This week’s recipe is the last of the five recipes sent in by Trevor Martil. I am bringing this recipe, together with some lovely music from Senegal, to Fiesta Friday.
Today’s featured musician is Youssou N’Dour. The first clip is from an 80s concert of Le Super Etoile de Dakar.
The next clip is a music video (1994) composed by Youssou N’Dour, Neneh Cherry, Cameron McVey and Jonathan Sharp.
Hope you enjoyed the songs and do send me your feedback if you try out the recipe given below! 🙂
Potato Layered Pie
- 250g flaky pastry
- 250g potatoes
- 150g boiled minced meat (vegetarians can substitute this with mushroom or vegetarian sausage)
- 30g butter or vegetable oil margarine
- 1 egg
- salt and pepper, to taste
- MD ginger paste and garlic paste
- 1 tablespoon MD tomato sauce and chilli sauce
- curry leaves
- 30g cheese
- parsley and chopped tomatoes, for garnish
- Make flaky pastry and keep aside.
- Stir-fry onions, curry leaves, ginger and garlic paste, boiled minced meat or vegetarian substitute and boiled mashed potatoes.
- Mix the tempered ingredients well.
- Add a beaten egg, sauces and seasoning.
- Roll the pastry cut into squares.
- Sprinkle cheese and parsley and the potato mixture. Roll it to a cone shape.
- Bake for 30 minutes.
- Garnish with parsley and tomatoes.
Recipe source: Trevor Martil.
Today’s guest blogger is Eating milk and honey blogger Flowers for the moon/ Sandamali, who graciously accepted my invite to share one of her favourite recipes.
My name is Sandamali and I am a fellow blogger on WordPress with an interest in Food and Life. I would like to share with you my mother’s chicken curry recipe.
If you said you were stopping by our house for a meal, you can be sure this would be on the menu. Mum never specifically taught me how to make it, but I have watched her make it countless times and eventually came up with my own version. Usually it is accompanied by Ala Badun (Fried Potatoes), Dhal Curry and Batu Moju (Brinjal Pickle) and a salad and poppodums to be served with either Yellow Rice or Fried Rice.
Preparation and cooking time: 45 mins
- 500g of skinned mixed chicken pieces
- 2 tablespoons Oil
- 1 tablespoon Vinegar
- 1/2 cup canned coconut cream
- 2/3 cup water
- 3 cloves garlic peeled and chopped finely
- 1 small onion diced finely
- 1 inch piece fresh ginger crushed slightly
- 1 large tomato diced
- 2 inch piece Rampe (Pandan Leaf)
- 3 green chillies chopped finely
- 2 stalks of curry leaves
- 2 teaspoons chillie powder
- 1 and 1/2 tablespoons roasted curry powder (From a Sri Lankan ingredient shop or homemade with coriander seeds, cumin and fennel as the main ingredients)
- 1/4 teaspoon turmeric
- 3 cloves
- 3 cardamoms
- 2 inch piece cinnamon
- 1/4 teaspoon dill seeds
- 1 and 1/2 teaspoons salt
Peel and chop all the fresh ingredients…
Heat oil in medium sized pan and fry all the fresh ingredients except for tomato and green chillie for 2 minutes on medium heat
Add the chicken pieces and fry for 5 minutes
Add all the dry spices and mix well until the chicken is well coated. Hold back 1/2 teaspoon for salt to taste and add later if required.
Fry gently for 3 minutes and add vinegar
Add coconut milk and water and mix well
Bring to a boil
Add tomato and green chillie and simmer on medium heat for half an hour or until chicken is cooked.
Taste and add more salt if required.
Serve hot with rice or roti
Recipe source: Sandamali/ Flowers for the moon from Eating milk and honey blog.
The second recipe I will share today is also a non-vegetarian recipe that my mother recalls a relative in Vavuniya had cooked decades ago. As I am yet to receive recipes from the district of Vavuniya, I am happy to share this recipe based on my mother’s recollection of watching the dish being prepared.
Time taken: 30 – 45 mins
Serves 4 – 6 persons
- Mutton – 2 cups, chopped
- Onion – 1, chopped
- Crushed ginger and garlic – 2 tbsp
- Curry powder – 2 tbsp
- Mixed 3C (Cinnamon, cardamom, clove) spice powder – 1 tsp
- Lime juice – 1 tbsp
- Pepper – ½ tsp
- Salt, to taste
- Oil – 3 tbsp
- Clean and chop the mutton into pieces.
- In a mixing bowl, add the chopped onion, crushed ginger-garlic, mixed 3C spice powder, curry powder, lime juice, salt and pepper. Add the mutton pieces to the bowl and ensure that they are well coated in the marinating mixture.
- Heat 3 tbsp oil in a pan and transfer the contents of the bowl, the mutton pieces together with the chopped onion and spices, to the pan.
- Cover the pan and let the mutton cook on low heat. Every 5 to 10 mins, uncover the pan and flip the pieces to the other side.
- Continue to cook until the mutton is well cooked and lightly browned throughout. The roasting takes about 30 to 40 mins.
- Serve with rice.
Recipe source: Raji Thillainathan.
Today’s guest blogger is Mohamed Muzain. A staff of UNDP, one of his hidden talents became known to colleagues after he cooked a delicious dish for a potluck. I requested Muzain to share one of his famous recipes and he shared his recipe for butter chicken.
Time taken: 45 mins
- Chicken – 1 Kg
- Turmeric powder – 1 tsp
- Onion – 4, medium-sized, for puree + ½ , for frying
- Tomato – 4
- Ginger-garlic paste – 2 tbsp
- Yoghurt – 1 cup
- Chilli powder – 2 tsp, for marinating sauce + small tsp, at the end
- Chillies – 5
- Curry leaves – 1 or 2 sprigs
- Rampe leaf
- Cumin seeds/ Nacheeraham – ½ tsp
- Cinnamon – 1 ½ “
- Cardamom – 8 or 10
- Butter – 125 g
- First, wash and clean the chicken and chop it up into smaller pieces. Rub some turmeric powder over the chicken pieces and keep aside.
- Next, prepare the marinating sauce.
- Peel the onions and tomatoes. Chop them up and blend them together. Transfer the puree to a mixing bowl.
- Add the yoghurt, 1 tbsp of the ginger-garlic paste and 2 tsp chilli powder to the puree. Mix the marinating sauce well.
- Transfer the turmeric powder coated chicken pieces to the marinating sauce bowl.
- Ensure that the chicken pieces are well coated. Let the chicken pieces soak in the marinating sauce for at least 30 minutes.
- Chop up ½ the onion and slit the green chillies in the middle.
- Heat some butter in a pan and fry the chopped onion, curry leaves, rampe and the slit chillies.
- When the onions turn golden, add the remaining ginger-garlic paste.
- Add the cumin seeds, cinnamon and cardamom to the pan. Mix the spices well.
- Transfer the contents of the mixing bowl, the chicken pieces together with the marinating sauce, to the pan and let the chicken cook on low to medium heat for about 30 mins.
- When the chicken is well cooked, add a small tsp of chilli powder and the remaining butter.
- Mix well before removing the pan from heat.
- Serve hot with rice or rotis.
Recipe source: Mohamed Muzain.