where is the fun?!

For 2 people I used the following:
4 x hardboiled eggs, peeled and halved
1 ½ x large onions, finely sliced
2 x large green chillies slit
1 x large green chilli cut into tiny thin rings
1 x large potato cut into quite small cubes and boiled
Sprig of curry leaves
1 x glass of thickish coconut milk made from powder
Some cashew paste for extra delicious richness
1 x tsp of (home-made) ginger & garlic paste
Coconut oil (use sparingly)
1 x large tsp of Coriander-powder,
¼ x tsp of each of Turmeric- and Fennel-powder
Salt to taste

Method:
In a vessel heat oil and add the sliced onions and salt, followed 2 minutes later by all the green chilli and the ginger- & garlic-paste. Fry for a couple of minutes on medium heat.
Now add all the masala powders and fry further for 2-3 minutes.
Add the cooked and cubed potato.
Add the coconut milk, stir everything and bring gently to a boil.
After this reduce heat right down, add the eggs and gently (so they do not break) stir them in the gravy. Allow gravy to thicken and after 5 minutes or so your curry is ready.

Before serving I sprinkle a tiny bit of (home-made) garam masala over the curry.

That’s it – ready and to be enjoyed. Guten Appetit.

Namaskaram
Carina

Mango Relish – Companion for Mushroom and Okra Curry

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Yesterday I decided to “blitz” the inside of my 2 refrigerators – clearing out an array of containers with bits and pieces which by now most definitely were beyond their ‘best- sell- by- date’.

And when I came to my bottom vegetable drawers I knew that this was the end of a lazy Saturday afternoon for me. I know, I know – I should have attended to this matter in hand a week earlier, but….for one reason or another I never got around to it. Please do tell me, how often do you actually clear your own vegetable drawers?

Once I had started I decided to fill a number of boxes with cleaned and cut up vegetables. Beans – top and tailed, cauliflower and broccoli – cut into florets, the usable stalks of those cut into small pieces and kept for my soups, Carrots peeled and cut into nice little ‘matchsticks’ – ready to be nibbled on whilst writing on my computer or/and late night snack when watching a movie; I am sure by now you get the picture. By the time all this was done, labelled and put back into the fridges after having thoroughly cleaned them I was in no mood to start cooking much.

But since we do like Mushrooms, Okra and Mango – we decided that I would make this little light Lunch for us – its quick, nutritious and most of all delicious. I peeled the Mango and onion and put some nice music on whilst I quickly did the rest.

Mango Relish – Companion for Mushroom and Okra Curry

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I did not weigh anything, so just go as well by how hungry you are.

I used for the 2 of us the following:

2 handfuls of nice firm Okra (Ladyfingers), topped and tailed and cut lengthwise in half (or rounds, if you prefer)

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1 pre-packed button mushrooms, wiped clean with dry cloth, (never ever use water!)
1 biggish onion, peeled and thinly sliced
1 small piece of fresh ginger, finely chopped
4 small garlic pods, sliced
2-3 red chillies, deseeded and finely chopped
3 tomatoes, deseeded and chopped into small cubes
1 tsp fennel seeds
½ tsp turmeric powder
1 tsp cumin powder
1 tsp coriander seeds (or ½ Tbsp coriander powder)
1 handful of coriander leafs (cilantro), washed and chopped
1 Tbsp of Vegetable oil
½ cup of water
Salt to taste

How to cook:

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Take a Wok and over medium heat add oil and when hot add fenell- and coriander seeds and allow them to sizzle for only a second (or they will burn).
When this is done, add turmeric- and ground cumin powder and stir quickly.

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After only 1 minute add onions and cook for another 5-6 minutes and then add garlic, ginger, tomatoes and little bit of water (so that Masala will not stick), stir and now add all your mushrooms and okra.

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Stir carefully again, cover and let it simmer for maximum 10 minutes.
Check for salt and maybe add just another Tablespoon or two of water to this and uncovered let it cook for just another 5 minutes or so. Keep checking the ‘bite’ on the okra – you want them just a little bit crunchy but not soft or mushy.

When ready, take off the flame, stir in some of your chopped coriander leafs and serve.

It is delicious with just plain (long grain) Basmati rice and some of the mango relish on the side.

For the mango relish you will need:

1 or 2 large ripe Mangos, washed, peeled and cut away from the big stone inside
1 medium sized onion, chopped into small pieces
1 small piece of ginger
2 red chillies (or more!) – deseeded
Pinch of each salt and sugar

How to make:

Add the chopped mango(s), garlic, chilli, ginger and onion into your Blender and ‘blitz’ this for a couple of seconds until the relish is quite smooth.
Check your seasoning: you may want to add more salt since the mangos are quite sweet.

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Note:
I used the famous Alphonso Mango, which Jo brought back from the market. The Mango season has just started and so the kitchen is never without this delicious fruit right now.

According to Wikipedia, Alphonso mango is a seasonal fruit, considered to be among the most superior varieties of the fruit in terms of sweetness, richness and flavour.

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The variety is named after Alphonso de Albuquerque, a Portuguese general and military expert who helped establish Portuguese colonies in India. The Portuguese introduced grafting on mango trees to produce extraordinary varieties like Alphonso.

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The fruit was then introduced to the Konkan region in Maharashtra, Goa, Gujarat and some parts of southern state of Tamil Nadu, Karnataka and Kerala.

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KADALA and Puttu!

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K ……. Is not only for KERALA but also for one of our most favourite breakfast dishes….. KADALA and Puttu!
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It is an easy dish to make; it only takes just under 1 hour to bring it to your table, providing you have remembered to soak the Kadala (black Chickpeas) previously for around 10-12 hours. I hate pressure cookers, I refuse to have one in the house, still filled with memories of my mother’s carrots decorating her kitchen ceiling, so I work the old-fashioned way and even soak my Kadala for 2 nights, changing the water in between.
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No need to keep in fridge. The final cooking takes place the evening before we want this for breakfast and true to the saying “….. a good stew tastes even better the next day …..” We feel this applies here, too. In our opinion anyhow.
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Kadala (Chickpeas) Curry and Puttu

For 4 good servings I use the following:
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1 cup uncooked Kadala (this doubles when cooked)
A pinch of Turmeric powder, to add to Kadala cooking water
2 good sized onions, roughly chopped
1 good handful of Pearl Onions (Ullis), sliced
4-5 green chillies, split
Some curry leaves, according to your taste
¼ cup or so of sliced fresh coconut pieces
¼ cup or so of chopped tomatoes (remove skin first)
½ tsp Mustard seeds
2-3 dry red chillies
2 tsp Ginger/garlic paste
1 tsp Garam Masala
Nicely chopped fresh Coriander to sprinkle over the Kadala before serving
Coconut oil, for nice taste but sparingly, think “waist” here
Salt, to taste
Method
If you possibly can, wash and soak Kadala for 2 nights like I do, changing water in between.
Cook Kadala with pinch of turmeric and salt until soft, but not mushy.
In a pan heat 1 – 2 tsp maximum of coconut oil, add grated coconut, chilli powder, coriander powder and the garam masala and on medium to low heat fry until coconut changes colour.
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Keep stirring all the time or it might burn (and you will have to start again from scratch with a fresh batch). Once cooled down a bit grind in your Mixy to a paste and keep this aside.
Now take a large wide pot, on medium flame heat some more of your coconut oil, add mustard seeds and red chillies; and when all this splutters, add the sliced coconut pieces, keep stirring. Add ginger/garlic paste and all the onions and the tomatoes and some curry leaves.

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Mix all this gently before adding your cooked Kadala in their cooking water. Add some more hot water if you, like us, prefer lots of delicious gravy.
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Check on your salt before adding the previously prepared coconut paste.
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Stir, cover and bring all this back to a nice gentle simmer.
As a final task add ½ cup of coconut milk, stir this gently into your finished Kadala Curry and on a low heat simmer for another 5 minutes.
When you are happy with the softness of the Kadala and love the taste, switch off and enjoy.
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Notes:
Since we all like chillies, garlic, onions in this family you might find that you would prefer less of my given quantity in your own food. Feel free to adjust.
Chickpeas, pre-boiled and tinned, are not available here. So I always have a small portion of either, brown and white (for salads) ready in my fridge.
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രുചിയോടെ ഭക്ഷണം ആസ്വദിക്കാന് കഴിയട്ടേ
(ruchiyode bhakshanam aaswadikkan kazhiyatte) this is our local Malayalam language meaning: “….let your food be enjoyed tastefully”
Enjoy your meal – Guten Appetit

Namaskaram, Carina