Yotam Ottolenghi’s curry recipes | Meals

0
0


We’ve come to make use of the phrase ‘curry’ as an umbrella time period for nearly something cooked in a spiced sauce. Some individuals object to this liberal use of the phrase (which derives from the Tamil ‘kari’, which means sauce) to cowl an enormous vary of dishes and see it as a gross mashup of varied culinary traditions. However, to me, ‘curry’ is only a shorthand for a set of dishes that I really like. All of them make intelligent use of spice to create a nuanced concoction that’s each advanced and comforting. They’re wealthy, filling and immensely satisfying, and are all finest served on rice.

Fish butter curry with cucumber and lime salsa (pictured above)

This can be a splendidly wealthy curry based mostly on a fragile steadiness between the richness of coconut cream and butter and the fragile acidity of tomatoes.

Prep 20 min
Cook dinner 7zero min
Serves 4

1¼ tsp floor ginger
½ tbsp floor fenugreek
1 tsp floor coriander
eight cardamom pods, shells discarded and seeds eliminated and crushed in a mortar
½ tsp floor allspice
½ tbsp smoked paprika
⅛th tsp floor cinnamon
450g sustainably-sourced hake (or different agency white fish), skinned, pin-boned and minimize into 5cm items
1 tbsp olive oil
Salt and black pepper
350g small new potatoes (halved if giant), pores and skin on
Three tbsp unsalted butter
2-Three banana shallots, finely chopped (125g internet weight)
2 small inexperienced chillies, finely chopped (deseeded, when you want much less warmth)
Three garlic cloves, peeled and crushed
300g cherry tomatoes
1½ tbsp tomato paste
220g coconut cream, plus 1 tbsp to serve
500ml fish inventory

For the salsa
½ cucumber (100g), minimize into 1cm cube
1 small inexperienced chilli, deseeded and finely chopped
1-2 spring onions, finely chopped (15g internet weight)
Three tbsp lime juice
1½ tbsp coriander leaves, finely chopped
2 tbsp olive oil

Put the primary seven components in a big, high-sided saute pan on a medium-high warmth, and toast for a minute, till aromatic. Put the fish in a bowl with one and a half teaspoons of the spice mix, the olive oil and a quarter-teaspoon of salt, gently toss to coat, then go away to marinate for 10 minutes.

Put the potatoes in a medium saucepan, cowl with chilly, salted water and convey to a boil. Cook dinner for 20 minutes, till the potatoes are cooked by means of however nonetheless holding their form, then drain.

Return the saute pan to a medium-high warmth, add a tablespoon of butter and, as soon as effervescent, fry the fish in two or three batches, in order to not overcrowd the pan, for 2 minutes a aspect, till golden brown. Return to the bowl with a slotted spoon, leaving the butter and any launched liquid within the pan. Flip the warmth to low, add one other tablespoon of butter, the shallots and chillies, and fry gently for six to eight minutes, till the onions are smooth and golden. Add the garlic, prepare dinner for 2 minutes, stirring usually, then stir within the tomatoes, tomato paste, and the remaining butter and spice combine. Add the coconut cream, inventory, potatoes and half a teaspoon of salt, combine once more, and simmer for 25 minutes, till thick and decreased. In the meantime, combine all of the salsa components with a very good pinch of salt.

Return the fish to the curry pan, cowl and prepare dinner for 4 minutes, till heated by means of. Drizzle the remaining tablespoon of coconut cream excessive, then serve within the pan with the salsa spooned contained in the pan or on the aspect.

The Guardian goals to publish recipes for sustainable fish. For rankings in your area, test: UK; Australia; US.

Roast butternut squash curry

This mildly spiced dish is straightforward to make, and actually showcases the essence of butternut squash, due to the truth that it’s roasted individually from the sauce. Seasonal pumpkins, candy potato – or any root vegetable, actually – can be utilized as an alternative of the butternut. The sauce will be made one or two days forward: simply add a splash of water to reheat, as a result of it tends to thicken because it sits.

Yotam Ottolenghi’s roast butternut squash curry



Yotam Ottolenghi’s roast butternut squash curry.

Prep 15 min
Cook dinner 35 min
Serves 4

1 medium butternut squash (1kg), minimize in half lengthways, deseeded, then minimize into 1.5cm skin-on half-moons
3½ tbsp olive oil
Salt and black pepper
1 onion, peeled and roughly chopped
1 giant carrot, peeled and minimize into ¼cm-thick rounds
Four garlic cloves, peeled and crushed
1cm piece contemporary ginger, peeled and roughly chopped
1½ tsp tomato paste
1 tbsp delicate curry powder
½ tsp garam masala
1 small baking potato, peeled, halved and minimize into 5mm-thick slices
1¾ tbsp soy sauce
½ tbsp maple syrup
100g child spinach
1½ tbsp coriander leaves, roughly chopped
1 crimson chilli, thinly sliced (deseeded, when you want much less warmth)
2 tsp black sesame seeds
1 lime, minimize into Four wedges

Warmth the oven to 240C (220C fan)/425F/fuel 9. In a big bowl, mix the squash with one and a half tablespoons of oil, three-quarters of a teaspoon of salt and a very good grind of pepper. Switch to 2 oven trays lined with baking paper and roast for 30 minutes, till cooked by means of and golden brown, then put aside.

In the meantime, warmth the remaining two tablespoons of oil in a big saute pan on a medium-high flame, then fry the onion and carrot for about seven minutes, till softened and flippantly browned.

Add the garlic, ginger, tomato paste and spices, and prepare dinner for a minute extra, till aromatic.

Add the potato, soy sauce, maple syrup, 850ml water, half a teaspoon of salt and a very good grind of black pepper, and go away to simmer for 15 minutes, till the liquid has decreased barely and the greens have cooked by means of.

Tip right into a blender (or use a stick blender) and blitz for a few minute, till fully clean, then pour again into the pan and placed on a medium-high warmth. Add the spinach, prepare dinner for 2 minutes, till wilted, then gently stir within the roast squash to coat, and prepare dinner for 4 minutes, to warmth by means of.

Divide the curry between 4 plates, prime with the coriander, chilli and sesame seeds, and serve every portion with a wedge of lime.

Tofu and cauliflower ‘korma’

Serve this splendid vegan curry with rice or naan relying on private choice, and a dollop of dairy-free (or, for non-vegans, common) yoghurt.

Yotam Ottolenghi’s tofu and cauliflower ‘korma’.



Yotam Ottolenghi’s tofu and cauliflower ‘korma’. {Photograph}: Louise Hagger/The Guardian. Meals styling: Emily Kydd. Prop styling: Jennifer Kay.

Prep 20 min
Cook dinner 75 min
Serves 4

½ crimson onion, thinly sliced
2 tbsp lemon juice
Salt and black pepper
40g cashew nuts
20g blanched almonds
120ml olive oil
1 onion, peeled and roughly chopped
Four garlic cloves, peeled and crushed
2cm piece ginger, peeled and grated
1 inexperienced chilli, deseeded and finely chopped
1 cinnamon stick
6 cardamom pods, shells discarded, seeds roughly crushed in a mortar
2 tsp cumin seeds, roughly crushed in a mortar
2 tsp coriander seeds, roughly crushed in a mortar
¾ tsp floor turmeric
2 tomatoes, grated and skins discarded (180g internet weight)
1 giant cauliflower, minimize into giant florets (750g internet weight)
15g coriander leaves, roughly chopped
250g extra-firm tofu, crumbled into medium chunks

Warmth the oven to 240C (220C fan)/425F/fuel 9. In a small bowl, combine the crimson onion, a tablespoon of lemon juice and an eighth of a teaspoon of salt.

Put the cashews and almonds in a small saucepan on a medium-high warmth, cowl with water and convey to a boil. Decrease the warmth to medium, simmer for 20 minutes, then drain.

In the meantime, warmth one and a half tablespoons of oil in a big saute pan on a medium-high flame, then fry the onion, stirring usually, for 10 minutes, till smooth and properly browned. Switch to a blender, add the nuts and 200ml water, and mix for 2 minutes, till very clean.

Warmth one other tablespoon and a half of oil in the identical pan on a medium-high warmth, then fry the garlic, ginger and chilli for a minute. Add the cinnamon, cardamom, a teaspoon every of cumin and coriander seeds, and half a teaspoon of turmeric, and prepare dinner, stirring, for a minute. Add the tomatoes, prepare dinner for 4 minutes, till thickened, then add the onion and nut combination, 500ml water, a teaspoon and a half of salt and a very good grind of black pepper. Convey to a simmer, decrease the warmth to medium and go away to prepare dinner for 20 minutes, till decreased by a 3rd.

In a bowl, combine the cauliflower with the remaining quarter-teaspoon of turmeric, three tablespoons of oil, three-quarters of a teaspoon of salt and a very good grind of pepper. Unfold out on an oven tray lined with baking paper, and roast for 18 minutes, till cooked by means of and colored. Stir into the sauce, add two-thirds of the coriander and the remaining tablespoon of lemon juice, and go away to simmer for 5 minutes.

In the meantime, warmth the remaining two tablespoons of oil in a medium saute pan on a excessive flame. Add the tofu, half a teaspoon of salt and a very good grind of black pepper, and prepare dinner, stirring sometimes, till golden and crisp – about eight minutes. Decrease the warmth to medium, add the remaining teaspoon every of cumin and coriander seeds, and prepare dinner for about 30 seconds, till aromatic. Stir half of this combination into the cauliflower, and reserve the remaining.

Switch the korma to a shallow serving bowl, prime with the pickled crimson onion, adopted by the remaining tofu and coriander, and serve.



Supply hyperlink

This site uses Akismet to reduce spam. Learn how your comment data is processed.