Monday, 14 April 2008

Delia again

Sorry folks , between going to Amsterdam and (theoretically) revising for exams I haven't had much time or inclination to cook. However I did manage to roast my first chicken solo and it turned out delicious if I may say so. Also I cooked another Delia curry. Not the most photogenic of dishes it didn't warrant a picture but it looked pretty damn close to the one on the website. It's one that works well for veggies and students. Nice and easy and you can leave it alone to cook once everything's in the pan. One side note though it doesn't heat up very well as it tends to lose its taste on reheating. I didn't have any limes, lime pickle or chili but I think it tasted nice enough without it although I would recommend the chili if you like some kick. So on to the recipe.


2 large eggs
3 oz (75 g) green lentils
3 oz (75 g) creamed coconut
1 large onion
2 fat cloves garlic
1 inch (2.5 cm) piece root ginger
3 cardamom pods, crushed
1 level teaspoon cumin seeds
1 level teaspoon fennel seeds
1 level dessertspoon coriander seeds
2 tablespoons groundnut or other flavourless oil
1 rounded teaspoon turmeric powder
To serve:

5 fl oz (150 ml) rice, cooked

First peel the onion, cut it in half and then into thin slices , peel and chop the garlic then peel and grate the ginger – you need a good heaped teaspoonful. The creamed coconut should be shredded with a sharp knife and placed in a heatproof measuring jug. At this stage put the kettle on to boil.

Now place the frying pan over a medium heat and, as soon as it gets hot, measure the whole spices (cardamom, cumin, fennel and coriander) straight into it. What they need to do now is dry-roast, and this will take 2-3 minutes. Shake the pan from time to time to toss them around a bit and, as soon as they start to jump, remove them from the heat and tip them straight into a mortar.

Now place the pan back over the heat, turn it up high and add the oil. As soon as it is really hot, add the onions and, keeping the heat highish, let them sizzle and brown and become quite dark at the edges, which will take about 5 minutes. After that, turn the heat back down to medium and add the ginger and garlic , along with the turmeric . Now crush the roasted spices finely with a pestle, add these to the pan as well, then stir everything together. See to the coconut next: all you need to do here is pour boiling water up to the 1 pint (570 ml) level in the jug containing the coconut, then whisk it all together.

Now stir the lentils in to join the rest of the ingredients, add the coconut liquid, stir again and, as soon as it reaches simmering point, turn the heat down. Put the lid on and let the mixture simmer as gently as possible for 45 minutes, stirring it now and then.

To see the original recipe go to here

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