The British Gurkhas Pokhara in Nepal held a Big Curry in aid of The Soldiers’ Charity in conjunction with the Attestation Parade of 176 new recruits from Gurkha
Recruit Intake 2011. £1,500 was raised, in addition to the £1,200 that was raised by the Recruit Intake 10 Big Curry held in january 2010. Maj Rick Beven said “The Big Curry provides an excellent opportunity for serving soldiers to help their own, to support the Soldiers’ Charity and to have a fantastic day with our new recruits and their families”.
PUNJABI CHICKEN CURRY BY ANJUM ANAND BRITISH INDIAN FOOD WRITER AND TV CHEF
“This chicken curry is soul food for the Punjabis. It is neither sweet nor thick nor too spicy, but a harmony of our flavours that only complement rather than overpower the chicken. This is the chicken recipe that most of my friends have asked for. As with all Indian food, I must say that the tomatoes have to be the cheap variety, not plum or vine, and the onions must be well browned. As it is a Punjabi dish, it has an array of whole spices as well as a final hit of the aroma of garam masala added at the end. The fresh coriander should be added for flavour and not just for garnish. The secret to any well-cooked curry is the cooking of the masala – slowly and over time is the best way, so be a little patient as it is worth the effort. Eat with chapatti or roti or a pilaff.”
MASALA NU ROAST GOS BY CYRUS TODIWALA EXECUTIVE
CHEF OF CAFÉ SPICE NAMASTÉ Ingredients: 2-3 tbsp oil 2cm piece cinnamon stick 3-4 green cardamom pods 1-2 black cardamom pods 1-3 cloves 2-3 dried red chillies 3-4 medium onions, chopped
2-3 medium-sized shanks of lamb (200-300gms each) 250ml water 1 tsp ground cumin 1½ tbsp ground coriander ¾ tsp ground turmeric
1½ heaped tbsp ginger and garlic paste
1-2 large potatoes, peeled and cut into large chunks 4-5 chopped tomatoes with flesh
1 tbsp chopped fresh coriander for gravy & a little for sprinkling Salt as desired
Serves 2 - 3
Method: Heat the oil in a hot saucepan until a haze forms on top. Add the cinnamon, cardamom, cloves and red chillies. As soon as the spices swell and change colour add the lamb and brown well turning occasionally, until browned on all sides. Alternatively put the shanks in a hot oven at 200ºC for 20 minutes or so until browned and sealed well.
When the liquid in the pan has almost dried up, add the chopped onions. Sauté until soft and brown. Add the ground spices and the ginger garlic paste dissolved in 250ml of water and stir well. Cook on a medium flame until the liquid almost dries up and oil begins to surface again.
Then add some salt and enough water (or stock) to just about cover the lamb. Cover with a tight fitting lid and simmer for 15-20 mins, stirring from time to time and making sure the sides of the pan are clean. Add the potatoes and mix them in well, then add the tomatoes. Cover again and simmer until the lamb and potatoes are tender and the lamb is fully cooked. Check the seasoning and sprinkle with some fresh chopped coriander. Stir some in as well, if you like, for an extra kick.
15g fresh ginger, peeled and cut into large pieces 10 large cloves of garlic, peeled 4 small black cardamom pods 4 cloves 5cm piece of cinnamon stick 5 tbsp vegetable oil 1 bay leaf
1 medium onion, peeled and chopped
2 green chillies, whole but pricked with the tip of a knife 750g chicken joints, skinned 5 tsp ground coriander 2 tsp ground cumin ¼ tsp red chilli powder ½ tsp turmeric 1½ tsp garam masala Salt to taste 3 medium tomatoes, cut into small wedges Large handful of fresh coriander, chopped
Method: Using blender, make a fine paste of the ginger and garlic with a little water. Set aside.Pl
ace the black cardamom pods in a mortar, give them a bash with the pestle, then remove the husks to leave only the seeds. Add the cloves and cinnamon and grind to a powder.
Heat the oil in a large non-stick frying pan. Add the bay leaf and onion and cook until brown, around 8–10 minutes. Add the green chillies and ginger and garlic paste and cook until just golden, around 2–4 minutes.
Add the chicken and brown gently, over a moderate heat. Stir in the spices and salt and give the pan a good stir. Add the tomatoes and enough water to come 2.5cm up the pan. Bring to the boil, then cover and cook over a low heat for 15 minutes.
Uncover the pan, increase the heat to high and brown the masala. This will add a lot of depth to the flavour. Toss and turn the chicken in the reducing paste. Once the water has reduced, lower the heat and continue for another few minutes – the masala should release some droplets of oil. Then add enough hot water to the pan to come more than halfway up the chicken joints, bring to the boil, stir in the fresh coriander and serve.
FRONTLINE | FEBRUARY 2011 | 13
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