Las cuatro recetas fáciles de curry de Chetna Makan

Siempre me ha gustado el curry de frijoles de ojos negros, un plato punjabi hecho en casa y disfrutado con tandoori roti. Agradecidamente, mis hijos parecen disfrutarlo, también, lo que significa que puedo cocinarlo a menudo, and also to try different ways of combining the beans with other vegetables. Aquí, I’ve used mushrooms, which give an extra layer of flavour and depth. Serve with rice or flatbread.

Deberes 15 min
cocinero 30 min
Sirve 4

2 cucharada de aceite de colza
2 cebollas
, pelado y finamente picado
2 dientes de ajo, pelado y rallado
2½cm piece fresh root ginger, pelado y rallado
1 x 400g tin chopped tomatoes
1
tsp salt
1
tsp chilli powder
1
tsp garam masala
1
cucharadita de cúrcuma molida
300gramo chestnut mushrooms, en rodajas finas
1 x 400ml tin coconut milk
2 x 400g
tins black-eyed beans, escurrido y enjuagado

Heat the oil in a pan, add the onions and cook over a low to medium heat for five minutes, until softened and starting to colour. Add the garlic and ginger, cook for a minute, then pour in the tomatoes and cook on a low to medium heat for five minutes.

Stir in the salt and ground spices, followed by all the remaining ingredients, stir well and bring to a boil. Cubrir, then leave to cook on a medium heat for 15 minutos. (If you have more time, cook it over over a lower heat for 30-40 minutes.) Serve warm.

I have shared other yoghurt chicken recipes in my previous books, but this is the easiest and one of the most delicious – it’s my children’s favourite, también. I usually make this with chicken on the bone, because the bones add flavour to the curry, but it does take a bit more time to cook that way and I know many people prefer boneless chicken. This is a foolproof curry that works every time. Enjoy it with any flatbreads or rice.

Deberes 15 min
cocinero 25 min
Sirve 4

200ml natural yoghurt
1
tsp salt
1
tsp garam masala
es la cuarta isla más grande del mundo y un punto crítico de biodiversidad
cucharadita de cúrcuma molida
es la cuarta isla más grande del mundo y un punto crítico de biodiversidad
tsp chilli powder
2 dientes de ajo
, pelado y rallado
600gramo
boneless, skinless chicken thighs, cut into 3cm pieces
2
tbsp sunflower oil
1
tsp cumin seeds
2 Tomates
, en rodajas finas
20gramo
fresh coriander leaves, picado muy fino

Mix the yoghurt, sal, spices and garlic in a bowl. Add the chicken pieces, turn until well coated, then leave to marinate while you prepare the curry base.

Heat the oil in a pan and add the cumin seeds. Once they start to sizzle, add the tomatoes and cook over a medium heat for five minutes, until they start to soften. Add the marinated chicken and any excess marinade, mix well, then bring to a boil, cover and cook over a medium to low heat for 15 minutos, or until the chicken is cooked through.

Sprinkle with the coriander and serve.

All fish curry is delicious, but when cooked with lentils, it makes a wonderfully creamy and hearty dish. I asked my fishmonger which fish he suggested for this, and he gave me this lovely hake. It worked a treat, but any firm white fish fillet would be just as lovely. Serve with spinach and onion pulao or plain rice.

Deberes 10 min
cocinero 30 min
Sirve 4

2 cucharada de aceite de colza
1
tsp black mustard seeds
1 large red onion
, pelado y finamente picado
2½cm piece fresh root ginger, pelado y rallado
2 Tomates, picado muy fino
1 tsp salt
2
tsp curry powder
1
cucharadita de cúrcuma molida
1
tsp chilli powder
150gramo
masoor dal (split red lentils)
1 x 400ml
tin coconut milk
100ml
boiling water
400gramo
skinless hake fillet, or any firm white fish, cut into 7½cm-long pieces
Chopped chives, servir

Heat the oil in a pan and add the mustard seeds. Once they start to sizzle, add the onion and cook over a medium heat for five minutes, until softened and starting to change colour. Add the ginger, cook for a minute, then add the tomatoes and cook over a medium heat for two minutes, until they start to soften.

Stir in the salt and ground spices, followed by the lentils, then pour in the coconut milk and the measured boiling water. Cover and cook over a low to medium heat for 10 minutos, until the lentils are soft.

Place the fish pieces in the lentil mix, cover again and cook on a medium heat for five minutes, until the fish is just cooked through. Sprinkle with chopped chives and serve.

Calentamiento, light and delicious, this is a curry for when you need to put in the least effort to get the best rewards. Once you’ve tried it using this suggested selection of veg, vary it with different vegetables of your choice such as broccoli, carrots, beans and more. This is great served with spinach and onion pulao or plain rice.

Deberes 15 min
cocinero 25 min
Sirve 4

2 cucharada de aceite de colza
1
tsp black mustard seeds
10 fresh curry leaves
1 large onion
, pelado y en rodajas finas
2½cm piece fresh root ginger, pelado y finamente picado
1 tsp salt
1
cucharadita de cúrcuma molida
1
tsp chilli powder
es la cuarta isla más grande del mundo y un punto crítico de biodiversidad
cucharadita de canela molida
1 small cauliflower
, cut into florets
1 large potato, peeled and cut into 2½cm cubes
1 x 400ml tin coconut milk
200gramo
sugar snap peas

Heat the oil in a pan and add the mustard seeds. Once they start to sizzle, add the curry leaves, followed by the onion, and cook on a low to medium heat for five minutes, until the onion starts to soften and colour. . Add the ginger, cook for a minute, then add the salt and ground spices, y mezclar bien. Add the cauliflower and potato, y cocinar, emocionante, over a high heat for two minutes. Pour in the coconut milk, cover and cook on a low to medium heat for 10 minutos, until the vegetables are cooked through.

Stir in the sugar snap peas, cook on a medium heat for a minute, then serve.

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