Christopher Pike / The National
Christopher Pike / The National
Christopher Pike / The National
Christopher Pike / The National

Blending Indian masalas to create magic on the plate


  • English
  • Arabic

The are probably as many versions of a masala in Indian cooking, as there are vegetables. They are a real delight, and cannot be achieved without a proper pairing. It is important to understand the subtlety required to prepare a masala mix, before its tangy yet spicy, pungent and creamy journey is used in a fragrant and gently cooked gastronomic Indian dish.

Masala is an aromatic blend of fresh herbs and spices – whole or ground – and when it is combined with fresh citrus juices, oil or vinegar, it gives Indian dishes their distinct flavour. There are a few key spices, which are necessary small red shallots, vibrant green chillies, ginger and spicy garlic – which, when ground together with hot dried bird's eye chillies, curry leaves and other sweet-scented seeds, produce the most delicious results.

You can buy most of the flavourings ground and bottled in supermarkets, but there is something satisfying when you grind your own. Recipes vary, but here are some tasty tips you need to know.

Dry powder masalas should be gently stir-fried in vegetable, coconut or olive oil, as they really benefit by releasing strong-scented aroma and flavour.

The heat level of chillies, which were introduced to Indians by the Portugese, is determined by the number of seeds they contain, and provide extra flavour when lightly roasted.

The base of most curries are three key ingredients: onion, ginger and garlic. They should be slowly sauteed, till they achieve a golden brown, caramel colour, and are intertwined with each other.

Coconut is often added to masalas and curries to achieve a creamy texture, and its flavour is an added bonus.

Curries can be thick or thin in consistency – the thicker variants require lesser water – which allows the ingredients to be gently coated, as opposed to swimming in thin gravy.
Where masalas are used in recipes, each blend and method is unique to each individual dish. This specific recipe, is a quick curry for a cook who is pressed for time. It is useful, as it can be prepared in advance and stored in the fridge. As long as you have some chutney in the pantry, all you need to do is add in some yoghurt and coriander, to produce a dish that tastes authentic.
The recipe originates from Gujarat, which is the birthplace of some of India's finest vegetarian food, where mouthfuls of favourite curries are served with pickles to adjust the heat to personal preference.

This curry is simple and undoubtedly quick – Indian cooking at its best. You can enjoy warmth from the spices, crunchiness from the beans and the cooling properties of  coconut, all in one bite

Yellow Beans Foogath (green beans can be substituted for yellow)

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves 2

Ingredients

A generous splash of coconut oil

1 heaped teaspoon cumin seeds

150g new potatoes, scrubbed and roughly diced

1 red onion, finely chopped

500g yellow beans, topped and tailed, and chopped into 1 cm pieces

3 dried red chillies, crushed

50g freshly grated coconut

Sea salt

Method 

Heat the coconut oil in a large wok. Once hot, add the cumin seeds and cook until they begin to sizzle and crackle.

 

Add the onion and potatoes and sauté until they turn slightly brown. Add a sprinkling of water and let it cook until the potatoes are al dente.

 

Stir in the yellow beans, put in the dried red chilies and season with sea salt, according to taste. Cook until the beans are tender, stirring occasionally.


  Place onto a serving dish and sprinkle with the freshly grated coconut and serve warm.

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Total fights: 32
Wins: 28
Wins by KO: 26
Losses: 4

Prop idols

Girls full-contact rugby may be in its infancy in the Middle East, but there are already a number of role models for players to look up to.

Sophie Shams (Dubai Exiles mini, England sevens international)

An Emirati student who is blazing a trail in rugby. She first learnt the game at Dubai Exiles and captained her JESS Primary school team. After going to study geophysics at university in the UK, she scored a sensational try in a cup final at Twickenham. She has played for England sevens, and is now contracted to top Premiership club Saracens.

----

Seren Gough-Walters (Sharjah Wanderers mini, Wales rugby league international)

Few players anywhere will have taken a more circuitous route to playing rugby on Sky Sports. Gough-Walters was born in Al Wasl Hospital in Dubai, raised in Sharjah, did not take up rugby seriously till she was 15, has a master’s in global governance and ethics, and once worked as an immigration officer at the British Embassy in Abu Dhabi. In the summer of 2021 she played for Wales against England in rugby league, in a match that was broadcast live on TV.

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Erin King (Dubai Hurricanes mini, Ireland sevens international)

Aged five, Australia-born King went to Dubai Hurricanes training at The Sevens with her brothers. She immediately struck up a deep affection for rugby. She returned to the city at the end of last year to play at the Dubai Rugby Sevens in the colours of Ireland in the Women’s World Series tournament on Pitch 1.

THE LOWDOWN

Photograph

Rating: 4/5

Produced by: Poetic License Motion Pictures; RSVP Movies

Director: Ritesh Batra

Cast: Nawazuddin Siddiqui, Sanya Malhotra, Farrukh Jaffar, Deepak Chauhan, Vijay Raaz

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Engine: 2.0-litre 4-cyl turbo 

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Dubai Hurricanes 58-10 Dubai Knights Eagles

Dubai Tigers 5-39 Bahrain

Jebel Ali Dragons 16-56 Abu Dhabi Harlequins

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UAE v Gibraltar

What: International friendly

When: 7pm kick off

Where: Rugby Park, Dubai Sports City

Admission: Free

Online: The match will be broadcast live on Dubai Exiles’ Facebook page

UAE squad: Lucas Waddington (Dubai Exiles), Gio Fourie (Exiles), Craig Nutt (Abu Dhabi Harlequins), Phil Brady (Harlequins), Daniel Perry (Dubai Hurricanes), Esekaia Dranibota (Harlequins), Matt Mills (Exiles), Jaen Botes (Exiles), Kristian Stinson (Exiles), Murray Reason (Abu Dhabi Saracens), Dave Knight (Hurricanes), Ross Samson (Jebel Ali Dragons), DuRandt Gerber (Exiles), Saki Naisau (Dragons), Andrew Powell (Hurricanes), Emosi Vacanau (Harlequins), Niko Volavola (Dragons), Matt Richards (Dragons), Luke Stevenson (Harlequins), Josh Ives (Dubai Sports City Eagles), Sean Stevens (Saracens), Thinus Steyn (Exiles)

ESSENTIALS

The flights

Emirates flies from Dubai to Phnom Penh via Yangon from Dh2,700 return including taxes. Cambodia Bayon Airlines and Cambodia Angkor Air offer return flights from Phnom Penh to Siem Reap from Dh250 return including taxes. The flight takes about 45 minutes.

The hotels

Rooms at the Raffles Le Royal in Phnom Penh cost from $225 (Dh826) per night including taxes. Rooms at the Grand Hotel d'Angkor cost from $261 (Dh960) per night including taxes.

The tours

A cyclo architecture tour of Phnom Penh costs from $20 (Dh75) per person for about three hours, with Khmer Architecture Tours. Tailor-made tours of all of Cambodia, or sites like Angkor alone, can be arranged by About Asia Travel. Emirates Holidays also offers packages. 

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