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New Recipes

1 Scrub mussels in running water with a stiff brush to remove any sand or dirt; Scrape off any barnacles with a knife; Cut open the mussels; Give any open mussel a sharp tap and discard any that fail.


Potato And Omelet Curry

Ingredients :

4 eggs, 1t ghee, 6T oil, 1.5t coarsely ground fennel seeds, 5 cardamom pods, 1 green chili pepper, 2 onions, 2 potatoes (medium size), 1 carrot, 300g basmati rice, 10 almonds, 2 tomatoes, 6 cloves of garlic 24g ginger, 2 stalks of coriander leaves, 1 cup of stock.

SEASONINGS:
(1) 1/4t salt, 1/4t ground black pepper.
(2) 2 bay leaves, 2 sprigs curry leaves.
(3) 500ml thin coconut milk, 1t salt.
(4) 125ml thick coconut milk.
(5) 125 ml water, 1t turmeric powder, 2t cumin powder, 3T coriander powder, 1.5t chili powder.

Preparation :

1. Whisk eggs; Add seasoning (1); Beat well.
2. Heat a skillet with 1/2t ghee over a medium heat; Add an half of the egg mixture; Pan-fry over a low heat till egg sets; Flip the omelette over; Pan-fry over a low heat till golden brown; Remove
(Repeat this step till all the egg mixture was used).
3. Cut the omelettes from the step 2 into quarter.
4. Rinse, seed and cut green chili pepper into halves lengthwise.
5. Peel, rinse and dice onions.
6. Peel, rinse and cut potatoes into quarters.
7. Peel, rinse and dice carrot.
8. Rinse basmati rice in a couple of changes of water; Soak in water for 30 minutes; Remove and drain; Heat a pan with some oil over a high heat; Add the rice and stir-fry over a low heat briefly; Add 1 cup of stock; Bring to the boil over a high heat; Turn to a low heat; Cook over a low heat till done (about 20 minutes); Turn off the heat.
9. Peel, rinse and mince garlic.
10. Peel, rinse and grate ginger.
11. Rinse and chop coriander leaves finely.
12. Rinse and blanch almonds in boiling water for 3 minutes; Remove and drain.
13. Rinse and cut tomatoes into halves.
14. Add the almonds, tomatoes, garlic, ginger and seasoning (5) to an electronic blender; Grind till smooth to be spice paste.
15. Heat a wok with 3T oil over a medium heat; Stir-fry the fennel seeds and cardamom pods over a medium heat for 1 minute; Add seasoning (2), the green chili pepper and onion; Stir-fry over a low heat till the onion has been golden brown; Turn to a low heat; Add the spice paste; Stir-fry over a low heat till the oil separates from the mixture; Add seasoning (3), the potato and carrot; Stir-fry over a low heat briefly; Turn to a medium heat; Cover the wok with a lid; Cook over a medium heat for 5 minutes; Add the omelets; Cover the wok with the lid; Cook over a medium heat for 2 minutes; Add seasoning (4) and the coriander; Bring to the boil over a medium heat (keep on stirring); Turn off the heat; Serve with the rice on the side.