One day cookery course – £198 | Two day cookery course – £360 | Half day cookery course – £95. For the chicken, heat the oil in a sturdy frying pan or karahi over a medium heat, add the fennel, cinnamon and dagarful and fry for 1 minute. The search for the perfect curry continues…. Religion in India seems to be very much part of everyday life and at this temple they cook food free for worshippers and have another kitchen where they cook food to be sold after being blessed by a priest. The final dish cooked by Rick was the paneer jalfrezi and according to a poll featured in the British Curry Club’s in-house magazine, the jalfrezi is now the most popular choice in Britain’s Indian restaurants. Whilst filming Rick and the crew came across the beach of Mamallapuram, with four or five restaurants right on sand and brightly coloured fishing boats all the way along the Bay of Bengal. Rich, dark dals or crispy fried street snacks? Tonight Rick discovered even more street food with the pau bhaji from the streetside restaurant Sardar. Rick Stein’s Indian Journey When Stein was sent to India for three months to find the perfect curry, it turned out – surprise, surprise – to be a fish one. Serve with boiled rice. We’re now over half way through Rick’s Indian adventure and tonight’s episode saw him discovering Lucknow and the food of the Nawabs. Rick Stein Online Shop - Rick Stein's Fish Curry Paste. I think of the tandoor oven, and slightly scorched naan shining with ghee and garlic. Rick Stein's Fish Curry Paste Made in Padstow to Rick's recipe. He described it as a dish where you can get your hands dirty and enjoy with a nice cold beer. Thank you India for a mind blasting curry extravaganza! ... 'Fish & Shellfish' by Rick Stein is out now (£25, BBC Books) Online Editors. To celebrate Rick Stein’s India, Head Chef Lecturer Nick at our cookery school in Padstow has put together three very special foodie experiences. Rick Stein’s India will take you on a journey in search of the perfect curry. evening course from £ Available from 20th Mar Our one dish evening workshops are the perfect way to spend an evening in. To understand this country, you need to understand curry.” Rick Stein. It’s the lichen off a tree, known as dagarful, kalpasi or stone flower, with a flavour like cinnamon. You can find it online, but if it proves elusive, just add more cinnamon. Add the fenugreek, cumin, mustard seeds, curry leaves and chillis and fry, until aromatic. Pondicherry mackerel fish fry Friday 15 November 2013. British beef raj curry. Rick Stein's Cafe, Padstow Picture: Pondicherry Cod Curry - Check out Tripadvisor members' 3,920 candid photos and videos of Rick Stein's Cafe So that is it. Curry recipes including the Hairy Bikers' king prawn curry, Rick Stein's fish curry, a classic chicken korma recipe, a simple Thai green curry recipe and a vegetarian cauliflower curry recipe. He likes to enjoy it at breakfast with a fried egg on top, but also recommends trying it with raita and chapatis. Rick Stein Whenever I hear the word curry, I’m filled with a longing for spicy hot food with the fragrance of cumin, cloves and cinnamon. Slice the aubergine in half lengthways. This was delicious, even though I accidentally added a little too much water. Even 18 years later Rick is still having problems with mixers and grinders. Be careful as the mustard seeds will start to pop. Rick Stein explores the melting pot that is Mumbai in search of the bombil, the fish that immortalised Bombay Duck. It’s a very spicy and peppery dish, but one that tastes of real country cooking. Add the chicken and stir around for 1-2 minutes, then stir in the garlic, ginger, sugar, salt and all of the spice blend, and fry for 2 minutes. Thinking back to the first episode in Calcutta, Rick was very impressed by the skill and remarkable inventiveness of the master chefs on the streets in India. Add the water, and cook for about 10–15 minutes, stirring often and adding more splashes of water if needed to stop it sticking to the pan, until the chicken is cooked through and the sauce thick and reduced and clinging to the chicken. It seems too obvious that Rick would choose a fish dish for his favourite curry, doesn’t it…? This is an aromatic curry The recipe is adapted from Good Food magazine (April, ). Moving on to the rajma, or kidney bean curry, Rick confesses that this was one of the most surprising things he discovered on his Indian adventure – and one of those dishes where he would have no problem with being a vegetarian. Not necessary. Sign up for our monthly newsletter and get the latest tasty snippets from around the business, including inspirational stories, special offers, recipes and more…. Rick is always keen to meet new friends on his adventures, and tonight he met Rocky Mohan and his wife Rekha, who cooked their version of chicken korma, much to Rick’s satisfaction! Rick had another top tip when making this recipe, suggesting mashing some of the beans against the side of pan just before serving. When it came to Rick’s perfect curry it was the accidental find in Mamallapuram and the madras fish curry from the Seashore Garden café. If you like Rick Stein India , you might love these ideas If using dagarful, sort through it and remove and discard any pieces of bark first. Rick wasn’t sure whether this recipe would appear in the series though, as apparently the cook was very badly tempered when they were filming! When I was in India filming, I had a curry which I've called a Madras fish curry in the book. Rick stein indonesian seafood curry recipe, Rick Stein's Indonesian Seafood Curry. Both are rice dishes with strong Persian influences, but when made poorly both can be a little stodgy. 1 tbsp fennel seeds 1 tbsp cumin seeds 1 tbsp coriander seeds 1 tbsp black peppercorns 1 tbsp Kashmiri chilli powder, 50ml vegetable oil 1 tsp fennel seeds 5cm piece cinnamon bark 1 tbsp very roughly chopped dagarful or an extra 3cm piece cinnamon stick 150g shallots, diced Handful of curry leaves 700g skinless boneless chicken thighs, cut into 5cm pieces 20g/4 cloves garlic, finely crushed 20g/4cm ginger, finely grated 1 tsp sugar 1 tsp salt 100ml water. Choose a restaurant here. Heat a wide bottomed pot on medium and add half the oil. This healthy fish curry from The Royal Marsden Cookbook is low in fat but full of flavour. He has run the Seafood Restaurant for more than 25 years. I see deep red colours from lots of Kashmiri chillis, tinged with a suggestion of yellow from turmeric. Sensual spicy aromas or thick, creamy sauces? Made in Padstow to Rick's recipe. A peppery dish, but one that is full of real country cooking. “Whenever I hear the word curry, I’m filled with a longing for spicy hot food with the fragrance of cumin, cloves and cinnamon. This one is a typical Tamil dessert and is apparently always served at local weddings. But episode one saw him delve straight into the quest to find the perfect curry and it seems there are more complexities to curries than meets the eye. 2-3 tablespoons vegetable oil 1 cinnamon stick 1 … Put all the paste ingredients in a mini food processor and blend to a thick paste, adding a splash of water if needed. With plenty of milk, ghee and sugar this dish, like most Indian desserts, is best enjoyed in small portions! The famous Sangam poem Rick mentioned is ‘The Garland of Madurai’ and it paints a brilliant picture of the city in the days of the second-century, describing the perfume of flowers, ghee and incense that could be smelt for miles around. Try this Madras Fish Curry of Snapper, Tomato and Tamarind recipe by Chef Rick Stein. Tonight we also saw another vegetarian treat in the shape of the thoran, a dry vegetable curry from Kerala made from whatever fresh vegetables are available and cooked with mustard seeds, green chillies, ginger and grated coconut. Ingredients: g cooked. continues and he started in Mumbai with the squid curry from Karkera Canteen in Fort Mumbai. In the book, as only Rick could, he compares this to visiting York Minster and coming away with a Yorkshire pudding, blessed by the archbishop! Add the shallots and curry leaves and fry for 10 minutes until the shallots are softened and golden. Once the rice is cooked, it is pressed against a stone surface by hand; as they believe it gives an additional flavour(!).