Serves 2-4 tsp - teaspoon tbsp - tablespoon
Veg:
2 medium white onions, finely chopped
5 cloves smoked garlic, finely chopped
1 clove fresh garlic, finely chopped
1-2 very hot chilis (scotch bonnet, naga, etc), finely chopped. Alternatively, 4 dried Kashmiri's or Scorpion peppers.
1 thin green chili, finely sliced.
Small nugget of ginger (a thumb), peeled and grated
Put these ingredients together in a bowl and add 1/2 - 1 teaspoon of sea salt and no more than 1/2 tsp of ground black pepper. Mix.
Meat
6 Chicken Breasts, (or 7 fish fillets, preferably monkfish or coley) cut into chunks, add to a separate bowl. salt and season.
Spice Paste
2 1/2 tsp cumin Seeds
2 1/2 tsp coriander seeds
1stp turmeric
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp fenugreek
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp mild chili powder
1/2 tsp asafeotida
pinch of fennel seeds
Seeds from 2 husked cardamom pods
1 tbsp Demarara sugar or 2 tbsp palm sugar
Juice of half a lemon.
Crush and mix in a bowl or pestal&mortar
Saucy Stuff
1 beef tomato, blanched and chopped
400ml Coconut Milk
1tsp tamarind paste
3tsp tomato puree
All kept separately.
Finishing Ingrediedients
1 bunch of coriander, around two or three good handfuls of raw plant. Chopped roughy, stems and all.
1/2 stock cube, chicken or fish depending on which you chose
Method
Heat a wide based pan on full power with two tbsp of olive oil in it, until the oil begins to smoke. Add your veg and stir them to avoid sticking.
Add your chicken or fish immediately along with your spice mix and another tbsp or 2 of oil. It will feel sticky but just stir constantly and push the ingredients around so the spice mix doesn't stick. If it's far too dry you can add a little more oil, but be careful not to over-do it.
When the chicken is almost sealed, (or the fish) add your tomato puree and tamarind paste, and stir for 20 seconds. This acts as a thickener.
Then add your beef tomato and stir until heated through and the dish begins to look a little more liquid; like it contains a sauce. Cook the tomato until it has lost most of its moisture.
The last step is to add the coconut milk and stir the dish until it is the same consistency throughout, then to turn down to half-heat and simmer until the sauce has thickened considerably; a consistency like unwhipped fresh cream.
Taste for seasoning, and if necessary, you may add the half stock cube and stir until it dissolves.
When you are ready to serve, add your chopped coriander and serve with naan, saffron basmaati or simply in a bowl with some bread and good butter.
Veg:
2 medium white onions, finely chopped
5 cloves smoked garlic, finely chopped
1 clove fresh garlic, finely chopped
1-2 very hot chilis (scotch bonnet, naga, etc), finely chopped. Alternatively, 4 dried Kashmiri's or Scorpion peppers.
1 thin green chili, finely sliced.
Small nugget of ginger (a thumb), peeled and grated
Put these ingredients together in a bowl and add 1/2 - 1 teaspoon of sea salt and no more than 1/2 tsp of ground black pepper. Mix.
Meat
6 Chicken Breasts, (or 7 fish fillets, preferably monkfish or coley) cut into chunks, add to a separate bowl. salt and season.
Spice Paste
2 1/2 tsp cumin Seeds
2 1/2 tsp coriander seeds
1stp turmeric
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp fenugreek
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp mild chili powder
1/2 tsp asafeotida
pinch of fennel seeds
Seeds from 2 husked cardamom pods
1 tbsp Demarara sugar or 2 tbsp palm sugar
Juice of half a lemon.
Crush and mix in a bowl or pestal&mortar
Saucy Stuff
1 beef tomato, blanched and chopped
400ml Coconut Milk
1tsp tamarind paste
3tsp tomato puree
All kept separately.
Finishing Ingrediedients
1 bunch of coriander, around two or three good handfuls of raw plant. Chopped roughy, stems and all.
1/2 stock cube, chicken or fish depending on which you chose
Method
Heat a wide based pan on full power with two tbsp of olive oil in it, until the oil begins to smoke. Add your veg and stir them to avoid sticking.
Add your chicken or fish immediately along with your spice mix and another tbsp or 2 of oil. It will feel sticky but just stir constantly and push the ingredients around so the spice mix doesn't stick. If it's far too dry you can add a little more oil, but be careful not to over-do it.
When the chicken is almost sealed, (or the fish) add your tomato puree and tamarind paste, and stir for 20 seconds. This acts as a thickener.
Then add your beef tomato and stir until heated through and the dish begins to look a little more liquid; like it contains a sauce. Cook the tomato until it has lost most of its moisture.
The last step is to add the coconut milk and stir the dish until it is the same consistency throughout, then to turn down to half-heat and simmer until the sauce has thickened considerably; a consistency like unwhipped fresh cream.
Taste for seasoning, and if necessary, you may add the half stock cube and stir until it dissolves.
When you are ready to serve, add your chopped coriander and serve with naan, saffron basmaati or simply in a bowl with some bread and good butter.
