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Organised by
the Festivals Company, Cardiff's Indian Food Festival takes place in
four great venues located throughout the city.These are the Spice
Merchant in Cardiff Bay (www.spicemerchantcardiff.co.uk/029
2049 8984); Juboraj, Lakeside, Cardiff (www.juborajgroup.com/029
2045 5123); Cinnamon Tree, Pontcanna (www.thecinnamontree.co.uk/029
2037 4433) and Chapter Arts Centre (www.chapter.org/029
2030 4400).ITV1 Wales is making a series of shows from the festival,
fronted by Hywel James, which starts on March 13 at 7.30pm.The winner
of Welsh Curry House of the Year will be announced at the Senedd on
March 21.
The best in Wales
There are more
than 300 curry houses in Wales and at the end of this month one will
be named the best. The final three contenders still in the running
are as follows, with each top chef offering an exclusive curry:
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Spice
Route, Cardiff Bay
Murgh
makhani or butter chicken
(serves 4)
Ingredients
for marinade
1kg boneless chicken
20g ginger paste
20g garlic paste
10g red chilli powder
10ml lemon juice
100g curd (yoghurt)
Salt to taste
Gravy
250g fresh red tomatoes
10g ginger paste
10g garlic paste
50g butter
5g fenugreek powder
50g fresh cream
salt to taste
Garnish
5g chopped
fresh coriander leaves
fresh cream
Method
1. Make small
cube cuts into the chicken pieces.
2. Mix the
ginger, garlic paste, red chilli powder, lemon juice, salt and curd
into a mixing bowl.
3. Add the
chicken cubes to this mixture and allow to marinate for at least 30 minutes.
4. Skewer the
marinated chicken then cook in the oven for 10 minutes.
5. Remove the
chicken from the skewer and prepare the gravy.
6. Place the
fresh red tomatoes into a pan or pot along with the ginger and garlic
paste, butter and add salt.
7. Heat the
pan and cook the tomatoes with the lid on for about 30 minutes.
8. Mash the
tomato and then blend and strain to form a thick puree.
9. Add the
cooked chicken cubes into the puree. Add fresh cream and fenugreek
powder & simmer for a further 10 minutes.
10. Serve hot
and garnish with coriander leaves and fresh cream.
top
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Sopna
Restaurant, Caernarfon
Chingri Jhul
(serves 4)
Ingredients
2 tbs pure ghee,
2 cloves of
garlic, chopped
1 onion, chopped
1 tomato, sliced
1 tbs of
tomato puree
1 tbs of
powder which contains chilli powder, paprika, haldi, garam masala,
jeera powder, curry powder
1 bay leaf
2 cardamom pods
1 cinnamon
stick, broken into pieces
1 tbs
fenugreek leaves
4 tiger king
prawns cut into halves but kept in the shells
Method
1. Heat the
ghee and fry the king prawns until brown.
2 Remove the
king prawns and set aside.
3. Reheat the
ghee and gently fry the onion until lightly brown.
4. Add chilli,
garlic and tomato puree, and simmer for five minutes.
5. Add king
prawns and salt and pepper, and simmer for about 12 minutes until tender.
6. Serve hot
with basmati rice or chapati.
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Punithas,
Cardiff
Vallyapatti Achi Kolli Kulambu
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South Indian Chicken Curry
(serves 2
to 3)
Ingredients
500g boneless
chicken cubes from thigh
500g finely
chopped onion
150g fresh
chopped tomatoes
15g fresh
ginger paste
15g fresh
garlic paste
5g dried
Indian red chilli
2.5g cardamom
2.5g clove
2.5g cinnamon
2.5g Jeera
12g red chilli powder
7g coriander powder
2.5g turmeric
100g fresh
coconut paste
5g cashew nut paste
3g poppy seed
paste Black pepper powder Salt Curry leaves
100g sunflower oil
Method
1 In a hot
pan, add the oil. When the oil is warm enough, add red chilli,
cardamom, clove, cinnamon, jeera and curry leaves.
2. After two
minutes add the chopped onion. When the onion turns golden brown in
colour, add the ginger and the garlic paste and turmeric powder.
3. Then add
the chopped tomatoes, stir and fry for five minutes.
4. Add chilli
powder, coriander powder, pepper powder and salt, after five minutes
add the chicken pieces.
5. Mix all the
ingredients for 10 minutes on a medium heat.
6. Pour 750ml
water into the mixture, cover the pan and cook it for 20 minutes.
7. Finally add
coconut, poppy seed and cashew nut paste and give a good stir for 5 minutes.
8. Serve with
dosai, idly or boiled rice.
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