I was very intrigued when I saw the recipe. It starts looking West as a very Indian curry but finishes looking East adding lime juice and fish sauce just before serving. This step changes the whole thing.
- 1 kg chicken thighs, cut in medium pieces
- 1 teaspoon turmeric
- 2 teaspoons dried chilies, toasted and crushed
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 3 medium onions
- 4 cloves of garlic
- 1 fresh red chilli
- 5 curry leaves
- 4 teaspoons garam masala
- lime juice
- fish sauce
- Sprinkle the turmeric, cinnamon, dried chilies and allspice over thie chicken. Rub lightly and let it rest for 1 hour.
- Add some oil in a pot and fry chicken until lightly browned.
- Meanwhile, place onions, garlic, ginger and fresh chili in a food processor and puree.
- Push the chicken pieces to the sides of the pot and add the onion puree. Fry for 5 minutes.
- Add garam masala and curry leaves and fry briefly.
- Add water but do not cover the chicken completely. Bring to the boil and cook for 45 minutes or until tender.
- When done, add lime juice and fish sauce.
- Serve with rice.
Deep red curries always look delicious. This recipe is a simplified version of the one from Charmain Salomon’s book “The Hot and Spicy Cookbook”.
* 750 grams of leg of lamb, minced
* 1/2 teaspoon garam masala
* 3 tablespoons flour
* 1 teaspoon turmeric
* 2 teaspoons chili powder
* 2 tablespoons oil or ghee
* 1 onion, sliced
* 2 teaspoons ginger, finely chopped
* 1 cinnamon stick
* 4 cloves
* 3 cardamon pods, crushed
* 2 teaspoons tomato paste
* 2 tablespoons fresh coriander, chopped.
Mix meat, garam masala, flour and 1/2 teaspoon of turmeric and then shape into meatballs.
Fry the onions, ginger, cinnamon, cloves and cardamon until the onions are browned. Then add the rest of turmeric, chili, tomato paste and a glass of water.
Add the meatballs and cook for half and hour.
When almost done, toast the saffron, crush, mix with a tablepoon of water and add to the pot. Finish the dish sprinkling chopped coriander on top.
This recipe comes from the book Asia, The Beautiful Cookbook. It’s belongs to a series of books from the early 90’s when the internet was not a thing. Many recipes have the lost sense of simplicity I crave.
* 1 kg of beef or veal shank
* 4 large onions
* 8 cloves of garlic
* A piece of ginger
* 1 stalk lemon grass
* 1 tablespoon ground coriander
* 2 teaspoons ground clove
* 1 teaspoon ground turmeric
* 1 teaspoon shrimp paste
* 2 cups thin coconut milk
* 2 bay leaves
* 2 red chillies
* 8 candlenuts (or 34 raw cashews)
* 10 small new potatoes
Cut the meat into cubes.
Chop the onions, garlic, ginger and white bottom of lemon grass and process in a food processor to a purée.
Brown the meat in oil, add the onion purée and fry for another 5 minutes.
Add the spices and shrimp paste and give it a stir.
Add coconut milk and bay leave. Simmer for 5 minutes.
Grind the nuts and and to the sauce. Cook for 1 1/2 hour and add more water if needed.
Serve with white rice.
Colorful dish with a punch thanks to the panch phora. And easy, very easy.
* Half a cauliflour, broken in small florets
* 1 tablespoon of panch phora
* 3 garlic cloves, minced
* A slice of ginger, minced
* 2 red chilli, sliced
* 1 teaspoon of turmeric
* Vegetable oil or ghee
Fry the panch phora in oil until the mustard seeds starts to pop.
Add the garlic, ginger and chilli and stir for 30 seconds. Add the rest of ingredients and a little bit of water.
Cook until the cauliflower is tender but still retaining some of its crispness. Eat with steamed rice.
The picture looks awful but it is a rich curry worth trying. It’s loosely based on a traditional dish called murgh badami.
- One chicken (or four chicken thighs) cut in pieces.
- 3 onions, finely chopped
- 3 garlic cloves, finely chopped
- 1 slice of ginger, finely chopped
- 1 teaspoon chili powder
- 1 1/2 teaspoon turmeric
- 25 chopped almonds
- 2 tablespoons garam masala
- 1/2 cup yogurt
- Ghee or butter
- Brown onions in ghee or butter.
- Add chicken, garlic, ginger, salt, chili powder and turmeric, and cook over medium heat for 3 or 4 minutes.
- Add garam masala and cook for another 2 minutes.
- Add yogurt and keep cooking for a minute.
- Add chopped almonds, put the lid on and keep cooking until chicken is tender.
- This dish will look a lot better using ground almonds.
- You can finish it adding some cream but I believe it’s already quite rich.
This recipe comes from a book I bought many years ago, before the internet was mainstream and Yahoo! was still a young exciting company. I still use it because it’s filled with simple recipes that seem quite authentic.
- 1kg lamb, cut in bit sized pieces
- 1/2 cup of strained yogurt
- 1 teaspoon of dry ginger
- 1 teaspoon salt
- 1 tablespoon paprika
- 1 tablespoon grated fresh ginger
- 2 cups of water
- 1 tablespoon garam masala
- 2 tablespoons chopped cilantro or mint
- Mix meat with dry ginger, yogurt and salt and cook uncovered until the sauces starts to stick to the bottom of the pot, stiring ocasionally.
- Add paprika and grated ginger, stir for a couple of minutes.
- Add water and simmer uncovered until the sauces thickens and the meat is very tender. You can achieve a better result doing this in four steps, adding half a cup of water at a time.
- Add garam masala and chopped cilantro, stir well and serve with white race and a onion sambal.
The sauce has a nice sandy texture and it’s full of flavor. A small serving goes a long way with steamed rice.
It freezes very well.