Madhur Jaffrey - 100 Weeknight Curries (My Kitchen Table)

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MADHUR JAFFREY

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EPUB ISBN: 9781446416860

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Published in 2011 by BBC Books, an imprint of Ebury Publishing. A Random House Group company.

Recipes Madhur Jaffrey 2011
Book design Woodlands Books Ltd 2011

All recipes contained in this book first appeared in Madhur Jaffreys Far Eastern Cookery (1989), A Taste of the Far East (1993), Indian Cookery (1994), Flavours of India (1995), Madhur Jaffrey Cooks Curries (1996) and Foolproof Indian Cookery (2001).

Madhur Jaffrey has asserted her right to be identified as the author of this Work in accordance with the Copyright, Designs and Patents Act 1988

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Commissioning Editor: Muna Reyal
Assistant Editor: Joe Cottington
Project Editor: Constance Novis
Designer: Lucy Stephens
Photographer: William Reavell Woodlands Books
Ltd 2011 (see also credits below)
Food Stylists: Katie Giovanni, Caroline Liddle and
Marie-Ange Lapierre
Prop stylists: Cynthia Inions, Malika, Sue Rowlands and Helen Payne
Copy Editor: Marion Moisy
Production: Rebecca Jones

Photography on p4 Muir Vidler; pages 6, 9, 10, 13, 14, 17, 18, 21, 26, 29, 30, 37, 53, 54, 58, 61, 62, 69, 73, 74, 77, 78, 85, 86, 90, 94, 109, 110, 113, 114, 122, 126, 129, 130, 137, 138, 142, 157, 162, 174, 177, 178, 181, 186, 189, 190, 193 and 205 Jean Cazals; pages 42, 121, 154, 197 and 202 James Murphy; pages 33, 34, 50 and 145 by Philip Webb Woodlands Books Ltd 2011.

ISBN: 9781849903516

A perfect soup for a hot summers day. You can have all the ingredients ready ahead of time and combine them at the last minute. If you wish to save time, you may omit peeling and seeding the tomatoes and simply dice them.

Serves 4

4 smallish new potatoes, unpeeled

1 tablespoon olive oil

teaspoon brown mustard seeds

600ml (1 pint) natural yoghurt

900ml (1 pints) good-quality chicken stock, degreased and strained through a fine sieve

6 tablespoons single cream

8 tablespoons finely diced peeled cucumber

2 tomatoes, peeled, seeded and diced

teaspoon cayenne pepper (depending how hot you like it)

2 teaspoons very finely chopped fresh dill

salt and freshly ground black pepper

Step one Boil the new potatoes for 1520 minutes, until tender, then drain and leave to cool. Peel and cut them into small dice.

Step two Put the oil into a very small pan and set it over mediumhigh heat. When it is very hot, put in the mustard seeds. As soon as they begin to pop, pour the oil and seeds into a large bowl.

Step three Add the yoghurt to the bowl and beat it lightly with a whisk until smooth and creamy, then slowly whisk in the stock and cream. Then add all the remaining ingredients, including the potatoes, and mix them in with a wooden spoon. Chill until ready to serve.

A wonderful AngloIndian soup, this may be served as a first course or as a light lunch. Stir the soup well before serving as all dal soups tend to separate slightly.

Serves 46

3 tablespoons olive or groundnut oil

1 teaspoon fresh ginger, finely grated

1 teaspoon crushed garlic

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoons curry powder

teaspoon cayenne pepper (depending on how hot you like it)

200g (7oz) skinless, boneless chicken thighs, cut into 1cm (in) dice

175g (6oz) split red lentils (masoor dal), picked over, washed and drained

1.2 litres (2 pints) chicken stock

1 teaspoon salt, or to taste

1 tablespoon lemon juice

1 tablespoon finely chopped fresh coriander

Step one Heat the oil in a heavy-based pan over mediumhigh heat. When it is hot, put in the ginger and the garlic and stir-fry for 10 seconds. Add the cumin, coriander, curry powder and cayenne and stir-fry for another 10 seconds, then put in the diced chicken and stir-fry for 30 seconds.