hi i’m keith ‘no i love making Indian
food and today red-hot point I’m going
to show you the ultimate wedge curry
this is inspired by chili which comes
from Punjab the north of India and it’s
packed full of spices ginger garlic
coriander chili with lots of fresh
vegetables my mom who still lives in
India makes this very often she is an
amazing cook and it reminds me of
cooking with her and sitting down to
have this meal together with my family
it brings back so many memories I’m
using Hotpoint gas hob which gives me
great control on the temperature add 2
tablespoons of oil keep the temperature
medium-high heat add 1 TSP of cumin
seeds for whole chili and I’m keeping
the seeds in because I wanted nice and
spicy
now onion actually is hot I can’t even
cook this for 10 to 15 minutes until I
get golden brown color and they are the
perfect colors we’ve cooked it slowly
red ginger and garlic into the onions
now beautiful one thing my mum always
says is do not rush because this is
going to give you that ultimate flavor
in the curry add 2 tomatoes to this turn
up the heat to medium now and cook fish
for 10 minutes add 2 tbsp of tomato
puree to this and we’ll cook it for
another 8 to 10 minutes slow cooking it
so that all the flavors come together
it’s all going to be worth it in the end
and you’re going to be thanking me later
now add all the spices 1 TSP of turmeric
powder half a teaspoon of chili 1
tablespoon of coriander powder and 1
teaspoon of garam masala my mum always
has this spice box and these are the
basic spices in her books that are
always ready for whenever she needs to
cook 1 TSP of salt add 100 ml of boiling
water 1 tin of chickpeas we’ll add all
the liquid as well so I’m going to now
add all the vegetables to this I’ve got
a medium-sized cauliflower a handful of
green beans 1 medium
sighs Garrett look at all those lovely
colors now add frozen peas give it a
good mix oh this smells takes me back
home when I was studying away from home
and I would call my mum you know when I
was about to visit and she said well
what would you like to eat when you get
home and I would very often say candy
just make me some chili absolutely
delicious I will throw in another
hundred ml of boiling water good mix lid
on temperature medium and low and leave
it for 20 minutes until the vegetables
are cooked properly I’m going to finish
this curry with a tablespoon of double
cream and fresh coriander quick mix and
we are ready to plate up with some
steaming hot rice I’ve also got some
naan I cannot wait to taste this time
get so so good my mum would be proud of
it
you can tell the base of the curry has
been cooked nice and slowly hope you’ve
liked my food memory me Jamie and what
point would like to know yours too so
please share it with us using the
hashtag my food memories and tell us
about that special food that takes you
back in time and if you’d like to see
more food memories including Jamie’s for
Katya then click on the link up here and
go to food memories hub
[Music]
food and today red-hot point I’m going
to show you the ultimate wedge curry
this is inspired by chili which comes
from Punjab the north of India and it’s
packed full of spices ginger garlic
coriander chili with lots of fresh
vegetables my mom who still lives in
India makes this very often she is an
amazing cook and it reminds me of
cooking with her and sitting down to
have this meal together with my family
it brings back so many memories I’m
using Hotpoint gas hob which gives me
great control on the temperature add 2
tablespoons of oil keep the temperature
medium-high heat add 1 TSP of cumin
seeds for whole chili and I’m keeping
the seeds in because I wanted nice and
spicy
now onion actually is hot I can’t even
cook this for 10 to 15 minutes until I
get golden brown color and they are the
perfect colors we’ve cooked it slowly
red ginger and garlic into the onions
now beautiful one thing my mum always
says is do not rush because this is
going to give you that ultimate flavor
in the curry add 2 tomatoes to this turn
up the heat to medium now and cook fish
for 10 minutes add 2 tbsp of tomato
puree to this and we’ll cook it for
another 8 to 10 minutes slow cooking it
so that all the flavors come together
it’s all going to be worth it in the end
and you’re going to be thanking me later
now add all the spices 1 TSP of turmeric
powder half a teaspoon of chili 1
tablespoon of coriander powder and 1
teaspoon of garam masala my mum always
has this spice box and these are the
basic spices in her books that are
always ready for whenever she needs to
cook 1 TSP of salt add 100 ml of boiling
water 1 tin of chickpeas we’ll add all
the liquid as well so I’m going to now
add all the vegetables to this I’ve got
a medium-sized cauliflower a handful of
green beans 1 medium
sighs Garrett look at all those lovely
colors now add frozen peas give it a
good mix oh this smells takes me back
home when I was studying away from home
and I would call my mum you know when I
was about to visit and she said well
what would you like to eat when you get
home and I would very often say candy
just make me some chili absolutely
delicious I will throw in another
hundred ml of boiling water good mix lid
on temperature medium and low and leave
it for 20 minutes until the vegetables
are cooked properly I’m going to finish
this curry with a tablespoon of double
cream and fresh coriander quick mix and
we are ready to plate up with some
steaming hot rice I’ve also got some
naan I cannot wait to taste this time
get so so good my mum would be proud of
it
you can tell the base of the curry has
been cooked nice and slowly hope you’ve
liked my food memory me Jamie and what
point would like to know yours too so
please share it with us using the
hashtag my food memories and tell us
about that special food that takes you
back in time and if you’d like to see
more food memories including Jamie’s for
Katya then click on the link up here and
go to food memories hub
[Music]
Please follow and like us: