Madhur Jaffrey's Curry Nation by Jaffrey Madhur

Author:Jaffrey, Madhur [Jaffrey, Madhur]
Language: eng
Format: epub
ISBN: 978-0-09194-993-8
Publisher: Ebury Publishing
Published: 2012-10-11T04:00:00+00:00

For the rest

2 tablespoons olive or sunflower oil

1 medium onion, finely chopped

½ teaspoon cumin seeds

1 tablespoon finely grated or crushed garlic

1 tablespoon peeled, finely grated root ginger

1 medium tomato, finely chopped

3–4 hot green chillies, finely chopped

1¼ teaspoons salt

1 tablespoon dried fenugreek leaves

¾ teaspoon turmeric

2 tablespoons chopped coriander leaves

Start with the deep-frying. Pour the oil into a karhai or wok and set it over a medium-high heat. Wait for it to get very hot. Fry the cauliflower florets (not the stalks or leaves) in two batches, for about two minutes each batch, or until light brown all over. Remove and drain on kitchen paper. Ensure the oil has time to reheat between batches. Now carefully add the potato to the oil, standing back in case of splashes, and fry for five to six minutes, or until golden all over. Remove and drain on kitchen paper. (Strain the oil and save it for future use.)

Now for the rest. Set a clean karhai, wok or heavy-based pan, about 20 centimetres (8 inches) in diameter, over a medium heat. Pour in the oil and, when hot, add the onion. Sauté for two minutes, then add the cumin seeds. Stir for three to five minutes, or until the onion is light brown. Spoon in the garlic and ginger. Stir for two minutes, adding a splash of hot water if it starts to stick. Add the tomato and cook for five minutes, or until completely integrated. Sprinkle in the chillies and salt and stir for one minute. Crumble in the fenugreek, stirring for one minute. Spoon in the turmeric and mix well. Add another splash of water if necessary, then tip in the cauliflower stalks and leaves and cook, stirring, for six minutes, or until soft. Add a little water if the pan seems to dry out. Now put in the deep-fried cauliflower florets and potato and the chopped coriander, mix gently and cook for a final two minutes, then serve.

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