Colins Curry     

DescriptionAn Indian-style meat curry
Curry TypeMeat
DifficultyEasy to moderate
SourceColin Atherton,Logitek Ltd, Bradley Lane, Standish, Wigan, WN6 0XQ, UK colin@logitek.uucp
Time to prepare30 mins
Time to cook2 hours
No. of servings3
Ingredients1 medium onion, finely chopped
1 inch ginger root, peeled and grated
2 green chilies, seeded and finely chopped
3 whole cloves
2 garlic cloves, crushed
1/4 tsp aniseed
1/4 tsp caraway seed
1/4 tsp fenugreek seed
1/2 tsp corriander seed
1/2 tsp cumin seed
1 inch cinnamon bark, broken
3 cardamom pods, crushed
1/2 tsp turmeric
1/2 tsp chile powder
12 oz tomatoes (one large tin)
1 tsp salt
3 Tbsp corn oil
2 tsp corn oil
2 cloves
3 cardamom pods, crushed
1/2 in cinnamon bark,
2 cups Basmati rice
1 tsp turmeric
4 cups boiling water
1 bay leaf
NotesThe sauce can be prepared in advance, to use with leftover meat, or you can 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, corriander will increase the sweetness, and fenugreek and cumin will increase the bitterness.
Comments... - 11/09/2006 04:59:27

... - 12/09/2006 03:10:35

... - 01/10/2006 07:03:33

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