Prawn star

I will begin with the disclaimer that I'm almost certain this is utterly lacking in authenticity.  When I call this dish a Caribbean curry, it's not to indicate that this is how they make curries in the Caribbean; more that it's a curry dreamed up by me, full of ingredients redolent of the Caribbean.  So don't go sending me hate mail about me bastardising your Gran's finest Jamaican recipes.

This curry is sweet and flavourful but not too hot, making it perfect to serve up to kids.  Add heat with more jerk seasoning or some dried red chillis.  You could also make it a fish curry by adding cubes of firm fleshed fish ten minutes into the simmering time - monkfish would work nicely I think.  Don't be too alarmed by it's anaemic pallor when you tip the liquids in - it will darken as it cooks.

You can whip this up almost entirely from storecupboard and frozen ingredients, if you substitute frozen sliced peppers for fresh you've pretty much got a storecupboard special, though I can't promise the texture will be as nice.  Frozen soffrito mix is finely chopped onion, celery and carrot, I use it for speed and to boost the veg content of the dish.  I get mine in Sainsburys (they just call it finely chopped vegetables) but you could substitute some plain frozen chopped onion or sliced/chopped fresh onion if you prefer.  Feel free to chuck in any other veg of your choosing, or some tinned pineapple chunks if you have a husband that wouldn't pick them out with a face on him...

Caribbean prawn curry, 4 generous servings (or 2 adults, 2 children and worky leftovers).

400g raw prawns, defrosted if frozen
2 handfuls frozen soffrito mix or frozen chopped onion or 1 small onion, chopped or sliced
3-4 peppers, varying colours, cut into large chunks
1 tin coconut milk
200ml pineapple juice
1 tin cream style sweetcorn
2 tbsp mild curry powder
1 tbsp garam masala
1 tsp jamaican jerk seasoning
1-2 tbsp cornflour
1 tbsp oil

Heat the oil in a large saucepan, and toss in the soffrito mix, sauteeing for a minute or two.  Add the chunked peppers, and let sizzle for another minute or so.  Stir in the spice powders, then pour in the pineapple juice, coconut milk and creamed sweetcorn.  Bring it to the boil then turn down the heat and leave to simmer for 20 minutes, it will thicken slightly.

Add the prawns to the pan and stir them into the sauce.  Whilst they turn from translucent grey to coral pink, mix your cornflour with a little cold water - start out with 1 tsp and see how you get on before adding more.  Tip the cornflour slurry into the curry (ha!) and turn the heat up, bringing the sauce back to the boil to let the cornflour do it's job. If it's not thick enough for your liking, repeat.  Stir well and serve over rice.

Enjoy, whether served in a colourful Caribbean style bowl or not.

Currying Favour

Oh, I have had such a rollocking for the lack of updates lately (Miz Sally Roper, I'm talking to you) so I'm sneaking back in with a weeny twist on Mango Chicken Curry, just to ease back into the swing of it.  It's a creamy, fruity curry but it does have a little bit of a kick, and you can add chillies if you prefer a bit more heat.  My children will happily eat this* but they're used to spicy foods so for younger children or those less asbestos-tongued, just use less curry paste, or add some yoghurt, fromage frais or creme fraiche to the kids portions.  This is quick and easy, perfect weeknight fare.

I've called it Lassi chicken curry because the simmering sauce before I add it to the curry paste mix reminds me of sweet mango lassi.  Coconut milk seems to be getting really expensive these days but I've just discovered that Aldi sell it for 89p a tin - winner!

* Usually.  The small boychild was less enamoured this time round because he managed to rub it into his eye.  I'd avoid this, as a rule.  It didn't seem pleasant.


Lassi Chicken Curry

1 tin mango slices in juice or syrup, drained
1 tin coconut milk
1/2 jar Pataks Mild Curry paste
Approx 6 chicken thigh fillets, chopped up
1 punnet chestnut mushrooms, quartered
1 bag of washed baby spinach
Olive oil or low fat cooking spray

In a small separate saucepan, whizz together the mango slices and coconut milk with a hand blender until smooth.  Pop onto a low heat and let it come to a simmer gently, stirring occasionally.

Add oil or spray to the pan and fry the mushrooms for a minute or two.  Add the chopped chicken and the curry paste, stir together, and let it sizzle away for a few minutes.  Pour in the coconut mango mix and stir well.  Bring to the boil then turn down the heat, and let it simmer for approx 20 minutes whilst you cook some basmati rice.  Use the pan you simmered the coconut mix in, and don't bother rinsing it, it will lend a subtle coconutty mangoey flavour to your rice.

After 20 minutes, throw the baby spinach into the curry, stir, cook for 2 minutes, then serve.  If you would like a thicker curry, use a little cornflour paste, or some thickening granules.  If you're feeling posh you can sprinkle with dessicated coconut before serving.  As you can see, I was not having a posh day.

Curry in a...

..complete lack of hurry.

I love my slowcooker, and would recommend anyone who doesn't have one to run their ass to their nearest electrical retailer and pick one up, especially now that we're in the grip of autumn and hurtling towards winter.

This chicken curry is probably about as authentically Indian as the 'Indian Elephant' my daughter made out of a milk carton the other week, but it is tasty-good and brilliant for those nights when you're busy all day and just want something warm and slightly indulgent that you can eat five minutes after stumbling through the door.  Packets of heat and eat rice for such emergency moments are a storecupboard staple.

Chicken thighs stand up so much better to slowcooking than chicken breasts (in my not so humble opinion).  They're also cheaper and contain more iron.  You can substitute out any veg you don't like, and likewise add in some you do, or add halved baby new potatoes and dispense with rice altogether.

Serves 4 adults generously, or 2 adults and 2 snarflings with leftovers for worky lunches.  Scale down, or cook a batch and freeze some in portions, if you're feeding fewer.

Mango chicken curry

Approx 8 large chicken thigh fillets, skinless and boneless
2-3 peppers of any colour
half a punnet of baby closed cup mushrooms, rinsed
half a jar of Pataks Korma curry paste
Large can (approx 800g) mango puree/pulp*
sachet / 1/4 standard block creamed coconut
teaspoon each of mustard seeds and black onion seeds, not essential if you don't have them.

Snip the thighs into about 4 pieces each, using kitchen scissors.  Roughly chop the peppers.

Throw all ingredients into a slowcooker and cook on low for 7-8 hours.  Serve with rice, naan bread, or whatever you fancy.

Yes,the curry paste in a jar is a bit cheaty, but when you're trying to feed two children breakfast, pack a lunch, fill in school trip permission slips and find a clean polo shirt, you don't always want to be blending 14 different types of spice.  Just sayin'.

* Sainsbury's does an own-brand of this in an 822g can.  I've also bought Indian-branded cans of the same size in Asda, or check Indian grocers.