This week Jennee thought she would do her regular Sunday cook-up in Saturday as she had a date with another purdy girl, for her birthday, on Sunday. Also, she was, how you say (an Eastern European accent works well here), champing at the bit to redeem herself after not really being in any kind of fit state to attempt a cook-up last Sunday… or even hold a coherent conversation… or even sit the correct way on a toilet seat. Point being; I think she’s really starting to enjoy her time in the limelight, sitting back, watching the accolades come rolling in.
This week the debt owed to the food gods has been paid in full. This girl is on fire… not literally of course, because that would make me some kind of sadist or something similar as I sit here typing away while my wife goes up like frigging Guy Falks! Anyway, Peter Kuruvita from Flying Fish Restaurant, SBS TV and cookbook writing fame has helped Jennee out with this one. He does not know Jennee and did not make a special trip to our house to help her cook (I don’t think), but through the power of internet based knowledge, he has personally handed her this pixelated recipe. Although her eyes are not even sharp enough to recognize the pixels… it’s not a Commodore 64, after all.
Yes, Peter showed my Jennee how to make a Sri Lankan beetroot curry (original recipe here), and then Jennee showed Peter that she likes to free style with recipes and this was the result. To be honest, it was quite a surprise how tasty this beetroot curry was. But I guess it shouldn’t have surprised me though. I mean, I love beetroot and I love curry. (Realisation hits) Shit! That’s right. That is how wars are started, folks. Open your mind. Free yourself of prejudices. Try the beetroot curry. Rush now child… ze Germans are coming…
We had the beetroot curry with steamed rice, spiced potato cakes, eggplant pickle, cucumber yoghurt, fresh chilli and lemon.
BEETROOT CURRY (for 4)
350 g (12 oz) small beetroots, washed & trimmed
50 g (1¾ oz) ghee
1 large onion, finely chopped
2 small green chillies, finely chopped
1 sprig curry leaves, leaves picked
2 garlic cloves, thinly sliced
1 thumb sized piece of ginger, grated or chopped
1 cinnamon stick
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon chilli powder
3 teaspoons white vinegar
1 teaspoon caster sugar
200 ml (7 fl oz) coconut milk
• Cut the beetroots and stems if using into 1cm (1/2 in) pieces.
• Heat the ghee in a heavy-based saucepan over medium heat and cook the onion and green chilli for 6-8 minutes or until translucent. Add the curry leaves and garlic and cook for another 3 minutes or until fragrant.
• Add the remaining ingredients, cover, and simmer over very low heat, stirring occasionally for 15-20 minutes or until the beetroot is tender.
• Season to taste and serve.
SPICED POTATO CAKES
(if there’s any left they go great guns with some poached eggs and chutney for breakfast the next day…)
4 med-large potatoes, boiled until just cooked
½ red onion, finely diced
1 handful coriander, chopped
1 teaspoon each ground cumin and coriander seed
4 curry leaf, chopped
a pinch dried chilli flakes if you want
a pinch of salt and pepper
• Grate potatoes while they are still warm
• Mix it all together
• Form into little potato cakes
• Fry in a bit of oil on a medium heat for 2-3 minutes each side, or until brown and crispy
24 responses to “Jennee’s Sunday Spread… Beetroot curry a la Peter Kuruvita and some damn fine spiced potato cakes”
Hoo haa, beetroot and curry….never the twain has met in this mind but it’s gotta be tried….you are a lucky fella to have a missus who cooks this well. The combo of beetroot curry with the potato cakes is nothing short of inspirational. (Am thinking it’s a Sri Lankan version of borscht with latkes?)
Yep. It was a farking kick-ass dinner. I may have been sceptical at the start but the flavours defo converted me!
Those damn fine spiced potato cakes look crunchy good. I love how Jennee toasts herself! Lol! I should do that more often. Why wait for other folks to toast you?
I’m pretty sure that’s her theory 🙂
Whats the old sayng “yum yum pigs bum makes good chewing gum” that meal looks exquisitely deliciousius – yes no pigs bum there – all beetroot. BIG thumbs up to you Miss Jeneee x
Not even one pigs bum! I was disappointed at first, but I got over it pretty quickly 🙂
Wonderful twist on the potato cakes. Poached eggs and chutney! Inspiring.
Magic. Glad we could help 🙂
I never would’ve thought of putting beetroot in curry. NEVER. And I do read a bit of Peter Kuravita’s blog… obviously not enough! Glad that Jennee was feeling much better this weekend; she put up another seriously glorious feast! Love the sound of the potato cakes (oh my gosh, poached eggs and chutney? Yum).
She was bound to pull through. She’s pretty tough for a girl :).
The potato cakes were off the hook! I want more and more… I’m hungry again…
that combo just blew my mind. I never knew it could be done. I guess I’m going to have to check out that blog!
Happy Birthday Jennee!!
Do try it. I will pass on the birthday wishes… Although it was Jennee’s friends’ birthday… I thought that paragraph sounded a little confusing…
Wow that looks amazing. I would never think of making a curry from beets. Yum. Happy birthday, Jenee.
Yeah. Who would’ve though, eh? It was tasty and red – my two favourite flavours!
Mmmmm yes. I need to try beetroot curry! It’s not something I’ve tried but know for certain I’d love. Good job Jennee!
Yep. Everybody needs to try beetroot curry!
Beetroot and curry? That’s outta this world, I wanna eat it!
Do it. Eat it.
Alright…I’ve seen enough…I’m doing it. We are beet “nuts” around here and we must try this. I don’t think I have ever seen curry leaves? I’ll have to go hunting for some. Great food combining here. Just added it to the week’s “to do” list.
Nice one. Curry leaves should be available at a store that sells Indian curry stuff. 🙂
Ok. I’ll look. What if I don’t find any? 🙂
It’s a pretty unique flavour. I’m not sure what to replace them with… We have a curry tree so I’ve never had to think about it… 🙂