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Indian
Pork Korma
Serve hot with rice and naan bread.
Ingredients:
500g pork stir fry as 1-2 cm strips 1 onion, peeled and chopped
80g pouch Watties Curry Creations Korma Curry Paste
250g waxy red skinned potatoes diced into 1.5 cm pieces 400g can
Watties Indian Spiced Tomatoes 1/2 cup thick natural unsweetened yoghurt
2 tbsp freshly chopped coriander
Method:
Quickly fry pork in hot wok in a little oil until golden and set
aside. Cook onion until just beginning to soften, add potatoes and cook
few minutes.
Add Watties Curry Creations Korma Curry Paste and cook stirring for 2-3
minutes.Add Watties Indian Spiced Tomatoes and 1/4 cup water.
Return pork to the sauce, cover and simmer gently for 20 minutes or
until pork and potatoes are tender.
Remove from heat and stir in yoghurt and coriander.
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Saagwala
Also made with beef chunks
Ingredients:
1
chicken-cut into pieces 3 cups pureed
spinach 1 tsp cumin seeds 1 bay leaf 1 tsp finely chopped ginger 1 tsp
finely chopped garlic
1/2 cup onions-grated 1/4 cup tomato puree 2 tsp
salt 1/4 tsp garam masala 1/2 tsp powdered red pepper 1 tsp powdered
coriander seeds cream for garnish
Method:
Heat about 1 cup of oil and add
cumin. When it splutters, add bay leaf, ginger and the garlic, and sauté
till a light brown.
Add onions and sauté till soft. Add the chicken over
high heat and turn around till opaque. Lower the heat and let it cook,
stirring, till tender.
Add tomato puree and stir fry till
fat separates. Add the salt, garam masala and the red pepper and stir
till well mixed.
Add spinach and sauté for 2-3 minutes. If you want a
thinner gravy, add a little water and cook some more.
Serve hot garnished with the cream.
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Rogan Josh (Lamb)
Ingredients:
9 cloves garlic 2-inch piece ginger root 1/2 cup oil
2 tsp cumin seeds 5 green cardamom pods 1 bay leaf 1
cinnamon stick
1 tsp whole cloves 1 tsp fennel seeds 3 onions, sliced
2 pounds lamb leg meat cut in 2-inch pieces 1 cup water, 1
tsp turmeric
1.5 tsp chilly powder 1 tsp cumin, 1 tsp coriander 2 tbsp tomato
puree 1 tsp garam masala Juice of 1 lemon 2 tsp sugar
Salt
Method:
Combine garlic and ginger with 2 tbsp water in small food
processor and process to a paste. Set aside. In hot pan, add oil and
heat on high.
Add the cumin seeds first and let splutter, then cardamoms, bay leaf,
cinnamon stick, cloves and fennel seeds.
Add the sliced onions and cook, stirring as needed, until golden brown,
about 35 minutes. Reduce the heat to medium-high.
Add diced lamb, then lower the heat and gently simmer 45 mins, stirring
often. Add cup of water, the ginger-garlic paste and cook for 10 mins.
Add the turmeric, chilly powder, cumin and coriander. Cook 10 minutes,
then stir in the tomato puree and garam masala.
Continue cooking until the meat is very tender, 20 mins longer. Stir in
the lemon juice and sugar, then season to taste with salt.
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Pakistani Curried
Beef and Cauliflower
Ingredients:
500g
Beef, cubed 3 onions, sliced finely 1 tsp dried coriander 1/4 tsp turmeric 1 tsp cayenne pepper 1 tsp salt
1 tbsp olive oil
2
cloves garlic, finely chopped 1/4 tsp dried ginger 3 tomatoes, chopped 3 jalapeno peppers, chopped 1
tbsp. fresh coriander
400g
cauliflower, sliced
Method:
In frypan, add meat to oil and fry until
browned Set aside. Brown onions in same oil. Add all the spices,
garlic, ginger and jalapeno peppers. Continue to fry for five minutes to
allow the flavours to blend. Replace meat, add
tomatoes, and enough water to cover the meat.
Cover and cook until a
thin gravy develops (oil will separate). Add cauliflower and cook until
tender. Garnish with fresh coriander.
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Vindaloo
500 gm beef steak-small cubes or mince
1 cup tomato sauce 2 tsp curry powder 2 tbsp brown sugar
1/4 tsp ground cloves 1/4 cup vinegar
1 cup water large onion-diced 3/4 cup sultanas
salt and pepper.
In casserole dish, mix all together. Bake in 180C 1 hour or until
tender. Serve with rice.
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Hot and Sour fish with
Noodles:
Ingredients:
450g white fish
225g x courgettes 1 sliced red capsicum
1
tbsp oil 1 large chopped
onion 1
tsp turmeric 1 cup frozen peas
2 tsp lemon juice
5 tbsp Hoisin sauce
2/3 cup water 6
green-lipped cooked mussels
2 pkts
instant noodles
1 finely sliced deseeded green chilli
Method:
Cut fish into bite sized pieces Thinly slice
courgettes, and finely slice chilli if used. Heat oil in large frying
pan and cook onion for 4-5 minutes, add turmeric stirring well.
Add chilli, capsicum, courgettes and peas. Cook at
medium heat for 5 minutes. Stir in the chunks of fish, lemon juice,
hoisin and water, simmer uncovered till fish is white. Add cooked
drained noodles and mussels. Garnish with fresh dill.
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