fbpx

Go Spice

We love spice

Prawn and Pineapple Curry

By

Prawn and Pineapple Curry with coconut milk is a delicious combination.  It is so quick to make and can be prepared as a main course or as part of a multi-dish banquet. This is a dish from Southeast Asia, so serve with rice, noodles or flat bread.

Serves 4-6

3 tbsp groundnut or vegetable oil
flesh from ½ small pineapple, peeled and cut into 2.5 cm chunks
2 tbsp soft brown sugar
salt
water
500g raw prawns, peeled
3 small tomatoes, cut into quarters
300ml coconut milk

for the paste

3 shallots, chopped
1 garlic clove, finely chopped
½ small red pepper, seeds removed and chopped
5 tsp Go Spice Blend (suggestions below)
4-6 cashew or macadamia nuts

garnish with a few spring onions, sliced in half lengthways then chopped into 2.5cm lengths

Pound or blend all the paste ingredients with 2-4 tbsp water to make a fine paste.

Heat the oil in a wok and fry the paste over a medium heat for about 5 minutes, until well cooked. Stir regularly.

Add the pineapple and stir fry for 2-3 minutes.  Add the sugar, a pinch of salt and 200ml water and bring to the boil.  Turn the heat down and simmer for 3-5 minutes, or until the pineapple softens.

Add the prawns and simmer for about 2 minutes or until the prawns turn pink. Add the tomatoes and cook for 2-3 minutes, then pour in the coconut milk.  Bring back to the boil, stirring frequently, then turn the heat down and simmer for 2-3 minutes. 

Serve garnished with the spring onions. 

Suggested blends CAPE    KERALA    SUKHOTHAI    KISO

Cauliflower Pakora

By

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.

Fish and Tomato Curry

By

Fish and Tomato Curry, originally from Sri Lanka, is a really tasty dish.  Rubbing turmeric into the fish before cooking is very typical of Sri Lankan and Indian cooking.  It adds to the colour and flavour of the dish, but turmeric also has antiseptic properties which may help to keep the fish fresher in a hot climate. Serve with rice.

fish and tomato curry
serves 4

1 tsp turmeric powder
salt
cooking oil
750g cod loin, skinless and boneless, cut into 6 cm pieces
1 medium red onion, halved and thinly sliced
4 tsp Go Spice Blend (suggestions below)
3 tomatoes, skin removed and grated
3 garlic cloves, grated
4cm piece fresh ginger, grated
400 ml coconut milk
lime wedges and thinly sliced red chillies to serve (optional)

Combine the turmeric and a pinch of salt in a bowl.  Pat the fish dry and then rub with the turmeric and salt.

Heat 1 tbsp cooking oil in a large frying pan over a medium-high heat.  Add the fish pieces and cook for 1-2 minutes, until golden.  Remove and set aside on a plate.

Add another tbsp of cooking oil to the pan.  Put the onions into the pan and cook, stirring often, for 5 minutes until soft.  Add the Go Spice blend and stir fry for 30 seconds.  Put the grated tomato, garlic and ginger into the pan and cook for another 5 minutes, stirring regularly.  Add a little water if necessary.  Stir in the coconut milk and bring to the boil.  Reduce the heat to low and simmer, stirring occasionally for 10-15 minutes, until the mixture thickens.

Return the fish to the pan.  Cover and simmer, stirring occasionally, for about 5 minutes, until the fish is cooked through.  Taste and season with more salt if required.

Serve hot.

Suggested blends

Mustard Trout

By

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:

Beetroot Curry

By

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