So if you’re looking for a fakeaway idea this weekend why not try my curry night. Chickpea and spinach coconut dhal, onion bhaji and naan bread. All homemade.
- Rice flour
- All purpose flour
- Cold water
A batter made from table spoon of half rice flour half all purpose but you can use all purpose on its own if you don’t have rice.
Mix with a teaspoon paprika, turmeric and pepper.
Then mix with very cold water until viscous. Slice up an onion, into thin strands of half moons.
Mix together in the batter and fry small handfuls in oil either in a pan or deep fat fryer.
- Large white onion
- Curry powder (see recipe for my blend)
- Garlic paste
- Ginger paste
- Veg stock cube
- Tin of coconut milk
- Tin of chickpeas
Fry off white onion in oil and butter combined, until slightly catching, then add tablespoon of curry powder paste, (mines a blend of ground turmeric, nigella seeds, ground cumin, ground coriander, paprika, 1 cinnamon stick, chilli flakes, cardamom pod seeds toasted in a pan then fall blended in a blender, mix with a teaspoon of oil to make a paste)
Then a teaspoon garlic paste and ginger paste. Stir around then add half a cube of vegetables stock mixed with 300ml boiling water and the undrained chickpeas. Then add a tin of coconut milk and stir and boil. Near the end when peas are softened add spinach and stir in until wilted and incorporated.
- Natural yogurt
- Self raising flour
- Baking powder
2 tablespoons of natural yogurt and 200g self raising flour with half teaspoon of baking powder and two teaspoons of melted butter. A teaspoon of sugar and a pinch of salt. A squeeze of lemon juice.
Mix up and add water if dry.
Make a rough dough it doesn’t need to be kneaded too much, just enough to roll out, then pop in pan with a little and cook either side before transferring to an oven to finish. Baste with melted garlic butter.