“Our food "it boasts vivid colors, it has rich flavors, it can be prepared swiftly, and all 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: 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 tbsp chopped green chillies (green ginger chillies are ideal; if you are using bird’s eye chillies, use ½-1tsp)
¼ tsp brown sugar
Vegetable oil, for frying
For the spiced garlic and chilli mash :
400g white potatoes
4 tbsp salted butter
1 bay leaf
1 dried red chilli, broken into small pieces
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. Make sure to flip the steaks so they get 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 them.
3. For preparing the mash, start by boiling the potatoes along with their peels and a bit of salt. Once they're still warm but comfortable to touch, peel off the skin. Proceed to mash these potatoes smoothly either through means of a masher or even a fork. In another saucepan, gently melt some butter under moderate flame; introduce a bay leaf, crushed dry red chili, and minced garlic into this mixture—stir continuously till the aroma of browning garlic fills the air without crossing over to burning point. Carefully pour this seasoned blend atop your prepared potato mash, ensuring an even incorporation throughout. Discard the used bay leaf at this stage. Season now with table salt as per preference, tasting frequently for desired flavor intensity. Maintain warmth during steak preparation process.
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 additional oil as needed when flipping the meat.
5. If preferred, cook each steak individually; ensure to clean the pan using kitchen towel after preparing the first steak to eliminate any leftover bits.
6. Once completed, transfer the steaks to a plate and loosely 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
200g white onions, thinly sliced
6 garlic cloves, crushed
¼ tsp salt
½ teaspoon of newly ground white pepper
5 tablespoons of dark soy sauce
½ tsp brown sugar
Thinly sliced spring onions, to garnish
Method :
1. Slice the mushrooms into thick strips. Dice the carrot and bell pepper into matchstick-like pieces, each approximately five to eight centimeters long and with a width comparable to the mushroom slices.
2. Prepare the noodles according to the package directions, then wash them with cold water, drain well, and keep them aside.
3. Warm up the empty wok until it starts smoking.
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 pasta once drained along with the soy sauce and sugar into your dish, then continue cooking for an additional two to three minutes. Check the flavor and modify as needed. Present right away, topped with chopped green 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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