Masala vadai and coconut chutney

Try making these South Indian-style savoury fritters - similar to an onion bhaji - to serve before a curry.

Ingredients

For the coconut ‘chutney’
2 tbsp vegetable oil
1 tbsp channa dal (yellow lentils)
¼ tsp urad dal (black lentils)
1 green chilli, finely chopped
1 tsp asafoetida
6 tbsp desiccated coconut
sea salt and freshly ground black pepper
2-3 tsp water
2 tbsp soured cream
½ tsp mustard seeds

For the masala vadai
200g/7oz channa dal (yellow lentils)
2 tsp urad dal (black lentils)
2 tsp basmati rice
1 tsp fennel seeds
1 tsp red chilli powder
1 fresh green chilli, chopped
4 fresh curry leaves
½cm/¼in piece fresh root ginger, peeled, chopped
sea salt and freshly ground black pepper
1 onion, finely chopped
vegetable oil, for frying

Preparation method
For the coconut ‘chutney’, heat one tablespoon of the oil in a frying pan over a medium heat. Add the channa dal, urad dal and green chilli and fry until they start to brown.

Transfer the ingredients to a spice grinder, add the asafoetida and coconut and grind the mixture to a fine powder. Season, to taste, with sea salt and freshly ground black pepper.

Add the water, a teaspoon at a time, until the mixture comes together as a thick paste (you may not need to add all of the water). Stir in the soured cream until well combined.

Heat the remaining tablespoon of oil in a separate pan over a medium heat. Add the mustard seeds and fry until they begin to crackle and pop (keep your face away from the pan in case the seeds pop). Add the mustard seeds and oil to the coconut mixture and stir well to combine. Set aside.

For the masala vadai, soak the channa dal, urad dal and rice in water for 7-8 minutes, then drain well.
Grind the fennel seeds and red chilli powder in a pestle and mortar, then add the green chilli, curry leaves and ginger and grind again until the mixture forms a thick paste. Season, to taste, with sea salt and freshly ground black pepper.

Transfer the spice paste to a bowl and add the chopped onion. Add the drained channa dal, urad dal and rice to the bowl and mix until everything is well combined.

Half-fill a heavy-based frying pan with vegetable oil and heat until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.)

Roll small pieces of the mixture into balls and carefully lower them into the hot oil in batches. Fry for 3-4 minutes, or until golden-brown and cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Serve with the coconut ‘chutney’.

Coconut Chutney

A good blend of sweet and sour this chutney goes well with any Indian curry.

Ingredients
115g/4oz coconut, freshly grated
110g/4oz chopped, fresh green coriander
1 small onion or 2 shallots peeled and coasley chopped
2.5cm/1in piece of fresh ginger, peeled and coarsely chopped
2 garlic cloves, peeled and coarsely chopped
2 tbsp lemon juice
1 tsp coriander seeds
2 cloves
1cm/½in piece of cinnamon stick
1 tsp salt
1 tsp sugar

Preparation method
Put the coconut, coriander, onion or shallot, ginger, garlic, chillies and lemon juice in a food processor. Blend, adding 4 tbsp water as needed to get a thick, coarse paste. You may, if you wish, put this mixture into the container of an electric blender in several batches to get a much finer paste, adding a little water if needed.

Put the coriander seeds, cloves and cinnamon into a clean coffee grinder and grind them to a fine powder. Mix the powder with the coconut mixture. Add the salt and sugar. Stir to mix and taste for the blend of sweet and sour. Cover and refrigerate until needed.
The chutney lasts 24-36 hours. It may also be frozen.

Madurai Chicken Curry - South Indian recipe

by Fijian Food Safari

This recipe can easily be adapted for any meat or vegetables.  Make the roasted curry paste before you start cooking, as this will be added at the very end with the flavours giving this curry a very distinct aroma.  Adjust the chillies as needed.

500gm   Chicken pieces
2 ea        Dry or fresh red chillies
2 tsp      Ginger & garlic paste (50/50)
1 sprig   Curry leaves
1 ea        Tomato
½ tsp     Haldi
1 cup     Water

Curry Paste
Toast the spices, coconut and nuts in a little oil, then grind/blend to a smooth paste

8 ea        Dry or fresh red chillies
2 Tsp      Coriander seeds (dhaniya)
1 tsp      Cumin seeds (jeera)
1 tsp      Black peppercorns
¼ cup    Grated or dessicated coconut
10 pc      Cashews or peanuts

In a pot, fry the dry chillies, onion, ginger/garlic & curry leaves for 1 minute
Add the tomato, haldi – fry for another 2 minutes
Add the chicken pieces and mix well until the pieces are coated with the sauce
Add water, bring to the boil and simmer for another 20-25 minutes or until the chicken is just about cooked
Add the cooked curry paste and stir through, bring to the boil once.
Remove from heat and serve with rice or roti

Navratan Korma Curry

Navratan Korma (“nine gems”) with nine different vegetables, fruit and nuts, from the ancient Mughlai Empire, that will change your mind about boring vegetable curries.  Don’t overcook the vegetables like in many of the Fijian curries I have seen.  Losing its texture and crunchiness also loses its nutritional value and much needed dietary fibre, soft vegetables aren’t as healthy.
 --Fijian Food Safari

Serves 4

Ingredients: 1 tbsp   Butter (or ghee)
1          Large onion, fine chopped
1”        Piece of ginger
4          Garlic cloves (or use 1 tsp ginger garlic paste)
1           Tomato, quartered and pureed (or tinned)
3          Green chillies 10        Cashew nuts, grind to paste
10        Raisins, soaked in warm water, drained and ground to a paste
1 tsp     Tomato paste (or use another pureed tomato)
1 cup   Milk or Cream or Yoghurt
2 cups  Mixed fresh vegetables, chopped different shapes, precooked 50%
Toasted almonds or nuts for garnish

Salt to taste

The Spice Powder
2 tsp     Ground cloves, cardamom + cinnamon, equal amounts
1/2 tsp Red chilli powder
1/4 tsp Turmeric powder (Haldi)
1 tsp     Coriander powder (dhaniya)
1/2 tsp Cumin (Jeera)

Method
Fry the onion, ginger & garlic, until translucent but don’t brown
Add the chilli, cashew nut paste & raisin paste, continue to fry for 2 mins
Add the spice powder and continue frying into a thick paste, add a little water if necessary
Add the tomato paste, milk/cream/yoghurt – combine well, bring to simmering boil
Add cooked vegetables, cook until just tender – not overcooked!
Serve with rice & roti