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Curry-Buttered English Peas with Lemon, Mint, and Shallots

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Makes 4 servings 1x

Time 30 minutes

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Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1/2 tablespoon fennel powder
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground mustard
  • 1/2 tablespoon ginger powder
  • 1/2 tablespoon turmeric
  • 1/2 tablespoon Kashmiri chili powder (or, alternatively, cayenne powder)
  • 1/2 tablespoon freshly cracked black peppercorns
  • 8 tablespoons (1 stick) unsalted butter, softened
  • Salt, to taste
  • 3 cups English peas, shucked (or, alternatively, 3 cups frozen peas, thawed)
  • 3 tablespoons curry butter (see: above)
  • 2 shallots, finely diced
  • Zest of 1 large lemon
  • Salt, to taste
  • 1 small handful mint leaves, chopped or torn, for garnish

Instructions

  1. Prepare the curry butter: Add olive oil to a medium-sized pan over medium heat. Add fennel, cumin, mustard, ginger, turmeric, chili powder, and black pepper. Stir to combine and cook until fragrant. Allow time to cool, transfer to a food processor or blender with softened butter, season generously with salt, and blend until smooth and thoroughly combined. Taste and adjust as needed. Set aside.
  2. Bring a large pot of salted water to a boil and set up a bath of ice and water in a large bowl. Cook the peas for 45 seconds to one minute (they should remain bright green, but soften without wrinkling). Transfer the peas to the ice bath immediately. Once the peas have cooled, drain them and set them aside to dry.
  3. Add curry butter to a frying pan over medium heat. Add shallots and cook until fragrant and translucent. Add peas and cook for about 1-2 minutes. Remove from heat, transfer to serving plates or bowls, and add lemon zest, mint, and an extra dash of salt.