FES­TIVE CURRIES

Spice up your Christ­mas with Tom Ker­ridge’s freez­able dishes

BBC Good Food - - Contents - pho­tographs TOBY SCOTT

Ilove curry. I don’t care if it’s Thai, In­dian or chip shop curry sauce (though to be fair, that’s my favourite), the warmth of spices cooked with big flavours like gin­ger and gar­lic is ad­dic­tive. An­other thing I love about them is that most ac­tu­ally get bet­ter if they’re made ahead and they freeze beau­ti­fully, plus they’re straight­for­ward to make and serve, they feed loads of peo­ple and you get mas­sive re­spect for cook­ing one. So here are my three favourites for freez­ing, giv­ing you a lit­tle some­thing dif­fer­ent to have up your sleeve when it comes to host­ing over the hol­i­days.

Veni­son madras

The red meat in this curry is in­ter­change­able with lamb or beef, but I’ve used veni­son to make it more of a cel­e­bra­tion. I’ve given you two op­tions here, one for an easy curry us­ing a shop-bought paste or a recipe for the paste if you have time.

SERVES 6-8 PREP 30 mins

COOK 3 hrs 25 mins plus overnight mar­i­nat­ing EASY G

1.5kg stew­ing veni­son, diced into large chunks around 3cm square For the mari­nade

8 gar­lic cloves, grated thumb-sized piece gin­ger, grated 100ml full-fat plain yo­gurt

1 tbsp sweet smoked pa­prika 60g tomato purée

For the sauce

100g but­ter

5 large onions, chopped

8 gar­lic cloves, peeled and grated 6 tbsp Madras spice paste, shop­bought or see recipe, right 600ml beef stock

400g can chopped toma­toes 100g creamed co­conut in a block 10 dried curry leaves rice, sliced green chilli and nat­u­ral yo­gurt, to serve 1 To make the mari­nade, mix all the in­gre­di­ents for it with some salt in a bowl, add the veni­son and stir to coat, then cover and place in the fridge overnight.

2 Heat oven to 220C/200C fan/gas 7. Spread the veni­son out on a bak­ing tray lined with parch­ment and roast for 30-35 mins, stir­ring halfway through if needed, un­til the meat has lots of colour. If the meat is re­leas­ing too many juices, spoon some of them off halfway. Re­duce the oven to 170C/150c/gas 3.

3 While the veni­son is cook­ing, heat the but­ter in a large casse­role dish and fry the onions for 15 mins over a medium heat un­til golden brown, then add the gar­lic and cook for a few mins more. Stir in the spice paste and fry for 5 mins, then add the stock and toma­toes and crum­ble in the creamed co­conut along with the curry leaves. Bring to the boil, add the veni­son to the dish and stir to coat in the curry sauce. Sea­son with salt, then cover and cook in the oven for 2 hrs-2 hrs 30 mins un­til the sauce has thick­ened and the meat is ten­der. Chill for up to three days and re­heat be­fore serv­ing, or freeze for up to three months (see p84 for Tom’s freez­ing tips). Serve with fluffy rice, a dol­lop of yo­gurt and some sliced green chilli.

GOOD TO KNOW fi­bre • iron • 2 of 5-a-day

PER SERV­ING (8) 455 kcals • fat 19g • sat­u­rates 12g • carbs 18g • sug­ars 14g • fi­bre 6g • pro­tein 49g • salt 0.7g

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