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There is still time to take part! #HELPOTHERS

WE WOULD LIKE to invite you to have a dinner with a difference – we have found the perfect excuse to cook curry, it’s called Curry for Change. A small charity called Find Your Feet who fight hunger in Africa and Asia has teamed up with Kingfisher, India’s Number 1 Beer, plus top chefs to run the Curry for Change campaign.

All you need to do is sign up at www.curryforchange.org.uk to receive your free event pack and Natco spices, cook a curry and invite your friends round to share an evening of good food, asking them to donate what they would usually spend on a takeaway. This will be used to help change the lives of families who suffer from hunger.

find Your Feet enables vulnerable rural families in Asia and Africa to grow enough food so they don’t go hungry, strengthen their voices so they can speak out against injustice and earn enough money so they can find their feet. www.fyf.org.uk

Check out the latest recipes and handy hints from Curry for Change ambassadors so you can cook a curry and change lives. Visit www.curryforchange.org.uk/recipes. Many of our favourite chefs are the ambassadors, one is from the well know Patak family.
Anjali Pathak a talent on her own, has shared some recipes from her new book, Secrets From My Indian Family Kitchen, to encourage readers to host a Curry for Change evening before the end of October 2015.

“IT’S HARD TO IMAGINE THAT 1 IN 8 PEOPLE WILL GO TO BED HUNGRY TONIGHT- HELP US CHANGE THIS, SIGN UP NOW AND TAKE PART.”

What’s more, if you sign up by Monday 31st August and go to the drop down menu ‘Where did you hear about Curry for Change’ select – ‘Chaat Magazine’, you’ll be in for the chance to WIN a case of Kingfisher beer for the perfect curry night in!

KIngfisher multipack-RED

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A recipe perfect for the summer!

There is nothing like getting your fingers (and face!) dirty whilst eating sweet, sticky and spicy chicken wings. These fruity versions are so delicious, you might want to cook extra.

Serves 2  Like the recipe more of these in Chaat! every issue subscribe now

400g chicken wings, I like to remove some of the skin using kitchen scissors or you can buy the wings without the end bits which are mostly skin
4 tbs. The Spice Tailor Original Mango ChutniTwitter small
1 ½ tsp. each ginger and garlic pastes (I make them fresh by grating them)
1 tbs. Worcestershire sauce
¼-½ tsp. red chilli powder
½ tsp. smoky sweet paprika
½ tsp. garam masala
sea salt and black pepper to taste

Except for the chicken wings, mix the rest of the ingredients in a large bowl and season well to taste. It should taste a bit salty. Prick the chicken wings all over with a knife. Add them to the marinade and toss well. For best flavour, cover the bowl with cling film and marinate in the fridge overnight.

Bring back to room temperature. Preheat the oven to 180C. Place the chicken in a snug fitting oven tray. Bake for about 18-20 minutes. Turn the oven up to 200C/400C, baste with any marinade left in the bowl or that accumulates in the pan or brush with the mango chutni. Stir often to mix well and cook until the sauce is sticky. Check they are done by checking the juices run clear when you pierce the thickest part with a skewer. Serve with any extra pan juices spooned over the top.

Recipe by Anjum Anand

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MAA’S KITCHEN perfect for Mother’s Day!

A mouth-watering, spicy-sweet mango curry from Kerala, a Mother’s day recipe!

When the mango season starts in April, Mrs Sundari Vinay’s phone doesn’t stop ringing. Her family and friends are all asking when she’s going to cook her special mango curry. “There’s a long waiting list,” she laughs. And no wonder. Over the years Sundari, who lives in South India, has perfected the art of this mouth-watering sweet and sour dish.

Fortunately, fans of Sundari’s Keralan speciality don’t have long to wait – April is the Keralan New Year and the celebrations are usually the first outing for her prized creation. “We have a traditional feast at home and all the food is served on banana leaves on the floor. The mango curry is the centrepiece – it’s a real delicacy.”

Sundari learnt this dish from her mother, and remembers eating it as a child in her grandparents’ house in Kerala. “We never had to go out to buy the fruits from a shop,” she says. “There were so many mango trees in the back yard.”

The curry has all the basic ingredients of Keralan cuisine – mustard, fenugreek and cumin seeds along with the ubiquitous
coconut. It’s best with rice and, if you have time, a dry dish, too. Sundari insists that when cooking the curry you should always include the stone and its surrounding pulp; she says this is  where the strongest flavour of the mango lies. So don’t be afraid to eat

More recipes like this get your copy of Chaat! now. Order Now!

INGREDIENTS
3 large ripe mangoes (out of season tin mango’s will need to be used but can be a little sweet)
¼ fresh coconut, with the flesh broken
into chunks
½tsp whole cumin seeds
500g curd (if not available, use 500g
natural yogurt)
Salt to taste
¼tsp turmeric
1tbsp sugar (or add more to taste)
2tsp red chilli powder
2tsp cooking oil
½tsp fenugreek seeds
½tsp black mustard seeds
3 dry red chillies cut into half
10 -12 curry leaves, fresh if available

chaat-magazine-issue-20-2

Serves: 4
Preparation and cooking time: 1 hour
METHOD

  • Wash the mangoes, then massage them until you feel the flesh inside become soft. Peel. Squeeze the mangoes over a deep pan until most of the flesh and juice has come away. Add the stones to the pan. Using a knife, scrape any remaining flesh from the skin.
  • Put the coconut and the cumin seeds into a food processor. Grind for half a minute, then add enough water to make a paste. Grind again for half a minute. Set aside.
  • Put the curd or yogurt into a clean blender. Blend for 15 seconds. Add salt to taste. Set aside.
  • Add the turmeric, salt, sugar and chilli to the mango pulp and stir through. Cook for 10 minutes on a low heat, stirring continuously. Add the coconut paste. Increase the heat and bring the mixture to a boil, then reduce to a low heat. Add the blended curd or yogurt. Stir on a very low heat for three minutes, taking care not to let the mixture boil. Remove from the heat.
  •  In a separate shallow frying pan, heat the cooking oil on a high heat. Reduce to a medium heat and add the fenugreek seeds. When they start to crackle and turn golden brown, add the mustard seeds. When these start to crackle, add red chillies and stir until they become dark brown. Add curry leaves and stir until they turn dark green. Remove the mixture from the heat, setting aside a small portion. Add the large portion to the curry, mixing it through. Use the small

Words & Pictures: Gargi Shastri & Martin Philp

 

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INTERVIEW BY ALEXANDER TAN
You’re friends with Greg Davies and Al Murray. Whats the best piece of advice you received from fellow comedians?


– The best piece of advice I have ever had was actually from Jason Cook, my mate and creator of Hebburn… He said “to get good at stand up you need to compere, compere, compere” but then I found out he’d got that advice from the Frank Skinner book, so…

Obviously your comedy style is completely different to your Hebburn co-star Vic Reeves. How do aim for your style to be perceived?

– You can never control how someone will perceive your style, I’m sure there are people out there who see me as a haircut with a microphone! But I’m a storyteller, and I like to banter with the crowd. My material is always personal and I like to think the crowd know a bit about me when they leave (at the end of the show I mean, they don’t just walk out during… Much)
Youre famous for being precious about your hair? Would you ever get it cropped or do you think that would have a Samson like effect on your comedy powers?

– Haha I’m honestly not that bad! It’s people like Al Murray who’ve started this vicious rumour! I’ve actually just had quite a drastic trim as it was doing my head in… haven’t done a show since though, so fingers crossed it doesn’t have the Samson effect.
You were given a red card on Soccer AM after using aninappropriate word. Do you often get in trouble for saying things you shouldnt?
– Ah yes, the red card incident. I look like an absolute fool on the youtube clip as I sit trying to work out what I’ve said wrong. Idiot. I do stuff like this quite often, usually it’s on a recorded TV show so it can be snipped out, but sadly Soccer AM was live. I’m at my worst if you put me in a room with someone who is quiet… I just talk and talk until I’ve dug myself into a massive conversational social hole.
Its cold up north  does that mean that you eat hot curries to protect you from the cold winter nights?

– Yes, of course. And we all have flat caps and whippets and build ships and work in mines and love gravy…
Do you cook much at home? Do you make any spicy dishes?

– I love to make a really spicy seafood pasta with loads of fresh chillies. I attempted a curry from scratch once and it was an absolute disaster, I ended up getting a take away… I’ll try it again one day, exorcise those demons.
As a panellist on Celebrity Juice, youve played the toilet Chinese whispers game. Whats the most unusual Chinese whisper youve heard about yourself?

– You get to hear loads of things that people say about you when you start doing this kind of job, but the maddest one I heard was the day my ex-girlfriend came home from work to tell me that her mate said I had been in South Shields (my hometown), ‘flashing the cash’ on a night out and had asked someone if I could buy their jeans (THE ONES THEY WERE WEARING) from them for £10. I was astounded… it was £20 and they were bloody nice jeans. I’m kidding, it was total lies. I have no idea where it came from. It’s insane and let’s be honest £10 for a pair of jeans that a person is currently wearing is not FLASHING THE CASH… if anything it’s a full on insult… and how on earth would he continue his night?! South Shields bars don’t have the strictest dress code but even they would draw the line at clubbing in your kegs.
FULL INTERVIEW IN CHAAT! MAGAZINE issue 13
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