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Spicymonkey recipes

Welcome to Spicymonkey recipes

 

Here we will show what you can do with our curry sauces.

 

Obviously our sauces are super easy to use so really the recipes will all be very simple.

 

 

By Ian Nixon, Jun 12 2018 04:33PM

Ahhhh, the Keralan curry. It's now in it's 6th year as our best selling curry. Just for a change though, we've added some coconut milk to this recipe for extra richness and a bit more authenticity.

The Keralan curry is excellent with fish or any kind of seafood. We just got a bag of king prawns from our local fishmonger and they gave us that delicious pop in the mouth that you just don't get from those tiddly little things.


The saffron rice works really well with this curry and we love the distinctive aroma and flavour of the delicate spice. The rice should take about 20 minutes to cook so can be done while the curry is simmering away.


This recipe should be enough for 4 people, it really depends how hungry you are!


What you need


1 pouch Spicymonkey Keralan curry

1 tbsp vegetable oil (or a few squirts of spray oil)

500g king prawns

1 large red peper - diced

1 tin coconut milk (only use the thick milk part - not the water)

a few coriander leaves (optional)


What to do


Heat the oil in a large pan or wok. Fry the diced pepper for a couple of minutes.

Pour in the curry sauce and the coconut milk (if using). Bring to the boil and leave to simmer for about 30 minutes until the sauce has thickened as much as you'd like. Add the king prawns and stir through for just a couple of minutes, until they begin to turn pink.

Garnish with chopped coriander leaves and serve with a wedge of lemon or lime.




Saffron rice - what you need


2 cups of basmati rice (350-400g)

2 tbsp vegetable oil

1 tsp brown mustard seeds

5-10 cardamom pods

good pinch of saffron (about 50 strands)

1/2 tsp ground turmeric

650ml hot water



What to do


Soak the saffron strands in the hot water and set aside.

In a large pan heat the oil and add the mustard seeds. Once they begin to splutter and pop add the rice, cardamom, turmeric and salt. Fry these for a couple of minutes. Turn the heat as low as possible and carefully add the saffron and water (it will spit and bubble - go careful). Cover the pan with a lid and leave on a low heat for approximately 7-8 minutes or until the water has all soaked up. Take off the heat and leave covered for a few more minutes.

Garnish with crispy fried onions.


By Ian Nixon, May 22 2018 05:22PM

The Moroccan tagine is our mildest sauce but don't think that means it has no flavour. The sauce contains plenty of our own blend of Ras-el-hanout which is freshly ground before cooking. The sauce also contains dried apricots and preserved lemons to help you think you really are sitting at a table over-looking the djemaa el-Fnaa in Marrakech.


We've cooked this with lamb which is most commonly used but the sauce will be equally good with any meat or roasted veggies.


The cous-cous is very simple to prepare and just needs some simple exotic garnishing to liven it up.


In this particular dish we added some chopped up dates but that's not necessary. We sometimes add a spoonful of marmalade or a small amount of harissa for an extra kick. It's great as it is straight from the packet too.


Moroccan lamb tagine (serves 4)


What you need

1 pouch Moroccan tagine sauce

1kg diced lamb or goat (or any other meat or veg for 4 people)

2 dates - chopped

a few toasted flaked almonds to garnish

a few coriander leaves to garnish


What to do

In a large pan fry the meat off in a little oil until browned all over. Add the sauce from the pouch along with the dates and bring to the boil. Cover and simmer for around 2 hours or until the meat is very tender.

This works really well in a slow cooker too.

Once ready, simply garnish with the almonds, herbs, rose petals, or whatever you fancy.


Cous-cous


What you need


200g cous-cous

300ml chicken or vegetable stock (just boiled)

1 tbsp olive oil

1 preserved lemon - chopped (to garnish)

2 dried apricots - chopped (to garnish)

coriander and parsley leaves (to garnish)


What to do


Put the cous-cous in a pan. Add the hot stock liquid and cover with a lid. Leave to soak for around 3-5 minutes. Pour over the olive oil and loosen up with a fork.

Garnish with the herbs, nuts, dried fruits, olives or whatever you fancy.


Simple. Enjoy!


By Ian Nixon, Feb 7 2018 06:11PM

The Persian curry is one we always enjoy if we need something really exotic. Flavoured with typically middle-eastern ingredients like pomegranate, dried lime and rose, you can't help but feel like you're sitting on a balcony overlooking a souq and watching the sunset behind a bunch of minarets.

Normally we would have this curry with goat or lamb but it's just as good with any meat or a bunch of veggies.


The Persian pilaf is cooked with a litle spice mix and garnished with fruit and nuts. The rice should take about 20 minutes to cook so can be done while the curry is simmering away.


This recipe should be enough for 4 people, it really depends how hungry you are! We always serve this with natural yoghurt mixed with pomegranate molasses or sometimes with date & orange chutney.


Persian curry


What you need


A slow cooker

1 pouch Spicymonkey Persian curry

1kg diced lamb (or goat)

1 red pepper - cut into small chunks (optional)

1 small onion - thinly sliced (optional)



What to do


Put the diced lamb, onion, pepper and all the curry sauce into the slow cooker. Set to high and leave to cook for about 3 or 4 hours - or set to low and leave for 6 to 8 hours - or until tender. You may need to add a little water if it begins to dry out.

If you don't have a slow cooker you could just quicky fry the meat for a couple of minutes in a large pan. Add the onion and pepper and fry for a further couple of minutes. Pour in the curry sauce, bring to boil and leave to simmer for 2-3 hours until the meatis really tender.



Persian pilaf - what you need


2 cups of basmati rice (350-400g)

2 pints water

1/4 tsp turmeric

1/2 tsp ground fennel

1/2 tsp ground allspice

1/2 tsp ground cardamom

juice and zest from 1 orange


(or instead of the spices you could use 2 tsp Persian curry powder)


Handful of pistachio nuts

6-8 dried apricots - diced

pomegranate arils (seeds) from 1 pomegranate




What to do


Wash and dain the rice with water. Leave the rice to stand in a pan with the 2 pints of water and salt for about 10-15 minutes.

Add the spices, orange zest and juice and bring the pan to the boil. Simmer until all liquid is absorbed (approximately 5-10 minutes).

Garnish with the fruit and nuts.


By Ian Nixon, Jan 23 2018 05:29PM

This Kashmiri curry is the newest product in our sauce range. Flavoured with spices commonly found in the Himalayas such as black cardamom, black cumin, Himalayan pink salt and Kashmiri chilli. The Kashmiri chilli is fantastic, it's not hot and imparts a wonderful colour as well as a distinctive flavour. Normally we would have this curry with goat or lamb but it's just as good with any meat or a bunch of veggies.


The cumin rice is a popular (and simple) rice recipe from the North of India. The rice should take about 20 minutes to cook so can be done while the curry is simmering away.


This recipe should be enough for 4 people, it really depends how hungry you are! We always serve this with a variety of pickles and chutneys - mild ones for wifeymonkey, hot ones for Spicymonkey,


Kashmiri curry


What you need


1 pouch Spicymonkey Kashmiri curry

2 tbsp vegetable oil (or a few squirts of spray oil)

1kg diced goat or lamb

1 red pepper - cut into small chunks

couple of handfuls of fresh spinach leaves (optional)


What to do


Heat the oil in a large pan or wok. Seal the meat quickly on all sides then stir in the red pepper.

Pour in the curry sauce and bring to the boil. Leave to simmer for about 1 hour or until the meat is really tender. With about 5 minutes to go add the spinach and stir through.




Cumin rice - what you need


2 cups of basmati rice (350-400g)

2 pints water

pinch of salt

2 tbsp vegetable oil

1 black cardmaom

3 green cardamoms

4-5 whole cloves

2 tsp cumin seeds



What to do


Wash and dain the rice with water. Leave the rice to stand in a pan with the 2 pints of water and salt for about 10-15 minutes.

In a separate pan heat the oil and on low heat add thewhole spices. Gently fry these for a couple of minutes before adding the rice and water. Cover with lid and bring to boil. Simmer until all liquid is absorbed (approximately 5-10 minutes).



By Ian Nixon, Oct 21 2017 07:45PM

Our Jamican curry is nearly all you need to make you feel like you're on a Caribbean beach soaking in the sounds of waves and reggae (the only other thing you might need is a can of ice-cold Lilt). Normally we would have this curry with goat meat but it's just as good with chicken or pork. The little dish in the top left of the picture is something you really should try with this dish. It's simply apricot jam with a splash of scotch bonnet chilli sauce - simple, yet super tasty.


The rice and beans is a classic Caribbean recipe that is pretty much the only choice of rice you should go for with this curry. The rice should take about 20 minutes to cook so can be done while the curry is simmering away.


This recipe should be enough for 4 people, it really depends how hungry you are!



What you need


1 pouch Spicymonkey Jamaican curry

2 tbsp vegetable oil (or a few squirts of spray oil)

1kg goat meat - diced (or a little more if on the bone)

a few coriander leaves (optional)

1 lime - cut into quarters


What to do


Heat the oil in a large pan or wok. Seal the meat quickly on all sides.

Pour in the curry sauce and bring to the boil. Leave to simmer for about 2 hours or until the meat is really tender. Stir often to ensure it doesn't stick to the bottom of the pan.

Garnish with chopped coriander leaves, the lime and maybe some very thinly sliced scotch bonnet pepper if you're feeling brave.



Rice and beans - what you need


2 cups of basmati rice (350-400g)

1 tin coconut milk (400ml)

200ml water

pinch of salt

1 tin kidney beans - draied and rinsed


What to do


Wash and dain the rice with water. Leave the rice to stand in a pan with thecoconut milk and water and salt for about 10-15 minutes. Add thekidney beans. Turn the heat on and bring to boil then cover and simmer until the liquid has all gone and rice is cooked.


By Ian Nixon, Oct 10 2017 07:08PM

We love this Burmese curry because of the fresh taste of the lemongrass and kaffir lime combined with Indian spices and a pinch of star anise. Normally we would have it with pork belly but it's just as good with chicken or seafood. We also usually have a good sweet chilli sauce with this meal. It normally gets poured all over the rice quite liberally.


The golden rice is a Burmese recipe that is very simple yet tastes fantastic. The rice should take about 20 minutes to cook so can be done while the curry is simmering away.


This recipe should be enough for 4 people, it really depends how hungry you are!



What you need


1 pouch Spicymonkey Burmese curry

2 tbsp vegetable oil (or a few squirts of spray oil)

1kg pork belly (skin removed) - diced

a few coriander leaves (optional)


What to do


Heat the oil in a large pan or wok. Seal the pork quickly on all sides.

Pour in the curry sauce and bring to the boil. Leave to simmer for about 1 hour or until the pork is really tender.

Garnish with chopped coriander leaves or some thinly sliced kaffir lime leaves.




Golden rice - what you need


2 cups of basmati rice (350-400g)

2 pints water

pinch of salt

1 cup frozen peas (50-100g)

2 tbsp vegetable oil

1/2 tsp turmeric

pinch chilli powder

some crispy fried onions

1 - 2 tbsp fish sauce (optional)


What to do


Wash and dain the rice with water. Leave the rice to stand in a pan with the 2 pints of water and salt for about 10-15 minutes. Add the frozen peas. Turn the heat on and bring to boil then simmer until the rice is cooked. Drain the rice and set aside.

In a separate pan heat the oil and on low heat add the turmeric and chilli. Gently fry these for a couple of minutes before adding the rice and fish sauce (if using). Stir it all through and break up any lumps.


By Ian Nixon, Sep 29 2017 07:35PM

This amazing Malaysian curry sauce is the closest we get to a korma. The difference is that we add the Chinese/Malay influenced ingredients cinnamon and star anise. The sauce comes without coconut milk but we have found ourselves adding some during cooking and reducing it to a lovely, thic,k creamy gravy.

It's just delicious.


The nasi lemak is a Malaysian style rice. The rice should take about 20 minutes to cook so can be done while the curry is simmering away. The pandan leaves or kewra water may be difficult to find so are not essential, they just lend a deliciously authentic flavour. Note the liberal use of chilli in our picture. Almost as much as there is rice. Perfect!


This recipe should be enough for 4 people, it really depends how hungry you are!

For this curry we normally use chicken or pork belly. It would also suit any seafood.


What you need


1 pouch Spicymonkey Malaysian curry

2 tbsp vegetable oil (or a few squirts of spray oil)

4 chicken breasts - diced

1 tin coconut milk (optional)

a few coriander leaves (optional)


What to do


Heat the oil in a large pan or wok. Fry the chicken until it is white all over.

Pour in the curry sauce and the coconut milk (if using). Bring to the boil and leave to simmer for about 30 minutes or until the chicken is cooked through and the sauce has thickened as much as you'd like.

Garnish with chopped coriander leaves and serve with a wedge of lemon or lime.




Nasi lemak - what you need


2 cups of basmati rice (350-400g)

2 pints water

pinch of salt

3 pandan leaves - or 1 tsp kewra water (optional)

2 hard boiled eggs

cucumber slices

some sambal or dried shrimp with chilli


What to do


Wash and drain the rice until the water runs clear. Boil the rice in the water and coconut milk with the pandan leaves or kewra water and salt. When it is done, drain the water and leave to cool slightly.

Serve with halved boiled eggs, cucumber slices and a big spoonful of sambal.

By Ian Nixon, Sep 26 2017 08:26PM

Our most popular curry is the Keralan curry, or what used to be called Monkey Curry. The spice mix has plenty of fenugreek and curry leaves in to give that typical South Indian flavour. We also add a tiny bit of banana to the sauce, only about 1/4 of a banana in each pouch. It's just enough to give it a ittle sweetness but not an overpowering banana flavour.


The lemon rice is another Keralan recipe with mustard seeds and curry leaves. The rice should take about 20 minutes to cook so can be done while the curry is simmering away.


This recipe should be enough for 4 people, it really depends how hungry you are!

For this curry we normally use chicken or king prawns. If you use king prawns, simply heat up the sauce and simmer until you get the desired thickness. Add the prawns and simmer for another couple of minutes until they are pink all over.


What you need


1 pouch Spicymonkey Keralan curry

2 tbsp vegetable oil (or a few squirts of spray oil)

4 chicken breasts - diced

1 tin coconut milk (optional)

a few coriander leaves (optional)


What to do


Heat the oil in a large pan or wok. Fry the chicken until it is white all over.

Pour in the curry sauce and the coconut milk (if using). Bring to the boil and leave to simmer for about 30 minutes or until the chicken is cooked through and the sauce has thickened as much as you'd like.

Garnish with chopped coriander leaves and serve with a wedge of lemon or lime.




Lemon rice - what you need


2 cups of basmati rice (350-400g)

2 pints water

1 lemon - juice and grated rind

pinch of salt

2 tbsp vegetable oil

1 tsp brown mustard seeds

1 inch ginger - finely chopped

5 or 6 curry leaves

1/2 tsp ground turmeric

pinch of asafoetida


What to do


Wash and dain the rice with water. Leave the rice to stand in a pan with the 2 pints of water and salt for about 10-15 minutes. Turn the heat on and bring to boil then simmer until the rice is cooked. Drain the rice and set aside.

In a separate pan heat the oil and add the mustard seeds. Once they begin to splutter and pop, turn the heat down and add the ginger and curry leaves. Gently fry these for a couple of minutes before adding the turmeric, asafoetida and lemon rind. Gently fry for a further minute and then add the cooked rice and lemon juice. Turn off the heat and mix well.

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