Curry Recipe

[spiggs]

There we go Andrew Leigh I started the thread for you


Normally the Curries I make turn out alright, except the one I made last night, turned out shit!

[driepootx]

Was that taste or toilet trips?

[Andrew Leigh]

Want one?

CURRY
Masala Mix
(place into a small bowl and set aside)
2tsp Coarse Salt
2tsp Coriander Powdert
2sp Chilli Powder (this is hotter than most like so you can halve it)
½tsp Turmeric Powder

Ingredients for the fry
50ml Sunflower Oil
2ea Medium Onions sliced
1ea Cinnamon Sticks
6ea Whole Pepper Corns
3ea Cardamom Pods (green)e
3ea Cloves
2tsp Garlic Ginger Mixture

Method:H
Heat the oil in a deep saucepan and slowly saute the Onions along with the Cinnamon, Pepper, Cardamom, Cloves and Garlic and Ginger. Take your time stirring frequently over a slow heat bring the onions to golden brown. Boil a kettle of water while browing the onions.

When golden brown add the masala mix. It will immediately thicken the onion mixture so add small volumes of boiled water until it is about tomato sauce consistency. Continue to cook the mixture adding small amounts of water to keep the mixture fluid. Cook for at least 10min or until the oil clearly begins to float on top of the "gravy". This is where most people fail on a curry, they do not cook the spices and the chilli powder so the curry always tastes raw and the chilli taste is too pungent. It is with the cooking of onions and the masala mix that the curry is defined so take your time on this process.

Now stir in 1 cup of boiling water.

Main Ingredients:
1kg Meat of your choice (Lamb, Beef or Chicken)
3ea MediumTomato’s, diced or grated without the skin.
4ea MediumPotato’s (cut in quarters)

Now add the meat of your choice with the tomato. If mutton or beef allow to cook for 30min befor adding the potato. Cover an allow to simmer until the potatoes are soft. If chicken add the potato immediately and simmer until cooked.

Serve with Basmati rice and garnish with fresh finely chopped Corriander leaves.

[driepootx]

Thanks, have added your recipe to the missus's collection.

[spiggs]

Thanks for the recipe. I think we need a Gunsite shoot every year end, with a Potjie or Curry cook off afterwards.

[Proudprado]

I have found it works well to cook half the potatoes separately from the stew. Mine normally disappears when in the stew for an hour or two ... which is great as it thickens the sauce. But I do like a whole potato or two in there, so I just stir in the ones cooked separately about five minutes before serving.

You know, with the yogurt and onion mix .

[treeman]

Bout half hr till I can try my latest. Got me Currie longing Andrew. Just used MT Reebuck Saddle chops instead.

[M1]

I have found it works well to cook half the potatoes separately from the stew. Mine normally disappears when in the stew for an hour or two ... which is great as it thickens the sauce. But I do like a whole potato or two in there, so I just stir in the ones cooked separately about five minutes before serving.

You know, with the yogurt and onion mix .

Also, there is something about curry that often prevents the spuds from getting soft. They tend to remain somewhat crunchy so I parboil them halfway and add them with enough time to cook and absorb some sauce, but not cook away.

[Andrew Leigh]

Also, there is something about curry that often prevents the spuds from getting soft. They tend to remain somewhat crunchy so I parboil them halfway and add them with enough time to cook and absorb some sauce, but not cook away.

It is called time, my curries (red meat) generally cook for in the order of 2 hours. I like to get the meat cooking for at least 30 to 45min before adding potato's. If you cannot get a potato cooked in remaining 1h15min it is possible that you either do not have enough liquid in the pot or the temperature is too low or the potato's are simply poor quality.

A soft potato from a decent curry is a rare thing of beauty.

[dux]

A mate of mine cooks the best breyani's and curries I've ever had the chance to taste, and when I asked him what his secret is, he said to fry the spices and onions until dead, and then some. So basically - Andrew's recipe but fry the spices (chilli, coriander, turmeric etc) first, then add the diced onions, and then add the fresh ingredients (including the garlic and cardamon etc).