Have you heard about Curry for Change?
Its a fabulous concept! Its all about celebrating exciting bold indian food and raising awareness to help raise funds and support those struggling to feed their families.
A few weeks ago they asked me to get on board, and contribute a recipe, I could not be discurry-aged… s’cuse the terrible pun. Food, charity and kitchen experimentation, hells yes. Of course I was down.
After a little cookbook perusing for inspiration I decided to steer clear of the classic sauce based curry and create something a little different. This dish is inspired by Kitcheri – a classic indian rice dish, made with spices rice and mung beans. The squid part of the dish came about accidentally – as some of the best dishes do. I was originally intending on using scallops, but thought, that might be a little too decadent for a tuesday evening, so settled for squid instead.I was glad I did. The pleasing crispness of the squid with the spiced rice and the refreshing yoghurt drizzle really hit the nail on the head.
This is certainly a great summery curry dish. It is light and fresh, and simple to make. If you are planning on having it on a work night, I recommend you soak the mung beans overnight and marinade the squid the night before. So you are ready to cook the moment to get in the door.
So many people are scared to get out the box of spices, but in my opinion almost everything is better with a little spice. – I am talking spiced not spicy. A pinch of chilli, a grating of ginger, a kick of wasabi is not what I am referring to, but the other complexity of flavour achieved from spices like cardamon, turmeric, coriander seeds, cumin etc. Good spices used in the right quantities can completely transform humble dishes into magic. Get to know the different flavours in you cupboard and have a play around!
For the Squid
- 400g Squid
- Coriander to garnish
For the Marinade
- 1 tablespoon ginger and garlic paste
- 1/2 teaspoon salt
- juice of 1/2 lime
- 1 tbs greek yoghurt
- 1/4 teaspoon ground mild curry powder
- 1/4 teaspoon red cayenne powder
- 1 green chilli, finely chopped
- 1 tablespoon garlic oil
- cornflour – coat squid pre-cooking
Mung Bean Kitcheri
- 50g mung beans, soaked overnight
- 250ml water
- a pinch of ground turmeric
- 1 1/2 tablespoons garlic oil
- 1/4 teaspoon cumin seeds
- 3 spring onions, chopped
- 1/2 cm piece of fresh ginger, peeled and finely chopped
- 1/2-1 green chillies, finely chopped
- 3/4 teaspoons salt
- 1 cup basmati rice, boiled
- 1 tablespoons chopped fresh coriander leaves
- juice of 1/2 lime
Wash the squid and dry thoroughly. Put the squid in a bowl, add the ingredients for the marinade and mix well. Cover and leave to marinate for 20 minutes.
To make the kedgeree, wash the rice, put them in a pan with the water and turmeric and bring to a boil. Simmer for 25 minutes until the rice is nearly cook and all the water has evaporated, then remove from the heat and set aside.
Place a pan over a medium heat and add a good glut of olive oil. duct the squid in corn flour Cook the squid for 2 minutes. Remove and rest in a warm place for 5 minutes.
Heat the ghee or butter in a pan to smoking point and add the cumin seeds. When they crackle, add the ginger, green chillies and cook for a further 2 minutes.
Stir in the cooked mung beans and salt, and then gently fold in the rice. Stir over a love heat for 3-4 minutes.
Finish with the coriander, spring onions and lime juice. Remove from the heat and keep warm.
To serve, divide the kedgeree between 4 small serving plates, place the squid on kedgeree and garnish with cress/salad leaves.