Saturday, 8 February 2014
Not really the night for a curry - 41C still at 4.00pm and 31C over night! But there you have it. Swim in the pool all day airconditioning on all night. But in India in the heat and humidity the people eat curry. Go figure?
This is a great curry, don't know where it came from but the spices are great.
We cooked lamb, but you can use chicken or anything you fancy. The spices are everything. In the past I have mixed and matched, used bought jars, all sorts of varieties of mixes but have really come to love this one as a basic curry, not too hot but with a definite kick, and definitely not yellow!
prepared first and can be pre-prepared and kept in a jar to save time
1 tablespoon cumin ( I used seeds) you can use powder
1 teaspoon coriander (I used seeds) you can use powder
1/2 teaspoon turmeric
1/2 teaspoon fenugreek
2 cardamons crushed (I used 1/2 teaspoon powder)
1-2 teaspoon hot chilli powder (less or more to your taste)
1 1/2 tablespoons desiccated coconut
1 tablespoon sugar
salt and pepper to taste
I toasted the cumin and coriander seeds lightly - they smelt amazing, then ground them in a mortar and pestle ( see below).
Combine all spice ingredients in a bowl.
500g meat of choice chopped (Lamb or chicken)
2 tablespoons oil, ghee
handful of nuts
2 onions finely chopped
2 carrots finely sliced
6 florets of cauliflower finely sliced
2 tins of diced tomato
Sour cream and handful of nuts to serve
What to do…….
If using cumin and coriander seeds dry toast lightly in a pot until they start to pop and jump, swirling constantly so that they don't burn.
Grind warm seeds in a mortar and pestle to a powder - the aroma is amazing.
Mix all spices, coconut and sugar in a bowl to combine thoroughly
Saute 1 onion in oil in a large pan
add spice mix - toss to combine
add meat and fry quickly on high heat for a couple of minutes,
Lower the heat and add carrot, cauliflower, chopped onion and tinned tomatoes
Simmer on low for 1 hour until meat is tender and vegetables have broken down and become part of the sauce.
Just before serving throw in the nuts
Serve with rice and dollop with sour cream.