Chicken Vindaloo
Serves 4
Ingredients
1 Whole chicken 800 - 1000g
½ tsp turmeric powder
½ tsp Red Chilli Powder
For the sauce:
12-15 dried red Kashmiri chillies
2 tsp cumin seeds
½ tsp black peppercorns
4 tsp coriander seeds
3 cloves
4cm / 1 ½ in length cinnamon stick
2 cardamom seeds
4cm / 1 ½ in finger of ginger, peeled and finely chopped
6 cloves garlic, peeled and finely chopped
3 tbsp malt vinegar
4 tbsp vegetable oil
3 bay leaves
250g / 8 oz Spanish onions, finely sliced
2 medium sized tomatoes, chopped
8-10 cocktail onions in vinegar
Salt to taste
Fried red chillies to garnish
Method
Joint and cut the chicken into pieces and marinade with turmeric and red chilli powder, rubbing it in with your fingers. Set aside.
Soak the sauce ingredients in the malt vinegar for 1 hour and grind or process into a smooth paste.
Heat the oil in a pan. Put in the bay leaves and the onions and fry until the onion is a very light golden brown. Add the paste and fry for 5-7 minutes, then add the marinated chicken, the tomatoes and water to prevent sticking. Cook over medium heat until the chicken is cooked through, about 15 minutes.
Add the cocktail onions and salt to taste.
Serve garnished with the fried red chillies.
© La Porte des Indes
Goan fish curry
Ingredients
1 kg. firm fish steaks[ monkfish, cod, haddock, etc..
2 tablespoons lemon juice
salt, to taste
20 dried red chillies
4 garlic cloves
3 fresh coconuts, grated
2 tablespoons coriander seeds
1 ½ tablespoon turmeric
1 tablespoon cumin seeds
2.5 cm/ 1 inch piece of fresh root ginger, peeled
2 tablespoons vegetable oil
2 onions, sliced
1 medium sized tomato, chopped
3-4 pieces kokum
4 green chillies, split
250 ml coconut milk
Place the fish steaks in a glass dish. Add the lemon juice, some turmeric and salt; set aside. Place the red chillies, garlic, coconut, coriander seeds, turmeric, cumin seeds and ginger in a blender or food processor; add a little hot water. Process to a smooth paste.
Heat the oil in a large frying pan/skillet. Add the onions and stir-fry until light brown. Add the green chillies and masala paste and continue simmering over a low heat for about 20 minutes. Add the tomatoes, kokum and coconut milk and simmer for about 10 minutes, stirring occasionally. Add the fish and simmer until cooked through. Adjust the seasoning and add lime juice if necessary and serve with steamed rice.
© La Porte des Indes
La Porte des Indes cooking demonstration
On the last Friday of the month take an insight and expert advice on the numerous herbs and spices used in Indian cooking, as well as how to prepare them by roasting, grinding, pounding, etc - the successful basis of any Indian meal.There will be wine tasting and talks with our wine consultant and sommelier Richard Weiss who will explain the fine nuances of wine and Indian cuisine.
After the demonstration enjoy the delights of La Porte des Indes lunch time sumptuous buffet, safe in the knowledge that cooking Indian cuisine at home will never be the same again! Find out more...
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1. Think about the dish - is it a quick cook or one that requires a couple of hopurs preparation time (marinading etc)
2. Don't skimp or substitute flavours. Saffron is not a substitute for turmeric or vice versa. Soy sauce will not stand in for tamarind. Parsley, Mint or Oregano will not replicate the flavour of fresh coriander leaves. Each has wildly different flavours and properties which will radically later the flavour of the dishes you've tried to cook.
3. Line up all the ingredients in order of use in bowls in front of you. Don't let then 'hang about' too long, especially if you've recently chopped or ground them.
4. If the recipe calls for a blend of flavours then make that blend in advance. Marinading meat - if that is what the recipe calls for - makes all the difference in the world.
5. Make the oil hot (and don't use too much) - the hotter the oil the more distinct and precise the flavours will be.
6. Avoid over-cooking or using using too small a pot - if the sauce is supposed to have cooked down so it sticks to the meat and coats it, don't add the meat till the sauce is cooked down . . . . a result achieved more quickly with a larger, flatter pan with shallow sides (2-4 inches high) rather than a cooking pot.
Simple preparation can help make all the difference - you'll find that everything you need is in front of you and the food 'just happens'.
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