Give Christmas dinner an Indian twist with this spicy South Indian recipe for the much maligned Brussels sprouts! This also makes a great Boxing Day curry. The Brussels are pan fried with tempered spices which give an amazing flavour to the old boring sprout. The trick here is not to overcook the sprouts, to keep them al dente. It’s the over cooking which imparts that sharp bitter taste that so many of us associate with them! Trimming the roots and cutting in half reduces the bitterness too.
200g Brussels sprouts
3 tbsp rapeseed/veg oil
5-7 curry leaves (optional)
2 garlic cloves finely chopped
1 tsp mustard seeds
1 tsp cumin
1 tsp turmeric
1 tsp ground black pepper
1 tsp salt
1 tsp garam masala
2 chopped chillies (optional)
2 tbsp sesame seeds (optional)
Chopped fresh coriander to garnish (optional)
TIME: 30 minutes - Serves: 4 as a side - TOP TIP: A Curry On Cooking spice kit can be used to replace the spices.
- Prep the veg by washing and drying; remove a layer of outer leaves. Trim the roots and cut in to quarters.
- In a large saucepan or wok heat the oil to a medium heat; once hot, add the cumin seeds and mustard seeds, cook until they start to crack, pop and turn a golden colour. If using the curry leaves add along with the garlic.
- Add the spices; turmeric, pepper, salt, garam masala and chopped chillies cook for 1 minute.
- Toss the Brussels sprouts in to the pan, mix well. Stirring a couple of times cook for about 5-8 minutes or until the edges start to go brown.
- Add 5-6 tablespoons of water; stirring occasionally, cover and cook for 8-10 minutes, to prevent them catching add more water if required. Cook until the spouts are tender but still al dente
- Once cooked check seasoning. Sprinkle and mix the sesame seeds, garnish with coriander and serve.
● Recipe supplied by The Spices Sisters from Curry On Cooking. Don’t forget to like them on Facebook 'Curry On Cooking'. You can purchase their currylicious kits from www.curryoncooking.com.