Culinary Hotline with Fatima Saib

It’s stone fruit season and we have decided to dedicate a whole culinary hotline to these sweet and juicy fruit!

All recipes by Clement Pedro

Ingredients:

 
Tomato and chilli chutney

 

  • 150g ripe tomatoes, roughly chopped 
  • ½ large red onion, sliced
  • 3 hot red chillies, (adjust to your taste)
  • 5 curry leaves
  • 1 tsp garlic paste
  • 2 tsp ginger paste
  • 2 Tbsp rice vinegar
  • ¼ cup white sugar

Coriander and chilli chutney

  • 30g fresh coriander, leaves and stalks
  • 10 fresh green chillies
  • 3 dried red chillies
  • 1 clove of garlic
  • 3 Tbsp vegetable oil

How To Make Tomato and chilli chutney

  1. Add tomato, onion, chilli, curry leaves, garlic and ginger to a pot and cook for a few mins. Add in the rice vinegar and sugar and cook until jammy.

How To Make Coriander and chilli chutney

  1. Blitz everything together and keep in jar.

Ingredients:

 

  • ½ cup raw unsalted almonds
  • 1 red pepper
  • 1 red onion, sliced 
  • 1 Tbsp ghee or oil 
  • 1 Tbsp garlic and ginger paste
  • ¾ cup plain yoghurt
  • 1 cup chicken stock
  • ½ tsp saffron
  • Fresh coriander and lime wedges, to serve

How To Make Saffron almond curry

  1. Place the almonds and red pepper in two separate bowls and fill each with boiling water. Cover the bowl with the almonds with a plate, to keep the steam in.  
  2. Set aside. Heat a pot over medium heat and add the red onion and ghee or oil. Cook for 10 minutes until softened, then add the garlic and ginger. 
  3. Remove the pepper from the hot water and roughly slice, removing the pith and seeds. Add the pepper to the jug of a blender. Peel the almonds (it should be very easy to pop the almonds out of their skin after soaking in boiling water) and add them to the blender with the pepper. 
  4. Blitz for a few seconds until smooth. Pour the mixture into the pot along with the yoghurt, chicken stock and saffron.
  5.  Cook for 10 minutes. Top with fresh coriander before serving and serve with lime wedges.

Ingredients:

 

  • 100g basmati rice, 50g coarsely ground and 50g whole
  • 650ml milk
  • 2 small bay leaves
  • ½ cup coconut milk or cream
  • 4 green cardamoms
  • pods, crushed
  • Generous pinch of saffron
  • ½ tsp ground nutmeg
  • ¼ cup white sugar
  • 1 tsp vanilla extract
  • 1 cinnamon stick
  • 1 tsp good-quality rosewater

Pistachio slivers, to top

How To Make Kheer

  1. Add all the ingredients, except the rosewater, to a saucepan and bring to a simmer, stirring every few minutes, until thickened, about 30–35 minutes. Ensure that it does not burn or catch at the bottom of the pot. 
  2. Once the kheer has thickened, stir in the rosewater, then divide between ramekins. Place in the fridge to cool for at least 3 hours, or overnight.
  3.  Top with the pistachio slivers and serve.