Ok so I felt slightly under pressure with this one!
So usually curries are left to one particular housemate who has a knack for nailing them! So when I found I was the only one available to make this (as it takes 3 hours to cook once prepared and everyone was out) I was feeling the heat!
It’s from our Rick Steins India book pictured below. If you can follow instructions, there’s no reason you can’t make this too.
To make sure I added the right spices at the right time, I made separate piles of each representing the different stages. I think it’s just key to have everything ready so you don’t overcook any of the steps. Other than that it was really straight forward and I was surprised how authentic I managed to make it look and taste!
We couldn’t actually get hold of lamb shanks so we used lamb shoulder instead. It just meant turning the joint a couple of times to make sure it didn’t dry out on the top, and was evenly cooked in the curry sauce. Once it had been in for 2 and a half hours I pulled out the bone and broke up the meat (it was so nicely cooked it was falling apart).
Once it’s in the oven, all the hard parts are done! As you only need to add the coconut milk once it comes out which cools the kick of the chilli powder.
I now feel more confident making more curries if I have to step up to the mark again!
It’s always a good day when you come home to Tandoori Salmon.
This is the first meal my boyfriend cooked for me, and what a bar he set! The smell of this cooking really takes me back, and I’m so glad it’s still a go-to dish.
You can find the recipe here – and yes it is another Jamie Oliver favourite. Although it is slightly confusing as it’s called Tikka Salmon, yet you are advised to use tandoori paste. We have, on the occasion, used tikka paste instead. However, this is because you can only find tandoori paste in either Sainsbury’s, or if you are lucky – the world food isle in Tesco. I would definitely recommend using tandoori if you can, it works so much better with the salmon.
Served with naan and cucumber raita, this really is enough for a portion. In the past we have made bombay potatoes to accompany, but I would suggest onion bhajis and/or samosas are plenty. I can guarantee you will be full!
With a kick!
This is one of those recipes you need to go to the end of the earth (ish) to find specific ingredients! Luckily my house mate works with someone who could lead the way…
It was surprising how well it turned out considering we haven’t made it before, and that we didn’t stick to the recipe. We used chicken breast rather than thighs, and grilled them once cut into small pieces. The heat from the curry was spicy but not so much that it was difficult to eat – it reached a level and then stayed there. It was amazing how the flavours of the garlic, spices, onion and ginger were brought to life once the methi (fenugreek) leaves were added.
I hadn’t had chapati before but they were a lovely accompaniment, tasting like a savoury pancake! Although we have to come clean and admit we didn’t make these… but next time round we will be armed with our new chapati rolling pin to change that!
A cheeky kick of heat.
We thought we would give this vegetarian dish a try, sourced from Sainsbury’s magazine. I even had cauliflower rice to top off the healthiness! (Although the photograph contains the white rice option.)
The recipe includes a scotch bonnet chilli but we opted for dried and fresh chilies as we had these available. Some of the heat actually comes from the peppercorns… which was a mini work out just to crush!
Even the hammer made it’s way into the equation as we broke into the coconut to flake and toast… but when you have more than one pair of hands it isn’t so time consuming doing these things!
The sauce created is really flavoursome, and the variety of vegetables is lovely. I would definitely recommend mixing up the types of tomatoes and peppers you use; it makes it really colourful too! The curry had a nice level of heat… should have saved some mango lassi!
I’ve taken a photo of the recipe as this isn’t easily found online.
Fresh, from scratch, butter chicken.
Last night we started the 2 marinades for our butter chicken. A Rick Stein recipe from his book ‘Rick Stein’s India’. Not a quick dish, but super tasty and very rewarding knowing everything that goes in it!
With cashew nuts and pumpkin seeds, coriander, limes and a concoction of indian spices, this meal is well worth the wait!
Very grateful for my housemates cooking on this one. Always far nicer than any Indian takeaway!
Hoping my berry capsules arrive tomorrow! Looking forward to the possible benefits they could bring.