Skip to main content

Potato Jalfrezi - Southern Indian Goodness

This is definitely one of my favorite curries and I like it because it can be made relatively quickly. Many years ago, I made this with chicken, but after swearing off meat, I realized it was just perfect with potato. You could always substitute, sweet potato or eggplant and even butternut squash. However, if you choose any of these, I feel roasting them prior, is a good idea and adds texture.


The key to this dish is to have all of your ingredients arranged, so you aren’t scrambling around the kitchen trying to find things once you have begun cooking. I find this works very well with a wok or karahi, but feel free to use what suits you.

Ingredients

1 lb baby Potatoes, cut into ½ inch cubes or in half if they are quite small.
3 Tbsp Vegetable Oil
4 cloves of Garlic, finely chopped, crushed or mashed with a mortar and pestle
2 inch pieces of fresh Ginger Root, finely chopped, grated or mashed with a mortar and pestle
1 large Onion, sliced very thinly. A mandoline is very handy for this.
2-4 Thai Chilies, seeds removed if you don’t want it too hot.
1 tsp of Turmeric Powder
2 Tbsp of prepared Curry Paste. Pataks is a good brand.
1 tsp Salt
2 tsp of Garam Masala
1 Red Pepper, cut into 1/2 inch pieces
10 Cherry Tomatoes cut in half
½ cup of Coconut Milk, more if needed once you begin cooking
Fresh Coriander/Cilantro, chopped. About ¼ cup.

Heat your wok/pan and then add garlic, ginger and sauté for about 1 minute, add your chilies, and do not let it brown or burn. Add your onion and cook until the onion is well caramelized. 

Add your turmeric; curry paste and quickly sauté, not letting it brown. Now add your potatoes and sauté for 3-5 minutes on low heat.

Add the tomatoes, red pepper and garam masala, salt and stir well. Add the coconut milk and let it simmer for approx. 30 minutes covered, or until the potato is fully cooked. If the mixture becomes too thick add a little bit of the coconut milk to keep a medium thickness sauce.

Just before serving, stir in the fresh coriander and then serve immediately with basmati rice.

Comments

Popular posts from this blog

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.


Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this. 


After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now. 


Ingredients

1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper


Heat your pan until fairly hot, then add butter an…

Turbot Poached In Puttanesca Sauce

I wanted to build on the puttanesca sauce I posted yesterday to show how a versatile sauce can be used to prepare multiple dishes.


I got the idea to poach some fish in the puttanesca sauce, as I found some really nice turbot at the market.




Ingredients
1 large finely chopped Onion 4 cloves of Garlic, finely chopped 2- 28 oz. cans of crushed or diced Tomatoes, or whole tomatoes that are lightly chopped in the processor.
3 Tbsp Olive Oil 3 tsp. Red Pepper flakes or a few whole red peppers
4 to 6 Anchovy filets ¼ cup of Capers, (Try to get the salted capers and prepare them by rinsing and then soaking for 30 minutes. it's worth the extra effort, as the flavor is vastly superior to the brined capers). ½ cup pitted Kalamata Olives Freshly ground Black Pepper
1 lb Turbot, cut into four pieces. You could substitute Cod, Hake or Monkfish.
Note: You will notice that there is no salt in this recipe. When you consider the olives, anchovies and capers, you really don't need additional salt. If you omit…

French Seafood Stew aka Bouillabaisse

I've always enjoyed bouillabaisse, but I've never tried making it. I assumed (wrongly) that it was very complicated. 

It is really simple to make and I have minimized the ingredients below, to make it even easier than a classical preparation. However, if you want a classic Bouillabaisse, just add in the optional ingredients listed below
Bouillabaisse is basically a fisherman's stew and reflects what seafood was caught fresh that day. There are many variations of this classic dish from Marseille.

I like to start with the classic preparations and then branch off from there. If you find a set of common ingredients, then you can start to craft your own recipe and make it your own. 
I love cookbooks and read them like novels. I always basically know the recipe I want to prepare, but I find that looking at multiple recipes and sources, gives me the best results. This is loosely based on Ina Garten’s Seafood Stew. 
Ingredients 
4 Tbsp Extra Virgin Olive Oil 1 large Onion, chopped  1 teas…