Les
Why dont we write up our curry recipes and see how similar or the oppisite they may be
Here you are M. Two to be getting on with:
Les’s Meat CurrySpices:
2 Bay Leaves
1 x 1" Cinnamon stick
8 Peppercorns
8 Cloves
4 Small Cardamoms
2 Large Cardamoms
4 Garlic cloves (or 5 ml Garlic powder)
1 x 5 ml Ground Ginger
1 x 5 ml Chilli powder
1 x 2.5 ml Ground Turmeric
1 x 5 ml Ground Cumin
1 x 5 ml Ground Coriander
150ml Plain Yoghurt
Coconut Milk/ Cream or finely chopped fresh coconut flesh
Other:
25gms Ghee/oil
1 medium Onion, coarsely chopped
450gms/1lb Meat (cubed)
200 ml water
salt
Instructions:
Make up the spices as follows...
A) Bay leaves, cinnamon, peppercorns, cloves, small and large cardamoms.
B) Garlic, ginger, chilli powder, turmeric, cumin, salt, coriander.
Heat the Ghee/oil and fry the chopped onion until golden brown.
Add ‘A’ and fry for 30 seconds.
Add the cubed meat and "B" and fry, stirring occasionally, until the meat is browned.
Stir In the yoghurt and gently fry or "bubble" to remove most of the moisture.
Add the water and gently cook for 40 - 45 mins or until the meat Is tender
10 mins. before the end of cooking add coconut milk/ cream
.
Notes:
1) This recipe will probably work OK with any meat or chicken.
2) If coconut milk/cream is not available, a reasonable substitute can be made from proprietary products available in supermarkets
3) This recipe will make quite a HOT curry. Chilli should be added according to taste!
Les’s Vegetable CurrySpices:
1 x 5 ml Chilli powder (adjust to taste)
2 x 5 ml Ground Coriander
1 x 2.5ml Turmeric
Other:
Mixed vegetables, e.g. cubed carrot:, potato, cauliflower, turnip, peas, or any other you can think of. A good idea is to get a balance of red, white/yellow and green colouring
1 x Medium onion
2 - 3 Chopped tomatoes
Lemon juice
Salt
Instructions:
Fry the onion In the Ghee until golden brown.
Add the mixed vegetables
Stir In the spices and fry for 2 - 3 minutes stirring continuously
Add 2-3 chopped tomatoes and a "squirt* of Lemon juice
Add up to 200 ml of water and bring to the boll
Cook until the potatoes etc. are tender
Serve immediately