Lamb Passanda Curry

INGREDIENTS:

lamb cut into small cubes
1 pound
oil 3 tbs
onions 2 big chopped fine
ginger paste 1/2 tsp
garlic paste 1/2 tsp
potatoes 2 sliced into 1 cm thin round (shape doesnt matter)
cumin seeds 1 tsp
cardamom 4 whole pods
cloves 4
cinnamon sticks 2
turmeric 1/2 tsp
salt 1/2 tsp (or to taste)
chilli powder 1/2 tsp (or to taste)
yogurt 1 cup beaten to a paste and diluted with 1 cup water and beated again
chopped corriander leaves 2-3 tbsp(to garnish)

DIRECTIONS:

1. Heat the oil and add cumin, cardamom, cloves and cinnamon sticks followed immediately with onions. Slightly brown the onions.

2. Add Ginger and garlic paste followed by turmeric, salt and chilli powder. Stir for 2-3 minutes. (if the spices tend to stick to th epot you can add some water).

3. Add the lamb and 2 cups of water and cook on a low flame until the meat is tender. (I use a pressure cooker for 10 minutes).

4. In a seperate pan, fry the potatoes. (You can avoid frying with slight loss of taste by adding the potatoes to the lamb mixture when th elamb is about 70 % done)

5. When the meat is done add the yogurt mixture and potatoes followed by corriander leaves and cook on a low flame until the gravy thickens.

6. Serve with rice !

Mussamun Curry

INGREDIENTS:

5 cups coconut milk
2 pounds boneless beef. cut into 2 inch chunks (or 3 pounds chicken thighs)
1 cup coconut cream
1/3 cup mussamun curry paste
3 tablespoons fish sauce
2 tablespoons brown sugar
3 tablespoons tamarind liquid
12 whole cardamom pods
6 cinnamon sticks
2 pounds potatoes, peeled and cut into 2 inch chunks
1 large onion, cut lengthwise into thick wedges
1/2 cup dry-roasted peanuts
2 tablspoons freshly squeezed lime juice

curry paste:

1/2 cup small dried red chiles
2 tablespoons whole cumin seed
1 teaspoon whole coriander seed
1 teaspoon whole peppercorns
1 teaspoon whole cloves
1 teaspoon ground cinnamon
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
3 stalks fresh lemongrass
1 tablespoon chopped fresh galanga or fresh ginger
2 teaspons salt
1/2 cup coarsely chopped garlic
1/2 cup coarsely chopped onion
1 tablespoon shrimp paste

tamarind liquid :

1/4 cup tamarind pulp
1/2 cup warm water

DIRECTIONS:

In a large saucepan, bring the coconut milk to barely a boil over mediumheat. Add the beef chunks and simmer until the beef is tender, 1 hour.
Ina small heavy skillet over medium heat, bring the coconut cream tojust boiling. Simmer for 6 to 8 minutes, stirring occasionally. The cream will become fragrant as it thickens. When small drops of oil come to the surface, add curry paste and stir to dissolve. Simmer for 3 to 4 minutes.
Scrape the curry paste into the pot with the beef; stir well. Add fish sauce, sugar, tamarind, cardamom, cinnamon and potatoes. Simmer 10 minutes. Add onions and peanuts and simmer until potatoes are cooked. Taste and adjust seasonings, adding more sugar, fish sauce and tamarind
as desired. Add a little lime juice before serving.
For chicken, omit simmering in coconut milk step; make curry paste first, then combine with chicken and coconut milk.

Curry Paste:

Stem chiles and shake out seeds. Coarsely chop and place in small bowl. Add warm water to cover and soak for 20 minutes.
Measure out all spices, combining the whole seeds in one bowls and the ground in another. In a small skillet, dry-fry the whole spices over medium heat until darkened and fragrant, 3 to 5 minutes. Stir occasionally to prevent burning. Transfer to a small bowl. Dry-fry the ground spices
the same way, stirring often, 2 to 3 minutes. Transfer to a bowl. Grind the whole spices to a fine powder with a mortar and pestle or in a spice grinder. Combine with other spices and set aside.
Trim lemongrass stalks. Cut away and discard the grassy tops, leaving a stalk 3 inches long. Cut away hard root section; remove and discard tough outer leaves. Slice thinly, then finely chop and put in a mortar.
Add galanga and grind for about 3 minutes. Drain chiles and add to the mortar with the salt. Grind for another 5 minutes. Add garlic, onion,spices and shrimp paste and grind for another 5 minutes, or until you have a smooth paste.
Cover tightly and refrigerate.

Tamarind liquid :

Cover tamarind with warm water in a small bowl. Soak for 30 minutes,mashing occasionally.
Pour water through a fine mesh sieve into another bowl using a spoon to mash the softened pulp against the sieve, extracting as much liquid as you can. Thin extracted liquid with water to the consistency of pea soup.

Kanchkolar Cutlet Curry

INGREDIENTS:

kanchkolar cutlet (green banana cutlets)

6 green raw bananas (id use four green plantainos)
2 onions either ground to a paste or chopped fine
1 t ginger paste
1 t turmeric paste
1 t chili paste
3 medium tomatoes, skinned and chopped
2 t ghee
ghee/oil for frying cutlets
1/2 t sugar
salt to taste

step 2

kanchkolar cutlet curry
(curried green banana cutlets)

12 kanchkolar cutlets, fried (see above recipe)
1 coconut grated and steeped in 2 cups hot water
to produce 2 cups coconut milk
4 green chilies, chopped
salt and sugar to taste
2 limes
1 t cumin, dry roasted and powdered

DIRECTIONS:

Step 1

Kanchkolar Cutlet (Green Banana Cutlets)

Peel green bananas. Cut crosswise into 1 1/2 inch to 2 inch slices. Rub bananas with a pinch of turmeric and some salt. Place in a pan with water to cover. Boil until bananas are cooked and quite soft. Drain off water.

Heat ghee in a pan. Add onion, ginger, turmeric and chili pastes. Mix well and fry 3 or 5 minutes. Add skinned, chopped tomatoes and finally the mashed banana. Mix thoroughly, adding salt and sugar to taste.

Remove from fire when mixture has browned and appears cooked. Cool.
Divide mixture into 12 portions and shape into cutlets quarter inch thick. Heat ghee in frying pan and fry cutlets until well browned on both sides. Remove and drain off.

Note: If banana mixture is too soft after cooking, sprinkle with a little flour to stiffen.

The cutlets may also be coated in egg-flour mixture, rolled in bread crumbs and fried.

Step 2

Kanchkolar Cutlet Curry
(Curried Green Banana Cutlets)

Approx. 20 mins before the meal is to be served, bring coconut milk to a brisk boil in a large pan. Continue cooking the milk over a hot fire for about 10 mins or until or until thick and creamy. Add salt and sugar to taste, green chilies, and then slip in the banana cutlets. Cook for another 10 mins or so. Remove from fire and squeeze lime juice over cutlets.

Finally, remove to serving dish and sprinkle cumin powder.

Goat Curry

INGREDIENTS:

1 leg of young goat (leg of mutton if goat unavailable)
seasond flour
2 tbls ghee
2 onions chopped
3 cloves garlic chopped
2 tbls curry powder (bolsts hot is good)
11/2 cups good chicken stock
1 400gm tin tomatoes drained
1tbls brown sugar
3 tbls malt vinegar
3 tbls tomatoe paste
6 tbls soy sauce

DIRECTIONS:

Bone out the leg and cut into 1inch cubes.Coat meat with seasond flour. Heat ghee in a heavy based pan. add goat and cook until brown remove from heat and allow to drain on kitchen paper.

Place meat in a large casserole dish.pour off all but 2 tbls of fat from pan add and fry onions , garlic and curry powder until onion is slightly soft, do not brown as the garlic will have a bitter taste.

Add all other ingredients and bring to the boil ,lower heat and cook until liquid has reduced slightly.Pour mixture over the goat and cook in moderate oven for approx 1 hr or until the meat is tender. Stir meat a few times during cooking

Ashoks Chicken Curry

INGREDIENTS:

5 pieces - 500g chicken portions
2 large potatoes
1 large onion
250 grams peas or mixed vegies

¼ teaspoon cinnamon, cardamom,cloves
½ teaspoon chilli powder
1 teaspoon black mustard seeds, turmeric, stock
2 teaspoons herb stock, cumin, ground coriander
2 teaspoons crushed garlic, crushed ginger
2 teaspons garam masala
¼ cup soy sauce, oil

DIRECTIONS:

Bone chicken and dice into small pieces. Chop chicken bones into small pieces. Or use boneless chicken pieces. Peel and dice the potatoes into medium size cubes. Coarsely slice the onion.

In a large pot heat the oil and the black mustard seeds. Keep covered and fry until the seeds pop (careful not to burn the seeds).
Add the onions and sauté until tender. Add all the spices except the garam masala. Fry for a few minutes.

Add the chicken and chicken bones and fry for a few minutes.

Add all the potatoes and cover with water. Bring to boil and then simmer gently for approximately 15 minutes.

Add the vegetables and cook a further 10 minutes until the chicken and potatoes are cooked.

Lastly add the garam masala, mix and leave for a few minutes before serving. Serve with rice.

To make the curry creamer add 2 tablespoons of un-sweetened plain yogurt when adding the spices.

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

The Worlds best Chicken Curry (Probably)

INGREDIENTS:

1 1/2 tablespoons of grainy french mustard
1 1/2 teaspoons of ground cumin
3/4 teaspoon of ground turmeric
1 teaspoon of cayenne pepper
1 teaspoon of salt
i teaspoon of red wine vinegar
3 tablespoons of vegetable oil
1 large onion cut into fine half rings
2 teaspoons of lazy garlic or similar
4 chicken breasts cubed
400 ml tinned coconut milk
4 tablespoons of ground almonds

serve with:
(possibly) the worlds greatest rice detailed below:

DIRECTIONS:

Mix together the mustard, cumin, turmeric, cayenne, salt and vinegar in a bowl and mix well. Put the oil in a large non-stick pot or pan and set over a medium to high heat. When hot put in the onions and fry until light brown. Put in the garlic and fry for 30 seconds. Put in the paste from the bowl and fry for a minute. Put in the meat and fry for 5 minutes (or until it appears cooked on the outside. Add the coconut milk and 75 ml of water. Add the ground almonds and stir. Simmer for 1 hour stirring frequently.

(Possibly) The Worlds Greatest Rice
Wash 2 cups of basmati rice and drain thoroughly. Chop up 1 large onion and fry in 6 tablespoons of vegetable oil until brown. Turn down the heat to medium and add the dry rice frying for 3 minutes stirring constantly. Add 2 chicken stock cubes and 2 and 2/3rds cups of boiling water stirring. Add 1 tablespoon of turmeric and 3 teaspoons of garam masala. Add 1 cup of raisins or sultanas and stir. Bring back to the boil and reduce heat to a minimum and simmer for 20 minutes with a tight fitting lid. Serve with the Worlds Greatest Curry.

Low fat Chicken Curry

INGREDIENTS:

1 tbsp oil
10g butter
3 cloves garlic, crushed
1 medium onion, finely chopped
2 tbsp garam masala
1 tsp ground coriander
½ tsp dried mint
570g boneless, skinless chicken breast, diced
200 ml water

DIRECTIONS:

Heat the oil and butter in a wok or large, heavy frying pan. Add the garlic and onion and stir fry for about 5 minutes until onion is golden.
Stir in the garam masala, coriander and mint. Add the chicken and cook over a moderate heat for 5 minutes, stirring occasionally.
Add the water, stir, and simmer without a lid for 10-15 minutes until the chicken is cooked and sauce has thickened.

Kebab Curry

INGREDIENTS:

1 kg minced lamb
30 g ginger root
4 green cardamon pods
2 tsp fenel
2-3 red peppers
1 egg
salt
1 l oil to deep fry

for the sauce-

400 g shallots
300 g celery root
4 cloves
4 tbsp coriander seeds
3 red chillis
50 ml veg. oil
1 cinnamon stick
1 tbsp curry powder

DIRECTIONS:

Peel ginger and grate. Break open cardamon capsules and empty seeds. Ground cardamon seeds and fenel. Chop red chillis.

Mix minced lamb with the egg, ginger, cardamon, fenel and chilli. Cool the mixture in the refrigerator for 30 min. Then form little meatballs. Leave them in the fridge for another 1 hour.

Sauce:
Chop shallots, peel celery and mince. Ground chilli, cloves and coriander. Heat oil in a pot. Add shallots, celery and brown for about 10-12 min. Add cloves, coriander, cinnamon, curry powder, chilli and after that tomatoes and yoghurt. Add chicken broth and boil for 10 min on low heat. Stir periodically and add salt and pepper.

Deep fry meatballs for 3-5 min. Put meatballs in the pot with the sauce and boil on low heat for about 20 min

Fish Curry

INGREDIENTS:

fish - 1 lb. cleaned catfish, cut to about 3/4 inch pieces
1tsp cumin+coriandar powder
salt
two chopped green chillis
1 chopped onion
minced garlic+ginger
1/4 tsp cumin seeds
1/2 tsp mustard seeds
chopped green coriander
two sliced tomatoes.

DIRECTIONS:

Coat the fish pieces with the spices. In a skillet or wide pan heat 1 tbsp oil and fry the fish pieces for about 2 min on each side. Remove and drain.

In the remainimg oil, sauté cumin+mustard seeds, garlic+ginger and onion, added in that order. Now add sliced tomatoes. Cook for 5 min. Add the fish pieces and simmer for about 10 min.

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.