Nadiya Hussain Curry Recipes, who shot to fame on BBC’s cooking show ‘The Great British Bake Off,’ is back in the kitchen again with her latest book, Nadiya’s Kitchen: Recipes from My Home.
Born in Luton to parents of Pakistani heritage and brought up as a Muslim, Nadiya uses rich spices and flavors from the Middle East and Asia to create her recipes.
Tor 4 Great Nadiya Hussain Curry Recipes
1. Curried Goat:
Goat curry is milder and sweeter than lamb, which is the usual choice. In Nadiya Hussain Curry Recipes, the goat meat goes into the curries alongside potatoes to give a delicious combination of flavors.
- 2lb goat meat
- 1 tbsp oil
- 2 large onions, sliced
- 1 can of chopped tomatoes
- 3 medium potatoes, cut into chunks
- 2-3 tsp curry powder (depending on taste)
Step 1: Heat the oil in a large pan and cook the meat over high heat for about 5 minutes until browned.
2. Chicken Mole Poblano:
Every Thursday night, Nadiya stays up till 4 am to do her baking in preparation for the next week’s show. “The Great British Bake Off” is watched by millions, and her constant tiredness tasks her with staying up late, ensuring she can still get down to “rest” by the early hours of Friday morning.
- 3 poblano peppers
- 3 quail eggs, hard-boiled
- 6 garlic cloves, peeled and chopped
- 6 tbsp ground almonds (or asafoetida if you’re daring!)
- 5 tbsp olive oil – plus more to cook the rice with when serving
- 1 tsp ground cinnamon
- 1 tsp oregano
- 1 tsp cumin seeds (optional)
Step 1: First, put the tortillas on a chopping board, cover with a damp cloth and rest for about 20 minutes to dry out. This helps to make them pliable.
Step 2: Preheat the grill to high heat and place the tortillas on a heavy pan. Place another pan on top to press them down.
Cook for about 5 minutes until they have puffed up and are charred in places. This may take longer if you have thick tortillas, so keep an eye on them.
Step 3: Place the poblanos under the grill for 5 minutes, turning halfway through until their skins are charred.
Step 4: Put the eggs, garlic, and oregano in the bowl of a food processor. Blitz until you have a smooth paste and season.
Step 5: Heat 2 tbsp oil in a frying pan and fry the paste for 2-3 minutes, stirring continuously so that it doesn’t catch on the bottom of the pan.
Step 6: Place the cumin seeds in a heavy-based saucepan with 1 tbsp oil over medium heat. Add the almonds, cinnamon, and cayenne pepper to taste.
Step 7: Add the paste from the frying pan and cook for 1-2 minutes, stirring continuously.
Step 8: Add 300ml water and bring to a boil. Boil for about 5 minutes. Season with salt if needed, and then place in a blender. Blitz briefly until smooth, adding a little more water if necessary to make it your preferred consistency for rice.
Step 9: Garnish with coriander and serve with pico de gallo (fresh salsa).
3. Chicken Tikka Masala:
Nadiya used to order takeaway every week. She would get the chicken tikka masala and some naan bread to go with it. “I had no idea how to cook the dish,” she says, “so I had to learn.”
While filming that show, she bought her first spice rack, and since then, she’s been on a mission to create recipes that use Indian ingredients with a modern twist.
- 1/2 tsp chili flakes, or to taste
- 3 tbsp Greek yogurt
- 1 tbsp lemon juice (about ½ a lemon)
- 2-3 tbsp olive oil
- small bunch of fresh coriander, roughly chopped, plus more to garnish
Step 1: Preheat the oven to 180 degrees. Mix the yogurt, lemon juice, and some seasoning. Slice each chicken breast in half widthways, so you end up with four thin pieces.
Step 2: Heat the oil in a large, non-stick frying pan. Add the chicken and cook on each side for 2-3 minutes until colored on both sides.
Step 3: Put the curry paste into a small bowl and add extra olive oil if needed to loosen it up. Add the chicken tikka to a shallow dish – try to make it as close to an even thickness so that it cooks evenly.
4. Nadiya Hussain’s Moussaka:
Moussaka is one of Greece’s most popular dishes. Nadiya Hussain Curry Recipes is based on a rich, eggy béchamel sauce but with a meaty topping that combines minced meat and beans and goes surprisingly well with spinach or lettuce.
- 5-6 medium eggplants
- 4 medium potatoes, peeled and diced (2 large potatoes will be enough)
- 3 oily pulses (split lentils, chickpeas, or red or white beans), rinsed and picked over
- 1 small yellow onion, very finely chopped
- 1 tablespoon olive oil and 1.5 tablespoons butter, plus extra to grease the dish
- 2 medium tomatoes, finely diced (or use a 14 oz can of chopped tomatoes)
- 1 tablespoon tomato purée
- 3 cloves garlic, crushed
- 2-3 large handfuls of baby spinach or savoy cabbage leaves, rinsed and drained (optional)
- 2 teaspoons dried oregano
Step 1: Preheat the oven to 200°C/Fan 180°C/Gas 6. Place the eggplant and potatoes in a large roasting dish. Drizzle with the olive oil and season generously. Bake for 20-25 minutes until tender.
Step 2: Heat 1 tablespoon of olive oil in a large saucepan and fry the onion over medium heat for 10-15 minutes until soft and golden. Add garlic, tomatoes, purée, oregano, and seasoning.
Step 3: Stir well and cook over medium heat for 5 minutes until thickened slightly. Roughly chop the spinach or cabbage, and add it to the sauce with the lentils and chickpeas. Heat through and season.
Step 4: In a small bowl, stir together 2-3 tablespoons of butter and the flour with some water to form a smooth paste.
Step 5: Add this to the saucepan, whisking well until thickened. You may need to continue heating this on low heat for another few minutes, but don’t let it boil. Just cook it gently until thickened.
Step 6: Cut the eggplants in half lengthways and then into slices about 1cm thick. Layer the bottom of a large, shallow ovenproof dish with one-third of them.
Step 7: Spoon over one-third of the sauce; if you like, you can use some fresh coriander or thyme to garnish here.
Step 8: Repeat with the second layer of eggplant and sauce, then add a final layer of sliced eggplant. Pour any remaining sauce from the pan (be careful as it may not have cooked completely).
In the final episode of the Great British Bake Off, Nadiya Hussain Curry Recipes presented her Great British Bake Off Final Monologue.
She concluded that being a Muslim and a woman is not a hindrance to becoming a great British baker.
Using the book available on Amazon.com, you can make great desserts as she does in the competition. In addition, Nadiya Hussain Curry Recipes has also written her own cookbook, which is also sold on Amazon.