Rick Stein Far Eastern Odyssey Recipe Help Longshot Content

So having just driven 300 miles to visit our friends in the Lakes on the promise I will cook them curries this evening from afore mentioned tome we unpacked the car to find we had all the ingredients packed correctly but have left the book at home.

DOH !!

The recipes are not on the BBC Food website.

So is there a kind soul out there with the book who can mail me the recipes for White pumpkin curry and cashew nut curry from the Sri Lankan chapter?

A final plea for help

how hard can it be? you've got the ingredients, just put them all together. What are they?

I've got it… give me a mo.

sent you an email.

White Pumpkin Curry

7S0g piece ofunpeeled
pumpkin or squash
lOOg onions, halved and
thinly sliced
lSg garlic, finely chopped
10-12 curry leaves
4 x 2.scm pieces pandan leaf
3 green cayenne chillies,
thinly sliced
1 tbsp Unroasted Sri Lankan
curry powder (page 303)
1/2 tsp turmeric powder
1/2 tsp fenugreek seeds
109 Maldive fish flakes
or bonito flakes
400ml coconut milk

Scoop away and discard the seeds from the pumpkin or squash and cut it through the skin into 2 .5 x 4cm chunks. Put the pumpkin or squash into a pan with the onion, garlic, curry leaves, pandan leaf, chillies, curry powder, turmeric powder, fenugreek, Maldive fish or bonito flakes, coconut milk and 1 teaspoon salt. Bring to a simmer, cover with a tight-fitting lid and leave to simmer for 12-15 minutes or until the pumpkin or squash is tender. Adjust the seasoning to taste and serve.

Have it too if still needed.

DOH! Too late.

Cashew Nut Curry

300g unsalted cashew nuts
2 tbsp coconut or vegetable oil
7.5cm cinnamon stick
1S0g onions, finely chopped
1Sg garlic, crushed
2Sg peeled ginger, finely grated
2 green cayenne chillies, thinly sliced
1/2 tsp turmeric powder
2 tsp Roasted Sri Lankan curry powder (page 303)
400ml coconut milk
2 fat lemongrass stalks, core thinly sliced
4 x 3cm pieces pandan leaf
10-12 curry leaves
1S0g green beans, cut into 3-4cm pieces
1 tsp jaggery or palm sugar
1 tbsp lime juice
Small handful of coriander leaves, roughly chopped

Put the cashew nuts into a bowl, cover with hot water and leave to soak for 30 minutes. Heat the oil in a medium-sized pan, add the cinnamon and leave it to sizzle for a few seconds, then add the onion and garlic and fry gently for 5 minutes until soft and just beginning to brown. Stir in the ginger, green chillies, turmeric, curry powder, coconut milk, lemongrass, pandan leaf and curry leaves. Cover and leave to simmer for 20 minutes. Drain the cashew nuts and stir them into the sauce with 150ml water and 1/2 teaspoon salt. Cover and simmer for a further 20 minutes. Uncover, add the green beans and continue to cook for another 10 minutes or until both the cashew nuts and beans are tender. Uncover the pan towards the end of cooking to reduce the sauce a little if necessary. Stir in the sugar, lime juice and coriander, and serve

see I was right

I would have guessed sweating off the onions and then spices first though. EDIT just like that 2nd one in fact.

must be dinner time if I'm reading this thread!

hoberinos. Thank you. 8)

No worries. Great book – love the recipes.

Crikey those ingredients …

Simple Thai green curry.

1) Thai green curry paste – 2 to 3 table spoon.
2) Meat – up to you.
3) Potatoes – 4 or 5 – all cubed.
4) Egg plants/green beans whole – up to you (optional).
5) Onion – 2 to 3 diced.
6) Coconut milk – one large can.
7) Optional – extra chillies.
8) Some salt – you adjust(add last).
9) Some sugar – you adjust(add last).

Start by:

1) Shallow fry the onion until soft brownish then add in …
2) Shallow fry the curry paste.
3) Shallow fry the meat.
4) Put in the potatoes.
5) Pour in the coconut milk & some water.
6) 15 mins later – add the rest of the ingredients in.

Let it simmer/cooked for a while … serve.

d;-)