Central Region Curry Chowder     


DescriptionRagin
Curry TypeGhosht
StrengthVery Hot
DifficultyModerate
SourceDIUFB Cookbook
VegetarianNo
VeganNo
Time to prepare1-2 Hours
Time to cook1 Hour
No. of servings10-15
Ingredients1 cup "Crystallized" GHOSHT curry
1 cup finely chopped onion
1 cup finely chopped apple
3/4 cup of finely chopped carrot
4 cups of "Homo" milk or equavalent
1/2 cup of whole butter
2lb of minced clam pieces
2 table spoons of crushed pepper
2 table spoons of oregeno
1/16 cup of table salt
2 large chopped mint leaves
1 cup of
InstructionsPrepare all ingredients as above (except flour), mix into large cooking barrel (clay pot preferred if have) and begin on 2/3 heat for 20 minutes to simmer. Cook at 1/3 heat for 20 minutes, remove and let cool to touch. Mix vigorously for a couple minutes and slowly add in organic flour. Mix fast until little bubbles appear which will let you know the mixture is thick enough. Pour or scoop into large oven safe bowls and sprinkle some extra "crystallized" curry onto the top, add mint leaf and bake at 350 for 10-15 minutes. Serve immediately! Enjoy.....
NotesA nice tastely cold day lunch entree.
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