I’ve put this one together to share my begged, borrowed and (mostly) stolen recipes for possibly my fave cuisine. Indian Curry.
There may be a few others sneaking in here, but for the most part, it’ll be recipe lists and instructions.
BASE
Curry Base recipe – Makes around 2 Litres, which is about 8 portions when used to make other curries.
Ingredients:
10 Medium Onions (1.5Kg)
4 Tbsp (60ml) Oil (Rapeseed or Olive)
1 Tin Tomatoes
2 Tbsp (30ml) Tomato Puree
500ml Water
1 Tsp Chilli Powder
2 Tsp Garam Masala
2 Tsp Cumin Powder
2 Tsp Paprika
2 Tsp Salt
2 Tsp Tumeric
2 Tsp Corriander Powder
2 Tsp Madras Curry Powder
Method:
Prep:
Quarter the Onions, boil the water, add the tomato puree to the tin of tomatos and get the spices (not the salt) together on a plate.
Warm the pan, put the oil in and cook the onions for 15-20 minutes on medium heat. Add the salt after 5 minutes or so.
Add the tomatoes and puree and bring back to boil for 3 minutes.
Throw all the spices in along with the water.
Cook for 20 minutes until the oil starts to seperate.
Turn the heat off and blend with a stick blender until smooth.
That’s it. Let it cool and freeze it for later use.
Tikka Marinade
Yoghurt based marinade so you can make chicken tikka to add to any other curry recipe. This is enouch for about 3 chicken breasts.
Ingredients:
2 Tbsp Greek Yoghurt
1/2 lemon OR 1 Lime (juice only)
1 Tbsp Oil (Rapeseed or Olive)
1 Tsp Garlic and Ginger Paste
1 Tsp Garam Masala
1 Tsp Tumeric
1 Tsp Corriander Powder
1 Tsp Cumin Powder
1 Tsp Cyanne Pepper
1 Tsp Paprika
1 Tsp Tandori Masala Powder
1/2 Tsp Black Pepper
1/4 Tsp Salt
Method:
Chop up the chicken (or don’t) and throw everything in a bowl. Mix well then cover and stick it in the fridge for at least 4 hours.
Keema
Ingredients:
500g Mince Lamb
2 Medium Onions Diced
1 Tsp Cumin Seeds
2 Cardamom Pods
2 Green Chillies
2 Tbsp Oil or Ghee
1 Medium Tomato Diced OR 1/2 tin chopped toms
1/2 Cup Garden Peas
1 Tsp Kashmiri Chilli
1 Tsp Garam Masala
1 Tsp Turmeric
1/2 Tsp Cumin Powder
1/2 Tsp Coriander Powder
Method:
Toast Cumin seeds and Cardomom pods for two minutes
Add oil and fry until popping
Add onion and Chilli and cook until brown/caremlised
Add the spices and lower heat – 30 seconds
Add Tomato
Add 125ml hot water and reduce
Add 125ml hot water, cover and cook for 3 minutes more
Add garlic/Ginger paste and reduce again
Add lamb and cook until brown, cover and simmer for 5 minutes
Add peas, cover and cook for 3 minutes
Remove lid and reduce to desired consistancy