The Big Book of Curry Recipes (85 page)

Heat the vegetable oil in a large frying pan, and when sizzling add the sliced onions and fry until translucent. When done pour the curry sauce into the frying pan, mix in with the onions and bring to a gentle simmer. Add the lamb, salt and lamb to this, stir in well and cook over medium heat for about 10 minutes, stirring occasionally. (By this point the sauce should be quite thick).

Turn the heat down to a simmer and add the garam masala, cumin, ground coriander and the methi curry leaves. Allow to cook over medium heat for about 4 minutes then take the curry off the heat, allow to settle for a minute, skim-off any excess oil and serve sprinkled with the chopped coriander.

Lamb Jalfrezi

Lamb Jalfrezi is a traditional Indian recipe for a classic lamb curry with chillies, prepared as it would be in an Indian restaurant.

Ingredients:

6 tbsp Vegetable Oil

425ml (1 4/5 cups)
Restaurant curry sauce

450g (1 lb) Leg of Lamb, cubed

1 Large onion, finely chopped

2 Red Chillies, finely chopped

2 Green Chillies, shredded lengthways

3 Tomatoes, thickly sliced

1 tsp Salt

2 tsp Paprika

2 tsp Chilli Powder

2 tsp
Garam Masala

2 tsp ground cumin

2 tsp ground coriander

1 tsp Crushed Garlic

1 1/2 tsp Grated Fresh ginger

1 tsp Ground fenugreek seeds

2 tbsp Fresh coriander leaves, finely chopped

Method:

First prepare the lamb by dicing the meat into 2.5cm (1 in) cubes. Add about 5 tbsp of oil in a frying pan and place 4 tbsp of reserved
Curry Sauce
. Fry for about 5 minutes until it darkens. Now add the meat and stir until coated. Turn down the heat to a simmer, cover and cook for about 35 minutes until the lamb is done. Allow to cool and set aside in the fridge until needed (you may even freeze the lamb in ready to use packets).

Heat the vegetable oil in a large frying pan, add the garlic and ginger and fry for 2 minutes. At the end of this time add the onions and red chillies and fry over medium heat until translucent. Now add the curry sauce and cook until just boiling. Now add the meat, salt, paprika, chilli powder, ground cumin, ground coriander and ground fenugreek. Mix into the curry sauce and cook over medium heat for about 10 minutes. Now add the garam masala and tomatoes. Reduce the heat to a simmer and cook for about five minutes.

Take the curry off the heat, allow to settle for a minute, skim-off any excess oil and serve sprinkled with the chopped coriander and the shredded green chillies.

This is my favourite curry dish and I like it hot... If you’re not that much of a chilli fiend then reduce the amount of green chillies for your own taste.

Lamb Pasanda

Lamb Pasanda is a traditional Indian recipe for a classic lamb curry with chillies in a yoghurt-based dressing prepared as it would be in an Indian restaurant.

Ingredients:

4 tbsp Vegetable Oil

425ml (1 4/5 cups)
Restaurant curry sauce

450g (1 lb) Lean Lamb cut into 7cm x 5cm x 0.5cm (3 x 2 x 1/4 in) strips

1 tsp Salt

1 tsp Paprika

1/2 tsp
Garam Masala

200ml (4/5 cup) Plain Yoghurt

4 tbsp Double Cream

1 tsp ground cumin

1 tbsp Fresh coriander leaves, finely chopped

Method:

Wash the meat, remove from the bone (if using leg) and cut into slices of about 7cm by 5cm by 0.5cm thick. Bring a large pan of salted water to the boil, add the meat to this and boil for about 15 minutes.

Meanwhile mix the yoghurt and salt together in a large bowl. Transfer the cooked meat (whilst still hot) onto the yoghurt with a slotted spoon. Stir the meat to ensure that it is completely coated and place in the fridge to marinate for at least six hours (over-night is best).

Heat the vegetable oil in a large frying pan, add the curry sauce to this and bring to the boil. As soon as this boils add the salt and paprika and boil on high heat for five minutes, stirring frequently.

Turn the heat down to a simmer and add the garam masala and cumin along with the marinated meat (shake-off as much of the yoghurt as you can). Stir this in and simmer for five minutes.

Take the curry off the heat, allow to settle for a minute, skim-off any excess oil and add the cream and half the coriander. Return to the heat and simmer for a minute.

Serve sprinkled with the remaining chopped coriander.

Lamb Dhansak

Lamb Dhansak is a traditional Indian recipe for a classic lamb curry with chillies and lentils prepared as it would be in an Indian restaurant.

Ingredients:

6 tsp Vegetable Oil

275ml  (1 cup + 2 tbsp)
Restaurant curry sauce

450g (1 lb)
Tarka Dal

450g (1 lb) Leg of Lamb, cubed

1/2 tsp Salt

1/2 tsp Chilli Powder

1 Green Chilli, finely chopped

1 1/2 tsp
Garam Masala

1 tsp ground cumin

2 tbsp Lemon Juice

1 tbsp Fresh coriander leaves, finely chopped

Method:

First prepare the lamb by dicing the meat into 2.5cm (1 in) cubes. Add about 5 tbsp of oil in a frying pan and place 4 tbsp of reserved curry sauce (as described in the Restaurant curry sauce recipe). Fry for about 5 minutes until it darkens. Now add the meat and stir until coated. Turn down the heat to a simmer, cover and cook for about 35 minutes until the lamb is done. Allow to cool and set aside in the fridge until needed (you may even freeze the lamb in ready to use packets).

Heat the vegetable oil in a large frying pan, add the curry sauce and the lentil dal to this and bring to the boil. As soon as this boils add the meat, chilli powder, green chilli and salt. Stir these ingredients into the curry sauce and cook for 5 minutes, with frequent stirring.

Turn the heat down to a simmer and cook for a further five minutes, stirring occasionally.

Take the curry off the heat, allow to settle for a minute and skim-off any excess oil. Now add the garam masala, ground cumin and lemon juice. Return to the heat for tow minutes then serve sprinkled with the chopped coriander.

Tarka Dal

Tarka Dal is a traditional Indian recipe for a classic curry of lentils flavoured with garam masala prepared as it would be in an Indian restaurant.

Ingredients:

115g (1/4 lb) Red Split Lentils

4 tbsp melted vegetable ghee

700ml (3 cups) water

1 Small onion, chopped

1 tsp Salt

3 garlic cloves, finely-chopped

pinch turmeric

1/2 tsp
Garam Masala

1 tomato, chopped

2 tbsp Fresh coriander leaves, finely chopped

Method:

Wash the lentils in several changes of water then place in a saucepan, add the 700ml (3 cups) of water and the salt then bring to a boil. Once the water boils turn the heat down to a simmer. Cook uncovered for the first 20 minutes, and skim-off any froth that collects during this time. At the end of this time partly cover the pan with a lid. Cook for a further 40 minutes, stirring occasionally (at which point the mixture should resemble a pale yellow soup).

While the dal (lentils) are cooking heat the vegetable ghee (alternatively use concentrated butter or vegetable oil) in a frying pan, add the onion and garlic until the onions turn a pale brown in colour. Add the turmeric and garam masala to the onions and fry for a few seconds before turning off the heat.

Finally stir the fried onion mixture into the cooked lentils, sprinkle with the chopped tomato and chopped coriander then serve immediately.

Chicken Curry

Chicken Curry is a traditional Indian recipe for a classic curry of chicken prepared as it would be in an Indian restaurant.

Ingredients:

5 tbsp Vegetable Oil

425ml (1 3/4 cups)
Restaurant curry sauce

450g (1 lb) Chicken breast, sliced

1 tsp turmeric

1 level tsp Salt

pinch Chilli Powder

1 tsp
Garam Masala

1/2 tsp ground cumin

pinch Dried methi (fenugreek) curry leaves

1/2 Tomato, thinly sliced

1 tbsp Fresh coriander leaves, finely chopped

Method:

First prepare the chicken by taking about five breasts. Remove the skin, any bones and fat then cut into eight equal-sized portions. Wash these and drain. Add about 4 tbsp of vegetable oil to a large saucepan along with 1 tsp of turmeric and 4 tbsp of reserved curry sauce (as described in the
Restaurant curry sauce
recipe). Cook on a medium heat for about four minutes until the sauce darkens and thickens then add the chicken. Ensure they are well-coated with sauce then turn down the heat, cover the pan and continue cooking for 15 minutes stirring frequently. At the end of this time take the chicken pieces out and transfer to a clean dish. They can be used immediately, refrigerated for up to 4 days or frozen for up to 2 months.

Heat the vegetable oil in a large frying pan, add the curry sauce to this and bring to the boil. As soon as this boils add the meat, chilli powder and salt. Stir these ingredients into the curry sauce and cook for 5 minutes, with frequent stirring.

Turn the heat down to a simmer and add the garam masala, cumin and methi curry leaves. Simmer the mixture for about 2 minutes then add the tomato and half the coriander and cook for two minutes.

Take the curry off the heat, allow to settle for a minute, skim-off any excess oil and serve sprinkled with the chopped coriander.

This is a fairly simple curry and to make it more interesting many restaurant chefs will add a teaspoon of Tandoori Marinade during the final two minutes of cooking to improve both the flavour and colour of the dish. You can also replace the chicken in this dish with just about any meat you wish. Vary the heat by using a mixture of chilli powder and finely-chopped green chillies. You can go anywhere from very mild to extreme Vindaloo heat.

Chicken Bhuna Masala

Chicken Bhuna Masala is a traditional Indian recipe for a classic curry of chicken with mushrooms and lamb spiced with garam masala that’s prepared as it would be in an Indian restaurant.

Ingredients:

450g (1 lb) Chicken breast, sliced

1 tsp turmeric

50g (2 oz) Mushrooms

1/2 green bell pepper

6 tbsp Vegetable Oil

425ml (1 3/4 cups)
Restaurant curry sauce

450g (1 lb) Leg of Lamb, cubed

1 tsp Salt

1/2 tsp Chilli Powder

1 green chilli, finely chopped

2 tsp Paprika (for colour)

1 1/2 tsp
Garam Masala

1 tsp ground cumin

1/2 tsp methi (fenugreek) curry leaves

1 tbsp Fresh coriander leaves, finely chopped

Method:

First prepare the chicken by taking about five breasts. Remove the skin, any bones and fat then cut into eight equal-sized portions. Wash these and drain. Add about 4 tbsp of vegetable oil to a large saucepan along with 1 tsp of turmeric and 4 tbsp of reserved curry sauce (as described in the Restaurant curry sauce recipe). Cook on a medium heat for about four minutes until the sauce darkens and thickens then add the chicken. Ensure they are well-coated with sauce then turn down the heat, cover the pan and continue cooking for 15 minutes stirring frequently. At the end of this time take the chicken pieces out and transfer to a clean dish. They can be used immediately, refrigerated for up to 4 days or frozen for up to 2 months.

Slice the mushroom and pepper then add to the oil heated in a large frying pan and fry on medium heat for about five minutes. At this point add the chicken, curry sauce, salt chilli powder, chillies and paprika. Bring the mixture to the boil and continue cooking for five minutes with frequent stirring.

Turn the heat down a little and add the garam masala, cumin and methi curry leaves then cook for a further five minutes. stirring occasionally.

Take the curry off the heat, allow to settle for a minute, skim-off any excess oil and serve sprinkled with the chopped coriander.

This is a fairly simple curry and to make it more interesting many restaurant chefs will add a teaspoon of Tandoori Marinade during the final two minutes of cooking to improve both the flavour and colour of the dish. You can also replace the chicken in this dish with just about any meat you wish. Vary the heat by using hotter or milder chillies

Chicken Tikka Masala

Chicken Tikka Masala is a traditional British recipe for a classic curry of chicken in a cream-based sauce that’s prepared as it would be in an Indian restaurant.

This, by now is a classic dish whose origins has become almost mythic. Most believe that it was invented by Bangladeshi immigrants to Britain (and origins have been ascribed to several cities from London through Manchester to Glasgow). Indeed, the tikka masala recipe has been so successful that it has been imported back to the Indian subcontinent and it is now though of as the ‘classic’ Indian dish all over the world. However, there is no single definitive version of this dish and the version below is based on a Manchester restaurant version:

Ingredients:

4 tbsp vegetable oil

3 breasts
Chicken Tikka

425ml (1 3/4 cups)
Restaurant curry sauce

2 tsp Paprika

1 tsp Salt

1/2 tsp Chilli Powder

1 tsp
Garam Masala

1/2 tsp ground cumin

6 tbsp Single Cream

1 tbsp Fresh coriander leaves, finely chopped

Method:

Heat the oil in a large deep-sided frying pan, add the curry sauce and bring to the boil. As soon as the mixture’s boiling add the paprika, salt and chilli powder. Cook for five minutes, stirring continually. Turn down the heat and add the garam masala and cumin. Cook for a further three minutes.

Meanwhile halve each piece of chicken tikka and add to the curry sauce mixture once it’s done. At the same time add the cream and simmer for three minutes, until the chicken has heated through.

Take off the heat, sprinkle with the fresh coriander and serve immediately.