Nazley’s Aubergine (Brinjal) in a creamy coconut sauce, topped with fish poached in the creamy sauce

Nazley’s Aubergine (Brinjal) in a creamy coconut sauce, topped with fish poached in the creamy sauce

TRH Nazley's Aubergine (brinjal) in a creamy coconut sauce Topped with fish poached in the creamy sauce

Olive oil
2 medium size onion finely chopped
1 teaspoon whole coriander seeds
7 curry leaves
4 large Aubergine (peeled and cubed)
Salt to taste
1 teaspoon ginger garlic
2 1/2 Tablespoon Fish masala
1/2 Tablespoon tumeric
1 Tablespoon Garam masala
1 Tablespoon Coriander masala
1/4 cup Spring onion finely chopped
1/2 cup finely chopped dhania
8 pieces of fish (washed and any choice of fish)
1 can coconut milk, I used coconut powder mixed in 1 1/2 cups hot milk.

Braise onion with coriander seeds and curry leaves in olive oil.
Add ginger garlic.
Light in colour. Then add Aubergine.
Braise for 7 mins. Then add all spices. And spring onion. Add 1/2 cup water and cook till thick.
Add coconut milk or coconut powder mix. Stir well.
Then place the fish on top , spoon the sauce over the fish.
Do not break the fish. Sprinkle with dhania and close the lid. Poach till sauce is thick and fish is done about 7/8 mins on a low heat.
Serve wih basmatic rice, mango salsa.

Prepared, tried and tested by: Nazley Ally

Niki’s Taditional Lamb Curry

Niki’s Taditional Lamb Curry

TRH Niki's Taditional Lamb Curry

Cut of all the fat from 1 kg lamb
Cut into curry pieces
Wash and drain well
Heat up some oil
Add to it 2 whole cinnamon sticks broken into half
3 whole cardamon pods
1 bayleaf
1 star aniseed
±1 tsp somph seeds
1½ tsp whole cumin seeds

Let that splutter for a few seconds and then add 1 finely sliced onion
Once golden add in your washed lamb pieces
1½ tblsp ground ginger garlic paste
Fry that well for about 10 minutes and then top with boiled water
Cook further until lamb is feeling firm but a bit soft
Let the water dry up and add 2 full tblsp Taj Mahal/Osmans Mixed Masala
1 tblsp Osmans/Taj Mahal Chilli Powder
Fry for a minute and then add half a tomato
Curry leaves and
Quartered potatoes (about 3-4)
Salt to taste
Fry well on low for about 15 minutes
Top then with boiled water and cook until potatoes are done
Carry on topping with water for a lovely gravy, a little at a time
Garnish with Dhunia.

Prepared, tried and tested by: Niki Singh

Melanie’s Spicy Spaghetti

Melanie’s Spicy Spaghetti

TRH Melanie's Spicy Spaghetti
So as requested for a post for Golden Oldie recipes passed down from generation that invoked childhood memories was my mother’s Spaghetti and Frikkadels, not as we know them today as Spaghetti and Meatballs or Kebabs. If I say we having Spaghetti and Meatballs I get asked which way your way or mummy’s way – this was mummy’s way and we insisted on it at least once a week. (without the chili).

Ingredients
1 pkt spaghetti prepared as instructed (reserve a cup of pasta water)
1 red onion finely chopped
1 green onion finely chopped
2 green chilies chopped
4 slices of streaky bacon chopped (optional)
1 large sachet tomato paste
1 tsp sugar
Salt and fresh black pepper to taste
½ cup grated cheddar cheese
Fresh parsley for garnish

Method
Fry the onion till tender, add pepper fry till soft. Add bacon and fry till crisp. Add chilies and fry for a few seconds. Add tomato paste and a little of the pasta water and fry till a bit saucy. Add salt and pepper and sugar. Add spaghetti and mix with pasta spoon until tomato paste is combined, add the reserved pasta water to loosen. Stir in the cheese and reduce heat to low till all cheese has melted and combined. More pasta water may be needed. [Variation – mushrooms may be added]

MEATBALLS
Ingredients
1 red onion chopped
1 white onion chopped
2 cloves of garlic chopped
1 red pepper chopped
Chili (optional)
Handful of fresh mint and thyme leaves finely chopped
2 Tblsp olive oil
700 ground meat (I used 500 lamb 200 pork mince) you can use any ground meat
1 egg, beaten with 1 Tblsp milk
½ cup bread crumbs
1 tsp garlic and herb mix
1 tsp cumin powder
1s tsp jeera/dhania powder

Method
Add the onions, garlic, chili (if using) and pepper to a food processor and pulse till fine but not pureed. (or you can grate them individually).
Heat Olive in a pan and the vegetables and lightly fry to 2-3 minutes and leave to cool completely.
Once cool add to the ground beef together with the rest of the ingredients. Form golf size meatballs and refrigerate for 30 minutes.
Line a baking sheet with foil and spray with cooking spray.
Bake in preheated oven at about 160 till cooked through.
Watch that they don’t dry out – ovens may vary.

Prepared, tried and tested by:  Melanie Kramar

Amina’s Portuguese chicken

Amina’s Portuguese chicken

TRH Amina's Portuguese chicken

I used 1½ chicken, just the breast, wing, leg and thigh pieces made slits
Washed, drained water and marinated in 2½ tsp chilli powder and 1 tablespoons lemon juice, 1 tsp garlic and ginger and 2 tablespoons oil.
Leave for about 1 hour
Then steam chicken for 5 minutes in a bit of water and make sauce

Sauce:
1 cup fresh cream
2½ tablespoons tinned tomato puree
100g butter
3 tablespoons nandos wild herb
3 tablespoons nandos hot peri peri
½ tsp frsh ground black pepper
Boil sauce ingredients together
Pour over chicken that’s packed in an oven tray
Bake at 180 degrees for 30 minutes

Prepared, tried and tested by: Amina Wackie Shaikh

Melanie’s Mutton/Lamb Curry Bunny Chow

Melanie’s Mutton/Lamb Curry Bunny Chow

TRH Melanie's Mutton Lamb Curry Bunny Chow

Ingredients
500g Lamb or mutton(bite size pieces) (or less how don’t know many you making)
On or off the bone (used lamb knuckle)
Oil to coat the pot
3 medium sized onions chopped
1 large cinnamon stick
1 Tblsp garlic/ ginger paste
3-4 sliced green chilies
2tsp salt
1 tsp fennel seeds
1 tsp jeera seeds
2 tsp corander seeds
4 cardom pods
1 star anise
1 sprig curry leave
¼ tsp turmeric
2 tbpl Kashmiri chili powder
2 tblsp Osmans/kashmiri masala (Or Taj Mahal)
1 tsp danha jeera powder
1 tblsp garam masala
4 even sized UPT potatoes chopped small chunks
1 bunch fresh coriander (chopped dhania)
1 large tomato grated
2 Tblsp tomato paste
½ tsp sugar
Boiling water as need

Dry fry seeds in hot pan till aromatic then grind in coffee grinder (or pestle and mortar).
To hot oil add onion, and seed spices.
Fry until onion is soft
Add your meat and coat and cook for 15 minutes till colour changes.
Add masalas, (except garam masala) chilies the garlic and ginger and curry leaves and let it fry with the meet don’t let it catch at bottom of the pot.
Add ¼ cup boiling water if necessary and cook for 20 minute or so.
Add the grated tomato, tomato paste and sugar to meat and add the salt thereafter and cook until your meat is tender.
Then add your potatoes and cook on medium / low heat until potatoes are soft.
Add your garam masala. Check your pot regular to check gravy consistency.
Must have lots of gravy. When potatoes are done add your fresh dhania.
Reserve a few sprigs for garnish.
Cut your bread loaves in half and fill to the top so that the gravy spills over and serve with a side carrot salad.
Don’t worry if your curry messes over the sides – it’s a must – and you DON’T use a knife and fork, the best way to enjoy it is with your hands – have coke and serviettes handy.

Prepared, tried and tested by: Melanie Kramar

Mona’s Baby Back Ribs

Mona’s Baby Back Ribs

TRH Mona's baby back ribs

INGREDIENTS
Servings: 2-4
1 rack baby back ribs, halved
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon pepper
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons paprika
1 cup bbq sauce

PREPARATION
Preheat oven to 275°F.
Place the half racks on a baking sheet lined with foil. Mix all spices together in a small bowl and sprinkle evenly onto the ribs. Rub in the seasoning evenly on both sides. Cover with the foil and bake for 2 hours.
Increase oven temperature to 500°F.
Remove the ribs from the foil and place on baking sheet. Spread the bbq sauce evenly on the top.
Bake for 10 minutes. Rest the ribs at least 10 minutes.
Slice and serve!

Prepared, tried and tested by: Mona Aumair