One dish chicken korma and rice

Serves 4

Prep and cook time 30 mins

2 tablespoons Korma Curry paste (I used Pataks - Korma Curry Paste - Coconut and Coriander, Mild - from Woolies)
800g Chicken thigh fillets (cut into 2cm pieces)
1 cup (200g) white calrose medium grain rice
1 1/2 cups (375ml) chicken stock
100g baby spinach leaves
Heat sauce in medium saucepan. Cook for 1 minute until fragrant.
Add chicken and brown.
Add rice and stock - bring to boil.
Reduce and simmer, covered for 15-20 minutes (keep an eye on it to make sure that rice cooks before all the liquid evaporates). Remove from heat and stir well. Cover dish and stand for 5 minutes.
Add spinach and stir to combine. Add pepper to taste and serve with a slice of lemon.

Enjoy!!

Recipe contributed by Nicole Stallard.

Sweet Potato Thai Green Curry Pastry Puffs…recipe by Jill Anderson

1 small red onion
Olive oil
1-2 tablespoons Thai Green Curry paste
1 large diced sweet potato
Coconut milk or coconut cream
6 sheets Puff pastry - each sheet cut into 9 squares

Egg wash - 1 egg, 1 tablespoon water

Yoghurt Mint Dip
Plain Greek Yoghurt
1/2 freshly squeezed lemon
black pepper
a large bunch of fresh mint leaves finely chopped

Dice a small red onion and fry in a small amount of olive oil.
Add 1 - 2 tablespoons of Thai green Curry Paste (start with 1 tablespoon and add more depending on how hot you like it)

Add a large diced sweet potato. Coat and fry gently for a few minutes to absorb flavours.

Add enough coconut milk or coconut cream to cook the potatoes until soft, then mash gently with a fork.

Add about 1 teaspoon of cooled mixture to the centre of each pastry square.
Fold into triangles, fork the edges and coat in egg wash.

Bake in fan forced oven 180 C, or normal oven 200 C until golden brown.

Serve warm with Yoghurt Mint Dip.
Plain Greek Yoghurt, 1/2 freshly squeezed lemon, black pepper and a large bunch of fresh mint leaves finely chopped.

Could also be good with a Chilli sauce, fresh lime juice and chopped fresh coriander dip!

Enjoy - and we’ll come to help you eat them!

Beef Vindaloo…recipe by Eve Clarkson

½ kg meat – pork, beef or chicken
Turmeric
Vinegar
Salt
Curry Leaves
2 small red onions, sliced
2 tomatoes (roma), chopped
1 Tbsp sunflower oil
Small handful of curry leaves

Masala
1 Tbsp garlic
1 Tbsp ginger
½ tsp cumin
1 tsp black mustard seeds, heaped
½ tsp pepper (white is preferable to black)
5 cloves
1½ tsp cinnamon sticks
10 dried red chillies (15 is usual)
1 Tbsp white sultanas, heaped

1. Marinate meat in turmeric, vinegar, salt and curry leaves for 1 hr
2. Grind masala ingredients together
3. Heat sunflower oil in pot
4. Add onions, fry until light brown
5. Add masala, lower the heat and cook for 3 mins
6. Add the curry leaves
7. Cook until the water evaporates and the masala is dried out
8. Add the chopped tomatoes and cook until the water evaporates
9. Add the meat and cook until tender

Grublover comment
Eve says: Please put this recipe up on Grublove. I have just made it and it is fantastic. I did it with Pork but I think it is better than beef.

Maya Masala Indian Brasserie

49 Lake St Northbridge 6003 (08) 9328 5655
Maya Masala 2: 171 James St, Northbridge Tue-Sun 5.30pm-12am
Maya Masala coming soon to QV1 building, Hay Street
BYO

Not the best service, and not the best indian restaurant in perth but good food for a good price.

Just go there and try the lamb saagwalla (14.90). A beautiful spicy dish - lamb cooked with spinach, butter, ginger and garlic, very rich. Absolutely delicious with some naan.

We also had butter chicken (14.90).

Dosa are huge and tasty.

Great thali platters for people who just can’t decide and want to try everything.

Anghiti Indian Restaurant

Shop 1/379 Scarborough Beach Rd, Innaloo; 9446 6222
340 Walcott St, Mt Lawley; 9443 8888

Open Tuesday - Sunday
11.30am - 2pm; 5.30pm - 10pm



Entree: $9-$24
Mains: $15-$35
Dessert: $6
Licensed. BYO (wine only) $5 corkage per bottle.

Went to Anghiti tonight after a movie at Greater Union.
The service was excellent, food fantastic, and very reasonable.
The rice was delicious - flavoured with cumin seeds.
We had:
- Butter Chicken Jalandhri ($15.40) which was maybe the best butter chicken I have had
- Goan Prawn Curry ($16.30) a great curry, nice heat to it
- nan and rice

Will definitely be back.

Maya Indian Restaurant…by Eve Clarkson

I have enjoyed many meals at the Maya restaurant over a number of years.
However tonight I was somewhat disappointed.

We arrived at the restaurant and were warmly greeted and well looked after.
I ordered a Spy Valley Pino Gris from the Marlborough region of New Zealand and was delighted with this wine. A friend brought along an Alexander Bridge Cab Merlot (2003) which was enjoyed by the red drinkers in the party.
Genny particularly liked the metal drinking vessels used for the water.

We were a party of 6 and 2 members were late. As we waited we ordered an entrée of Eggplant Pakoras - marinated eggplant fried in flour with a sweet and sour fennel and tamarind sauce, along with Chicken Tikka. This was the most delicious dish of the night. Chicken fillets marinated in paprika, garam masala and yoghurt, grilled in a tandoor oven. The yoghurt sauce was not needed as the meat stood alone.

Just as the entrée were served, our friends arrived. The staff were most accommodating. One of the party took it upon himself to order the rest of the meal:

Butter chicken
Lamb Rogan Josh
Palak Paneer
Plain Pulao (Basmati rice)
Plain Naan ad Garlic Naan

Andy who ordered the food, said that it was ‘well ordered’
Trevor said that the meal was nice
Anne had no comment
Lesley stated that it was exceptional with beautiful flavours
Genny said that it was delicious but lacked ‘punch

I think that the most important comments were the comments not made…

The price for 6 people (including 2 bottles of wine and corkage on 1 bottle) was $271. This calculates out at $45 per head.

In summary - disappointing in food terms with a lack of aromatic diversity I would like to have savoured, and as well it was expensive…has there been some changes sine I was there last??

Good points - great staff and excellent service, but let down by the chef.

Out of 10, I am sorry to say that I would only rate it tonight as a 6, but as this is one of my old favourites I will be back to try again.

Eve Clarkson

Chutney Mary’s Indian Restaurant…reviewed by Eve Clarkson

67 Rokeby Rd Subiaco 6008
(08) 9381 2099






We were looking for a good meal to share as we bade farewell to a fellow worker. Chutney Marys had it all.

The ambience is set as you approach the front door, with a carpet laid in the entrance. The atmosphere is vibrant, with large picture of India on the walls, painted in the intense warm colours of spices from the region. The staff quickly greeted us and showed us to our table. I started off with a delightful crisp Saint Clair 2006 Sauvignon Blanc a very good representative of this variety, a benchmark wine of the Marlborough region, New Zealand.

The forward planners of the group had studied the menu, available on the restaurants website. For the nine of us we selected 2 chicken dishes, 1 lamb, goat and prawn/scallop mains, as well as Saag Paneer (Indian cheese and spinac) and cuccmber raita. To accompany these we ardered some Saffron Basmati Puloo (yellow rice) and a selection
of 5 breads. The restaurant was busy, but the meals arrived in a timely manner.

Butter chicken, an old favourite did not let us down with its aromatic rich smokey flavoured sauce. Chicken Palak was again aromatic, with a bit of a bite to it. The Goat Curry, a house speciality was tender, still relatively mild, but with a more gamey flavour. The Gosht Saagwalla again had its own individual combination of spices, with the tenderest of meats. The Prawn and Scallop Molee Curry, from Kerala in the South of India would not have been a dish that I would have selected, but was surprisingly delicious. I look forward to experiencing more of these types of dishes when I visit the region this December. The Saag Paneer, Raita, rice and breads balanced the meal perfectly.

Comments from the crew :
MArgaret oh,oh,oh….she was speechless
Melissa fully..
Hils aromatic tasty food, with piquancy - thotoughly enjoyable
Vicky each dish had ist individual aroma and flavour
Viv bloody best Indian nosh

The cost - which included a great bottle of white, and some other wines by the glass - $22 per head.

Any complaints - we were sitting near the window, and the airconditioner blew directly onto the people sitting nearest to the corner, making them uncomfortably cold.

In summary - great night, superb food, attentive competent staff, good surroundings.
Will I go again? you bet.

Out of 10 I would rate it an 8

Eve Clarkson

Maya Indian Restaurant

75 -77 Market St Fremantle 6160
(08) 9335 2796
http://www.mayarestaurant.com.au/









The Maya is hands down my favourite restaurant in Perth. I have been there many times, with many different groups of people, and everyone has enjoyed the food immensely. I don’t think I have seen a single plate with food left on it after a meal at the Maya.

The Maya is found right at the beginning of the cappucino street in Fremantle at the end of Market Street. It is beautifully decorated, with my favourite area downstairs in the booths, and a great function area upstairs which is fun if you are dining in a larger group.

We always start with a tasting plate - which has some lamb kafta and the most delicious deep fried eggplant in a dark, sesame sauce. Love it.
After that we always get about 2 curries between 3. We never miss the butter chicken - Matt Milner’s personal favourite, and an absolute winner. The sauce is rich and buttery, the chicken perfectly delicate and falling apart in your mouth. We always make sure we get extra naan (I like plain, but the boys love the garlic) to mop up all the delicious sauces at the end.

The best thing about Maya is that when they rate a dish as ‘hot’ they are not kidding. There is nothing worse than being all amped for a spicy indian meal and getting mild, medium at best. The _ at the Maya is hot and goes down nicely with some raita (a yoghurt dip mixed with cucumber and mint).

We have never had room to try the desserts at the Maya, but I am sure they will not disappoint. Please comment if you have tried them.

The prices are a little more at Maya, but I have never heard a complaint after the amazing dining experience. It usually costs us about $70-80 for two curries, an entree, rice and naan. Dishes start at around $16.

The Maya is so famous for its tandoori chicken that the Prince ordered and had the chicken flown over for the celebration of his birthday (hence the title).
It has won many awards, and a restaurant in Northbridge has even named itself after the Maya (Maya Masala), and as a consequence the Maya has a disclaimer in its menu that it has absolutely no association with the Northbridge rip-off.
A great night out, not to be missed, will definitely be back.