A Small Taste Of India
Marrying Rob brought some wonderfully good things into my life .. Indian food was one of these things. Over the past 29 years .. many people have been introduced to curries at our house .. the majority of these people rather enjoying the new taste. Judith asked me to include a curry recipe in my blog .. so here's for you Judith.
Generally when I make a curry dinner .. I make a beef curry, a chicken curry, a rice palau, a salad & chai.
Beef Curry
1 onion
3 cloves garlic (or 1 tsp. garlic paste)
1 1/2 inch green ginger
2 tbsp oil
1 tbsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1/2 tsp fenugreek powder
1/2 tsp cayenne pepper (I use more)
1 tsp salt
1 lb cubed beef
2 tomatoes (chopped)
1 potato (Cubed) .. this is optional
Finely chop onions, garlic and ginger .. add these to oil in a pan .. cook until they are soft. Add the spices and brown for about 3 minutes .. add a splash of water if they get too brown or you start to choke from the spice fumes. Add the beef .. when brown .. add the tomatoes and 1 cup of water. Bring to a boil .. lower heat and simmer for at least an hour or until beef is tender. If adding potato .. add it in the last 15 minutes.
Kukul Murg (Sri Lankan Chicken Curry)
4 tbsp oil
2 med. onions (chopped)
3 cloves garlic (crushed)
1 inch green ginger (finely chopped)
1/2 tsp fenugreek powder
1 tsp turmeric
1 tsp cayenne pepper
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground cardamom
2 tbsp vinegar
1 tsp salt
4 lbs chicken pieces
2 tomatoes (chopped)
1 tbsp tomato paste
1 1/4 cups coconut milk
Heat oil in pan .. soften onions, garlic and ginger in oil. Add spices and vinegar .. fry for 3 to 5 minutes. Add chicken pieces, cook until brown. Stir in tomato paste and pieces .. cook for 3 minutes. Pour in coconut milk, bring to a boil. Reduce heat .. simmer for 45 min to 1 hr.
(Original recipe from .. Foods of the Orient - India, Copyright Marshall Cavendish London & New York 1978)
Palau
4 cups rice
2 onions (chopped)
2 cloves garlic (finely chopped)
1/2 cup butter
12 cloves
12 green cardamom
2 - 2 inch cinnamon sticks
8 cups water
2 tsp salt
Melt butter, add onions, garlic, and spices. Cook until onions are soft. Add rice and brown lightly. Add water .. bring to a boil .. turn heat down to low .. cook for 20 minutes.
(Original recipe from .. Indian Cookery, E.P. Veerasawmy, Copyright 1956, Jaico Publishing House)
Salad
2 tomatoes (chopped)
1 cucumber (chopped)
2 green onions (chopped)
cilantro to taste ( chopped)
Blend together. (I serve these separately because no one in my family likes all four ingredients .. they mix their own)
Chai
3 cups water
3 tsp black tea
6 green cardamom
6 cloves
2 - 2 inch cinnamon sticks
1 star anise (optional)
1/3 cup sugar
1 tin evaporated milk
Bring water, tea and spices to boil .. boil for 3 minutes. Add sugar and milk .. bring back to boil. Take off heat and allow flavors to blend for about 5 minutes.
Our family also serves cottage cheese with the meal .. but Indians would use yogurt.
Generally when I make a curry dinner .. I make a beef curry, a chicken curry, a rice palau, a salad & chai.
Beef Curry
1 onion
3 cloves garlic (or 1 tsp. garlic paste)
1 1/2 inch green ginger
2 tbsp oil
1 tbsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1/2 tsp fenugreek powder
1/2 tsp cayenne pepper (I use more)
1 tsp salt
1 lb cubed beef
2 tomatoes (chopped)
1 potato (Cubed) .. this is optional
Finely chop onions, garlic and ginger .. add these to oil in a pan .. cook until they are soft. Add the spices and brown for about 3 minutes .. add a splash of water if they get too brown or you start to choke from the spice fumes. Add the beef .. when brown .. add the tomatoes and 1 cup of water. Bring to a boil .. lower heat and simmer for at least an hour or until beef is tender. If adding potato .. add it in the last 15 minutes.
Kukul Murg (Sri Lankan Chicken Curry)
4 tbsp oil
2 med. onions (chopped)
3 cloves garlic (crushed)
1 inch green ginger (finely chopped)
1/2 tsp fenugreek powder
1 tsp turmeric
1 tsp cayenne pepper
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground cardamom
2 tbsp vinegar
1 tsp salt
4 lbs chicken pieces
2 tomatoes (chopped)
1 tbsp tomato paste
1 1/4 cups coconut milk
Heat oil in pan .. soften onions, garlic and ginger in oil. Add spices and vinegar .. fry for 3 to 5 minutes. Add chicken pieces, cook until brown. Stir in tomato paste and pieces .. cook for 3 minutes. Pour in coconut milk, bring to a boil. Reduce heat .. simmer for 45 min to 1 hr.
(Original recipe from .. Foods of the Orient - India, Copyright Marshall Cavendish London & New York 1978)
Palau
4 cups rice
2 onions (chopped)
2 cloves garlic (finely chopped)
1/2 cup butter
12 cloves
12 green cardamom
2 - 2 inch cinnamon sticks
8 cups water
2 tsp salt
Melt butter, add onions, garlic, and spices. Cook until onions are soft. Add rice and brown lightly. Add water .. bring to a boil .. turn heat down to low .. cook for 20 minutes.
(Original recipe from .. Indian Cookery, E.P. Veerasawmy, Copyright 1956, Jaico Publishing House)
Salad
2 tomatoes (chopped)
1 cucumber (chopped)
2 green onions (chopped)
cilantro to taste ( chopped)
Blend together. (I serve these separately because no one in my family likes all four ingredients .. they mix their own)
Chai
3 cups water
3 tsp black tea
6 green cardamom
6 cloves
2 - 2 inch cinnamon sticks
1 star anise (optional)
1/3 cup sugar
1 tin evaporated milk
Bring water, tea and spices to boil .. boil for 3 minutes. Add sugar and milk .. bring back to boil. Take off heat and allow flavors to blend for about 5 minutes.
Our family also serves cottage cheese with the meal .. but Indians would use yogurt.
Comments