• Curry

    I made a really good curry last night. I’ve finally cracked it, I think, after many years of trying. Here’s how:-

    Into my big blue pot that I got from Tod Tip, before it got wrecked,  I put some sunflower oil. Enough to cover the bottom. And about the same again. Sorry I don’t do measurements.

    I heated the oil up for a minute or two on a medium heat.

    Into the hot oil I put one teaspoon of brown (or black) mustard seeds, one teaspoon of cumin seeds.

    These cook in the oil. They should fizzle, smell and after a minute or two, start to pop.

    Then I put in a teaspoon of asafoetida.

    Then I chuck in:-

    Half teaspoon Chili powder.

    One teaspoon Ground Turmeric.

    Two teaspoon Ground Cumin.

    Four teaspoon Ground Coriander.

    Two teaspoon Salt.

    Two teaspoon  Sugar.

    Cook that for a couple of minutes, stirring, to cook the spices.

    Then I chuck in three large cut up (finely) onions.

    Desert spoon of tomato puree.

    Water to cover.

    Stir.

    Five cloves of smashed garlic. Two smashed chillis – regular, not birdseye, unless you want to, to taste.

    Simmer. Low. For ages. For as long as you can.

    Stir occasionally.

    This makes a wonderful Bangladeshi style curry gravy base sauce, to which you can add anything you want. Split it up, keep in fridge, whatever.

    But you can’t really eat it on its own. So you can add stuff. Chucking vegetables in it, will cook them, but cooking them on their own a bit first, before letting them continue cooking in the gravy to finish off an amalgamate.

    Last nights was lentils (green, boiled, then added), aubergine and cauliflower (stir fried in a wok, then added).

    We had it with quinoa, after watching Terrahawk and Nigel on telly.

    HTH

     

     

     

     

     

     
    Bookmark and Share

    6:15 pm on October 28, 2014 | 1 Comment | # |

Comments

  • craa22uk 5:23 pm on February 1, 2016 | #

    pretty good technique – about the same spicing as i use, though i’d add powdered spices after onion, chilli, ginger and garlic were cooked down – maybe some garam masala at end for highnotes

    current fave is fresh spinach and kala (black) chana

Leave a Comment

Flickr Stream

NANGNAM style - we've been at the Taipei Bike Show for two days, held in the Nangnam Exhibition centre...Singlepivot vs Horst Link Codeine with same rocker configuration #knewIwasntgoingmadSinglepivot vs Horst Link Codeine with same rocker configuration #knewIwasntgoingmadRovaneimi Start vid by @bikiechicoRovaneimi 150Rovaneimi 150Rovaneimi 150Rovaneimi 150Rovaneimi 150Tea time for @greatrock. 26in reindeer and blue cheese pizza.Pre race pub prep #finlandiaPre race pub prep #finlandiaWe went to see Santa. But weren't allowed to take picsWe went to see Santa. But weren't allowed to take picsWe went to see Santa. But weren't allowed to take picsWe went to see Santa. But weren't allowed to take picsCarbo loadingCodeine. Proto on-one 29er FSCodeineGetting there slowly #finlandia