Need Some Inspiration? Try Curries!

 

Curried Devilled Eggs

Food on Friday: June was another small but quality collection. Thank you to everyone who participated.

Christoph of James & Everett contributed his Curried Devilled Eggs – look fab!

 

And here is Baked Super Food Chicken and Curried Cauliflower by Cooking Jamie.

 

And here is a fun one I did myself – Spiral Cut Sausages with Curry Ketchup  

 

For other inspiration head over to this Pinboard

 

Food on Friday: June 2021

 

It's the second Friday of the month so here is Food on Friday. 

 

As you can see, there are 2 new themes – Curries and Pasta.  I hope you'll find some great stuff in your archives to share. 

 

Feel free to add a number of things under each category and come back later in the month to add more if you would like to.   

 

To add your dishes, just put the name of the dish together with your blog name/name into the first Mr Linky box you will find below.  Then paste the url for your post about it into the second box. Mr Linky now makes you tick a compliance box which I always forget first time!

 

I'll be pinning your creations to the relevant Pinboards – Curries and Pasta.

 

Have fun! And stay safe!

 

Butter Chicken (Low FODMAP)

I based this Butter Chicken dish on a recipe on Fodmap Fun (thanks!).  But I did make some changes – as you know I can't help myself.

Rather than marinading the chicken overnight I only had 45 minutes.

The marinade was made up of: 

Salt and pepper

Chili powder

Turmeric

Cumin and coriander seeds crushed in the mortar and pestle

Cinnamon

Olive oil

Lemon juice 

I also didn't cook the chicken and the sauce separately.  I just browned the chicken a bit in olive oil  and then added the sauce ingredients below and once the chicken is cooked you're good to go. 

Sauce ingredients

2 tins of chopped tomatoes

Small tin of coconut milk

6 cardamom pods – lightly bashed

Knob of ginger, grated

1 green chilli – chopped finely 

If I had had some fresh coriander I would have added that too. 

I served this with rice.  It actually did taste a bit like butter chicken even though no cream or butter is in it!

Simple Egg Curry

I called this Egg Curry simple because that is what I set out to do but I have to admit I added quite a few extra ingredients along the way.

Ingredients:

4 just hard boiled eggs

Vegetable oil/garlic oil

Curry powder – 1 heaped tsp

Spoonful each of turmeric, mustard seeds & garam masala

Grated fresh ginger

Diced onion

Pepper

Fish sauce

½ can of chopped tomatoes

Splash of cream

1tsp of rice wine vinegar (or lemon juice0

For garnish sliced spring onion tops, fried crispy shallots

Method:

Prepare your eggs – everyone will have their own method.  My latest approach is to use little silicone containers which you crack each egg into and then cook as if they were still in the shell. So boil for 1 minute, leave in the hot water for 10 minutes, let sit out of the water for 5 minutes and then put into cold water in the fridge to stop the cooking process.

Put oils and onion into a pan and fry off for a minute or two.  Add the spices and keep frying till the onion is translucent.

Add the cream and tomato.  Season with peper and fish sauce and add a little acid – vinegar or lemon juice.

Add the eggs and let them get warm in the sauce.

Garnish with the fried shallots and spring onions.  Serve with rice and a lime pickle.

Pumpkin Curry (using up the Butterkin)

I did a stuffed Butterkin and had lots of it left over.  Not one to throw good food out, I had to come up with something.  I decided on a curry since I felt that would balance out the sweetness of the Butterkin.

Ingredients:

Leftover pumpkin and stuffing

For the curry:

Small can coconut milk

Small amount of chopped shallot

Chopped up ginger (remains of ginger tea brew)

Turmeric, ½ tsp

Garam Marsala, small pinch

Curry Powder (Indian) ½ tsp

Ground chilli, ½ tsp or more if you like it hot

Cumin (tinsy amount)

Nutmeg, grated (not too much)

Mustard seeds

Sesame seeds

Block of frozen spinach

Soy sauce

Fish sauce

Chopped herbs

Crispy fried shallots (store bought)

Method:

Open the coconut milk and scoop out the hardish top bit – use this to fry off he spices, ginger, onion and sesame seeds.

When the mix is fragrant, or, in my case, when your patience runs out, add the leftover pumpkin and stuffing, and the spinach.

When this has heated through have a little taste and add soy sauce and fish sauce to get the desired amount of saltiness to balance the sweet pumpkin.  Add in the rest of the coconut milk

Just before serving sprinkle with chopped herbs and crispy fried shallots.

Curried Sausages with Sultanas & Cherries

First of all, I must apologise for the pic – it isn't mine – but looks very similar.  I did take pictures but the memory card got wiped by accident and so I lost them.  Luckily all the other pics on the card had been uploaded already – so it wasn't a total disaster.  It has decided me to take back up pics on my phone as well from now on.

So back to the Curried Sausages with Sultanas & Cherries.  This version ended up pretty spicy so you might want to be a little lighter handed with the curry powder than I was.

Ingredients:

3 cooked pork sausages, cut into rounds

1 potato, cut into similar sized pieces and pre-cooked for a couple of minutes

Ham stock plus a chicken stock cube – about 2 cups worth

½ glass of white wine – optional (I had some sauvignon to get rid of)

Dried sour cherries – 5-7 (if you put too many in the curry will get sour)

Sultanas – 10-12

Curry powder – a tablespoon or so

Baby leek – sliced (you could use onion instead)

Mustard powder – a teaspoon

Turmeric and ground ginger – a sprinkling of each

Salt & pepper

Cornflour – about a heaped teaspoon

Parsley - chopped

Method:

Put everything but the cornflour and the parsley into a pot and bring to a simmer.  Add your cornflour after diluting it in a little cold water.

Simmer until the flavours have melded and the potato is cooked.  Add the chopped parsley just before serving.