Tag: casserole

featured/Recipes

Curry Scallop Potatoes

Curry is a big part of our local dishes cooked in several Caribbean Islands including St.Kitts and I love it. There were some ingredients that needed using and just coming out of the holiday season, I just wanted to make a recipe that created one robust dish as a full meal. The initial idea was a one-pot-casserole but a craving for something curry flavoured changed that thought. If you do not want to go through the process of tempuring your eggs then I recommend letting the sauce cool completely before adding in the eggs. Of course this dish is lactose-free and gluten-free as well as IBS friendly.

I’m also happy to report that the Mr. tried it and absolutely loved it.

Bon Appetit!

Curry Scallop Potatoes

  • Yield: 6-8 servings(depending on appetite)

Ingredients

  • 1/2 medium red onion, thinly sliced into half-rings
  • 8-10 small bell peppers(I used red and yellow because of their sweetness), sliced into rings
  • Coarse sea salt to taste
  • Black Pepper to taste
  • Olive oil to coat (approx 2-3 tbsps)
  • 1 bunch Asparagus, trimmed
  • Olive oil to coat
  • Juice of 1/2 a lemon
  • Coarse sea salt to taste
  • Black pepper to taste
  • 1 tbsp butter, salted
  • 1 tbsp potato starch
  • Pinch of allspice
  • Black pepper to taste
  • 2.5 tbsps Madras curry powder
  • 2 cups Lactose-Free 3% milk
  • 1-2 cups Almon Milk, original flavour
  • 1/2 tsp cayenne pepper
  • 3 eggs
  • Approximately 10 yellow or white potatoes(mixed can work) thinly sliced.

Instructions

  1. For the onions and peppers
    PREHEAT oven at 325. Line a cookie sheet with parchment paper or aluminum foil shiny side down. In a bowl mix onion, pepper rings, salt, black pepper and olive oil. Toss until evenly coated. Spread evenly onto covered cookie tray and bake for 10 minutes or until onions are translucent and limp. Set aside to cool.

  2. For the asparagus
    AFTER onion and peppers are finished, raise oven heat to 425. Line another cookie sheet with parchment paper or aluminum foil shiny side down. In a bowl, toss asparagus, lemon juice, salt and black pepper until all stems are well coated. Spread evenly onto covered cookie tray and bake for 10-13 minutes. Set aside to cool. Lower oven heat to 350.Once cool chop asparagus.

  3. For the sauce
    The first step is to create a roux.
    MELT the butter in a medium sized heavy bottomed pot over med-low heat. Once melted, all the potato starch and stir until combined. Cook the roux for a couple of minutes under med-low heat, stirring constantly.

  4. AFTER the roux browns a little, add 1 cup lactose-free milk and stir until all lumps have disappeared. Keep the heat on med-low. When the sauce thickens(and it will thicken quite a bit) add the rest of the lactose-free milk and again stir until all lumps have disappeared. Add 1.5 tbsps curry powder, cayenne, pinch allspice, salt and pepper to taste. When it starts bubbling add almond milk. Add the rest of the curry powder or more or less to your desired likeness. Let it simmer for 5 minutes until sauce thickens a little and set aside.

  5. For the potatoes
    IN a large bowl fill glass halfway with water and add salt. Water should taste a little salty. The salt will help stop the potatoes from changing colour while you prep the rest of the dish. Peel potatoes and cut lengthwise to create oval discs. As you slice put slice into bowl with salted water and put aside.

  6. WHISK 3 eggs in large bowl. Constantly beating, slowly add sauce being careful not to add too much at a time. Do this until all the sauce is incorporated with the eggs.

  7. DRAIN the potatoes. Season with salt, black pepper and olive oil and toss until well coated. Remember potatoes soak up tons of salt so you don't want to add too much but don't be afraid of it.

  8. Assembly
    GREASE 2 litre casserole dish with olive oil.
    Cover bottom of dish with one layer of potato slices slightly overlapping one over the other. Sprinkle a little bit of the chopped asparagus followed by the roasted onion and peppers. Pour a little of the sauce over the top and repeat with potato layer, veggies and sauce until the dish is full. Pour the rest of the sauce in. It's ok if the liquid covers the potatoes, they will drink it up as it cooks.

  9. BAKE for 1 hour, uncovered in a 350 oven. When poked, utensil should slide through potatoes easily. All of the liquid will have disappeared.

    Let cool, cut and serve.

Notes

After-the-fact Wisdoms

The curry powder you use will definitely affect the flavour. Please make sure to double check all ingredients in a curry powder mix prior to purchasing as some mixes have wheat flour in them. It may be a small amount but this can add up when you're sensitive and eat a dish like this several times a week.

Lactose-free and dairy free 'milks' have a lower resistance to curdling. Once the milk or dairy-free substitute starts bubbling, make sure it does not boil over or stay at the boiling point at too long a period. Lower the heat, stir constantly and keep an eye on your sauce to avoid that separation.