Sunday, 17 February 2013

Mushroom, Potato & Broccoli Curry

Here is a recipe for a colourful spicy dish to keep you warm through the cold, grey Berlin Winter. It is my own invention, but based on the curries you get in British Indian restaurants rather than the ones found on a German Indian menu. Not that there is anything wrong with German Indian cuisine, just that I prefer my curries a bit spicier (and also not to come sprinkled with emmental cheese nor be accompanied with Sauerkraut).

All the ingredients can be found in your local Supermarkt or Asia shop, and are as follows:

Ingredients for Mushroom, Potato and Broccoli Curry

Serves Two

2 tbsp vegetable oil or ghee
½ tsp mustard seeds (whole)
1 tsp coriander seeds
½ tsp fenugreek seeds
1 tsp cumin seeds

1 onion (~150g), peeled and thinly sliced into half or quarter moons
½ tsp turmeric, ground
150g mushrooms, scrubbed and sliced.

250g potatoes, peeled and roughly chopped
1 green chilli, de-seeded and finely chopped. (Leave seeds in for a hotter taste)
½ green pepper, de-seeded and sliced vertically into thin strips

1x400ml can of coconut milk
1 small stick of cinammon (or 1tsp ground cinnamon)
1 tsp cardomen pods, bruised

1 tbsp ground almonds
1 tbsp garam masala

80g broccoli, washed and broken into florets
14 cup (~25g) flaked almonds, roasted

You will also need to prepare some basmati rice or Indian flat-breads to accompany your meal.

The instructions are:

  1. Heat oil in a large pan.
  2. Add mustard seeds. When the seeds start to pop, roughly grind the coriander, fenugreek and cumin seeds with a pestle and mortar and add to the pan (or buy them in powder form and add with the turmeric at step 4). Gently fry the spices for about 30 seconds. Do not allow to burn or the spices will beome bitter.
  3. Add the thinly-sliced onion, and gently fry for two to three minutes until soft and just starting to brown.
  4. Stir in the turmeric and coat the onions.
  5. Add the cleaned and sliced mushrooms, and let softly fry for a further two minutes until tender.
  6. Whilst the mushrooms are softening, add the chopped chilli.
  7. Next add the green pepper and chopped potatoes. Put on the pan lid and let the vegetables sweat for five minutes.
  8. Add the coconut milk, cinammon and cardomen pods and bring to a light simmer.
  9. Stir in the ground almonds and garam masala, and let simmer, lidded, on a low heat for 30 mins.
  10. Add the broccoli florets, let them sit on the surface of the curry. Cook for a further 5 mins or so until the broccoli is a vivid green.
  11. Meanwhile, roast some flaked almonds in a dry, hot pan. Sprinkle over the broccoli just before serving. Throw on some coriander leaves to garnish, if you have any.

The finished result should look something like this (though maybe arranged on the plate a bit better):

Ta-daa! Looks almost good enough to eat!
There's a much better photo of it on my partner's food photography website: Julie Woodhouse photo of mushroom, potato and broccoli curry.

Not a Dead Parrot Sketch

Spotted on the platform at Storkower Bahnhof today: a guy taking his pink cockatoo (Kakadu), and dog, for a journey on the S-Bahn. Coooooool!

Remarkable bird the Storkauer Rosa; beautiful plumage!

Friday, 8 February 2013

I'm The Bloody Queen of England!

I don't know if there are many Dr Who fans in Berlin, but this bit of graffiti on the wall of the graveyard on Pistoriusstraße, Pankow, must surely have been inspired by Elizabeth X in the Dr Who episode 'The Beast Below':

I'm The Bloody Queen of England!
Either that, or on her last State Visit Elizabeth II went on the rampage with a can of paint.