curry – My Whisk and I

Beef and Pumpkin Coconut Curry

April 28, 2024April 23, 2024by Karen ClaassenLeave a Comment

30m vegetable oil
80ml rogan josh curry paste
10ml ground ginger
15ml sugar
1,5kg beef chuck, cut into 3cm cubes
1 x 385g tin chopped tomato
250ml beef stock
600g pumpkin, cut into 3 cm cubes
15ml cornflour
1 x 385ml tin coconut milk

Place a large saucepan over medium-high heat and add the vegetable oil to it.
Add the curry paste, ground ginger and the sugar and cook while stirring for 2-3 minutes.
Add the cubed beef and stir to coat in the curry paste.
Pour in the chopped tomato and stock and bring to a boil.
Turn the heat down and simmer the beef for 40 minutes, stirring occasionally.
Now add the pumpkin cubes and simmer for another 20 minutes or so.
Mix the cornflour with 3 spoonfuls of the coconut milk and drizzle this slurry back into the remaining coconut milk while whisking.
Pour the coconut milk mixture into the curry and simmer for 5 minutes.
Serve the beef and pumpkin curry on fragrant, steamed rice.

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Prawn Curry

April 21, 2024April 19, 2024by Karen ClaassenLeave a Comment

30ml olive oil
15ml turmeric
15ml ground coriander
15ml ground cumin
30ml curry powder
1 kg prawns, shelled and deveined

Curry sauce:
30ml vegetable oil
1 onion, chopped
3 cloves of garlic, minced
1 green chilli, chopped
10ml ground ginger
15ml curry powder
5ml ground cumin
5ml ground turmeric
15ml ground coriander
2 x 400g tins chopped tomatoes
250ml coconut milk

Pour the olive oil into a large mixing bowl and add the turmeric, coriander, cumin and curry powder to it. Mix through.
Add the prawns and stir to cover with the spice paste. Set aside for 30 minutes.
Place a saucepan on medium heat, add the vegetable oil and onion and cook until translucent.
Add the garlic and stir-fry for one minute.
Add the green chilli, ginger, curry, cumin, coriander and turmeric and cook for 30 seconds.
Now blitz the two tins of tomatoes and add it to the saucepan.
Turn down the heat and simmer the mixture for 10 minutes.
Add the marinated prawns, pour in the coconut milk and simmer for another 10 – 15 minutes.
Serve the prawn curry with fresh coriander and steamed rice.

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Curried Eggs

January 30, 2024January 30, 2024by Karen ClaassenLeave a Comment

8 eggs
60ml vegetable oil
10ml mustard seeds
7 cardamom pods, cracked
5ml fennel seeds
4 cloves of garlic, minced
10ml minced ginger
1 red chilli, finely sliced
2 red onions, chopped
12 curry leaves
30ml ground coriander
10ml chilli powder
5ml turmeric
30ml sugar
15ml salt
1 x 400g tin of chopped tomato
300ml coconut milk
chilli oil, to garnish
coriander leaves

Fill a saucepan with water and place it over high heat. Add the eggs once the water boils and cook for 6 minutes. Plunge the eggs into cold water. Peel and keep on the side.
Pour the vegetable oil into a pan set over medium-high heat and add the mustard seeds. Wait for the seeds to start spluttering.
Add the cardamom, fennel seeds, garlic, ginger, chilli, onions and curry leaves.
Cook for 2-3 minutes.
Now add the coriander, chilli powder, turmeric, sugar and salt and cook for another 2-3 minutes.
Add the tomato and cook on medium heat for 10 minutes, stirring every now and then.
Pour in the coconut milk and taste the sauce – adjust the seasoning to your taste.
Place the eggs in the sauce and heat through.
Serve the eggs on rice with lashings of sauce, a drizzle of chilli oil and fresh coriander leaves.

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Slow-Cooked Saucy Curry

September 19, 2023September 1, 2023by Karen ClaassenLeave a Comment

1 onion, chopped
2 cloves of garlic, minced
5ml salt
15ml ground ginger
15ml curry powder
15ml turmeric
15ml sumac
15ml sugar
30ml lemon juice
2kg stewing lamb
2 x 400g tins of coconut milk
750ml + 250ml vegetable stock
5 carrots, peeled and cubed
5 potatoes, peeled and cubed

Place a large saucepan over medium-high heat and pour in enough oil to cover the base.
Add the onion and cook until soft.
Add the garlic, salt, ginger, curry powder, turmeric, sumac, sugar and lemon juice and stir-fry for 2 minutes.
Add the lamb and stir to cover the meat in the spices.
Pour 1 can of coconut milk and 750ml stock into the saucepan and bring to a boil.
Turn the heat down to a simmer and cook for an hour.
Add the carrots and potato and pour in the 250ml stock.
Simmer for another hour.
Now add the last can of coconut milk and crusty some of the potato against the sides of the saucepan to thicken the sauce.
Cook for 5 minutes and serve on steamed rice.

curries, dinner, food, lunch, recipes

Lamb Curry

August 24, 2023August 3, 2023by Karen ClaassenLeave a Comment

45ml sunflower oil
2 onions, diced
3 cloves of garlic, minced
5ml salt
15ml ground ginger
5ml chilli flakes
10ml ground coriander
5ml ground cumin
15ml turmeric
2,5ml smoked paprika
30ml sugar
4 cloves
3 cardamon pods
2 bay leaves
2 star anise
1 x 400g can of chopped tomato
2kg stewing lamb
4-5 potatoes, peeled and diced
fresh coriander leaves

Add the sunflower oil and onion to a large saucepan set over medium-high heat.
Cook the onion, stirring occasionally, until it begins to caramelise.
Add the garlic and stir-fry for 1 minute.
Now add the salt, ginger, chilli flakes, coriander, cumin, turmeric, paprika and sugar.
Stir through and then add the whole spices: cloves, cardamon, bay leaf and star anise.
Pour in the chopped tomato and give everything a good stir.
Add the lamb and stir until all the meat is covered in the spices.
Pour in enough water to cover the meat.
Bring to a boil, turn the heat down to a simmer and cook for 90 minutes, stirring every now and then.
Add the diced potato, stir through and simmer the curry for another 30 minutes.
Serve on white rice with fresh coriander and a good chutney.

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Chicken and Guava Curry

June 16, 2023June 11, 2023by Karen ClaassenLeave a Comment

6 chicken breasts, cut into chunks
2 + 3 guavas, quartered and deseeded
500ml yoghurt
45ml vegetable oil
5ml mustard seeds
5ml cumin seeds
4 curry leaves
10ml ground coriander
5ml chilli flakes
5ml ground turmeric
5ml salt
10ml sugar

Add the two quartered guavas and 500ml yoghurt to a blender and blitz until smooth. Set aside.
Add the vegetable oil to a saucepan set over medium heat.
Add the mustard and cumin seeds and wait for it to start crackling.
Now add the curry leaves, coriander, chilli, turmeric, salt and sugar.
Pour in the guava and yoghurt mixture and add the chicken pieces.
Turn the heat down to medium and simmer for 30 minutes.
Add the three quartered and deseeded guavas and stir through.
Simmer lightly for another 10 minutes.
Serve the curry on fragrant rice.

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Thai Green Curry

May 17, 2023May 4, 2023by Karen ClaassenLeave a Comment

45ml vegetable oil
60ml Thai green curry paste
500ml chicken stock
1 x 400g tin coconut milk
10ml fish sauce
45ml sugar
1,5ml salt
800g chicken breasts, skin removed and cubed
2 aubergines (about 450g in total), diced
a small bunch of basil leaves
30ml lemon juice

Place a saucepan over medium-high heat and add the vegetable oil.
Add the curry paste and stir-fry for 2 minutes.
Pour in the chicken stock and coconut milk and stir to dissolve the paste.
Add the fish sauce, sugar and salt.
Now add the chicken.
Turn the heat to medium-low heat so that the curry simmers lightly. Cook for 20 minutes.
Add the diced aubergine and simmer for another 15 minutes.
Taste the curry. Add more salt if necessary and also more sugar for a background sweetness.
Chop a handful of the basil leaves and add it to the curry.
Pour in the lemon juice and turn the heat to low.
Cook for 5 more minutes.
Serve the curry on a fragrant rice and scatter over some fresh basil leaves.

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Banana Flower Curry

November 23, 2022November 23, 2022by Karen ClaassenLeave a Comment

30ml vegetable oil
1 small onion, chopped
4 cloves of garlic, minced
10ml ginger powder
15ml garam masala
10ml curry powder
10ml ground cumin
5ml ground coriander
5ml smoked paprika
2,5ml turmeric
5ml salt
15ml sugar
250ml vegetable stock
1 x 400g can coconut milk
2 x 400g cans chopped tomato
3-4 handfuls of baby spinach
2 x cans Banana Blossoms

Place a saucepan on medium-high heat and add the vegetable oil and onion.
Stir-fry until the onion is soft, add the garlic and cook for another minute.
Add the ginger, garam masala, curry powder, cumin, coriander, paprika, turmeric, salt and sugar and stir-fry for a minute or so.
Now add the stock and the coconut milk and stir together.
Add the chopped tomato and turn the heat down slightly. Allow the curry sauce to simmer for 5 minutes or so – you want it to become slightly thicker.
Add the banana blossoms and baby spinach and stir.
Simmer lightly for 10 minutes.
Serve on a fragrant rice.

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Lamb Curry (Rogan Josh)

August 17, 2022August 14, 2022by Karen ClaassenLeave a Comment

1,5kg lamb shoulder or leg, cut into 2cm cubes
vegetable oil
10 whole cardamom pods
15ml mustard seeds
2 bay leaves
6 whole cloves
10 black peppercorns
1 stick cinnamon
2 onions, finely chopped
8 cloves of garlic, minced
5ml ground coriander
10ml ground cumin
20ml paprika
15ml ground ginger
5ml crushed dried chillies
5ml salt
2 red chillies, chopped
120ml yoghurt
2,5ml garam masala

Place a heavy-bottom saucepan on a medium-high heat and cover the base with vegetable oil.
Brown the meat in batches and set aside in a bowl.
Add the cardamom, bay leaves, cloves, peppercorns and cinnamon and stir the mixture for about 1 minute.
Add the onion and fry for about 5 minutes.
Add the garlic and fry for another minute.
Now add the coriander, cumin, paprika, crushed chillies, salt and fresh chillies and stir-fry for another 30 seconds or so.
Add the meat and stir through to cover with the spices.
Add a spoonful of yoghurt and stir-fry for 30 seconds. Add the remaining yoghurt in the same way, so that the sauce does not split.
Pour in 375ml of water and bring the curry to a boil.
Turn the heat down to a slow simmer and cover the saucepan with a lid. Cook for 1 hour or until the lamb is tender, stirring frequently.
Remove the lid and cook the curry for another 30 minutes, stirring and waiting for the sauce to become beautifully thick.
Sprinkle over the garam masala, mix through and serve with fragrant rice.

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Savoury Curry Biscuits

September 30, 2021September 27, 2021by Karen ClaassenLeave a Comment

Yes, I know it is unusual but do give these cheesy, curry biscuits a try!

190ml flour
2,5ml salt
5ml turmeric
10ml mild curry powder
83ml butter, cubed
250ml cheddar cheese, finely grated
250ml pecorino cheese, finely grated

Preheat your oven to 180℃ and line a baking sheet with baking paper.
Combine the flour, salt, turmeric and curry powder in a mixing bowl.
Add the cubed butter and rub the mixture together with your fingers until you are left with pea-sized clumps of butter and flour.
Add the grated cheddar and pecorino cheese and mix through.
Now knead/push the mixture together with the heel of your hand so that if forms a dough ball. It takes a while to come together, just keep kneading/pushing.
Lightly flour a work surface and roll the dough to a 5mm thickness.
Cut out shapes with biscuit cutters and transfer them to the prepared baking sheet.
Bake the biscuits for about 12 minutes.
Take them from the oven and cool in the baking sheet for 10 minutes before removing them to cool completely.
Store the biscuits in an airtight glass jar.