Book: Classic Indian Cookery

Lamb Chickenpea Curry and Cumin & Turmeric Basmati



The recipe can be found in this book ->

I'm still trying to tackle Indian stuff and the internets kinda failed me so far, so I bought "Classic Indian Cookery" by Julie Sah. Very in-depth with explanations of the spices and how to use/combine them. This book got so many recommendations and raving reviews, rightly so I must say. So far I've tried three recipes and they all turned out great.

Thumbs up, 9 out of 10!

Recipe: Dal!

Lentil Curry and Tandoori Chicken

ingredients

1 CUP red lentils
3 CUP water or veg stock
4 TBSP tomato paste (optional)
2 TBSP dried chili flakes (optional)
4 TSP peanut oil
1 TSP black mustard seed
1 TSP fenugreek seed
1 TSP aniseed
1 TSP ajowan seed
1 TSP turmeric
1 TSP garam masala
2 X bay leave
1 X large onion (finely minced)

-heat oil in a pot
-add mustard seeds and wait until they pop
-add other seeds and bay leaves and fry for a moment
-add minced onion and fry until gold brown
-add water and bring to boil
-add washed lentils and tomato paste
-simmer lentils until they're are done to your liking
-add turmeric, garam masala and simmer for additional 5 min
-season to taste with salt



Details on the tandoori chicken can be found here. Nice little twist: I've done the chicken under the ovens' broiler, which is also more in line with tandoor cooking.

Pictorial: Chili Prawns!

Saewoo Gochujang Bokum
(prawn chili-sauce stir-fry)

ingredients

20 X black tiger prawn
4 X garlic clove (big ones, sliced)
1 X ginger (thumbsized, julienned)
1 CUP scallion white (thinly sliced)
1 CUP scallion green (roughly sliced)
1 CUP bean sprouts
1/5 CUP rice wine
2 CUP cooked rice
2-4 TBSP sesame oil (pressed from roasted seeds)
2 TBSP honey
2 TBSP chili flakes
1 TBSP anchovy sauce
1 TBSP rice wine vinegar
1 TBSP gochujang
2 TBSP roasted sesame
1 TSP mung bean paste

saute garlic slices and julienned ginger in some oil



add prawns and gently stir fry at medium to high heat



add the scallions' white once the prawns turned all pink and stir fry for a moment

add mixture of gochujang, rice wine, anchovy sauce, rice wine vinegar and sesame oil,
stir fry for a moment then add chili flakes, roasted sesame and scallions' green


add bean sprouts, season with honey when the scallions' green wilted a little and the sauce thickened



serve on a bed of rice, garnish with some more roasted sesame and a drizzle of sesame oil




kingsized version: