It's getting hot in here

This Weekend I fancied a curry so thought I would try Jamie Oliver's Roasted Veg Vindalo (I do not feel it would be fair for me to publish his recipe) It is in his new book "Jamie's Great Britain"

 It truly was a good wholesome curry which was very warming will out being to hot to handle, and it did not take that long to make and again I made more and have it in the freezer ready for quicker meal when the mood take me.

 I did make a small change to Jamie's recipe I made my own Garam Masala as it’s just so simple and you can make more than you need and keep it in the cupboard for when you need it.

Garam Masala

30 green cardamom pods
15 cloves (laung)
5 black cardamom pods
4 pieces mace
4 pieces cinnamon (2.5 squared cm)(dalchini)
5 tbsp cumin seeds (jeera)
2 tbsp coriander seeds (dhaniya)
1 tbsp fennel seeds (saunf)
1 tsp black peppercorns
1/2 tsp fenugreek seeds (

Place all the spices in a dry-frying pan and heat over a very low heat, stirring constantly. As soon as the aroma from the spices begins, remove the pan from the heat. This step is to release the aromatic oils from the spices.

Working with only a small quantity at a time, put the spices in an electric blender to grind it to a fine powder. Remove the cardamom pod skins. Allow to cool.

Store the Garam Masala in an air-tight container. As long as the container is tightly closed after each use, it should last for a long time.

This week I will be making up a batch of Thai Green Curry paste
I have to think ahead when I want to make batch of paste up as I need to Order the fresh ingredients online and they usually deliver on a Thursday as this is when all the fresh ingredients come in from Thailand.

I was very lucky a few years ago to holiday in Thailand and when I was there I spent a week doing a Thai cooking course it was so much fun, it was a totally relaxed course, is was so nice to cook on the beach with a beach bar and a lovely Thai Chap bringing me Mojito’s they were his own recipe and he would not tell me how he made them, I have tried to recreate but have never got it to taste the same.

I have not made my own paste for over year as I have tried various shop brought paste and it’s so not the same.

I will be making the paste in bulk and will be giving some away and freezing the rest in ice cube trays will I will cover as well so when I need some I can just grab them out of the freezer.

I will also be making a vegetarian version for my friend and all I will do for that is remove the shrimp paste and add a pinch of salt in it’s place.


GREEN CURRY PASTE
kruang gaeng keow wan
1 tbs coriander seed
2 ts cumin seeds
1 ts white pepper corns
–––––
3 stems lemon grass - chopped
5 cm galangal- chopped
1 ts turmeric - fresh, chopped
2 ts grated kaffir lime rind
5 shallots - chopped
12 cloves garlic - chopped
8 large fresh green chillies - chopped
2 tbs coriander leaves - chopped
10 basil leaves - chopped
4 coriander roots - chopped
2 tbs shrimp paste
2 tbs oil if blender is used


Fry all “dry” spices in a dry wok for 2-3 min until aromatic.

Pound roasted spices in a stone mortor until finely ground.
 Add the rest of ingredients a little at a time in the sequence above while scraping sides until the mixture forms into a smooth paste.

Now a stone mortor is how you are suppose to do it, I don’t I use a food processor and use 2 tbs oil to help it blend.

With the paste I will be making Thai Green curry but will update you next week on how that goes.

I have just received my seeds Catalogue so will be ordering my seeds in the next couple of days will update you with what I’ve brought to grow this year.