Mushroom Curry and I’m Getting Too Old for This!

As I sit here and write this post, I ache from the neck down.  Why?  Because my husband and I seem to really like saving money by doing house projects ourselves.  By last night we were seriously questioning our sanity.  Our current project is redoing our lounge.  We are hiring someone to do the drywall and mudding.  So maybe we’re finally learning.  Maybe.

But for three days this weekend we brought back the room to the studs. God the mess!  It gets everywhere despite our best efforts of blocking off the room.  Let’s just say me climbing in and out of the window is not the most graceful thing to behold.  But I can’t wait for the room to be finished so it’s worth the effort.

As you can imagine, not a lot of cooking happened.  No energy!  But this is a curry I made a few weeks ago when my in-laws were visiting.  This is a great dish for those that don’t eat meat.  It is also very easy to make on those busy nights.

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I made this on the mild side but you can easily turn up the heat with more chilis.  Again I used my “Best-ever Curry Cookbook” but as you know I changed it up.  Primarily because of the ingredients I had on hand.  In a skillet heat up a couple of tablespoons of vegetable oil.  Add about half an onion chopped and cook for a few minutes to soften.  Add 4 cardamon pods, 1/4 tsp of ground turmeric, 1 1/2 tsp of ground cumin, 1 tsp of coriander, 1/2 tsp of garam masala, and a few pinches of black pepper.

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Chop up 2 garlic cloves and one chili, cook for a few minutes.  If you want this on the mild side remove the white and seeds from the pepper.  Add about 10oz of chopped tomatoes.  Season with salt and grate a 1 in/2.5 cm sq piece of fresh ginger.  Bring it to a simmer.  Half or quarter (depending on the size) of about 12 oz of mushrooms.  I used white button mushrooms.

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We also had this with the peshwari naan my husband made.

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This was a lovely warming curry.  My MIL, who isn’t the biggest fan of curry, really enjoyed it.  🙂

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Beef Vindaloo to Welcome my Husband Home

You know, Christmas comes the same time every year.  Yet every year I find myself in full scramble to get it all done.  I swear I will start in September.  Unfortunately good intentions are not a guarantee!

I should finish the gifts I’m making today and get everything wrapped and under the tree.  Then there is the dump run and grocery shopping.  But I should have plenty of time tomorrow to decorate the Christmas cake.

My husband had to do a business trip last week.  Luckily it was only four days rather than the two weeks last December but I still wanted to make a nice home cooked dinner for him.

I was in the mood for curry and thought I’d try beef vindaloo.  Beef you say?  There are areas in West India that have Muslim and Christian communities that eat beef and add in the fabulous flavours you find in India, amazing dishes happen.

Vindaloo has it’s roots in Portugal and was originally based in wine and garlic but gradually evolved to have vinegar instead of wine.  When a lot of people hear vindaloo they think off the charts for spicy food but that isn’t always the case.  I didn’t make this crazy spicy but you can if you add more hot pepper.

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I adapted a recipe from the Best-Ever Curry cookbook.  I used ground cumin instead of the seeds and I could have sworn we had fenugreek but nope so I had to leave that out.  The recipe did call for a teaspoon of fenugreek seeds.  To be honest I didn’t miss it.

In a spice grinder, grind up 3-4 chili peppers or hot peppers of your choice, 1 teaspoon of black peppercorn, 5 green cardamon pods, and 1 teaspoon black mustard seeds.

In a small bowl add the spice mix, 1/2 teaspoon sea salt, 1/2 teaspoon of sugar, and 4 tablespoons of white vinegar.

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Set that aside.  Chop up a large red onion and saute in olive oil until softened.

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In a food processor add the onions and spice mix.  Process until it is a paste.  In the skillet add a bit more oil and start browning stewing beef.  I used just under a pound.  The recipe called for two pounds.  As it is browning, finely chop a couple of garlic and grate a piece of ginger about 1-2 inches square/3-4 cm square.

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Cook for a couple of minutes then add the onion spice paste.  In addition to that add a scant tablespoon of ground cumin, 2 teaspoons of ground coriander, and 1/2 a teaspoon of ground tumeric.

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Stir well then add 300ml/1 1/4 cups of water.  Bring to a boil then lower to a simmer.  Cook for at least an hour.  You want the sauce reduced and the meat tender.  My husband made naan to dip into this curry.

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I was a bit worried because there was only enough for about 1/2 a cup a serving for the four of us.  But with the naan we were stuffed.  I love that our kids love the spicy flavours, they really liked this.

Tomato Garlic Beef Curry

There is a new Indian restaurant here in town.  We did make the mistake going on opening night.  We were getting cranky waiting for the food!  But once the food did arrive it was really good.  So I hope that they get things sorted because we would love to have a proper Indian restaurant in town.

I had ordered a spicy lamb curry with tomato, garlic and onion.  A slow cooked flavourful curry with a great balance of heat.  I had to recreate it.  I planned on doing that for my dad’s birthday but since plans got changed (for a good reason!) I decided to make it for the kids when they got back from FL as they both requested curry for dinner.  And they gave a thumbs up for adding spice.

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This is a dish you want to slow cook, no short cuts on this on!  But other than the time it takes it is really simple.  Heat up a couple of tablespoons of olive oil in a skillet.  Season about a pound of stewing beef or lamb with sea salt and pepper.  Brown the meat on all sides.

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Coarsely chop an onion and 3-4 cloves of garlic.  Add to the skillet.  We have been growing Ring O Fire peppers in our garden so I harvested a couple for this.  Start off with one pepper.  It’s a lot easier to add more heat than remove it.  Again, seeds increase the heat so use your judgement.

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Saute for a few minutes to soften the onion then add a 14 oz can of crushed tomatoes.  Bring to a simmer.  Freshly grate about 1 – 2 inch/2.5-5cm piece of ginger, add to the skillet.  Chop a small handful of fresh cilantro.  Then season with sea salt and pepper, 1-2 teaspoons of garam masala, and a couple of tablespoons of red curry paste.

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Cover and keep it on a low simmer for a few hours.  Stir occasionally so it doesn’t catch on the bottom.  Half way through cooking test the heat and if you want more add more hot pepper.  Adjust for the curry seasoning with the paste if needed as well.  Meanwhile, my husband made up some incredible naan for us to enjoy.  We thought the naan would be enough so I didn’t do up any rice.

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I was really pleased with this, it tasted close to what I had at the restaurant.  It was hearty without being heavy.

Today is the first day of school for the kids.  Our daughter started high school and our son is starting middle school.  Wondering where time is going.  But to make it a fun day I’m making pavlova and and chicken cordon bleu.  Can’t wait to hear all the stories!

Chicken Jhalfrazi? Yes Please!

I enjoy a good curry and I love the seemingly infinite amount of variations you can find.  I mentioned yesterday in my Naan post that my husband made a wonderful curry.  I think it is by far my favourite to date.  It is Chicken Jhalfrazi from the “Best Ever Curry Cookbook” and it is quick and easy with amazing flavours.

We followed the recipe the best we could but didn’t have all the ingredients the way they called it out so we adapted it a bit.  And we adjusted the portions to only feed the four of us, not an army.  🙂

Chop a green bell pepper and a red bell pepper finely.

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Chop up some fresh ginger, onion, and garlic.

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The recipe calls for 1 1/2lbs of chicken breast to serve 4!  We used about 1/2 lb.  This was cut into small cubes.

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Heat up an iron cast wok with some olive oil.

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Once the oil is heated add in the veg and stir.  Then add 1-2 tablespoons of curry paste depending on your taste.  The recipe calls for 1 tsp of cumin seeds and 1 tsp of ground cumin.  We didn’t have the seeds so we upped the ground cumin a bit.  Next add 1 tsp ground coriander, 1/4 tsp chili powder, and 1/2 tsp salt.  Stir well then add the chicken.

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We didn’t have 14oz of canned tomatoes but we are surrounded by fresh tomatoes so we chopped up a bunch of fresh tomatoes and added it to the wok.  Stir and then cover and simmer for 15 minutes.

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To serve chop up fresh cilantro and mix into the dish saving some to garnish on top.  You can also add a bit of hot peppers as a garnish like my husband did.

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It was so good!  I’ve already asked him to make it again.  🙂