Asian Cusine

The huge variety of countries in this area are only matched by the huge variety of spices. Malaysian coconut dishes, vegetarian spiced dished from Kerala to a couple from the African continent that have made their way through Asia. Beef, Chicken Pork Fish rice or no rice and breads……

Courgette & Green Pepper Szabi

Asian Cusine, Vegetarian Cuisine
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This is a great very quick vegetable curry option that I often serve with meat curries, again my trusty Madhur Jaffrey Curry Bible pointed me in the direction for this.

Ingredients

Vegetable Oil
2 Courgettes/Zucchini sliced into batons
1 large green pepper/capsicum thinly sliced(I have used red and yellow when I have no green ones)
1/2 teaspoon of cumin seed
1/2 tsp of mustard seeds
A large pinch of asefetida (if you don’t have it don’t worry)
2 tbs of natural unsweetened yogurt
1 tbs ground coriander
salt to taste
pinch of cayenne pepper and quick squirt of lemon juice

Method

Step One

Heat up heavy bottom pot, add vegetable oil, as soon as oil is hot add asafetida if using followed by cumin seed and mustard seed. Stir until seeds begin to pop(very quickly)

Step Two

Add courgette and green pepper and stir fry for about 5 minutes

Step three

Add the yogurt and stir until absorbed

Step four

Reduce the heat to low, add coriander, cayenne pepper, lemon juice and salt to taste and serve.

This curry takes about 10 minutes from start to finish and is good to serve with chicken dishes as well as on it’s own.

Potato & Pea Curry

Asian Cusine
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Serves 4 – 30 mins

Ingredients

3tbs of flavourless Oil
1/2 tsp of brown mustard seeds
1/2 tsp of whole cumin seed
1 whole dried chilli broken into small pieces
500gm of small waxy pototes parboiled for about 10 minutes and chopped into chunks
1/2 tsp of cayenne pepper of chilli powder
1 tsp of both ground cumin and coriander
300gms of frozen peas( if defrosted great, if not just throw them in when needed)
Salt and Sugar to taste
2 or 3 tomatoes cored and chopped into strips

Method

Step One

Pour oil into medium sized lidded pan and set over medium/high heat. As soon as oil is hot throw in mustard seeds, dried chilli and whole cumin seeds.

Step Two

As soon as the mustard seeds start to pop add in the potatoes and fry until a little brown on the edges – about 5-8 minutes.

Step Three

Add in the cayenne pepper, ground cumin, coriander turmeric and stir – then add in the peas. Stir a few times and top up with around 250-300mls of water and the salt.

Step Four

Bring to the boil, cover and reduce heat cook for about 15 minutes. Take off the lid and add the tomatoes and salt/sugar if required. Simmer for another 10 minutes to reduce liquid and then serve.

Chicken & Coriander Curry

Asian Cusine
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Serves 4 – 30 mins

INGREDIENTS – SERVES 4

2 tbs of flavourless oil
4 small or 3 large chicken breasts
1 heaped tablespoon of minced ginger(I always have a jar of minced ginger is the fridge)
2 heaped tablespoon of minced garlic(again I always have a jar of minced garlic is the fridge)
3 tsp of lemon juice
Salt
2 tomatoes roughly chopped
1 medium bunch of coriander roughly chopped stalks included
2 fresh chillies( or a tsp of minced chillies from the jar, which again I always have in my fridge)
1 tsp of tomato puree(or tomato sauce if you have none)
300mls of natural yoghurt (my favourite is Greek Yoghurt)

Method

Step One

Chop chicken into bite size pieces and put into container – add in ginger, garlic, salt and lemon juice and leave to sit as you get the other ingredients ready(this can be refrigerated for up to 24 hours if you are organised).

Step Two

Into a blender add the tomatoes, coriander, chillies and tomato puree, blend until you have a smooth sauce.

Step Four

Add oil to large non stick pan with lid and turn heat to high. When hot add the chicken pieces and marinade to pan. Fry chicken turning frequently for about 10 minutes.

Step Five

Pour the mixture from the blender over the chicken and continue to keep cooking for about another 10 minutes. Add the yoghurt and cook until have a thick sauce consistency, about 5 minutes. Cover the pan and turn the heat down for about 5 minutes – check chicken and serve once cooked.

Tips

I serve this easy curry to my family with the Potato and Pea curry(see website) and some fluffy Basmati Rice.