Cod in Madras Lime Curry

IMG_20141201_163021886 (1280x635)

I love Fish curry in any way or form, and is one of the things I miss about home. The variety of fish curries in England was amazing and even though I wasn’t too keen on Kippers and Eggs for breakfast at the time, I would probably love it now! Its either the fact that I am changing as I age or I am beginning to miss ‘everything England’ at times!?

IMG_20141201_162629561 (1280x719)

This curry was made whilst I thought of England, and armed with a nice big packet of the freshest Cod I could find here, I set about to create a delicately spiced curry, full of limey zest, fresh tomatoes and tempered with fresh curry leaves. The real reason is, I went about with no clue as to what I was going to be creating but it turned out fantastic, so much so that my son asked me to make sure I save the recipe! I am writing this blog post to make sure I remember how I made this curry, as it was real simple but packed full of flavour. It’s not spicy in terms of heat, so its easy to enjoy and I had mine in a soup bowl on its own. It could be eaten as a fish soup on its own as I had mine, but my son and husband enjoyed theirs with some freshly steamed Brown Basmati Rice.

IMG_20141201_163304647 (1280x719)

 

COD IN MADRAS LIME CURRY

 

Cod in Madras Lime Curry
 
Prep time
Cook time
Total time
 
A delicately spiced Fish Curry using Madras Curry paste and fresh lime
Author:
Serves: 4
Ingredients
  • 6 fresh Roma tomatoes, diced
  • 6 large Cod fillets
  • 2 cups, finely chopped onions
  • ½ tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tbsp cumin seeds
  • 2 tbsp grapeseed oil
  • 2 tbsp Madras Curry paste
  • Zest and juice of 1 lime
  • Salt and white pepper to taste
  • 1 tbsp ghee
  • 5-7 curry leaves
  • 2-4 fresh green chillies, slit lengthways
  • 1 tsp cumin seeds
  • 2 tsp brown mustard seeds
  • A few sprigs of fresh cilantro leaves, finely chopped
Instructions
  1. Heat oil in a pan and add the cumin seeds. As soon as the seeds start to sizzle, add the ginger paste and stir in the onions. Let this cook until the onions have softened and are translucent in colour.
  2. Stir in the garlic paste, followed by the tomatoes. Cook these down until the tomatoes have softened. Using a handblender, blitz everything to a smooth sauce.
  3. Stir in the madras curry paste, followed by the lime zest and juice and the seasoning. If you want to make your curry a little spicier, add some red chilli powder at this stage.
  4. Allow the sauce to simmer until its smooth and let it bubble away for about 5 minutes before sliding in large pieces of cod into the pan. I don't like to cut my fish into small pieces as it crumbles and disintegrates in a curry really quickly.
  5. In a small frying pan, prepare the tempering - heat the ghee until its hot, add the curry leaves, mustard seeds, cumin seeds, fresh green chillies into the ghee until the seeds start to splutter and the curry leaves change in colour. Pour these directly on top of the curry before serving with a sprinkling of fresh cilantro.
  6. Serve with fresh steamed rice.

My new kitchen

burger

My original intention was to write this post before I opened my new kitchen, but I wasn’t really prepared for the roller-coaster ride that started a few weeks ago. Many a times I thought, ‘What on earth have I got myself in for this time!?’ but the sheer hard work and perseverance has helped us achieve amazing results.

I am yet to meet a Foodie who doesn’t dream of one day, owning a restaurant. It’s part of the food bug to desire ‘some’ form of connection with food business, whether it’s a retail outlet of some kind or selling food related gadgets on our food blogs. A few weeks ago, I was at the crossroad where I wanted to jump head first into becoming a full time Food Blogger or setting up some kind of food business. As I was attending the online ALT conference last month, I put myself forward and bid for a food concession in a hockey arena.

Being a Londoner, I had never set foot in a hockey rink and I would be lying if I said I knew what a food concession in the hockey rink served!? After the bid, I was busy with the conference and ‘professionalising’ my blog when I received the call to say that my bid had been approved and since we are at the beginning of the season, can I open the concession immediately? Hmmm…. oh yes, I jumped head first with all sorts of crazy ideas.

My husband and I decided it would be better to do a ‘soft opening’ so we gradually add our menu but for the first week we just opened shop as we were stacking the shelves with packets of chips/crisps, chocolates, candy and started selling pop cans out of the fridge faster than we could stack them in the fridge. There’s nothing in the world that could have prepared us for what happens when there’s a hockey game going on!!

I made a list of what people were asking me for and all I got was – hot dogs, nachos, slushies, taco in a bag (what on earth was that!?), candy bags, Nerds and gum balls (I actually told them we don’t sell scum balls at our shop when someone asked me this question! I honestly thought I was going crazy when a kid asked me for scumballs!)

Of all these things, I have some packets of Nerds in the shop but the rest – I couldn’t serve. I didn’t want to sell food that I wouldn’t give my family and balancing the price and quality would have been an issue if I started buying gourmet hot dogs for the concession. So after our first weekend, I put together a menu.

My menu was the most unlikely items of food ever seen in the hockey rink – but this was something I didn’t know at the time. I just decided to make what I like to make and use the limited space and equipment that I had. Between a huge fryer and a fairly large griddle/oven I could have knocked out some amazing things. But I did limit myself to what could be made quickly, considering the huge crowd build up we get over the weekends, it being cost effective, not complicated, satisfying, using fresh ingredients and ‘real food’.

So I put together a menu with burgers – made from scratch, with the meat being freshly ground at the premises. From cheeseburgers to Crispy Chicken BLT burgers (oh yes, buttermilk crusted fresh crispy chicken burgers are amazing!) to my own homemade spicy garlic aioli and chilli garlic chutneys. Then, came the fresh hand cut fries – we actually used a chef knife and physically cut them ourselves the first week, but we now have a slicing machine to help us out with the quantities we are frying. My husband is now a pro at using at gadget and is our King of Fries!

burger

(Photo taken by Julie Van Rossendaal)

But, I couldn’t stop at that – I also made homemade cookies, donuts, muffins, meat pies, soups and sandwiches. Yes, we have a huge menu and its’ ALL real food made from scratch at home. We don’t make our own breads and burger buns, as we found an amazing local bakery who can make those for us.

Last but not least, I also created Curried Fridays – where I get to make a variety of curries for those who love heat with my Vindaloo’s being sold out every single time! The menu would not have been complete without Butter Chicken, the quintessential Canadian curry but I turned mine into a Butter Chicken Poutine with fresh paneer curds.

poutine

 

(Photo taken by Julie Van Rossendaal)

Little did I know at the time that this would lead to a lot of press coverage and we have people driving up from Calgary to have lunch with us, at the hockey rink in a little town not far from the Cowboy Trail in Alberta. I am extremely thankful to John Gilchrist and Julie Van Rossendaal who came out to try out my menu before I made it public and they were extremely supportive of this new concept of serving real food at the Hockey arena.

John Gilchrist’s article in the Calgary Herald 

Julie Van Rossendaals article in FFWD Weekly Calgary

Tammy Rollie’s article in the Western Wheel, Okotoks

247bd6a5-7835-48d8-98e6-f5aea4709c6c

Last but not least, our local Black Diamond Gazette’s article.

We have had some amazing reviews from everyone who has tried our food and did I mention I also added some Pizza Samosas to the menu? Its a Meatlovers Pizza pop but in a samosa and it’s super addictive.

348s

(Photograph posted by Russell on Yelp as part of a review)

This would explain why I have not been able to update my food blog as frequently as I would have liked to over the last few weeks, but now that things have settled down a little – in terms of our menu and we know the direction we are taking, I am able to return to regularly uploading recipes on to my blog.

I would also like to take this opportunity to thank you all – for the continued support and for encouraging me in taking this giant step in the food business. It’s the beginning of a food journey and we thoroughly intend to enjoy it! My adventures in the home kitchen continue…. at the moment with a lot of festive cooking and baking!!

For more information on my kitchen, please visit www.ginniskitchen.com 

 

 

Cauliflower and Potatoes Curry

DSC_0106 (1280x857)

I pondered for a while before calling this dish a curry, as it doesn’t actually use curry powder and for me, this isn’t a curry. But, to keep things simple, I am referring to this dish as a curry. This is one of those staple recipes that we cook at home quite often, specially in the winter as it’s one of my husband’s favourite dishes. His late mum used to make it for him frequently, so it has some pleasant memories for him and when he is tired and cold, its the perfect food-hug he needs.

Its been bitterly cold today and I picked up some fresh cauliflower at the shops yesterday, so it took minutes to put this one together. There’s lots of different versions of making this dish, and this particular one is the quick and easy one, without the tomatoes and onions.

DSC_0121 (1280x858)

 

First, the cauliflower florets would need to be separated and washed under running water. Let them dry in the colander for a few minutes whilst you peel and chop the potatoes. Since the vegetables need to be cooked together, I like to keep the potato cubes smaller than the cauliflower pieces, to give them time to cook faster. I tend to chop all the bits of the cauliflower into my curries, including the stalks, leaves (clean bits only), everything. Why waste parts of this beautiful vegetable? Only, chop the stalks a little smaller, to help them cook evenly and quickly. I don’t like my cauliflower to turn into mush whilst the other things cook, hence the extra attention to the chopping.

Cauliflower and Potatoes Curry
 
Prep time
Cook time
Total time
 
A quick and easy, heartwarming Cauliflower and potato curry made without onions and tomatoes.
Author:
Cuisine: Indian
Serves: 4-6
Ingredients
  • 1 medium size Cauliflower (chopped to yield 6 cups of chopped veg.)
  • 4 medium size potatoes, peeled and cubed
  • 2 tbsp cumin seeds
  • 2 tbsp cooking oil (I use Grapeseed oil)
  • 2 green chillies, finely chopped (optional)
  • 2 inch piece of ginger, finely chopped
  • 1 tbsp garam masala
  • Salt and black pepper to taste
  • 1 tbsp coriander powder
  • ½ tbsp ginger powder
  • ½ tbsp turmeric powder
  • 2 tsp red chilli powder (optional - adjust to your taste)
Instructions
  1. Heat oil in a large dutch oven, and add the cumin seeds. As soon as they start sizzling, add the ginger and the chopped green chillies. Cook until the ginger starts to turn slightly golden in colour and reduce the heat.
  2. Add the potatoes and all the spices, save the garam masala for later. Stir well, and add just a splash of water using your hands into the pot and cover the pot. Let the potatoes cook for about 3-4 minutes. Stir them well and add the cauliflower.
  3. Mix well but not vigorously - the white cauliflower florets will change colour in the cooking process. Add another little splash of water in the pot, to help build the steam, reduce the heat to low and cover the pot.
  4. Let the curry cook for about 20 minutes, stirring very gently after 10 minutes, and then every 5 minutes until it is cooked. Too much stirring will break all the florets and they will start turning to mush. Overcooking the curry will also have the same effect.
  5. Once the cauliflower and potatoes are cooked, stir in the garam masala and sprinkle a generous amount of fresh coriander. Let the curry sit in the covered pot until ready to serve.
  6. My grandma used to add some extra 'love' to this curry by drizzling some clarified butter on top before serving.
  7. Serve hot, with some fresh chapatis, rotis or naan bread, some raita and a crunchy salad.