Cookin wid the Green stuff…..Curry in a hurry!

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SAM_3387 A lot of what goes on in Indian food is quite complex and sometimes more than a little fiddly, meaning that preparing something tasty and fast is a non starter well that’s what you might think but that is simply not true one of the great gems to have in your fridge is a green Masala  a preparation that is exactly what it says on the label and one that that will allows you to create the highly edible very quickly.

I have touched upon the Daag in previous articles being that staple of the restaurant, well this will do the same job for those busy people wanting curry in a hurry this is a similar preparation that is perhaps even quicker as this takes less time to prepare and will keep for several weeks in the fridge. there are a fairly large number of chillies in this and yep it has a kick like a mule if you use too much, you can experiment but remember the mantra less is more and add the paste to the level you like… let me present something to you that you won’t find in the resaraunt but you will find in most hard pressed Indian cooks fridge, and more importantly if kept in an air tight container with the addition of  vinegar the green will keep for several weeks…..

Green Masala paste……SAM_3383

Fresh Coriander leaves: 1 small bunchSAM_3384
Mint leaves: a few
Ginger:.1 inch piece
Garlic: 5 large cloves
Green chillies: 4
Pepper corns: 1tsp
Cumin seeds: 2 tsps
Coriander seeds: 2 tsps
Cinnamon: 2 inch piece
Cloves: 5 nos.
Turmeric powder: 1/2 tsp


Method:
1. Wash coriander leaves and take off leaves. Dry well on a clean cloth.
2. Clean and mince finely both the  ginger and garlic.
3. Remove stems of green chillies.
4. Grind all the ingredients to a fine paste using a little water. Green masala is ready for use .SAM_3385
5. For a larger quantity (if bottling) multiply all the recipe ingredients ( X5/X10 times) . Prepare as above Steps 1-3. Grind in a diluted solution of vinegar (2 tbsps concentrated vinegar in a cup of water). Use  diluted vinegar as required to make a thick paste)

Having got your green paste together sitting in the fridge and staring at you wondering what its future will be. That moment arrives when there is that knock at the door and friendly forces come into land, and as you must always do in situations such as this; feed the strangers with something hale and hearty.

You don’t have all night , you don’t even have an hour but you do have the Green Masala paste, a little white fish, an onion, and a few prawns, a small tin of coconut milk, and a fish stock cube in 250ml of warm water, and with those few simple ingredients bring on the

Green seafood curry

Chop the onion nice and fine and fry it until its just starting to go towards the brown, stir in two Tablespoons (which is just about what you will have made if you followed the above paste recipe) into the onions, keep stirring for about a minute and add a little fish stock if needed to keep things from sticking, once the paste is mixed through the onions and looks like it belongs add the rest of the stock, and the coconut milk; bring the sauce to the boil, reduce the heat to a simmer and reduce the sauce for about ten minutes. Then add the fish, turn up the heat bringing it to the boil, throw in the prawns cover and remove from the heat and allow it to stand for a few minutes. Then serve, result very happy guestsSAM_3388

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4 responses »

  1. Pingback: Recipe: Green curry veggie soup | Beerfoodie

    • I use it all the time…..it requires more effort but repays with satisfaction ….besides mechanical grinders produce too much heat and that can spoil the end result or is that me just being too much the purist….!

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