madhur jaffrey

[Photographs: Chichi Wang] Taking a hiatus from my usual spoilsport-y self, I caved into the pressure of Halloween and served a menu built around orange foodstuffs. To start, a persimmon and daikon salad. To end, a kabocha cheesecake. The entrée...

Seriously Asian: Thai Curries, Part One: Lobster in Yellow Curry Sauce Recipe

can of coconut milk, left undisturbed for several hours

vegetable oil

yellow curry paste

hot curry powder, cayenne pepper

Salt

lobsters,

kaffir lime leaves,

To form the sauce: Open the can of coconut milk and skim off the top layer of thick cream, about 4 tablespoons worth. Stir the remaining milk to reincorporate the coconut cream.  

Pour the oil into a large, nonstick lidded pan and set over medium heat. When the oil is hot but not smoking, add the coconut cream and the yellow curry paste. Stir the paste around until it is lightly browned and the oil has separated from the coconut in the cream. You have just cracked the coconut.  Now, add the curry powder and stir a few times. 

Add the liquids: the coconut milk and about 1/2 cup of water to thin it out. You can add more or less water, depending on your preference for the consistency.  Add salt to taste.  Stir and bring to a simmer.  

Cover the pot and simmer for another 5 minutes or so over low heat.  This may all be done in advance and kept covered for 2 to 3 hours.  

To prepare the lobster: Twist off the tail from the head of the body.  Then twist off the legs and set aside. Twist off the front claws. Using a cleaver or a heavy knife, hack the claws into 3 sections and set aside. Do the same for the tail, cutting it into 3 or 4 sections. For the head, reach inside and remove the stomach sac. Now split the head into two, lengthwise. Reserve the tomalley in a small bowl.  

When you are ready to serve, bring the curry sauce back to a simmer.  Put in all the lobster pieces and stir gently. Bring the curry sauce to a simmer and cover the pot, cooking gently for 10 minutes. Occasionally, stir the lobster around and spoon the sauce over the lobster. Simmer just until the lobster meat is cooked through, taking care not to overcook the meat. Towards the last two minutes of cooking, add the tomalley and stir gently. 

Chop the kaffir or basil leaves, and add to the pot.  Serve immediately.  

This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey. It&amp;rsquo;s also vegan, and perfect for a fall evening. Use a mixture of cultivated mushrooms; they come in all shapes and sizes. Look for royal trumpets, a large, meaty type of oyster mushroom; shiitakes, and small portobellos. Use some wild mushrooms too, if you can, like golden chanterelles, lobster or hen of the woods. You can make this as spicy as you wish, but be sure to include some cayenne and green chile, to complement and play off the creamy coconut milk sauce. Serve with basmati rice, rice noodles or mashed potatoes.

Winter Squash and Wild Mushroom Curry

butternut

Kosher salt and black pepper

green chiles,

shallots

black mustard seeds

cumin seeds

curry leaves (optional)

garlic cloves,

coriander

cayenne

turmeric

coconut milk

lime juice

Cilantro sprigs,

Keema Matar

Cooking oil, a drizzle

Mustard Seeds, a spoonful

Cumin, a spoonful

Black Peppercorns, 1/2 spoonful

Turmeric powder, a spoonful

Chili Powder, a spoonful

Garam Masala, a sprinkle

Whole cloves, 2-3

Leaves, 1

Ground cinnamon, 1/2 stick

Roma tomatoes, 2-3

Onions, 1/2

cloves

Fresh ginger, a 1" knob

Green chilies, 2-3

Salt, a sprinkle

Ground beef, 450 g

Water, 200 g

Frozen peas, 200 g

Lemon juice, a squeeze

Basmati Rice, to preference

Cilantro,

Roti flatbreads, to preference

Prep the spices & beef base

If your mustard seed, cumin seed, and peppercorns are whole, crush those down in a mortar and pestle or spice grinder. 

Leave the cinnamon stick, cloves, & bay leaf whole to remove them at the end of cooking.

Grate (or finely dice) the tomatoes and set them aside. 

Soften the ground beef: Add the ground beef to a bowl and mix in about 50% water. Mix the beef until it is smooth, moistened, and all the clumps are broken up. This will ensure no lumps and smooth, tender texture during cooking. 

Toast the spices & aromatics

Set a pan over medium heat, add a drizzle of oil, enough to cover the pan. 

Once hot, add the cinnamon stick, cloves, bay leaf, ground peppercorns, mustard seed, and cumin. Bloom for 10-20 seconds until fragrant, being careful not to burn. 

Add all the remaining aromatics except for the tomato and saute for a minute or two until they are softened and fragrant.

Add the tomato & remaining spices 

Stir in the remaining ground spices (chili powder, turmeric, and garam masala) along with another sprinkle of salt and cook for another 30 seconds. 

Add the grated tomatoes and reduce for 5 more minutes. If it looks dry or anything is threatening to burn, deglaze with a splash of water. 

Add the beef

Turn the heat to high, add the ground meat with another little sprinkle of salt, and break the meat apart while simmering for about 8 to 10 minutes more or until cooked through and the mixture has thickened.

Add the peas & finish

Turn the heat to low, toss in the peas, and stir in until they have just cooked through. Turn the heat off. Add the lemon juice and a final sprinkle of garam masala.

Taste it and adjust with salt, more lemon, or spices as needed.

Serve with rice or flatbreads (like roti). Garnish with fresh cilantro.

https://www.youtube.com/watch?v=a3fMXjDQkrA

Keema is described by Madhur Jaffrey as the first Indian dish that all Indian students abroad learn how to make and I can see why. First off, It's just flat delicious and probably reminds them of home. Second, it's quite easy, so let's make it.

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Top 3 madhur jaffrey recipes from across the web

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

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Seriously Asian: Thai Curries, Part...

Winter Squash and Wild Mushroom Cur...

Keema Matar

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