Sunday Territorian 5 Nov 2017
Sunday Territorian; NewspaperNT
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Community newspapers -- Northern Territory -- Darwin.; Australian newspapers -- Northern Territory -- Darwin.
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Nationwide News Pty. Limited
SUNDAY NOVEMBER 5 2017 FOOD FRONTIER 21 V1 - NTNE01Z01MA ADDRESS: 54 Bradshaw Tce Casuarina PHONE: 7915 0520 OWNER: Mr Matthew and Mr Adwal CHEF: Mr Sanni ENTREES: $10 to $19 MAINS: $16 to $20 OPEN: Every day 5 to 10pm STAR QUALITY: 4.6/5 B y now you will know I have a weakness for oriental, exotic and spicy foods. So it is with absolute pleasure that I introduce diners of Darwin to the latest Indian offering in out burbs. Paradise found indeed! In the Casuarina Village Centre, where the old Bi-Lo was, there is plenty of well-lit parking close by. For a new place, I commend them for getting the acoustics, decor, lighting and overall ambience just right. Comfortable high back chairs, generous tables so you can place a proper spread of dishes down, soft lighting that melts away wrinkles or life folds and gentle exotic beats softly in the background. Service is pleasant, casual and nothing seems like a bother. I spotted the place during the day, soon after it had opened. A work mate also nudged me to look further and report back to him. He is from India, but was keen on my opinion. Mr T, check out this score. There are only a handful of places in Darwin I have scored above 4.5 and this one was a no brainer. As a duty to Mr T, I and a friend tried it out on a Wednesday night. We were both taken aback by the food and quickly demolished a small mountain of amazingness. My sceptical foodie mate said that must have been a fluke, they cant be that good all the time. Bless his socks, he invited me back on the Friday to prove his theory. To our delight and his credit card, he was so wrong, the food was so good and I was drunk with happiness. Paneer chilli masala was one of a large selection of wickedly wonderful vegetarian and vegan dishes. The masala was a blend of dried and fresh spice, house made cheese that melted in your mouth. What we will continue to go back for is the cashew goat curry. This is slow cooked so that the otherwise tough meat becomes tender and falls away from the bones. The goat provides a wonderful rich and deep flavour to the creamy nutty sauce and was really, seriously, very bloody good with exclamation marks to boot. This will be my go to dish for sure. I ordered it spicy, and it was heaven. Chicken keema curry was also up there near the top of delicious mild but spicy curries I have ever had. The bread of choice was plain and simple butter naan. Generous, not expensive and so wonderfully fresh. God bless Paradise for giving us a nice selection of sweets at modest prices. Mango kulfi, a yoghurt fruit ice cream was only about $6 and so homely and delicious. Not overly sweet, just perfect. So were the gulub jamin small and sweet. The second night we had chilli prawns and the lamb saag, a spinach based curry. Mild, healthy and wonderful. We lashed out and had the cheese onion naan and fell in love all over again. There was a third visit within the week and this time I brought backup; eight of us, including three chefs and two seasoned hospitality professionals. The food simply got better. I think that soon there will be a long queue at the door. Welcome to paradise, lovers of good Indian curry! Cashew and goat curry, and left, Indian Paradise Curry, Casuarina RECIPE OF THE WEEK WITH TASTE.COM.AU Sweet potato and haloumi with zucchini fettuccine Serves four // Prep 10 mins // Cook 30 mins INGREDIENTS 550g sweet potato, peeled, cut into 1.5cm pieces 1 1/2 tablespoons olive oil 70g (1/4 cup) low-fat Greek yoghurt 3 teaspoons lemon juice 2 teaspoons white balsamic vinegar 250g haloumi, cut into 1.5cm-thick batons 4 (about 900g) zucchini, peeled into ribbons 1/2 cup mint leaves, chopped, plus extra leaves to garnish 1/2 cup continental parsley, chopped 2 tablespoons chopped pistachio kernels, toasted METHOD Step 1 Preheat oven to 190C/170C fan forced. Place sweet potato on a lined tray and drizzle with half the oil. Season and toss to combine. Roast, stirring halfway through cooking, for 30 minutes or until tender. Step 2 Meanwhile, combine the yoghurt, lemon juice and balsamic vinegar in a bowl. Season. Step 3 Preheat a barbecue or chargrill on medium-high. Spray haloumi with olive oil. Cook, turning, for 2-3 minutes or until golden. Transfer to a plate and cover to keep warm. Step 4 Combine zucchini and remaining oil in a bowl. Season. Chargrill zucchini, in 2 batches, gently tossing, for 1-2 minutes or until just tender. Combine sweet potato, haloumi, zucchini, chopped mint and parsley in a bowl. Drizzle with yoghurt mixture. Sprinkle with pistachio and extra mint. RECIPE KATRINA WOODMAN, TASTE MAGAZINE PICTURE JEREMY SIMONS DONNA HAY SALMON, DILL AND POTATO CAKES 700g sebago potatoes, peeled and chopped, 2 x 250g skinless salmon fillets, 2 cups (500ml) milk, cup flat-leaf parsley leaves, finely chopped, 1 tablespoon dill, finely chopped, 1 tablespoon Dijon mustard, plus extra to serve, 1 egg, lightly beaten, 1 teaspoon finely grated lemon rind, sea salt and cracked black pepper, 2 cups (140g) panko breadcrumbs, vegetable oil, for shallow-frying, watercress and lemon wedges, to serve Step 1 Place the potato in a medium saucepan, cover with cold salted water and place over medium heat. Bring to the boil and cook for 810 minutes or until tender. Drain well, place in a large bowl and crush roughly with a fork. Set aside. Step 2 Place the salmon and milk in a medium saucepan over medium heat. Bring to just below the boil and cook for 78 minutes or until just cooked. Flake the salmon, discarding the milk. Step 3 Add the salmon, parsley, dill, mustard, egg, lemon rind, salt, pepper and cup (35g) of the breadcrumbs to the potato. Gently mix until just combined. Divide the mixture into 8 pieces and shape into rounds. Place the remaining breadcrumbs on a shallow tray. Press the fish cakes into the crumbs. Step 4 Heat 1cm of the oil in a large non-stick frying pan over medium heat. Add the fish cakes and cook for four minutes each side or until golden and cooked through. Sprinkle with salt and serve with the watercress, lemon and extra mustard. Serves 4. Must eat Top End chef David Taylor gives you a taste of the good tucker to be found in the Territory Delicious chilli paneer and naan bread at Indian Curry Paradise clyde selby DAVID TAYLOR restaurant review Indian Curry Paradise