My Indian Curry Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Meat/Spice Mixture:
1 large onion, peeled, halved and thinly sliced
3 cloves (or more) garlic cloves, peeled and minced
1-2 T brown sugar
1 1/2 lbs beef or lamb stew meat, or skinless chicken thighs (may be boned later)
2-3 T Madras (hot) curry powder (or mild curry powder, acc. to taste)
1 tsp ground cumin
1 tsp ground coriander
1 Tbsp ground, fresh ginger
1 tsp whole mustard seed, ground (optional)
1/4 tsp crushed, dried red pepper flakes and seeds (optional)
2-3 bay leaves
3 T flour
1 x 14.5 can of beef or chicken broth and enough water to cover meat
(may use all water).
Vegetable Mixture:
1-2 small potatoes, peeled and diced
2 medium carrots, peeled and diced
4-6 mushrooms, trimmed and quartered
1 small bell pepper, green, red or yellow
1 jalapeno pepper, trimmed and minced
2 T quick-cooking barley (to help thicken)
2 T raisins or golden raisins
|
|
Directions: |
Directions:In a large dutch oven, brown, in 1/4 cup vegetable oil over medium heat,
the onions and garlic, adding brown sugar as onions soften. When lightly caramelized, remove from pan. Add more oil if necessary and brown meat or chicken till no longer pink. Removed from pan and add spices/flour to meat juices and oil. Stirring constantly, brown for 2-3 minutes before adding meat and onion mixtures back into pan.
Stir liquid into meat/spice/onion mixture and stir till lightly bubbling. Add vegetables. Pour in more liquid if desired. Cover and simmer gently till vegetables are softened. Season with salt to taste.
The longer the curry sits, the more blended and spicy the ingredients taste. Making the day before serving is a good idea. First cool the curry down then refrigerate. Reheat gently.
Serve over white or brown rice. Serve with Chutney (usu. available in the ketchup/pickle/salad dressing aisle or International aisle). May also serve with desiccated coconut (not sweetened/flaked) to help cool heat of spices. Very good with cooling slices of fruit like melon, mango, banana or pineapple. Also, cucumbers in tart yoghurt or sour cream is cooling. |
|
Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:1-2 hours (1/2 hour hands-on time) |
Personal
Notes: |
Personal
Notes: Curries of all kinds and "heats" are very popular in South Africa where my husband Joe and I grew up. They were introduced to the Cape by Malay slave cooks in the 17th century and to Natal by indentured Indian sugar cane workers in the 19th century. By now, they are practically national dishes. Joe and I loved going to the Indian Market in Durban (KwaZulu/Natal) near our homes. Indian traders had huge pyramids of curry powders of red and gold colors on their stalls with enticing names like "Mother-in-law's Tongue" and "Hot-as-Hell" to indicate the heat of the curry. Eating in the homes of Indian friends always meant delicious spicy dishes of all kinds from samoosas to chili-laced salads and of course main course curries. We soon learned that drinking water to tamp down flaming tongues was not the answer. It was better, we were told, to try some of the cooling fruits generally served.
|
|
This recipe for My Indian Curry is from