Coconut Curry. Kokosové Curry.

The very best Indian I´ve had? When I went to visit my godmother in 2012, when she used to live in London. We went to the best Indian restaurant there is on Earth – it was that amazing! We drove about an hour away from London, when we got into a little suburb with colorful stalls where they sold all kinds of spices, fabrics, street food and where everything smelled irresistible. It was ´The Indian part of London´, filled with curry spices, beautiful colours and such an amazing atmosphere. I fell in love. I felt like I was in India, at some market place.

We walked into one of the restaurants..and the next thing I remember is my uncle ordering food, one by one so fast I had no idea what he was talking about. He seemed to know everything there was on the menu (and oh my, it is such a hard thing not to be confused by all the different names of food!) , because when we got the food, there was not even one thing I wouldn´t like. Every meal had the perfect balance of spices, everything smelled of ground turmeric, fresh ginger, cumin, and to make it complete, we drunk mango lassi alongside the meals. Since then, I´ve started having an obsession about Indian meals, about their culture and about their people. (India is my next holiday destination, just to let you know.)

I keep reading different recipes, articles and posts about Indian food; I keep buying Indian cookery books; and I keep cooking Indian! Hopefully I am not too far from cooking it the proper way, because as far as I am concern, it tastes pretty damn good. Here is my recipe for Coconut Curry, something I came up with when I got home from work and there were cooked chickpeas and some cauliflower in the fridge. If you are an Indian food lover, you really should try this. It won´t take you more then 15 minutes to make it, which is a great news. And as a bonus, you´ll get to have an amazing flavour combination on your plate once you are done! Sounds good to me, let´s cook this curry again. And again, because it won´t last long.

Coconut Curry

1 cup cooked chickpeas
1 cauliflower head
1 medium carrot
2-4 tbs ghee
1 tsp mustard seeds
1 medium onion (I love red onion in this recipe)
1-2 green chillies (left whole, pierced with the end of knife)
4 fat garlic cloves
thumb-sized piece of fresh ginger, grated
1 tomato (or 4 smal cherr tomatoes)
2 tsp ground coriander
1- 1 1/2 tsp ground cumin (according to taste)
1 tsp turmeric
sea salt
200-300 ml coconut milk (full fat, please)
about 50 ml water
handful or two of spinach leaves
fresh coriander to taste
plain yoghurt
pinch of cayenne pepper
freshly ground pepper

Fill a medium pan with water, add chopped carrot and cauliflower florets, add a tiny pinch of sea salt, cover and let cook.
In the meanime, melt 2 tbs ghee in a pan over medium heat. Add mustard seeds and cook until fragrant and start to pop. Add chopped onion and whole chilli peppers. Sautee until soft, about  5 minutes. Add chopped garlic, ginger, tomatoes and cook for a bit more, until the garlic smells no longer raw (about 3-4 minutes). Add all of the spices, sea salt and ´fry´ it everything until it smells nice. If it seems to dry, add rest of your ghee. Season with salt. Add coconut milk, water and cook until creamy and nicely yellow. Taste, adjust seasoning. Add your cooked vegetables, cooked chickpeas and toss everything together, so everything is coated in the coconut sauce. Add the spinach leaves and take the pan off the heat.
Serve in some pretty and colorful bowls, top up with fresh coriander, dollop of plain yoghurt, pinch of cayenne for an extra heat and plenty of freshly ground pepper.
Serve, eat up, and have another bowful of it. It is that good, believe me. Enjoy!

——-

To najlepsie Indicke jedlo ake som kedy mala? Tomuselo byt vtedy, ked sme boli s priatelom navstivit moju krstnu v 2012, ked este zvykla byvat v Londyne. Boli sme v tej najlepsej Indickej restauracii ako je na tejto Zemi – bolo to tak neskutocne skvele! Cestovali sme autom asi hodinu od Londyna, ked sme sa zrazu dostali do amlickeho mestecka, prepchateho roznymi stankami, kde ludia predavali rozne farebne textilie, koreniny, poulicne jedlo a kde vsetko vonalo neodolatelne. Bola to ´ta Indicka cast Londyna´, naplnena vonou curry, krasnymi farbami a tak skvelou atmosferou, ktora ma uplne opantala.

Vosli sme do jednej z restauracii.. potom si uz len pamatam na to, ako moj krstny zacal objednavat jedlo (lepsie povedane tonu jedla), jedno za druhym a ja som nemala ani len ponatia o com rozprava s casnikom a co vlastne objednava. Vyzeral, ako keby poznal naozaj vsetko na jedalnom listku, ze rozumel kazdemu jednemu nazvu v jedle (co je naozaj drina, klobuk dole pred nazvami indickych jedal); ked k nam dorazila ta tona jedla, priznavam, ze musel vediet co robi, pretoze na stole nebolo jedlo, ktore by nam nechutilo. Vsetky chute boli uplne perfektne v rovnovahe, vsetko vonalo po cerstvom zazvore, drtenej rasci a kurkume; a aby sme to mali vsetko v poriadku, vsetko sme zapijali indickym lassi s prichutou manga. Odvtedy som zacala byt mierne posadnuta Indickym jedlom, indickou kulturou a ich narodom. (India je dalsia krajina, kde sa tuzim dostat, takze verim ze coskoro sa to podari.)

Snazim sa v oblasti indickeho jedla naozaj zlepsovat – neustale si prezeram blogy o indickych jedlach, kupujem si indicke knihy (dobre, priznavam, su to kucharske knizky), a snazim sa indicku kuchynu priniestaj k nam domov – pravidlne nieco take varim aj doma. Skusam, experimentujem. Dufam, ze nie som daleko od tej spravnej cesty ako sa to ma vsetko varit a ako to ma vsetko chutit, lebo, poviem vam, chuti to vzdy naozaj skvelo. Hodim do jedla trosku koriandru, trosku kurkumy, trosku pomletej rasce a uz sa to podoba na indiu. Toto kokosove curry je vysledok toho, co sa stane, ked pridem domov z roboty a v chladnicke najdem uvareny cicer a krafiol. Skvela kombinacia chuti pre kazdeho, kto naozaj oblubuje indicke jedlo. Naozaj to stoji za vyskusanie, od toho ako zacnete varit az po moment, ked si naberete curry do misky- vsetko to potrva len 15 minut. A ako bonus, budete mat pred sebou neskutocne lahodne jedlo plne chuti a voni. Mne to znie az velmi dobre,idem si navarit curry aj ja.. A potom znova, lebo naozaj dlho nevydrzi. :)

Kokosové Curry

1 salka uvareneho ciceru
1 hlavka uvareneho karfiolu (rozdelene na mensie casti)
1 stredne velka mrkva
2-4 lyzice ghee alebo masla
1 lyzicka horcicnych semienok
1-2 zelene chilli papricky, cerstve (v celku, poprepichovane hrotom noza)
1 vacsia cibula (ja rada pouzivam cervenu)
4 velke struciku cesnaku
zazvor o velkosti palca, nastruhany (cca 2 cm)
1 paradajka (alebo 4 male cherry paradajky)
2 lyzicky mleteho koriandru
1-1 1/2 lyzicky mletej rasce (podla chuti)
1 lyzicka mletej kurkumy
morska sol
200-300 ml kokosoveho mlieka
cca 50 ml vody
spenatove listy, 1-2 hrste
cerstvy koriander
cierne korenie, cerstvo zomlete
biely jogurt a cayenske korenie na dochutenie (a skraslenie)

Na stredny ohen postavte hrniec s vodou, do ktoreho dajte na kolieska pokrajanu mrkvu a na male hlavicky ´potrhany´ harfiol. Osolte troskou morskej soli, zakryte a nechajte varit.
Na stredny ohen si dajte panvicu, kde roztopite 2 lyzice ghee alebo masla. Pridajte horcicne semienka a prazte ich, dokym nezacnu frekventovane pukat (trosku pri tom aj skackaju). Potom pridajte na male kusocky nakrajanu cibulu a cele chilli papricky. Pomiesajte a varte do zmaknutia (5 minut). Pridajte najemno nakrajany cesnak, zazvor a paradajky, varte asi 3-4 minuty, pokial cesnak prestane vonat surovo. Pridajte vsetky koreniny a sol, spolu ´oprazte´ celu zmes (ak bude moc sucha, mozte pridat viac ghee alebo masla) a po chvili vlejte kokosove mlieko a vodu. Povarte celu zmes, dokym nie je jednotna, krasne zltucka. Ochutnajte a dochutte podla potreby. Vyberte chilli papricky, a vhodte ku kokosovemu zakladu uvareny cicer, uvarene karfiolove hlavicky a uvarenu mrkvu (zelenina by mala byt uvarena dovtedy, dokym si spravite kokosovy zaklad:). Vsetko spolu premiesajte. pridajte spenative listy a pdstavte z ohna.
Servirujte do krasnych farebnych misiek, navrch si curry prizdobte cerstvym koriandrom, hromadou cesrtveho korenia, lyzickou bieleho jogurtu a stipkou cayenskeho korenie pre trosku jemnej palivosti.
Nalozte si, zjedzte, prilozte si. Nebudete mat dost. Verim, ze vam bude chutit. Dobru chut!

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