Quick mild prawn curry - for 1 person
20g finely chopped onion
1/2 tsp grated ginger
1 tsp finely chopped deseeded green chilli
1/3 tsp garam masala
Tip of teaspoon of ground cumin, coriander and turmeric.
100g chopped tomatoes
2 tbsp double cream
95g small cooked prawns
Fry onion on medium heat for 5 minutes in 1tbsp oil.
Add ginger and chilli. Fry for 2 minutes.
Add spices, fry for 2 minutes.
Add tomatoes and cook for 10 minutes.
Add prawns and cream. Heat through for 3 minutes.
Serve with steamed green veg and a wedge of lime.
Paneer<br />
Cut about 200g paneer into cubes then shake in a bag with 1/2tsp salt, 1tsp chilli powder and 1tsp tumeric then fry in oil until lightly browned. <br />
Eat on its own or add to Sag Paneer<br />
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<br />
Sag Paneer<br />
375g baby spinach, washed<br />
2 tbsp oil<br />
½ tsp cumin seeds<br />
½ onion, chopped<br />
1 tsp of peeled and chopped fresh ginger<br />
1 green chilli, whole (optional)<br />
1 tsp ground coriander<br />
salt, to taste<br />
125g paneer, cut into cubes<br />
½ tsp garam masala<br />
2 tbsp double cream<br />
1 tsp lemon juice, or to taste<br />
<br />
<ol><li>Blanch the spinach in hot water for a couple of minutes or until wilted. Drain into a colander and run cold water over it until cool. Squeeze out excess water. Then you can either roughly chop it or blend to a paste in a whizzer.<br />
</li><li>Heat the oil in a large non-stick pan. Add the cumin seeds and fry for about 30 seconds, until fragrant, then add the onion and fry over a low heat until soft. Add the ginger and chilli and cook for a further minute.<br />
</li><li>Add the ground coriander and salt to taste. Cook for another 30 seconds then add the spinach and a splash of water if necessary (the mixture should be loose but not watery). Bring to a boil and then simmer for three minutes.<br />
</li><li>Add the paneer cubes, garam masala and cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste.<br />
</li></ol><br />
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<br />
Indonesian Chicken<br />
455 g fresh green beans, trimmed and snapped (or any other low carb veg)<br />
10 ml olive oil<br />
455 g skinless, boneless chicken breast halves - cut into chunks<br />
180 ml low-sodium chicken broth<br />
85 g smooth peanut butter<br />
10 ml splenda<br />
15 ml low sodium soy sauce<br />
5 g red chilli paste<br />
15 ml curry powder or more to taste.<br />
30 ml lemon juice<br />
3 green onions, thinly sliced<br />
20 g chopped peanuts (optional)<br />
<br />
Cook veg.<br />
Heat the oil and cook the chicken 5 minutes on each side, or until juices run clear.<br />
Mix the chicken broth, peanut butter, splenda, curry powder, soy sauce, chilli paste & lemon juice in a saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the green beans. Serve over cauli rice. Garnish with green onions and peanuts.<br />
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<br />
Coconut Chilli Chicken<br />
<br />
Ingredients<br />
? 3 plump stalks lemongrass <br />
? 50g/2oz fresh ginger <br />
? 2 hot red chillies<br />
? bunch coriander <br />
? 2 limes<br />
? 2 tbsp groundnut oil<br />
? 200g/7oz tomatoes<br />
? 2 tbsp fish sauce (nam plah)<br />
? 2 tbsp dark soy sauce<br />
? 8 chicken thighs<br />
? 400ml/14oz can coconut milk<br />
Preparation method<br />
1. Peel and discard the outer leaves of the lemongrass- they can sometimes be tough. Cut the inner leaves into short lengths and put in the food processor. Peel the ginger, then slice into thin pieces and add to the lemongrass. Chop the chillies, discarding their stems and add to the ginger. Roughly chop the stems and half of the leaves of the coriander to add to the food processor, reserving the rest for later.<br />
2. Grate the lime zest into the food processor, reserving the limes for later, then turn the machine on and let it chop everything to a coarse paste. Add a little groundnut oil and scrape the sides down with a spatula if it sticks. Add the fish sauce, soy sauce and the tomatoes and process for a few seconds longer.<br />
3. Warm a further tablespoon of groundnut oil in a deep pan over a moderate to high heat and use it to brown the chicken pieces, turning them so they colour nicely on both sides. Lift the chicken pieces out and pour away anything more than a tablespoon of oil and juices. Add the spice paste and let it fry over a moderate heat for two minutes till fragrant, stirring almost constantly, then return the chicken to the pan. Pour over the coconut milk, stir, cover and leave to simmer over a low heat for 15-20 minutes. Test the chicken for doneness making certain it?s cooked right the way through, simmer for few mins, then add the juice of the limes and the reserved coriander leaves.
