Tuesday, 13 April 2010

• Celeriac Curry

I thought I'd post tonight's 'main event'. I'm excited about this recipe because Steve and I have been working on it together. It is an adaptation of a Kelara potato curry recipe (source tba...) I found while trawling the web for recipes. I mean, what does one do with celeriac - other than mash it or roast it?

Lately however, neither of those treatments seems attractive - we have been consumed with Indian food for several months now. Then this celeriac appears in our weekly veg box! Whoever heard of 'Celeriac Curry'???

You have! Look:

Kerala Easy Celeriac Curry

1 celeriac, peeled and cut into 2cm cubes
1/2 tsp mustard seeds
1/2 tsp red chilli flakes
12 curry leaves
1 large onion, sliced
3 green chillis, deseeded and chopped
3 cloves garlic, chopped
1 tsp tumeric
1 pinch asafoetida (hing)
1/2 can chopped tomatoes
1 handful coriander leaves, chopped

1. Place the celeriac chunks in a large pot of cold water and bring to the boil and cook until the celeriac is soft. Drain and set aside.

2. Heat oil in a sauté pan until it's very hot then add the mustard seeds, red chilli flakes and curry leaves. Allow to sputter for thirty seconds.

4. Add the onion and fry until starting to soften (about five minutes)

5. Add the green chilli and garlic and fry for a further five minutes, or until the onion is soft and translucent.

6. Stir in the powdered spices, mix well then add the tomatoes and stir well.

7. Simmer the mixture for five minutes then stir in half of the chopped coriander leaves.

8. After two minutes, add the cooked celeriac and stir well to coat evenly with.

9. Heat on a low flame until the celeriac is warmed through.

Serve garnished with the remainder of the chopped coriander leaves

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