We tried Madhur Jaffrey’s version of Beef and Potato Massaman Curry, a Thai dish.
Pieces of beef skirt are fried with coconut cream, bay leaf and Massaman curry paste, which is made from red chillies, white peppercorns, cumin seeds, coriander seeds, cinnamon, shallots, lemongrass, garlic, ginger, curry powder and shrimp paste.
Fish sauce, tamarind, palm sugar, potatoes and water are then added and the curry is simmered. Fried shallots are sprinkled over before serving.
We attempted to pair the meal with a bottle of Villa Maria Marlborough Sauvignon Blanc 2014, a New Zealand white from Costco. However, more sweetness was needed, so we set it aside in favour of a bottle of Awatere Pinot Grigio 2013, an off-dry New Zealand white from Tesco.
We tasted tropical fruits with a pineapple sweetness and grapefruit sharpness. This wine was a reasonably good match with the food.
We tried a bottle of Houghton Margaret River Sauvignon Blanc Semillon 2013, an Australian white from Costco, with the leftovers a couple of days later and thought this was also a good match. See here for a another good food pairing for this wine.
We tried Burmese Chicken Curry from Madhur Jaffrey. An interesting mix of Indian and Thai flavours.
Cubes of chicken are rubbed with hot curry powder, garam masala and salt. Onions, garlic, ginger, cayenne pepper and paprika are blended into a paste and the chicken is stir-fried with the paste, tomatoes, fish sauce and lemongrass. Water is added and the chicken is then simmered.
We served the curry with boiled rice, poppadums and a side dish we found on the Saveur website called Myanmar-Style Long Bean Salad (Pei Daunt Shay Thoke). This was a tasty combination of green beans, shallots, chopped roasted peanuts, fish sauce, lime juice, sugar and salt.
We cooked Madhur Jaffrey’s Curried Whole Chicken Durban Style. A delightful recipe.
Lemon juice, ginger, garlic, green chillies, salt, olive oil, cumin and coriander are blended into a paste and then rubbed into a skinned whole chicken. The chicken is then dusted with chilli powder and pepper and roasted. We served the chicken with roasted sweet potatoes and salad.
With the meal we enjoyed a bottle of Quinta de Azevedo Vinho Verde 2013, a Portuguese white from Waitrose. There was an initial fizzy acidity on the tongue, followed by flavours of apples, grapefruits and lemons, with a zingy finish. A very good match with the chicken.
We cooked Beef “Ribbon” Kebabs (Pasanda Kabab) from Madhur Jaffrey.
Steak is cut into thin strips or pasanda, threaded on skewers and barbecued. For simplicity we just cubed some good quality rump steak. but first we marinated it in a blended mixture of browned onions, chopped onions, yoghurt, lemon juice, mustard oil, almonds, ginger, garlic, salt, cayenne pepper, nutmeg, mace and coriander.
The marinated steak was then grilled on skewers on the barbecue.
We served the meat with grilled zucchini with cumin and pulao rice.
We paired the kebabs with a bottle of Felix Swan Hill Victoria Shiraz-Sagrantino 2013, an Australian red from the Wine Society.
We detected black fruits on the nose and this followed through to the palate. There was a slight sweetness, flavours of black cherries and a full-flavoured spicy finish. A very good match with the beef kebabs.
We tried Vietnamese Pork with Lemongrass from Madhur Jaffrey.
Sliced pork loin is marinated in soy sauce, fish sauce, lemongrass, shallots, green chillies, black pepper, sugar and hot curry powder. The pork is then stir-fried with shallots and garnished with coriander leaves.
We served the pork with prawn crackers and egg noodles stir-fried with garlic, ginger, chilli, fish sauce and chopped coriander. We thought the noodles competed a bit with the flavours of the pork, so served the leftovers with plain noodles, which was better.
We paired the meal with a bottle of Klein Riesling 2013, a German white from Naked Wines. The wine was off-dry with crisp, fresh, tangy, citrussy lemon and grapefruit flavours. A very good match with the pork.
We cooked Chicken Curry with a Cashew-Coconut Sauce, a Sri Lankan dish from Madhur Jaffrey.
Chicken pieces are rubbed with coriander, cumin, fennel, cayenne pepper and salt. A little rice is fried with coconut and then ground with cardamon pods, cloves and cashew nuts. Water is then added to make a paste.
The chicken pieces are cooked with cinnamon, fenugreek, shallots, garlic, tomatoes, water and pandanus leaf. (We cannot buy this locally, so we used a bay leaf and some dried basil). The spice paste is added and also coconut milk towards the end of cooking. We served the curry with rice.
We decided on a bottle of Peter & Peter Riesling 2013, a German white wine from Tesco.
This was slightly off-dry, with creamy, tangy lemon and melon flavours and was a good match.
The following day we had the leftovers and tried a bottle of Hunter’s Sauvignon Blanc, a New Zealand white from Sunday Times Wine Club. A superb wine, but it didn’t work with the food, so we set it aside.
We returned to a Riesling and this time opened a bottle of Ruppertsburger 2012 Riesling Kabinett, a German white from the Wine Society. There was some sweetness, a creamy smoothness, with citrus fruit flavours, minerality and a slightly tangy, but sweet finish with pineapple hints. A very good wine and a much better match than the Peter & Peter Riesling.
We have a few Chicken Tikka Masala recipes we intend to try. This one is called Silken Chicken Tikka Masala from Madhur Jaffrey’s Curry Bible.
We marinated the chicken overnight in ginger, garlic, cumin, paprika, cayenne pepper, cream and freshly ground garam masala.
The chicken was then grilled and cooked in a sauce containing ginger, garlic, coriander, turmeric, cayenne pepper, paprika, yoghurt, tomatoes and garam masala. We served the curry with flat breads, rice and tarka dhal.
To drink with the meal we opened a bottle of The Gooseberry Bush Colombard/Sauvignon Blanc 2013, a South African white from the Sunday Times Wine Club. See here for a previous food pairing for this wine.
We tasted smooth tropical fruits and a dry gooseberry finish. We find Colombard Sauvignon blends often goes well with curries and this wine was a very good match with the meal.
We tried a Sri Lankan dish called Lamb Curry with Fresh and Dried Coriander from Madhur Jaffrey’s Curry Bible.
The recipe requires grinding mustard seeds, peppercorns, coriander seeds and cloves and blending shallots, ginger, garlic, coriander leaves and chillies. The lamb is fried in cinnamon, cardamon, curry leaves and pandanus leaf. Unfortunately nowhere local to us stocks pandanus leaf. However, we read that bay leaf with a little dried basil can be used as a substitute.
The lamb is then cooked in the ground and blended spices together with water, turmeric and lemon juice. Coconut milk is added at the end. We served this delicious aromatic curry with naan bread.
We thought a slightly off-dry wine would work nicely and opened a bottle of Domaine du Bosc Grenache Blanc 2012, a southern French white from the Wine Society.
We tasted creamy peaches, a slight sweetness, citrus and a smooth finish. The wine was a very good match with the curry.
We tried Hyderabadi Lamb with Tomatoes (Timatar Gosht), a very good Indian recipe from Madhur Jaffrey’s Curry Bible.
Cubed lamb is marinated in ginger, garlic and turmeric and then cooked with onions, tomatoes, green chillies, curry leaves and fresh coriander. We served the curry with Indian breads and rice.
We chose a bottle of The Red Sedan Oak-Aged Shiraz 2008 to accompany the meal. This is a full-bodied Australian red from the Sunday Times Wine Club.
We detected black cherries on the nose, followed by smooth, rich black fruits , spiciness and a velvety chocolate finish. The wine was a good match with the meal.
A couple of days later we finished the remainder of this dish and the flavours were far more intense.
We opened a bottle of Tesco’s Finest Valle de Colchagua Carménère 2013, a full-bodied Chilean red. This displayed powerful red fruits and spice, but surprisingly it overwhelmed the curry, so we set it aside.
We turned to a bottle of Campo Viejo Rioja Reserva 2008, a Spanish red from Costco. This was smooth, velvety, with vanilla red fruits, spiciness and some complexity. The wine was a good match.