All posts tagged: Tamal

Kedgeree and lamb curry: Tamal Ray’s recipes for homely favourites | Food

Kedgeree and lamb curry: Tamal Ray’s recipes for homely favourites | Food

Published by skeptic

This week, I bring you two approaches to weeknight dinner. First, a new take on kedgeree that’s swiftly put together and swaps the traditional boiled eggs for roast aubergines. Kedgeree was the invention of the British in colonial India, but was inspired by khichuri, a more ancient dish of rice and lentils, so here I’ve reinstated the pulses in the form of mung dal and peas: an Indian dish, adapted by the British, and changed again by an Indian living in Britain. The other dish is a smoky lamb curry that I often make ahead at the weekend – it freezes really well and makes for a bowl of richly spiced comfort to come home to. Kedgeree (pictured top) This is inspired both by my mother’s Bengali khichuri and the classic British kedgeree. Prep 10 minCook 30 minServes 4 1 aubergineVegetable oil¾ tsp ground turmericSalt270g haddock fillets150g mung dal150g brown onions, peeled and diced25g fresh ginger, peeled and finely chopped 1 tsp ground cumin1 tsp ground coriander275g basmati rice100g frozen peas50g unsalted butter75g golden raisins …

Hot stews for cold days: Tamal Ray’s recipes for hearty vegan braises | Stew

Hot stews for cold days: Tamal Ray’s recipes for hearty vegan braises | Stew

Published by skeptic

In January I inevitably turn to whole foods: dark, leafy brassicas, whole grains, beans simmered slowly on the stove top. Here are two nourishing dishes that put them all to work – both are vegan and both are very freezer-friendly, if cooking ahead is your thing. One takes inspiration from the herby Persian classic ghormeh sabzi, albeit a pared-down version of what is traditionally a luxurious dish. The other, a pumpkin, ale and barley stew, is a chance to raid your store-cupboard. Pumpkin, sage and barley stew (pictured top) There are many varieties of squash and pumpkin that you could use for this, but my favourite is the pale green crown prince. Prep 15 minCook 1 hr 10 min Serves 4 30ml olive oil, plus extra to serve500g pumpkin, halved, seeds discarded and chopped into 2cm-thick wedges (peel it, too, if you prefer, but I don’t bother)1½ medium onions (about 130g), peeled and sliced 5 garlic cloves, peeled and finely chopped300ml ale – I use Newcastle Brown Ale300g pearl barley1 tsp salt1 bunch sage, leaves …

Comfort classic: Tamal Ray’s recipe for an easy tuna melt | Comfort food

Published by Sam

This is a hangover from my student days; the wholesome, filling snack to which I’d treat myself on those rare occasions when I’d been diligent enough to go to the gym. The recipe stuck around long after the gym-going fell by the wayside, and it’s now my lunchtime treat if I ever have a random day off to myself during the week. Best enjoyed with a side helping of trashy daytime telly. Tuna melt, my way Prep 2 minCook 5 minServes 1 1 tsp olive oil2-3 spring onions, trimmed and thinly sliced (50g)1 x 145g tin tuna in brine, drained50g mature cheddar, grated1 thick slice of sourdough, lightly toasted1-2 tbsp crisp fried onions (shop-bought or homemade) Warm the oil in a small frying pan on a medium-high heat, then add the spring onions and fry, stirring, for two to three minutes, until nicely softened. Stir in the tuna, turn up the heat to high and fry for 30 seconds. Scatter in the cheese, stir to combine until it melts, then tip the lot over the …