Prawn curry with tamarind, coconut and spinach

This is one of those quick but delicious supper dishes that really hits the spot. The creamed coconut goes perfectly with the fragrant spices and tomatoes in the sauce and the prawns and spinach create the perfect one-pot dish – I serve it with plain basmati rice. Once the ingredients are prepped (about 10 minutes), it takes just another ten to create the sauce and cook the rice. This recipe serves two generously.

prawn curry with spinach

  • 400g of raw jumbo prawns
  • 1 banana shallot, peeled and finely chopped
  • 2 garlic cloves, peeled and finely grated
  • 1 x 4-cm piece of fresh ginger, peeled and grated
  • 1 tbsp vegetable oil
  • 1 tsp ground turmeric
  • 2 tsp ground coriander
  • 1 tbsp tamarind pulp (I make mine with fresh tamarind paste but you can buy it in a jar e.g. Waitrose Cook’s Ingredients range – if you can’t get it just add the juice of a fresh lime)
  • 2 tbsp tomato ketchup
  • 2 large pinches of chilli flakes
  • 100g creamed coconut
  • 1 tin of tomatoes
  • 1 bag of fresh spinach – wilted
  • 1 handful of chopped fresh coriander
  • Basmati rice to serve

To make…

  1. Wilt the spinach in a wok over a medium heat and then set aside on a plate.
  2. Dry the wok and heat the oil in it.
  3. Stir-fry the shallot for a few minutes and then add the grated garlic and ginger. Stir and after a couple of minutes add the ground coriander, turmeric, tamarind, tinned tomatoes, ketchup, chilli flakes, a pinch of sea salt and creamed coconut. Stir thoroughly over a medium heat and allow the flavours to infuse. Check for seasoning – add a little more chilli or salt to taste.
  4. Add the raw prawns and then the wilted spinach – it will take just a few minutes for the prawns to cook through.
  5. Serve with rice and a good handful of fresh coriander.

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Pork vindalho

The Portuguese-Indian colony of Goa was the birthplace of the vindaloo or vindahlo curry. It has a slightly bad rep in this country where dishes bearing this name are all about super-spicy chilli heat but the real thing is finer, full of sweet and hot flavour from wine vinegar (vinho) and lots of garlic, alhos. I like to make mine with a good quality cider vinegar (although wine, rice or coconut vinegar are also good) and a couple of pinches of chilli flakes. The spice paste takes a little effort to make from scratch but it’s so worth it – the final sauce has a complex flavour and works beautifully with pork and I have also made it with skinned duck legs and breast meat. I usually make a big batch and freeze half. Like most curry dishes, it’s best made ahead and reheated as the flavours really develop then. I serve it with basmati rice and a green vegetable like wilted spinach or steamed green beans.

porkvindail

  • 2 tsps cumin seeds
  • 1 tsp cardamom seeds
  • 1 1/2 mustards seeds
  • 1 tsp fenugreek seeds
  • 1/2 tsp chilli flakes
  • 5cm stick of cinnamon
  • 1 tsp black peppercorns
  • 1 tablespoon ground coriander
  • 1/2 tsp turmeric
  • 5 tablespoons of cider vinegar
  • 1 1/2 tsps salt
  • 1 tsp light brown sugar
  • 4 tablespoons of light vegetable oil
  • 2 large onions, peeled and sliced into half rings
  • 8 whole cloves of garlic, peeled
  • 3cm cube of fresh ginger, peeled and roughly chopped
  • 400ml chicken stock
  • 1 300g tin of tomatoes
  • 800g boneless pork shoulder, chopped into rough chunks

To make…

  1. First, make the vindahlo spice paste. Grind the cumin, fenugreek, cardamom, peppercorns, mustard seeds and cinnamon in a coffee/spice grinder. Add the spices to a bowl with the coriander, chilli flakes, turmeric, salt, sugar and vinegar. Mix and set aside.
  2. Heat half the oil in a frying pan, add the onions to the pan and cook gently for about 15 minutes until soft, brown and caramelised. Add the fried onions, garlic and ginger paste in an electric blender with 4 tablespoons of water and whizz into a smooth paste. Mix into the spice and vinegar paste.
  3. Preheat the oven to 160°C.
  4. Dry off the meat cubes with a paper towel. Heat the oil in a cooking pot (I use a Le Creuset casserole), brown the meat in batches and set aside on a plate.
  5. Add the spice paste to the pot and stir for a few minutes. Add the meat and any accumulated meat juices. Stir, add the stock and tomatoes.
  6. Bring to a simmer, cover with a lid and cook in the oven for about an hour until the pork is tender and the sauce has reduced and thickened slightly.
  7. Serve with fluffy mounds of basmati rice and a green vegetable like spinach or green beans.

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Stroganoff

We went to the Aldeburgh Food Festival in September and bought some beautiful Red Poll beef steak (a native Suffolk cattle breed) from one of the vendors – we had some of it as a plain steak with salad but there was still a lot left in the freezer so I decided to make this classic bistro dish – beef stroganoff. It’s one of those ’70’s type dishes that has fallen out of favour but it’s so delicious and easy to make, I thought it was worth resurrecting. With prep and cooking, this takes about 40 minutes so it’s a pretty speedy supper for two that tastes simply wonderful. The key is to make it with good quality beef and to cook the onions slowly as that’s where the flavour is. A little lemon juice and finely chopped parsley added at the end cuts the richness of the sauce and adds freshness. Serve as the Russians do with fried potatoes, or with rice or noodles. Rediscover the stroganoff, you won’t be disappointed!

STROGANOFF

Serves 2

  • 350g beef fillet, preferably cut from the tail end
  • 30g unsalted butter
  • 1 level tablespoon of paprika
  • 1 medium onion, thinly sliced
  • 200g button mushrooms, thinly sliced
  • 11/2 tablespoons of light olive oil
  • 150ml soured cream
  • 1 teaspoon of lemon juice
  • 1 small handful of finely chopped fresh parsley
  • Salt and freshly ground black pepper
  • Rice, noodles or fried potatoes to serve

To make…

  • This doesn’t take long once the onions are cooked – about 25 minutes total. So, put the rice, noodles or fried potatoes on to cook so they’re ready when the stroganoff is.
  • Cut the beef into thin strips across the grain and set aside, slice the onions and mushrooms.
  • Melt the butter with a dash of oil in a large frying pan, add the paprika and the onion and cook slowly until the onions are soft and sweet but not browned – this will take about 15 minutes on a low heat. Add the sliced mushrooms and fry gently for a few minutes. Transfer to a plate – just on one side – and keep warm.
  • Heat the oil in the frying pan until very hot, add the fillet steak in batches and fry quickly (don’t overload the pan or the meat will reduce the temperature of the oil and it won’t fry/brown properly), season and turn for about a minute. Transfer the cooked meat to the clear half of the plate with the onion mixture but don’t mix them up.
  • Return the onion mixture to the pan, pour in the soured cream. Stir, heat and simmer until it thickens slightly. Only add the beef when you’re ready to serve the rice, noodles or potatoes, then stir in the lemon juice and fresh parsley at the end. Serve onto warmed plates, enjoy!

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  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
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Smoked haddock kedgeree

If you’ve never been to Pinney’s of Orford smokehouse on the Suffolk coast, make a trip there and you won’t be disappointed. We always stock up on their wonderful undyed smoked haddock just so we can make this beautiful kedgeree. For me, it’s the breakfast of champions but it also makes a perfect brunch, lunch or supper dish that tastes superb; lightly curried rice with smoked haddock, soft-boiled eggs and fresh parsley and coriander – heaven!

Kedgeree

  • 300g undyed smoked haddock fillet, skin on
  • 2 bay leaves
  • 300ml milk
  • 4 eggs
  • handful chopped parsley
  • handful chopped coriander
  • 2 tbsp vegetable oil
  • 1 small knob of butter
  • 2 shallots, finely chopped
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 2 tsp curry powder
  • 300g basmati rice
  • Salt and freshly ground black pepper

To make…

  • Place 4 eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 5 mins, drain, allow to cool and then peel and cut the eggs into quarters.
  • Heat 2 tbsp vegetable oil and a knob of butter in a large, lidded pan, add the finely chopped shallots, then gently fry for 5 mins until softened but not coloured. Add 1 tsp ground coriander, 1 tsp ground turmeric and 2 tsp curry powder, season with salt, then continue to fry for about 3 minutes until the mix starts to go brown and fragrant.
  • Add the basmati rice and stir thoroughly. Add enough water to sit just above the surface of the rice, stir, then bring to the boil. Cover with a tight lid, take off the heat and leave to stand for 10-15 mins. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.
  • Meanwhile, poach the smoked haddock fillet with 2 bay leaves and the milk in a frying pan for 10 mins. Remove from the milk, peel away the skin, then flake the flesh.
  • Gently mix the fish, eggs, a handful each of chopped parsley and coriander, and rice together in the pan. Serve warm.

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  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
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Roast shoulder of lamb with roasted root vegetables

I love this slow-roasted lamb dish for weekend suppers, it takes very little effort to make and it tastes amazing.  All you need to add is a big bowl of green veg like cabbage or broccoli to serve on the side. You’ll need the biggest roasting dish you can fit in your oven so you can make plenty of this dish because the leftovers are the basis for my delicious Madras shepherd’s pie – chopped lamb and veg in a yummy curry spiced gravy topped with buttery mash.

Roast lamb

Serves 4

  • Large shoulder of lamb joint
  • Carrots – peeled and chopped into chunks at an angle
  • Celeriac – peeled and cut into 16 pieces
  • 3 onions – peeled and quartered
  • 2 leeks – washed and cut into large chunks at an angle
  • 3 cloves of garlic
  • 6 medium potatoes – peeled and halved
  • Celery – de-strung and cuts into large chunks at an angle
  • 500ml chicken stock
  • Salt and pepper

To make…

  • Preheat the oven to 180°C
  • In a large frying pan on a medium heat place the lamb shoulder skin-side down, brown and render the fat. Sear on each side and put to one side.
  • Sauté the onions and celery in the lamb fat for about 5 minutes, add the carrots and sauté for another 5 or so. Transfer them into a large metal roasting tray.
  • If there’s no fat left in the frying pan, add a little light olive oil and then sauté the celeriac and potatoes for another 5 minutes until lightly coloured on each side. Transfer to the roasting dish and make a bed with all the vegetables. Pour over the hot stock and season lightly.
  • Place the roast shoulder and any juices onto the bed of vegetables.
  • Place in the oven on the middle shelf and leave to roast for 2 hours. The meat should fall off the bone, the vegetables should be soft and sticky.
  • About 20 minutes before you want to serve it, increase the temperature to 200°C to just add some extra colour/crisp to the lamb and potatoes.
  • Remove the lamb and carve into thick slices – it should really fall apart.
  • Transfer the veg and potatoes to a large warm serving plate and add the roast lamb slices everyone can help themselves.

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
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