Chris Blair's Hot Curry
beef, chicken, curry, indian, pork
quick, tofu
1 1/2 lb meat
1 large onion finely chopped
8 cloves garlic finely
1 chopped
1 oz grated fresh ginger
3 tablespoon oil/ghee
14 oz tinned tomatoes
1 tablespoon tomato ketchup
1 tablespoon tomato puree
12 fresh red chillis
1 spices:
1 teaspoon cumin
1 teaspoon coriander
3 tablespoon chilli powder (as in ground
1 chillis!)
1/2 teaspoon fenugreek
1 teaspoon garan masala
1 salt
Chop the meat up ,and fry in half the oil until sealed , 5-10minutes. Fry onion , garlic and ginger until golden in the remainder of the oil until golden ( in a separate pan). Mix the spices with a little water and add to onion mixture , cooking for ten minutes , or until all the water has been lost. Add tomatoes ( tinned,puree&sauce) plus chillis , and cook for another ten minutes. Combine both mixures in a casserole dish and cook in the oven at 200 degs C for 1 hour , or simmer gently on the stove.
Leave one day and reheat!!
A recipe for a hot curry , from the Curry Club's "Indian Restaurant Cookbook" , ISBN 0-86188-378-0 , by Pat Chapman.
From: Chris Blair
Yield: 1 servings