Karkówka w indyjskim sosie vindaloo

Vindaloo to danie pochodzące z indyjskiego regionu Goa, a do Europy zostało sprowadzone przez portugalczyków jako danie z mięsa (zazwyczaj z wieprzowiny), wina i czosnku. Z czasem wino zaczęto zastępować octem winnym, chętnie dodawano także chilli i inne przyprawy. Obecnie europejska wersja tego dania to mięso marynowane kilka godzin w occie, cukrze, świeżym imbirze i innych przyprawach, a następnie gotowane z dodatkiem cebuli, pomidorów i pozostałych przypraw (różne wariacje). Do dania dodawane są obecnie często ziemniaki,których brak w pierwotnym przepisie. Potrawa ma słodko-kwaśny posmak i jest jednym z pikantniejszych rodzajów indyjskich curry.

Porcja na 3-4 osoby

ok 750g karkówki pokrojonej na drobne kawałki
6 małych ziemniaków pokrojonych w ćwiartki
3 łyżki oleju
2 średniej wielkości cebule
1 łyżka pasty z pomidorów
1 x 400g puszka pokrojonych pomidorów
1 laska cynamonu
100ml rosołu
1 łyżeczka nasion kminu rzymskiego
1/2 papryczki chilli (1 cala gdy ktoś woli bardzo pikantnie jak w oryginale)
3 owoce kardamonu (wyskubane z nich nasionka)
1 łyżeczka kukurmy (turmeric)
3 ząbki czosnku
1 łyżeczka ziaren pieprzu
1 kawałek imbiru wielkości palca startego lub drobno posiekanego
3 łyżki octu winnego (można dać więcej)
sól i cukier do smaku
Wszystkie przyprawy (oprócz laski cynamonu) zmielić, połączyć z octem, imbirem i czosnkiem. Uzyskaną w ten sposób marynatą natrzeć kawałki mięsa i pozostawić w lodówce na co najmniej 2 godziny lub nawet dzień przed gotowaniem .

Mięso z marynatą przełożyć do garnka z grubym dnem lub  na patelnię z pokrywką i smażyć wraz z cebulą przez ok 10 min do lekkiego zarumienienia.

Dodać pomidory, laskę cynamonu i rosół (można wodę). Zagotować, przykryć pokrywką i gotować na wolnym ogniu przez co najmniej godzinę, idealnie 4 godziny.

Podawać z ryżem, jogurtem i świeżą kolendrą.

Curry z ciecierzycy i szpinaku

Porcja na 3-4 osoby

1 puszka ciecierzycy, odsączona z zalewy

6 brykietów mrożonego szpinaku lub 6 garści swieżego

1 duża cebula

2 ząbki czosnku

1 puszka pokrojonych pomidorów

max 1/2 papryczki chilli

łyżka startego kminu rzymskiegi

łyżka startej kolendry

łyżka startej papryki

łyżka przyprawy garam masala

3 łyżki cukru

sól i pieprz do smaku

olej

Na oleju podsmażyć cebulę z przyprawami, dodać warzywa, gotować na wolnym ogniu przez ok 1/2 h, az ciecierzyca będzie wystarczająco miękka.

Podawać z ryżem lub hinduskim chlebem nan

Pasty curry - zrób to sam

Wg Jamie Olivera

the Korma paste
2 cloves garlic
1 thumb-sized piece fresh root ginger
½ teaspoon cayenne pepper
1 teaspoon garam masala
½ teaspoon sea salt
2 tablespoons groundnut oil
1 tablespoon tomato puree
2 fresh green chillies
3 tablespoons desiccated coconut
2 tablespoons ground almonds
1 small bunch fresh coriander
2 teaspoons cumin seeds
1 teaspoon coriander seeds

Jalfrezi paste
2 cloves garlic
1 thumb-sized piece fresh root ginger
1 teaspoon turmeric
½ teaspoon sea salt
2 tablespoons groundnut oil
2 tablespoons tomato puree
1 fresh green chilli
1 small bunch fresh coriander
2 teaspoons cumin seeds
1 teaspoon brown mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon coriander seeds

Rogan Josh paste
2 cloves garlic
1 thumb-sized piece fresh root ginger
75 g jarred roasted peppers
1 tablespoon paprika
1 teaspoon smoked paprika
2 teaspoons garam masala
1 teaspoon turmeric
½ teaspoon sea salt
2 tablespoons groundnut oil
2 tablespoons tomato puree
1 fresh red chilli
1 small bunch fresh coriander
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon black peppercorns

Tikka Masala paste
2 cloves garlic

1 thumb-sized piece fresh root ginger
1 teaspoon cayenne pepper
1 tablespoon smoked paprika
2 teaspoons garam masala
½ teaspoon sea salt
2 tablespoons groundnut oil
2 tablespoons tomato puree
2 fresh red chillies
1 small bunch fresh coriander
1 tablespoon desiccated coconut
2 tablespoons ground almonds
1 teaspoon cumin seeds
1 teaspoon coriander seeds

Wg Jamie Olivera

Vindaloo paste
2 cloves garlic
1 thumb-sized piece fresh root ginger
4 dried red chillies
1 tablespoon turmeric
½ teaspoon sea salt
3 tablespoons groundnut oil
2 tablespoons tomato puree
2 fresh red chillies
1 small bunch fresh coriander
1 teaspoon black peppercorns
4 cloves
2 teaspoons coriander seeds
2 teaspoons fennel seeds
1 teaspoon fenugreek seeds

To make any of the above curry pastes...
First peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.

Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. Either way, when you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.

Chicken tikka masala

Jest to najpopularniejszy rodzaj curry w Wielkiej Brytanii, nie dokońca znane jest jego pochodzenie, jak w przypadku wielu innych dań indyjskich istnieje wiele wersji tego dania, podstawą sosu jednak zawsze pozostają pomidory, mleko kokosowe lub śmietana.

Chicken tikka masala na podstawie przepisu Jamie Olivera z www.foodrevolutionday.com:

Składniki podstawowe:
4 piersi kurczaka
2 cebule
kawałek świeżego imbiru wielkości kciuka
garść świeżej kolendry
1/2 czerwonej papryczki chilli (ewentualnie, w zależności od stopnia pikantności)
olej rzepakowy
sól
świeżo zmielony pieprz
1 x 400g puszka pokrojonych pomidorów
½ x 400g puszki mleka kokosowego (ewentualnie śmietany)
mała garść płatków migdałów, ryż, jogurt naturalny i cytryna do podania

Składniki na pastę tikka masala
1/2-1 papryczki chilli
2 ząbki czosnku
świeży imbir wielkości kciuka
1 łyżeczka nasion kminu rzymskiego
1 łyżeczka nasion kolendry
1 łyżeczka ziaren pieprzu cayenne
1 łyżka startej papryki
2 łyżeczki mieszanki przypraw garam masala
½ łyżeczki soli
2 łyżki groundnut oil
2 łyżki przecieru pomidorowego
mała garść świeżej kolendry
½ tablespoon desiccated coconut
2 łyżki startych migdałów


1. To make the curry paste, halve, deseed and roughly chop the chillies, then peel the garlic and ginger.

2. Put a frying pan over a medium-high heat and add the cumin and coriander seeds. Lightly toast for a few minutes, or until golden brown and smelling delicious, then remove from the heat.

3. Add the toasted spices to a pestle and mortar and grind until fine, or put them in a food processor and whiz to a powder.

4. Once you've ground them, add the toasted spices to a food processor along with the remaining paste ingredients and whiz to a smooth paste, then put to one side.

5. Slice the chicken breasts lengthways into 2cm strips.

6. On a clean chopping board, peel, halve and finely slice the onions. Peel and finely slice the ginger, then pick the coriander leaves and put to one side, finely chopping the stalks along with the chilli.

7. Place a large casserole pan over a medium-high heat and add a couple of lugs of oil. Once hot, add the onions, chilli, ginger and coriander stalks, then cook for around 10 minutes, or until softened and lightly golden.

8. Add the chicken and roughly 140g of the tikka masala paste, stirring well so everything is nicely coated. Season with salt and pepper, add the tomatoes and coconut milk (save the rest for another day), then bring everything to the boil.

9. Turn the heat down to medium-low, cover and simmer for 20 minutes, then take the lid off and cook for further 5 minutes, or until the meat is tender and the sauce has reduced, stirring occasionally.

10. Divide the curry between bowls, sprinkle over the almonds and coriander leaves. Serve with fluffy rice, a dollop of yoghurt and lemon wedges for squeezing over.

Jamie's top tip
Pop any leftover curry paste in a sealed jar and keep it in the fridge for up to 2 weeks – this way you'll be able to knock up a quick curry in next to no time.

Tajskie green curry

Green curry paste:

• 4-6 medium green chillies, de-seeded and roughly chopped
• 2 shallots, roughly chopped
• 5cm/2in piece of fresh ginger, peeled and grated
• 2 garlic cloves, crushed
• small bunch of fresh coriander, stalks and roots attached if possible
• 2 lemongrass stalks, chopped (if unavailable, use 2 tbsp dried)
• 1 lime, grated zest and juice
• 8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 extra lime)
• 2.5cm/1in piece galangal, peeled and chopped (if available)
• 1 tbsp coriander seeds, crushed
• 1 tsp ground cumin
• 1 tsp black peppercorns, crushed
• 2 tsp Thai fish sauce or light soy sauce
• 3 tbsp olive oil

Preparation method

1. Place all of the ingredients in a food processor and blitz to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people.
   
   
   Curry z kurczakiem:
   
   
   • 1 tbsp vegetable oil
   • 2 tbsp Thai green curry paste (according to taste)
   • 1 tbsp soft dark brown sugar
   • 1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)
   • 750g/1½lb skinless, boneless chicken, cut into chunks (use breast and/or leg meat)
   • 6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zestof 1 lime)
   • 400ml/14fl oz coconut milk
   • Good shake of Thai fish sauce or light soy sauce
   • Small handful of coriander, roughly chopped
   • ½-1 lime, juice only

   Preparation method

   1. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.
      Technique: Zesting citrus fruit
      Watch technique1:02 mins
   2. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice.

Słodkie kokosowe curry

• 200ml/7fl oz coconut milk
• 3 spring onions, chopped
• 2 handfuls of mixed fresh herbs e.g. coriander, basil, mint and flatleaf parsley
• ½ red chilli, chopped
• ½ cooked chicken breast, cut into chunks
• 2 pineapple rings from a can, chopped
• fresh basil leaves, torn
• 1 lime, juice only

Preparation method

1. Place the coconut milk, spring onions, herbs and chilli into a food processor and blend until smooth.
2. Place the coconut milk mixture into a saucepan over a medium heat and add the chicken and torn basil leaves.
3. Once hot, pour into a serving bowl, and squeeze over the lime juice.

Curry z bakłażanem i szpinakiem

This delicious vegetarian curry is packed full of flavour and is ready in less than 30 minutes.

Ingredients

• 1kg/2¼lb fresh spinach
• 4 tbsp olive oil
• 2 medium red onions, chopped
• 200g/7oz tinned chickpeas, drained and rinsed
• 2 garlic cloves, finely chopped
• 2 fresh hot green chillies, halved and thinly sliced, seeds included
• 1 tbsp coriander seeds, ground
• 1 tbsp cumin seeds
• 1 large aubergine, approx. 400g/14oz,cut into 2cm (3/4in) dice
• 400g/14oz tinned chopped tomatoes
• salt

Preparation method

1. Cook the spinach in boiling water for two minutes, then cool it under cold running water and squeeze gently to remove most of the liquid. Place in a food processor and chop the spinach to a coarse purée.
2. Heat half the olive oil in a large pan and cook the onion, chickpeas, garlic, chilli and spices for five minutes over a medium heat.
3. Add the remaining olive oil and the aubergine. Cook for ten minutes, stirring often, until the aubergine is coloured.
4. Add the tomatoes and a pinch of salt, then cover the pan, lower the heat and simmer for 15 minutes until the aubergine is soft. Stir in the spinach purée and serve.

Warzywne curry

This is adapted from a traditional recipe given to Raymond Blanc by one of his Indian chefs. He recommends using a large stone or granite pestle and mortar to grind the spices, but you could also use a clean coffee grinder.

Ingredients

For the masala spice blend

• 5 cardamom pods
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• ½ cinnamon stick, broken into pieces
• 12 whole black peppercorns
• ½ tsp fennel seeds
• 3 cloves

For the curry

• 3 tbsp extra virgin rapeseed oil
• 4cm/1½in fresh root ginger, peeled, finely chopped
• 1 garlic clove, finely chopped
• 1 large red chilli, seeds and pith removed, finely chopped, preferably Snub nose or Rio Grande varieties
• 2 bay leaves
• 1 medium onion, cut into 1cm/¼in dice
• 2 pinches sea salt
• 150g/5oz button mushrooms, quartered
• 1 medium courgette, cut into 2cm/¾in dice
• 1 small aubergine, cut into 2cm/¾in dice
• ½ cauliflower, cut into small florets
• 440ml/16fl oz coconut milk
• 100ml/4fl oz hot water
• 3 large plum tomatoes, seeds removed and cut into 2cm/¾in dice
• small bunch fresh coriander, chopped
• ½ lime, juice only

Preparation method

1. For the masala spice blend, toast all the spices in a small dry frying pan over a very low heat for 10 minutes, shaking the pan from time to time. This will release the natural oils from the spices. Be very careful not to burn the spices or they will become bitter.
2. Grind the toasted spices with a pestle and mortar or in a coffee grinder until you have a fine powder, then set aside.
3. For the curry, heat the oil in a large saucepan over a low heat and gently fry the ginger, garlic and chilli for two minutes.
4. Add the bay leaf, onion, sea salt and the masala spice blend and cook gently for a further five minutes. (This slow cooking will convert the natural starches into sugars so sweetening and maximising the flavours.)
5. Increase the heat to medium and add the mushrooms, courgette, aubergine and cauliflower. Cover and simmer gently for five minutes, stirring from time to time.
6. Meanwhile, warm the coconut milk in a small pan with the hot water and stir until blended.
7. Add the coconut milk and water to the vegetables, bring to a gentle simmer and cook for six minutes, stirring from time to time.
8. Stir in the tomatoes and cook for five more minutes, then add the coriander and lime juice.
9. Serve the curry with steamed basmati rice and naan bread, or just with good French bread.
   
   
   Wersja prosta i szybka:
   
   
   

   Ingredients

   • ½ medium-sized aubergine, about 100g/4oz, cut into 2cm x 1cm/¾in x ½in pieces
   • 2 small carrots, about 100g/4oz, peeled and cut into 2cm x 1cm/¾in x ½in pieces
   • 100g/4oz green beans, cut into 2.5cm/1in pieces
   • 1 medium-sized potato, about 100g/4oz, peeled and cut into 2cm x 1cm/¾in x ½in pieces
   • 100g/4oz peas
   • 50g/2oz desiccated unsweetened coconut (reconstituted weight) that has been reconstituted by soaking in hot water, or frozen gratedcoconut (available from some Asian grocers), or freshly grated coconut
   • 4 fresh hot green chillies, roughly chopped
   • 1 tsp salt
   • 2 tbsp white poppy seeds
   • 3 medium-sized tomatoes, roughly chopped
   • 1 tbsp plain yoghurt
   • 1 tsp garam masala
   • 2 tbsp roughly chopped fresh coriander leaves

   Preparation method

   1. Place the aubergine, carrots, green beans and potato in a medium-sized pan. Add 250ml/8fl oz water.
   2. Bring to the boil, add the peas, then cover, turn the heat to medium and cook for four minutes or until the vegetables are just tender.
   3. Meanwhile, put the coconut, chillies, salt and poppy seeds in the bowl of a food processor. Add 150ml/5fl oz water and blend to form a fine paste. Set aside.
   4. When the vegetables are just cooked, add the spice paste. Stir and simmer gently for five minutes.
   5. Add the tomatoes, yoghurt and garam masala. Stir gently to mix well. Bring to the boil, reduce the heat and simmer gently for 2-3 minutes or until the potatoes are cooked through.
   6. To serve, place the vegetable curry into a serving dish and garnish with the fresh coriander.