sharing recipes from one generation to the next
During the 1980s when my interest in food began to grow beyond preparing simple daily meals, a friend gave me a pile of food magazines, copies of the Australian Epicure and Gourmet, Vogue Entertaining and Belle. The Gourmet magazine especially grabbed my attention and I became a subscriber. Bit by bit travel articles began to appear then the magazine morphed into the award winning Australian Gourmet Traveller. The other magazines are now defunct.
I’ve been cooking from this fabulous publication for at least thirty years and some recipes have become comfortable old friends. There have been elaborate celebration cakes, complex restaurant replicas, experimental (for me) ethnic eats and quick tasty week night meals that have entered the realms of old favourites.
I’m very happy to be cooking and blogging recipes from The Australian Gourmet Traveller for this month’s Cookbook Guru.
I spied the photo for this delicious curry on a promotion for the July 2014 edition, so when the August publication landed in my letterbox, I was instantly leafing through the pages to find the recipe. I had purely selfish intent. I can take or leave chocolate, but if you were to deny me eggs, potatoes, spices and tomatoes I’d feel bereft.
In the early days of my blog I posted a lot of recipes for Indian influenced food. After multiple trips to the sub continent, I seriously pursued authentic regional Indian flavours and ingredients, but I’ve mellowed somewhat, and now I’m happy to enjoy Indian fusion food, although I still insist the spices be freshly ground.
Alone, this simple curry made with pantry staples is a complete meal. I served it with millet pilau and steamed greens for extra nutrition, but also to guarantee leftovers for an Indian breakfast.
750g waxy potatoes, desiree or nicola are good
1 teaspoon cumin seed
1 teaspoon coriander seed
1/2 teaspoon black peppercorns
1/2 teaspoon turmeric
1 1/2 teaspoon sea salt
2 tablespoons of garlic oil
1 teaspoon cumin seed
1 teaspoon brown mustard seed
1 tablespoons of grated root ginger
2 whole dried red chills
200g tomatoes, roughly chopped
1 cup cooked chick peas (canned are okay)
1 1/2 cups of veggie stock
1/2 cup natural yoghurt
sea salt and pepper to taste
1 cup loosely packed coriander leaves, washed and dried
6 hard boiled eggs, peeled and halved
Scrub the potato skins. Steam the potatoes whole until almost cooked. Set aside until cool enough to handle.
Toast the cumin and coriander seeds with the peppercorns until fragrant. Grind the seeds to powder in a spice mill or mortar and pestle. Combine the ground spices with the turmeric and salt.
Cut the potatoes into even sized chunks, then toss through the spice mixture.
Heat the garlic oil in a heavy base pan.
Saute the seeds and chilli until the mustard seeds begin to pop.
Add the ginger, tomatoes, chick peas, spiced potatoes and water. Stir to combine.
Bring the pan to the boil, then cover and simmer for 10- 15 minutes.
Vigorously stir the yoghurt until smooth then stir it into the potato curry.
Arrange the halved eggs on top of the potatoes then reheat the pan.
Stir through the coriander.
Loosely based on a recipe of the same name published in the August 2014 edition of The Australian Gourmet Traveller