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101006_quark file for hand blender - resized.qxp
a a s s m m a a l l l l b b u u n n c c h h ( ( a a b b o o u u t t 4 4 0 0 g g / / 1 1 ½ ½ o o z z ) )
f f r r e e s s h h c c o o r r i i a a n n d d e e r r , , w w i i t t h h s s t t a a l l k k s s
3 3 t t b b s s p p v v e e g g e e t t a a b b l l e e o o i i l l
2 2 t t b b s s p p s s c c o o c c o o n n u u t t c c r r e e a a m m , , o o p p t t i i o o n n a a l l , ,
b b u u t t n n i i c c e e
2 2 t t s s p p g g r r o o u u n n d d c c o o r r i i a a n n d d e e r r
1 1 t t s s p p g g r r o o u u n n d d c c u u m m i i n n
1 1 t t s s p p g g r r o o u u n n d d f f e e n n u u g g r r e e e e k k , , i i f f
a a v v a a i i l l a a b b l l e e
1 1 t t b b s s p p f f r r e e s s h h l l e e m m o o n n j j u u i i c c e e
s s a a l l t t a a n n d d f f r r e e s s h h l l y y g g r r o o u u n n d d b b l l a a c c k k
p p e e p p p p e e r r
•
Slit open the chilli, remove the
seeds and stalk then roughly
chop and place in a medium
sized bowl
SPICY DISHES
FRESH GREEN CURRY PASTE
•
Roughly chop the ginger (no
need to peel) and add into the
bowl along with the garlic and
half the oil
•
Snip in the coriander stalks but
reserve the leaf sprigs.
•
Pulse with the Dualit hand
blender to a chunky purée then
add the remaining oil, coconut
cream, if using, ground spices,
lemon juice and some salt and
pepper
•
Whiz until smooth then add the
coriander sprigs and pulse for a
few seconds to incorporate
•
Scoop the mixture into a lidded
jar and keep in the fridge until
required
25/01/2007
13:21
Page 22
TO THE MAKE THE CURRY
The paste makes enough for 3-4
chicken breasts or salmon steaks, or
400g (14oz) of peeled prawns
•
To make the curry, stir fry the
chicken breasts (chopped), the
salmon (cubed), or the prawns in
a little hot oil for 2-3 minutes (the
chicken will take longer than the
fish – about 6-8 minutes,
depending on the size of the
pieces) then mix in the curry
paste
•
Stir well, cook for 2-3 more
minutes and add a small cup of
water to thin a little
•
Simmer for a couple more
minutes and serve straight away
with steaming basmati rice
22
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