Tasty, versatile and easy to clean up afterwards, this meal with mince is perfect for the weeknights.
1 tablespoon vegetable oil
1 medium brown onion, chopped
2 garlic cloves, crushed
600g beef mince
300g lady cristl potatoes, peeled, cut into 1cm cubes
1/4 cup madras curry paste
1 tablespoon plain flour
1 cup beef stock
1/2 cup frozen peas
9 sheets frozen puff pastry, partially thawed
1 egg, lightly beaten
Minted yoghurt, to serve
Heat oil in a frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned and cooked through.
Add potato. Cook, stirring occasionally, for 5 minutes or until just tender. Add curry paste. Cook, stirring, for 1 minute or until fragrant. Add flour. Cook, stirring, for 1 minute. Stir in stock. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 5 minutes or until slightly thickened. Remove from heat. Stir in peas. Set aside for 15 minutes to cool.
Preheat oven to 220°C/200°C fan-forced. Grease 3 large baking trays. Using a 9cm round cutter, cut 45 rounds from pastry. Spoon 2 heaped teaspoons mixture into centre of 1 pastry round. Brush edge with egg. Fold over pastry to enclose filling. Pinch edges together and fold over to seal. Place onto prepared tray. Brush top with egg. Repeat with remaining pastry, mince mixture and egg.
Bake, 1 tray at a time, for 20 minutes or until golden and puffed. Serve with yoghurt.
Freeze uncooked curry puffs. Place, in a single layer, between sheets of baking paper, in an airtight container. Freeze for up to 3 months. Cook from frozen, following recipe, or until heated through.
• 500 g (1 lb 2 oz) closed-cap button mushrooms
• ½ red onion, very finely chopped
• 1 fresh plum tomato, finely chopped
• small handful of baby spinach
• coriander to serve, roughly chopped
• sour cream and Naan bread to serve
• 1 level dsp mustard seed
• 2 level dsp coriander seeds
• 1 level dsp cumin seeds
• ¼ dsp fenugreek seeds
• ½ dsp gram flour (chickpea flour)
• ½ dsp garlic powder
• ½ dsp paprika
• ½3 dsp turmeric
• 1 dsp curry leaves
• ½ dsp ginger powder
• ½ dsp chilli powder
• 1 tbsp vegetable oil
• ½ tbsp white wine vinegar
• 4 tbsp water
• vegetable oil to fry
1 Fry the mustard, coriander, cumin and fenugreek seeds for 2–3 minutes in a dry pan.
2 Transfer the fried spices to a pestle and mortar and grind with the curry leaves. When ground, add the other spices.
3 Add the oil and vinegar to the spices and mix up into a paste.
1 Lightly fry the mushrooms in a little oil until just brown.
2 Add 1 heaped tbsp of the spice paste and the water. (Cover the remaining spice paste and leave in the fridge to use another day.)
3 Place a lid over the pan and leave to heat for
4 Add the red onion and plum tomato and allow to cook for 1–2 minutes.
5 Add the spinach and stir into the hot bhaji.
6 Season to taste with salt and pepper and serve sprinkled with coriander and drizzled with sour cream with Naan bread on the side.
Dry Curry Chicken
1.5kg chicken, cut into serving-size pieces
2 onions, chopped
3 tbsp oil
700 ml thick coconut milk
1 pandan leaf, knotted
1 tsp salt or to taste
3 stalks lemon grass
3cm piece ginger
5 to 6 red chillies, seeded
5 stalks dried chillies, seeded and soaked
4 cloves garlic
1 tsp ground turmeric
Heat a kuali or saucepan with oil. Fry ground ingredients over low heat until fragrant or until oil rises.
Add chicken and onions, continue to fry for seven to eight minutes. Add coconut milk and pandan leaf. Simmer until gravy turns thick and chicken is tender. Add salt to taste.