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', we were treated to a sensational Indian feast over the weekend by our dear friends Cory and Richard. Using her cookbook as a launchpad for the fabulous multi-course dinner, we started with Jumbo Prawns with Garlic and Chillies, which according to Jaffrey "is easily one of my favourite first courses for dinner parties, and one that I've served repeatedly over the years". Delicately spiced with ground mustard seed and chopped green chiles, the jumbo prawns are then quickly sautéed with garlic, kari leaves and grated tomato, creating a simple, sweet, and fragrant sauce. "Most of the work, and there is very little of it, can be done in advance, and the last minute stir-frying, which is the ideal way to cook this, takes only a few minutes". Succulent and juicy with exquisite flavour, Cory's prawns were a mouthwatering beginning to a memorable evening, followed by a delicate full flavoured Cold Cucumber Soup, exquisite Salmon with Bengali Mustard Sauce, Arhar Dal with tomato and onion garnished with chopped cilantro, and finishing with an outstandingly delicious Delhi-Style Bhuna Lamb served with South Indian Potato Curry and Delhi-Style Green Beans. Accompanied by delicious bottles of chilled Côtes du Rhône and full bodied Pinot Noir, Cory's Indian feast was outstanding from beginning to end. Namaste Cory!
Cory's zingy Cayenne Radishes
Tamari Almonds
Jumbo Prawns with Garlic and Chillies on frisée with fresh lime
Cold Cucumber Soup with cucumber garnish and fresh ground black pepper
Salmon with Bengali Mustard Sauce
Arhar Dal with Tomato and Onion garnished with chopped cilantro
Warm naan brushed with ghee and garnished with Maldon salt and chopped cilantro
Delhi-Style Bhuna Lamb: meltingly delicious
Chef Cory prepared a sumptuous multi-course Indian tasting menu that was absolutely sensational
Madhur Jaffrey — the doyenne of Indian cuisine
Prawns with Garlic and Green Chillies
Serves 4
Recipe courtesy of Madhur Jaffrey
12 raw jumbo prawns, peeled and deveined
1/4 tsp cayenne pepper, or to taste
1 tsp finely chopped fresh hot green chillies
1/4 tsp salt and freshly ground black pepper
2 tbsp olive, rapeseed or peanut oil
1/2 tsp whole brown or yellow mustard seeds
1 large clove of garlic, peeled and finely chopped
15 fresh curry leaves or 10 fresh basil leaves, torn
5 tbsp grated tomato, discarding the skin
Wash the prawns well. Leave in a sieve for a while, then pat dry and put in a bowl. Add the cayenne pepper, some freshly ground black pepper, a quarter teaspoon of salt and the chillies and mix well. The prawns may be covered and refrigerated until needed.
Put the oil in a wok or frying-pan and set over a medium-high heat. When hot, put in the mustard seeds, and as soon as they begin to pop, a matter of seconds, add the garlic and stir once or twice. Quickly add the prawns and curry leaves and stir a few times. Add the grated tomato and stir to combine. Turn the heat down to medium-low and let the prawns cook gently, stirring until they just turn opaque, a matter of two or three minutes. Serve immediately on their own or over a handful of mixed greens for a delicious first course.
Cold Cucumber Soup
Serves 6-8
Recipe courtesy of Madhur Jaffrey
2 tbsp olive oil
2 tbsp urad dal or yellow split peas
1 tbsp whole brown or yellow mustard seeds
2 dried hot red chilies
15 fresh curry leaves, or 6 basil leaves, torn up
4 cups chicken stock
Cucumber, enough to get 3 cups after peeling and blending, plus some finely sliced cucumber for garnishing
3/4 tsp salt, or to taste
2 cups plain yogurt
8 cherry tomatoes, cut into 1/4-inch dice, for garnishing
Heat oil in a small pan over medium heat. Add the dal, and as soon as it takes on a hint of colour, add the mustard seeds and chilies. As soon as the mustard seeds pop, throw in the curry leaves and quickly pour in the chicken stock.
Bring to a boil. Turn heat down to medium low and simmer, uncovered, for about 15 minutes or until the stock is reduced to 3 cups. Set aside for 3 hours or overnight, allowing the stock to chill and get infused with the seasonings. Strain. Peel and roughly dice the cucumber. Put in a blender along with 1/2 cup of the strained broth. Blend finely. Put salt and yogurt in a large bowl and whisk lightly so you have a smooth mixture. Slowly whisk in the remaining chicken stock and cucumber mixture. Taste for salt and then refrigerate until ready to serve. To serve, stir the soup well as it tends to separate, and ladle into soup bowls. Garnish with the sliced cucumber and diced tomatoes over the top and serve.
Delhi-Style Bhuna Lamb
Serves 4-6
Recipe courtesy of Madhur Jaffrey
5 tbsp olive or canola oil
1 stick cinnamon
2 bay leaves
8 cardamom pods
1 1/2 cups finely chopped onions
2 large cloves garlic, crushed to pulp
1 1/2 in piece fresh ginger, peeled and grated
2 lb boneless lamb from shoulder, cut into 1 1/4-inch pieces
1/2 tsp cayenne
1 1/2 tsp salt
1 tsp garam masala
4 tbsp fresh cilantro, finely chopped
1 1/4 cups water
Pour the oil in a wide, heavy pan and set over medium-high heat. When hot, put in the cinnamon, bay leaves and cardamom. Let these sizzle for 10 minutes, then add the onions. Stir and fry until the onions start to turn brown at the edges. Add the garlic and ginger and stir once or twice. Now add the meat, and stir until it looses its raw colour. Add the cayenne, salt and 1 1/4 cups of water. Stir and bring to a boil. Cover tightly, turn the heat to low and cook for 60-70 minutes or until the meat is tender. Remove the lid and turn the heat to high. Stir and cook until most of the liquid is absorbed and the meat has a brownish (bhuna) look. Add the garam masala and cilantro. Stir to mix and take off the heat.
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