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Creative Curries With Proteins Like Lamb Or Fish Recipe

Name: Indacos Creative Curries With Proteins Like Lamb Or Fish Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 3 tbs neutral oil (vegetable, canola or sunflower); 1 tbs unsalted butter; 1 cup yellow onion, finely chopped; 4 cloves garlic cloves, minced; 2 tbs fresh ginger, grated; 1 tsp fresh turmeric or ground turmeric; 2 tbs tomato paste; 400 ml coconut milk (full-fat); 250 ml low-sodium chicken or vegetable stock; 60 ml plain yogurt (optional, for finishing); 2 tsp fresh lemon juice; 1 tsp salt; 0.5 tsp black pepper; 2 tsp coriander seeds; 1 tsp cumin seeds; 0.5 tsp fenugreek seeds (optional); 0.5 tsp black peppercorns; 4 pods green cardamom pods (seeds cracked); 1 tsp ground coriander (if not toasting); 0.5 tsp ground cumin (if not toasting); 1 tsp ground smoked paprika; 0.25 tsp ground cinnamon; 0.125 tsp ground cloves; 0.5 cup fresh cilantro (coriander) leaves, chopped; 2 tbs fresh mint leaves, chopped; 8 leaves fresh curry leaves (optional); 2 pcs green chilies, slit (adjust for heat); 700 g lamb shoulder, trimmed and cut into 2–2.5 cm cubes; 120 ml plain yogurt (for marinade); 1 tsp garam masala

Inspired by Indaco

Time1h 30m

Serves4

Make Creative Curries With Proteins Like Lamb Or Fish Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the Curry Base (makes enough for 4 servings)

3 tbs neutral oil (vegetable, canola or sunflower)

1 tbs Unsalted butter

1 cup yellow onion, finely chopped

4 cloves Garlic cloves, minced

2 tbs Fresh ginger, grated

1 tsp fresh turmeric or ground turmeric

2 tbs tomato paste

1 2/3 cup (400 ml) coconut milk (full-fat)

1.06 cup (250 ml) low-sodium chicken or vegetable stock

1/4 cup (60 ml) plain yogurt (optional, for finishing)

2 tsp fresh lemon juice

1 tsp Celtic sea salt

1/2 tsp black pepper

Spice Blend (toasted and ground or use pre-ground)

2 tsp coriander seeds

1 tsp cumin seeds

1/2 tsp fenugreek seeds (optional)

1/2 tsp black peppercorns

4 pods green cardamom pods (seeds cracked)

1 tsp ground coriander (if not toasting)

1/2 tsp ground cumin (if not toasting)

1 tsp ground smoked paprika

1/4 tsp Ground cinnamon

1/8 tsp ground cloves

Herb & Aromatic Additions

1/2 cup fresh cilantro (coriander) leaves, chopped

2 tbs fresh mint leaves, chopped

8 leaves fresh curry leaves (optional)

2 pcs green chilies, slit (adjust for heat)

For Lamb Option (serves 4)

1.54 lb (700 g) lamb shoulder, trimmed and cut into 2–2.5 cm cubes

1/2 cup (120 ml) plain yogurt (for marinade)

1 tsp Garam masala

1 tsp ground coriander (for marinade)

1/2 tsp salt (for marinade)

For Fish Option (serves 4)

1 1/3 lb (600 g) firm white fish fillets (cod, halibut, sea bass), cut into 4–6 pieces

1/2 tsp turmeric (for dusting)

1/2 tsp salt (for dusting)

1 tsp cornstarch (light coating)

Vegetable & Finishers (optional additions)

10.6 oz (300 g) baby potatoes, halved (if using with lamb)

1 cup roasted red bell pepper, sliced

3 1/2 oz (100 g) fresh spinach or kale (roughly chopped)

1 3/4 oz (50 g) toasted cashews

Method

Prepare Spice Blend

If using whole seeds, toast coriander, cumin, fenugreek (if using), black peppercorns and cardamom pods in a dry skillet over medium heat for 2–3 minutes until fragrant, stirring constantly. Cool, then grind to a coarse powder using a spice grinder or mortar and pestle. If you prefer convenience, use the pre-ground amounts listed. Mix in smoked paprika, cinnamon and cloves.

Marinate Protein

For lamb

In a bowl combine lamb cubes with 120 ml yogurt, 1 tsp garam masala, 1 tsp ground coriander (from the spice section if using pre-ground), and 0.5 tsp salt. Mix well to coat and let rest at room temperature for 30 minutes or refrigerate 2–6 hours for deeper flavor.

For fish

Pat fish pieces dry. Lightly season with 0.5 tsp turmeric and 0.5 tsp salt, and dust with 1 tsp cornstarch so pieces have a thin dry coating. Keep chilled until ready to cook and handle gently to avoid breaking.

Build the Curry Base

Heat 3 tbs oil and 1 tbs butter in a heavy, deep skillet or Dutch oven over medium heat until the butter foams. Add the chopped onion and a pinch of salt and sweat, stirring, until the onion is soft and beginning to caramelize, about 8–10 minutes.

Add the minced garlic and grated ginger and cook 1–2 minutes until aromatic. Stir in fresh turmeric or 1 tsp ground turmeric and the 2 tbs tomato paste and cook 2–3 minutes, stirring, to remove raw tomato taste.

Add 2–3 tbs of the prepared spice blend (or equivalent ground spices listed) and cook, stirring constantly, 1 minute to bloom the spices. If the pan becomes dry, add a splash (1–2 tbs) of stock.

Pour in 400 ml coconut milk and 250 ml stock, stir to combine, bring to a gentle simmer. Taste and adjust salt and pepper. Simmer uncovered on low for 8–10 minutes to meld flavors and slightly thicken.

Cook the Protein — Choose One

Lamb (slow and tender)

While the base is simmering, heat a separate heavy pan over medium-high heat and add 1 tbs oil. Sear marinated lamb cubes in batches until browned on all sides, about 3–4 minutes per batch (they will not be fully cooked through). Transfer seared lamb to the curry base, add halved baby potatoes if using, bring to a simmer, cover and braise on low heat for 45–55 minutes until lamb is tender. Stir occasionally and add a splash of stock if the sauce reduces too much.

Fish (quick poach or gentle pan-finish)

When the curry base has simmered and is gently thickened, reduce heat to low. Option A: Gently nestle the dusted fish pieces into the simmering curry, spoon sauce over them, cover and poach on low for 6–8 minutes until fish flakes easily. Option B: In a separate nonstick pan heat 1 tbs oil and pan-sear fish pieces 2 minutes per side until lightly golden, then transfer into the simmering curry for 2–3 minutes to finish cooking and soak up flavor. Avoid overcooking; fish should be opaque and just flake.

Add Vegetables and Finishers

If using roasted red pepper, spinach or kale, add them in the last 4–6 minutes of cooking so they wilt but retain texture. Stir in toasted cashews for crunch.

Swirl in 60 ml plain yogurt (optional) off heat to add creaminess and tang—temper yogurt with a spoonful of hot sauce first to avoid splitting. Add 2 tsp lemon juice, chopped cilantro, chopped mint, slit green chilies and curry leaves if using. Taste and adjust seasoning with salt and pepper.

Serve

Spoon curry over steamed basmati rice, coconut rice, or serve with flatbreads. Garnish with extra cilantro, a drizzle of coconut milk or yogurt, and toasted cashews. For lamb, allow 5–10 minutes resting before serving so juices settle; for fish serve immediately.