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Neighbourhood

Sundays at 11am | TV ONE

Episode 20 - Henderson




This week on Neighbourhood, we take a tour of Henderson in West Auckland, with actor Alvin Maharaj as our guide.

There we witness the construction of a genuine Swiss Gingerbread house and meet a dynamic Caribbean woman with many strings to her bow.  We explore the universal language of Esperanto though a special collection of postcards and take part in a unique collaboration between 2 local artists, painter Adel Salmanzadeh and poet Richard von Sturmer.

Curator Bio

Alvin Maharaj

Alvin Maharaj trained with leading New Zealand actor and stage director Raymond Hawthorne. He has appeared on stage in Midnight State Highway 01 and in numerous television productions and commercials. His first role in a feature film was Gurneesh in the critically-acclaimed Love Birds. Alvin moved to New Zealand from Fiji with his family in 1989. He now lives in Henderson, West Auckland with his kiwi-born wife. 

Recipe

On Neighbourhood this week we visit Henderson where Alvin Maharaj shares his Mum’s Fijian Indian Curry recipe. Enjoy!

Ingredients:

1 tsp crushed ginger

1 tsp crushed garlic 

1/2 tsp cumin seed

1/2 tsp Fenugreek

1/2 tsp mustard seeds

1 diced onion

2 Tbspn olive oil

1/2 Tbspn chilli paste 

3-4 Tbspn curry powder (garam masala)

600 grams meat of choice ( goat, lamb, chicken or Beef)

2 Tbspn tomato paste

1 tspn salt

Making paste:

(chilli, Garlic, Tumeric, Ginger, Curry Powder)
 mix the spices and make a paste in separate bowl, with a little water.

Method:


Heat oil in pressure cooker first
Add Fenugreek, cumin and mustard seed and cook, when they start bubbling add chopped onion and fry for a minute.
Add the pre-made paste into pot, fry for a minute or two,
add meat and mix thoroughly. Leave to cook for 10-15 mins, keep stirring.


Add water and tomato paste to make a good gravy, put on the pressure cooker lid and let cook for 10 - 15 mins. Season to taste.

Serve with rice or Roti's.

If using a regular pot the cooking time will be longer from 30-50 mins or until the meat becomes tender to desired standards.


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