twig boy cooks – tikka soya balti madras curry (vegetarian or vegan, it’s adaptable)
That sounds like a mouthful and it is. But it’s a tasty one.
Ingredients. Serves 4. Prep time – 25 minutes plus marinating. Cooking time – 35 minutes.
Tikka Masala Marinade
2 cups dried soya chunks, rehydrated
1 pot yoghurt, use a vegan alternative if you can/want to
1 thumb of ginger, grated
2 tsp cumin powder
2 tsp cayenne pepper
1/2 tsp cinnamon
2 tsp black pepper
juice of 1/2 lemon
Balti Madras Sauce
3 tbsp tomato puree
1/4 ground fennel
1 1/2 tsp coriander powder
1 tsp crushed garlic
1 tsp chilli powder
1 tsp madras curry powder
1/4 tsp turmeric powder
2 tbsp lemon juice
1 1/2 cup of water
1 tbsp cooking oil
1 large onion
1 bunch coriander, chopped
2 fresh green chillis, chopped or sliced
ONE. Place your rehydrated soya chunks (soak them in water for 20 minutes, drain excess moisture) into a bowl and add all of your other marinade ingredients. I won’t write them out again, they are literally 4 inches above this line. Give them a fantastic stir to ensure they are all evenly mingling and coated. Set aside for as long as you can but ideally, at least 1 hour.
TWO. Whilst your soya is soaking get on with your sauce preparation. Finely slice your onion, I like half moon shapes but whatever you prefer will work. I assume. When you have shaped the onion to your liking fry over a low heat in the cooking oil until they are starting to colour and are translucent. You can toss in a dash of salt and cover with a lid here if you like. I would.
THREE. While your onion(s) gently
weeps fry, make up your curry sauce. In a large bowl or jug add the tomato paste, fennel, coriander, garlic, chilli powder, turmeric, lemon juice and water. Give it a good mix. Set aside until your onions are ready.
FOUR. Add the curry sauce to the pan and cook gently for 10 minutes or so, make sure you stir it. Then, add your marinated soya chunks which should now be packed with flavour (vague taste). Leave to simmer again for about 10 – 15 minutes.
FIVE. Serve immediately with rice (you can find a foolproof boiling guide here, steps ONE and TWO) and sprinkle on top your fresh chopped coriander and green chillis.