The Big Book of Curry Recipes (7 page)

Take two of the onions, chop them coarsely then combine in a food processor with the garlic, ginger and chillies. Chop finely then add 50ml (1/4 cup) water and process to a smooth paste. Combine the cloves, cumin, nigella seeds, fenugreek, coriander seeds, cinnamon, cardamom seeds and 1 tsp of the salt in a mortar. Pound with a pestle until you have a fine powder. Add the grated nutmeg then add plenty of freshly ground black pepper and pound the mixture once more.

Add 3 tbsp oil to the pan used to fry the beef then add the onion paste and the spice blend. Stir to combine and fry, stirring frequently, for about 6 minutes, or until the onion mixture is browned. Turn this mixture into the pan with the beef then stir in the 200ml (4/5 cup) remaining yoghurt along with 450ml (1 4/5 cups) water. Nestle in the bayleaves then bring to a simmer. Cover with a tight-fitting lid and cook gently for 90 minutes, or until the beef is very tender. Check the liquid and stir occasionally.

Stir the sugar into the meat mix, increase the heat and simmer the beef mix briskly for about 10 minutes, or until the sauce has reduced and thickened. Adjust the seasonings to taste and take off the heat.

Slice the remaining onions thinly lengthways. Add 2 tbsp oil to the frying pan and use to fry the onions for about 8 minutes, or until softened and golden brown in colour. Take off the heat and set aside.

Half-fill a large pan with water. Add 1 tsp salt, bring to a boil, then pour in the washed rice. Bring back to a boil and cook for 5 minutes, to parboil the rice. Drain thoroughly and stir in the chopped coriander leaves.

Place half the meat (and sauce) in the base of a large oven-proof casserole. Spoon over half the parboiled rice and tot with half the yoghurt and saffron mix. Top with half the fried onions then repeat the layering process once more. Drizzle over the ghee then cover the dish with a double layer of foil (make certain it is wrapped down tight). Sit the lid on top then transfer to an oven pre-heated to 180ºC (360ºF) and bake for 30 minutes.

In the meantime, dry fry the slivered almonds until golden brown and drain the plumped almonds. Set these aside.

Remove the dish from the oven. Take off the lid and foil then fluff the rice with a fork. Garish the top with the toasted almonds and sultanas, the shredded coriander leaves and the halved eggs. Serve immediately.

Leftovers Jalfrezi with Gravy

Leftovers Jalfrezi with Gravy is a traditional Anglo-Indian recipe for a classic jalfrezi-style curry made from leftover meat and potatoes in a spiced gravy.

Ingredients:

500g (1 lb) left-over cooked meat, finely diced

10 black peppercorns, finely ground

1 tsp ground, dried, chillies

1 medium onion, chopped

1/2 tsp ground ginger

6 garlic cloves

1 tsp salt

60g (2 oz) ghee or butter

500g (1 lb) potatoes, peeled and finely diced

1 large onion, finely chopped

Method:

In a mortar, pound together the chopped medium onion, black pepper, chillies, ginger, garlic and salt until you have a smooth paste.

Heat the ghee or butter in a pan, add the chopped onion and fry lightly for about 5 minutes, or until golden brown. Now stir in the onion and spice paste with about 200ml (4/5 cup) water to form the gravy. Bring to a simmer and cook for 5 minutes then add the diced meat and potatoes.

Bring back to a simmer and cook for about 20 minutes, or until the potatoes are cooked through and tender. Serve hot, accompanied by rice.

Kofta Curry (Meatball Curry)

Kofta Curry (Meatball Curry) is a traditional Pakistani recipe for a classic curry of minced meat meatballs with chillies, spices and potatoes in a coconut milk, spice, onion and tomato gravy.

Although this version comes from Pakistan, the curry is also made throughout Northern India.

Ingredients:

For the Koftas (Meatballs):

500g (1 lb) minced meat

1 onion, finely minced

4 garlic cloves, finely minced

pinch of freshly-ground black pepper

pinch of ground cinnamon

pinch of ground cloves

pinch of ground cardamom

2 green chillies, finely chopped

2 medium potatoes, boiled until tender, peeled and mashed

1 tsp salt

1 egg, beaten

oil for frying

For the Curry:

1 large onion, finely chopped

3 tomatoes, finely chopped

1 tsp ground coriander seeds

1/2 tsp ground turmeric

1/2 tsp ground chillies

1/2 tsp ground cumin seeds

1/2 tsp ground ginger

120ml (1/2 cup) coconut milk

120ml (1/2 cup) water

Method:

In a bowl, mix together the minced meat, onion, garlic, spices, chillies, mashed potatoes and salt. Blend thoroughly to combine then add the egg to bind. Form the mixture into meatballs about the size of an apricot. Heat oil in a pan, add the meatballs and fry until nicely browned all over.

Remove the meatballs with a slotted spoon and set aside. Add the chopped large onion to the oil left-over in the pan and fry for about 5 minutes, or until golden brown. Then add the tomatoes and the spices. Fry for about 5 minutes more then stir in the coconut milk and water.

Bring to a simmer and add the meatballs. Cover with a lid and cook for 30 minutes, or until the meatballs are piping hot and cooked through. During this time shake the pan occasionally to gently move the meatballs about so that they do not stick to the bottom of the pan and burn.

Serve hot with rice.

Hara Mircha  (Bell Pepper Curry)

Hara Mircha (Bell Pepper Curry) is a traditional Indian recipe for a classic curry of bell peppers stuffed with spiced mince that are baked to cook and served hot with rice. The full recipe is presented here and I hope you enjoy this classic Indian version of: Bell Pepper Curry (Hara Mircha).

Ingredients:

6 large, green, bell peppers

500g (1 lb) minced meat (lamb, beef or mutton typically) [substitute squash for a vegetarian version]

2 small, green, chillies, sliced

thumb-sized piece of fresh ginger, peeled and thinly sliced

2 large onions, thinly sliced

6 garlic cloves, thinly sliced

1 dessertspoon ground coriander seeds

60g (2 oz) unsalted butter or ghee

6 cloves

6 cardamom pods, crushed

salt, to taste

1 tsp ground cumin seeds

Method:

Melt the butter in a pan and when hot add the sliced ginger, onions and chillies. Cook for about 6 minutes, or until golden brown then add the meat, ground coriander seeds, cardamom pods, cloves and cumin. Season to taste with salt and fry for 5 minutes more.

Mash the garlic in a mortar then pound to a paste with 60ml (1/4 cup) water. Mix this with 200ml (4/5 cup) hot water then sprinkle over the meat mixture, bring to a simmer and cook for about 20 minutes, or until the meat is cooked through and tender. Take off the heat and set aside.

Take the bell peppers and carefully split down one side with a knife. Stuff with the mince mixture then seal closed. Arrange in a well-buttered casserole dish then transfer to an oven pre-heated to 160ºC (320ºF) and bake for about 15 minutes, or until the bell peppers are soft and the stuffing is piping hot.

Serve immediately, accompanied by rice.

Lamb Dhansak

Lamb Dhansak (also known as Lamb Dhan Saag) is a traditional Indian recipe (from Goa) for a classic dish of rice and lamb where the lamb is cooked in the spiced vegetable puree stock used to cook the lamb.

Ingredients:

1kg (2 lb) lamb, cut into large pieces

225g (1/2 lb) lentils, washed and drained

3 onions, chopped

2 large potatoes, peeled and cubed

4 tomatoes, chopped

1 aubergine (eggplant), cubed

60g (2 oz) ghee or butter

juice of 1 lemon

2 tsp salt

1/2 tsp chilli powder

1/2 tsp ground coriander seeds

pinch of ground cinnamon

1/2 tsp ground turmeric

1/2 tsp ground cinnamon

pinch of ground cloves

2 green chillies

3 sprigs of fresh mint

Method:

Bring 1.25l (5 cups) to a boil in a large pan. When boiling add the meat and lentils along with the potatoes, tomatoes, onions and aubergine. Bring back to a boil, reduce to a simmer, cover the pan and cook for about 60 minutes, or until the meat is tender.

At this point remove the meat then strain the stock through a fine-meshed sieve. Press down on the solids with the back of a spoon to extract as much of the purée as possible. Return the meat and the stock to the pan then add the chilli, coriander seeds, cinnamon, turmeric, cumin, cloves, mint and green chillies. Stir in the ghee or butter an the lemon juice then season with the salt. Bring to a simmer and cook for 15 minutes more.

Traditionally, this is served with Badami Rung rice.

Sorpotel

Sorpotel is a traditional Indian recipe (from Goa) for a classic curry of pork and pork offal in a spiced vinegar, oil and coconut oil base with onions, garlic, ginger and chillies.

Ingredients:

1kg (2 lb) boneless pork, cubed

1 set of pork offal (typically: liver, heart, tongue and kidneys)

750ml (3 cups) water

12 dried red chilies

12 black peppercorns

12 garlic cloves

3cm (2 in) length of ginger

1 tsp cumin seeds

8 cloves

2 cinnamon sticks (each 3cm long)

60ml (1/4 cup) vinegar

120ml (1/2 cup) oil (typically coconut oil)

25ml (1 1/2 tbsp) coconut Feni (this is an alcohol made from coconut sap. Substitute arrack or coconut vodka)

salt, to taste

6 green chillies, finely chopped

4 medium onions, finely chopped

Method:

Wash the offal, trim it neatly, remove the vessels from the liver, the valves from the heart and core the kidneys. Place the meat and offal in a large pan, add the 750ml (3 cups) water, bring to a boil and cook for 10 minutes. Take off the heat, allow to cool then remove the meats and dice finely. Reserve the cooking liquid.

In a blender, combine the red chillies, black peppercorns, garlic, ginger, cumin seeds, cloves and cinnamon. Grind as finely as you can, then add the vinegar and render to a smooth paste.

Heat the oil in a pan add the meats and fry over medium heat, stirring frequently, until lightly browned. Stir in the spice paste and fry, stirring constantly, for five minutes. Now stir in the Feni, chopped chillies and chopped onions. Season to taste with salt and stir in the reserved cooking water from the meats.

Bring the mixture to a simmer, cover the pan then reduce the heat and simmer gently for 45 minutes, stirring occasionally. It is done when the oil separates and the gravy has thickened.

Serve hot.

Hussainee Beef Curry  (Beef Curry on Sticks)

Hussainee Beef Curry (Beef Curry on Sticks) is a traditional Indian recipe for a classic dish of beef threaded on skewers with ginger and onion that’s cooked in a yoghurt spice blend and served on the skewer with flatbreads.

Ingredients:

1kg (2 lb) beef

45g (1 1/2 oz) ghee or butter

1/2 tsp salt

4 tsp onions, ground in a mortar

1 tsp ground turmeric

1/2 tsp ground ginger

120ml (1/2 cup) water

1/4 tsp garlic, ground in a mortar

1/2 tsp chilli powder

thumb-sized piece of ginger, finely sliced

3 small onions, sliced into wedges

150ml (3/5 cup) natural yoghurt

Method:

Cut the beef into 3cm cubes. Take six skewers, each about 15cm (6 in) long and thread the meat onto them, alternating a cube of beef with a sliver of ginger and a piece of onion.

Heat the ghee into a pan and then stir in the spices and water. Bring to a simmer and cook, stirring constantly, until the mixture begins to brown. Add the skewers to the pan along with the yoghurt. Spoon the yoghurt and spice mix over the meat over and over until they are thoroughly impregnated with the mixture.

Cover with a tight-fitting lid and simmer over very low heat for two hours, or until the meat is very tender. Carefully transfer the kebabs onto a warmed serving dish and serve accompanied by
chapatis
or
parottas
.

This dish is also traditionally made with mutton, liver and game.

Madras-style Leftovers Curry

Madras-style Leftovers Curry is a traditional Anglo-Indian recipe for a classic Madras-style curry of leftover meat and potatoes in a spiced meat stock base.

Another classic Anglo-Indian curry for leftovers, this time in the Madras style

Ingredients:

225g (1/2 lb) leftover cold beef or mutton, sliced

500g (1 lb) hot, mashed, potatoes

60g (2 oz) ghee, butter or mustard oil

3 onions, sliced

1/2 tsp salt

150ml (3/5 cup) meat stock

2 tbsp vinegar

1/2 tsp hot chilli powder

6 garlic cloves, sliced lengthways

2 tbsp parsley, finely chopped

1 tbsp mint, finely chopped

salt and freshly-ground black pepper, to taste

Method:

Heat the ghee, butter or mustard oil in a heavy-based pan and heat until smoking. Add the onion and fry for a few minutes until golden brown then add the chilli powder and garlic. Fry for 5 minutes over medium-high heat, stirring constantly.

Add the meat slices and stir to combine then pour over the meat stock and vinegar. Simmer for 10 minutes, or until heated through. Mix the hot mashed potatoes with the herbs and season to taste with salt and black pepper. Use to form a wall around a warmed serving plate. Spoon the meat mixture into the centre and serve immediately.

Kurmanash

Kurmanash is a traditional Indian recipe for a classic curry of beef steaks coated with a ginger, chilli and onion paste that’s simmered in water and ghee until the liquid evaporates.

Ingredients:

1kg (2 lb) beef, sliced into steaks

thumb-sized piece of ginger, peeled and finely chopped