TIP
Always purchase small quantities of curry powder from a store that has a high turn-over and use by the sell-by date, as ground spices quickly lose their aromatic qualities.
Beef Bhuna
Bhuna is the term given to a technique in which spices are cooked in oil to bring out their flavour. In a bhuna curry, meat is added to this spice mixture and left to cook in its own juices over a very low heat to make a fairly dry dish. In the slow cooker, additional liquid is needed to tenderise the meat, giving the same results, but with a little more sauce. This is a very simple version using ready-made bhuna curry paste.
Serves 4
30 ml/2 tbsp groundnut (peanut) or sunflower oil
1 onion, chopped, or 45 ml/3 tbsp frozen diced onion
75 ml/5 tbsp bhuna curry paste
700 g/1½ lb braising or chuck steak, cubed
200 g/7 oz/small can chopped tomatoes
120 ml/4 fl oz/½ cup boiling beef stock
Salt, to taste
TIP
There's a whole range of interesting breads in the supermarkets so experiment to discover the ones you enjoy most.
Beef Pasanda
This is a spicy, yet fairly mild beef curry with a thick sauce made from nuts, coconut milk and cream. For a less rich dish, use thick plain or Greek-style yoghurt instead of the cream. Serve it with Lemon-scented or Spiced Spinach Rice and a Tomato and Onion Cachumbar.
Serves 4
50 g/2 oz/½ cup unsalted cashew nuts
50 g/2 oz/½ cup blanched almonds
15 ml/1 tbsp sesame seeds
15 ml/1 tbsp grated fresh or bottled ginger
2 garlic cloves
30 ml/2 tbsp groundnut (peanut) or sunflower oil
700 g/1½ lb lean braising or chuck steak, cut into 4 cm/1½ in chunks
1 large onion, chopped, or 60 ml/4 tbsp frozen diced onion
10 ml/2 tsp ground coriander
10 ml/2 tsp ground cumin
5 ml/1 tsp ground turmeric
6 green cardamom pods, split
4 whole cloves
150 ml/¼ pint/2/3 cup very hot (not boiling) beef stock
150 ml/¼ pint/2/3 cup coconut milk
150 ml/¼ pint/2/3 cup double (heavy) cream
15 ml/1 tbsp fresh or bottled lemon juice
Salt, to taste
VARIATIONS
This pasanda is equally good made with lamb or chicken thighs cooked on Low for 5-7 hours.
This dish also goes well with Spiced Spinach Rice.
Royal Beef with Almond Sauce
Many Indian dishes like this beef korma with a rich cream and almond sauce were inspired centuries ago by dishes from other countries such as Persia. Choose a simple accompaniment such as plain rice or naan bread and a green salad.
Serves 4
4 garlic cloves, crushed, or 20 ml/4 tsp garlic purée (paste)
15 ml/1 tbsp grated fresh or bottled ginger
50 g/2 oz/½ cup blanched almonds
60 ml/4 tbsp cold water
30 ml/2 tbsp groundnut (peanut) or sunflower oil
700 g/1½ lb beef, braising or chuck steak, cubed
1 large onion, chopped, or 60 ml/4 tbsp frozen diced onion
6 green cardamom pods, split
6 whole cloves
1.5 ml/¼ tsp ground cinnamon
5 ml/1 tsp ground coriander
10 ml/2 tsp ground cumin
Pinch of cayenne pepper
350 ml/12 fl oz/11/3 cups very hot (not boiling) light beef or vegetable stock
150 ml/¼ pint/2/3 cup double (heavy) cream
Salt and freshly ground black pepper
5 ml/1 tsp garam masala
TIP
The whole spices aren't meant to be eaten, so remove them, if you prefer, before serving.
Much of India is surrounded by sea, abundant with fish and seafood, and this is reflected in its range of wonderful curries. Healthy and delicious, fish is eminently suitable for the slow cooker as the gentle, even cooking ensures that it retains its shape and texture and doesn't disintegrate during cooking.
Although large whole fish won't fit into the slow cooker, it's absolutely perfect for fish steaks and fillets. Unlike meat, fish cooks relatively quickly in the slow cooker so is unsuitable for all-day cooking and many of the dishes in this chapter cook in less than 2 hours.
When buying fish and seafood, remember that if it's really fresh it shouldn't smell 'fishy'. Obviously, it's difficult to test pre-packed fish for freshness but buy from a reliable source and make sure that it looks firm and moist.
Both fresh and frozen seafood should be put in the refrigerator or freezer as soon as possible and, ideally, fresh fish should be cooked and eaten on the day you buy it.
Tandoori Fish with Cucumber
This fish dish has all the lively taste that is characteristic of tandoori cooking and is a great way to prepare thick white fish fillets. Here, it is paired with a fresh-tasting sambal, a spicy relish which adds both colour and flavour. There is no need to marinate the fish as the aromatic flavours will seep into it during cooking.
Serves 4
5 ml/1 tsp ground cumin
5 ml/1 tsp ground coriander
2.5 ml/½ tsp ground turmeric
2.5 ml/½ tsp paprika
2.5 ml/½ tsp mild chilli powder
Pinch of salt
15 ml/1 tbsp lemon juice
150 ml/¼ pint/2/3 cup Greek-style yoghurt
4 pieces of thick firm white fish fillet, about 150 g/5 oz each
For the cucumber and tomato sambal:
15 ml/1 tbsp sunflower oil
5 ml/1 tsp lime or lemon juice
Salt and freshly ground black pepper
1 small red onion, finely chopped
4 ripe tomatoes, seeded and chopped
½ cucumber, chopped
30 ml/2 tbsp chopped fresh or frozen coriander (cilantro)
Keralan Fish Curry
The combination of dried red chillies and creamy coconut milk is popular in South Indian cooking as this traditional curry illustrates. Serve with plenty of plain boiled or steamed rice to soak up the sauce and, if you like, some wedges of fresh lime to squeeze over the fish.
Serves 4
2.5 ml/½ tsp ground turmeric
10 ml/2 tsp paprika
Juice of 1 lime
450 g/1 lb firm white fish such as turbot, cut into large bite-sized chunks
5 ml/1 tsp mustard seeds
1.5 ml/¼ tsp fenugreek seeds
15 ml/1 tbsp sunflower oil
1 onion, chopped, or 45 ml/3 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
15 ml/1 tbsp grated fresh or bottled ginger
1.5 ml/¼ tsp crushed dried red chillies
5 ml/1 tsp ground coriander
250 ml/8 fl oz/1 cup coconut milk
Salt and freshly ground black pepper
TIP
Remember that fish cooks quickly so cannot be left for too long even in the slow cooker.
Creamy Coconut Salmon
Salmon is quite a firm fish and retains its shape and texture well in the slow cooker. Here it is cooked in a rich sauce made from a fragrant blend of spices, garlic and chilli. Coconut milk mellows the sauce and gives it a thick creamy texture. Serve with plain steamed or boiled rice, raita and a green vegetable.
Serves 4
15 ml/1 tbsp sunflower oil
1 onion, finely chopped, or 45 ml/3 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
10 ml/2 tsp grated fresh or bottled ginger
1 fresh green chilli, seeded and chopped, or 5 ml/1 tsp green chilli purée (paste)
5 ml/1 tsp ground cumin
5 ml/1 tsp ground coriander
5 ml/1 tsp chilli powder
2.5 ml/½ tsp ground turmeric
15 ml/1 tbsp lemon juice
250 ml/8 fl oz/1 cup coconut milk
4 salmon steaks, each about 175 g/6 oz
Salt and freshly ground black pepper
VARIATIONS
Use any firm-fleshed fish instead of salmon.
You could also serve this with Cucumber and Coriander Raita.
Spiced Halibut Curry
H
alibut is a firm white fish which works well in this robust tomato-spiced curry. The richness of the fish is balanced with the acidity of the lemon juice and vinegar and the sweetness of tomatoes and sugar, which give the sauce an almost sweet and sour flavour.
Serves 4
30 ml/2 tbsp fresh or bottled lemon juice
15 ml/1 tbsp red wine vinegar
30 ml/2 tbsp cumin seeds
5 ml/1 tsp chilli powder
5 ml/1 tsp ground turmeric
700 g/1½ lb halibut fillets, skinned and cut into large bite-sized chunks
30 ml/2 tbsp sunflower oil
1 onion, chopped, or 45 ml/3 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
30 ml/2 tbsp grated fresh or bottled ginger
2 x 400 g/14 oz/large cans chopped tomatoes
2.5 ml/½ tsp salt
5 ml/1 tsp sugar
15 ml/1 tbsp chopped fresh or frozen coriander (cilantro)