KURRY CORNER

 The Calypso,  The Bombaywalla, The Madrasi [Un-roasted Curries]

·                 INGREDIENTS

·                 Any Meat or Vegetables 500grams

·                 Crushed Ginger 1 teaspoon

·                 Crushed Garlic 1 teaspoon

·                 Onions Sliced Fine 2

·                 Cooking Oil 2 Tablespoons

·                 KUMARI Un-roasted Curry

·                 Curry Powder 1 tablespoon [+/-]

  DIRECTIONS

1.              Heat the Oil in a Pot/Saucepan and sauté the   Onions

2.              Add the Ginger, Garlic and the Un-roasted Curry Powder of your choice, and continue frying for a minute or so. Sprinkle some water to prevent burning if necessary.

3.              Add the Meat and/or Vegetables and keep stirring until the Meat is sealed.

4.              For gravy, add a cup of Water, Coconut Milk or Yoghurt.

5.              Mix well. Bring to the Boil quickly then lower heat to simmer till Meat is tender. Let it rest for at least an hour before serving, with Rice/Roti and accompaniments.

The Fijian, The Lankan

[Roasted Curry Powders]

·                 INGREDIENTS

·                 Any Meat or Seafood [Green Prawns, Calamari etc]

·                 Crushed Ginger 1 teaspoon

·                 Crushed Garlic 1 teaspoon

·                 Onions Sliced Fine 2

·                 Ripe Tomato diced 1

·                 Roasted Curry Powder of your Choice 1 tablespoon [+-]

·                 OPTIONAL Turmeric Powder 1 teaspoon

·                 Chilli & Salt to Taste.

  DIRECTIONS

1.              Heat the Oil in a Pot/Saucepan and sauté the sliced ONIONS till golden brown.

2.              Add the GINGER, GARLIC and MEAT and stir till meat is sealed.

3.              Add the ROASTED CURRY POWDER and optional Turmeric and Chilli. Mix well. If using Seafood instead of Meat, add it now, as it cooks rather quickly.

4.              For gravy add a cup of water and the Diced TOMATO.

5.              Bring to the boil quickly, then lower heat to simmer till done. This is a “Dry Curry”, so the liquid should be kept to a minimum. Any excess should be allowed to evaporate towards the end of cooking. When ready rest it for at least an hour before serving with Roti/Bread.

Bon Apettio!

P.S. Roasted Curry Powders should not be sauté [fried] and may be added at a later stage of the cooking process

The Goan Vindalooo

[Very Hot, Hot, Hot]

·                 INGREDIENTS

·                 Stewing Pork—Diced  - 700grams

·                 Ginger 3cm Piece

·                 Garlic 6 plump cloves

·                 Onions chopped fine 3

·                * Jaggery/Brown Sugar 1/2 teaspoon [*Palm Sugar]

·                 Tamarind Concentrate 1 tablespoon

·                 Cider Vinegar 4 teaspoons

·                 Cooking Oil 1/3 cup

·                 The Goan [Vindalooo] Curry Powder 2 tablespoons +/-

DIRECTIONS

1.              Blend the GINGER, GARLIC, TAMARIND, JAGGERY, CIDER VINEGAR and the Goan [Vindalooo] CURRY POWDER to a fine paste.

2.              Rub some of the paste onto the PORK and allow to marinate for 15 minutes.

3.              Heat the OIL in a Pot/Saucepan and sauté the ONIONS till golden brown.

4.              Add the remaining PASTE to the ONIONS and continue frying for 3 minutes. Sprinkle some water to prevent burning if needed.

5.              Stir in the Marinated PORK for 5 minutes.

6.              Add 4 cups of hot water, bring to boil quickly, then lower heat to simmer till done. Add salt to taste.

The GOAN [Vindalooo] tastes better with age. So leave in the fridge and eat next day. Can be frozen for up to 6 months. Buuuuuuup……..!

Tandoori

[Marinade]

INGREDIENTS

·                 Skinless Chicken, whole pieces 1kg

·                 Plain Yoghurt 1/2 cup

·                 Garlic 12 cloves

·                 Lemon Juice 2 teaspoons

·                 Vinegar 2 teaspoons

·                 Cooking Oil 2 teaspoons

·                 KUMARI TANDOORI Masala 2 teaspoons

·                 Ghee for basting and Salt to taste

DIRECTIONS

1.               Blend the GARLIC, VINEGAR, COOKING OIL, YOGHURT, KUMARI TANDOORI MASALA and SALT to a fine paste.

2.               Make deep scores on the Chicken and marinate it in the LEMON JUICE and SALT for 15 minutes

3.               Apply the blended Paste all over the Chicken and let it marinate for 2 to 3 hours.

4.               Grill/Roast in hot Griller/Oven for 30 to 40 minutes, basting with GHEE from time to time until the Chicken is tender. Serve immediately with wedges of Lemon Naan & on Onion Salad. Tandoori tastes better eaten immediately!

BUTTER CHICKEN RECIPE

Ingredients; Chicken Pieces Boneless & Skinless 500 grams. Butter 50 grams; Cream 1 Cup; Tomato Puree 2 Cups; Ginger Paste 1 tsp. Garlic Paste 1 tsp.  Kumari Butter Chicken Spice Mix 4 teaspoons. Salt to taste and Coriander Leaves to Garnish [optional].

Sauté the Ginger & Garlic paste one minute using half the Butter, in an Indian Wok or a heavy frying pan. Then add the chicken pieces and fry till golden brown. Remove from pan and set aside. Heat remaining Butter in the same Pan and add the Tomato Puree, the Kumari Butter Chicken Mix and Salt to taste. Stir well for 1 minute. Do not burn. Add a little water, just enough so as to keep the gravy thick and bring to boil quickly. Then reduce the heat and add the stir fried Chicken Pieces. Stir gently, coating the Chicken with the gravy. Add 1/2 cup Cream and simmer for 10 minutes! Remove and serve HOT! - ENJOY!

GARAM MASALA Garam Masala contributes both flavour and aroma to a Curry. A teaspoon may be mixed with a bland Curry Powder before cooking or sprinkled on top towards the end of cooking, then covered and let rest for an hour before serving.

PANCH PHORAN Panch Phoran [Five Spices] are whole spices which flavour dal, rice and vegetable dishes. It is used to season hot oil/ghee which is poured over a dish and mixed before serving. The seasoned oil/ghee may also be used to cook curries.

RICE There is a huge variety of Rice available on the market. One can choose from the exotic Basmati and Jasmine, to a long range of long and short grains in assorted colours. However it is best when cooked right! If you use a Rice Cooker, BEWARE. Rice Cookers are unable to gauge the age of Rice and advise on corresponding amount of water to add. Unless you get that right you may have to eat your efforts as a Rice Pudding! The absorption method has similar pit falls. Personally, I go for the boil and drain method which can guarantee perfect rice every time irrespective of age. Bring to the boil in plenty of salted [optional] water in a large pot. Add the raw Rice to the boiling water. Stir to prevent lumping and partially cover whilst cooking for about 15 minutes before testing. The Rice should be just over ‘Al Dente’ as you drain it into a colander and leave covered for a while. When ready to serve toss the Rice in the colander to fluff it up and do what you do best. —- MANJA!!