Wednesday, 11 June 2008

Indian Night

Basmati rice and Curry
This is from Here
Curry base
  • 3 tablespoons vegetable oil or ghee (clarified butter)
  • 1 medium onion - finely chopped
  • 4 cloves garlic - peeled and sliced
  • 1.5 inch piece root ginger - peeled and thinly sliced (it should look about the same volume as the garlic)
  • (optional) 2 mild fleshy green chillies - de-seeded and veined then chopped
  • half teaspoon turmeric powder
  • half teaspoon ground cumin seed
  • half teaspoon ground coriander seed
  • 5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = purée) or 1 tablespoon concentrated tomato purée (US = paste) mixed with 4 tablespoons water
  1. Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high.
  2. Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down to very low.
  3. Cook for 15 minutes stirring from time to time making sure nothing browns or burns.
  4. Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don't burn the spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried.
  5. Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata and stir.
  6. Put the puréed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup. Warning - it WILL gloop occasionally and splatter over your cooker, it's the price you have to pay!
Korma Recipe From Here
  • 2 chicken breasts, skinned and cut into approx. 1 inch pieces
  • 1 tablespoon vegetable oil or ghee
  • 1 inch piece cassia bark
  • 2 cardamon pods
  • two thirds of a batch of Basic Curry Sauce
  • quarter teaspoon hot chilli powder
  • half teaspoon concentrated tomato purée
  • salt to taste
  • 4 tablespoons double cream
  • 1 tablespoon finely chopped creamed coconut
  1. Heat a little of the oil in a large heavy frying pan then fry the chicken pieces over moderate heat until they are sealed and have turned white. Remove them from the pan and set aside
  2. Heat the rest of the oil in a heavy pan over a moderate heat then put in the cassia and cardamon and stir for a few minutes
  3. Turn the heat to low then add the Basic Curry Sauce, chilli powder, tomato purée and salt. You can add a little more tomato purée if the colour isn't rich enough but no more than another half teaspoon.
  4. Add the chicken pieces and simmer on a low heat for 20-30 minutes, stirring from time to time. Add hot water if the sauce gets too dry.
  5. Finally, add the cream and creamed coconut and heat through until the creamed coconut has melted. By the end of the cooking the sauce should be silky and not too thick.


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