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Colin's Curry

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Recipe

 

Yield

1 batch

Prep

15 min

Cook

2 hrs

Ready

3 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
Curry
1 medium onions
finely chopped
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1 inch ginger root
peeled and grated
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2 each green chili peppers
seeded, and finely chopped
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3 each cloves, whole
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2 each garlic cloves
crushed
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¼ teaspoon aniseed
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¼ teaspoon caraway seeds
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¼ teaspoon fenugreek seeds
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½ teaspoon coriander seeds
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½ teaspoon cumin seeds
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1 x cinnamon
bark, broken, (1 inch)
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3 each cardamom pods
crushed
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½ teaspoon turmeric
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½ teaspoon chili powder
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12 ounces tomatoes
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1 teaspoon salt
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3 tablespoons corn oil
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Rice
2 teaspoons corn oil
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2 each cloves
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3 each cardamom pods
crushed
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1 x cinnamon
bark, (1/2 inch)
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2 cups basmati rice
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1 teaspoon turmeric
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4 cups water
boiling
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1 each bay leaves
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Ingredients

Amount Measure Ingredient Features
Curry
1 medium onions
finely chopped
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1 inch ginger root
peeled and grated
* Camera
2 each green chili peppers
seeded, and finely chopped
* Camera
3 each cloves, whole
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2 each garlic cloves
crushed
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1.3 ml aniseed
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1.3 ml caraway seeds
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1.3 ml fenugreek seeds
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2.5 ml coriander seeds
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2.5 ml cumin seeds
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1 x cinnamon
bark, broken, (1 inch)
* Camera
3 each cardamom pods
crushed
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2.5 ml turmeric
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2.5 ml chili powder
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346.8 ml/g tomatoes
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5 ml salt
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45 ml corn oil
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Rice
1E+1 ml corn oil
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2 each cloves
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3 each cardamom pods
crushed
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1 x cinnamon
bark, (1/2 inch)
* Camera
473 ml basmati rice
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5 ml turmeric
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946 ml water
boiling
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1 each bay leaves
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Directions

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 teaspoon 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 to 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 429g (15.1 oz)
Amount per Serving
Calories 25745% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 884mg 37%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 13%
Sugars g
Protein 8g
Vitamin A 14% Vitamin C 60%
Calcium 7% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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