ABOUT Sarah Ali Choudhury

Transcription

1 RECIPE BOOKLET

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3 ABOUT Sarah Ali Choudhury Sarah Ali Choudhury is an award-winning Indian food expert, TV chef and food columnist. Sarah is passionate about sharing the joys of Indian cuisine whether through TV, radio or print media, live cooking demonstrations, social media or bespoke teaching. Named the youngest Asian woman to run a restaurant at the age of just 20, Sarah has gone on to capture the delights of Indian cuisine through her recipes which have featured in print and online publications locally, nationally and internationally. Sarah is on a mission to transport the flavours of Indian cuisine into simple, achievable recipes that can be enjoyed by all. She is a firm believer that everyone can make a delicious Indian meal, no matter how much experience they have in the kitchen. Full of enthusiasm and a true love of cooking, Sarah takes great delight in teaching people simple meals and recipes from all over India. Sarah loves to dispel the myth that all curries need numerous complex spices and loves to tackle the intimidation that can so easily lead people to pick a jar of curry sauce off a shelf rather than cook from scratch. Sarah had been recognised as an inspirational and motivational speaker and has spoken at numerous events including at the Chartered Management Institute, the Federation of Small Businesses for London, the Elite Business Women s Network as well as Universities, Colleges and Schools. Sarah is the recipient of multiple awards including winner of The Venus Influential Woman of the Year (sponsored by Mercedes-Benz), and finalist for The Venus Inspirational Woman of the Year (sponsored by Bournemouth University). She is currently Lead Ambassador for the Venus Awards for Sarah was one of eight selected finalists out of 8,000 contestants in Tommy Miah s International Indian Chef of the Year competition. Sarah has also won New Kid on the Block in the UK Small Awards, launched in 2017 to recognise the achievements of small businesses in the UK. Sarah has appeared in the British Bangladeshi Who s Who guide for 2017, and was given a standing ovation by the Bangladesh Catering Association for her contribution to The Asian catering industry. A restaurateur, TV chef and owner of a Gourmet Indian Event Catering business, above all Sarah is a home cook, passionate about feeding her family healthy and delicious, home-cooked Indian food. Sarah is an Ambassador for the UK Nepal Friendship Society and Child Nepal, and has worked to provide meals for the homeless in her local area through Let s Feed Bournemouth. A keen advocate of women s rights, she is also a supporter of the Janaki Women s Awareness Society. 1

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5 EASY CHICKEN CURRY INGREDIENTS 2 tbsp sunflower oil 1 chicken breast (around 300g) - cut into small cubes 2 small shallots (finely chopped) 1 spoon garlic paste 1 spoon ginger paste 1/2 tsp salt 1 tbsp mixed curry powder Quarter tsp turmeric powder 2 small plum tomatoes (cut into quarters) Fresh coriander (for garnishing) METHOD Heat the oil in a pan (I prefer a wok), and allow the oil to get hot. Now put all the ingredients into one bowl - you don t even need to blend the ingredients. Once the oil is very hot put all the ingredients into the wok. Stir well so the chicken is well coated with all the ingredients. Leave it for about 3 minutes. Add half a pint of water and stir. Leave for a further 10 minutes stirring occasionally. By now the water has reduced and the chicken is cooked thoroughly. Serve garnished with some sprinkled fresh coriander. How easy is that?! 3

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7 TOMATO PRAWN FRY INGREDIENTS 250g prawns 10 small or cherry tomatoes (chopped into quarters) 2 tbsp sunflower oil 1 finely chopped onion 4 cloves grated garlic 1/4 tsp salt 1 tsp black mustard seeds 1/4 tsp tumeric powder 1/2 tsp ground coriander 1 heaped tsp curry powder METHOD Heat a frying pan and pour in the oil, allow the oil to heat up. When hot, add the mustard seeds until they pop. Then add the grated garlic, the onion and the salt and gently fry for 4-5 minutes. Add the tumeric, coriander, curry powder and stir well then add 2 tbsp water. Allow the spices to cook for about 4-5 on a low-medium heat. Add the prawns and stir well. Then add the tomatoes and cook on a medium-high gas for about 3-4 mins. Then turn it to a slow gas for 5 mins or until the sauce is thickened. Serve and enjoy! If you like a bit of spice add some dried chilli flakes with the mustard seeds in step 1. This can be eaten on its own or as a salad. Tomato Prawn Fry also makes a great healthy wrap or jacket potato filling. 5

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9 FISH CURRY INGREDIENTS 2 tbsp vegetable oil 1 tbsp mustard seeds 1 2 inch ginger (peeled and grated to a paste) 4 cloves of garlic (finely chopped) 1 2 medium or 1 small onion (finely chopped) 1 2 tsp turmeric 1 4 tsp chilli powder or chopped chilli (according to taste) 1 tsp coriander powder 200ml water 200ml coconut milk 1 tsp tamarind paste 2 fillets of firm- fleshed white fish (cut into 2-3 inch pieces) Salt to taste 1 tbsp chopped coriander (optional) METHOD Heat oil in a saucepan over a medium heat. When hot add the mustard seeds and fry until sizzling. Add the onion, ginger and garlic and cook until the onions starts to soften (2-3 minutes). Stir in the turmeric, chilli powder and coriander powder and fry for about 2 minutes. Turn the heat down if there is any sticking. Add the water, coconut milk and tamarind paste. Once boiling, add the fish, cover the pan and cook for about 5 minutes. Sprinkle coriander if using and serve. 7

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11 TARKA DHAL INGREDIENTS 1 cup of red lentils (washed and rinsed thoroughly) 1 small onion (finely chopped) 5 garlic cloves (finely chopped) 1 tsp cumin seeds 1 2 tsp mustard seeds (optional) 1 2 tsp turmeric 1 2 tsp salt (or to taste) Fresh coriander 3 cups (750ml water) Oil for cooking METHOD Place the lentils in a medium saucepan with 2.5 cups of water and over a medium-high flame. Add chopped onions, 1 2 the chopped garlic, turmeric and a splash of oil. Mix thoroughly and allow to boil, stirring occasionally. When the mixture has slightly thickened, add the remaining water. Allow the mixture to thicken again and then add salt to taste. (You may like to add additional water if you like a thinner consistency). Heat 2-3 tbsp of oil in a frying pan. When hot, add the cumin seeds and mustard seeds, if using. When the mustard seeds start to pop add the rest of the garlic and fry until golden brown. Pour the mixture into the saucepan of lentils, stir and cover with a lid. Taste, adjust the seasoning, scatter with fresh coriander and serve. 9

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13 AUBERGINE, CAPSICUM & POTATO CURRY INGREDIENTS 4 tbsp oil 2 tsp Panch phoran 1 medium onion (peeled and chopped) 1 inch ginger (peeled and grated) 5 cloves garlic (finely chopped) 1 tsp salt (or to taste) 1 tbsp coriander powder 1 tsp chilli powder 1 tsp turmeric 1 tbsp tomato puree 1 potato (peeled and cut into 3 4 inch cubes) 1 aubergine (cut into 1 4 inch cubes) 2 peppers green and/or red (cut into 1 inch pieces ) 2 cups (500ml water) 2 tbsp chopped fresh coriander METHOD Heat oil in a saucepan over a medium heat. When hot, add the panch phoran and cook until sizzling. Add the onion, ginger and salt, stirring occasionally. When the onion starts to soften, add the coriander powder, chilli powder, turmeric and tomato puree and continue stir frying until the oil comes to the top of the mixture. Add the potatoes and stir fry for about 2 minutes. Add the aubergine and peppers, stirring for another 2 minutes. Pour in the water, cover the pan and cook for about 15 minutes, or until the vegetables are soft. Finish by adding the fresh coriander. Other seasonal vegetables can be used, such as courgettes and tomatoes. 11

14 Sarah Ali Choudhury GOURMET INDIAN CATERING Sarah Ali Choudhury s event catering business brings authentic, flavoursome Indian cuisine to business events and private dining experiences as well as at food festivals and destinations across the UK. Sarah uses her own blend of self prepared spices to create outstanding flavours in her dishes which she has learnt through generations of her family. Sarah loves to create more flavour in her food by using freshly ground toasted spices with fresh ingredients. Sarah also has a luxury range of Acchar, pickles and chutneys called VILAASITA (meaning Luxury). These delicious condiments are bursting with flavour and perfect as an accompaniment with her Indian meals.

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16 PR Ambassador for UKNFS Graphic design by applebeecreative.co.uk