Wild Mustard and Spinach Curry with Oak Moss Tempering
Wild Mustard and Spinach Curry with Oak Moss Tempering is a modern British wild curry recipe (based on an original from the Punjab) for a dish of wild mustard greens, turnips and spinach in a spicy gravy base that's finished with a tempering rendered aromatic with oak moss lichen. The full recipe is presented here and I hope you enjoy this classic British version of: Wild Mustard and Spinach Curry with Oak Moss Tempering.
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This is a classic vegetarian curry based on the cuisines of the Punjab.
Ingredients:
1kg wild black mustard greens
250g spinach
2 turnips, peeled and chopped
2 tsp maize flour
5cm piece ginger, peeled and finely chopped
3 green chillies, finely chopped
1 1/2 tsp powdered jaggery (palm sugar)
salt, to taste
For the Spice mix:
3 tsp ghee
3cm piece ginger, finely chopped
2 green chillies, finely chopped
1/2 tsp chilli powder
Dried red chillies, to garnish (optional)
For the Tempering:
2 tbsp ghee
1 tbsp oak moss lichen, chopped
Method:
Wash the black mustard greens and spinach thoroughly, drain in a colander and chop. Mix the mustard greens with the ginger, garlic, turnip pieces and chillies. Place in a steamer basket and steam for 10 minutes, or until all the ingredients are tender.
In the meantime, place the spinach in a pan with a little water, cover with a lid and cook until wilted then purée the leaves and set aside.
Turn the mustard greens into a pan, add 120ml water, bring to a simmer, them mix the maize flour with the spinach purée and work into the contents of the pan. Bring to a gentle simmer, cover the pan and cook for about 15 minutes, stirring occasionally over low heat.
For the spice mix, combine the ghee, ginger, chillies and chilli powder to a paste. Add this to the spinach and mustard greens mix. Take off the heat, mix lightly, turn into a bowl.
For the tempering, heat the ghee in a hot pan until almost smoking. Stir through the oak moss and let it release its aromas. Pour the tempering on top of your curry and serve immediately, accompanied by rotis.
