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Go Spice

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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

Fish Cutlets

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Fish Cutlets

Fish cutlets are very easy to make and can be eaten on their own as a snack, perhaps with a dip, or as part of a more substantial meal. You could use tinned salmon instead of tuna if you prefer.

Makes about 14 cutlets (golf ball size)

350g white potatoes, peeled
2 x 138g (drained weight) tins of tuna, drained
65g red onion, finely chopped
3 tsp Go Spice Blend
8 tbsp breadcrumbs
juice ½ lime
½ tsp salt or to taste
2 medium eggs
oil for deep frying

Boil the potatoes in water until soft.  Drain and leave to cool.

In a large bowl mix together the tuna, red onion, Go Spice Blend and 2 tbsp of the breadcrumbs.

When the potatoes have cooled completely, mash them and add to the mixture in the bowl. Add the lime juice and salt and mix all the ingredients together.

In a small bowl, whisk the eggs and put the remaining breadcrumbs onto a plate.

Take approximately a golf ball sized chunk of the tuna mix and form into a ball. Gently flatten each ball a little and then dunk them into the egg and roll in the breadcrumbs until coated and place on a plate.

Heat the oil in a frying pan on a medium heat.  The oil is hot enough when a small piece of the mixture placed in it is sizzling.  Fry the cutlets for a couple of minutes on each side until golden brown and heated through.  Place on kitchen paper to drain any excess oil.  Serve hot or cold.

Suggested blends : YALA, KERALA, SHIKARA, JAMMU, UKHARI, NEWAR, SUKHOTHAI, VERMILION, SHALA

Apple Curry

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apple curry

Apple Curry is a surprisingly delicious recipe.  Apples are not the most obvious choice of ingredient for a curry, more typical in a pickle or chutney, but they work really well.  It is best to use dessert apples as they give more texture to the dish than the cooking variety, which will break down into a pureé more quickly. Apples are grown a lot in Kashmir and so our Kashmiri Go Spice Shikara blend was our obvious choice but other Go Spice Blends work equally well. Serve with other curry dishes or just with plain rice or chapatis.

Suggested Go Spice Blends: Shikara, Jammu, Shimla, Newar, Kerala

Serves 2-4

100g cashew nuts
4 medium tomatoes, chopped
3 tbsp ghee or cooking oil
2 medium red onions, chopped
1 tsp Go Spice blend
½ tsp salt or as required
1 large green pepper, chopped
juice of 1 lemon
4 tbsp sour cream
4 dessert apples, cored, peeled and chopped
a handful of coriander leaves, chopped (optional)

Pureé about two thirds of the cashew nuts and tomatoes and set aside.

On a medium heat, melt the ghee or oil in a large frying pan, or karahi, and fry the chopped onions for about five minutes, until softening.  Add the Go Spice blend and stir fry for about 30 seconds to release the essential oils from the spices. Add the salt and chopped green pepper and cook for about a minute, stirring regularly, then add the tomato and cashew pureé and the remaining whole cashews. Cook for another minute, stirring regularly, and then add the lemon juice, cream and apples. Cook for about five minutes, until the apples are softened, stirring occasionally.  Add a little water, if required and check the seasoning. Stir in the chopped coriander leaves if using and serve hot.