“Our food "It’s incredibly lively, packed with flavor, super swift to prepare, and the components are highly seasonal," he explains. Asma Khan , celebrated chef and restaurant owner at Soho's Darjeeling Express, specializes in Indian cuisine.
To celebrate her new series of Secrets of the Curry Cuisine Sure! Here’s how you can prepare two distinct Indian dishes: 1. 2. recipes From the dish: Jhal Steak and Mushroom Hakka Chow.
Jhal Steak
Serves : 2
Ingredients :
Two steaks, approximately 200-250 grams each.
2 tbsp soy sauce
1 tablespoon of white wine vinegar
½ tsp ground ginger
1 or 2 cloves of garlic
Crushed 1 tablespoon of finely chopped green chilies (green ginger chillies are recommended; if you're using bird’s eye chili peppers, use ½ to 1 teaspoon).
¼ tsp brown sugar
Vegetable oil, for frying
For the seasoned garlic and chili mash :
400g white potatoes
4 tbsp salted butter
1 bay leaf
1 dried red chili pepper, torn into smaller segments
2 slices of thinly cut garlic cloves
¼ tsp salt
Method :
1. Place the steaks in a shallow dish. Mix together the soy sauce, vinegar, ginger, garlic, chilies, and sugar, and pour this mixture over the steaks. Turn the steaks to ensure they are evenly coated with the marinade.
2.Cover and set aside in the refrigerator for a minimum of two hours, or leave it overnight. Allow the steaks to reach room temperature prior to cooking.
3. For preparing the mash, start by boiling the potatoes along with their peels and a bit of salt. Once they're tender but not too hot to touch, peel off the skin while the potatoes are still warm. Use either a masher or a fork to create a smooth consistency from these peeled potatoes. In another pot, gently melt some butter under medium heat, include a bay leaf, a dry red chili, and minced garlic; stir continuously as long as necessary for the garlic to turn slightly golden without burning. Next, pour this mixture evenly onto your mashed potato blend, ensuring thorough mixing before removing the bay leaf. Season with additional salt according to preference after tasting. Maintain warmth during steak preparation.
4. Heat up a non-stick skillet or griddle at high temperature. Pour a small amount of oil, place the steaks, and sear them for about two minutes per side, adding extra oil once they're flipped.
5. If preferred, cook one steak at a time; make sure to clean the pan using kitchen towels to eliminate any leftover bits after preparing the initial steak.
6. Once completed, place the steaks on a dish and cover them with foil to let them rest for several minutes prior to serving alongside the mashed potatoes.
Mushroom hakka chow
Serves : 4
Ingredients :
250g flat mushrooms or portobellos
1 big carrot, approximately 100 grams
1 red pepper
250 grams of dried egg noodles (or adjust according to appetite!)
3 tbsp vegetable oil
200 grams of white onions, cut into thin slices
6 garlic cloves, crushed
¼ tsp salt
½ tsp of newly ground white pepper
5 tablespoons of dark soy sauce
½ tsp brown sugar
Finely chopped green onions, for garnishing
Method :
1. Slice the mushrooms into thick strips. Dice the carrot and pepper into lengths of approximately five to eight centimeters with a width comparable to the mushrooms.
2. Prepare the noodles according to the package directions, then rinse them with cold water, drain well, and set aside.
3. Warm up the empty wok until it starts emitting smoke.
4. Incorporate the oil followed by the onions, red peppers, carrots, garlic, salt, and pepper; stir-fry everything together for about a minute.
5. Add the mushroom slices and cook for two minutes or until they appear shiny.
6. Incorporate the noodles once they're drained, along with the soy sauce and sugar, and continue cooking for an additional two to three minutes. Check the flavor and modify as needed. Present right away, topped with chopped spring onions.
'Secrets of The Curry Kitchen' premieres every week on Food Network at 9 PM starting from Thursday, May 8th, and can be streamed on discovery+.
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