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Acclaimed Indian food writer Madhur Jaffrey visits New Zealand
The time-pressed gourmets among us, particularly those with a penchant for the delicious spiciness and diversity of Indian cuisines, are in for a treat over the next week as one of the most acclaimed Indian food writers in the world visits New Zealand.
Delhi-born, US-based Madhur Jaffrey has had decades of experience researching, compiling and presenting mouthwatering curry recipes in books and on TV shows in the UK and US. She is renowned for having ingeniously adapted the complexities of Indian cuisines to our fast-paced age.
With support from the Asia:NZ culture programme, Madhur Jaffrey is in New Zealand this week to take part in the 2011 Auckland Writers and Readers Festival (AWRF), which began on 11 May. She will also speak at a dinner in her honour in Wellington on 19 May.
Ms Jaffrey’s naming had a symbolic, prescient connection to food (her chosen name, “Madhur” means sweet as honey in Sanskrit) and Madhur “was left with honey on my palate and my deepest soul,” as she tells in her 2006 memoir Climbing the Mango Trees, one of over 15 popular books she has authored.
With 175 easy recipes, Ms Jaffrey’s latest bestseller, Curry Easy, is a tantalising culinary journey across India, Bangladesh, Sri Lanka and Pakistan, and allows foodies to recreate the tastes of South Asia with a minimum amount of work. “Indian food isn’t always complicated to make, and you don’t have to spend hours in the kitchen,” says Madhur Jaffrey. “With just a few very easy steps, you can get a Goan prawn curry or a Sri Lankan beef curry with coconut milk. That is what Curry Easy is going to show you how to do.”
At the Auckland Readers and Writers Festival on Friday 13 May, Ms Jaffrey will talk about her fascinating life journey from the banks of the Yamuna River in Delhi to Manhattan. “The innocent Indian honey of my infancy is now mixed with the pungencies of Indian spices, the sour and bitter, the nutty and the tinglingly aromatic,” says Madhur Jaffrey in Climbing the Mango Trees.
“We are delighted to have been able to bring culinary legend Madhur Jaffrey to New Zealand,” said Asia:NZ culture director Jennifer King. “The vividness of her life story is suitably complemented by the richness of her recipes – and we’re glad New Zealanders will get a taste of both, through our cooperation with the AWRF in Auckland and the New Zealand Guild of Food Writers in Wellington, which made these events possible.”
On Sunday 15 May, Madhur Jaffrey will be the guest presenter at a lunch in her honour at the Langham Hotel in Auckland, where the hotel’s Indian chefs will prepare an authentic Indian feast drawn from her cookbooks.
Wellingtonians will also be able to sample Madhur Jaffrey’s recipes and hear her talk at a degustation dinner, organised by the New Zealand Guild of Food Writers, with support from Asia:NZ and the James Cook Hotel Grand Chancellor. The dinner is at 6pm on 19 May at the James Cook Hotel; tickets are $95 per person for a six-course menu including drinks and pre-dinner snacks.
Madhur Jaffrey’s latest cookbook Curry Easy is available online and from bookshops in New Zealand.
- by Antonia Kokalova-Gray. This piece was first published on the Asia New Zealand website in May 2011 and republished in Indian Weekender, the foremost print and online news site for the Kiwi Indian community. Photo by Flickr user roland.
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Looking for a good healthy snack. Madhur Jaffrey gave us a tip for turning chickpeas into a delicious bite size goodie. And if you need a drink, try this one from Sanjeev Kapoor.
chicken & okra curry
Per request (Hi, Terri!) I am posting the recipe to the curry I mentioned making for dinner last night. I think this falls under fair use, since it’s merely one recipe from an author whose books I unreservedly recommend to anybody interested in learning to cook Indian food. (And vegetarian food, and any sort of south-east Asian curry, for that matter.) I have a whole bunch of Madhur Jaffrey’s cookery books, which you can find here, and please note I get NOTHING from you following that link, should you so choose, and I am in no way affiliated with Ms. Jaffrey, except as a fan, and I am a BIG fan. Her books are engaging, and well-written, and the anecdotes she tells are frequently fascinating and utterly charming. Her Ultimate Curry Bible is pretty much my all-time favourite cook book, and given the diversity of the recipes within it, the one I’d recommend most strongly. This recipe comes from what I’m pretty sure is her newest book, Curry Easy, which I’m still working my way through, but so far, so good. We liked this one quite a bit.
While I am by no means an expert, I cook a pretty mean curry, and I’ve been doing it long enough that I often take recipes as a starting point, and adapt them to our personal preferences. For example, although the recipe doesn’t call for it, I added garlic and some finely chopped red chillis to this recipe, for no other reason than that we like a lot of garlic and chili. Other changes I made are noted in the recipe itself.
Chicken with Okra
Madhur Jaffrey, Curry Easy
1 lb boneless, skinless chicken thighs, cut into 1-1 1/2 inch pieces (I used about half a pound of chicken breast)
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/2-3/4 teaspoon cayenne pepper
salt, to taste (I use very little salt, as a rule, and in this recipe I used maybe half a teaspoon)
1 tablespoon lemon juice
3 tablespoons olive or rapeseed oil (I believe rapeseed oil is called canola oil in North America, but I used about 2 tablespoons of ghee, for no particular reason except I kind of reflexively use ghee as my oil when I’m cooking Indian food.)
1/2 teaspoon whole cumin seeds
1 medium onion peeled and chopped (I used 1 very large one, because I bulked out the vegetables in order to reduce the amount of chicken. I’m not a very keen eater of flesh, in general, and tend to scale back the amount of meat in any given recipe.)
20 medium okra, about 140g/5 oz, topped, tailed and cut in half. (I used probably half again as much. I like okra!)
1 medium tomato, peeled and roughly chopped. (I had about a cup of tinned diced tomatoes in a plastic container in the fridge, leftover from a previous night’s meal, which I used instead.)
Put the chicken in a non-reactive (ceramic, glass, or stainless steel) bowl. Add the cumin, coriander, turmeric, cayenne pepper, 1 teaspoon salt (see above) and the lemon juice. Stir well. Cover and refrigerate for 1-2 hours. (Now, I did this before going out for most of the day, and the chicken ended up marinating for about six hours. I don’t think it makes a bit of difference, one way or the other, as long as it gets a couple of hours of marinating time, you’re probably golden.)
Put the oil in a frying pan, preferably non-stick, and set it over a medium-high heat. When hot, put in the cumin seeds, onions, and okra. Stir and fry for 6-7 minutes, or until the onions have browned a bit. (I put in some coarsely chopped garlic here, as well.)
Add all the marinated chicken to the pan. Stir and fry for 3-4 minutes, until the chicken pieces become opaque. (Do not worry if some of the spices stick to the pan — that’s her note, not mine. I had no sticking, for what it’s worth.) Add 120 ml/4 ounces water, 1/4 teaspoon salt and the tomato. (Didn’t bother with more salt, since I was using tinned tomatoes — also, here is where I chucked my extra red chilis into the pan.) Stir and bring to a simmer. Cover, lower the heat and simmer gently for 10 minutes. I also ended up using about a tablespoon of tomato puree (that’s tomato paste, if you’re unfamiliar with British terminology) to thicken it up a bit.
I served this with brown rice, a cucumber, tomato and red onion salad, and mint-cilantro raita, plus fruit for dessert.
