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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