Friday, 16 December 2011

Celariac Madras

The sweetness of the celariac compliments the smooth warmth of the madras well in this recipe.


  • 2 onions, finely chopped
  • 2 tsp sunflower oil
  • 1 celariac, peeled and chopped into 1cm pieces
  • 1 dried chilli, crushed
  • 1 star of star anise, whole
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 1/2 tsp asafoetida compound (optional)
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 100ml yoghurt


  1. Fry the onion in the oil in a large sauce pan until soft.
  2. Add all the other ingredients to the pan apart from the yoghurt. Add 150ml of water.
  3. Stir well and bring to a simmer.
  4. Simmer for 20 minutes, or until the celariac starts to soften. Stir every couple of minutes to ensure even cooking.
  5. Remove the pan from the heat and stir in the yoghurt just before serving. If you do it too early then it can curdle and separate in the heat.
  6. Serve with rice and/or naan bread.
Serves 2.

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