Tag Archives: Coriander

Spinach with Mushrooms and Red Peppers

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Ingredients

450g fresh or frozen spinach
2 tbsp oil
2 small onions chopped
6-8 curry leavesOLYMPUS DIGITAL CAMERA
1 tsp garlic crushed
1 tsp ginger pulp
1 tsp chilli powder
1 tsp salt
1 1/2 tsp ground coriander
1/4 tsp onion seeds
1 large red pepper seeded and sliced
1 1/2 cup mushrooms roughly chopped
1 cup low fat fromage frais (see below)
2 tbsp fresh coriander leaves chopped

 

Method

If using fresh spinach, blanch it briefly in boiling water and drain. If using frozen spinach, thaw and drain. Set aside

Heat oil in a wok or frying pan and fry the onions and curry leaves and onion seeds for 1-2 minutes. Add the garlic,ginger,chilli powder, salt and ground ginger. Fry for 2-3 minutes.

Add half the red peppers and mushrooms and continue to fry for 2-3 minutes.

Add the spinach and fry for 4-6 minutes, then add the fromage frais and fresh coriander, followed by remaining red pepper slices. Fry for another 2 mins before serving, garnished with coriander leaves.

 

NB: Fromage Frais – we can’t buy this in supermarkets in Aust, so use 1/2 cream cheese and 1/2 natural yoghurt. I made this twice – using fresh spinach as well frozen – refer pictures.  For an alternate taste i used cream instead of fromage frais.

The Humble Egg Curry

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I grew up eating this dish but I have changed the recipe ever so slightly. When I get lazy this is what I cook.  Luckily it is my husbands favourite dishes so it is well received.
 
IngredientsOLYMPUS DIGITAL CAMERA
  • 6 Eggs hard-boiled, shell removed.
  • 1 small red onion finely sliced
  • 2 medium-sized tomatoes chopped roughly
  • Handful of fresh coriander chopped
  • 1 clove garlic crushed and chopped finely
  • salt to taste
  • 1/2 tsp mustard seeds
  • 1/2 tsp turmeric
  • 1/2 tsp curry powder
  • 1/2 tsp chilli powder (optional)
  • 1/2 large red chilli (de seed it if you wish)
  • 2 tsp vegetable oil
  • 1/4 cup water.
Method
Heat 1 tsp of oil in a wok or frying pan. Add eggs and blister their skins by frying for a minute or so. Remove and set aside
Add remaining oil to pan. Add mustard seeds, as they start to pop, add fresh chilli, coriander stalks, and onion: fry till onions begin to soften, add garlic,salt and spices. Fry for a minute, add the water and tomatoes.  Lower the heat, add eggs and simmer for 4 mins or until the sauce is reduced.  Add spinach leaves, once the leaves start to wilt give the curry a gently mix and remove from heat.
Garnish with coriander leaves and serve with Roti, parathas or hot rice.
 

Tuna and Potato Puffers

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This is affectionately known as puff pastry samosas, but I decided to give it a new name.  I have been making this forever and it is definitely a crowd pleaser.

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Ingredients

  • 425g canned tuna in brine
  • 6 Ready rolled puff sheetsOLYMPUS DIGITAL CAMERA
  • 2 large potato peeled and diced into small cubes
  • 1 small brown onion diced finely
  • Handful fresh coriander
  • 3 Birdseye chilli – diced finely
  • 1 tsp turmeric
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 1/2 tsp garam masalaOLYMPUS DIGITAL CAMERA
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tsp salt
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 1 tbsp lemon juice
  • 1 – 2 tbsp oil
  • 1/3 cup water

Method

Take Puff pastry sheets out of the freezer to thaw.
Heat oil in a deep frying pan or wok.  Add mustard and cumin seeds to oil and fry for 30 seconds.  Added diced onion and chillies, and fry till onion softens. Add coriander stalks, garlic, ginger,turmeric, ground coriander and cumin. Fry for another minute, then add potatoes, and salt, give it a good mix add water and bring to boil  lower heat to medium, cover and cook for 7 – 10 mins  or until potatoes are tender.  Add garam masala and tuna to the potato mix and cook for another 7 mins. Mix through chopped fresh coriander leaves.  Allow tuna and potato mixture to cool.

Cut each pastry sheet into 9 squares.  Ensure that you keep the sheets covered with a damp cloth to prevent it from drying out. Place a teaspoon of mixture onto each square. Take two corners of the square and bring it together to form a triangle. Seal edges by pressing it together.

Brush each triangle with oil and bake in a hot oven 200 deg C  for 20 minutes until golden brown. Serve warm with mint chutney or whipped natural yoghurt.

Yoghurt Chicken

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My friend is an exceptional cook has been cooking this dish for the last 25 years. I have many fond memories of chowing down on this at her home. This recipe has been simplified a little and I feel I have retained the dignity of this dish.  I serve this with bhaturas and it has become a real favourite in my home.

Ingredients

  • 6 chicken thigh filletsDSCN6322
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp garam masala
  • 3 -4 tbsp natural yoghurt
  • 1/2 cup lukewarm water
  • 1/2 red onion
  • 1/2 tsp mustard seeds
  • 1 tsp salt
  • Handful of fresh coriander
  • 1 green chilli
  • 1tbsp ghee or oil

Method

Cut thigh fillets into four pieces. Add garlic, ginger, garam masala, yoghurt. Mix well and leave in the fridge for a couple of hours or over night to marinate. Slice onions and coriander stalks finely.
Heat ghee in a pan, add mustards seeds and fry for 30 secs and then add onions, fry till soft. Add chicken to the pan and brown for 3 – 4 minutes. Season to taste. Add water, lower heat and cook 20 -25 mins till chicken is cooked and water has evaporated.
Garnish with chopped coriander leaves and green chilli.
Tip: if you want to make this spicy add 1/2 tsp chilli powder or2 fresh chillies.
 

My World Famous Pakoras

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I call this world famous because friends and family from around the world have eaten this over the years. I have yet to meet someone who doesn’t like them. There are many recipes for this around, but I do hope you enjoy my version. This recipe would serve 3-4 people.

Ingredients

  • 1 cup Chick Pea Flour (Besan)Pakora1
  • 1/2 cup Self Raising Flour
  • 1 small onion
  • 1/2 bunch choy sum
  • Generous handful of fresh coriander
  • 1 tsp ginger
  • 1/2 tsp Asafoetida
  • 1/2 tsp chilli powder or 2 small fresh chillies
  • 1/2 tsp turmeric
  • 1 tsp cumin seeds
  • 1- 2 tsp salt
  • 1/2 – 1 cup water
  • 1-2 cups Vegetable Oil

Method

Dice onion finely. Chop choy sum and coriander finely. In a medium-sized bowl, add flours, ginger, asafoetida, chilli powder, turmeric, cumin seeds, choy sum, coriander and mix.  Once that is done, start adding water and forming a batter which should be thick in consistency. Heat oil (3-4 cm in-depth) in small wok. Once oil is hot drop teaspoonfuls of mixture and cook for about 4 mins or until it is golden brown.  Serve hot either with a mint chutney or just natural yoghurt.

 

 

 

Dhal

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Dhal

Ingredients

  • 1/2 cup red lentils
  • 1/3 cup yellow split lentils
  • 1/2 onion
  • 1 small carrotDhal
  • 2 green chillies
  • 1 tomato
  • Juice of 1 lemon
  • Handful of fresh coriander
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin
  • 1/2 tsp ginger
  • 1 tbsp ghee
  • 4-5 cups waterDSCN6129
  • I even tsp turmeric
  • 6 curry leaves

Method

Rinse lentils well.  Place in a deep saucepan with 4 cups of water, salt and turmeric and bring to a boil.
NB: a foamy substance will form on the top – remove and discard.
Add chillies garlic and tomato.  Lower the heat to medium and let it simmer for 20 mins or until lentil are cooked through. You may have to top it up with another cup of water.
Add lemon juice and tempered spices.  Remove from heat and add chopped coriander. Serve with rice.

Variation: You can add a generous bunch of baby spinach to the dhal.

Tempering Spices.
In a small frying pan heat ghee and add mustard seeds, once the mustard seeds start to pop add cumin, onions. Sauté onions till they are soft, add curry leaves and ginger, cook for 1/2 minute.

 

Asian Style Fish with Spicy Noodles

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This is a really quick and easy dish.  A firm favourite in my household.  This will serve 4 people.  You can also add bok choy, snow peas to this recipe.DSCN6157

Asian Style Fish

Ingredients

  • 4 fillets of fish cut in half
  • 1 tsp ginger
  • 2 tbsp light soy sauce
  • 1 tbsp Mirin (Japanese rice wine)
  • 1 1/2 tsp of XO sauce
  • 1/2 tsp sesame oil
  • 11/2 tbsp grapeseed oil

Method

Mix ginger, soy, mirin, sesame oil and XO sauce in a bowl and pour over fish.  Let sit for 10 mins.  Put a frying pan on medium heat with a grapeseed oil. Once the pan is hot pan fry the fish pieces. I only turn the fish once.   Cooking time on each side is 2 -3 mins depending on thickness of fish.

Spicy Noodles

Ingredients

  • 1 450 g Packet Fresh Singapore Noodles
  • 1 Bunch Broccoli  (I use the stem as well)
  • I small Carrot
  • 2 tbsp Red Curry Paste
  • 1 small Red Onion
  • 1 tsp light soy
  • 1 tsp dark soy
  • 2 Small Red Chillies
  • 1 tbsp Grapeseed Oil
  • 1/2 bunch of fresh coriander

Method

Cut the broccoli into florets. Peel the broccoli stem and carrot and Julienne. Slice the red onion and chillies and coriander stalks.

Cook noodle as per instructions.

Heat oil in a work on high heat.  Add red curry paste and cook for 1 minute.  Add onions, carrots, broccoli stems, and coriander stalks,  cook for a 1 minute, add broccoli cook for a further minute.  In a separate bowl add soy sauce to the noodles and mix gently. Add noodles to the wok and give it a good toss.  Garnish with chopped fresh coriander leaves.