Cory & Richards Indian Dinner: An Autumn Feast

 

For those who love the magical flavours of indian cuisine, Madhur Jaffrey is the queen of curries and world authority on Indian food, having published over 15 cookbooks on the subject over the last 40 years. Inspired by the tremendous recipes in her cookbook 'At Home with Madhur Jaffrey' and '100 Weeknight Curries', we were treated to a sensational Indian feast over the weekend by our dear friends Cory and Richard. Beginning with Richard's spicy Mini Chicken Samosas served with a tangy tamarind sauce during cocktail hour, we relaxed in front of the fire while intoxicating aromas wafted from the kitchen, where Cory was busy creating our sensational Indian Feast. Using Jaffrey's cookbooks as a launchpad for the fabulous dinner, we began with creamy Bangladeshi Red Lentils topped with succulent Spicy Prawns. According to Jaffrey "Dals bring incredible texture and flavour, while the onions bring something slightly unique. I put them in dals because I like the taste of browned onions very much!” Followed by rich and aromatic Chicken Curry served with Madhur Jaffrey’s Cauliflower with Onion and Tomato, and a cool homemade Cucumber and Mint Raita, Cory's Indian feast was a labour of love, and one which we relished from beginning to end.

Madhur Jaffrey’s Bangladeshi Red Lentils topped with Spicy Prawns

Chicken Curry with Potatoes served with Cauliflower, Onion and Tomato

Bangladeshi Red Lentils

Serves 4-5

Recipe courtesy of Madhur Jaffrey

1 cup red lentils, washed and drained

1/4 tsp ground turmeric

1 medium onion, half finely chopped and half cut into fine rings

3/4 tsp salt

3 tbsp canola oil or ghee 

2 cloves garlic, cut into thin slices

2 dried hot chilies, each broken in half

Put the red lentils, 3 1/2 cups of water, turmeric and the chopped onions into a medium saucepan. Bring to a boil, then cover partially, turn heat to low and cook 45 minutes or until the lentils are very tender. Add the salt and mix in.

Pour the oil into a small frying pan set over medium heat. When hot, put in the sliced onions and stir a few times. Add the garlic and chilis, then stir and fry until the onions and garlic have turned a rich golden-red colour. Pour the contents of the frying pan into the pot with the dal. Stir to mix and serve.

Madhur Jaffrey’s Spicy Prawns

Serves 4

Recipe courtesy of Madhur Jaffrey

1 lb medium-sized raw prawns, peeled and deveined

1/4 tsp ground turmeric

1/4 tsp cayenne pepper, or to taste

1 tsp ground coriander

1/2 tsp ground cumin

1/4 tsp salt

2 tbsp canola oil

1/4 tsp whole brown or yellow mustard seeds

1/4 tsp whole cumin seeds

1 large clove garlic, peeled and chopped

1 1/2 tsp lemon juice

Wash the prawns well. Leave in a sieve for a while, then pat dry and put in a bowl. Add the turmeric, cayenne pepper, coriander, cumin, salt and mix well.

Put the oil in a frying pan and set over medium-high heat. When hot, put in the mustard and cumin seeds. As soon as the mustard seeds begin to pop, a matter of seconds, add the garlic and stir once or twice.

Quickly add the prawns and stir once or twice. Turn the heat down immediately to medium-low and let the prawns cook gently, stirring as they do so, until they are just cooked through, two or three minutes. Add the lemon juice and toss to mix. Serve immediately over the Bangladeshi Red Lentils.