CURRY LEAVES RECIPES INDIAN RECIPES

Steps:

• 1. Thinly slice the shallots, peel the garlic and deseed the chillies, and put in the bowl of a food processor. Peel and roughly chop the fresh turmeric, ginger and galangal, and add to the bowl with the ground turmeric and tamarind. Blitz until it forms a rough paste.
  2. Remove the tough outer leaves of the lemongrass and roughly chop the stalks. Roughly tear the kaffir lime leaves.
  3. Heat 4 tablespooons of vegetable oil in a large pan over a medium heat. Stir in the paste, lemongrass and kaffir lime leaves, season with sea salt and black pepper, and cook for 5 minutes.
  4. Trim the beef and cut into 4cm pieces. Add to the pan and cook for 10 minutes, or until the pieces begin to brown, stirring to make sure the meat is coated in the paste.
  5. Stir in the coconut milk, pop on the lid, and simmer over a low heat for 1 to 1½ hours, or until the meat is tender and the sauce has thickened.
  6. Deseed and thinly slice the red chilli and scatter over the curry. Delicious with boiled rice and fried crispy shallots.

Steps:

• Ingredients out • Kettle boiled • Griddle pan, high heat • Medium lidded pan, medium heat • Large casserole pan, low heat • Food processor (bowl blade) START COOKING Remove the outer leaves from the cauliflower, then slice it 1cm thick and put it on the griddle pan, turning when lightly charred. Put 1 mug of rice and 2 mugs of boiling water into the medium pan with the cloves, lemon half and a pinch of sea salt, and put the lid on. Pour 2 tablespoons of oil into the casserole pan, then quickly stir in the mustard and fenugreek seeds, turmeric and curry leaves. Peel the ginger and garlic cloves, and trim the spring onions. Pulse these, together with the chilli and coriander stalks in the processor until fine, then stir into the casserole pan. Roughly chop and add the tomatoes. Pour in the coconut milk, drain and add the chickpeas, then tip in the pineapple chunks and their juices. Add the griddled cauliflower, cover, turn the heat up to high and bring to the boil. Put the uncooked poppadoms into the microwave (800W) for a minute or two to puff up. Tear off the top leafy half of the mint and bash to a paste in a pestle and mortar. Stir in the yoghurt, add a good squeeze of lemon juice and season with salt and black pepper. Squeeze the juice of the remaining lemon into the curry and season to taste. Sprinkle over the coriander leaves and serve with the rice and poppadoms.