Curry Delights
 
 


 
 
 

CURRY

           RECIPE
           SPICES REQUIRED
           ASOFOETIDA POWDER
           BAY LEAVES
           BLACK CARDAMOMS
           CINNAMON STICKS
           CLOVES
           CORIANDER SEEDS
           CORIANDER (fresh green)
           CUMMIN SEEDS (grind a few tablespoons and
           store in a labelled airtight jar)
           FENUGREEK POWDER
           GARAM MASALA (mixture of spices, make your
           own - recipe further on - or buy ready made)
           GARLIC (FRESH)
           GARLIC (POWDER)
           GINGER POWDER
           GREEN CARDAMOMS
           NUTMEG
           PAPRIKA POWDER
           RED CHILLI POWDER
           TURMERIC POWDER
 
 


 
 
 

          GARAM MASALA

           ingredients:
           2 tablespoons CORIANDER SEEDS
           2 tablespoons CUMMIN SEEDS
           1 teaspoon GREEN CARDAMOMS
           1 teaspoon CLOVES
           1 teaspoon BLACK PEPPERCORNS
           2-3 sticks CINNAMON (2-2.5 inch long)
           2-3 BAY LEAVES
           Half NUTMEG
           4-5 BLACK CARDAMOMS

 Grind all of the ingredients together in an electric coffee grinder for at least one minute until when rubbes  together between thumb and forefinger it does not feel gritty. STORE IN AN AIRTIGHT CONTAINER.


 
 

           THE BASE CURRY SAUCE

           Stage 1 ingredients:

           15 fluid oz measure of SPLIT RED LENTILS
           4.5 pints WATER

           Thoroughly wash the lentils in several changes of water and remove any stones.
            Put them in a large pan with the water and bring to the boil. Turn down the heat
            and simmer for 20 minutes uncovered.
            Skim off the froth that collects. Partly cover the pan and cook for a further 40 minutes,
            stirring occasionally. While the lentils are cooking take the following stage 2 ingredients:

           4 lb COOKING ONIONS
           7.25 teaspoons GROUND GINGER
           7.25 teaspoons GARLIC POWDER
           1.5 teaspoons ASOFOETIDA
           5.5 pints COLD WATER
           3.5 teaspoons SALT

           Peel and slice the onions in half, place them in a large micro-waveable casserole with 8
            tablespoons of the water. Cook on high for 16 minutes (650-watt Microwave), stir and cook on
            high for a further 16 minutes. Leave to stand for 10 minutes. Add the rest of the water to the
            onions. Put the ground ginger, garlic powder and asofoetida in the liquidiser with a third of the
            onions and water - liquidise for two minutes. Liquidise the remaining onions with the water for
            two minutes. Put the mixture in a large pan, add the salt and bring to the boil. Turn down and
            simmer for 10 minutes. While the lentils and onions are cooking take the following stage 3
            ingredients:

           29 ozs TINNED TOMATOES
           2 large FRESH TOMATOES
           18 fluid ozs SUNFLOWER OIL
           3.75 teaspoons TURMERIC
           3.75 teaspoons PAPRIKA

           Liquidise the tomatoes for two minutes. Mix all the ingredients together in a saucepan. Bring
           to the boil, turn the  heat down and simmer uncovered for 10 minutes, stirring frequently.
          When the onions and lentils are cooked put them together in the large pan and mix in the
            cooked tomatoes.
            Bring the mixture back to the boil and turn the heat down to simmer. It is important at this
            stage to skim off the froth that rises to the top of the sauce. Continue simmering and skimming
           for 25 minutes, stirring occasionally to prevent the sauce sticking. You should now have
           approximately 10-11 pints of base curry sauce that can be cooled and frozen for use later
           (in small batches), or used straight away.
 



 
 

          CHICKEN CURRY (FOR 5) for vegetarian see OTHER CURRIES

           stage 1  ingredients:

           2-3lb CHICKEN BREAST PORTIONS
           small amount of melted butter
           4-5 cloves GARLIC finely chopped
           1 teaspoon PAPRIKA

           Wash and dry the chicken portions. Brush the chicken with the melted butter, place in a large
            micro-waveable casserole with the garlic and sprinkle with the paprika. Cook on roast for 9
            minutes per pound (650-watt Microwave), turning the portions over halfway through. Leave to
            cool sufficiently to remove the skin and the meat from the bone. Cut the meat into bite size
            chunks.

           Stage 2 ingredients:

           13 tablespoons SUNFLOWER OIL
           2 pints (thawed) CURRY SAUCE
           2.5 teaspoons SALT
           0.5 teaspoon CHILLI POWDER (or to taste)

           Heat the oil in a wok or large pan. Add the sauce and bring to the boil. Without reducing the heat,
            stir in the chicken pieces, salt and chilli powder. Cover and boil for 5 minutes stirring every
            minute or so. Turn down to a simmer and remove cover.

           Stage 3 ingredients:

           3 teaspoons GARAM MASALA
           1.5 teaspoons GROUND CUMIN
           1 teaspoon GROUND FENUGREEK

           Stir in the garam masala, cumin and fenugreek. Simmer for 3 minutes.

           Stage four (optional) ingredients:

            1 large FRESH TOMATO sliced very thinly
            3 tablespoons finely chopped GREEN CORIANDER

           Add the tomato and coriander, continue simmering for about 2 minutes. Skim off any excess oil
            and serve with hot Naan Breads, chappatis or boiled rice.

           You may like to add a tablespoon or so of yoghourt during the last few minutes of cooking.
 
 


 
 
 

           OTHER CURRIES

           For other curries, substitute the chicken in stage one for cooked vegetables such as peas, potatoes
           and cauliflower (which is one of my favourites) or other cooked meats.

           Experiment by adding more or less of any of the spices until you find your own favourite mix. I
           have tried adding a teaspoon or two of Tandoori Masala powder at stage three which has given a
           different taste which is very nice.
 



 
 

 BEEF AND POTATO CURRY



                    Yield: 4 servings

                    2 lb Boneless beef stew meat
                  3/4 ts Salt
                    1 ts Tumeric
                  1/2 c  Veg oil
                    2    Yellow onions,finely chopped
                    5 cl Garlic, minced
                    1 ts Minced fresh ginger
                  1/4 c  Cumin
                    1 tb Coriander
                    1 tb Paprika
                    1 ts Cayenne
                    1 ts Cardamon
                    1 tb Chopped fresh Cilantro
                    4 md Potatoes, peeled, quartered
                    5 c  Water

                In a bowl, mix beef, salt and tumeric. Heat oil in a pot on medium.
                Add onion, garlic and ginger and sautee 3 min. Add the beef mix and
                spices and sautee 5 min. Add the water, cover and simmer til beef
                tender. Add potatoes and simmer another 20 min.
 
 


 
 

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