CHICKEN KURMA

Today I made kurma for the first time using dried coconut. It was different and quite delicious. This recipe is ideal for those not so keen on hot curries and prefer it mild.

Over the years I learnt and tried so many curry recipes, also learned to use whole spices and grind my own at home which makes a big difference in taste, I found. If I am using ready packed ground spices, I always dry fry them for a minute or two, just to freshen them up before adding the spices to the pan.

Today I started by preparing the COCONUT MILK for the curry. For this, I used 1 cup of desiccated coconut and 2 cups of hot water, mix and let it sit for 30 minutes then liquidise in a blender, then strain the coconut milk. Set aside.

Next prepare the CURRY PASTE.

• 3 tsp coriander powder
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp cumin seeds
• 2 tsp fennel seeds
• 1/2 tsp turmeric powder
• 2-3 garlic cloves
• 1 cm piece of fresh ginger
• salt
• 2-4 tbsp water

Place all above ingredients in a blender together with water to make a smooth paste. Set aside.

Next, CHICKEN THIGHS or chicken breasts. Wash and cut the extra fat from the pieces. I used 7 chicken thighs or you can use 4 - 6 chicken breasts.

Now, chop up 2 medium onions in a large frying pan with 2-4 tbs oil and fry until browned. Add the spice paste and saute for 5 minutes. Then add the chicken pieces and stir fry for 5-7 minutes. Add 1 can of chopped tomatoes and the coconut milk and more water to the pan if necessary to cover the chicken pieces. Bring it to boil and then simmer for 30 minutes. Mix it occasionally so it won't stick to the bottom of the pan. Add some more water if needed.

Add chopped coriander just before serving.

VEGETARIAN BULGAR WHEAT KOFTE ( etsiz cig kofte )

INGREDIENTS

• 2 cups fine bulgur ( bulgar ) wheat
• 1 onion
• 4- 6 cloves of garlic
• 5-6 sun dried tomatoes, diced finely
• 2 cooked potatoes, mashed
• 2-4 tbsp olive oil
• 1 tbsp tomato paste
• 1 tbsp pepper paste ( optional )
• bunch of parsley, chopped
• cumin, chilli pepper flakes, salt and pepper.

METHOD

1) Wash the bulgur in cold water and drain. Set aside.

2) Place onion, garlic, sun dried tomatoes in a food processor and pulse it a few times. (or grate onion, garlic and tomatoes by hand and mix everything well to make this dish.)

3) Add the oil, mashed potatoes, bulgur wheat into the food processor. Mix in the tomato paste, pepper paste, parsley, cumin, chilli, salt and pepper. Pulse it several times until it all bind together. Add sprinkle of cold water if needed to form a stiff mixture.

4) Shape them into little sausages by hand and serve them on bed of lettuce leaves.

MIDYE DOLMASI ( Stuffed mussels with aromatic rice )

This is a  very popular Turkish traditional meze dish. it is sold by street vendors in cities and sea side resorts all over Turkey. It is a common site to see people stopping to buy the mussels, squeezing with lemon  and enjoying them  as a snack. Normally It is made with fresh mussels strength from the sea, cleaned and cooked, but I had some greenshell New Zealand mussels ( my favorite ) in the freezer to use and result was very good and it worked very well with this dish.  Serves 2.

INGREDIENTS

• 10  large frozen mussels, defrosted
• 1 small onion, chopped finely
• 2 tsp of olive oil
• 2 tsp pine nuts
• 2 tsp currants
• 1 level tsp cinnamon,
• 1 tsp mix dried herbs
• pinch of mix spice
• 1/2 cup rice ( about 60 g )
  
• 2 tsp tomato paste
• 1 cup hot water
• fresh chopped herbs ( parsley, dill )
• Salt and ground black pepper.

1) Clean the shells with a brush, pull out the though beards. Wash the mussels, drain and set aside. 

2) Make the  rice filling. Brown the chopped onion in a pan with oil. Add pine nuts, currants, spices and dried herbs, stir.

3) Add rice and mix until well coated. Add tomato paste, hot water, salt and bring  the rice to boil. Once boiled, turn the heat to low and cook the rice with the lid on for 10- 12 minutes.

4) Transfer the rice on a plate and let it cool. Add the fresh herbs and mix.

5) Stuff each shell of the mussels with a  tsp of the rice filling then close the shells and place them into a steamer. Place the lid tightly and bring the water to boil. Then steam the filled mussels for  15 minutes on low heat.

6) Leave the mussels in the pan for a few minutes then transfer them onto a serving plate. Serve with lemon wedges.