Our redesigned website is now on-line at http://v-consult.co.uk. It has appropriately been built on a framework called Foundation 4 made available by a company called Zurb.
We originally saw Kathryn in Frome and hope to catch-up with her again soon. Her album Two (2008) with Neill MacColl is highly recommended.
This is an adaptation of Madhur Jaffrey’s Rasedar Jhinga (Prawns in Dark Sauce) recipe inspired by the ‘Zafrani Balti’ dish served by the Balti King restaurant in Sheffield.
- Onion (one medium peeled and chopped)
- Garlic (5 cloves peeled and chopped)
- Ginger (2-3cm peeled and chopped)
- Vegetable Oil
- Cinnamon (2-3cm stick)
- Cardamom (six pods)
- Bay Leaves (two leaves)
- Ground Cumin (2 teaspoons)
- Ground Coriander (two teaspoons)
- Chopped Tomatoes (one tin)
- Plain Yoghurt (5 tablespoons)
- Ground Turmeric (half teaspoon)
- Cayenne or Chilli Powder (quarter to half teaspoon)
- Chick Peas (one tin)
- Spinach Leaves (250g chopped)
- Mushrooms (200g)
- Frozen cooked peeled prawns (250g)
- Garam Masala (quarter teaspoon)
- Fresh Coriander (one handfull)
Using a blender, make a paste from the onion, garlic, ginger and three tablespoons of water.
Heat 2 tablespoons of oil till hot and add the cinnamon, cardamom and bay leaves, stirring for just a few seconds. Add the paste and fry for 5 minutes or until light brown. Add the cumin and ground coriander and fry gently for a further 30 seconds.
Add the tomatoes and bring back to the boil and then add the yoghurt one tablespoon at a time. Add the tumeric and cayenne.
Add up to half a pint of water, chick peas, mushrooms and spinach and simmer for 15 minutes.
Add prawns and bring back to the boil.
Add garam masala and fresh coriander, season to taste and serve with basmati rice.
This is a quick recipe that serves about 8 people. Pork can be used instead of Turkey if preferred.
- Olive Oil
- Onions (2 medium sized peeled and chopped)
- Carrots (2 medium sized peeled and chopped)
- Fresh Red and Green Chillis (one of each chopped with seeds)
- Red or Green Pepper (one chopped)
- Garlic (4 large cloves peeled and chopped)
- Dried Chilli (4 small crushed)
- Turkey fillet (1 kg cut into small pieces, breast and/or leg meat)
- Beans (2 tins Borlotti, Haricot or similar)
- Chicken or vegetable stock cube
- Tomatoes (2 tins)
- Tomato Puree (half a small tin)
In a large saucepan or casserole dish gently fry with a small amount of olive oil the onions, carrots, fresh chillis, red or green pepper, garlic and dried chilli. While this is cooking fry the meat in two batches in a Wok or frying pan with a small amount of olive oil. Add the meat to the other ingredients. Add the beans, the stock cube made with about half a pint of boiling water, the tinned tomatoes and the tomato puree. Cook gently on top of the cooker or in oven at 180 degrees C for about one hour.
Serve with mashed or baked potatoes, green vegetables and a cheap bottle of red wine.