Azure - West Sussex Lifestyle May - Jun 2024

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30g fresh coriander, reserving a few for garnish 1 green chilli, deseeded and roughly chopped 1 tbsp lime juice 4 tbsp olive oil Salt To serve 1½ tbsp shop-bought tamarind paste 1½ tsp caster sugar ¼ tsp chaat masala Preheat the oven to 200°C fan. Put a large pan of salted water on to boil. Once boiling add the potatoes and cook for 4-5 minutes until cooked through. Drain the potatoes. Add the potatoes to a large baking tray – drizzle with the 2 tbsp oil, and top with the chaat masala, turmeric and seasoning. Toss to mix thoroughly. Roast in the oven, stirring once or twice, for 35 minutes, or until deeply golden. Meanwhile, make the coriander chutney. Put all the ingredients into a food processor or blender and blitz until smooth. Set aside. To make the tamarind dressing, whisk together all the ingredients in a small bowl with 1½ teaspoons of water until the sugar is dissolved. Set aside. Spread the yoghurt on a large serving platter. Top with half the coriander chutney, swirling it through without completely incorporating. Drizzle with half of the tamarind dressing, and top with the potatoes, shallot and chilli. Drizzle over the remaining coriander chutney and tamarind dressing, then sprinkle over the toasted seeds and reserved coriander leaves and serve. CHICKEN, SHALLOT AND CASHEW CURRY This warming, fragrant chicken curry is the perfect dish to cook over the weekend when you have a little bit more time. Serve with rice, chapatis and pickles for a delicious feast. Serves: 4 Preparation Time: 15 minutes (plus 2 hours marinating time and 30 minutes soaking) Cooking Time: 45 minutes For the chicken 2 tbsp Greek yoghurt 2 tsp turmeric Salt and pepper, to taste 800g skinless bone-in chicken thighs and drumsticks 2 tsp vegetable oil 6 cloves 1 cinnamon stick 120g round shallots, peeled and finely chopped 1 tsp sugar 100ml warm water ½ tsp ground cardamom For the cashew paste: 75g cashew nuts 5cm piece of ginger, peeled and roughly chopped 2 green chillies For the temper: 1 tbsp vegetable oil 2 round shallots, peeled and thinly sliced 30g cashew nuts 1 tsp mustard seeds 10 curry leaves Put the yoghurt, turmeric and salt and pepper in a bowl and stir to combine. Mix through the chicken, cover and leave in the fridge to marinate for at least 2 hours. Meanwhile, make the cashew paste. Soak the cashews in 100ml of warm water for half an hour. Put the cashews and their liquid in a blender with the ginger and chillies, blitzing to a smooth paste. Heat the 2 teaspoons of vegetable oil in a large, lidded saucepan on a medium heat. Add the cloves and cinnamon and let sizzle for a couple of minutes until fragrant. Add the shallots and cook, stirring often, until golden – around 6 minutes. Add the chicken and fry for 8 minutes until seared all over. Lower the heat, add the sugar, a pinch of salt and 100ml of water. Cover and simmer for 20 minutes, stirring halfway through. Stir in the cashew paste, simmer for a further 5 minutes, add the cardamom, and take the pot off the heat. Allow the curry to rest whilst making the temper – heat the 1 tbsp oil in a small frying pan on a medium heat. Add the shallots and cook for five minutes until starting to turn golden. Add the cashews and fry for a further 2 minutes. Add the mustard seeds and curry leaves, cook for 30 seconds. Pour the temper over the curry and serve with rice or chapati. 16 | www.minervamagazines.co.uk
Meet the Chef CYRUS TODIWALA The Three Counties Food and Drink Festival will be welcoming award-winning chef and author Cyrus Todiwala in their guest chef line-up on Sunday 28th July. Sally Thomson caught up with Cyrus to talk about his most recent cookery book and his visit to Worcestershire this summer. As an additional treat for our readers, Cyrus has kindly shared his classic Butter Chicken recipe with us. I understand that you are going to be involved with the Three Counties Food and Drink Festival in July, Have you done it before? No, not as yet, but I am looking forward to it. They caught me just in time before I made other plans. I understand that you were very much involved with your family cooking. So, did that trigger you love of cooking? Well, living in India you never thought of cooking as a profession? Now chefs have been glorified, they’ve got recognition, they’ve got exposure and there are now cooking programmes in India. In my days, if you opted to become a cook, you were considered an insult to a middle class family. Rather a disgrace more than anything else. When you entered the cooking profession you were fixated and decided that was want you wanted to do? Over a period of time, things like dyslexia or similar were treated as lethargy or laziness. There are certain things I just couldn’t do. One of them is maths, it didn’t gel with me. I’m a practical person so could have done a lot of things, but my tastebuds were good and my understanding of food evolved from childhood and over a period of time. What was the first dish that you made on your own? My first one was chapatis. We lived in what you call a joint family. My mother’s sister lived in one side of the house and we lived on the other side. My grand aunt used to make the most excellent chapatis. I used to help myself to them from her box. And with nobody else around I would take them and caramalise them with butter and sugar and then sell them to my cousins and my sister! Now your heritage, you have plethora of wonderful dishes, do you have one that you absolutely love or does it depend on your mood or is seasonality? Which is the one which makes your mouth water? As a child, one of the things I enjoyed most was my mother’s dish called eggs on potato. So we so coddled eggs on cumin flavoured potato. Do you know Ronnie O’Sullivan? He’s coming here for a class today so I’m going to teach him how to make that. We layer it up, we break a couple of eggs on top and we let them coddle nicely in the heat of the pan. In terms of your style of cooking is it Parsi cuisine? It was part of our upbringing as we are Zorastrians. Our religion is the oldest monotheistic religion in the world. We predate Christianity by about two and a half thousand years. We had to flee Persia from the occupation, and we had to seek refuge and the closest was India. But I do enjoy living here. Meanwhile I’m in love with the world. THE THREE COUNTIES FOOD & DRINK FESTIVAL As well as cookery demonstrations from Cyrus, the festival will showcase over 160 traders showcasing food, drink, gifts, crafts, garden products, and delicious street food and bars. There’s a full menu of family entertainment including a cookery school for kids, live music and more cookery masterclasses from Phil Vickery, Rachel Allen, and Marcus Bean, as well as Bake-Off favourites, Matty Edgell and Dan Hunter. www.threecounties.co.uk www.minervamagazines.co.uk | 17
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Azure - West Sussex Lifestyle May - Jun 2024

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