It”s National Curry Week so we’ll start with a question. What’s your favourite type of curry?
That’s what we have been debating here at SK Towers this week. Well, it’s better than discussing whether we will be out or in after 31st October isn’t it?
What we discovered is that curry, a bit like Brexit actually, can divide people.
Some prefer a pungent Indian curry, others opt for the aromatic paste-inspired Thai version while there are even a few who won’t of hear anything other than the Chinese curry you get from your local takeaway, you know, the one with the thick sauce and peas in it.
Many, of course just like curry, wherever it comes from.
Whatever your preference, there’s no getting away from the fact that we are a nation of curry lovers, but if you were asked to rate your favourite Ruby Murray’s from one to five, what would you choose?
To help you narrow it down, Here’s the top 5 list as chosen by SK staff. And no, thankfully there’s not a Korma in sight!
- Chicken Jalfrezi – The Jalfrezi utilises what were traditional ‘leftovers’ to create a spice-filled curry fried with various herbs. Using green peppers, onions and plenty of fresh chillies, it has a thick, spicy sauce which makes it nice and hot but not Vindaloo silly hot.
- Chicken Red Thai – No list would be complete without this soup-based curry sauce packed with spices such as ginger, lemongrass and lots of chillies. Done correctly, it’s hot and fabulous.
- Beef Massaman – if you see this on a restaurant menu order it and thank us after. It’s a milder member of the Thai coconut curry family utilising south Asian spices such as cardamon, cinnamon, cloves and nutmeg. The beef is slow cooked and normally comes with chunks of potato and sprinkles of peanuts.
- Lamb bhuna – The cooking process of a Bhuna starts with frying various spices, including turmeric, chilli powder, cumin and ginger in oil to bring out the flavour. Served with a thick sauce made with tomato, onion and red pepper
- Chinese chicken curry – Whilst definitely not authentic (put it this way you won’t see it on menus in Beijing!) we had to include this British classic. It’s a great way to introduce children to a curry and the sauce is so good, especially when it’s not packed with MSG, that it’s also a must when you order fish and chips from your local chippie!
For this week’s recipe, we’re introducing something that may make your top 5 list when you try it.
Onion bhaji topped rich vegetable curry with turmeric rice (vegan)
Ingredients:
Curry paste:
- Black onion seed 3g
- Powdered yeast extract 6g
- Curry powder 9g
- Turmeric 3g
- Salt 8g
- Paprika 11g
- Chilli powder 2g
- Garlic puree 16g
- Ginger puree 20g
- Tomato paste 30g
Mix together to form a paste
Rich Curry:
- 50g butter
- 50g veg oil
- 2 sliced red onions
- 100g passata
- 100mls of water
- Cooked chickpeas 1 tin (drained)
- Bag of baby spinach
- Bag of prepped cauliflower florets
- Chopped tomatoes 1 tin
- Coconut cream ½ a tin
In a heavy based pan heat up the oil and butter then add the onions and fry till golden. Then add the curry paste and fry a little more. Once the paste has been cooked out add the veg coat in the paste and add water. Cook till the water has evaporated, then add the passata and chopped tomatoes cook down till the veg is tender. Add more water during the cooking process if needed. Add the coconut cream and cook till thick and rich.
Turmeric Rice:
- Ready cooked packet basmati rice 500g
- Cumin seeds 5g
- Turmeric 5g
- Diced red pepper 100g
- Peas 100g
- Olive Oil 20g
- Salt 3g
In a plastic bowl empty the rice and then add all the other ingredients and give a good mix. Then cover with cling film and microwave till piping hot.
Top with your favourite supermarket bhaji (wonder where they are made?!) Serve with all the sundries and a cold beer.
About Oliver Parkinson
Sous Chef of SK Foods.
Your food. Our Passion.
