CHICKEN VINDALOO:
Ingredients
10 ml whole cumin seeds
5 ml black peppercorns
5 ml cardamom seeds
10 cm stick cinnamon
8 ml whole black mustard seeds
5 ml whole fenugreek seeds
75 ml white wine vinegar
5 ml salt
5 ml cayenne pepper
5 ml light brown sugar
150 ml vegetable oil
2 large yellow onions, peeled and cut into half-rings
100 ml water
2-cm cube of fresh ginger, peeled and coarsely chopped
8-10 cloves garlic, peeled and coarsely chopped
15 ml ground coriander seeds
2.5 ml ground turmeric
1 kg boneless chicken breast, cut into bite-sized pieces
250 ml tomato sauce
250 g new potatoes, peeled and quartered
METHOD
Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder. In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside.
Heat oil in large saucepan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. Remove onions with a slotted spoon and put them in a blender.
Turn off the heat, but do not discard the oil. Add 50 ml water (or more if necessary) to the onions and blend until you have a smooth paste. Add this onion paste to the spices in the bowl. This mixture is the ';vindaloo ';
Put the ginger and garlic in a blender. Add 50 ml water and blend until you have a smooth paste.
Heat the remaining oil in the saucepan over medium heat. When hot, add the ginger!garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir a few seconds.
Add the chicken, a little at a time, and brown lightly.
Add the vindaloo paste, tomato sauce and potatoes to the chicken in the saucepan. Stir and bring to a slight boil.
Cover the saucepan, reduce heat to low, and simmer for about an hour, or until potatoes are tender.
Serve over rice.
Potato Lasan Kari Recipe - Potato Garlic Curry (Serves: 4 )
Ingredients:
12 oz small potaoes
5 oz whole garlic cloves peeled
8-10 small onions, preferably red onions peeled
8 large fresh mild chillies with seeds removed
2 tablespoons vegetable oil
- Spices -
1 teaspoon fenugreek seeds
1 teaspoon chilli powder
1/2 teaspoon ground turmeric
1.5 cups coconut milk
salt to taste
2 teaspoons tamarind pulp or 1/2 teaspoon instant tamarind
'/4 cup hot water
Method:
Heat oil in a heavy saucepan and fry the garlic, onions and chillies over gentle heat, not letting them brown too much. Remove from pan.
Add fenugreek seeds to the oil in pan and stir over low heat just until they are golden. Add the chilli powder and turmeric and potato, fry for a few seconds, then add the coconut milk, salt and stir while bringing slowly to simmering point.
Return the garlic, onions and chillies and allow to simmer, uncovered, until garlic cloves and potato are soft, about 30 minutes depending on size. Meanwhile dissolve tamarind in hot water, strain into curry for last 10 minutes of cooking. Serve with hot white rice.
Pork with vinegar and garlic:
Ingredients
1kg/2录lb boneless pork from the shoulder, cut into 5cm/2in cubes
1陆 tsp salt
6tbsp red wine vinegar
For the Spice Paste:
4-10 dried hot red chillies
1 tbsp bright red paprika
陆 tsp cumin seeds
6cm/3in cinnamon stick, broken up into smaller pieces
10-15 cloves
陆 tsp black peppercorns
5-6 cardamom pods
10-12 garlic cloves, peeled
2.5cm/1in piece of fresh ginger, peeled and coarsley chopped
陆 tsp ground turmeric
You also need:
3 tbsp vegetable oil
3-4 garlic cloves, peeled and lightly crushed
3 meduim-sized onions (250g/9oz), peeled and finely sliced
2 large tomatoes, chopped
6 fresh hot green chillies, sliced lengthways in half
1 tsp sugar
Method
1. Sprinkle the pork with 1 tsp of the salt. Add 3 tbsp of the vinegar. Rub in well and set aside for 2-3 hours.
2. Make the spice paste: Combine the red chillies, paprika, cumin seeds, cinnamon, cloves, peppercorns and cardamom pods in a clean coffee grinder and grind as finely as possible. Put the 10-12 garlic cloves and the ginger in the container of an electric blender a;long with 2 tbsp of the vinegar and the turmeric. Blend well. Add the dry ground spices to the garlic mixture and blend again to mix. Rub the pork cubes with half of the spice paste, Cover and refrigerate overnight. Cover and refrigerate the remaining spice paste.
3. Heat the 3 tbsp oil in a wide, preferably non-stick pan over meduim-high heat. When hot, put in the 3-4 garlic cloves. Stir and fry until they begin to pick up a little colour. Put in the onions and continue to fry until browned. Now add the tomatoes and 3 of the green chillies. Stir for a minute. Add the remaining spice paste, the sugar and the remaining 1 tbsp vinegar. Stir and fry until the paste begins to marinate the meat and all the spice paste clinging to it. Turn the heat to a meduim-low and cook, stirring, until the pork begins to exclude its own liquid. Add 300ml/10fl oz/1录 cups water and the remaining salt and bring to the boil. Cover, turn the heat to low and simmer gently until the meat is tender and the sauce has thickened somewhat, about 40 minutes.
4. If necessary, raise the heat to reduce the sauce to a meduim-thick consistency towards the end. Add the remaining 3 green chillies and stir once.
CHICKEN TIKKA MASALA:
Ingredients
鈥?3 Chicken breasts diced small
鈥?4 Tbsp olive oil
鈥?5 cardamom pods
鈥?2 onions chopped finely
鈥?2 tsp fresh ginger finely chopped
鈥?2 tsp garlic, chopped
鈥?1 tsp cumin powder
鈥?1 tsp coriander powder
鈥?1 tsp turmeric powder
鈥?1 Tbsp chilli
鈥?1 tsp garam masala
鈥?2 tbsp tomato puree
鈥?Salt to taste
鈥?Coriander to garnish
Directions
Put the oil into a pan over a medium heat. When hot, add the cardamom pods. Add the onions and cook while stirring, until brown. Add the spices , garlic, cumin, coriander, turmeric, garam masala and chilli and stir. Add the remaining ingredients. Add the tomato and tomato pur茅e and stir until thoroughly combined. Pour in the water and bring to a gentle simmer, stirring constantly. Taste the sauce and season with salt.
Add the chicken cubes and mix well into the masala. Simmer for 10-12 minutes, until the chicken is cooked and tender. Garnish and serve .
I'd be glad to help U out.. If u could temme some specific curries for which U'd want the recipe..Any good authentic curry recipes?
Ur welcome:) Report Abuse
to cheat try the lloyd grossman jars - I did last week and was pleasantly surprised, very tasty without salt overload.
Or in your local supermarket go to the ethnic aisle and buy a jar from there, again lots of choice and very tasty (and quicker than from scratch). I got one brand I think called karim's or something, and it was a dahl which is lentils and it was yummy.
Try this website they have recipes for loads of Curry's. I just made the chicken Biryani this week and it was great.
http://www.curryfrenzy.com
No comments:
Post a Comment