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NewsTalk Curry Cook-Off



 


NewsTalk recently held the finals of the 2012 Curry Cook-Off at KAL's cooking theatre in Citywest. Three finalists from hundreds of entries prepared their best curry dishes for the judges.


A big congratulations to Margaret, Ramen and our other finalists and everyone who took part in Newstalk's Curry Cook-Off show, especially our winner Eithne Jarrett who is sharing her recipe for the Best Curry in Ireland with you!


Try Eithne's winning recipe below.


Kofta Kari

450g Minced Beef
2 slices white bread (crusts removed) crumbed. (use gluten free bread if you need to)
125g ground almonds
1 large spanish onion chopped
6 large cloves garlic chopped
2 – 3 green chillis chopped (More if you like it hot)
2 inch piece fresh ginger root chopped
1 large bunch fresh coriander leaves roughly chopped (reserve a few for garnish)
1 tsp salt
1 tsp ground cumin seed
1 tabsp ground coriander seed
Half tsp crushed green cardamon seed (crush pods in a pestle and mortar and remove husks then crush seeds)
200g Glenisk Low fat greek style natural yogurt
1 tin chopped tomatoes
Half large tin coconut milk
1 tsp hot curry paste (Pataks Madras is good)
Juice of 1 lime
1 egg
Olive oil for frying


Meatballs:

Blend onion, garlic, chilli, ginger and coriander leaves to a paste.

In a large bowl combine half of the paste with the beef, breadcrumbs, almonds, the ground cumin and coriander, half tsp salt and the egg. With clean hands roll the mixture into small walnut sized balls. Heat 4 tbsp oil in a heavy based frying pan and fry the meatballs very gently shaking the pan gently until they are nicely browned. Turn down the heat to a minimum and let them cook gently while you make the sauce.



Sauce:

Heat 4 tbsp oil in a deep wok. Add the remaining paste and cook gently until golden. Add the tomatoes, half tsp salt, yougurt and coconut milk. Stir i n the teaspoon of Pataks Madras Paste. Stir well and cook very gently until nicely thickened. Add the meatballs gently and turn down the heat. You can add a little finely chopped green chilli at this stage if the sauce needs a bit more heat.Simmer very gently for 15 – 20 mins and carefully turn the meatballs over so that they do not break up in the sauce. Season with the crushed cardamon seeds and squeeze over the lime juice.



To serve:

Cook Basmati Rice until tender. Mould rice in a ramekin dish and turn out on to a heated plate. Serve meatballs alongside the rice with a garnish of fresh coriander leaves and slices of fresh lime.



Serve with side dishes as follows:

Cucumber Raita: – peel, deseed and finely chop half a cucumber. Stir into natural yogurt and stir in some chopped mint leaves, a chopped scallion and a little salt. Place in a nice dish and sprinkle with cayenne pepper.

Fresh Mango and Lime chutney:- Peel and chop 2 almost ripe mangos and place in a small saucepan with 1 cup of white wine vinegar and 1 cup water. Simmer until tender. Add 2 tabsp sugar and the juice of 2 limes. Throw in the lime halves and let all simmer for 30 mins. Watch it does not burn.


Add a small sprinkle of red chilli flakes. Remove the lime halves and squeeze the juice over the mangos. Stir well and place in a nice dish to serve.



Clip from the event.