JAPANESE VEGETARIAN CURRY

Posted in Vegetarian-friendly, Veggies by sallybr

Another intriguing recipe published by my friend Josette, that I knew I had to make right away. It took me just the time to order a special curry powder online, once it arrived I went to work.

JAPANESE VEGETARIAN CURRY
(slightly modified from thebrookcook)

3 T vegetable oil, divided
8 oz mixed mushrooms, torn or sliced into 2″ pieces
Kosher salt and freshly ground pepper
1 shallot, minced
2 large carrot, peeled, sliced on a diagonal 1/2-inch thick
2 celery stalks, sliced on a diagonal 1/2-inch thick
1 (1 1/2-inch) piece ginger root, peeled, finely chopped
6 cups vegetable broth
2 cups butternut squash, peeled, cut in 1-inch pieces
1 sweet potato, peeled, cut in 1-inch pieces

For the curry roux:
2 T unsalted butter
2 T olive oil
4 T all-purpose flour
3 T S&B curry powder
1 tsp garam masala

parsley leaves to taste
1 T honey

Heat 2 tablespoons of the oil in a large pan over medium to medium-high. Cook mushrooms, tossing occasionally, until golden brown, about 5 minutes; season with salt and pepper. Transfer to a small bowl; reserve pan.

Heat remaining tablespoon of oil in reserved pan over medium. Add shallot, carrot, and celery and season with salt and pepper. Cook, stirring occasionally, until vegetables are slightly softened and onion is translucent, 6–8 minutes. Add ginger and cook, stirring, until fragrant, about 2 minutes. Pour in broth and bring to a boil.

Reduce heat and add butternut squash, sweet potato and mushrooms; simmer gently until liquid is reduced by a third and vegetables are very tender, about 25 minutes.

While the sauce is reducing, make the curry roux. Melt butter and oil in a small pan over medium heat. Whisk in flour and cook, whisking often, until roux is light golden brown, 5–8 minutes. Stir in curry powder and garam masala and cook, stirring, until very fragrant, about 1 minute. Remove from heat; set curry roux aside.

Once the sauce has reduced and the vegetables are tender, whisk in honey and reserved curry roux until incorporated and roux is lump-free. Simmer, whisking occasionally, until sauce is thick enough to coat the back of a spoon, 5–10 minutes.

Serve over rice or the side dish of your choice.

ENJOY!

to print the recipe, click here

Comments: I love getting to experiment with new ingredients, and once I realized that this curry powder would be key for the traditional flavor, I had to order it. It is a mild curry, but indeed very flavorful. I was pleasantly surprised by the smell once I opened the tin. You can make the whole dish in advance and maybe thicken it with the roux right before serving. I omitted garlic, which you should add if you like, and I took the liberty of adding some parsley in the very final moments of simmering. We had it over tahdig rice (my quick version that I make often), and it was a great diner for a rainy Saturday dinner. In which Halloween was over, but election anxiety was at its highest. Go out and vote, make your voice heard!

Thank you, Josette!

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1Dec2022

COD COCONUT CURRY

Posted in Seafood by sallybr

You can use any mild fish for this, or even go with shrimp, but in that case make sure they are as large as you can find. I started from the Brazilian moqueca concept but used Red Curry paste as the main spice. Delicious, and super simple to prepare. I highly recommend you give it a try.

COD COCONUT CURRY
(from The Bewitching Kitchen)

3 large filets of cod
2 tablespoons grapeseed oil
1 shallot, minced
2 celery ribs, finely diced
2 tsp fresh ginger, grated
salt and pepper to taste
1 tablespoon red curry paste (I used this one)
1 can coconut milk
plenty of fresh cilantro, minced
juice of half a lemon
1/3 cup coconut flakes, unsweetened

Start by toasting the coconut, placing the flakes on a non-stick skillet and toasting over medium-heat, watching the pan very very closely, it goes from toasted to burned in a second. Transfer to a bowl and reserve.

Heat the oil in a large pan and sauté the shallots and celery until soft and fragrant. Add the ginger, the red curry paste, season with salt and pepper, and sautéed briefly, then add the coconut milk. Gently simmer for 5 minutes in very low heat. Add the pieces of fish, season again with salt, cover the pan and simmer super gently until the fish is cooked through, 5 to 8 minutes more. Add the cilantro and lemon juice right before serving, and sprinkle with toasted coconut, adding more on your plate if you like.

ENJOY!

to print the recipe, click here

Comments: From start to finish, this will take less than 30 minutes, but it tastes so complex, it is hard to believe it is ready so fast. The best way to enjoy it is over rice (I made brown rice this time), but I had some spaghetti squash in the fridge and that’s the way I had mine. Totally non-traditional, I admit. But it worked great.

As to the red curry paste, you could add more if you like it really spicy, but for us one tablespoon was plenty. I suppose it will also vary with the brand you use, the one I listed is very potent.

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10May2021

CURRY SOURDOUGH WITH SESAME SEEDS

Posted in Breads by sallybr

Vadouvan Curry once again joined our sourdough bread. This time I went a little crazy and tried two new things in the same loaf. Inspired by amazing stuff I see on Instagram, I decided to use a stencil, some luster powder, a razor blade, and a little edge decoration with sesame seeds.

PAINTED CURRY SOURDOUGH WITH SESAME SEEDS
(from the Bewitching Kitchen)

385g white bread flour
16g spelt flour
1/2 tsp Vadouvan curry (or any curry you like)
8g salt
280g water
65g sourdough starter at 100% hydration

optional for decoration:
egg white + a little water (egg wash)
sesame seeds (I used a mixture of white and black)
luster powder + vodka

Make the levain mixture about 6 hours before you plan to mix the dough. It should be very bubbly and active.

When you are ready to make the final dough, place the water in the bowl of a KitchenAid type mixer and dissolve the starter in it, mixing with a spatula briefly, then add the two types of flour, the curry and the salt. Turn the mixer on with the hook attachment and knead the dough for 4 minutes at low-speed all the time. If the dough is too sticky, add 1/4 cup flour, you want the dough to start clearing the sides of the bowl, but still be sticky at the bottom.

Remove from the machine, and transfer to a container lightly coated with oil, cover lightly with plastic wrap and allow it to ferment for 4 hours, folding every 45 minutes or so. After four hours bulk fermentation, shape the dough as a ball, and place, seam side up, in a lightly floured banetton. Leave at room temperature one hour, and then place in the fridge overnight, from 8 to 12 hours.

Next morning, heat the oven to 450F. Invert the dough over parchment paper, place your chosen stencil over it, and rub gently white flour on the design. Paint the details with a bright color using luster powder diluted with vodka. You need it to be a bit on the thick side, and don’t worry about precision, it will more or less mix with any flour bits around it. Do not worry. Paint a band around the perimeter of the bread with egg wash and gently press sesame seeds all over it. Slash quickly with a razor blade according to the design of your stencil, so that when it expands in the oven it won’t affect too much the design.

Bake at 450F for 45 minutes, preferably covered for the first 30 minutes to retain steam. Cool completely over a rack before slicing.

ENJOY!

to print the recipe, click here

Comments: The trick about painting the surface of the bread is keeping in mind the color will considerably change during baking. If you start with a brown, soft red, or golden, chances are they will almost disappear once the bread bakes. So if you like some contrast, pick something that will be super bright to start with. I used a luster powder called Mexican Rose, and it is wild. But it did bake to a shade I liked and very visible in the bread. Water alone won’ t be enough to stick the sesame seeds in a defined pattern, so use egg white instead.

Next I want to try a simple design made with a razor blade and couple it with the luster powder. It was a little tricky to join the stencil (with the required extra amount of flour on the surface) with the paint. But I am still pretty happy with the way it turned out for a first time.

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21Nov2020

CAULIFLOWER AND SWEET POTATOES IN YOGURT-CURRY SAUCE

Posted in Side dishes, Vegetarian-friendly, Veggies by sallybr

At the risk of being repetitive, I must tell you this was a total winner and yes, it will go into our regular rotation. Other veggies can be used, like potatoes, green beans, butternut squash. The method won’t change. This side dish is rich and light at the same time. Contrary to most curries that rely on heavy cream or coconut milk, the yogurt offers just that amount of creaminess you might crave. Use full-fat yogurt to make sure the sauce won’t separate.

CAULIFLOWER AND SWEET POTATO CURRY
(inspired by Chetna’s Healthy Indian)

2 tablespoons grapeseed oil, divided
1 medium size cauliflower, florets cut in small pieces
2 to 3 small sweet potatoes, cut in 1/2 inch pieces
1 teaspoon cumin seeds
1/2 inch piece fresh ginger, peeled and minced
1/3 cup tomato purée
1 tablespoon Sambal Oelek
1 tablespoon ground coriander
1 teaspoon salt
1 cup water
3/4 cup full-fat yogurt

Heat 1 tablespoon of grapeseed oil in a pan, add the cauliflower florets and sweet potatoes, a little sprinkle of salt, and cook on a medium-to-high heat until they start to brown. Remove to a bowl.

Add one more tablespoon of oil to the pan, heat and add cumin and ginger. Saute for 30 seconds to 1 minute, just until fragrant. Immediately add the tomato pure, Sambal Oelek, coriander and salt. Stir and keep in medium-heat. Mix the yogurt with water in a small bowl, then add to the pan, together with the reserved veggies.

Cover the pan and and simmer for about 20 minutes. If the sauce is too liquid, remove the lid and reduce it a bit before serving. Taste and adjust seasoning.

ENJOY!

to print the recipe, click here

Comments: As I mentioned in the beginning, this recipe can be adapted to include many veggies. I would avoid zucchini because it would turn a bit too soft, although it could probably work if you roasted it and added in the very end.

The recipe was inspired by Chetna’s new book. Remember her from one of the greatest seasons of the Great British Bake Off? Chetna was often praised for her intuition with flavors. Her new book proves she is not only a great baker, but a fantastic cook. I got the idea of using yogurt as a base for the curry from one of her recipes. From her book I also recently made a delicious Tomato and Raisin Chutney.

It was my first time making chutney, and using this interesting ingredient called asafoetida. I loved it, and will definitely be making other chutneys in the future. Her book has quite a few options, all pretty unique.

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4Aug2020

CASHEW SHRIMP CURRY

Posted in Seafood by sallybr

If you need a super quick recipe for dinner, look no further. The preparation is a bit unusual in the sense that you mix white vinegar (which has pretty high acidity) with some ground cashews and spices, use that to marinate the shrimp for a short while, cook it and you are basically done. The shrimp turns out fresh, bright, and with perfect texture. This goes to our regular rotation for sure. Give it a try and let me know what you think.

CASHEW SHRIMP CURRY
(adapted from 660 Curries)

¼ cup distilled white vinegar
1 tablespoon coriander seeds, ground
1 teaspoon cumin seeds, ground
1/2 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1 teaspoon kosher salt
1/3 cup raw cashew nuts, ground to a powder
1 pound large shrimp, peeled and deveined
2 tablespoons grape seed oil
juice of 1/2 lemon
water
finely chopped fresh cilantro leaves

Combine the vinegar, coriander, cumin, cayenne, salt, turmeric, and cashews in a small bowl, and stir to make a smooth paste. Pour this over the shrimp, toss well to coat the shellfish with the marinade. Refrigerate, covered, for about 15 minutes.

Heat the oil in a non-stick skillet over medium-high heat. Add the shrimp, arranging them in a single layer and reserving the residual marinade in the bowl. Sear the shrimp on each side, not more than 1 minute per side, so it does not get over-cooked. Pour in the residual marinade and stir once or twice. Lower the heat to medium add a bit of water, the lemon juice, and simmer until the sauce is reduced, about 5 minutes.

ENJOY!

to print the recipe, click here

Comments: I am usually not too fond of books that showcase hundreds of recipes, but 660 Curries is a beautiful exception. My friend Courtnie recommended and I can see why. It has no photos for the recipes, so it could be a drawback to many people, but the recipes are so varied, creative, that I truly don’t mind using my imagination.

You can definitely use peanuts or other nuts in place of cashews, and when I make it again (because I definitely will and very soon), I will add a few toasted cashews, whole, when serving.