Tommy Miah’s Cauli Balti Recipe - National Vegetarian Week
As part of #NationalVegetarianWeek we are delighted to share with you one of Tommy Miah's fantastic vegetarian recipes.
Not only is Tommy Miah a Bangladeshi-born British chef and owner of the Raj restaurant in Edinburgh but he is also ambassador of The Sreepur Village charity.
Tommy Miah founded the International Indian Chef of the Year Competition, which attracts 5000 entrants from around the world and in doing so promotes innovation and quality in Indian cooking as well as an opportunity to raise funds for The Sreepur Village.
Tommy Miah has many achievements which include producing the world's largest curry enough to feed 10,000, delivering a curry lunch-box to 10 Downing Street for John Major's 50th birthday, and the most recent one was in 2017, when he received an MBE for his services to the hospitality industry and charity.
Tommy Miah's 35-year contribution to The Sreepur Village charity has helped us raise awareness for all the vulnerable women and children in our village in rural Bangladesh. Currently, The Sreepur Village provides shelter, education, life-skills, training and a health clinic for over 200 mothers and 500 children from some of Bangladesh's most deprived communities. Raising awareness and funds for these most vulnerable people will help them to gain the confidence and skills needed for living independently in today's challenging world.
Tommy Miah’s Cauli Balti Recipe:
Vegetable oil
1 Bay leaf
3 Cloves
2 Cardamoms, ground
3 Large onions, finely chopped
1tsp Garlic clove, finely chopped
1 Small tin of peeled tomatoes
½ tsp turmeric
2 tsp coriander, ground
½ tsp cumin, ground
2 green chilis, chopped length ways
Salt, to taste
2 tbsp fresh coriander, finely chopped
Preparation:
- Heat oil in a heavy saucepan until very hot and fry bay leaf, cloves, and cardamoms for 1-2 minutes. Add onions and fry until lightly browned, stirring briskly.
- Add ginger and garlic to produce a rich, brown mixture, adding a little water to produce a smooth consistency.
- Add tomatoes to mixture and cook until oil separates. Add turmeric, ground coriander, chilli, and cumin. Fry for 2 minutes.
- Add cauliflower to the saucepan and salt to taste. Add water to cover the cauliflower. Cover pan and simmer for 20-30 minutes (or until cauliflower is soft). You should aim to have a sauce with a rich consistency.
- Serve and garnish with coriander.
Leave a comment
Also in News
The Route to Happiness
Bobita's Story of Resilience and Determination
In 2020 after her husband left her for another woman, Bobita was welcomed at Sreepur Village, the only residential organisation in Bangladesh to offer long-term training and development to mothers while ensuring they remain together with their children
Transforming Kulsum's Life.
When life took a difficult turn with her husband falling ill and struggling to support the family, Kulsum faced challenges that seemed insurmountable. Despite seeking help from her family, the situation remained incredibly tough. However, the introduction to Sreepur Village and the assistance provided by the organisation marked a turning point in Kulsum's life.
