Friochtóg chairéid agus líomóide ar churaí cnó cócó agus cainninne le cúcamar picilte Carrot and lemon fritter on coconut and leek curry with pickled cucumber Díol triúr - ceathrar Serves 3 to 4 Friochtóg 250g cairéad grátáilte Craiceann líomóide amháin 100ml uisce 75g plúr sicphiseánach Tsp púdar bácála Spbh púdar oinniúin Spbh síolta calaindí Tsp cearbhas meilte Spbh cuimín meilte 2 tsp de shalann dubh Fritter 250g grated carrot Zest of one lemon 100ml water 75g gram flour [chickpea flour] Tsp baking powder Tbsp onion powder Tbsp nigella seeds Tsp ground caraway Tbsp ground cumin 2 tsp black salt Curaí cnó cócó agus cainninne 3 chainneann nite agus slisnithe Spbh lán de thaos curaí Madras 1 duilleog labhrais Ruainne ola don fhriochadh 400ml stoc 60g cnó cócó buailte Spbh lán de sheatnaí mangónna glasa 100g iógart Gréagach 80g piseanna reoite Coconut and leek curry 3 leeks washed and sliced Heaped tbsp madras curry paste 1 bay leaf Little oil for frying 400ml stock 60g creamed coconut heaped tbsp green mango chutney 100g Greek style yogurt 80g frozen peas Cúcamar picilte tapa 1/2 cúcamair gearrtha ar stíl julienne ½ tsp salann Sú ½ líomóide Quick pickled cucumber 1/2 a julienned cucumber ½ tsp salt Juice of ½ a lemon Modh Method Déan na cairéid a ghrátáil agus cuir i mbabhla leis an craiceann líomóide [Coinnigh an líomóid mar go dteastóidh an sú uait don phicil ar ball]. Cuir an t-uisce i mbabhla eile agus buail isteach an plúr sicphiseánach, an púdar bácála, an púdar oinniúin, na síolta calaindí, an cuimín agus cearbhas meilte agus an salann dubh. Cuir an fuidreamh seo isteach leis na cairéid. Measc go maith agus fág i leataobh é. Grate the carrots and add them to a bowl along with the lemon zest [Keep the lemon you will need the juice for the pickle later] To another bowl, add the water and whisk in the gram flour, baking powder, onion powder, nigella seeds, ground cumin and caraway along with black salt. Fold this batter into the carrots. Mix well and set aside. Gearr na cainneanna i slisní tanaí. Téigh beagán ola i bhfriochtán agus cuir isteach an taos curaí agus an duilleog labhrais, agus corraigh thart ar feadh nóiméad ar mheánteas, cuir isteach na cainneanna agus measc go maith. Cuir isteach an stoc, cuir clár ar an bhfriochtán agus fág ar suanbhruith ar mheánteas íseal. Caith súil air ó am go ham le déanamh cinnte nach bhfuil sé ag bruith ró-thréan. Níl tú ag iarraidh go n-imeoidh an iomarca uisce ina ghal sula mbeidh na cainneanna bogtha. Slice the leeks into thin slices. Heat a little oil in a pan and add the curry paste and the bay leaf, swirl and heat for a moment over a medium heat, add the leeks and stir well to combine. Add the stock, place a lid on the pan and leave it to simmer over a medium low heat, keep an eye from time to time that it is not boiling too vigorously. You don’t want too much water to evaporate off before the leeks soften. Move on to the fritters, set up a plate near your frying pan with some absorbent kitchen roll, add a couple of tbsp of oil to the pan, swirl it round and make sure the pan is evenly coated. Once the oil is hot take a dollop of fritter mix and drop it on to the pan and flatten it out with the back of a spoon or turner. You can probably add about two to three fritters at a time to the pan but don’t crowd it though. Cook them over a pretty high heat but not too high to burn them. It is important that the oil is very hot when they go in and also that you do not disturb them for at least a minute until the base has set. After about two minutes in total, you can flip them. You want them thin and nicely seared. Flatten them again with the back of the turner/spatula once you turn them. Cook them on the second side for a further two minutes. Repeat with the remaining fritters. While the fritters are cooking on the second side you can move back to the curry, the leeks should be soft, you can remove the lid and add the coconut and chutney, Once the coconut has melted add the yogurt and the peas, bring to a low simmer, do not boil. You want a nice thick curry but if feel it needs it add a tbsp or 2 of extra water. Knock off the heat. Make the cucumber pickle, add the julienned cucumber to a bowl and add the salt and lemon. Massage the lemon and salt into the cucumber until the cucumber is soft and malleable, squeeze the cucumber to release any excess liquid as you pick it up to serve. Cuir an curaí i mbabhla, cuir friochtóg nó dhó ar a bharr chomh maith le beagán den chúcamar picilte Serve the curry in a bowl, top with one or two fritters and a small pile of the cucumber pickle