My Kitchen Table: 100 Weeknight Curries
Madhur Jaffrey
Language: English
Pages: 90
ISBN: B017PNV2XI
Format: PDF / Kindle (mobi) / ePub
This is the second Madhur Jaffrey cookbook in the My Kitchen Table series. Madhur's first book, 100 Essential Curries, offered a comprehensive selection of classic Indian recipes. This new title will provide recipes for simple curries, perfect for cooking up quickly during the week.
There are family-favourites, including creamy kormas, stir-fried prawns and spicy chicken recipes, as well as satisfying stews, quick kebabs and ideas for light suppers and snacks. Some recipes are quick to make, others can be prepared ahead.
Perfect for the busy cook.
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hints from the My Kitchen Table team. 100 Weeknight Curries MADHUR JAFFREY www.mykitchentable.co.uk Soups and snacks Stews and casseroles Oven-baked or grilled Stir-fries and fried dishes Vegetables Rice and pulses Chutneys and sides List of Recipes Soups and snacks Summery Yoghurt Soup Easy Mulligatawny Soup Spinach and Okra Soup Green Soup Fried Pappadums Spicy Cashews Potato Bhajias Hard-boiled Eggs in a Rich Moghlai Sauce Vinegared Eggs Hard-boiled Eggs in a Spicy Cream
dot with half the butter. Grill, 10cm (4in) away from the heat, for about 5 minutes. Turn the fish over, dot with the remaining butter and grill for 4 minutes or until golden brown and serve with wedges of fresh lemon. Chicken Tikka with Tomato As well as being a tasty light meal, this is quite perfect with drinks for a large party. Just stick wooden cocktail sticks into the chicken pieces and pass the tray around. Serves 6–8 5 tablespoons olive oil 3½ tablespoons red wine vinegar 1 onion,
three Beat the remaining yoghurt into 250ml (8fl oz) warm water. Pour this over the koftas and bring to a boil. Cover, reduce the heat and simmer for about 30 minutes, turning the koftas around gently every 7–8 minutes. By the end of the 30 minutes no liquid other than the fat should be left in the frying pan. If necessary, turn up the heat to achieve this. Step four Lift the koftas out of the fat with a slotted spoon. Leave the whole spices behind but use the bay leaves as a garnish, if you
and add the lemon juice, ground roasted cumin seeds and a generous amount of freshly ground black pepper. Turn heat up and boil away all of the liquid, stirring gently as you do so. For a video masterclass on using a pestle and mortar, go to www.mykitchentable.co.uk/videos/pestlemortar Cabbage with Peas Here is a simple cabbage dish that you could serve just as easily with grilled pork chops as with an Indian meal. Serves 4 5 tablespoons vegetable oil 2 teaspoons cumin seeds 2 bay leaves
chicken is done. Remove the cinnamon stick and bay leaves just before serving. Mughlai Chicken with Almonds and Sultanas This elegant dish could be accompanied by Spiced Basmati Rice and Yoghurt with Walnuts and Fresh Coriander. Serves 6 2.5cm (1in) cube fresh ginger, peeled and chopped 8–9 garlic cloves 6 tablespoons blanched, slivered almonds 7 tablespoons vegetable oil 1.5kg (3lb) chicken pieces, skinned 10 cardamom pods 2.5cm (1in) stick cinnamon 2 bay leaves 5 cloves 200g (7oz)