Turffield Gym Curry

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Ingredients

Curry Powder/Masala

• 1tbsp Coriander

• 2 tsp Fenugreek

• 1 tbsp Cumin

• 1 tbsp Turmeric

• 1 tbsp Fennel

Curry Base

• 2 Large Yellow Onions

• 1 Bunch Spinach, rinsed and base removed

• 1 Handful of Watercress (optional)

• 1 Bunch of Nira Green/Chinese Chives/Garlic Chives (or 4 cloves of minced garlic)

• 1 Large Piece of Ginger, minced or grated

• 1 Can of coconut cream or coconut milk

• 1 cup of vegetable broth (optional)

• 6 large carrots

• 1 Tbsp of Coconut oil or Ghee

• 2 Tsp of Cayenne Pepper (optional)

• 2 tsp of ground dinger (optional)

• 2 Tbsp Duo Jiao - Chinese Pickled Chilis (optional)

• Cilantro to garnish

• Lime Wedge (Optional, but recommended)

Broccolini

• 1 Bunch of Brocollini or Broccoli Florets

• 2 tbsp of olive oil

• Pinch of salt and white pepper

• Prepared White Rice

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Directions

1. Preheat the oven to 350ºF

2. Chop the onions roughly, but keep the pieces uniform

3. Mince or grate a large piece of ginger

4. Rinse and remove the base of the spinach

5. Rinse your watercress

6. Rinse and chop your garlic chives

   • If using garlic, mince four cloves of garlic

7. Cut your carrot into bite-sized pieces

8. Prepare the broccolini by thinning out the stems and tossing in a bowl of olive oil, salt, and white pepper

9. Also, remove the end of the broccolini stems, as they tend to be a little tough

10. In a wok or a large pan, heat up your oil

11. If using whole spices, grind them into powder

12. Once the oil is hot, fry your spices until fragrant

13. Add the ginger (and garlic if using) and sauté until the aromas release

14. Add the onions and sauté until they become translucent

15. Add Nira Green/Garlic Chives and sauté till they become deeper green

16. Repeat this step for the spinach and watercress

17. Add your coconut milk and broth and a deep shade of green once everything is wilted down.

18. Let it bubble and then either blend with an immersion blender or carefully place it into a blender and blend it into a thick sauce.

19. Once blended, allow the curry to simmer in the wok with the carrots for at least 20 minutes.

20. Roast the broccolini in the oven for 30 minutes

21. Once the curry is ready, serve over rice with the Brocollini, garnish with cilantro, chopped chilis or whatever you’d like to add to the curry

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Directions

Curry

1. Roughly chop cabbage

2. Simmer cabbage in coconut milk

3. Once softened blend the cabbage and coconut milk

4. Add baking soda little by little (.5 tsp at a time) while blending until desired blue is achieved

5. Grind all the spices

6. Fry the spices in 1 tbsp of coconut oil till fragrant

7. Add the puree to the oil and spices and stir

8. Let rest on low while you prepare the rest of the curry

Rice

1. Rinse the rice

2. Mix in 3 cups of water with the spirulina

3. Prepare the rice on the stovetop with a 1-1 water-rice ratio or in a rice cooker

Oysters

• Shuck oysters, setting aside the meat and discarding the shells

• Mix your batter (potato starch, salt, white pepper)

• Heat your frying oil to 350ºF

• Fry the battered oysters until crisp and set aside

• Fry an additional time if desired

• Salt

Butterfish

1. Clean your fish with scissors

2. Cut the bottom part of the fish and remove its organs

3. Cut out the gills

4. Fry at 350ºF for about 5 minutes

5. Salt

Assemble your curry with the following proportions:

• 1 cup of rice

• ½ cup of curry

• Oysters 

• Flaked fish (or just eat the fish like a chicken wing with the curry, minding the bones)

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Directions

Preparing the Miso Butter

1. In a stand mixer, beat the butter, miso paste and white pepper until incorporated

2. Form into a tight ball using plastic wrap and freeze solid

3. Once the butter is hardened, using a cheese grater or a food processor with grater attachment, grate the butter

4. Place the grated butter back in the freezer

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Biscuits

1. Measure out all your dry ingredients (everything but the buttermilk and butter) and whisk together

2. Add in the frozen butter strips and whisk in with the dry ingredients, allows the longer shreds to break up into the flour

3. At this point you can store this mix in the fridge until you’re ready to bake

4. When you’re ready to bake preheat the oven to 400ºF

5. Line a baking sheep with parchment paper

6. Add most of the buttermilk (3/4 of it) and quickly and roughly fold it in (David), add the remainder until it forms a messy paste

7. Don’t overmix it here you want it to be a rather rough texture

8. Using a scoop (I like an ice cream scoop) drop around of the mix onto a baking sheet with parchment paper

9. Save a little room as the biscuits will expand slightly

10. Place the biscuits in the oven and turn the baking sheet around after 10 minutes

11. After turning allow to bake for another 10 minutes, check periodically

12. The biscuits should be golden brown

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