Think Spice: Fenugreek Poached Fish with Saag Aloo

First things first...

Yes, ok, so I haven't been around much this last week or so: I'm woefully slow in my posting, and my google reader ridicules me everytime I turn the computer on, groaning under the weight of unread posts... I have been in the kitchen (a lot!!) but have been sorely limited in non-work pc time.

So apologies if I haven't been by as much as usual - I promise I'll sort it out soon!

I have still been managing to cook - and this post is my entry for this month's Think Spice... this month being hosted by... me!

I chose fenugreek as the spice, either in seed form or as dried leaves. I ended up using both forms in this dish - although the seeds were my main use.

Unusually for me, I have kept the heat in this dish to a minimum - I didn't want to overpower the subtle flavours in the fish. And I was really pleased with the result. It was spicy - but in a flavourful way rather than hot. The saag aloo may not be authentic, but its main ingredients are spinach an potato - so I figured it deserved the name!

There was quite a bit of gravy at the end - next time I would serve this with some lovely naan bread to soak up all the flavour. As it is I just had to drink it out the bowl... ;)

Only 10 days left to get your fenugreek-spiced dishes to me - come on peeps, get cooking!

Fenugreek Poached Fish with Saag Aloo

Serves 2 - with leftovers!

For the Fish and Broth...

• 1.5 tsp fenugreek seeds
• 1 tsp fennel seeds
• 1/4 tsp turmeric
• 1/4 tsp salt
• 350ml water
• 100ml milk
• 2 fillets firm white fish - I used pollock

For the Saag Aloo...

• 1 tsp black mustard seeds
• 1 large pinch dried fenugreek leaves
• 1.5 tsp ground cumin
• 1.5 tsp ground coriander
• 0.5 tsp turmeric
• 0.5 red chilli, deseeded and finely chopped
  
• 1 large clove garlic, crushed
• 1 large onion, finely chopped
• 1 tbsp grated ginger
• 1 bunch spinach, washed, destalked and roughly chopped
• 4 plum tomatoes, diced (large)
  
• 4 medium potatoes, diced (large)
• 2 tbsp ghee

Prepare the Broth...
In a dry pan, toast the fenugreek seeds for 3/4 minutes until golden brown. Transfer them to a mortar and pestle and give them a bit of a bash. Warning - these little legumes are really hard - so just try to break them up a bit, don't worry about grinding them to powder.

Put the bashed fenugreek and the fennel seeds in a pan, then pour over the water. Bring to the boil, cover and simmer for 5 minutes. Turn off the heat and set aside to cool.


Prepare the Saag Aloo...
Heat the ghee over a low to medium heat and add the mustard seeds. When the start to pop add the onions and dried fenugreek leaves. Fry gently until translucent, don't allow to brown.

Add the ginger and garlic and cook for another minute or so before adding the cumin, coriander, turmeric and chilli.

Add the diced potato to the mix, and top up with cold water to about half way up the potato. Bring to the boil, cover, and simmer for 10 minutes or so, stirring a couple of times through out.

Prepare the fish while the potatoes are cooking...


Cook the Fish...
Once the broth is cool, strain through a fine sieve and discard the seeds. Add the milk, salt and turmeric. Lay the fish fillets in the broth - they should be totally submerged - otherwise top up with water.

Gently bring the broth to the boil. As soon as it reaches the boil, cover and turn off the heat. Leave in the broth for 5-10 minutes - until fish is cooked through (this will depend on how thick the fish is).


Finish the Saag Aloo...
Add the tomatoes and chopped spinach to the potato mix and stir well. Cover the pan, and cook for another 5/10 minutes - until the potatoes are cooked through, the spinach is completely wilted and the tomatoes are softened.

Depending on how much water is released by the tomatoes and spinach you may want to remove the lid for the last few minutes of cooking to let the sauce thicken.

Nice n' Spicy, Easy Peasy, Leftovers Curry!

I was looking for a space in my bulging freezer the other day when I found a container of dark roast turkey meat - left over from Christmas!!

I had been planning on getting a take out curry that night - but figured with the meat cooked, I could knock one up in the time it would take to deliver. With the added bonus that I could make it exactly how I wanted it and keep it as healthy as possible!

It turned out really really good. The addition of tamarind and fenugreek added a special edge to the other spices. And because the meat was already roasted, it soaked up the gravy and took on a lot of flavour. Best of all - it was ready in 20 minutes!

So here we have it, my nice n' spicy, super-speedy, easy-peasy leftover curry!

Leftover Roast Dinner Curry

Ok, so maybe not the prettiest picture in the world - but it tasted goooooood. And isn't that the important thing?? ;)

• 1 tsp fenugreek leaves
• 1 tsp black mustard seeds
• 3 green cardamom pods, lightly crushed
• 1 tsp fennel seeds
• 3 dried red chillies, roughly torn up
  
• 1/2 tsp turmeric
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1" piece ginger, finely grated
• 1 tin chopped tomatoes
• 1 tbsp tamarind paste, mixed with 300 ml water
• left over roast turkey or chicken
• ghee or oil to fry
• salt to taste

Heat ghee in a heavy-based saucepan

Add all the seeds and the dried chillies and fry for a minute or two until they smell really good! Add the onion, garlic, ginger and fry for another couple of minutes.

Chuck in the other spices, tomatoes, tamarind water and salt and mix well. Put in the meat and cook for 15 minutes, stirring occasionally. If it starts to reduce too much, cover until ready (or add more water ;)

Serve with rice and a smile!

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Not only is this an original recipe - but it's an original recipe conceived in about 3 minutes! So I reckon it fits the bill for Lore's Original Recipes event!

Check out the last round up, great stuff Lore!

Thai Green Curry with Chicken and Peppers!

Well, here we go - that ubiquitous favourite, popular in restaurants, gastropubs and even my local Chinese takeaway...

Ladies and Gentlemen, won't you please pick up your cutlery for...

Thai. Green. Chicken. Cuuuurrrrrrrrry!!!!!!!!!

But seriously - this is one of those dishes where there is a reason why it is so popular. It is gorgeous, a perfect fit for the four fundamentals of Thai cuisine: hot, salty, sweet and sour.

And ever so easy to make (especially with the help of my old friend Mae Ploy!) With a food processor, making curry paste is one of the easiest and quickest things in the world. However, it can also get expensive if you have to buy all the ingredients from scratch, and many pre-made Thai curry pastes are excellent, quick and cheap! (I'm starting to feel like Delia now... must shut up!) Anyway, enough of the self-justification for buying something that isn't completely 'from scratch' ;)

Thai Green Curry with Chicken and Peppers!

Serves 4-6 depending on portion size!

• 4 chicken breasts, diced
• 1 red pepper
• 1/2 courgette, cut into chunks and fried over a very hot heat for a few minutes
• 1/2 aubergine, cut into chunks and fried over a very hot heat for a few minutes
• 3 lime leaves, shredded
• 1 clove garlic, crushed
• 1" piece ginger, grated
• 3 tbsp curry paste
• 1 400ml tin coconut milk, or two small ones
• Oil to fry

Heat oil in a hot wok, add 2 tablespoons of curry paste and fry for about 30 seconds. Add the chicken and fry until opaque. At this point add the ginger, garlic, lime leaves, any solids from the coconut milk and the remaining paste. Fry for another couple of minutes.

Stir in the remaining coconut milk and the red peppers, then turn to a simmer. Allow to simmer uncovered for about 6 minutes - until the peppers are slightly softened, but still have a good 'bite'.

Add the aubergine and courgette, simmer for another couple of minutes and serve over steamed rice.

How easy was that!

Store Cupboard Cooking Day 11

Malaysian Vegetable Curry

It seems like ages since I've posted here! I've spent quite a bit of time this week trying to force my blog into a 3 column layout, and slowly pulling my hair out... Hence my earlier rant post!

I have also been sticking to my store cupboard challenge pretty well - I've limited eating out to a minimum, and even had four friends round for curry on Wednesday to help me out! However, a lot of the time, eating from my store cupboard seems to mean there is very little of interest to tell you about!

On Wednesday I invited the girls round for dinner - and there was only going to be two options... either pasta (to use up the kilos of the stuff I have discovered lurking in my cupboard) or curry (to use up the rice & tins of coconut milk) For either option, my kitchen was full of possibilities - frozen chicken or beef, lentils and other legumes, tinned tomatoes, a million spices and pastes so I knew I'd work out something. I was also ready for some vegetables and healthiness, so when I finally chose curry I decided that one of them would vegetarian - and here it is!

Malaysian Vegetable Curry

This makes loads! You could probably feed 6 as a main, or more as a side.

• 2 cups lentils - washed (I used a mixture of red and yellow, if you use any other type note that it will probably affect the cooking time.)
  
• 1 onion, thinkly sliced or chopped - it's up to you!
  
• 3 cloves garlic, crushed
• 1" piece ginger, grated
  
• 3 thai red chillies - stalk removed, and halved lengthways
  
• half head of cauliflower, cut into bite sized pieces
  
• handful of green beans, washed and cut in two
• 1/2 courgette, cut into chunks and fried over a very hot heat for a few minutes
• 1/2 aubergine, cut into chunks and fried over a very hot heat for a few minutes
• 1 tin coconut milk
• 1 tin chopped tomatoes
  
• 1 tbsp madras curry powder (Not what I would usually use, but I was using stuff up!)
• 1 tsp tumeric powder
• 1 tsp chilli powder
• 1 tsp ground cumin
• 1 tsp black mustard seeds
• 1" piece of stick cinnamon
• Either coconut oil/ ghee/ normal oil for frying - in that order of preference!
  
• Fish sauce(opt!), salt and soy sauce to taste

In a large saucepan (this is a biiiiiiggg curry!) heat the grease of your choice over a medium heat. Add the mustard seeds * and keep moving until they start to pop, then add the onions and fry until soft. Add the ginger and garlic and cook for another couple of minutes.

* if you have them, chuck in a few curry leaves here - I thought I had some, but I had run out!

Add the lentils, chillies and chopped tomatoes and stir well. Add the rest of the spices and mix thoroughly.

Next mix in a little bit of water - just enough to make it properly wet. Hmmm.... I realise how rubbish that instruction is - but basically we're going to cook the lentils for a few minutes and they need water to expand into! I think I added about a cup overall. It doesn't really matter too much :)

Bring to the boil, turn to a simmer, and leave to cook for 10 minutes. (If you are using other types of lentils - extend the cooking time as appropriate here)

Add the cauliflower and the tin of coconut milk, again bring to the boil, turn to a simmer, cover and leave for 10 minutes.

Almost there!

I would fish out the cinnamon stick here - but feel free to leave it in if you want a more cinnamony flavour.

Add in the rest of the vegetables, taste and adjust seasoning with fish sauce, soy sauce and salt.

Simmer uncovered for another 5/6 minutes - or until the lentils and vegetables are cooked to your liking.

Serve with steamed rice and/or rotis.

Store Cupboard Cooking Day 11

Malaysian Rempah Paste

Malaysian Rempah Paste

My roasted dry ingredients!

Shallots, galangal and fresh turmeric! If you're using fresh turmeric, watch your hands - this stuff seriously stains!! (I used gloves ;)

• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp fennel seeds
• 1” cinnamon stick
• 2 tbsp peanuts, ground to a paste
• 1” piece galangal – peeled, roughly chopped
• 2” piece fresh ginger – peeled, roughly chopped
• 2 small pieces fresh turmeric (or 1 tsp ground) – peeled
• 4 garlic cloves – peeled
• 9 Thai shallots – peeled, roughly chopped
• 6 Thai red chillies – stalks removed, seeds in
• 2 4” lemongrass sticks – inc bulb
• The zest of 1 lime
• 1 tsp shrimp paste
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp groundnut oil
• 2 tbsp finely grated coconut

In a dry pan, toast coriander, fennel, cumin seeds and cinnamon until they start to release their aromas. Grind in a mortar and pestle.

Take all the fresh ingredients and grind to a smooth paste. I did this in a mini-blender – quick and easy! But feel free to use a mortar and pestle/ spice grinder/ grater if you fancy!

Mix all of the fresh ingredients with the ground spices and sauces. The paste will keep in the fridge for up to two months – store in a glass jar, with a layer of oil to prevent oxidisation.

Leftover Curry Soup Curry!

This isn't much of a recipe, but it tasted sooooo good I thought I better share! Seriously, this is one of the best curries I've ever made - and it was by accident!!!

A couple of days ago I made a Spinach and Chickpea Curry soup for No Croutons Required. It was very tasty, and I had it for lunch the next day too.

There was still vats of it left. I seem to be still cooking for two - even though there is just me to eat it!

Anyway, wasn't too interested in eating more soup last night, so instead decided to convert it back to a curry...

Beef, Spinach & Chickpea Curry

I got a nice piece of rump steak, and sliced it before quickly browning it in a little oil. I added some of the soup - trying to add the sauce only so the potatoes/chickpeas didn't cook any more! Then I let it simmer for a few minutes. I added some potatoes and chickpeas, and heated it through.

I dished up some fennel saffron pilaf, then spooned the potatoes, meat and chickpeas over the top - adding a couple of spoonfuls of the base soup as sauce.

Sprinkle with some cilantro and I was ready to eat. I even had seconds, and that hardly ever happens! It is the never ending pot of soup!

No Croutons Required: Chillies, Spice and All Things Nice

Hmmm...

So yesterday I realised that the deadline for No Croutons Required is fast approaching. Spicy vegetarian soup. I can do that. In fact, I make spicy soup pretty much every week - at least once. I had already made spicy Thai soup in the last week for Presto Pasta Night. Yay - an excuse to make more soup!

I considered various options. Asian soup was out - I made some pretty recently and I had it for lunch yesterday! Hmmm... spicy lentil soup, tomato soup? Nah, wasn't feeling the lentil/tomato love...

I realised that what I actually wanted was curry. A thick, smooth, spicy, rich curry soup...

So I have adapted one of my favourite curry recipes, and turned it into a soup. It is still pretty much a whole-meal soup - the potatoes and chickpeas add some real bulk. Serve with some nan bread, and you're sorted!

It wasn't until I took the pictures that I realised that my soup looks very similar to last month's NCR entry... So now I feel like I'm being dull and unoriginal... Am I a one-soup pony?? Tune in next month to see if I can escape the spinach!

Curried Chickpea & Spinach Soup with a Cilantro and Chilli Drizzle

Makes a lot of soup! Probably 4 big bowls - or 6 normal ones...

• 400g tin tomatoes
• 3 cloves garlic
• 2 medium/large onions
• 3 tbsp ghee
• 1 tbsp salt
• 1 piece fresh ginger (about 2 inch long)
• 1 tsp red chilli powder
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp paprika
• 1 tbsp tumeric
• 500 ml vegetable bouillion
  
• Large bag spinach, washed
• 3 green chillies
• small handful of chopped cilantro
• 2 tbsp olive oil
• 2 medium potatoes, diced
• 400g tin chickpeas
• 1 tsp garam masala

Heat the ghee, chop both the onions, and fry over a medium for about 15 minutes, until soft.

Meanwhile, peel and roughly chop the ginger and garlic. In a liquidiser or blender, blitz the ginger and garlic with the tomatoes and about a quarter of the stock. Once the onions are ready, add them to the tomato mix and blitz it all to a smooth puree.

Return the puree to the pan, add the salt and simmer for 30 minutes.

Add the chilli powder, paprika, turmeric, ground cumin and ground coriander and mix thoroughly. Simmer for another 15 minutes.

Add the diced potatoes and chickpeas, then gradually stir in the stock until you get the consistency you want. (I kept it pretty thick - it was going to be my dinner!) Continue to cook until the potatoes are soft.

Meanwhile, wilt the spinach and blend to a puree. Add to the soup, taste and adjust seasoning if required. Add the garam masala.

To make the cilantro chilli drizzle, blend the cilantro with the chillies and olive oil.

Serve the soup with a drizzle of ... erm... drizzle (!) and garnish with a few cilantro leaves and a sprinkle of cumin!

Sri Lankan Workshop: Paripoo

At the Sri Lankan Cookery workshop I recently attended I fell madly in love with this simple, easy and gorgeous curry! It was sooo good - creamy, spicy, comforting, and above all, packed with flavour.

My pictures just don't do justice to the vibrant colour of this dish (although thanks to some great feedback from Jill over at Simple Daily Recipes, I will hopefully be getting more real light to them soon! Thanks Jill!)

Paripoo - Sri Lankan Dhal!

• 90g red lentils
• 1/2 tsp turmeric
• 2 dried red chilies, left whole.
  
• 8 curry leaves
• 1/2 tsp salt
• 3 cloves of garlic, thinly sliced
  
• 1 onion, finely chopped
  
• 100 ml water
• 1/2 tin coconut milk

Ok, so how simple is this???

Are you ready?

Put all the ingredients into a pan, except the coconut milk.
Simmer for 15 minutes (stirring frequently to prevent the lentils sticking)
Add the coconut milk
Cover and simmer for another 15 minutes.

There you go - a gorgeous curry, made from scratch in half an hour!