Posts Tagged ‘Karhari’

  • 2 tsp Coriander seeds
  • 2 tsp Cumin seeds
  • 2 tsp Mustard seeds
  • ½ tsp Cinnamon
  • 1/4 tsp Chilli powder
  • 3 cardamom pods (seeds only)
  • 2 tbsp oil
  • 1 firm Pineapple, peeled, cored and cut into 1″ chunks
  • 1 Onion, grated
  • 5 cm Ginger, grated
  • 4 cloves Garlic, crushed
  • 2 tbsp tomato purée
  • 1 Pint Coconut Milk
  • 2 tbsp Red Curry paste
  • 2 tbsp Fish sauce (Nam Pla)
  • 1 tbsp Sugar
  • 2 Red Chillies (Chopped)
  • 500g Large King/Tiger Prawns


  • In a small frying pan, dry-fry the coriander, cumin and mustard seeds until fragrant, stirring often to prevent burning. Allow to cool.
  • Using a pestle and mortar, finely grind the dry-fried spices. Mix the ground spices with the cinnamon, chilli powder and cardamom.
  • Heat the oil in a wok or deep frying pan. Add the pineapple and stir-fry over a high heat for 2-3 minutes.
  • Add the spice mixture, onion, ginger, garlic, and tomato paste and mix in well. cook for 10 mins, add just enough water to prevent the mixture drying out and simmer, stirring often
  • Add half the Coconut milk to the boil & reduce then add the Red Curry paste & stir then add the fish sauce & sugar & cook for a minute.
  • Add the rest of the coconut milk & bring back to the boil & simmer until you have a thick curry sauce. Add the prawns just 3 minutes before serving. Garnish with chopped fresh tomato, Red Chillies coriander & lemon slices. Enjoy!

Serves 4
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Lamb and Spinach Karahi


  • 4 tbsp Oil or Ghee
  • 3 tablespoons Fresh Coriander (chopped)
  • 4-6 Garlic Cloves
  • 1 tbsp Tumeric
  • 1 tbsp Chili Powder
  • 200g Bag of Spinach
  • 1 tablespoon Ground Cumin
  • 4 medium sized Green Chillies (stalks removed)
  • 1 tablespoon Paprika
  • 1 tsp Garam Masala
  • 4 medium Onions Chopped
  • 1 Can Chopped Tomatoes
  • 50g Fresh Ginger, peeled and chopped
  • ½ tablespoon Salt
  • 800g Boneless leg or shoulder of Lamb (1½ in) cubes
  • 1 tablespoon Ground Coriander
  • 120ml water


  • Heat the Oil in a large pan. Add the onions and cook over a medium heat, stirring now and then, for 20 minutes until they are soft and a light brown
  • Put the tomatoes, water, ginger and garlic into a blender and whizz until a paste. Remove the fried onions & add them to the paste and whizz again until smooth.
  • Return the paste to the oil in the pan and add the lamb and salt. Simmer for 30 minutes, by which time the lamb will be half cooked and the sauce will be well reduced. Stir in the turmeric, chilli powder, cumin, paprika and ground coriander and continue to cook for 45 minutes or until the lamb is tender, adding a little water now and then if the sauce starts to stick.
  • Meanwhile, put ½ of the spinach leaves into a large dry pan and cook until it has wilted down into the bottom of the pan. Cook for 1 minute, then transfer to the liquidizer and blend to a smooth puree. Set aside. Rinse out the liquidiser again and add the green chillies and 2-3 tablespoons of water and blend until smooth. Set aside.
  • When the lamb is cooked, stir in the spinach puree and the remaining spinach leaves and cook for 2 minutes then add as the green chili puree. Simmer for 2 minutes more.
  • Stir in the fresh coriander and Garam Masala. Transfer the curry to a serving dish and sprinkle with a little more ground cumin and some freshly ground black pepper just before you take it to the table. Serve with Pilau riceEnjoy!

Serves 4

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