Curry in a Hurry
By Helen Groves
I’ve just spent a weekend filled with laughter and rain in deepest Devon with 14 old school friends. We had a communal curry fest on the first night. Here are a couple of the recipes:
Boycie’s Paneer
• 2 tbsp ghee or rapeseed oil
• 1 tsp turmeric
• 1 tsp chilli powder
• 450g paneer or firm tofu or tempeh cut into 3cm cubes
• 500g baby spinach
• 1 large red onion, chopped
• 3 garlic cloves
• Thumb-sized piece of ginger
• 1 green chilli
• 1 tsp garam masala
• Lemon juice
Method
1. Melt the ghee with the turmeric and chilli powder; add the paneer or tofu and leave to marinate for up to 30 minutes.
2. Put the spinach in a colander and pour over boiling water. Once cool, squeeze out water and roughly chop.
3. Blitz the onion with the garlic, ginger, and green chilli.
4. Cook the paneer on a medium heat for around 5 minutes, turning until they become golden. Remove onto a plate, leaving spices and oil behind in the pan. Add the onion mix to the pan with a pinch of salt, turn the
heat down and cook for around 10 minutes. Add the garam masala, stirring and frying for 2 minutes more.
5. Add the spinach and cook for a further 2-3 minutes, then the paneer and cook to heat through. Serve with some lemon juice.
Miche’s Fish Curry
• 1 onion
• 2 garlic cloves
• Thumb-sized piece of ginger
• 1 red chilli
• Handful of coriander
• 1 tsp black mustard seeds
• 1 tbsp curry leaves
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• Can of coconut milk
• 2 tbsp tamarind paste
• 500g of firm white fish such as cod or haddock fillets (if possible, Miche recommends from a local sustainable source)
Method
1. Blitz the onion, ginger, chilli, and garlic and cook for a few minutes in some oil.
2. Add the spices and cook for a further 2 minutes.
3. Add the coconut milk and heat through.
4. Add the fish and tamarind and simmer until fish is cooked (5-10 minutes).
5. Serve with fresh coriander and a squeeze of lemon.
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