Colin's curry
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Colin's curry
  Curry    Entrees  
Last updated 6/12/2012 1:02:06 AM. Recipe ID 25556. Report a problem with this recipe.
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      Title: Colin's curry
 Categories: Entrees, Usenet
      Yield: 3 Servings
      1 md Onion, finely chopped
           Ginger root (1 inch),
           -peeled and grated
      2    Green chilies, seeded
           -and finely chopped
      3    Cloves, whole
      2    Garlic cloves, crushed
    1/4 t  Aniseed
    1/4 t  Caraway seed
    1/4 t  Fenugreek seed
    1/2 t  Coriander seed
    1/2 t  Cumin seed
           Cinnamon bark, broken
           -(1 inch)
      3    Cardamom pods, crushed
    1/2 t  Turmeric
    1/2 t  Chile powder
     12 oz Tomatoes
           -(one large tin)
      1 t  Salt
      3 T  Corn oil

      2 t  Corn oil
      2    Cloves
      3    Cardamom pods, crushed
           Cinnamon bark
           -(1/2 inch)
      2 c  Basmati rice
      1 t  Turmeric
      4 c  Water, boiling
      1    Bay leaf
  MAKE CURRY:  Fry the onion in a heavy casserole in the corn oil until
  it begins to soften.  Stir in the garlic, ginger and chilies.  Reduce
  heat and fry gently for awhile.
  Meanwhile, toast the hard seeds and cinnamon in a dry heavy frying pan
  until they begin to pop. Grind the toasted seeds into a fine powder
  and add to the frying mixture together with the chile powder and the
  Add the chopped tinned tomatoes and stir in with about 1 t salt.  If
  the mixture is dry, add a little water or stock.  Cover and allow to
  simmer gently for 2 hours, stirring occasionally.
  Trim the fat off the pre-cooked meat and cut into bite sized pieces.
  When the sauce has simmered for the 2 hours, switch off and stir in
  the meat. Leave to stand preferably overnight, and re-heat before
  MAKE RICE:  Heat corn oil in a large saucepan with a tight-fitting
  lid. Add cloves, crushed cardamom pods and cinnamon.  Add rice and
  turmeric and mix well by swishing the pan round.  Add boiling water
  and bay leaf and stir.
  Cover and simmer gently for 12-15 minutes, until all the water has
  been absorbed.  Use a fork to remove the seeds and bay leaf and turn
  out into a warmed dish.  Allow to stand in a warm place for 5 to 10
  minutes and fluff up with a fork before serving.
  The sauce can be prepared in advance, to use with leftover meat, or
  you can NOTES:
  *  An Indian-style meat curry -- Having experimented with making
  Indian-style dishes for a long time, I have found that this one works
  every time and has met with approval from all who have tried it.
  Yield: Serves 3-4.
  *  cook the meat and sauce to order.
  *  Plain yoghurt may be substituted for the tomatoes if preferred.
  *  Experiment with the seasonings.  As a guide, ginger and chile
  powder will increase the heat, coriander will increase the sweetness,
  and fenugreek and cumin will increase the bitterness.
  : Difficulty:  easy to moderate.
  : Time:  30 minutes preparation, 2 hours cooking, overnight wait.
  : Precision:  Approximate measurement OK.
  : Colin Atherton
  : Logitek Ltd, Bradley Lane, Standish, Wigan, WN6 0XQ, UK
  : colin@logitek.uucp     mcvax!ukc!qtlon!logitek!colin

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Recipe ID 25556 (Apr 03, 2005)

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