Tag Archives: Indian food

Cod and chickpea curry

6 May

Cod and chickpea curry

Cod and chickpeas are trusted companions, appearing together in Spanish, Italian and North African dishes.

They work well in this simple Indian curry too – standing their ground against the sharpness and spice of the sauce.

Cod and chickpea curry
(serves 4)

  • 1 Tb sunflower oil
  • 1 tsp mustard seeds
  • 1 medium onion, diced
  • 2 Tb curry powder
  • a thumb of ginger, minced
  • 2 garlic cloves, minced
  • 2 tins chopped tomatoes
  • 1 tin chickpeas, drained
  • salt and pepper
  • 4 cod fillets
  • fresh coriander and lemon wedges, to serve
  1. Heat the oil in a frying pan over a medium flame.
  2. Add the mustard seeds. As soon as they start popping, add the onion. Cook until softened.
  3. Stir in the curry powder, then add the ginger and garlic. Cook a few minutes more.
  4. Add the tomatoes, then the chickpeas and stir to combine. Season with salt and pepper and cook for about ten minutes or until thickened.
  5. Nestle the cod fillets into the tomato sauce, then cover the pan with a lid. Lower the heat and leave to simmer for another ten minutes, or until the cod is cooked through.
  6. Serve over basmati rice, with a scattering of coriander and a wedge of lemon.

Potato and egg curry

8 Aug

Potato egg curry

Potatoes and eggs are a winning combination, whether in potato salad, breakfast burritos, Spanish tortilla, or that British classic, egg & chips.

This potato and egg curry is further proof of concept.

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Mung bean coconut curry

19 Oct

Mung bean coconut curry

Poor, unfashionable mung beans… While a number of ingredients have crossed the aisle from “health food” to mainstream (hummus, tofu), or even become trendy (quinoa, chia seeds), mung beans are not among them.

There is still something 1970s, socks-and-sandals, “knit your own yogurt” about mung beans (at least in their un-sprouted form). Or maybe it’s a name thing… if you were brainstorming names to market a new legume, I doubt “mung” would make the long list.

Having been a friend of the mung bean for years, I’d like to introduce them to a wider social circle. This mung bean coconut curry is a good place to start. Quick to make (mung beans don’t need pre-soaking), delicious, healthy and cheap, this curry is a winner.

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Chicken tikka masala

5 Jul

Chicken tikka masala

Chicken tikka masala is one of Britain’s favourite dishes. Believed to be a local adaptation of India’s butter chicken, chicken tikka masala is such a part of the British culinary fabric, it goes by the acronym CTM.

Usually eaten in restaurants, or as a takeaway, I had never actually made chicken tikka masala myself. Continue reading

Indian beans on toast

24 Feb

Indian beans on toast

Indian beans on toast is the happy result of one of those “what can I possibly make for dinner?” evenings. The kind where you’re that close to admitting defeat and ordering pizza.

But then you notice a couple of tins of cannellini beans you’d bought to have with the chicken breasts you forgot you’d already eaten, and decide that the onion with the shoots emerging from the top is still usable, and remember there are a few slices of sourdough bread in the freezer.

And with the last tin of tomatoes from the garage, you produce something that – while far from dinner party fare – is pretty tasty, if you do say so yourself.

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Kedgeree

6 Sep

Kedgeree

Kedgeree is one of my all-time favourite meals. While the British consider kedgeree a breakfast dish, we usually eat this delicious concoction of smoked fish, rice, eggs and curry as a weekday supper with a good dollop of mango chutney. Continue reading

Chicken tikka with coriander raita

3 Sep

chicken-tikka

This oven-baked chicken tikka is dead easy to make. The most time consuming bit is threading the pieces of chicken onto the skewers. It also works really well with chunks of paneer.

The recipe is an adaptation of Meera Sodha’s version in her Made in India cookbook.
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