This rose veal curry is very similar to something you would find in a curry house
I’m on a ghee free diet. That’s right, my wife started me on it but I knew it was a good idea. As nice as ghee (Indian clarified butter) may taste, it’s not very good for you. I’ve found you can cook equally tasty curries with good quality olive oil.
So I went out to the social networks looking for an olive oil I liked in my curries and was soon introduced to Candiasoil. They supplied my with their oil free of charge to try and I’m so glad they did. Candiasoil is available at Tesco and works really well with curries and of course salads.
With this recipe I decided to use my current meat of choice, rose veal. I wanted to recreate some of my curry house style curries but with olive oil and without the need to make a curry gravy.
Rose veal is becoming increasingly popular. Many good butchers are supplying it now. I got mine from Alternative Meats.
The meat is a naturally tender so you don’t need to cook it long like you would with lamb or goat. Be sure not to rush things though. Allow the meat to simmer until it is melt in the mouth tender for best results.
|Rose Veal Chilli Garlic Curry|
- 1 whole bulb of rock hard garlic
- 6 tablespoons olive oil
- 2 onions – finely chopped
- 1 tomato – diced
- 800g rose veal silverside – cut into bite sized chunks
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 tablespoons curry powder
- 1 tablespoon tandoori masala
- 1 tablespoon ground cumin
- 1 teaspoon red chilli powder
- 2 tablespoons tomato puree
- 5 cherry tomatoes – quartered
- 3 (or more) fresh green chillies cut into thin rings
- 1 small bunch of finely chopped coriander
- salt and pepper to taste
- Separate the garlic bulb and then skin the cloves.
- Cut the cloves into very thin slices.
- Now heat the olive oil in a small saucepan until it is hot but not smoking.
- Add the garlic slivers and cook in the oil for about 30 minutes. Be careful not to burn the garlic. It should become nicely browned and soft in places. If you burn the garlic it will become bitter and you will have to start over again.
- When browned, carefully remove garlic slivers to a side plate to rest.
- Pour the remaining olive oil in a large frying pan and heat until hot but not smoking.
- Throw in the chopped onions and fry until soft and translucent.
- Now add the ginger paste, garlic paste, curry powder, tandoori powder, chilli powder, cumin and tomato puree to the onions and stir contently for about 30 seconds.
- Now add the chopped tomato and rose veal and allow to sizzle for about two minutes.
- Add just enough water to cover and leave to simmer for about a half hour until the veal is nice and tender.
- To serve, throw in the raw chillies and the slow cooked garlic and stir to combine.
- Now add the quartered tomatoes and simmer for about a minute when they are just cooked through.
- Season with salt and pepper to taste and sprinkle with the chopped coriander.
I would like to thank Candiasoil Olive Oil for supplying the olive oil I used in this recipe. It worked perfectly and I highly recommend it.
Rose veal is currently my meat of choice.
I am happy to announce that together with my sponsor Alternative Meats, I am giving away two silverside rose veal joints to one lucky winner.
Rose veal is a delicious meat to cook with and it is also so versatile. You could simply roast the meat for a perfect Sunday dinner or try some of my recipes. Substitute veal for beef, lamb or chicken and prepare to be impressed.
I like roasting veal joints but veal also goes very well with curries and other Indian dishes. Minced veal in samosas is amazing, If you can be bothered to mince your veal joints that is.
You could just cut the meat into bite sized chunks to create curries that are better than anything you find in most curry houses. You might like to try my rose veal rogan josh recipe. Talk about gorgeous. If you aren’t into spicy food, give my Dutch bitterballen a try.
By the way, if you can’t wait to get started, you might like to check out Alternative Meat’s website. They supply top quality rose veal and many other types of tasty meats that are difficult to source.
Here’s how to enter…
There are many ways to enter. You can choose just one or all of them.
You earn entry points for each entry method.
The more points you receive the better your chances of winning.
Prize draw ends on 25 October 2013
Open to mainland UK residents over 18.
This is one of my favourite halibut recipes.
Halibut is the one fish I can’t resist. I love seafood but there’s something special about halibut. It’s a real pity it’s so expensive.
Last night I decided to dig deep into my pockets and brought home some halibut to make this quick and easy dish for my wife and me. Sometimes you’ve just got to do such things.
|Pan Seared Halibut With Spinach and A Spicy Tomato Sauce|
- 2 x 200g skinned halibut fillets
- 1 tablespoon freshly cracked black pepper
- 1 teaspoon roasted and coarsely ground cumin seeds
- 400g fresh baby spinach – rinsed
- 3 tablespoons ghee
- 5 fresh curry leaves
- 4 medium tomatoes – diced
- 1 onion – finely chopped
- 2 cloves garlic – finely chopped
- 3 tablespoons finely chopped coriander
- 3 green chillies – finely chopped (more or less to taste)
- Salt and pepper to taste
- Heat one tablespoon of the ghee in a frying pan.
- When melted, add the spinach and fry for about 2 minutes until slightly wilted in appearance but still quite fresh looking.
- Squeeze out the excess water and set aside
- Now made the tomato sauce.
- Heat another tablespoon of ghee in the saucepans.
- When melted, throw in the curry leaves and fry for about 30 seconds.
- Add the garlic, tomatoes, onions and chillies.
- You only want to cook the sauce for about five minutes. The tomatoes and onions should keep their fresh appearance and not be allowed to break down.
- Set aside and keep warm.
- Heat the last tablespoon of ghee in a frying pan until very hot but not smoking.
- Press the black pepper and cumin into the fish fillets and then place the fish in the hot ghee.
- Cook for about four minutes per side until the halibut is just cooked through.
- To serve, place a pile of the spinach on two warmed plates. Stack the halibut on top and then cover with the tomato sauce.
You can’t beat a Farmer’s Choice free range turkey!
Just like last year, I am giving away Christmas turkeys with my sponsors and free range meat specialists Farmer’s Choice. This time, however, we will be giving away not one but eight 6kg free range turkeys in time for Christmas!
Four of the turkeys will be given away on this site with the remaining four given away over on my promotional gifts business site CompuGift.
So when you’re finished filling in the widget below, be sure to go over to CompuGift and do the same to increase your chances of winning one of these delicious free range birds.
Be sure to enter the turkey draw over at CompuGift too!
Over the coming weeks, I’ll be developing recipes for you to try. Turkey tastes so good in a curry.
You can choose one or all of the entry options.
The more entries, the more points your receive and the better your chances of winning.
Open to mainland UK residents only.
First draw for one turkey ends 19 October.
This is an amazing but complicated flatbread recipe!
I visit an Asian market near my home often where I purchase flatbreads that my kids just love. For that matter, I happen to think they’re pretty amazing too.
So when I visited a street festival recently and saw a man cooking flatbreads that looked like those I purchase I knew I had to give it a go. He wasn’t giving up his recipe but that was understandable.
I just watched as he cooked on an upside-down wok over a fire. He was an expert and made huge flat breads using sticky dough that were paper thin. My flatbreads were a bit smaller and not nearly as pretty as his but they were sure good.
I recommend making your flatbreads small first unless you’re a professional baker. I topped mine this time with chopped garlic that I cooked slowly until very soft in olive oil and a little flaky sea salt. You may also like to try other toppings like cheese, ghee or chilli.
This recipe is great with curries as pictured or used as you would tortillas filled with dhal or meat.
|My Delicious Flatbread Recipe|
- 800ml (3 cups) plain white flour
- 1 teaspoon dry yeast
- 400ml Tepid water
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons yogurt
- 250ml (1 cup) course polenta corn flour
- Heat the water until hand hot and then pour it in a large bowl.
- Sprinkle in the yeast and stir until it is dissolved.
- Now add the rest of the ingredients except the polenta flour.
- You want to kneed into a very soft and somewhat sticky dough. If it is too sticky to work with, add more flour. If it is too hard, add more water.
- Allow to stand for about an hour.
- After an hour, heat a wok over a high flame.
- Take about a tennis ball sized ball of the dough and flatten it into a disk with your hands. It should be quite sticky and difficult to work with.
- Sprinkle with the polenta on both sides and then carefully roll out into a thin flatbread.
- Turn the wok over and slap it onto the hot underside.
- Cook for about 3 minutes and then turn over to finish cooking for about a minute.
Rose veal is so flavoursome and easy to cook into curries
Having Alternative Meats as a sponsor has meant being able to experiment a lot more with meats not normally found at the supermarket or even good butchers. Here is another of my rose veal recipes that I think you spicy curry fans are going to enjoy.
I have to say that I normally use a lot more spice when cooking for myself. Here though, I have kept the fiery spices to a minimum so as not to lose the amazing flavour of the rose veal.
I have used curry leaves in this recipe too which are not used in most rogan josh recipes. I just love the flavour. If you want your rogan josh to taste more authentic, leave them out. I hope you leave them in though.
|Rose Veal Rogan Josh|
- 2 tablespoons olive oil
- Fresh curry leaves (optional)
- 6 whole cloves
- 8 black or 16 green cardamon pods
- 8 whole black peppercorns
- 1 two inch long cinnamon stick
- 1 Piece mace
- 2 large onions – finely chopped
- 2 tablespoons garlic paste
- 2 tablespoons ginger paste
- 3 bay leaves
- 1 Kilo (2 pounds) rose veal rump cut into bite sized pieces
- 2 bay leaves
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 tablespoon mild paprika
- 1 Tablespoon chilli powder
- salt and pepper to taste
- 1 tablespoon garam masala
- Juice of one lime
- 2 tablespoons Greek yogurt
- Fresh chopped corriander
- Heat the oil in a large sauce pan.
- When hot but not yet smoking, add the curry leaves, cloves, peppercorns, cardamom pods, cinnamon and mace.
- Stir the spices into the hot oil so that it picks up their amazing flavours. Be very careful not to burn the spices.
- After about 40 seconds, pour in the chopped onions and fry for about ten minutes over medium heat stirring regularly.
- When the onions are soft, translucent and lightly browned, add the garlic and ginger pastes.
- Stir to combine and fry for a further 30 seconds before adding the cumin, coriander powder, paprika, chilli powder, bay leaves and garam masala.
- Now add the rose veal pieces.
- Be sure to coat the rose veal with all the lovely spices, onion, garlic and ginger and then add just enough water to cover.
- Simmer for about 40 minutes until the meat is nice and tender.
- Just before serving, stir in two tablespoons of yogurt one tablespoon at a time. It is important not to add the yogurt to quickly or it will curdle.
- Squeeze the lime juice over the curry, season with salt and pepper to taste and sprinkle the fresh coriander over the top.
- Check for seasoning and then serve with rice or fresh naans
I’ve got a new prize draw for you that I know all you wine connoisseurs out there are going to like.
Did you know that there are some amazingly good wines coming out of India now? I’ve tried a few Anokhee wines now and was quite impressed.
Anokhee – which means unique in Hindi – is a collection of fine wines from Vallonne Vineyards, India’s premier boutique winery.
Importer, Namaste Wines says that the most important ingredient is the passion to make great wines which influences everything, right from growing the grapes to production to packaging. The Anokhee experience will take you on an enticing journey called India.
Here is what the winner will receive…
The full Bouquet
Anokhee Cabernet Sauvignon 2009 reserve
Anokhee Merlot 2011 reserve
Anokhee Chenin Blanc 2011
Anokhee Sauvignon Blanc
Namaaste Wines also have a special offer for the 4 bottle selection:
Normal online price £54.96
Curry Guy price offer for a limited period £45.
So what are you waiting for?
Entering is quick and easy.
There are many ways to enter. Just fill out the widget below.
Open to mainland UK residents over 18 years old.
Rose veal curry is so quick and easy to make
I’m not a big fan of mild curries. My kids haven’t picked up my love of fiery hot curries though so I do try to do a bit of both. Cooking with rose veal makes this a lot easier.
Unlike other meaty curries made of lamb and beef, rose veal can be cooked to your desired tenderness very fast. Veal is naturally tender as it doesn’t move a lot. The great news is that it’s still packed with amazing flavour.
Do you see the swirl of red in the picture? Well that is very spicy. It’s essentially the same curry but without the cooling yogurt and with a little more chilli powder, black pepper and a good squeeze of lime added at just the last moment. If you really like the flavour of hot fresh chillies, you could also add a teaspoon of Mr Naga pickled chillies or just fresh green birdseye chillies finely chopped.
For a milder curry, leave the curry all in one pot and sprinkle in just a little chilli powder or none at all if you prefer.
I made these 2 in 1 rose veal curry in only 30 minutes.
|A 30 Minute Quick & Mild Rose Veal Curry|
- 800g rump of rose veal cut into bite sized pieces
- 3 tablespoons rapeseed oil
- 3 green cardamom pods
- 1 inch cinnamon stick
- 2 large white onions- finely chopped
- 2 tablespoons ginger and garlic paste
- 800ml chopped tomatoes
- 500ml veal or chicken stock
- 1 tablespoon tomato paste
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon garam masala
- 1 teaspoon red chilli powder
- 1 teaspoon tried fenugreek leaves
- 3 tablespoons finely chopped fresh coriander
- Salt and pepper to taste
- Heat one tablespoon of the oil in a frying pan over high heat.
- Add the cubed rose veal and brown for about three minutes.
- Remove the meat and juices and set aside
- Now add the remaining oil and pour in the chopped onions.
- Fry for about five minutes until until translucent and soft.
- Spoon in the garlic and ginger paste and the cumin, ground coriander, garam masala and chilli powder.
- Stir to combine and then add the tomatoes and stock along with the browned meat.
- Reduce heat and allow to simmer until the rose veal is nice and tender.
- Sprinkle in the fenugreek leaves just before serving and then add the yogurt to the simmering rose veal curry one tablespoon at a time.
- Be sure to stir continuously while you do this or the yogurt will curdle.
- Season with salt and pepper and serve with rice and/or naans.
Be sure to cook to your liking. I cooked mine in 30 minutes but if you prefer to cook it a little longer, do so. The extra cooking time will add to the flavour too.
The amazing rose veal used in this recipe was supplied by my friends at Alternative Meats.
BACK by popular demand!
If you’re looking for a trendy and practical way to take snacks to work and school, this PRIZE DRAW for you! This eye-catching three tier tiffin has two sections of different sizes that can be tightly closed with a strong closing mechanism.
Tiffins are great for picnics and entertaining at home. They are also ideal for transporting cold and hot meals to work and school.
Tiffins are dishwasher and freezer safe. They can also be used directly over hot fires while camping or for heating food on the stove.
I will be running this prize draw every two weeks so if you don’t win this time, you’ll have plenty of chances to.
Entering this prize draw couldn’t be easier!
In fact, there are many ways to enter this 2 tier tiffin draw.
Some ways gain you more entries than others and increase your chances of winning.
Choose just one entry method or all of them!
Open to UK residents
Draw ends on 10 October 2013
Monkfish cheek is so tender and nice to cook with
Have you ever tried monkfish cheek? You might be surprised how good it is. It’s also very quick and easy to cook making it perfect for lunch or a family meal after a long day at work.
I picked up a few monkfish cheeks from my fishmonger a couple of days ago and didn’t really have any idea what I was going to do with them. I knew they needed to be fried over high heat for about 45 seconds per side but that’s about it.
So today, I decided to raid my fridge to see what else could be served with these seafood delicacies.
This may have been a last minute meal but they flavours didn’t half work well together. I made it for lunch for my wife, Caroline and me and she insisted I type down the recipe before I forgot it. I do tend to forget things these days so I sat down and typed.
I used gram (chickpea flour) in this recipe but you could also use plain flour. I do like the subtle flavour of the gram flour though and it also give the fish a nice and natural reddish appearance.
|Peppered Monkfish Cheek With A Chorizo & Garlic Sauce|
- 4 monkfish cheeks (about 100g each)
- 4 tablespoons rapeseed oil
- 1 teaspoon freshly ground pepper (or more to taste)
- Salt to taste
- 250ml gram flour (sifted)
- 150g chorizo – finely chopped
- Approx 20 coriander stocks – finely chopped
- 2 cloves garlic
- 2 spring onions – finely chopped
- 1 large tomato – finely chopped
- 1 teaspoon tried chilli flakes
- 200ml rich chicken stock
- 1 tablespoon soy sauce
- Place the monkfish cheeks in the gram flour so that they are evenly dusted with the flour. Remove any excess flour
- Sprinkle the ground pepper over the monkfish cheeks and then add salt to taste.
- Press the salt and pepper into the flesh.
- Now heat a frying pan over high heat and add the oil.
- When nice and hot, carefully place the monkfish cheeks into the oil and fry for about 40 seconds per side.
- Remove the fish from the oil and set aside.
- Pour out all but about one tablespoon of oil and then add the chopped chorizo.
- Allow to fry until nice and crisp and then pour in the chopped coriander, garlic and tomato.
- Stir to combine and the add the soy sauce and the stock.
- Bring to a happy simmer and place the fish back in the pan for about a minute, turning once.