Category Archives: Uncategorized

Simply Punjabi Salmon

Standard

Currydemonology

SAM_2897

The Skeleton of the following recipe was given to me by my friend Gopal who I mentioned that I had an Indian food blog to, his response to that little bombshell was to send me an email at work with some random business stuff that I deal with on a day basis and the recipe at the foot of the message  he thought I and  you curry demons out there might like something that he and his wife like to eat. Nice one Gopal 🙂
I don’t know how traditional it is as I have not been given a traditional name so I have called it something appropriate to the roots of ts origins as I understand them……

When I say this recipe was given to me as a Skeleton it was about 9 lines in total and that included the list of ingredients and as such I have had to use a little…

View original post 788 more words

Bhare Baghare Tamate (Stuffed Tomatoes)

Standard

SAM_3450 I have been very quiet lately principally I believe if you have nothing to say then do that….. quiet is something that it is very difficult to find in the world that surrounds us all and as such one of the few things that can always one hope be done quietly is eating good food. Todays dish is a traditional one  that is not something you can bring together in ten minutes it will take you at least 90 minutes in the initial preparation and perhaps 30 to 4o minutes in the cooking so don’t undertake this recipe if you are looking for something quick. Its vegetarian all the way and one of those dishes that needs little else to help it along , but if you must have some more protein a fillet of white fish would compliment it for sure

The Whats in it

4 Beefsteak Tomatoes

Salt

For the Filling

Unsalted butter, for frying

150g/5oz (2 cups) chopped mushrooms

250g/9 oz Paneer, grated or crumbled

1 tablespoon chopped coriander (cilantro) leaves

4 green chillies, slit in half lengthways and de-seeded

24 cashew nut halves

1 teaspoon black cumin seeds

For the Paste

4 tablespoons peanuts, roasted

2 tablespoons desiccated (dried flaked) coconut

4.5 tablespoons sesame seeds

250g/9 oz (2 small) onions

4 teaspoons ground coriander

1 teaspoon ground cumin

For the Sauce

1 teaspoon ground turmeric

1.5 teaspoons chilli powder

125ml/4.5 fl oz (0.5 cup) vegetable oil

0.5 teaspoon mustard seeds

1 teaspoon cumin seeds

16 curry leaves

150g/5oz (1 medium) onion, sliced

3 tablespoons Ginger Paste

1 teaspoon Garlic Paste

100g/3.5 oz Fried Onion Paste

0.25 teaspoon Tamarind Extract

The How To do It

Blanch the tomatoes by putting then in a large heatproof bowl of boiling water for 30 seconds, then plunging them in cold water.  Remove the skin and slice off the top neatly with a sharp knife, then remove the core, taking care not to pierce the flesh.

To Make the Filling

Melt the butter in a large, heavy based pan over medium heat.

Add the mushrooms and lightly fry for about 2-3 minutes, or until the moisture has evaporated.

Transfer to a bowl, then add all the other ingredients for the filling, season with salt and mix together.

Put a portion of the filling in each of the blanched tomatoes and set aside, until 20 minutes before you wish to serve

Place in an oven at 180 degrees for as you begin to make the sauce if you prefer your tomatoes cooked through, then add to the sauce and follow the “sauce” part of the recipe

To Make the Paste

Put all the ingredients in a blender or food processor, with a little water if necessary, and process to make a paste.  Set aside.

To Make the Sauce

Put the turmeric and chilli power in a small bowl, add 2 tablespoons water and stir together.

Heat the oil in another large, heavy-based pan over medium heat

Add the mustard and cumin seeds and stir-fry for about 1 minute or until they start to splutter

Add the curry leaves, stir

Add the onions and lightly fry for about 2 minutes or until they are translucent.

Add the ginger and garlic pastes and stir fry for about 5-10 minutes or until the onions are golden.

Add the ground spice mixture to the pan and stir fry for about 2-3 minutes or until the moisture has evaporated

Add the pastes and stir-fry for about 2-3 minutes or until the oil has separated out.

Pour in 750ml/1.25 pints (3.25 cups) water and season with salt.

Bring to the boil then stir in the tamarind extract.

Reduce the heat and simmer for about 5 minutes, stirring occasionally, until it is a thin sauce consistency

Place the stuffed tomatoes in the sauce, cover and simmer for 2-3 minutes.

Uncover and simmer for about 5 minutes, or until the sauce is thick.

Remove from the heat and adjust the seasoning if necessary.

Serve and enjoy, fantastic with a Naan!

Bengal

Standard

East_Bengal_MapBengal as it used to be called is located at the top end of india and is now split into two provices Bangledash that very low lying country that unless you like to always have your feet in water is a place best avoided, and West Bengal again low lying but featuring the mangrove swamps and  coastal regions that could and should be a magnet for all those seeking wildlife safaris trying to get a glimpse of that now very rare big cat the Bengal Tiger, and for those of us seeking sand sea and sunshine the many miles of beach , but as yet few hotels of any great standard from which to enjoy the area.westbengal-seabeachdigha6

With all that water around  fish is a staple in the daily diet!

Thats not to say its all water as the geography of the area is varied with Hill stations, and tea plantations where the much loved blend of tea Darjeeling can be found. and of Course that centre of British Colonialism Kolkata and continues to this day as a business and commerce centre.

Bengal is also one of the most densely populated places on the planet with an estimated 250 million people at a population density of 900 per sqr Km .

As I have touched on the ample suppy of water in the region leads naturally to a plethora of wonderfull curries of which a personal favourite of mine is Kali a dish that has an identity of its’ own.

In many of the dishes that are favoured in this area is the local Masala Paanch Phorem, which means literally “The spice that crackles five times” how cool is that, and as the name suggests is a blend of those five spices click the link to take you to the page where you can find the what’s in it and the how to…..

Unfortunately at this time West Bengal is not the sort of place that it is easy to travel to as a holiday destination and the searches that I have done all turn up few results. I find that quite surprising as there does appear to be significant coastline and lots of islands, I suggest those of us interested in travelling to new and interesting places could do well to take West Bengal into consideration. the foods available appear to be varied and interesting and from what I have been told the street food and sweet sellers are as popular as anywhere else and I for one know that where that is the case the food is always fantastic!

Namasti, Salaam, or just plain Hello

Standard

It you want to cook curry from the Indian subcontinent pay attention you are going to need one or two things a karahi a few spices and a love of Indian food is good for openers,  trust me it will be worth it in the end, enroll for my curry making blog and get free recipes tips and hints for the beginner and experienced cook alike.

I’m not saying that I am the greatest curry cook on the planet, but the curries that you will find here will all be made from scratch and will not feature any tinned or bottled concoctions that are common and assist those that can’t be bothered or don’t have the time. These recipes I hope will all come from the heart

So loads to keep you interested

If you are an absolute beginner and don’t know the herbs the spices you need to get started , my “fillin the Dabba” article may well be a good place to start.

Ever wondered how the Indian Restaurant can produce any curry out of the 100 that appear on the menu in about 15 minutes, well I will let you into that secret too; check out my Daag it….. Curry in a hurry…..Tells you exactly how that’s done

This Blog future, past, and present will take you through all the things you need to cook, enjoy, and understand the food of the curry wide world that brings the best of  India, Pakistan and Bangladesh to the table.

Page by page line by line all of the things you may want to know or learn, from the most basic ingredients, through to the equipment and the complexities of all that is Indian food.

I will write of the ethos of the cookery and the food and help you in the understanding of the what, and the why, for information on the backroom details to curry have a look at “Curry the Mystery Unfolds” from some of the health issues through to the spiritual and Ayervedic leanings of this great food.

The meanderings that you read here really fall into two camps the traditional recipes where I have tasted and tested those recipes that you will find on the table of everyday India, and with that experience the recipes I have created that are  Demonology, where the tradition meets my ideas and the result is  hopefully something new!

You won’t need to encompass all that I say word for word; cookery and especially curry cookery is not like that, a lot of the time passion and enthusiasm make up for a lot, so drop your email address into the” follow me” section for the blog that will offer you regular recipes and updates on the food that has something for all!

I can’t Guarantee that there will be a recipe a day coming your way, but there will be lots to keep you interested and your taste buds a quiver, In fact a recipe a week may be too much but |I will certainly try!

Feel free to contact me and request any indian, or curry recipes that you feel you might want to try I literally have thousands of recipes and all can be delivered  by currydemonology:)