Friday, April 6, 2012

Big Curry Flavour, No Cork

No matter where you live, finding a local Indian curry house is essential to life.  We have visited most of our local curry restaurants.   I am pleasantly surprised by the quality of of the meals served at the Bengal Curry House, Wynnum.  I thought I knew all about Indian curries but this restaurant has introduced me to some new delights.

New for me is their Rezalas, rich in coconut cream and fresh corinder.  Old favourites like Korma and Vindaloo are just as flavoursome as you'd expect.  On the heat scale medium is spicy so I would expect hot to be just that - be warned.  Add the Indian Tomato Salsa made with fresh tomato, onion and coriander, the usual chutneys, a chilled white wine and dinner is served.

Prices are reasonable and best of all in a country that can find a way to charge for everything, believe it or not, there's NO CORKAGE charge.

Beautifully done, Bengal Curry House, Wynnum.

Saturday, January 15, 2011

Din Tai Fung

Best dumplings ever! or so the legend goes.

On a visit to Sydney we took up the recommendation to try Din Tai Fung, Shop 11.04 Level 1 World Square Shopping Centre 644 George Street, Sydney.

We were not dissappointed.  Bustling service with wait staff wired for sound and very efficient.  Be early as the crowds build.

See review here.

Sunday, December 13, 2009

Trini Bodi Curry

Bodi Curry (Green Beans)
• 3 cups of sliced green beans
• Ghee or vegetable oil
• ¼ teaspoon turmeric
• ¼ teaspoon curry
• salt

I a pan, add small amount of oil over high heat. Cook turmeric and curry powder in small amount of water.

Add beans and mix well, salt to taste. Cook until still crunchy.

Trini Green Mango Chutney

Green Mango Chutney
• 5 green mangoes (can substitute green golden apples)
• Ghee or vegetable oil
• 2 tbls chopped garlic
• 2 handfulls of brown sugar
• 2 tabls of black amchar massala
• Hot pepper sauce to taste

Slice mango, leaving skin on. Discard seed. Put in boiling salted water and cook until tender (3-4 minutes)

In a pot over high heat add oil and sauté chopped garlic.

Add mango, sugar, missala and pepper sauce. Mix and cook for 2-3 minutes

Trini Pumpkin Curry

Pumpkin Curry
• 2 ½ lbs peeled and sliced pumpkin
• 1 tbls chopped garlic
• Salt to taste

In a pot add small amount of oil to cover bottom and heat
Sauté chopped garlic
Add pumpkin and salt
Add water if necessary
Cover and cook over low heat until pumpkin is cooked

Sunday, October 4, 2009

Grace and Gary's Authentic Trini Rotis

As found at the Roti Shack located in Powerboats Chaguaramas, Tinidad. Many thanks to Grace and Gary for showing me how to prepare authentic Trini Rotis

Dal Phouri Roti

Roti Dough (for 15 roti)
• 2 ½ lbs Flour
• 2 ½ tbls Baking Powder
• 2 tbls Oil
• Water

Mix together, knead lightly and form into a ball. Texture should be like a soft bread dough. If too sticky add more flour
Dust with four and cover with damp cloth and let rest for ½ hour

Dal Phouri (yellow split peas)
Boil peas until just becoming soft but firm. Drain and put in a food processor, cuisinart, mill or grinder and grind into a fine smooth past. It is best NOT to use a blender as this makes them too finely ground and mushy.

If too dry add 1 tbls of oil

Add pinch of geera (ground cumin seed) and salt to taste.

Dal Phouri Roti
Take roti dough, flatten out into a disk, like an ‘a’ cup bra and fill with dal phouri.

Fold over and seal into a ball, dust with flour and set aside,

Continue until all the dough is used

Roll out flat and thin like a pizza. cook on a large flat hot oiled griddle or pan.

Turn frequently, brush with oil as needed. Fold in half and then quarters and set aside.

Assemble Roti add

• Chicken Curry
• Potato and Channa
• Pumpkin
• Green Beans
• Mango
Fold roti wrap around filling into a small parcel

Chicken Curry
• Ghee or vegetable oil
• 3 tbls chopped garlic
• ½ teaspoons turmeric
• 3 tbls curry powder
• 5 lbs of chicken in small pieces
• Marinade of blended shadow beni (or coriander), green onions, lemon juice)
• Salt to taste

Marinade Chicken pieces

In a heavy pan add oil, enough to cover bottom of the pan over a high heat
Cook garlic then add turmeric, curry powder and water to make a paste. Cook until bubbles start to form (approx 2-3 minutes)

Now add the chicken pieces and stir, coating with the mixture until almost dry.

Add a little hot water if necessary while cooking and be sure to tune the chicken at intervals to make sure all the chicken is cooked.

Potatoes and Channa Curry
• 2 lbs of potatoes cup into small cubes
• 1 can of Channa (Chick peas, You can use dried channa, soak overnight and cook until tender)
• Ghee or Vegetable Oil
• 2 tbls chopped garlic
• 2 ½ teaspoons turmeric
• 5 tbls curry powder
• Water
• Shadow Beni (or Coriander)
• Salt to taste

In a heavy pan add oil, enough to cover bottom of the pan over a high heat
Cook garlic then add turmeric, curry powder and water to make a paste. Cook until bubbles start to form (approx 2-3 minutes)

Add cubed potatoes and coat well with mixture
Add Channa and mix well
Add just enough water to cover and let simmer over low heat
When cooked add either whole Shadow Beni leaves or chopped.

Monday, September 7, 2009

The One Dollar Breakfast, Trini Style

Sada Roti and Baigan Takeaway Breakfast

This morning Robert and I stumbled off the boat and walked about 50 yards to breakfast. For Robert it was potato but I can never pass up a chance to eat eggplant so my order was Sada roti with potato and baigan (eggplant).

I watched as the roti dough was rolled out and roasted over the flame, then filled with potato and the superb baigan. It occurred to me that I should be taking pictures as heaven in a paper bag was created before my eyes.
Back aboard Bristol Rose and a quick search revealed the fabulous Simply Trini Cooking. Creator of Simply Trini Cooking, Felix Padilla has already done a better job of photographing, describing and demonstrating this traditional Trinidadian dish than I could ever hope to do. Thanks Felix, for sharing!

$6TT (6 Trinidad dollars - just US$1), buys breakfast at the Roti hut in Power Boats yard, Chaguaramas. I think we must have died and gone to heaven. Tomorrow morning we live again... at the roti hut!
Update: Plantain and Okra filling Yum!