Colin's Curry

---------- Recipe via Meal-Master (tm) v8.02

Title: COLIN'S CURRY
Categories: Entrees, Usenet
Yield: 3 servings

---------------------------CURRY---------------------------
1 md Onion, finely chopped
Ginger root (1 inch),
-peeled and grated
2 Green chilies, seeded
-and finely chopped
3 Cloves, whole
2 Garlic cloves, crushed
1/4 ts Aniseed
1/4 ts Caraway seed
1/4 ts Fenugreek seed
1/2 ts Coriander seed
1/2 ts Cumin seed
Cinnamon bark, broken
-(1 inch)
3 Cardamom pods, crushed
1/2 ts Turmeric
1/2 ts Chile powder
12 oz Tomatoes
-(one large tin)
1 ts Salt
3 tb Corn oil

---------------------------RICE---------------------------
2 ts Corn oil
2 Cloves
3 Cardamom pods, crushed
Cinnamon bark
-(1/2 inch)
2 c Basmati rice
1 ts Turmeric
4 c Water, boiling
1 Bay leaf

MAKE CURRY: Fry the onion in a heavy casserole in the
corn oil until it begins to soften. Stir in the
garlic, ginger and chilies. Reduce heat and fry
gently for awhile.

Meanwhile, toast the hard seeds and cinnamon in a dry
heavy frying pan until they begin to pop. Grind the
toasted seeds into a fine powder and add to the frying
mixture together with the chile powder and the
turmeric.

Add the chopped tinned tomatoes and stir in with about
1 t salt. If the mixture is dry, add a little water
or stock. Cover and allow to simmer gently for 2
hours, stirring occasionally.

Trim the fat off the pre-cooked meat and cut into bite
sized pieces. When the sauce has simmered for the 2
hours, switch off and stir in the meat. Leave to stand
preferably overnight, and re-heat before eating.

MAKE RICE: Heat corn oil in a large saucepan with a
tight-fitting lid. Add cloves, crushed cardamom pods
and cinnamon. Add rice and turmeric and mix well by
swishing the pan round. Add boiling water and bay
leaf and stir.

Cover and simmer gently for 12-15 minutes, until all
the water has been absorbed. Use a fork to remove the
seeds and bay leaf and turn out into a warmed dish.
Allow to stand in a warm place for 5 to 10 minutes and
fluff up with a fork before serving.

The sauce can be prepared in advance, to use with
leftover meat, or you can NOTES:

* An Indian-style meat curry -- Having experimented
with making Indian-style dishes for a long time, I
have found that this one works every time and has met
with approval from all who have tried it. Yield:
Serves 3-4.

* cook the meat and sauce to order.

* Plain yoghurt may be substituted for the tomatoes
if preferred.

* Experiment with the seasonings. As a guide, ginger
and chile powder will increase the heat, coriander
will increase the sweetness, and fenugreek and cumin
will increase the bitterness.

: Difficulty: easy to moderate.
: Time: 30 minutes preparation, 2 hours cooking,
overnight wait. : Precision: Approximate measurement
OK.

: Colin Atherton
: Logitek Ltd, Bradley Lane, Standish, Wigan, WN6 0XQ,
UK : colin@logitek.uucp
mcvax!ukc!qtlon!logitek!colin

: Copyright (C) 1986 USENET Community Trust

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