12

Oct

NATIONAL CURRY WEEK

Posted on October 12, 2017 by CJ Jackson, CEO & Principle

NATIONAL CURRY WEEK has inspired us! ...


Do you fancy a quick and easy supper?
Korma curries are mildly spicy and are pretty much universal as the level of heat will suit most members of the family.
Most often sold as chicken... Choose a good selection of seafood or whatever you fancy for this!

Check out our recipe below and try with friends and family  :) 



Seafood Korma

Serves 4


400g fillet of white fish such as coley, haddock, monkfish - fresh or frozen
150g pack cooked or raw King prawns or 200g frozen seafood mix
100g squid rings
For the Korma
1 large onion, finely sliced
2 cloves garlic, crushed
2 tbsp vegetable oil
1 tbsp freshly grated root ginger
2 - 3 tbsp Korma paste (depending on intensity of flavour required)
600mls water
100mls single cream (or Greek Yoghurt blended with 1 tsp cornflour)
2 tbsp raisins
30g toasted flaked almonds
Salt and freshly ground black pepper
a large handful of roughly chopped coriander


1) Defrost the seafood if frozen. Cut the fish into big chunks and season the prawns and squid. Set aside in the refrigerator until required.

2) Cook the onion and garlic in the oil over a very low heat for 12 - 15 minutes or until soft and beginning to turn golden brown. Add a splash of water if it looks like the onion is going to burn. Stir in the root ginger and Korma paste, stir over a low heat for 1 - 2 minutes, and then blend in the water. Bring to the boil and simmer for 4 - 5 minutes. Set aside until ready to cook and serve.

3) To finish - add the seafood and cook over a low heat for 2 - 3 minutes, blend in the cream and add the raisins and almonds. Poach for a further 2 - 3 minutes or until the fish is cooked, it will be opaque. Avoid stirring too much as the fish will break up.

4) Season to taste with salt and pepper and stir in the coriander to serve.

If you are feeling creative or want to know exactly what you are cooking with making a Korma paste is straight forward. The following mix is excellent and can be kept in the freezer for a short period of time


Korma Curry Paste

30g toasted cashews
2 tablespoons  tomato puree
50g chopped fresh coriander
2 garlic cloves, crushed
1 tablespoon desiccated coconut
2 teaspoons finely grated fresh ginger
1/2 tablespoon of each: ground coriander, paprika, ground turmeric, garam masala and cumin
2 tablespoons vegetable oil


1) Whizz together to form a paste. chill as required.


 

CJ Jackson