This is a tasty and easy curry to make. It’s a good one for the work week as it can be made in less than 30 minutes after work. The flavour combo is bright and spicy which I do like in a curry. For added flavour and a bit more sauce, try adding about 250ml of my fragrant stock.
I prefer to use a lot more chilli but I have toned it down here as my daughters aren’t all that keen on spicy hot food. You could easily add more or less to taste.
I like to serve coriander and coconut chicken curry with homemade naans. My stovetop recipe is here. If time is an issue, just serve it with white rice or a crusty loaf of French bread.
- 1 large bunch coriander
- 2 tablespoons garlic and ginger paste
- 2 green chillies - finely chopped
- 400ml can coconut milk
- 2 tablespoons vegetable oil
- 8 skinless chicken thighs
- 250ml fragrant stock (optional) Recipe link above
- 1 medium onion, finely chopped
- 3 cloves
- 1 two inch piece cinnamon stick
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala
- Juice of two limes
- Salt and pepper to taste
- Place the fresh coriander, garlic and ginger paste, chillies and coconut milk in a blender and blend until smooth. Set aside.
- Heat the oil in a large saucepan.
- When hot, toss in the cloves and cinnamon stick and allow to sizzle for about 30 seconds.
- Now add the chopped onion and fry until the onion is soft and translucent.
- Sprinkle in the cumin, coriander powder and garam masala and mix it all up well.
- Add the chicken pieces and fry for about a minute before adding the coriander/coconut paste.
- Reduce heat slightly and simmer until the chicken is cooked through. It should take about 10 minutes.
- Season with salt and pepper to taste and a good squeeze or three of lime juice.
- Note: I added fragrant stock to mine as we like our curries with a little more sauce. The fragrant stock adds a lot of nice flavour too. If you prefer a thicker sauce, leave it out.
It would be difficult to find beef better that Wagyu. I’m sure it exists but it’s currently my personal favourite. The other day I was sent a few Wagyu beef steaks from Alternative Meats and couldn’t wait to get stuck in!
This is a simple recipe. I didn’t want a heavy marinade that would have competed with the natural flavour of the Wagyu beef. Instead, I chose an old favourite.
The simple marinade could of course be used with any good quality beef. Wagyu beef isn’t cheap so just use any quality sirloin or rump steak if you like. If you want a real treat, however, go for the Wagyu.
The nicely marbled meat is so tender and tastes great grilled over open flames. Crispy and charred on the outside and rare and tender on the interior. It’s food heaven.
This is a recipe that really needs to be cooked on the barbecue or in the tandoor oven for best results. I’ve tried pan frying and roasting it in the oven but for me, it’s all about barbecue! End of.
- 800g Wagyu Sirloin or rump steaks cut into bite sized pieces
- Juice of 3 limes
- 1 tablespoon cumin powder
- 1 teaspoon chilli powder
- 1 tablespoon garlic paste
- Freshly cracked white and black peppercorns to taste.
- Salt to taste
- Limes and chilli sauce to serve.
- Mix the marinade ingredients in a large bowl and dump the beef cubes in.
- Allow to marinate for about eight hours.
- When ready to cook, heat your coals in the barbecue until they are white hot. I usually cook when my hand becomes very hot when held at the level the meat will be cooked for about two seconds.
- The meat can be cooked on a grill but I prefer to skewer them as photographed.
- Grill until the meat is nicely charred on the exterior and the inside is cooked to your preferred doneness. I like it rare or 50c. Medium rare is 56c.
- Serve with lime wedges and your favourite chilli sauce.
Over the past few weeks I’ve been spending a lot of time experimenting with Holy Lama Spice Drops. These ingenious products make it possible for you to quickly and easily add spices to your cooking. Home and professional chefs will fall in love with how Holy Lama Spice Drops brighten up their dishes.
Just in case you haven’t heard of Holy Lama Spice Drops, they are concentrated extracts of natural spices. There are no artificial colours, flavours or preservatives. Their flavour is intense and out of this world gorgeous.
Check out the Holy Lama website and you will see just how versatile these spice extracts are. You can use them in all styles of cooking. From curry to pasta to cake, you will be amazed at just how good your food tastes and how simple it is to achieve that perfect flavour.
I’ve tried them with many of my own recipes, substituting the drops for the ingredients that I normally spend a lot of time to prepare. In fact, I’m going to be sharing the recipes right here on the blog. Watch this space!
How to use Holy Lama Spice Drops
The spice drops can be used at any time during cooking but for best results add them at the end just before serving. Let’s say you are cooking a beef madras that calls for freshly ground garam masala, garlic and ginger paste, turmeric, cumin and chilli. Just make the recipe as you normally would omitting these ingredients. Just before serving, add the spice drops to taste. You will be amazed at how your creation comes alive in minutes.
No need to blend ten types of whole spices and grind them. No smashing your garlic and ginger into a fine paste. The spice drops add the flavour you’re looking for without all the mess and hassle.
Now, I’ve teamed up with Holy Lama to bring you this Spice Drops GIVEAWAY.
One lucky WINNER is going to #WIN a selection of spice drops and a wooden stand to store them. All of the spices have a shelf life of three years. Try purchasing ground spices that stay fresh that long! Of course my selection will be long gone before that.
So then… Are you ready to give it a go?
ENTERING COULDN’T BE EASIET
There are many ways to enter. You can choose just on or all of them.
The more ways you enter, the better your chances of winning.
Open to mainland UK residents 18 or older.
Giveaway ends on 7 August 2014
Many of you have said that you would like to try some of my British Indian Restaurant (BIR) style curries but you don’t have the time to make the base curry sauce and the pre-cooked meat as they do in curry houses.
So with that in mind, I whipped up this new beef madras recipe. I guarantee you… you will like it as much if not better than those served at your favourite Indian restaurant.
I used left over beef from Sunday dinner so this only took about 30 minutes to make from scratch. If you are using raw beef, please don’t rush things. Let it stew in the curry until the beef is nice and tender.
I’ve also used Holy Lama Spice Drops for the garam masala and chilli. These were added at the end to taste. For those of you who are not familiar with Holy Lama Spice Drops, they are concentrated extracts from natural spices. I love them.
This recipe, however calls for powdered spices. If you decide to give Holy Lama Spice Drops a try, just add them at the end to taste instead of adding the powdered spices. You can view their complete range here.
- 1 tablespoon ghee or vegetable oil
- 800g beef rump cut into bite sized pieces
- 2 onions - finely chopped
- 4 large tomatoes - diced
- 1 heaping tablespoon garlic and ginger paste
- 1 tablespoon garam masala
- 1 tablespoon cumin
- 1 teaspoon turmeric
- 1 teaspoon (or more) red hot chilli powder
- 1 tablespoon smooth mango chutney
- 3 tablespoons fresh chopped coriander
- Salt and pepper to taste
- Limes for serving
- Heat the ghee in a large saucepan.
- When melted and hot, brown your beef cubes for about three minutes. You may want to do this in batches.
- Remove the beef to a bowl.
- Now add the chopped onions and fry for about ten minutes until soft and translucent and lightly browned.
- Add the garlic and ginger paste along with the garam masala, cumin, turmeric and chilli powder and stir to combine.
- Toss in the chopped tomatoes and the browned beef along with just enough water or beef stock to cover.
- Allow to simmer until the beef is nice and tender. This could take up to an hour if you are using raw meat. Don't rush it.
- Just before serving, stir in the mango chutney and the chopped coriander.
- Check for seasoning and sprinkle with salt and pepper to taste.
- Squeeze a bit of lime juice over the top and serve with rice or naans.
I don’t usually write product reviews. I just don’t have the time. But in the case of Holy Lama Spice Drops I’m making an exception.
Holy Lama Spice Drops are concentrated extracts of natural spices. They offer a spectacular range which you can see here. I’ve been cooking with the drops for the past couple of weeks and love them.
Yesterday I decided to give the garam masala and chilli spice drops a try in a quick and easy masoor Dhal lunch I made for my wife Caroline and me.
Masoor dhal is a favourite around our house. Unlike other dhals, masoor dhal (split red lentils) can be made last minute without much forward planning. As it is a favourite dish, I wanted to secretly test the spice drops out on Caroline. Yes, our life is very exciting.
Caroline loved the dhal and even said it was better than usual. She wanted to know if I had done something different and was surprised when I showed her the little bottles of extracts.
I think the reason I wanted to highlight them here is because so many of you have commented that you want to try my recipes buy simply don’t have the time to go out and shop for all the ingredients. This is especially so when it comes to making your own garam masala with whole spices and then roasting and grinding them. It is quite time consuming.
Holy Lama spice drops have a shelf life of three years. That is a lot longer than you could expect from pre-ground garam masalas and other spice blends you purchase in a shop.
Having tried the garam masala and chilli extracts, I can hardly wait to try the others. In fact, I have a selection on its way to me now and I will be sharing a few recipes using no other spices than Holy lama Spice Drops. If the other extract are anywhere near as good as the two I’ve already tried, I may just become a much lazier cook.
A note about using Holy Lama Spice Drops
Spice drops can be used at any time during cooking but they are best when added at the end, just before serving. They go a long way. 3 drops of garam masala or chilli extract = 1/2 teaspoon of powder. I used six drops of each in my dish but you could experiment by adding your drops just before serving one drop at a time until you get the flavour you are looking for.
- 250ml (1 cup) Masoor Dhal - soaked in water for 30 minutes, rinsed and drained
- ½ teaspoon fenugreek seeds - soaked with the masoor dhal
- 1 tablespoon ghee or vegetable oil
- 10 fresh curry leaves
- 1 tablespoon garlic and ginger paste
- 1 teaspoon cumin ( I used a bit more as I love cumin)
- 6 drops Holy Lama garam masala extract
- 6 drops Holy Lama chilli extract
- Salt and pepper to taste
- 3 tablespoon finely chopped fresh coriander
- Heat the lentils and fenugreek seeds in about a litre of water. Bring to a boil and then cover and reduce to a simmer.
- Allow to simmer for about 30 minutes or until the lentils are soft and mushy. You may need to add a little water if they become dry while cooking.
- Meanwhile, heat the ghee in a small saucepan over medium heat.
- When melted and hot, throw in the curry leaves and let them fry for about 30 seconds.
- Now add the chopped onions and fry until they are soft and translucent.
- Add the garlic and ginger paste and the the cumin and stir to combine.
- When the masoor dhal is ready, stir in the diced tomatoes.
- Pour the onion mixture over the hot dhal and stir it in with the chopped coriander.
- Season with salt and pepper to taste.
- Now let the magic begin... Add the garam masala and chilli spice drops to taste. I used six drops of each but you can adjust this to your own liking.
- Serve immediately.
Disclaimer: I received no payment for this endorsement of Holy Lama Spice Drops. All views are my own and I just wanted to spread the word. I did receive the spice drops free of charge to try.
Those of you who have been reading my blog for a while will know how highly I rate Wagyu beef. The flavour is out of this world. Unfortunately, it’s also quite a lot more expensive than normal beef steaks but the higher price is worth it! Believe me, Wagyu rules!
So with this in mind, I’ve teamed up again with my friends at Alternative Meats to bring you one doozy of a Wagyu giveaway.
One lucky winner is going to be sent six Wagyu beef steaks to enjoy on the Summer BBQ or any other way you fancy preparing them. I’ve just received six of my own so I will be posting a few recipe ideas.
If you haven’t tried Wagyu beef yet, you are in for a treat when you do. If you have… you already know what I’m talking about.
So please give this one a go! If you can’t wait for the comp to end to try this magnificent British reared beef, I’m sure Jeanette at Alternative Meats will be happy to help you.
Entering Couldn’t be Easier!
There are a number of ways to enter. You can choose just one or all of them.
The more ways you enter, the better your chances of WINNING.
Open to mainland UK residence 18 or over.
Giveaway ends on 4 August 2014.
In the Summer time when dover sole and crabs are caught in abundance right off the North Yorkshire coast, this recipe is always on the menu. I love the delicate flavour of Dover Sole. Together with the spicy crab butter, there are few seafood taste combos better.
This is an easy recipe. I’ve used my own CURRY GUY smoked garam masala but you could just as easily use a good quality store bought or homemade garam masala. I have to say, the smoky flavour does taste fantastic here though.
I boiled and picked two fresh crabs for this recipe but you could also use dressed crab from your fishmonger. It will save you a lot of time and mess. There really isn’t a big difference in the end result.
- 2 whole Dover Sole - Gutted and skinned
- 150g unsalted butter
- 2 anchovy fillets
- 200g cooked white and brown crab meat
- 1 teaspoon chilli powder
- 1 teaspoon garam masala powder
- 2 teaspoons Worcestershire Sauce
- Juice of one lemon
- Additional lemons for garnish
- Pre-heat your oven to 200c.
- Heat a large frying pan over high heat and add the about 50g of the butter.
- Add the Dover Sole. You may need to do this in stages depending on the size of your pan.
- Brown the sole on each side for about a minute and a half and then place on a lightly oiled baking sheet.
- Place in the oven for about five minutes until the Dover Sole is just cooked through.
- Meanwhile, melt the remaining butter in a large saucepan.
- When belted, add the anchovies, chilli powder and garam masala and allow to sizzle for about 30 seconds.
- Now add the crab meat and stir to combine.
- Add the Worcestershire sauce and cook for a further 30 seconds.
- Remove the fish from the oven and spoon this mixture in equal amounts over the fish.
- Squeeze lemon juice over the top and serve topped with coriander.
To Celebrate the opening of The Curry Guy Shop, I’m offering this 10th Anniversary Mai Peng Paring Knife Gift Set as a prize with my friends at I.O.Shen Knives! I.O.Shen Knives are my knives of choice. I’ve been using them for the past few years and now couldn’t be without them.
The Mai Peng Paring Knife is new to their range. Nick named the ‘mini Oriental Slicer’ you can see the larger version here, this is one awesome paring knife. It has a blade length of 10.5cm and a maximum depth of 2.8cm.
The specially designed curve to the blade give it a rock chop function as well as state of the art slicing capacity. The strong angle of the tip ensures that you can strip even the most difficult vegetables.
The set on offer here is beautifully packaged and includes a quality ten function I.O.Shen pen knife.
Want to WIN?
You have to be in it to WIN it!
Entering couldn’t be easier. Simply fill in the widget below. There are six different ways to enter. You can choose just one or all of them. The more ways you enter the more points you receive and the better your chances of winning.
Open to UK residents 18 or over.
Winner will be randomly chosen by the competition widget.
Draw ends on 18 July 2014
I am delighted to announce the second East End Foods Spice hamper giveaway.
I have been using East End spices as well as their many other food products for years. When I go shopping for curry ingredients, I always go for East End! I know their products will never let me down.
One lucky winner will receive a full hamper of East End Spices. The winner will also receive some of East End’s other quality products such as chapattis, dhals, coconut milk and the perfect aged Basmati rice! Let’s just call this a big surprise hamper.
A Spicy Surprise Hamper Could Be Yours!
Win this comp and you are in for months of quality homemade curries without the need to go out for a shop.
With East End as a sponsor, I can guarantee you that I’ll be cooking even more and sharing the recipes. So even if you don’t win, you’ll have the free recipes.
Why not make it easy on yourself for now and visit their excellent online shop packed with everything you will need to make delicious curries and sides at home?
ENTERING THIS SPICE HAMPER GIVEAWAY COULDN’T BE EASIER!
Simply fill out the widget at the bottom of this page. There are many ways of entering and you can choose just one or all of them. The more you choose, the better your chances of winning this fantastic prize from the UK’s leading supplier of quality spices and other cooking products.
Open to mainland UK residents over 18.
Comp ends on 5 August.
So let’s get cooking!
Over the past few months, my family and I have had a great time experimenting with our new Buffalo Ice Cream Maker. This is one awesome piece of kit.
I’ll be posting a lot of my Indian inspired ice cream recipes on my blog. You will love creating your own. The Buffalo Ice Cream maker makes coming up with new and delicious ice cream flavours easy. You can read more about it here.
The ice cream container is self freezing. All you need to do is mix your ingredients of choice and let the machine do the rest of the work. You can make ice cream, sorbets and frozen yogurts in less than an hour. We’ve made over five different ice creams in a day and served them at a BBQ in the evening!
Now, together with Nisbets, I am giving away one Buffalo Ice Cream maker to one lucky winner. With a recommended retail price of £119, I’m sure you will agree this is one excellent prize. Nisbets will deliver it right to your doorstep.
Entering couldn’t be easier!
Open to mainland UK residents 18 and over.
Giveaway ends on 8 August 2014.