Drighlington restaurant Prashad has created a dish with a difference as it prepares for this weekend’s World Curry Festival in Bradford.
The authentic Gujarati eatery has teamed up with event sponsor Crabbie’s to launch a curry flavoured with alcoholic ginger wine.
Crabbie’s Sabzi and Paneer Makni is a creamy and tangy paneer dish and will appear in Prashad’s second cookery book, which will be on sale at the festival in Lister Square.
Prashad staff will be in attendance at the event and will be holding demonstrations of their famous culinary skills.
“We’re delighted to be sponsoring the World Curry Festival. The unique blend of real spiced ginger and exotic spices found in Crabbie’s complements a whole host of curries. We look forward to seeing the festival goers enjoying our Crabbie’s range with some fine curry!” said Claire Kelly, Crabbie’s marketing controller.
The festival takes place from September 12-13.
Try out the delicious recipe for yourself:-
• 3–4 cloves of garlic, soaked and peeled
• 4 tbsp Crabbie’s Green Ginger Wine
• pinch of salt
• sunflower oil for deep-frying, plus 100ml
• 365g paneer cheese, cut into 2cm x 1cm batons
• 6cm cinnamon stick
• 2 large Indian bay leaves, washed
• 4 cloves
• 6 whole black peppercorns
• 1 fresh cardamom pod, seeds only
• 1 medium onion, cut in ½cm dice
• 90g French beans, topped and tailed and cut in ½cm dice
• 1 tsp medium red chilli powder
• 1 tsp turmeric
• 2 tsp garam masala
• 2 tsp ground coriander
• ½ tsp ground cumin
• 2 tsp salt
• 1 handful fresh coriander, washed and finely chopped
• 7 medium vine tomatoes, washed and blended to a smooth pulp
• 60ml warm water
• 5 tsp double cream
Crush the garlic with the Crabbie’s Green Ginger Wine and a pinch of salt using a pestle and mortar (or a blender), to make a fine masala paste.
Heat the frying oil – about 10cm deep – in a large pan over a high heat (or in a deep fat fryer, if you have one) and when you think it is hot enough, test the temperature by dropping a little paneer into the oil.
When it is up to temperature, the paneer will quickly spring back up to float on the surface. Reduce the heat to medium. Carefully put the paneer batons in the hot oil and fry for 1 minute until they start to go brown at the edges and slightly crispy. As each one is ready,
remove from the pan using a slotted spoon and place on absorbent kitchen towel until all the batons have been fried.
Now put the paneer pieces into a bowl of cold water and leave to soak for 3 minutes.
Remove from the water, squeeze the paneer gently with your hands to remove any remaining water, and place on a clean sheet of absorbent kitchen towel until needed.
Heat the 100ml of sunflower oil in a large thick-based frying pan on full heat for 1½ minutes. Add the cinnamon, bay leaves, cloves, peppercorns and cardamom and swirl them through the warm oil for about 40 seconds to let the spices release their magic.
Add the onion and stir through. Cook for 2 minutes, then stir in the French beans and cook for a further 2 minutes. Add the mushrooms and cook for 1½ minutes.
Turn the heat down to medium, stir in the masala paste and cook for 1 minute. Increase the heat back to high, stir again and cook for 1½ minutes. Stir in the chilli powder, turmeric, garam masala, ground coriander, ground cumin, salt and half the fresh coriander, then the blended tomatoes, then the warm water. Simmer for 2 minutes.
Reduce the heat to medium again, cover and cook for 12 minutes, stirring every couple of minutes. Stir in the double cream, re-cover and cook for one more minute before removing from the heat and leaving to rest covered for 10 minutes. Reheat on a medium heat until
piping hot, sprinkle with the remaining fresh coriander.