Home' Advocate Communications : Fiordland Advocate 25 March 2010 Contents WHAT'S COOKING
Page 8 | 25 March, 2010
I thought it was rather ironic
that I received Gordon
Ramsay's latest cookbook
-- Gordon Ramsay's Great
Escape -- on the hottest day
of the summer so far.
Why? Because it features 100 of his favourite Indian recipes.
However, as he explains, "Over 3.5 million curries are eaten in the UK each year" proving
the enduring popularity of the cuisine which is certainly not restricted to the cold winter
Curries need not be hot and as Gordon travelled through India from the arid desserts
of Rajastan to the foothills of the Himalayas he discovered an amazing diversity of
ingredients and flavours. The recipes are simple and the ones I've tried are taste
sensations. Not all the ingredients are readily available in New Zealand but don't give up
too easily - many local Indian restaurants will sell you some of the more unusual items
Gordon's book encouraged me to start introducing some Indian flavours into my family's
weekly menus. Our local Asian grocery store sells frozen banana leaves that I wrapped
around a whole fish after topping it with a thinly sliced lime and a green masala paste
made in the food processor of: one cup each of mint leaves and coriander leaves, three
cloves of garlic, two green chillies, one tablespoon of grated root ginger, salt and pepper to
taste plus a tablespoon each of lemon juice, caster sugar, water and canola oil.
The fish can be baked in the oven for about 30 minutes -- depending on the thickness -- or
on a covered barbecue. It's delicious served with plain rice garnished with a little toasted
Based on a recipe from Gordon Ramsay's
Great Escape (Harper Collins).
I used dry curry leaves although fresh are
best if you can locate them.
Place the garlic, root ginger and the 1
tablespoons of water in a blender and mix
until a paste is formed.
Heat the oil in a wok or frying pan.
Add the curry leaves and mustard seeds
and stir for 1 minute until the seeds begin
to pop. Add the garlic/ginger paste together
with the chilli powder and turmeric. Fry
gently for about 4 minutes.
Add the tamarind paste and the 1½ cups
water. Stir well and simmer for 2 minutes.
Peel the bananas and cut into 4cm pieces.
Add to the pan. Cook, stirring, for about
6 minutes, until the sauce is thickened.
Stir in the coconut and serve immediately.
This makes a great accompaniment or
vegetarian main dish with rice.
1 cup cider vinegar
4 cups light brown sugar (not packed)
1 teaspoon salt
½ teaspoon each: cayenne pepper, ground
1kg nectarines, stoned
6 limes, quartered and seeded
3 medium onions
1½ cups sultanas
1 red pepper, seeded and quartered
½ cup crystallised ginger
Bring the vinegar, sugar, salt, cayenne and
allspice to the boil in a large saucepan.
Simmer for 10 minutes.
Place the nectarines in a food processor
and coarsely chop. Place in a large bowl.
Chop the limes, onions, red pepper and
crystallised ginger, separately, in the
food processor. Add to the bowl. Add the
sultanas and mix well. Add to the vinegar
Simmer until thickened, about 20 minutes.
Pour into hot sterilised jars to the top then
Excellent served with curries or as a spread
for crackers or sandwiches.
Makes about 8 cups.
Nectarine and lime chutney
1 large onion, diced
1 tablespoon canola oil
1 teaspoon each: cumin seeds, fennel
seeds, fenugreek, grated root ginger
½ teaspoon each: ground turmeric, chilli
500g potatoes, peeled
1 cup water
1 tablespoon each: lemon juice, tomato
300g frozen peas
½ cup yoghurt or cream
Place the onion and oil in a large
saucepan. Cook gently until the onion is
Stir in the cumin, fennel, fenugreek,
ginger, turmeric, chilli powder and salt
and cook for 30 seconds.
Cut the potatoes into 2.5cm cubes.
Add to the pan, together with the water,
lemon juice and tomato paste. Cover and
simmer until the potatoes are just tender.
Add the peas (and chickpeas if using)
and heat through.
Stir in the yoghurt or cream.
Tomato & Coconut Sauce: 2 tablespoons
½ teaspoon each: cumin seeds, mustard
seeds, chilli paste
1 medium onion, diced
3 larges cloves garlic, crushed
2 tablespoons finely grated root ginger
400g can tomatoes in juice, chopped
¾ cup roughly chopped coriander
1 cup lightly toasted desiccated coconut
salt and sugar to taste
Fish: 2 tablespoons garam masala
¼ teaspoon each: turmeric, chilli powder, salt
900g skinned and boned white fish fillets
canola oil for shallow frying
To make the sauce, heat the oil in a
medium saucepan and add the cumin,
mustard seeds and chilli. Fry for 20-30
Add the onion and half the garlic and
Sauté until the onion starts to brown.
Add the tomatoes and juice.
Reduce the heat, cover and simmer on low
heat for about 10 minutes.
Remove the lid. Simmer for a further 15
minutes, until thick.
Stir in the remaining garlic, ginger,
coriander and coconut. Season.
To prepare the fish, combine the spices
and salt in a bowl. Dip the fish into the
mixture to cover.
Heat enough oil in a frying pan for shallow
frying. Gently fry the fish for 4-5 minutes or
until cooked. Drain on paper towels.
Heat the sauce and place on a warm
platter. Arrange the fish on top.Great
garnished with fresh coriander leaves.
4 cloves garlic, peeled and chopped
3cm piece root ginger, peeled and
1 tablespoon each: water, canola oil
8 curry leaves
1 teaspoon black mustard seeds
½-1 teaspoon each: chilli powder,
1½ tablespoons tamarind paste
1½ cups water
4 large unripe bananas
2 tablespoons desiccated coconut
The limes should have bright, thin skins -- if they are tough the limes should be peeled.
For extra protein, a cup of cooked chickpeas could be added.
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