Tag Archives: spicey

Shevandi Kada…King Prawn and Baby Onion


SAM_3457Two of my most favourite things in the world prawn and onion and this “nearly” traditional recipe which features both in a symphony of taste. Although you really will have to love onion to fully appreciate this recipe the sauce is unctuous  and full of the sweet and sour flavours of the Jaggery and the tamarind with chopped onion making the basis of the sauce and if that’s not enough onion for you, whole baby onions or shallots bringing a final hint of sweetness, truly delicious, and all held together with some juicy large king Prawns to bring that extra texture and taste that make for a fantastic seafood curry!

I have “demonised” the recipe as the original I was gifted essentially had no seasoning or spice and a very large glass of Goan fire water “Feni”, made from coconut or cashew nuts and in Goa & kerala where this recipe originates and available everywhere in those two provinces, however in downtown Nottingham I have to admit I couldn’t find it anywhere. The recipe also demands baby pearl onions, these may be a bit tricky to lay your hands on too but shallots will do just as good a job using the smallest you can get.

So there is no alcohol, is that a loss…. Nah don’t think so!

The What’s in it (2 persons)

5 or 6 baby onions or shallots per person

Salt to season


3 Tablespoons Mustard oil

8 Curry leaves

1 large Onion finely chopped

1inch Ginger

1heaped teaspoon garlic paste

2 green chillies de-seeded and finely chopped

1tsp fenugreek

1tsp turmeric

1tsp Garam Masala

25oml Fish stock

2tsp Tamarind paste

1 flat tbsp Jaggery/brown sugar

1 fine chopped Tomato

1tbsp Plain yoghurt

36 pearl onions(Shallots as many as you think for 3 persons) peeled and kept whole

350 gm  RAW prawns as large as you can find, peeled and deveined

Salt to taste…..

The How To……

Peel the baby onions or shallots and boil in salted water for about fifteen minutes until soft set aside until required

Bring your mustard oil up to heat add the curry leaves, and fry for no longer than a minute or two or until the curry leaves change colour, add  the onions and fry until golden brown, take your time with this as this is the base of the sauce. Then add the green chillies, the ginger and the garlic pastes and fry for a minute or two longer until the garlic smell has dropped away. Add the Fenugreek , Turmeric and Garam masala cook for a further couple of minutes, then add 250ml fish stock, and the jaggery and Tamarind paste, the chopped tomato and reduce to a thick sauce. Finally adding the baby onions and yoghurt for the last five minutes.SAM_3455

Now you can add the prawns and cook them  through this shouldn’t take more than five minutes, serve with whatever you like to eat your Indian food with!


Fusion Carbon Footprint veg curry


Simply Punjabi Salmon



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 bit of demonology to pull it round into something eatable and tangible as a recipe. I do have to say that as a general rule I do not like Salmon, usually its a bit too fishy for my tastes……….. but having an open mind to anything curry, and I do mean anything curry, I have to say I enjoyed cooking and eating it and could  eat this all day everyday, oh yes; which is a good thing as Mrs demonology tells me that Salmon is good for me and my brain……Fabulous

1st May 2014… I do continue to work on recipes and this is no exception I have added a couple more Ingredients Aniseed, and Coconut Milk , tamarind and jaggery and the affect was astonishing bringing the recipe to a new level so if you haven’t tried this yet do so now it is fantastic

This dish like a lot of fish type recipes requires that you make a sauce before you add the fish, and like any sauce this is the taste that the fish is balanced against, and is to a lesser or greater extent the judging point of whether a curry is lifted from very good to great….you can be the judge of that!

I have also gone for a tinned tomato here, as they are always fantastic in taste and great for colour, so never fear tinned toms are a brilliant choice for cooking and in a lot of cases superior to the bland fresh varieties that the supermarkets peddle.  My other reason for using the tinned variety was that tinned chopped toms have a lot of liquid in them and personally I prefer to reduce the sauce rather than add water especially as this is a dry-ish curry, use fresh if you prefer but be warned you may need to add more water later…..


SAM_2888for 2 persons

1 Tbsp Ghee
1tsp Cumin seeds

1 tsp Aniseed whole
1tsp Ground brown Mustard seeds
1sp Garam masala
1tsp Turmeric

.5tsp black peppercorns

1tsp Jaggery

1tsp Tamarind Paste

1 medium Onion chopped
3 cloves Garlic through a garlic press
1 inch cube Ginger

3 medium Green Chillies(Chopped finely and de-seeded)
small tin chopped tomatoes. 225 gm

150ml coconut milk

2 Salmon fillets


The first thing you need to do here is create a curry base (Thorka) , this will be a quite dry base as there is very little water added later, and relies on the tomato juice, coconut milk reductions to bring it to the right consistency which should be rich and unctuous.and the salmon for the moisture.

Start by melting the ghee in a flat based pan and add the cumin, and brown mustard and, aniseed, andpeppercorns  cook until they are frothing nicely and releasing their flavours, then add the onions and fry of on a high heat for a couple of minutes.

Reduce the heat a little, add the Ginger, garlic and chillies, and fry until the onions have softened and are beginning to go opaque.


Reduce the heat a little at this point and  continue to fry off the onions garlic and ginger, add the green chillies and after a few more minutes of frying, add the turmeric and continue frying until the onions are golden brown, then add the small tin of chopped tomatoes and cook for another five to ten minutes or so, until the sauce has reduced to the consistency you think you will like, then add the coconut milk, Jaggery and tamarind and reduce again finally checking the seasoning adding some salt and a little chilli powder to balance to the taste you like.

Finally  adding the Garam Masala .
Now its time for the fish, the sauce should be fairly thick and after reducing the heat to a very low flame, place the fillets of Salmon onto the sauce, which you should be able to bring together as a bed for the fillets to rest on. Place them Skin side down and add a tablespoon of water over each fillet, cover the pan and simmer for about seven or eight minutes on a very low heat, essentially steaming the fish through. The fish will release its juices and will  pick up the flavour of the sauce during this part of the cooking giving the dish the depth of flavour that good curries are famed for…….

Turn the fish over and add anotherSAM_2895 tablespoon of water to each fillet, and repeat the simmering process for another seven or eight minutes SAM_2896or until the fish is cooked through and  flaky.
This final cooking stage is a good time to prepare the Naans or rice and by the time that these have heated through your fish should be ready to serve, add a little splash of lemon juice to the fish and eat this delicious tasty and quick to cook dish taking about 30 minutes including the preparation……

Pao Bhaji… Much better than street food


This is a fantastic little dish regarded by most as street food and as such on the streets of Mumbai one of the foods that feeds a nation everyday.

The recipe fearured here is the most simple version and is open very much to your own interpretations in terms of you can add peas, carrots, sweetcorn, or come to that any vegetable that floats your boat, traditionally on the street it is served with Bread rolls,  called Pav, very good for soaking up the sauce, and as important as the roll in a hambuger or hotdog.

This recipe will serve six and take approx 25 minutes to prepare and about the same for cooking…..


1kg/2.2 lbs potatoes peeled

2 tsp Garlic paste

2 tsp Ginger Paste

180g/6oz Ghee or vegetable oil

360gm/12.5 oz Tomatoes chopped

160gm/5.5 oz Onions chopped

6 Green Chillies de-seeded and choppedpavbhaji

4cm/1.5 inch Ginger finely chopped & peeled

1.5tsp Ground Turmeric

1tsp Chilli Powder

180g/6oz unsalted butter

2tsp Garam Masala

2 Tbsp Chopped Coriander

3Tbsp Lemon Juice

salt to taste.


First things first cook the potatoes in a pan of boiling water for about twenty minutes, or until soft, drain and allow to cool then mash….

Place the Garlic and the Ginger in seperate bowls and stir in 125 mls of water to each and set aside

Heat the Ghee or oil in a heavy based pan add the tomatoes, onions, chillies, ginger and Turmeric, and stir fry over a medium heat for about 5 minutes, then reduce the heat, add the mashed potatoes and chilli powder, salt , then mix thoroughly and continue to cook mash and stirring for another 5 minutes or so.

Add the Garlic and Ginger paste mixtures then increase the heat. Add  4 tablesppons of Butter and mix well, sprinkle with Garam Masala, chopped Coriander and Lemon Juice and stir well……

This dish is best served with the pav being fried to a light golden brown in the remaining butter, but is just as delicious  with a nice crusty loaf or roll……

Caril de Galhina…. Chicken,Coconut, Coconut and more Coconut


The following dish as the title suggests is heavily based around coconut  it is a rich and creamy dish that will knock your taste buds for six. It is a traditional Goan curry although on my many trips there I have never seen it on any restaraunt  menu, perhaps I’m not looking in the right places. It is of course as the title suggests heavily influenced by the Portuguese but don’t let that fool you this is a top drawer curry that fully deserves its place in the hall of fame, and it is without doubt one of my very favourite curries!

Caril de Galhina is quite heavy on the chillies but for those of you out there who prefer things a little milder just cut the chilli quantity in half it won’t ruin the dish if that’s the way you like it!

The secret to the dish is the Paste, I used a pestle and mortar for the rough paste and a processor for the smooth paste and as the photo shows mixed it back into the pestle;so take some time to get this right and everything else will follow,

Once you are ready to stand in front of the stove everything else is pretty simple, with no more than hal a dozen ingredients to throw into the pan how tricky is that?

Well you tell me, I love it I hope you do too….

Caril de Galhina

Caril de Galhina7 Caril de Galhina8

Serves 6 to 8

Prep time 45 mins

Cooking time 30 mins


1kg/2.2 lbs Chicken skinned and cut into pieces

2 Tbsp Vegetable oil

1 medium Onion slices

250ml coconut milk

1 Tbsp Tamarind extract

125ml/4.5 fl oz coconut cream


For the spice paste

1 coconut grated or

8 tbsp desiccated coconut soaked in a little water for an hour

1 tbsp uncooked rice rinsed and drained

8 cloves Garlic crushedThe finished Paste

2.5cm/ 1 inch fresh peeled Ginger

The finished Paste

10 dried red Kashmiri chillies

4 Green Chillies de-seeded and slit lengthways

.5 tsp cumin seeds

1 tsp coriander seeds

1 tablespoon Poppy seeds

1 tbsp ground turmeric.

Put the chicken pieces into a bowl and sprinkle with salt

To make the spice paste , put half the grated or desiccated coconut , and the rice into a food processor or blender and process adding a little water to make a coarse paste .(Yes you can use a Pestle & Morter here i did without problems)

Pour the remaining coconut in the food processor with the garlic , ginger , dried red chillies , green chillies and the ground spices and blitz until ground, then mix into the coarse paste….

Heat the oil in a heavy based pan over a medium heat and add the onion, cook for four or five minutes or until light golden brown; add the spice paste and stir fry stirring constantly  for a couple of minutes or until the oil separates out. Caril de Galhina3

Add the chicken and stir to coat , then add the coconut milk  and season with a little salt to taste.

Reduce the heat and simmer for about 20 minutes or until the chicken is almost done .

For the last few minutes of cooking add the tamarind paste and stir in the coconut cream, cook for a further five to ten minutes or until the chicken is thoroughly cooked. You may notice that with the addition of the coconut cream that the dish will produce some Coconut oil which will seperate from the main dish, if you don’t like this then just spoon it away before serving, for me its got loads of flavour so I leave it right where it is……

Serve and enjoy

Caril de Galhina6

Batani Kadala Kari….More than Mushroom & Peas


My inner vegetarian grows in strength almost daily and that inner struggle with the carnivore goes on safe in the knowledge that Vegetarianism will never win fully but my love of the non meat will grow equally beside it.Vegetarian or not my love of the mushroom that humble fungi has always been with me and until this sojourn into the world of Indian cookery was something that I only encountered in the odd stew and alongside a fillet steak at the local steakhouse. Today I am wiser and can allow this fantastic and much varied ingredient to flourish in its own right the following recipe does not state any variety of mushroom but take my word for it any will do and a combination is always a good option. In this option I am using:

Buna Shimeji

Batani Kadala Kari3

The mushrooms of choice


Shiro Shimeji,

In retrospect having eaten this dish these mushrooms were for me not the best I could have chosen, and button mushrooms would probably been a better choice and yes I have left the stalks on, as this variety concentrates as much goodness in the stalks as in the crowns…… the point being Mushroom is good whatever the variety and use it as you feel it is best served this is a recipe and not a rule book and deviations are of course to be encouraged as a good recipe develops over time, and to some extent reflects the personal tastes of the cooks that prepare it.

This is a fantastic Saturday supper dish easy to prepare and full flavoured I love it for the fusion of Mushrooms ,Cashews, Coconut and tomatoes, and not forgetting the peas that bring a sweetness to the curry that really floats my boat when I eat curry!

Batani Kadala Kari

Batani Kadala Kari7

Preparation time 20 minutes
Cooking time 20-25 minutes
Serves 4

750g / 1lb 10oz peas, shelled if fresh
150ml / 0.25 pint groundnut (peanut) oil
750g / 1lb 10oz mushrooms, stalks removed
2 teaspoons cumin seeds
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
2 tablespoons urad dal, rinsed and drainedBatani Kadala Kari2
1 medium onion, sliced
4 teaspoons ginger paste
4 teaspoons garlic paste
1 teaspoon chilli powder
2 teaspoons ground coriander
1 teaspoon ground turmeric
250g / 9oz (1 large) tomato, chopped
60g / 2oz grated fresh coconut (desiccated coconut is good too just soak in a little water for 5 minutes before adding to the recipe. )
30g / 1.24 oz cashew nuts
20 curry leaves

Vegetable stock cube dissolved in up to 500ml of boiling water
1 sprig coriander leaves, chopped, to garnish


Firstly cook the peas in a mall pan until soft drain and set aside.

Heat 3 Tablespoons of oil in a large heavy based pan , over a medium heat add the mushrooms and stir fry for about  4 to 5 minutes

Heat the remaining oil in a heavy based frying pan over a medium heat and add the Cumin , Mustard, and fenugreek seeds and finally the urad Dal, and stir fry for about a minute or until the seeds start to splutter

Add the onion and stir fry for another 5 minutes or so, or until light they turn golden brown, then add the ginger and garlic pastes….. (pastes are made by mixing the garlic and the ginger with a little water and blitzing with a hand held processor, or grinding down with a pestle and mortar)

Continue to stir fry for another minute or two, or until the moisture has evaporated

Now is the time to add the ground spices and season to taste with salt , give it all a good stir and then add the tomato and continue to stir fry for about 5 minutes, or until the oil separates out…….

Now reduce the heat to low and add the coconut , cashews and curry leaves and stir again for about a minute or so; Now add as much vegetable stock as you like up to 500ml,Batani Kadala Kari5 I personally prefer things in a thicker gravy but this is very much a matter of taste. Bring the whole thing back to the boil and add the peas and the mushrooms reduce the heat and simmer for about 5 minutes.

remove from the heat adjust the seasoning and serve…

Meen Kozhambu(Saucy Fish Curry)


One of the great pleasures of curry for me is Sauce a truly rich curry well cooked with lashings of sauce that can be soaked up in the rice or naan and still have more to spare is perhaps one of my greatest joys and this recipe is just that saucy!

It will take an hour or so to cook and prepare and will serve 4 to 6 so get your chums round and enjoy this easy to cook and prepare curry explosion!


4 tabsp Veg oil

1tsp Black Mustard Seeds

1 Tsp Fenugreek Seeds

2 or 3 Red Kashmiri Chillies

3 medium Onions sliced

2 tbsp crushed fresh Ginger

2 tbsp crushed Garlic

2 sprigs Curry Leaves, or 10 to 15 dried

1 tbsp ground Turmeric

2 tsp red Chilli powder

4 Tomatoes roughly chopped

1 tbspTamarind paste

1Kg 2.25 Lb firm fish fillets skinned and cut into strips

1 Cup Coconut Cream

juice .5 Lemon

Salt to taste


As usual heat the oil in a heavy pan over a medium heat,adding the Black Mustard seeds and wait for the crackle, that should be about a minute or so, Add the Fenugreek Seeds and stir fry until they turn light golden brown:Now the Red chillies whole, when the chillies turn that deep dark golden brown that only they can do, add the onions, saute for about a minute, adding the crushed Ginger and Garlic and cooking for a further 2 minutes, that should be enough time for them to release their flavours.

Now add the Curry leaves Turmeric and chilli Powder, season with salt and cook for a further 30 seconds or so!

Now is the time to add the chopped Tomatoes which will need about 5 minutes cooking time , or until they soften, adding in the Tamarind paste at this time, and giving it all a good stir

Now is the ti9me to add the fish fillets, now cover and cook on a low heat for 10-15 minutes or until the fish is cooked through, add the coconut cream, bring the whole dish up to serving temperature

Add the Lemon juice and serve….

and as we say round here jobs a gooden!