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Go Spice

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Cauliflower Pakora

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Cauliflower Pakora are ideal as a starter or as a snack.  We have left chilli out of these, but you can easily add some chilli or use a curry blend instead of the garam masala if you prefer. It is not essential, but the dry toasted coriander seeds add extra flavour and texture to the batter and the turmeric adds colour. These pakoras are good on their own, but even better with a yoghurt dip (raita). We added mango chutney to the yoghurt, which adds a pleasing sweetness to contrast with the sourness of the yoghurt.

pakora

Serves 4-6

2 tsp coriander seeds (optional)
6 tbsp plain yoghurt
2 tsp mango chutney
150g gram flour (chickpea)
½ tsp baking powder
2 tsp Go Spice Garam Masala Spice Blend
½ tsp turmeric (optional)
½ tsp salt
cold water
500g cauliflower

If using, dry toast the coriander seeds in a small frying pan for 1 to 2 minutes, until they begin to darken and become aromatic.

To make the dip, combine the yoghurt and the mango chutney in a small bowl and set aside.

Cut the cauliflower into small florets, about 2.5 cm across, discarding most of the stalk.

For the batter, put the gram flour, baking powder, garam masala, salt, and toasted coriander seeds and turmeric (if using), into a large bowl. Mix together using a balloon whisk making sure there are no lumps. Slowly add 175 ml water, whisking well to a smooth batter about the consistency of double cream. Add a little more water if needed.

Put the cauliflower florets into the batter and coat them well all over.

Add oil to a pan to a depth of about 1 cm and heat over a medium-high heat.  Add a tiny piece of batter to the oil.  The oil is hot enough for frying the pakora when the batter sizzles.  Add the pakora, just a few at a time, to the hot oil using a spoon.  Cook for about 1 minute, turning half-way, until they are crisp and golden all over.  Remove from the pan and leave to drain on kitchen paper.

Serve hot with the dip.

Jalfrezi

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Jalfrezi is a classic British Indian restaurant dish and is prepared by adding precooked meat to a curry sauce.  This recipe uses chicken, but you could use other meats such as lamb.  Other popular versions use prawns or vegetables.  You could also use extra firm tofu or chickpeas. It is very versatile.  Serve with rice or chapattis.

Serves 4

For the marinade

1 tbsp cooking oil
700g chicken breast, cut into bite-sized pieces
pinch of salt
2 tsp Go Spice Jammu spice blend

For the pan

2 tbsp cooking oil
1 medium red onion, halved and thinly sliced
1 large green bell pepper, deseeded and thinly sliced
small handful fresh coriander stalks, chopped (reserving the leaves)
2 medium tomatoes, cut into 6 wedges per tomato
8 green finger chillies, tops removed
1 tbsp fresh ginger, grated
2 garlic cloves, grated
6 tbsp tomato puree
2 tsp Go Spice Jammu curry blend
400 ml water

Tarka garnish (optional)

1-2 tsp cooking oil
1 tsp brown mustard seeds
1 tsp brown mustard seeds
1 tsp cumin seeds

fresh coriander leaves, chopped for garnish

Combine the marinade ingredients in a bowl and cover. Leave to marinate in the fridge for 1 hour.

Heat 1 tbsp of the cooking oil in a large pan over a medium-high heat.  Add the marinated chicken and cook for 5 minutes, stirring occasionally, then remove to a plate. 

Add the remaining oil to the pan, then the onion and bell pepper, and fry for 5 minutes on a medium heat, stirring regularly.  Add the Jammu curry blend and stir fry for about 30 seconds, adding a little of the water, as required. 

Add the grated garlic and ginger to the pan and cook for 1 minute, stirring regularly. Add the green chillies, coriander stalks and the tomato puree with the water.  

Return the chicken to the pan and cook for 3 minutes. Then add the tomato quarters and cook for another 2 minutes, or until the chicken is cooked through.  Stir occasionally. Taste and add more salt if required.

If you opt to make the tarka, for extra flavour, heat the oil in a small frying pan over a medium heat.  Add the spices and fry until they splutter. Pour them over the curry and then sprinkle the coriander leaves on top to finish.

Mustard Trout

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Mustard trout is a delicious Nepali recipe, which uses ground mustard seeds and mustard oil.  Mustard is a common ingredient in Nepal, and ground seeds are often used in fish dishes.  Our Go Spice Nepali blend Newar is particularly good in this recipe in combination with the mustard seeds. Other curry blends could be used instead, especially blends containing turmeric powder. Turmeric adds colour to the dish, but also works well with other spices.

mustard trout

Serves 4

3-4 trout fillets, skinless and boneless
1 ½ tbsp mustard seeds, brown or white (yellow)
4 tsp Go Spice Blend
½ tsp salt
juice of one lemon
gram flour for coating the fish
3-4 tbsp mustard oil

Cut each trout fillet in two, lengthways.  Slice each into pieces 5-6 cm long.

Grind the mustard seeds with a pestle and mortar or a coffee grinder.  Place the ground seeds into a small bowl.  Add the Go Spice blend, salt and lemon juice and mix together into a paste.

Put the trout pieces into a bowl and coat well with the paste.  Cover and place in the fridge for about 20 minutes to marinate.

Dredge each piece of fish in the gram flour.  Heat the mustard oil in a frying pan over a medium heat.  Fry the fish in batches, turning 2 or 3 times, until lightly browned and cooked (about 4-5 minutes).  Remove the fish and place on kitchen paper to remove the excess oil.

Serve hot.

Recommended blends for this recipe:

Pork Vindaloo

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Pork Vindaloo is our version of a Goan recipe and is all about taste. Not the intense heat that we all associate with British vindaloos. And using vinegar, a Portuguese influence, brings out the flavours of the spices.

Chicken, Beef, Duck, Lamb or Chickpeas can be used instead of Pork.

Suggested blends: Jammu, Ukhari, Shikara, Newar.

Serves 4 (or 6 with side dishes)

1½ tbsp cooking oil
800g boneless pork shoulder, back fat removed, cut into 3-4 cm cubes
100g red onion, peeled and sliced into half rings
¾ tbsp fresh ginger, peeled and finely grated
3 medium garlic cloves, peeled and crushed to a pulp
4 tsp Go Spice blend
1 medium tomato, peeled and chopped
40 ml cider vinegar
½ tsp salt
1 tsp jaggery or soft brown sugar
water

Pour 1½ tbsp of cooking oil into a large pan on a medium-high heat. When the oil is hot, add the pork cubes and lightly brown on all sides, 2-3 minutes in total. Remove to a plate and set aside.

Add the onion to the pan and stir fry until the onion is starting to brown on the edges, about 3-4 minutes. Now add the garlic and ginger and stir fry for 1 minute.  Add the 2 tsp Go Spice blend and fry for about 30 seconds.  Then add the tomatoes and cook, stirring regularly and scraping the bottom of the pan, for 2-3 minutes, until the tomatoes have softened.

Return the browned pork to the pan with the vinegar, salt, sugar and enough water to just cover the meat. Stir and bring to the boil, then cover and reduce the heat to low.  Cook gently for 30 minutes, stirring occasionally. Remove the lid and stir in the remaining 2 tsp of Go Spice blend. With the lid removed, reduce the liquid until the sauce has thickened and the pork is cooked. Turn up the heat a little towards the end, if required, to reduce the sauce further.

Serve with rice.

Buy Curry Blends

Beetroot Curry

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beetroot curry

Beetroot curry is great as an accompaniment to other dishes or as the main dish served with rice or chapatis. It goes particularly well with lime pickle.  Because it is steamed in its own juices a wonderful sweet, sticky sauce is created which concentrates the flavours from the spices.

Serves 2 or 4 with a side dish of another curry

700g raw beetroot, shoots and leaves removed
3 tbsp coconut oil
1 large red onion, finely chopped
3 cloves garlic, finely chopped
4 tsp Go Spice Blend
200g fresh tomatoes, chopped
1 tsp salt
juice of 1 small lime
handful of coriander leaves,chopped

Peel the beetroot and cut into chip shapes just under 1 cm thick.

Add the oil and the onion to a large saucepan and cook over a medium heat for 5-10 minutes, stirring regularly, until the onion has softened.  Add the garlic to the pan after 2-3 minutes.

Add the spice blend and stir fry for 30 seconds to release the essential oils, then add the beetroot, tomato and salt.  Cover and cook over a low-medium heat for between 30 minutes to 1 hour, depending on how cooked you want your beetroot. It should still be a little crunchy when served.  Check regularly and add a little water if it is sticking.

Stir in the lime juice at the end of cooking and serve sprinkled with chopped coriander leaves.

Suggested blends: YALA, KERALA, SUKHOTHAI, NEWAR, SHIKARA, UKHARI, SHIMLA, JAMMU