Pork Tikka

Pair with Garrison IPA 6x 341 ml, $13.49

Place 1 teaspoon finely ground cumin, pinch chili powder, 1 tablespoon garam masala*, 1 1/2 tablespoons minced fresh ginger, 3 garlic cloves (chopped),  1 teaspoon ground coriander,  pinch cracked black pepper and 1 1/2 cups plain yogurt in a bowl.  Add 1 pound cubed pork loin. Marinate overnight. Make a sauce by blending 1/2 cup fresh cilantro, 1 onion (peeled and chopped), 1 clove garlic (chopped), 1-inch piece ginger (peeled and chopped), 1 green chili pepper (seeded and chopped) in a food processor. Process until smooth. Place a wok or large frying pan over medium-low heat. Add 1/3 cup vegetable oil. When oil is hot, add sauce. After 2 to 3 minutes add the pork and marinade. Increase heat to medium-high. After 4 to 5 minutes, reduce the heat to a simmer and let cook for an additional 20 to 30 minutes. Season with salt and pepper to taste. Serve with rice and garnish with more fresh cilantro.

Butter Chicken

Pair with Propeller IPA, 650 ml, $5.00

Blend 2 cloves garlic (chopped), 1/4 cup blanched almonds and 1 tablespoon minced fresh ginger. Combine with 1/3 cup plain yogurt, 1/2 cup crushed tomatoes and 1/2 teaspoon each of ground cardamom, ground cinnamon, chili powder, ground cloves. Add 1 pound chopped boneless, skinless chicken thighs. Marinate overnight. Place 3 tablespoons clarified butter (ghee) in a deep skillet. Add 1 diced onion and cook until browned. Add the marinated chicken and cook for 3 minutes. Add 2 tablespoons milk or cream and 3 tablespoons minced cilantro. Place the skillet in an oven preheated to 350°F for an hour. Remove from oven and skim off any excess oil before serving.

Chana Masala

Pair with Rogues Roost IPA, 473 ml, $3.80

Place 2 to 3 tablepoons of vegetable oil in a deep skillet over medium-low heat. Add 1 chopped onion and sauté until soft. Add 1 tablespoon garam masala*, 1 teaspoon Turmeric, 1 clove garlic (minced), 1 tablespoon minced ginger and 1 diced green chili. Sauté until fragrant. Add 2 cans drained chickpeas, 1/2 cup water and 1/2 cup chopped tomatoes. Bring to a boil, then reduce to a simmer. Simmer for 20 minutes. Sprinkle with chopped fresh cilantro before serving.

 *Garam Masala is an aromatic blend of Indian spices, much like curry powder, although typically consisting of fewer ingredients. Some classics spices used to make Garam Masala include cardamom, cinnamon, cloves, mace and nutmeg but can include others. 


Lamb Rogan Josh

Pair with Boxing Rock Vicar’s Cross Double IPA, 650 ml, $6.49

Place 1 teaspoon finely ground cumin, 1 teaspoon ground coriander, 1 tsp paprika, pinch chili powder, 3 cloves minced garlic and 1 1/2 tablespoons minced fresh ginger in a bowl. Add 1 pound cubed boneless lamb shoulder and toss. Marinate overnight. Heat 2 to 3 tablespoons of vegetable oil in a wok or large frying pan. Add 1/2 onion (finely chopped) and sauté until lightly caramelized. Add 1 stick cinnamon, 2 whole cloves, 3 cardamom pods, 1 bay leaf and marinated lamb. Raise heat to medium-high. Sauté until lamb is browned. Reduce to low and cook for another 15 to 20 minutes. Add 3/4 cup water and simmer for 45 minutes. Add 1/2 cup plain yogurt and a few strands of saffron.  Simmer for 10 to 15 more minutes. Season with salt and pepper. Serve warm with naan (Indian flat bread).

Kerala Fish Curry

Pair with Uncle Leo’s IPA, 650 ml, $5.61  

Fill a deep pan one-third of the way with vegetable oil. Heat over medium-high heat. When the oil is hot, add 2 yellow potatoes (cubed). When the potatoes are browned, carefully remove from oil and set aside. Let drain on paper towels.  Place a wok over medium-heat. Add 2 tablespoons of oil. Add 1 pound chopped white fish. Sauté until just cooked through, being careful not to overcook.  Remove the fish and set aside. Add 1 large onion (thinly sliced) and sauté until light brown; remove and set aside. Add 1/4 cup fish or vegetable stock, 2 tablespoons tomato paste, pinch chili powder and lemon juice. Reduce. Add reserved onions, 1 cup diced tomato, 1/2 cup fresh peas. Cook for 2 to 3 minutes. Add the reserved potatoes and fish, and warm.

Garrison IPA 6x 341 ml, $13.79Uncle Leo’s IPA, 650 ml, $5.61
Boxing Rock Vicar’s Cross Double IPA, 650 ml, $6.49
Rogues Roost IPA, 473 ml, $3.80
Propeller IPA, 650 ml, $5.00

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