Thursday January 7th 2016
This is a wonderful dish from the Nilgiri Hills of Southern India.
1 lb Beef or Chicken
3 tablespoons Corriander
1/2 teaspoon Cumin
1/2 teaspoon Turmeric
1/2 to 1/4 teaspoon Chilli
Olive oil, two tablespoons.
Can of chopped tomatoes
2 large Potatoes
Squeeze of lemon Juice, if chicken
Dash of vinegar, if beef
Rice and/or Naan Bread
This serves 4 people.
1. Mix the corriander, cumin, turmeric and chilli in a tea-cup or mug. Then using a teaspoon, spoon the mixed spices into another cup one spoon at a time, each time add a very small amount of water (less than a teaspoon) and mix together. This will make a smooth paste. Be careful not to over water as you want a paste.
2. Chop onions and fry with the olive oil in a cooking pan, until softened but not brown.
3. Add the paste to the fried onions and mix well, frying for a few minutes. Add teaspoon of water at a time if too dry.
4. Add the can of chopped tomatoes.
5. Add the cloves.
5. Optionally brown the meat first (I prefer not to as it is more tender then).
6. Add the meat to the pan.
7. Bring to the boil and then simmer on a low heat. I prefer to do this for a very long time (one or two hours) on a very low heat.
8. Part boil the potatoes in another pan. Do not over boil otherwise they will break up later.
9. Add the part boiled potatoes to the meat and spices 30 minutes after step 7
10. If chicken towards the end add a squeeze of lemon juice, or vinegar if beef.
11. Ensure meat is cooked and then serve with rice or Naan bread.
12. The curry can be prepared the night before and then re-heated before serving. This actually makes the curry taste even better as it marinates overnight.
1. Finely chop the tomatoes and onion.
2. Mix together in a small dish with plenty of vinegar.
3. Place dish on table so guests can take spoonful to add to the side of their plate
4. For a truly great experience also serve popadums and mango chutneyTweet Share on Facebook