curry leaf

Christine Manfield draws on inspiration from a recent African safari to create this wonderful seafood dish.

Bream fritters with chilli-ginger pumpkin

butternut pumpkin, peeled, chopped

(250 milliliters) milk

tsp turmeric

tsp coriander seeds

tsp garam masala

brown sugar

red chilli, thinly sliced

tsp ginger

lemon

(100 grams) rice flour

tbs sesame oil

milliliters soda water

Plain flour, to dust

Sunflower oil, to deep-fry

curry leaf sprigs

Coriander, micro coriander and lime cheeks,

tbs rice wine vinegar

tsp caster sugar

Asian (red) eschalot, thinly sliced

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981854705001&=domain=del

5348771529001-5981854705001

Darren Robertson's warming chicken curry

tsp each cumin & coriander seeds, toasted

tsp fennel seeds, toasted

tsp garam masala (Indian spice mix)

(80 milliliters) ghee (substitute sunflower oil)

onions, chopped

garlic

ginger & turmeric, thinly sliced

red chilli

coriander

cardamom pods

can chopped tomatoes

chicken stock

chicken

tomatoes, chopped

fish sauce & light soy sauce

almonds, lime

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981852196001&=domain=del

5348771529001-5981852196001

The perfect addition to any weekend barbecue menu.

Darren Robertson's green chilli chicken

chicken thigh fillets (skin-on – ask your butcher, substitute skinless)

tsp each coriander & fennel seeds, toasted

garlic cloves, chopped

green chilli, chopped

coriander stalks (root intact), scrubbed, finely chopped

tbs ghee (substitute sunflower oil), melted

tbs ghee (substitute sunflower oil)

garlic cloves, thinly sliced

tsp yellow mustard seeds

(280 grams) Greek yoghurt

Lebanese cucumbers, halved, thinly sliced lengthways

mint & coriander, leaves picked

green chilli, finely chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

“The coconut rice powder can be used to thicken and enrich the flavour of any curry” - Peter Kuruvita. This is an edited extract from Lands of the Curry Leaf by Peter Kuruvita and photography by Alan Benson (Murdoch Books, $49.99).

Pumpkin curry

Japanese

onion,

curry leaf sprig, leaves picked

Indian green chillies

tsp cumin

tsp coriander

tbs curry powder, roasted

cinnamon quill

litre (4 cups) coconut milk

Shop-bought coconut chutney,

(50 grams) long-grain white rice

freshly grated or desiccated coconut

green cardamom pods

tbs brown mustard seeds

2cm knob of fresh ginger, peeled

garlic cloves,

coconut cream

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981823537001&=domain=del

5348771529001-5981823537001

This curry is packed full of flavour and works well with any firm, white fish.

Matt Moran's Indian fish, cauliflower and coconut curry

tbs ghee

mustard seeds

cardamom pods, crushed

curry leaf sprig, leaves

tbs madras curry paste

½ cauliflower, cut into small florets

coconut milk

monkfish

brown basmati rice and pappadams to serve

Serve this vegetarian dish made with Indian cheese, paneer, as part of a curry night or with rice as a midweek supper

Paneer with broccoli & sesame

sprouting broccoli

vegetable oil

asafoetida

tsp cumin seed

sesame seeds

green chilli

brown mustard seeds

curry leaves

onion

paneer cheese,

tbsp grated ginger

lemon juice

½ tsp ground mace

Trim the broccoli and boil or steam for 5-6 mins until tender but firm to the bite. Drain and cool under cold running water. Heat the oil in a wok or large frying pan, then add the asafoetida, cumin seeds, sesame seeds, chilli, mustard seeds and the curry leaves. Cook for 1 min until fragrant, then add the onion and cook another 2 mins.

Throw in the paneer, ginger and garlic, and season. Cook on a medium heat for 4-5 mins until the paneer turns golden. Add the broccoli and mix through the paneer and spices, then add lemon juice, mace and twist of pepper.

Bring Indian street food home with these crispy potato vadas (patties) topped with an irresistible coconut chutney.

Vada Pav With Dry Coconut-Garlic Chutney

coconut

garlic cloves, unpeeled, smashed

Kashmiri chile powder

Diamond Crystal or ½ tsp. Morton kosher salt

cayenne pepper

chickpea flour

Tbsp. rice flour

lb. medium russet potatoes, peeled

vegetable

2" piece ginger, peeled, finely chopped

green Thai chiles, 2 thinly sliced, 10 whole

asafetida

black mustard seeds

cilantro, leaves

lime juice

kaiser rolls, split

Homemade or store-bought cilantro chutney and tamarind chutney (for serving; optional)

deep-fry thermometer

Street food is one of the things I miss most about living in India—specifically vada pav. Imagine a hearty, aromatic potato patty with a crisp chickpea flour exterior, which gets served on a soft, savory bun, topped with a simple, flavorful dry coconut-garlic chutney, and paired with fried green chiles. Vada here refers to the deep-fried potato patty and pav to the bun. Serve with drizzles of cilantro and tamarind chutneys (homemade or store-bought) for a fresh spicy kick and some sweetness. While vada pav might be a labor of love, you’ll be rewarded in flavor for the effort. —Rachel Gurjar
Watch Rachel make this vada pav on our YouTube channel.

Bon Appétit

Toast ½ cup unsweetened shredded coconut in a dry medium skillet over medium heat, stirring often, until golden brown, about 4 minutes. Transfer to a food processor and let cool.

Add 4 garlic cloves, unpeeled, smashed, to same skillet and cook, turning occasionally, until golden and fragrant, about 2 minutes. Transfer (skin and all) to food processor along with 2 tsp. Kashmiri chile powder or paprika, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. cayenne pepper. Pulse until mixture is coarsely chopped (small pieces of garlic peel are okay).
Do Ahead: Chutney can be made 2 days ahead. Transfer to an airtight container; cover and chill.

Whisk 1 cup chickpea flour, 2 Tbsp. rice flour, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. ground turmeric, ⅛ tsp. cayenne pepper, and ¾ cup water in a medium bowl until smooth. Set batter aside.

Place 2 lb. medium russet potatoes, peeled, in a large pot and pour in water to cover by 2"; season generously with salt. Bring to boil and cook until potatoes are fork-tender, 25–30 minutes. Drain potatoes and return to pot (off heat); let cool slightly. Using a fork, coarsely mash potatoes; set aside.

Heat 1 Tbsp. plus 1½ tsp. vegetable oil in a medium pot over medium-high until shimmering. Cook 10 fresh curry leaves, one 2" piece ginger, peeled, finely chopped, 2 green Thai chiles, thinly sliced, ⅛ tsp. asafetida, and 1 tsp. black mustard seeds, stirring, until mustard seeds begin to pop and curry leaves are fragrant, about 30 seconds. Stir in remaining ½ tsp. ground turmeric.

Scrape curry-leaf mixture into pot with reserved potatoes; mix until potatoes are evenly stained with turmeric. Mix in ½ bunch cilantro, leaves chopped, 2 Tbsp. fresh lime juice, and 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt. Taste and add more salt if needed. When mixture is cool enough to handle, form into six 4"-diameter patties; flatten tops.

Pour vegetable oil into a large pot to come 3" up sides; fit with thermometer. Heat oil over medium until thermometer registers 350°. Working in 3 batches, gently dip patties in reserved batter, turning a couple times to coat and letting excess drip back into bowl. Fry, turning halfway through and adjusting heat as needed to maintain oil temperature, until golden brown, about 5 minutes. Transfer vadas to paper towels. Between batches, scoop out any stray bits of batter with a slotted spoon and stir into coconut-garlic chutney.

(If desired, use slotted spoon to drop beads of remaining batter into oil; fry until crisp and golden brown, about 3 minutes. Transfer fried bits—up to about ½ cup—to coconut-garlic chutney; stir to combine. Discard any remaining batter and/or bits.)

Cut a small slit in remaining 10 green Thai chiles (to prevent exploding). Fry chiles until slightly blistered, about 30 seconds. Transfer to paper towels and immediately season with salt.

Spoon a tablespoonful of coconut-garlic chutney onto bottom buns of 6 kaiser rolls, split. Top with vadas and another teaspoonful of coconut-garlic chutney, followed by teaspoonfuls of cilantro chutney and tamarind chutney (if desired). Close sandwiches and serve with fried chiles.

Hot pepper is notably absent from this mixture—unlike curry powder from Madras. Trinidadians like to add fresh hot pepper to dishes, according to taste.

Trinidad Curry Powder

coriander seeds

cumin seeds

Tbsp. fenugreek seeds

10-15 curry leaves (optional)

black peppercorns

cloves

⅓ cup plus 1 Tbsp. ground turmeric

It's said that Trinidadians will curry anything from meat to vegetables to fruit. As in masala, Green Seasoning, and other spice mixtures, the ratio of spices in a curry powder is very personal. Experiment to find the proportions you like. You'll notice that hot pepper is notably absent from this mixture—unlike curry powder from Madras. Trinidadians like to add fresh hot pepper to dishes, according to taste. I find that curry leaves lend a wonderful aroma and texture but if they are not available, simply omit.

Epicurious

Break open the cardamom pods, remove the seeds, and discard the pods.

Place the cardamom seeds, coriander, seeds, cumin seeds, mustard seeds, fenugreek seeds, and curry leaves in a heavy frying pan and toast, swirling for about 5 minutes, until the spices begin to release their aromas.

Place the toasted spices in a food processor or spice grinder and add the peppercorns and cloves. Grind the mixture to a find powder. Stir in the turmeric.

Store in an airtight container. If stored properly, curry powder will keep for at least two months.

Chitra Agrawal took flavor inspiration for this simple dish from her mother’s home state of Karnataka in South India, where thuppa means “ghee” and anna means “rice” in Kannada, the local language.

Thuppa Anna

Sona Masuri or basmati rice

grated coconut or dried unsweetened shredded coconut

ghee

cashews

urad dal (optional)

red chile,

Stir-frying leftover rice in ghee with spices, curry leaves, and mix-ins such as cashews and fresh coconut elevates a staple into something luxurious. Chitra Agrawal, founder of Indian condiment company Brooklyn Delhi and author of Vibrant India, took flavor inspiration for this simple dish from her mother’s home state of Karnataka in South India, where thuppa means “ghee” and anna means “rice” in Kannada, the local language. It can be eaten on its own or served with crunchy fried pappadam or sandige and hot pickle or achar (we recommend Brooklyn Delhi Tomato Achaar, $12). It’s important to season the rice with plenty of salt; you want it to taste savory to complement the sweetness of the coconut and nuttiness of the ghee and cashews.

If using freshly cooked rice, spread it out on a baking sheet and let cool. This will ensure that the grains will stay separate.

If using dried coconut, place in a small bowl and pour in hot water just to cover (coconut should absorb all the liquid, so you don’t need to drain); let sit until coconut is plump, at least 10 minutes.

Melt ½ tsp. ghee in a wok or large skillet with a lid over medium heat. Toast cashews, stirring often, until golden brown, about 3 minutes. Transfer to paper towels and let cool.

Melt remaining 2 Tbsp. ghee in same wok, then add a mustard seed. As soon as the oil around the seed starts to sizzle or the seed moves, carefully add remaining mustard seeds, then urad dal (if using) and asafetida. Quickly cover pan and cook, shaking, until mustard seeds start popping more gradually, about 30 seconds. Uncover pan and continue to cook, stirring constantly, until urad dal turns a reddish golden brown and smells nutty, about 45 seconds; watch it closely so dal doesn’t burn. (If you aren’t using the dal, cook mustard seeds and asafetida until seeds are popping, reduce heat to low, and immediately add curry leaves and chile as directed below.)

Reduce heat to low. Rub curry leaves between your fingers to release their natural oils and carefully add to wok along with chile. Cover immediately (moisture from the curry leaves will cause the ghee to spatter). Once spattering subsides, uncover and stir to evenly coat.

Add rice to wok and stir to coat. Mix in coconut and salt. Cook, stirring often, until heated through, about 4 minutes. Mix about three fourths of cashews into rice. Remove from heat; taste thuppa anna and season with more salt if needed. Top with remaining cashews.

Top 9 curry leaf recipes from across the web

The most viewed curry leaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Bream fritters with chilli-ginger p...

Darren Robertson's warming chicken ...

Darren Robertson's green chilli chi...

Pumpkin curry

Matt Moran's Indian fish, cauliflow...

Paneer with broccoli & sesame

Vada Pav With Dry Coconut-Garlic Ch...

Trinidad Curry Powder

Thuppa Anna

Top 9 curry leaf recipes from across the web

The most viewed curry leaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bream fritters with chilli-ginger p...

Darren Robertson's warming chicken ...

Darren Robertson's green chilli chi...

Pumpkin curry

Matt Moran's Indian fish, cauliflow...

Paneer with broccoli & sesame

Vada Pav With Dry Coconut-Garlic Ch...

Trinidad Curry Powder

Thuppa Anna

The most viewed curry leaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine