Indian
Greek-style Gnocchi
- Preheat the oven to 200°C.
- Place tomato, capsicum and garlic on a baking tray. Drizzle with oil and season. Roast for 20-25 minutes or until soft. When cool enough to handle, remove garlic skin. Place garlic, tomato, capsicum and juices in a food processor. Process until smooth and season to taste.
- Cook gnocchi according to packet instructions, drain and return to pan. Add sauce, olives and parsley, and stir to combine. Serve with crumbled feta and a rocket salad, if desired.
Serves 6.
Fish Curry
1 tablespoon vegetable oil
1 onion, sliced
1 red capsicum, seeded and chopped
1 garlic clove, crushed
1 small red chilli, seeds removed and chopped
2 teaspoons curry powder
400 mL can coconut milk
4 firm white fish fillets
4 green onions, chopped
Salt to taste
Steamed rice and coriander leaves to serve
1. Heat oil in a large frying pan on medium. Saute onion, capsicum, garlic and chilli for 2-3 minutes.
2. Add curry powder and cook, stirring for 1 minute. Blend in coconut milk and bring to the boil. 3. Reduce heat to low and simmer for 5-10 minutes, until reduced and slightly thickened.
4. Add fish, salt and green onion to curry. Simmer for 8-10 minutes or until fish flakes easily when tested with a fork.
5. Season to taste and served with steamed rice and roti bread
Serves 4
Sourced with permission from www.bestrecipes.com and written by Jupiter63.
Chicken and Potato Curry
1 kg chicken thigh fillets, diced
2 tablespoons plain yoghurt
2 tablespoons oil
3 medium potatoes, diced
1 medium sweet potato, diced
1 onion, chopped
1 x 280 g jar korma curry paste
1 extra tablespoon plain yoghurt
Rice
1. Mix together the chicken and yoghurt.
2. Heat the oil and sauté potatoes for about 10 minutes.
3. Add onion and cook for a further 5 minutes until onion is soft.
4. Mix a few tablespoons of water into the curry paste and stir into the vegetables.
5. Stir in the chicken, cover and simmer gently for about 30 minutes, stirring regularly.
6. Add the extra yoghurt and simmer for another 20 minutes or until the vegetables are tender. 7. Serve with boiled or steamed rice
Serves 4
Sourced with permission from www.bestrecipes.com.au and written by Marie.
Tandoori Butter Chicken
1 tablespoon oil
500 g chicken breast fillets, cubed
3 tablespoons Tandoori paste
1 tablespoon tomato paste
375 mL can evaporated milk
2 tablespoons brown sugar
1 teaspoon cornflour
30 g butter
2 tablespoons flaked almonds
1. Heat oil in a frying pan, add chicken and cook for 2 minutes.
2. Add Tandoori paste and tomato paste and stir until chicken is coated.
3. Combine the evaporated milk, sugar and cornflour and pour over chicken, mixing well.
4. Bring to the boil and simmer for 5 minutes, stirring occasionally.
5. Add butter and stir until melted.
6. Garnish with flaked almonds
Serves 4
Sourced with permission from www.bestrecipes.com.au and written by Melissa.
Chicken and Tomato Coconut Curry
2 teaspoons oil
2 onions, chopped
3 cloves garlic, crushed
1 tablespoon chopped ginger
1 tablespoon red curry paste
1 tablespoon tomato paste
500 g chicken fillet strips
400 mL coconut milk
500 g tomatoes, peeled and chopped
2 tablespoons fish sauce
½ bunch coriander, chopped
1 tablespoon palm sugar or brown sugar
1. Heat oil in a large saucepan.
2. Saute onion, garlic and ginger until onion is soft.
3. Blend in curry and tomato paste, cook, stirring for 2 minutes.
4. Add chicken, cook stirring for 3 minutes or until well coated and almost cooked.
5. Blend in coconut milk and bring to the boil. Reduce heat and simmer for 15 minutes.
6. Stir in tomatoes, sauce, coriander and sugar. Simmer for 3-5 minutes.
7. Serve with jasmine rice
Sourced with permission from www.bestrecipes.com.au and written by Abrarose.
South Indian Lamb Curry
1 kg lamb chopped into bite size pieces
1 large onion, finely chopped
3 large tomatoes, skinned and chopped
2-3 potatoes cut into fairly large pieces
1 tablespoon curry powder
3 gloves garlic, chopped finely
Piece of ginger, to taste, cleaned and chopped finely
2-3 tablespoons vegetable oil
3-4 curry leaves
3 tablespoons chopped fresh coriander
1. Warm the oil in a heavy bottomed pot.
2. Add the chopped onion and saute until they are glossy. Add the garlic, ginger, cummin seeds, curry leaves and curry powder and fry together gently for about 3 minutes, being careful not to burn the onions.
3. Add the chopped tomatoes and let this all simmer together for a few minutes until it becomes a lovely rich sauce.
4. Add the chopped lamb and about 1 teaspoon of salt.
5. Turn the stove down to a very gentle simmer and let it cook for about 1 hour until the lamb is half cooked.
Vegetable Curry
2 Tbsp oil
2 medium onion, finely chopped
2 cloves garlic, crushed
1 tsp grated fresh ginger
rice, to serve
1 tsp tumeric
1 tsp ground cumin
1 tsp curry powder
½ cauliflower, cut into florets (650g)
825g can crushed tomatoes
1 cup frozen peas
425g can chickpeas, drained
½ cup light coconut milk
1 tsp salt
1- Heat oil in a large saucepan and sauté onion, garlic and ginger until soft. Add spices and sauté a further minute. Fold through cauliflower.
2- Add tomatoes and bring mixture to the boil, reduce heat and simmer until cauliflower is just tender.
3- Add peas, chickpeas, coconut milk and season with salt. Heat through and serve with boiled rice.
Serves 6.
©. Reproduced under licence from the copyright owner, Sanitarium Health Food Company. www.sanitarium.com.au
Chicken Korma
15 ml vegetable oil
4 (2 inch) cinnamon sticks
10 whole cloves
10 cardamom seeds
1 onion, thinly sliced
2 cloves garlic, minced
2 (6 ounce) skinless, boneless chicken breast halves
3 g salt
0.9 g crushed red pepper flakes
1 g ground coriander
1 g ground cumin
120 ml tomato sauce
120 ml warm water
120 ml buttermilk
8 g chopped fresh parsley
1. In a large skillet, heat oil over medium heat. Cook cinnamon sticks, cloves, and cardamom seeds in hot oil for three minutes. Stir in onion and garlic, and cook until soft. Cut each chicken breast half into 4 pieces, and add to skillet; cook for about 5 to 8 minutes.
2. Season with salt, red pepper flakes, coriander, and cumin. Stir in the tomato sauce and water. Continue cooking for 10 minutes.
3. Stir in buttermilk, and cook for 5 to 8 minutes. Just before serving, mix in the parsley.
Source: Used with permission from http://allrecipes.com/Default.aspx
Aloo Phujia
1 onion, chopped
60 ml vegetable oil
455 g potatoes, peeled and cubed
6 g salt
0.9 g cayenne pepper
1 g ground turmeric
0.5 g ground cumin
2 tomatoes, chopped
1. Lightly brown onion in oil in a medium size skillet.
2. Stir in salt, cayenne, turmeric and cumin. Add potatoes and cook 10 minutes stirring occasionally.
3. Add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes.
Source: Used with permission from http://allrecipes.com/Default.aspx
Indian Butter Chicken
60 ml vegetable oil
1.5 onions, chopped
1 clove garlic
30 ml water
8 tomatoes
1 large green bell pepper
20 g salt
4 g garam masala
3 g chili powder
120 ml heavy cream
55 g butter
4 skinless, boneless chicken breast halves - cut into bite-size pieces
1. Heat the oil in a skillet over medium heat. Finely chop the onions and garlic in a blender or food processor, and cook in the skillet until tender. Puree the tomatoes and green bell pepper in the blender or food processor, and mix into the skillet. Season with salt, garam masala, and chili powder. Stir in the cream and butter, and continue cooking until heated through.
2. Mix the chicken into the skillet. Cover, and simmer 20 minutes, or until chicken juices run clear.
Source: Used with permission from http://allrecipes.com/Default.aspx
