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Curried Carrots
Recipe by Harry Tomlinson
If you love a good curry, then you can't look past this delicious recipe.
- Steps
- Ingredients
Ingredients
Curry Sauce
Charred Carrots
Carrot Pangrattato
Smoked Yoghurt
Temper
To Taste
To Serve
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Steps
- Prepare a hibachi if using.
- For the Curry Sauce, wash the carrots and juice them along with the turmeric. Reserve ½ cup juice for the Charred Carrots and 1 cup pulp. Place the remaining juice in a small saucepan over a medium heat and simmer to reduce slightly.
- Place the ghee into a medium frypan over medium heat. Add the onion, garlic and ginger and sauté until softened and browned.
- Add garam masala, coriander seeds, chilli and chilli powder. Cook for a further 2-3 minutes. Add the coconut cream and simmer for 5 minutes. Remove from the heat and process with a stick blender until completely smooth. Pass through a fine sieve, season to taste and keep warm until serving.
- For the Charred Carrots, preheat a grill pan if using.
- Place the ghee in a large frying pan and place over a medium high heat. Add the carrots, garam masala and a pinch of salt to the pan and cook, shaking the pan occasionally, until tender, about 4 minutes. Add the reserved carrot juice and cover with a lid. Cook until just tender, about 4-5 minutes. Transfer the carrots directly onto a very hot hibachi or grill pan and char all over. Transfer to a plate and cover loosely with foil.
- For the Carrot Pangrattato, place two sheets of paper towel over a ceramic plate, sprinkle carrot pulp evenly across. Place into the microwave and cook in 20 second bursts for roughly 1 – 1 ½ minutes, until partially dry.
- Place a fine sieve over a small saucepan and set aside. Heat oil in a frypan. Add the dried carrot pulp, swirl the pan around and allow the carrot to slowly brown, taking care as the oil may spit. Once the carrots have just started to brown, pour through the sieve set over the saucepan. Spread the browned carrot pulp over paper towel to remove excess oil.
- Return the saucepan of oil to a medium heat. Add the curry leaves and cook until just crisp, about 30 seconds. Remove curry leaves and allow to drain on paper towel. Once the carrot and curry leaves are cool, combine in a small bowl with a generous pinch of salt and reserve until ready to serve. Reserve the oil.
- For the Smoked Yoghurt, combine all ingredients in a bowl and reserve in the fridge until ready to serve.
- For the Temper, return the cooking oil to a medium heat. Once hot, add spices and cook for 30 seconds, the spices should start popping and release their aromas. Pour the oil and spices into a heatproof bowl to avoid burning. Reserve until ready to serve.
- To serve, cut the charred carrots into 1.5cm rounds and place in a circular shape in 4 shallow serving bowls. Cover the carrots with a generous amount of curry sauce. Spoon a tablespoon of temper over the curry sauce. Dot the yoghurt over each dish, sprinkle generously with pangrattato. Finish with some coriander leaves and lime cheeks.
