Indian Mustard Fish

INGREDIENTS

* 3 tablespoons mustard seed
* 5 green chile peppers, diced
* 1/4 cup vegetable oil
* 4 medium onions, chopped
* 1 teaspoon chili powder
* 1 teaspoon ground turmeric
* salt to taste
* 1/3 cup water
* 2 pounds salmon, cut into chunks

DIRECTIONS

1. Place the mustard seed and chile peppers in a bowl, and mash together to create a fine paste.
2. Heat the oil in a skillet over medium heat, and cook the onions until golden. Mix in mustard and chile paste, chili powder, turmeric, and salt. Stir in water. Place salmon in the skillet. Reduce heat to low, and cook until most of the liquid has evaporated and fish is easily flaked with a fork.

Traditional Chicken Curry

INGREDIENTS

* 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
* 1 tablespoon fresh lemon juice
* salt and pepper to taste
* 3 tablespoons olive oil
* 1 teaspoon cumin seed
* 1 large onion, finely chopped
* 2 cloves garlic, minced
* 1 teaspoon minced fresh ginger
* 1 (8 ounce) can peeled, chopped tomatoes
* 1 teaspoon chili powder
* 1/2 teaspoon ground turmeric
* 1 teaspoon garam masala
* 1/2 teaspoon ground cumin
* 1 pinch ground coriander
* 1/2 teaspoon paprika
* 3 tablespoons plain yogurt
* 2 medium potatoes, peeled and cut into 1 inch cubes
* 1 1/2 cups water
* 1 (5.5 ounce) can tomato juice
* fresh chopped cilantro, for garnish

DIRECTIONS

1. In a large bowl, toss the chicken pieces with lemon juice, salt, and pepper to coat. Set aside.
2. Heat oil in a large, heavy saucepan over medium heat. Stir in cumin seed and cook 1 minute, until lightly toasted. Mix in onion, garlic, and ginger. Cook until onion is tender. Add tomatoes, and season with chili powder, turmeric, garam masala, ground cumin, coriander, and paprika. Continue to cook and stir 2 minutes.
3. Mix yogurt into the saucepan until well blended. Add chicken pieces, and potatoes. Mix in water and tomato juice. Reduce heat to medium-low. Cover and simmer about 40 minutes. Adjust seasonings to taste and garnish with fresh cilantro before serving.

Chicken Stew With Coconut Milk

INGREDIENTS

* 1 pound skinless, boneless chicken breast, cut into bite-sized chunks
* 1 medium yellow onion, chopped or sliced
* 1 cup peeled potatoes, cut in 1-inch chunks
* 1 cup halved baby carrots
* 1 (9 ounce) package frozen baby lima beans
* 1/4 (12 ounce) can diced tomatoes
* 1 cup canned coconut milk
* 1 cup fat-free, reduced-sodium chicken broth
* 1 tablespoon cumin
* 1 tablespoon curry powder
* Salt and pepper to taste
* 1/4 teaspoon hot sauce (such as Tabasco), or to taste
* Parsley or cilantro for garnish

DIRECTIONS

1. Put all ingredients in a large microwave-safe bowl and mix thoroughly. Cover tightly and microwave on high for 30-40 minutes.

Mixed Grill of Sausage, Chicken and Lamb With Tandoori Flavorings

INGREDIENTS

* 2 pounds spicy or mild Italian pork sausage
* 1/4 cup olive oil
* 3 tablespoons ground cumin
* 1 tablespoon curry powder
* 1 1/2 teaspoons garlic powder
* 3/4 teaspoon ground ginger
* 3/4 teaspoon salt
* 1/2 teaspoon cayenne pepper
* 8 lamb loin chops
* 1/2 cup plain yogurt
* 3 tablespoons red wine vinegar
* 12 chicken drumsticks, skin removed

DIRECTIONS

1. Place sausage and 1/2 cup water in a large (12-inch) skillet. Cover and bring to a simmer. Steam until sausage loses its raw color throughout, about 8 minutes. Drain and set aside.
2. In a medium bowl, mix oil, cumin, curry powder, garlic powder, ginger, salt and cayenne. Scrape half the spice mixture into another medium bowl. Add lamb chops to one bowl; toss to coat well. Stir yogurt and vinegar into other bowl; add chicken legs and toss to coat well. Set both aside to marinate.
3. About 30 minutes before serving, fully preheat gas grill (10 to 15 minutes with all burners on high). Use a wire brush to clean grill rack, then use tongs to wipe an oil-soaked rag over rack. Close lid and return grill to temperature. Make sure to have water close by to extinguish any flare-ups.
4. Staggering meat additions so they all get done about the same time, place chicken on grill; close lid and grill-roast for a total of 20 minutes - 8 minutes on the first side, 8 minutes on the second side and 4 minutes longer, turning as needed toward the end to ensure doneness. Add lamb; grill-roast for a total of 8 minutes - 4 minutes on the first side and 4 minutes on the second side. Add sausage and grill-roast for a total of 4 minutes - 2 minutes on the first side and 2 minutes on the second side.
5. Arrange on a large platter and serve warm with couscous.

Fried Curry Chicken

INGREDIENTS

* 1 1/2 cups plain yogurt
* 3 tablespoons lemon juice
* 3/4 teaspoon curry powder
* 3/4 teaspoon onion powder
* 3/4 teaspoon salt
* 3/4 teaspoon garlic powder
* 1 pound skinless, boneless chicken breast halves - cut into 1 inch strips
* 3/4 cup dry bread crumbs
* 1/4 cup all-purpose flour
* 1/2 cup unsalted butter

DIRECTIONS

1. In a large bowl, mix the yogurt, lemon juice, curry powder, onion powder, salt, and garlic powder. Set aside 1 cup of the mixture to use as a dipping sauce. Place the chicken in the bowl, and coat with the mixture. Marinate in the refrigerator 8 hours or overnight.
2. In a bowl, mix the breadcrumbs and flour. Dredge the coated chicken in the breadcrumb mixture.
3. Melt the butter in a skillet over medium-low heat. Discard remaining yogurt mixture. Fry the coated chicken in the skillet 15 minutes, or until juices run clear. Serve with the reserved dipping sauce.

Cauliflower with Ginger, Garlic & Green Chillies

INGREDIENTS:

Serves 2-3

* 3 garlic cloves
* 1 x 2.5-cm (1-inch) cube fresh root ginger
* 1 medium head cauliflower (300g, 11oz prepared weight)
* 1 tsp sunflower oil
* 1/2 tsp cumin seed
* 1/2 tsp mustard seed
* 1-3 hot green chillies, left whole
* 1/4 tsp salt
* freshly-ground black pepper
* 1/2 tsp garam masala
* chilli powder to taste (optional)

DIRECTIONS:

1. Peel and finely chop the garlic and ginger.
Cut the cauliflower into florets.
Don’t chop the chillies!

2. Heat a wok, and add the oil.
When oil is hot, add the cumin and mustard seeds, and stir.
As soon as the mustard seeds begin to pop, add the garlic, ginger, cauliflower and chillies.

3. Stirfry for 5-7 minutes until the cauliflower is lightly browned, adding a tiny drop of water if it begins to stick.

4. Sprinkle in the salt, pepper, garam masala and chilli powder (if using).
Mix well, add 4 tbsp water, cover and cook for 2 minutes until cauliflower is done to your liking.

Cauliflower & Peas Fry

INGREDIENTS:

* 2 cups diced cauliflower
* ½ cup green peas - fresh or frozen
* 1 tsp salt
* 1 small green chilli - minced
* 4 -5 drops lime juice
* ¼ tsp cumin seeds
* ¼ tsp black gram
* 1 tblsp vegetable oil
* cilantro leaves

DIRECTIONS:

Keep a medium-sized skillet on heat, add olive oil.
When the oil becomes hot, add minced chilli, cumin seeds and black gram.
Fry for 2 minutes, until the black gram becomes a little brown.
Add diced cauliflower and peas and mix well.
Cover and cook for about 6 minutes.
Then add salt and slowly cook for 5 minutes until the vegetables are all done.
Remove from heat, add the lime juice and mix well.
Garnish with cilantro leaves and serve hot.

Baigan Ka Bhartha

INGREDIENTS:

* 1 large eggplant, about 2 pounds (1 kg), peeled and cut into 2-inch (5 cm) cubes
* 1/2 cup oil
* 2 onions, coarsely chopped
* 4 tomatoes, coarsely chopped
* juice of 1/2 lime
* salt and freshly ground pepper to taste
* Dry Masala:
* 1 teaspoon paprika
* 1/2 teaspoon red chili powder
* 1/2 teaspoon turmeric
* 1 teaspoon garam masala
* 2 tablespoons coriander leaves for garnish

DIRECTIONS:

Prepare eggplant and set aside from heat.

In a wok or heavy skillet, heat oil just short of smoking.
Bhoona eggplant cubes until soft, 7-10 minutes.
Remove, set aside.
To the oil add the onions, and cook until they become translucent.
Add the tomatoes, the lime juice, salt and pepper, and the dry masala.

Return eggplant to pan and bhoona* over medium heat, mashing the eggplant as you stir.
Bhoona until eggplant is tender, about 3-5 minutes.
You will end up with a coarse-textured puree.

Turn out on warmed serving platter and sprinkle with the Garam Masala.
Garnish with the coriander leaves and serve.

Bhoona* is a technique that is essential to Indian cooking.
The bhoona technique means that the mixture is cooked over medium-high heat, with constant stirring to avoid scorching, until all liquids are reduced and the spices coat the meat like a paste.
About 1/2 cup of water can then be added, the dish covered, and a gravy created as the dish becomes liquified again.

Bengan ka bhurta

INGREDIENTS:

* 1 fair sized egg plant
* 3 medium onions , chopped
* 3 medium tomatoes, chopped
* 1/2 tsp. garlic pd.
* a little ginger, minced
* 3 tbsp. oil
* 1 jalapeno pepper, chopped
* 1/2 tsp. amchur or anardana
* salt and chilli pd to taste
* 1 tsp. corriander pd.
* 1/2 tsp. garam masala

DIRECTIONS:

Put the eggplant as is into the oven at 350 till its done.
You’ll know that its ready when the skin is all wrinkled and water seeps out of it.
Peel and mash the eggplant and then “Bhagarofy” it with all the ingredients.
Make sure you “bhunofy” the whole thing really well.
If you want you can even add some dry fruits to the stuff as well.

Bhaante Ka Bhurta - Aubergine (Eggplant) Smasher

INGREDIENTS:

* 1 T. margarine
* 1 lb. round aubergine (eggplant)
* 4 cloves garlic peeled (whole)
* 1 t. grated, fresh ginger
* 2 green chilies, chopped
* 1 T. chopped Onion
* 1 T. chopped cilantro
* .5 t. garam masala

DIRECTIONS:

1. Wash and clean aubergine (eggplant); cut slit in the flesh and stick in the whole garlic cloves.
Dry roast until the skin shrivels up.

2. When aubergine (eggplant) cools down, peel it, and mash the pulp; add ginger, salt and chilies.

3. Heat oil/margarine or margarine and saute onion until golden brown.
Lower heat, add aubergines (eggplant) pulp and stir-fry for another 10 minutes or so.

4. Sprinkle cilantro and garam masala over the mixture and blend.
Serve hot or cold.

Variations:
Increase onions to .5 C. and add .5 C. - _ C. fresh or frozen peas at the time you add the onions.
This side dish now becomes the main attraction served with some warm basmati rice and naan or paratha.

Sweet Potato and Apple Soup

INGREDIENTS

* 2 (1 pound) sweet potatoes, quartered
* 1 large tart apple, peeled and cored
* 2 tablespoons olive oil
* 1 onion, chopped
* 2 stalks celery, chopped
* 1 large carrot, chopped
* 1 bay leaf
* 5 cups chicken broth
* 1 cup cream
* 1 (5 ounce) lemon, zested and juiced
* salt and pepper to taste
* 1 cup crumbled goat cheese or feta cheese

DIRECTIONS

1. Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes and apple on a greased baking sheet, and roast for about 40 minutes in the preheated oven, or until tender. Cool, and peel sweet potatoes.
2. Heat olive oil in a soup pot over medium heat. Add the onion, celery, bay leaf, and carrot; saute until tender. Remove the bay leaf, and discard. Pour in the chicken broth, and add the sweet potato and apple. Puree in batches using a regular blender, or if possible use an immersible blender to puree while in the pot.
3. Return to the soup pot, and stir in the cream, lemon zest, and lemon juice. Taste and season with salt and pepper as needed. Heat through, but do not boil. Ladle into serving bowls, and garnish with crumbled cheese.

Louisiana Sweet Potato Pancakes

INGREDIENTS

* 3/4 pound sweet potatoes
* 1 1/2 cups all-purpose flour
* 3 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1/2 teaspoon ground nutmeg
* 2 eggs, beaten
* 1 1/2 cups milk
* 1/4 cup butter, melted

DIRECTIONS

1. Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
2. In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
3. Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.

Sweet Potato Pie I

INGREDIENTS

* 2 1/2 cups mashed sweet potatoes
* 1 2/3 cups evaporated milk
* 1 cup light brown sugar
* 1/2 cup butter, softened
* 2 eggs, beaten
* 1 teaspoon ground cinnamon
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1 (9 inch) unbaked pie crust
* 1/2 cup all-purpose flour
* 1/2 cup light brown sugar
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground mace
* 1/4 pound butter
* 1 1/2 cups sliced almonds

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. Prepare the filling by blending together the sweet potatoes, evaporated milk, 1 cup brown sugar, 1/2 cup butter, eggs, cinnamon, vanilla, salt, ginger and nutmeg. Pour filling into prepared crust.
3. Prepare the topping by combining the flour, 1/2 cup brown sugar, cinnamon, ginger and mace. Using a pastry knife, cut the butter into the flour mixture until coarse crumbs form. Stir in nuts.
4. Sprinkle topping over filling and bake at 400 degrees F (200 degrees C) for 50 minutes or until golden and a knife inserted in the center comes out clean.

Mashed Sweet Potatoes

INGREDIENTS

* 10 sweet potatoes, peeled and quartered
* 1 cup orange juice
* 1 cup butter
* 3 tablespoons white sugar
* 2 cups marshmallows

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and mash.
2. Preheat oven broiler.
3. Mix mashed potatoes with orange juice, butter and sugar until smooth. Spread in a 9×13 inch baking dish. Cover with marshmallows.
4. Place dish under preheated broiler until marshmallows melt and turn brown, 5 to 10 minutes.

Baked Sweet Potatoes with Raisins and Pecans

INGREDIENTS

* 5 sweet potatoes, peeled and cubed
* 1 ounce raisins
* 1 ounce chopped pecans
* 1/4 cup butter, melted
* 1/2 cup maple syrup
* 1/2 cup water

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. Spread sweet potatoes in a single layer in a 9×13 inch baking dish. Sprinkle with raisins and chopped pecans.
3. In a small bowl, mix the butter, syrup and water. Pour the mixture over potatoes.
4. Cover the baking dish with aluminum foil. Bake in the preheated oven 50 to 60 minutes, until sweet potatoes are tender.

Indian Pilaf

INGREDIENTS:

1/4 c. butter
1 med. onion, chopped (about 1/2 c.)
1 1/2 c. regular rice, uncooked
1/2 tsp. salt
1/2 tsp. allspice
1/2 tsp. turmeric
1/4 tsp. curry powder
1/8 tsp. pepper
3 1/2 c. chicken broth
1/4 c. blanched slivered almonds

DIRECTIONS:

Heat oven to 350 degrees. Melt butter in skillet. Add onion and rice; cook and stir until rice is yellow and onion is tender. Stir in next 5 seasonings. Pour into ungreased 2-quart casserole. Heat chicken broth to boiling; stir into rice mixture. Cover tightly; bake 30 to 40 minutes or until liquid is absorbed and rice is tender. Stir in almonds. 8 servings (1/2 cup each).

Indian Pilaf

INGREDIENTS:

1/4 c. butter
1 med. onion, chopped (about 1/2 cup)
1 1/2 c. uncooked, regular rice
1/2 tsp. salt
1/2 tsp. allspice
1/2 tsp. turmeric
1/4 tsp. curry powder
1/8 tsp. pepper
3 1/2 c. chicken broth
1/4 c. blanched, slivered almonds

DIRECTIONS:

Heat oven to 350 degrees. Melt butter in skillet. Add onions and rice. Cook and stir until rice is yellow and onion is tender. Stir in next 5 seasonings. Pour into greased 2 quart casserole.
Heat chicken broth to boiling. Stir into rice mixture. Cover tightly. Bake 30 to 40 minutes or until liquid is absorbed and rice is tender. Stir in almonds.

Chicken broth can be made by dissolving 4 chicken bouillon cubes in 3 1/2 cups boiling water or used canned chicken broth.

Indian Pork Chops On The Grill

INGREDIENTS:

1 c. soy sauce
1/4 tsp. ground ginger
1/4 tsp. garlic powder
3-4 tbsp. brown sugar
10 green onions, cut up in sm. pieces

DIRECTIONS:

Pour 1 cup of soy sauce in bowl. Add brown sugar. Stir until dissolved. Add ginger, garlic powder and stir test taste. If more is needed add a little more soy sauce and brown sugar, stir to dissolve. Then add green onions. Put pork chops in marinade as long as possible, 3 hours is good or longer.

Indian Pot Roast

INGREDIENTS:

1 (3 to 4 lb.) boneless chuck roast
1/2 tsp. salt
2 tbsp. all-purpose flour
2 cloves garlic, crushed
2 tbsp. butter, melted
1 lg. onion, sliced
12 whole peppercorns
12 whole allspice
1 bay leaf, crumbled
1 tbsp. grated fresh horseradish
1/2 c. water
1/2 c. Burgundy or rum
6 carrots, scraped and quartered

DIRECTIONS:

Sprinkle roast with salt; dredge in flour. Set aside. Saute garlic in butter in a Dutch oven. Add roast; brown on all sides. Remove roast from pan. Place onion slices in pan; place roast on top. Add peppercorns, allspice, bay leaf, horseradish, water, and Burgundy; bring to a boil. Cover, reduce heat, and simmer 2 hours. Add carrots; cover and simmer 30 minutes or until tender. Yield: 6 to 8 servings.

Tandoori Chicken

INGREDIENTS:

12 Chicken drumsticks and/or breast pieces (skin removed)
1 cup plain yoghurt or 2 cups Buttermilk
1 1/2 tbsp. red chilli powder
1 tbsp. ginger powder
2 tbsp. coriander powder
1 tbsp. garlic powder
1 tbsp. cumin powder
1/2 tbsp. garam masala
Meat tenderiser (optional)
2 tbsp. salt (use less if tenderiser contains salt)

DIRECTIONS:

Prick the chicken pieces with a fork all over.
Apply the tenderiser to the chicken pieces and let it stand for an hour or so.
The marinade: Take a wide and deep bowl about 12 2 inches wide and deep enough to hold all the chicken pieces.
Add the yoghurt plus one-cup water or the buttermilk with no water into the bowl.
Add all the spices from nos. 3 through 8 into the bowl and stir to form a homogeneous mixture.
Now add the chicken pieces into the mixture, so that they are all covered with the paste/mixture.
Cover the bowl with a lid and let it stand for 6 hours.
If you plan to marinade for 12-15 hours, put it in the refrigerator.
The more time it is marinated, the better it will absorb the spices and the tastier it will be.
When you are ready to grill the chicken, apply melted butter to the the chicken pieces with a brush or spoon all over and you are ready to grill the chicken on the barbecue in the normal fashion.
Turn over the chicken pieces when they look brownish red in colour or darker if you prefer it well done.
Slice finely onion into rings, add some salt and lemon juice to it, to be served as a salad with the tandoori chicken.
Lemon juice sprinkled on the cooked pieces also adds to the flavour, if you wish.

Chicken Curry Salad

INGREDIENTS:

9 chicken legs
3 celery stalks, diced
1 lb. red seedless grapes, sliced
1 c. light mayonnaise
2 tbsp. sweet-hot mustard
2 tsp. curry powder
1 pkg. chicken flavored rice with vermicelli

DIRECTIONS:

Boil chicken until fully cooked. Debone and skin; set meat aside in a bowl. Prepare and add celery and grapes. Add mayonnaise, mustard, and curry powder. Chill at least 15 minutes. Prepare rice according to package. Serve chicken over cooled rice. Serves 4.

Chicken Curry Saute

INGREDIENTS:

2 tbsp. butter
2 tsp. curry powder
1 lg. onion, sliced
1 lg. tart apple, peeled & chopped
1 broiler-fryer (2 1/2 lbs.), cut up
1 tsp. salt
1/4 tsp. pepper
Hot cooked rice

DIRECTIONS:

In large heavy skillet heat butter and curry over medium heat. Add onion and apple; stir about 2 minutes or until onion slices are coated with curry butter. Place chicken, skin side down, over onion apple mixture; season with salt and pepper. Cover tight and simmer over medium to low heat 25 minutes. Turn chicken pieces and simmer about 25 minutes longer or until tender. Serve with rice. Makes 4 servings.

Chicken Curry With Broccoli

INGREDIENTS:

3/4 lb. (2 c.) chicken or turkey
2 - 10 oz. pkgs. frozen chopped broccoli (1 bunch fresh)
1 can cream of chicken soup
1 tsp. lemon juice
1 can cheddar cheese soup
1 tsp. curry powder
1 c. mayonnaise
1/2 c. grated cheddar cheese
1/2 c. soft bread crumbs
1 tbsp. melted butter

DIRECTIONS:

Thaw broccoli and drain well. Layer chicken and broccoli in a greased 9 x 13 inch pan. Combine soups, mayonnaise, lemon juice and curry. Pour over chicken and broccoli. Sprinkle with cheese and bread crumbs combined with butter. Bake at 350 degrees for 25 to 30 minutes.

Chicken Curry

INGREDIENTS:

1 whole chicken

(Cooked in pressure cooker for around 20 minutes, then skinned and chopped into bite size pieces.)

SAUCE:

3 tbsp. oil
3 tsp. curry powder
2 sm. onions, chopped
3 med. tomatoes, chopped
2 c. sour cream
1 tsp. salt
1/2 to 1 c. peas

DIRECTIONS:

Warm oil; add curry, then add onions and saute’ until onions are brown. Add other ingredients. Cook 10 minutes. Add cooked, chopped chicken.

Serve over cooked rice.

Chicken Curry

INGREDIENTS:

10 chicken drumsticks (or other cuts)
3 med. potatoes
4 tbsp. curry powder (or more if desired)
8 oz. sour cream
2 lg. cooking onions
2″ piece fresh ginger
3 cloves garlic
Salt to taste
5 tbsp. cooking oil
1 c. water

DIRECTIONS:

Cut the cooking onions, ginger and garlic into smaller pieces. Put them into a food processor and mince finely. Skin and cut potatoes into quarters. Mix the curry powder with some water to make a paste. Heat oil in a non-stick Dutch oven. Stir-fry the minced onion mixture until fragrant. Add in the curry paste and stir-fry, mixing well for 2 minutes. Add the chicken and potatoes. Mix well. Cook, covered, for about 2 minutes. Add sour cream and water. Mix well. Bring to boil and reduce heat to simmer. Cook, covered, on low heat for about 30 minutes.

Curry tastes best if prepared ahead and served later with hot fluffy rice or a thick wholemeal bread.

Couscous Curry

INGREDIENTS:

slice 3 small zucchinis
slice one small onion
2 cups couscous
curry powder

DIRECTIONS:

Place above in saucepan with 3 cups vegetable or chicken flavored stock. Add your favorite seasonings, could be curry or lots of garlic. Bring to a boil, simmer 15 or 20 minutes.

Add 2 cups couscous, turn off heat, let stand 5 or 10 minutes.

SPEEDY CHICKEN CURRY

INGREDIENTS:

4 portions cooked chicken
half a pint of yoghurt.
“-1 tbsp. curry powder & 1 of tom ketchup. plus 1-2 of sultanas. seasoning.

DIRECTIONS:

SKIN CHICKEN,TO ABSORB THE DRESSING. MIX YOGHURT,CURRY,TOM KETCH,SEASONING & ONIONS. PLACE IN DISH POUR OVER THE DRESSING & LEAVE FOR A SHORT TIME SERVE WITH RICE.

Chicken Curry

INGREDIENTS:

8 pieces of chicken (i used legs and thighs)
2 t oil
3 t butter
2-3 onions, sliced
black pepper
1/4 c curry powder
other spices as desired: cinnamon, cloves, cardamom, cayenne pepper
3 cloves garlic, minced or pressed
3 t flour
1 1/2 c canned coconut milk
1 1/2 c chicken broth

DIRECTIONS:

Remove the skin from the chicken. Melt the butter and oil in a heavy pot. Brown the chicken pieces in batches, adding more oil as needed. Set the chicken aside.
Saute the onion until limp. Add the pepper, curry powder, garlic, and other spices. Cook briefly. Stir in the flour. Add the coconut milk and chicken broth, stirring well to loosen anything stuck to the pot.
Simmer for a few minutes, then return the chicken to the sauce. Cover and simmer for about 30 minutes, until the chicken is tender.
Serve over steamed rice, preferably basmati variety. Put the garnishes in small dishes. Have guests sprinkle the garnishes on their portions.

Lamb Curry

INGREDIENTS:

150g of butter
1lb diced lamb (chicken or vegetables are good but not as good as lamb)
1 onion finely chopped
1 whole medium sized bulb of garlic (i.e. all the cloves)sliced very thinly
6 fresh green chillies (seeds in)sliced
1tsp coriander seeds
1tsp cummin seeds
6tsp turmeric
1tsp salt
one 240g tin of chopped tomatoes
garam masala

DIRECTIONS:

Roast the coriander and cummin seeds in a dry skillet or heavy bottomed pan until aromatic then grind to a powder.

Melt the butter in a deep wide pan.
Fry the onion slowly for a minute or two.
Add the garlic, Chillies and salt and fry for a while longer until the onion and garlic just start to brown.
Turn the heat up slightly and add the meat, stir until sealed and begining to brown.
Add the turmeric, coriander and cummin mix and stir for a minute then add the tomatoes and stir.
When boiling put a lid on the pan and reduce heat to a slow simmer for 30 minutes, stirring every now and then. If it begins to stick to the pan add a dash of water and stir.

While the main dish is simmering make The Garam Masala. You could use bought garam masala but this recipe does wonderful things inside your nostrils
Take
1 inch cinnamon stick
3 Cloves
3 Black Pepper corns
The seeds of 2 black cardamon pods
2tsp Black cummin seeds.
Roast all the ingredients in a dry skillet or heavy bottomed pan until aromatic then grind to a powder

After 30 minutes of simmering the sauce should have thickened slightly.
Remove from the heat and add 1Tsp of garam masala and stir well.

Serve garnished with chopped fresh coriander

Beef Curry

INGREDIENTS:

* 2 lbs diced braising steak
* 4 green cardamom pods
* 2 bay leaves
* 1 onion sliced
* water
* 1 cup of curry massalla gravy
* half of an onion finely chopped
* 2 teaspoons curry powder
* 1 teaspoon chilli powder
* 1 teaspoon mustard powder
* 1 finely chopped cayenne chilli
* 4 cloves crushed garlic
* 1 whole clove garlic
* 2 inches root ginger grated
* 5 tablespoons vegetable oil
* 4 tablespoons roughly chopped coriander leaves
* 1 tablespoon whole coriander leaves
* 1 teaspoon garam massalla
* seasoned flour

DIRECTIONS:

Dip the meat in a little seasoned flower and brown on all sides a small batch at a time. Put the meat, sliced onion, cardamoms, bay leaves and whole garlic in a casserole dish, cover with water and casserole at 200 degrees for 2 hours. Make a paste of the curry powder, mustard powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry, mustard and chilli powder paste and stir in and fry for a further 30 secs. Add the cooked Meat pieces. Add the Massalla Gravy and simmer for 5 minutes or until the Meat is piping hot again, stirring occasionally. If needed add more massalla gravy and some juice from the casserole to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.