Keralan Coconut Curry

This was a Keralan Coconut Vegetable Curry that I cooked. I cheated a little by using a curry kit from The Spice Tailor.

A delicately balanced, mellow coconut curry from Kerala. Its gentle spicing and layers of flavours makes this a go-to for those who love milder Indian flavours.

I have been using this curry kit for some time now.

I prepared the vegetables, for this curry I used onions, peppers, carrot, sweet potato, tenderstem broccoli, baby sweetcorn, sliced mushrooms and asparagus.

I add oil to a large frying pan and then add the spices from the curry kit. I used a new wok I had got for my birthday. I then added the prepared vegetables. This is cooked until softened. I then add the sauce mix from the curry kit and stir it into the vegetables. I cook it for five more minutes before stirring the curry a final time.

I served it with plain white rice.

Time for a Keralan Coconut Curry

This was a Keralan Coconut Vegetable Curry that I cooked this week. I cheated by using a curry kit from The Spice Tailor.

A delicately balanced, mellow coconut curry from Kerala. Its gentle spicing and layers of flavours makes this a go-to for those who love milder Indian flavours.

I have been using this curry kit for some time now. The Keralan Coconut Curry from The Spice Tailor is quick and easy.

I prepared the vegetables, for this curry I used onions, peppers and butternut squash. I also had some sliced mushrooms and spinach.

I add oil to a large frying pan and then add the spices from the curry kit. I then added the onions, peppers and butternut squash. This is cooked until softened. I then add the mushrooms and coo for a few more minutes. I then add the sauce mix from the curry kit and stir it into the vegetables. On top I then add some fresh spinach. This is then covered with some (crumpled) grease proof paper. I cook it for five more minutes before stirring the curry.

I served it with plain white rice dressed with black sesame seeds.

It was okay, but…

Papa Dum

One of the nice things about our new London office is discovering all the different places to buy lunch from. I have found some places I like and some I don’t. Papa-Dum is a new entrant for me to the lunch time market.

The menu contains a range of Indian inspired curries, as well as salads, sandwiches and wraps. I went for the Goan fish curry. This comes in quite a big box, and comprises steamed rice, a somewhat small portion of fish curry and a few mini poppadoms.

I did enjoy my lunch, but felt that the curry portion needed to be bigger, there was too much use of one-use plastic and I also thought it lacked green stuff, or vegetables.

Goan Seafood Curry

Goan Seafood Curry

I’ve only been to Giraffe a few times over the years. It has an interesting eclectic menu. As with any chain, sometimes the specials make for an interesting choice.

I had the Goan Seafood Curry a couple of years ago, sadly no longer on the menu as it was a summer special at Giraffe.

The Goan Seafood Curry, was made with king prawns, squid, sweet potato, roasted red pepper, snap peas, coriander, chilli and lime and served with brown rice.

I really enjoyed this curry and on a more recent visit to Giraffe was disappointed that it wasn’t on the menu.

What did I expect?

chicken curry

We went to the Summerhouse for a meal. I had a chicken curry, which was just okay. Felt like it was something that I would have microwaved from a supermarket, but then what did I expect ordering a curry in a pub restaurant.

I don’t think I would order it again.

Chicken Korma

Sometimes time is against you and you aren’t at home and need something cheap and quick to eat. Supermarket cafes are not always my first choice for somewhere to eat, but if you are on your own, don’t want to spend too much money and don’t have the time then they aren’t that bad.

This is a Chicken Korma curry I had recently at Morrisons.

No it wasn’t fantastic and nor would it win any awards, but then I wasn’t expecting fantastic. It was as you might expect pre-cooked and heated up in the cafe kitchen. It was pleasant enough and the naan bread was fresh and hot. The rice unfortunately suffered in been reheated and was crunchy in places, it really needed to be freshly cooked in my opinion.

Curry

Too often when I have curry it looks like this!

A brown dish made of some meat with a brown curry flavoured sauce?

As though curry is a single flavour in its own right!

Supermarket curries, though not much better, at least realise that there is more than one kind of curry.

Personally I much prefer to make my own curries rather than have something like you see above.

What about you?

Curry Webcam

An Indian takeaway in North Staffordshire is offering customers the chance to see their food being cooked online via a webcam in the kitchen.

See the video (UK only).

Chicken Curry

This is how I make a quick chicken curry.

In a hot pan add some sunflower oil, ghee would be better, but I never use it enough to justify buying it, so I use sunflower oil.

To the oil I had some cumin, coriander, ginger, tumeric and some chilli.

Cook the spices for a short while before adding diced chicken, chopped onions, red pepper and mushrooms.

Cook on a medium heat until the chicken is cooked.

Add some coconut milk and cook for another five to ten minutes.

Add some freshly chopped coriander and serve with rice or naan bread (or both).