Slow cooker Massaman Curry


​2 potatoes (cut into large chunks)
1 small onion (coarsely chopped)
50 grams butter
575 grams beef stewing steak
3 cloves garlic (minced)
1 400-grams tin coconut milk
4 tablespoons peanut butter
2 tablespoons Troppo Curry Powder
3 tablespoons thai fish sauce
3 tablespoons brown soft sugar
500 milliliters beef stock
75 grams dry-roasted peanuts (unsalted)


1. Place the potatoes and onion in a slow cooker.
2. Melt the butter in a frying pan over medium-high heat. Cook the beef and garlic together in the melted butter until the beef is browned on all sides. Transfer the beef and garlic to the slow cooker while keeping the beef dripping in the pan.
3. Return the pan to the medium-high heat. Stir the coconut milk, peanut butter and curry powder into the reserved beef dripping; cook and stir until the peanut butter melts. Pour the coconut milk mixture into the slow cooker.

4. Turn the slow cooker on to Low; stir the fish sauce, brown sugar and beef stock into the slow cooker.
5. Cook on Low until the beef is fork-tender, 4 to 6 hours. Stir the peanuts into the curry about 30 minutes before serving.

Wholemeal chapati

125g wholemeal flour
1 pinch salt
Ghee (room temperature)
60ml water

Put the flour and the salt in a bowl and then add 2 to 3teaspoons ghee mix thoroughly. Add enough water to this to mix into a good dough, one which is not too sticky. Just add the water bit by bit and keep on mixing and kneading in the bowl until you feel you have a nice lump of dough.
Turn out onto a floured board and continue kneading. If the dough is sticky, sprinkle a bit more flour onto the dough and continue to knead. Once you have a nice looking, smoothish lump of dough, put it back in the bowl, cover with a cloth and leave for 2 hours in a cool place.
cut dough into 4, roll out to round discs about 4mm thickness is how they usually turn out.
Now here is the secret tip Heat frying pan and let it get hot. Then throw in your first chapati add a dribble of ghee over top of chapati. Bubbles should start to appear in the dough which is good - you often end up with small black areas where these bubbles burn a little when you flip the chapati which is really authentic and tastes great!
Then have a little look underneath, and if it's starting to go a little darker and maybe black in places, then flip it over. remember as it is not entirely thin-thin, then you want to give it a little time to allow the dough not in contact with the pan to cook.
When it is done, put it on a plate and cover with a towel. Continue as above with remaining dough.

When you come to eat the chapati, you will see it is a little greasy and if you tear it will tear in layers - this is the perfect consistency for chapati! yum yum!

​Cauliflower Tikka Masala


½ cup sour cream
2 tablespoons vegetable oil
1 tablespoon Bramston Beach Curry Powder
1 ½ teaspoons sweet paprika
add kosher salt
1 head cauliflower (broken into florets, about 4 cups)
3 cloves garlic (roughly chopped)
1 (1/2-inch) piece fresh ginger (roughly chopped)
1 small yellow onion (roughly chopped)
2 teaspoons garam masala
1 (28-ounce) can no-salt-added tomato puree
1 (14-ounce) can chickpeas (rinsed and drained)
1 cup peas (frozen, thawed)
2 tablespoons unsalted butter
3 tablespoons fresh cilantro (chopped, plus more for garnish)


1. Whisk together 2 tablespoons of the sour cream, 1 tablespoon of the oil, 1 tablespoon water, 1 1/2 teaspoons of the curry powder, 1/2 teaspoon of the paprika and 1/4 teaspoon salt in a medium bowl. Add the cauliflower and toss to evenly coat. Cover the bowl and marinate for 30 minutes at room temperature.

2. Meanwhile, pulse the garlic, ginger, onion and 2 tablespoons water in a food processor until smooth. Heat the remaining 1 tablespoon vegetable oil in a 6-quart Dutch oven or large heavy pot over medium-high heat. Add the onion mixture, garam masala, the remaining 2 1/2 teaspoons curry powder, and the remaining 1 teaspoon paprika. Cook, stirring occasionally, until the mixture starts to stick and brown on the bottom of the pan, about 4 minutes. Add the tomato puree, 1 cupwater, the chickpeas and 2 teaspoons salt. Cover partially with a lid and simmer gently until the sauce is slightly reduced and the onion mixture is soft, 10 to 15 minutes.

3. Meanwhile, preheat the broiler with a rack positioned about 4 inches from the heat source. Line a baking sheet with foil. Arrange the cauliflower in a single layer and broil, tossing halfway through, until the cauliflower is browned and just cooked through, 8 to 10 minutes.

4. Stir the cauliflower and peas into the sauce and return to a simmer, then remove from heat. Stir in the remaining 6 tablespoons sour cream, the butter and cilantro. Serve the tikka masala in bowls with brown rice and lemon wedges. Garnish with cilantro.


Exotic Cuisine

TROPPO Nth qld

home made

curry powders