Recipes, food styling & photography | Mark Setchfield
Digaag Qumbe (Yogurt & Coconut Chicken)
Serves 6, prep time 20 minutes cooking time 30 minutes
3 tomatoes, coarsely chopped
1 red pepper
2 green chillis (remove the seeds for less heat)
½ cup extra-virgin olive oil
2 onions, chopped
2 garlic cloves, chopped
2cm piece fresh ginger
1 tsp curry powder
1 tsp ground cumin
1 tsp ground turmeric
¼ tsp ground cardamom
½ tsp salt
1 cup plain yoghurt
1 tbsp tomato purée
1 sweet potato, peeled and cubed
1 carrot sliced
1.5 kgs skinless, boneless chicken thighs
1 can coconut milk
Coriander sprigs, sliced green chilli, lime wedges and steamed rice to serve
Blend the tomatoes, red pepper and chillis in a blender until almost smooth, then set aside.
Heat oil in a deep pot over a medium heat.
Add the onion, garlic and sauté until they soften.
Next, add the ginger, cumin, curry powder, turmeric, cardamom and season.
Stir until the spices become fragrant, (about 1 minute).
Add tomato/pepper mixture to the pot and stir to combine.
Stir in yoghurt and tomato purée, cover pot, and simmer for 10 minutes. Add potato and carrot and continue to cook until vegetables are tender, (15–20 minutes).
Add chicken, coconut milk, stir to combine, then simmer until chicken is tender and sauce thickens, (about 20 minutes).
Taste and season more if required.
Finally serve with steamed rice, lime, chilli and coriander sprigs.
Sri Lankan Aubergine Curry
Serves 2, prep time 15 minutes, cooking time 20 minutes
6 mini aubergines, sliced
400ml vegetable oil for deep-frying
1 onion, chopped
4 garlic cloves, chopped
4 fresh curry leaves
2 cinnamon sticks
1 tsp of crushed cardamom seeds
2 tbsp of Sri Lankan curry powder
1 tbsp of garam masala
1 tsp chilli powder
1 tsp turmeric
1 ½ can of coconut milk
3 chopped tomatoes
1 tsp of sugar
1 tsp salt
Juice of ½ a lime
Steamed rice to serve
Heat the oil in a deep pan, when the oil is smoking add the aubergines, deep-fry until lightly browned.
Remove from the oil and place on some kitchen towel to soak up the excess oil.
Next, add two tablespoons of oil to a deep pan and gently sauté the onions, garlic and curry leaves.
Add the spices and stir until fragrant. Pour in the coconut milk, stir and simmer for five minutes.
Add the deep-fried aubergines, tomatoes, salt, sugar and lime. Simmer for a further 10 minutes, stirring occasionally.
Finally, remove the cinnamon sticks, curry leaves and serve with steamed rice.
Maldivian Sword Fish Curry
Serves 2, prep time 15 minutes, cooking time 15 minutes
THE SPICE MIX
2 cardamom pods, seeds only
½ tsp fennel seeds
½ tsp ground cumin
½ tsp ground turmeric
½ tsp black pepper
Sliced red chillies
FOR THE CURRY
1 tbsp of coconut oil
3 garlic cloves, finely chopped
2.5cm piece of ginger, finely chopped
1 green chilli, finely sliced
1 onion, chopped
10 curry leaves, finely chopped
1 can of coconut milk
2 swordfish steaks, cut into 2cm cubes
1 stick of cinnamon
Heat the oil in a shallow pan, add the ginger, garlic and chilli, and stir.
Add the onion and sauté, stir in the curry leaves then add the spice mix.
Pour in the coconut milk, add the cinnamon stick, stir and bring to a simmer.
Add the fish to the pan, stir and cover, cook for 5-6 minutes until tender.
Serve with jasmine rice, topped with coriander leaves and red chilli.
Dahi Murg (Yoghurt Chicken Curry)
Serves 4, prep time 10 minutes, cooking time 20 minutes
4 tbsp natural yoghurt
1 tsp of salt
1 ½ tsp garam masala
½ tsp of chilli powder
1 tsp of garlic powder
¾ tsp of turmeric
3 large chicken breasts, cubed
2 tbsp sunflower oil
1 tsp of cumin seeds
2 large tomatoes, thinly sliced
A handful of chopped coriander
Pickled red onion
In a deep bowl, combine the yoghurt, dry spices and salt.
Add the chicken, stir well until coated.
Cover and chill for two hours, or overnight.
Now, heat the oil in a pan, when hot, add the cumin seeds.
When the seeds start to pop, a little at-a-time, add the tomato, (careful as the oil will spit).
Cook over a medium heat until soft.
Next, add the chicken, stir well then reduce the heat to a simmer.
Cover and cook for 15 minutes, stirring occasionally until the chicken is tender.
Stir in the chopped coriander and serve.
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