Tuesday, November 17, 2009

Curry, Beer and Wii

Ian and I both had the same idea!! I had decided to make curry for dinner unbeknown to Ian and was just on my way home when I recieved a text from him saying, "Fancy a Wii night, beer, games and snacks". Excellent, so last night we had curry, beer and games. It was awesome.

Prior to this text I was wanting to make a nice dinner for Ian as he has been helping me out so much in taking and processing the photos for me book. He had also helped me with the new blog layout and spent most of his weekend doing it. So it was time for me to spoil him. I bought him a single red rose to show him my appreciation and started making him a gourmet curried meal. I had been toying with the idea of making a curried cauliflower soup for a while and thought a small bowl of this would be welcoming as a starter, followed by chicken madras and pilau rice. I am not too keen on cauliflower as I find it tasteless unless I eat it raw with a dip or have it in a piccalilli. I was determined to change my opinion of this humble vegetable.

I had a rough idea of what I wanted to put in the recipe, but I was unsure as to use coconut milk or cream. I didn't want it too sweet or too creamy, so I did a little taste test and took some of the soup and added the coconut milk, it tasted awesome. So I used a 1/4 cup in the main soup pan and thinned it out with regular milk. I finished the soup off with a small handful of chopped cilantro and served it with a spiced popodum. The soup was mild in flavor of both cauliflower and curry and worked well with the crunch of the popodom . It was served  alongside small bowls of  Indian tomato salsa and mango chutney. We scooped the soup up with the popodum not too dissimilar to a vegetable puree dip. It was gorgeous, I love picky food, so I was in heaven.

Curried Cauliflower Soup

1 Cauliflower cut into florets
1 medium carrot
1/2 White onion
3 Garlic Cloves
4 Cardamom Pods crushed
1 Tsp Madras Curry Paste (Any Indian curry paste can be used, Madras is my favorite)
1 Small potato
1Tbsp Butter
1 Tbsp Oil
Turmeric Powder
Salt & Pepper
2-3 Cups Chicken Stock
1/4 Cup Coconut Milk
Small handful of cilantro

Firstly dice the potato into small cubes and place in a roasting tin with the cauliflower and garlic. Sprinkle with the cardamom, turmeric, salt and pepper, then drizzle with oil. Roast in a preheated oven at 400 degrees for approx 20 minutes until the cauliflower turns golden brown. I like to keep the garlic cloves whole as they take on a nice subtle flavor when roasting. If garlic is chopped up finely it is likely to burn causing a bitter flavor.

Whilst this is roasting, dice the onions and carrots finely. Using a deep pan saute them in the oil and butter over a medium heat until the onions turn translucent and the fat turns golden in color. Add  2 cups of the chicken stock to the pan and the curry paste and continue to simmer.

Once the roasted vegetables are ready add them to the stock (if there is not enough liquid in the pan add the remaining cup of the chicken stock), cover and simmer until the vegetables are soft.  Blitz the soup to a fine puree and add the coconut milk and enough milk to loosen the soup to your desired thickness. Taste the soup and add seasoning if required or more curry paste. To finish the soup off,  finely chop a small handful of cilantro and stir in. Serve with spicy popodoms.

1 comment:

  1. YUM!!!!! And I just had MORE Indian food for dinner!!!!!