Yotam Ottolenghi’s curry recipes | Meals

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We’ve come to make use of the phrase ‘curry’ as an umbrella time period for nearly the rest cooked in a spiced sauce. Some folks object to this liberal use of the phrase (which derives from the Tamil ‘kari’, that means sauce) to hide a limiteless vary of dishes and spot it as a gross mashup of more than a few culinary traditions. However, to me, ‘curry’ is only a shorthand for a number of dishes that I like. They all make artful use of spice to create a nuanced concoction this is each complicated and comforting. They’re wealthy, filling and immensely gratifying, and are all very best served on rice.

Fish butter curry with cucumber and lime salsa (pictured above)

It is a splendidly wealthy curry according to a mild stability between the richness of coconut cream and butter and the sophisticated acidity of tomatoes.

Prep 20 min
Cook dinner 7zero min
Serves 4

1¼ tsp flooring ginger
½ tbsp flooring fenugreek
1 tsp flooring coriander
eight cardamom pods, shells discarded and seeds got rid of and overwhelmed in a mortar
½ tsp flooring allspice
½ tbsp smoked paprika
⅛th tsp flooring cinnamon
450g sustainably-sourced hake (or different agency white fish), skinned, pin-boned and lower into 5cm items
1 tbsp olive oil
Salt and black pepper
350g small new potatoes (halved if huge), pores and skin on
Three tbsp unsalted butter
2-Three banana shallots, finely chopped (125g web weight)
2 small inexperienced chillies, finely chopped (deseeded, if you happen to favor much less warmth)
Three garlic cloves, peeled and overwhelmed
300g cherry tomatoes
1½ tbsp tomato paste
220g coconut cream, plus 1 tbsp to serve
500ml fish inventory

For the salsa
½ cucumber (100g), lower into 1cm cube
1 small inexperienced chilli, deseeded and finely chopped
1-2 spring onions, finely chopped (15g web weight)
Three tbsp lime juice
1½ tbsp coriander leaves, finely chopped
2 tbsp olive oil

Put the primary seven substances in a big, high-sided saute pan on a medium-high warmth, and toast for a minute, till aromatic. Put the fish in a bowl with one and a half of teaspoons of the spice mix, the olive oil and a quarter-teaspoon of salt, gently toss to coat, then depart to marinate for 10 mins.

Put the potatoes in a medium saucepan, duvet with chilly, salted water and convey to a boil. Cook dinner for 20 mins, till the potatoes are cooked via however nonetheless keeping their form, then drain.

Go back the saute pan to a medium-high warmth, upload a tablespoon of butter and, as soon as effervescent, fry the fish in two or 3 batches, in order to not overcrowd the pan, for 2 mins a facet, till golden brown. Go back to the bowl with a slotted spoon, leaving the butter and any launched liquid within the pan. Flip the warmth to low, upload every other tablespoon of butter, the shallots and chillies, and fry gently for 6 to 8 mins, till the onions are cushy and golden. Upload the garlic, cook dinner for 2 mins, stirring ceaselessly, then stir within the tomatoes, tomato paste, and the remainder butter and spice combine. Upload the coconut cream, inventory, potatoes and half of a teaspoon of salt, combine once more, and simmer for 25 mins, till thick and lowered. In the meantime, combine all of the salsa substances with a excellent pinch of salt.

Go back the fish to the curry pan, duvet and cook dinner for 4 mins, till heated via. Drizzle the remainder tablespoon of coconut cream excessive, then serve within the pan with the salsa spooned throughout the pan or at the aspect.

The Parent objectives to post recipes for sustainable fish. For rankings for your area, test: UK; Australia; US.

Roast butternut squash curry

This mildly spiced dish is straightforward to make, and in reality showcases the essence of butternut squash, due to the truth that it’s roasted one at a time from the sauce. Seasonal pumpkins, candy potato – or any root vegetable, in reality – can be utilized as an alternative of the butternut. The sauce can also be made one or two days forward: simply upload a touch of water to reheat, as it has a tendency to thicken because it sits.

Yotam Ottolenghi’s roast butternut squash curry



Yotam Ottolenghi’s roast butternut squash curry.

Prep 15 min
Cook dinner 35 min
Serves 4

1 medium butternut squash (1kg), lower in half of lengthways, deseeded, then lower into 1.5cm skin-on half-moons
3½ tbsp olive oil
Salt and black pepper
1 onion, peeled and kind of chopped
1 huge carrot, peeled and lower into ¼cm-thick rounds
Four garlic cloves, peeled and overwhelmed
1cm piece recent ginger, peeled and kind of chopped
1½ tsp tomato paste
1 tbsp delicate curry powder
½ tsp garam masala
1 small baking potato, peeled, halved and lower into 5mm-thick slices
1¾ tbsp soy sauce
½ tbsp maple syrup
100g child spinach
1½ tbsp coriander leaves, kind of chopped
1 pink chilli, thinly sliced (deseeded, if you happen to favor much less warmth)
2 tsp black sesame seeds
1 lime, lower into Four wedges

Warmth the oven to 240C (220C fan)/425F/gasoline 9. In a big bowl, mix the squash with one and a half of tablespoons of oil, three-quarters of a teaspoon of salt and a excellent grind of pepper. Switch to 2 oven trays covered with baking paper and roast for 30 mins, till cooked via and golden brown, then put aside.

In the meantime, warmth the remainder two tablespoons of oil in a big saute pan on a medium-high flame, then fry the onion and carrot for approximately seven mins, till softened and calmly browned.

Upload the garlic, ginger, tomato paste and spices, and cook dinner for a minute extra, till aromatic.

Upload the potato, soy sauce, maple syrup, 850ml water, half of a teaspoon of salt and a excellent grind of black pepper, and depart to simmer for 15 mins, till the liquid has lowered rather and the greens have cooked via.

Tip right into a blender (or use a stick blender) and blitz for approximately a minute, till totally clean, then pour again into the pan and placed on a medium-high warmth. Upload the spinach, cook dinner for 2 mins, till wilted, then gently stir within the roast squash to coat, and cook dinner for 4 mins, to warmth via.

Divide the curry between 4 plates, most sensible with the coriander, chilli and sesame seeds, and serve each and every portion with a wedge of lime.

Tofu and cauliflower ‘korma’

Serve this very best vegan curry with rice or naan relying on non-public desire, and a dollop of dairy-free (or, for non-vegans, common) yoghurt.

Yotam Ottolenghi’s tofu and cauliflower ‘korma’.



Yotam Ottolenghi’s tofu and cauliflower ‘korma’. {Photograph}: Louise Hagger/The Parent. Meals styling: Emily Kydd. Prop styling: Jennifer Kay.

Prep 20 min
Cook dinner 75 min
Serves 4

½ pink onion, thinly sliced
2 tbsp lemon juice
Salt and black pepper
40g cashew nuts
20g blanched almonds
120ml olive oil
1 onion, peeled and kind of chopped
Four garlic cloves, peeled and overwhelmed
2cm piece ginger, peeled and grated
1 inexperienced chilli, deseeded and finely chopped
1 cinnamon stick
6 cardamom pods, shells discarded, seeds kind of overwhelmed in a mortar
2 tsp cumin seeds, kind of overwhelmed in a mortar
2 tsp coriander seeds, kind of overwhelmed in a mortar
¾ tsp flooring turmeric
2 tomatoes, grated and skins discarded (180g web weight)
1 huge cauliflower, lower into huge florets (750g web weight)
15g coriander leaves, kind of chopped
250g extra-firm tofu, crumbled into medium chunks

Warmth the oven to 240C (220C fan)/425F/gasoline 9. In a small bowl, combine the pink onion, a tablespoon of lemon juice and an 8th of a teaspoon of salt.

Put the cashews and almonds in a small saucepan on a medium-high warmth, duvet with water and convey to a boil. Decrease the warmth to medium, simmer for 20 mins, then drain.

In the meantime, warmth one and a half of tablespoons of oil in a big saute pan on a medium-high flame, then fry the onion, stirring ceaselessly, for 10 mins, till cushy and smartly browned. Switch to a blender, upload the nuts and 200ml water, and mix for 2 mins, till very clean.

Warmth every other tablespoon and a half of of oil in the similar pan on a medium-high warmth, then fry the garlic, ginger and chilli for a minute. Upload the cinnamon, cardamom, a teaspoon each and every of cumin and coriander seeds, and half of a teaspoon of turmeric, and cook dinner, stirring, for a minute. Upload the tomatoes, cook dinner for 4 mins, till thickened, then upload the onion and nut aggregate, 500ml water, a teaspoon and a half of of salt and a excellent grind of black pepper. Deliver to a simmer, decrease the warmth to medium and depart to cook dinner for 20 mins, till lowered via a 3rd.

In a bowl, combine the cauliflower with the remainder quarter-teaspoon of turmeric, 3 tablespoons of oil, three-quarters of a teaspoon of salt and a excellent grind of pepper. Unfold out on an oven tray covered with baking paper, and roast for 18 mins, till cooked via and colored. Stir into the sauce, upload two-thirds of the coriander and the remainder tablespoon of lemon juice, and depart to simmer for 5 mins.

In the meantime, warmth the remainder two tablespoons of oil in a medium saute pan on a excessive flame. Upload the tofu, half of a teaspoon of salt and a excellent grind of black pepper, and cook dinner, stirring once in a while, till golden and crisp – about 8 mins. Decrease the warmth to medium, upload the remainder teaspoon each and every of cumin and coriander seeds, and cook dinner for approximately 30 seconds, till aromatic. Stir half of of this mix into the cauliflower, and reserve the remaining.

Switch the korma to a shallow serving bowl, most sensible with the pickled pink onion, adopted via the remainder tofu and coriander, and serve.



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