COLIN'S CURRY

An Indian-style meat curry

Ingredients

Curry

• 1 medium onion, finely chopped
• 2.5 cm ginger root, peeled and grated
• 2 green chilies, seeded and finely chopped
• 3 whole cloves
• 2 garlic cloves, crushed
• 1 ml aniseed
• 1 ml caraway seed
• 1 ml fenugreek seed
• 2.5 ml corriander seed
• 2.5 ml cumin seed
• 2.5 cm cinnamon bark, broken
• 3 cardamom pods, crushed
• 2.5 ml turmeric
• 2.5 ml chile powder
• 350 ml tomatoes (one large tin)
• 5 ml salt
• 50 ml corn oil

Rice

• 10 ml corn oil
• 2 cloves
• 3 cardamom pods, crushed
• 1 cm cinnamon bark,
• 400 g Basmati rice
• 5 ml turmeric
• 1 l boiling water
• 1 bay leaf

Procedure (curry)

1. Fry the onion in a heavy casserole in the corn oil until it begins to soften. Stir in the garlic, ginger, and chilies.
2. Reduce heat and fry gently for awhile.
3. 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 turmeric.
4. Add the chopped tinned tomatoes and stir in with 5 ml salt. If the mixture is dry, add a little water or stock. Cover and allow to simmer gently for 2 hours, stirring occasionally.
5. 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 eating.

Procedure (rice)

1. Heat corn oil in a large saucepan with a tight-fitting lid. Add cloves, crushed cardamom pods, and cinnamon.
2. Add rice and turmeric, and mix well by swishing the pan round. Add boiling water and bay leaf, and stir.
3. 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.

Notes

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, corriander will increase the sweetness, and fenugreek and cumin will increase the bitterness.

Rating

Contributor

 
Colin Atherton 
Logitek Ltd, Bradley Lane, Standish, Wigan, WN6 0XQ, UK 
colin@logitek.uucp mcvax!ukc!qtlon!logitek!colin 
 

Original header

Path: decwrl!recipes
From: colin@logitek (Colin Atherton)
Newsgroups: mod.recipes
Subject: RECIPE: Colin's curry
Message-ID: <5863@decwrl.DEC.COM>
Date: 10 Oct 86 07:39:38 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Logitek Ltd, Wigan, UK
Lines: 107
Approved: reid@decwrl.UUCP


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