Curry Blog

 “To celebrate National Chip Week I’ve teamed up with Cobra beer to create this rich, unique and luxurious curry sauce which is guaranteed to both complement the great British chip and tantalize the most discerning of taste buds.  Even better, this simple and versatile sauce can be easily stored in your refrigerator for up to five days and makes a delicious cold dip as well“ – Cyrus Todiwala.

 Ingredients:

- 2-3 fresh or dried morel mushrooms

- 50gm ground almonds

- 1 tin coconut milk

- 2 heaped tbsp butter

- 1 or 2 green chillis (depending on taste) – slit into 4 lengthways

 - 2 garlic cloves – peeled and very finely chopped

- 1 small banana shallot – very finely chopped

- 1 heaped tsp good English smooth mustard

- 1 level tbsp madras curry powder

- 1 heaped tbsp fresh coriander – chopped

- 1 sheet gold leaf 

 Equipment:

- 1-2 litre capacity casserole or saucepan

- Strainer

- Blender/ liquidizer

- Wooden spatula

- Heat resistant scraper

- Bowl

- High spirits (for the enjoyment) 

To serve:

- A portion of your favourite chips.  For the ultimate homemade chip, why not try Heston Blumenthal’s triple-cooked chips

- King Cobra – best served shared and ice cold

Method:

- Clean and chop your morel mushrooms into very tiny pieces. If using dried morels, soak them for a while (or as instructed on your package) drain and chop

- Puree the ground almonds with the coconut milk and set it aside ready for use

- Take the casserole or saucepan and heat it on a medium flame

- Add the butter and, once melted and foaming, add the mushrooms and sauté for a minute or two. Drain over a small bowl in the strainer

- Return the butter to the pan and add the slit green chillis.  Sauté for a minute or two, then add the finely-chopped garlic

- As soon as the garlic turns pale add the finely-chopped shallots and continue to sauté for a couple of minutes until the shallots turn pale

- When the shallots turn pale add the chilli powder, incorporate the pureed almonds and coconut milk – stirring until well blended

- Bring to a boil and simmer for three to four minutes before adding the mustard paste

- Remove from the cooker and add the sautéd mushrooms.  Keep mixing until the mustard settles down – this might take a minute or two

- Check the seasoning and see that it is to your liking

- Now add the chopped coriander and stir it in – ensuring the mixture is blended into a smooth sauce

- Finally, garnish with a flourish of gold leaf before serving with a portion of your favourite chips and a glass of ice cold King Cobra.