NoraC
Senior Cook
After all the curry chat yesterday, I was ready for some spice. I "think" I am supposed to post recipes here, and then put a link to "here" in the general discussion thread from yesterday. Forgive me if I am wrong about that.
This is a South Indian curry, that is supposed to serve 4, but around here it serves 2, with just enough left for someone's breakfast the next day.
Dry roast:
1 t black peppercorns
1 t coriander seeds
1 t cumin seeds
Add
1 t fenugreek
1 t whole cloves
and grind all into a powder. I generally don't roast most of the "sweet spices" because I can't perceive an improvement iin flavor from doing it, but you can is that is easier.
In a minichopper or blender combine the spice powder with
1/2 t turmeric
2 fresh chilis stemmed and seeded, serrano usually, but be flexible.
6 cloves of garlic, peeled
and grind to a paste. Set your curry paste aside.
Wilt 6 largish onions, sliced thin, in a skillet with about 2 T vegetable oil.
In about a minute (once the are soft enough to be easily manipulated in the skillet) add a pound of cubed meat. I like pork best; chicken is good too. Saute a few minutes to get a nice finish on the outside of the cubes, then mix in half of the curry paste you made and saute about until the meat is almost done. Dividing the paste gives "a more" and "a less" cooked depth to the flavor. Add the rest of the paste, along with
2 C chopped tomatoes
2 C shredded plain coconut (not the sweetened kind you use for baking!)
Simmer/fry about 3 minutes, then finish with
1/2 ground cardamon
pinch ground nutmeg
1 t vinegar
salt to taste.
Great with flat breads or rice.
This is a South Indian curry, that is supposed to serve 4, but around here it serves 2, with just enough left for someone's breakfast the next day.
Dry roast:
1 t black peppercorns
1 t coriander seeds
1 t cumin seeds
Add
1 t fenugreek
1 t whole cloves
and grind all into a powder. I generally don't roast most of the "sweet spices" because I can't perceive an improvement iin flavor from doing it, but you can is that is easier.
In a minichopper or blender combine the spice powder with
1/2 t turmeric
2 fresh chilis stemmed and seeded, serrano usually, but be flexible.
6 cloves of garlic, peeled
and grind to a paste. Set your curry paste aside.
Wilt 6 largish onions, sliced thin, in a skillet with about 2 T vegetable oil.
In about a minute (once the are soft enough to be easily manipulated in the skillet) add a pound of cubed meat. I like pork best; chicken is good too. Saute a few minutes to get a nice finish on the outside of the cubes, then mix in half of the curry paste you made and saute about until the meat is almost done. Dividing the paste gives "a more" and "a less" cooked depth to the flavor. Add the rest of the paste, along with
2 C chopped tomatoes
2 C shredded plain coconut (not the sweetened kind you use for baking!)
Simmer/fry about 3 minutes, then finish with
1/2 ground cardamon
pinch ground nutmeg
1 t vinegar
salt to taste.
Great with flat breads or rice.
