For The Love of Curry

From Bangladesh to Birmingham

Did you know there's no word on the Indian continent for 'curry'. It is an English term for the spicy sauces created during the activities of the 17th Century East Indian Company.

The gently spiced gravy made meat and fish 'more palitable' for 'gentle English stomachs'.

Inevitably the concept gravitated west to Britain where the first curry recipe was published in a cookbook in 1747.

Roll forward many years and other thoroughly British intrusions created curry dishes never seen east of Hull.

Chicken Tikka Masala (British), Madras (British), Vindaloo (British) and as for the Balti - that was invented and developed in Birmingham in the early 70's.

Such is the balti's close association with Birmingham, that in 2015 it was given EU Protected Name Status !


'Ping' Curry Made Better

If you like your curries, but need an excuse to have one, National Curry Week runs from 7th to 13th October and should be all the excuse you need.

Takeaway, delivered, dining out or cooking in?

There is another avenue that works. Most supermarkets have ready meals offering 'authentic Indian flavours'. A lot of them are pretty good on their own - but - can be made even better in moments:

The next time you buy one, tip it into a pan, add natural yogurt, garam masala and Stokes Curry Ketchup (or Stokes Tomato Ketchup and 1 tbsp of Curry Powder). Let this simmer gently for about 20 minutes. This gives you more, thicker gravy, enhances the taste, and softens the meat.

Chicken Bhuna

The Bhuna is wonderfully spicy thick sauce with a moderate heat. It is intensely flavoursome and easy to recreate at home.

You'll need:

• 4 skinless chicken thighs
• 3 onions, diced
• 3 cloves garlic, grated
• 1 tbsp of grated ginger
• 3 tomatoes, diced
• 1/2 teaspoon ground turmeric
• 1 tbsp of Stokes Chilli Jam
• 3 tbsp of Stokes Curry Ketchup
• 1 tbsp of Stokes Classic English Mustard
• 1 tbsp of medium curry powder
• 1 tsp of coriander, ground
• 1 tsp cumin, ground
• 1 lime, juice only 
• 1 tbsp of garam masala 
• 125ml of natural yogurt 
• a bunch or coriander leaves, chopped

Here's how:

Brown the chicken pieces then set them aside.

In the same pan, cook the onion for several minutes until it has softened. Add the garlic, ginger, all the spices, chilli jam, mustard and ketchup cooking for 5 minutes before adding the tomatoes, covering and reducing the heat for 5 minutes more.

Put the chicken and juices back in the pan with the yogurt, 300ml of water, garam masala and lime juice, stirring everything well together. Bring the heat up and simmer for 30 minutes. Add the coriander, cover and set the curry aside for the flavours to become better acquainted..

Lamb Rogan Josh

You'll need:

• 1 bunch of coriander leaves, chopped and stalks reserved
• 1 tbsp of Stokes Chilli Jam
• 3 tbsp of Stokes Curry Ketchup
• 2 tsp coriander seeds, ground
• 2 tsp cumin seeds, ground
• 2 tbsp of garam masala
• 5 cardamom pods, seeds only, ground
• 2 onions, chopped
• 600g lamb steak, cut into large chunks
• 3 cloves of garlic, grated
• 1 tbsp of grated ginger 
• 4 tomatoes, quartered
• 125g of natural yogurt

Here's how:

Blend the coriander stalks, chilli jam, spices and ketchup to a paste. Fry the onions until soft, then add the garlic, ginger, cardamom and lamb.

Cook the lamb, turning frequently for 5 minutes to brown the outside. Now stir in the wet spice paste, cooking it through for a further 5 minutes.

Pour 400 ml of water into the pan, stir, cover and simmer for 45 minutes on a low heat. Add the yogurt, tomatoes and coriander leaves, stir and cook for 10 minutes. Turn the heat off and let it rest.

The longer you leave it, the better it is. 

Red Thai Salmon

This couldn't be simpler, nor could it be tastier.

As a supper for two - slice an onion then fry it gently for several minutes with assorted asparagus tips, baby corn, carrot and green beans - all thinly sliced. Add a splash of water to help the vegetables soften as the water evaporates.

Now stir in 1 or 2 tbsp of Thai Red Curry Paste and 3 tbsp of Stokes Bloody Mary Ketchup. Add 250ml of coconut milk into the pan with 3 or 4 Kaffir lime leaves. As the milk simmers, pop a skinless salmon steak each into the liquid - lid on and simmer gently for 5 or 6 minutes.

Serve with sticky rice, a good squeeze of lime juice and enjoy.

Extraordinary Taste - Deliciously Made

Order you 'bottles of beauty' & 'jars of joy' - HERE

More foodie thoughts for the week:





Tasty Tilapia - 
for British Seafood Week, our 'Fish Friday' article focuses on Tilapia as a simple, tasty fillet for every day delicious - here.







Dip, Spread, Cook - 
take a look at these true taste-busters with tasty tips to use them with, or as an ingredient in great food. Be different - here.







In the Mooood for Food ? 
the animals seem to have taken over as Ned here is always in the moood and Marvin (the cat) selects his favourite Mayo - here.

If good food makes you happy
...adding Stokes will make you smile ;)

FOOD MADE BETTER 
www.stokessauces.co.uk

01394 462150