Colin's Curry
Yield
1 batchPrep
15 minCook
2 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Curry | |||
| 1 | medium |
onions
finely chopped |
|
| 1 | inch |
ginger root
peeled and grated |
*
|
| 2 | each |
green chili peppers
seeded, and finely chopped |
*
|
| 3 | each |
cloves, whole
|
*
|
| 2 | each |
garlic cloves
crushed |
|
| ¼ | teaspoon |
aniseed
|
|
| ¼ | teaspoon |
caraway seeds
|
|
| ¼ | teaspoon |
fenugreek seeds
|
|
| ½ | teaspoon |
coriander seeds
|
|
| ½ | teaspoon |
cumin seeds
|
|
| 1 | x |
cinnamon
bark, broken, (1 inch) |
*
|
| 3 | each |
cardamom pods
crushed |
*
|
| ½ | teaspoon |
turmeric
|
|
| ½ | teaspoon |
chili powder
|
|
| 12 | ounces |
tomatoes
|
|
| 1 | teaspoon |
salt
|
|
| 3 | tablespoons |
corn oil
|
|
| Rice | |||
| 2 | teaspoons |
corn oil
|
|
| 2 | each |
cloves
|
*
|
| 3 | each |
cardamom pods
crushed |
*
|
| 1 | x |
cinnamon
bark, (1/2 inch) |
*
|
| 2 | cups |
basmati rice
|
|
| 1 | teaspoon |
turmeric
|
|
| 4 | cups |
water
boiling |
|
| 1 | each |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Curry | |||
| 1 | medium |
onions
finely chopped |
|
| 1 | inch |
ginger root
peeled and grated |
*
|
| 2 | each |
green chili peppers
seeded, and finely chopped |
*
|
| 3 | each |
cloves, whole
|
*
|
| 2 | each |
garlic cloves
crushed |
|
| 1.3 | ml |
aniseed
|
|
| 1.3 | ml |
caraway seeds
|
|
| 1.3 | ml |
fenugreek seeds
|
|
| 2.5 | ml |
coriander seeds
|
|
| 2.5 | ml |
cumin seeds
|
|
| 1 | x |
cinnamon
bark, broken, (1 inch) |
*
|
| 3 | each |
cardamom pods
crushed |
*
|
| 2.5 | ml |
turmeric
|
|
| 2.5 | ml |
chili powder
|
|
| 346.8 | ml/g |
tomatoes
|
|
| 5 | ml |
salt
|
|
| 45 | ml |
corn oil
|
|
| Rice | |||
| 1E+1 | ml |
corn oil
|
|
| 2 | each |
cloves
|
*
|
| 3 | each |
cardamom pods
crushed |
*
|
| 1 | x |
cinnamon
bark, (1/2 inch) |
*
|
| 473 | ml |
basmati rice
|
|
| 5 | ml |
turmeric
|
|
| 946 | ml |
water
boiling |
|
| 1 | each |
bay leaves
|
*
|
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.
