Phall

 

The hottest of all curries and must not be eaten by the unsuspecting.  It is an invention of restaurateurs over here to cater for western heat lovers.

 

INGREDIENTS 1.5lb (675gms) meat or poultry 1 large onion, finely chopped 8 cloves garlic, finely chopped 1oz (25gms) fresh ginger, finely chopped 3 tablespoons ghee or oil 14oz (400gms) tin of tomatoes 1 tablespoon tomato ketchup 1 tablespoon tomato puree                    12 fresh or dried chillies (or more)          salt

SPICES 1 teaspoon cumin, ground 1 teaspoon coriander, ground 3 teaspoon chilli powder 1 teaspoon dry fenugreek leaves, ground 1 teaspoon garam masala

1 ‑ Chop the meat and fry the onion, garlic and ginger until golden in half the ghee or oil.

 

2 ‑ Mix the "Spices" with a little water to make a paste. Add to the onion mixture and cook for 10 minutes.

 

3 ‑ Add the tomato (tinned, ketchup and puree) and chillies. Cook for a further 10 minutes.

 

4 ‑ Meanwhile fry the meat in a separate pan in the remaining ghee/oil until sealed (5‑10 minutes).

 

5 ‑ Combine all the ingredients.

 

 

For the best results casserole in oven 375°F / 190°C / gas 5 for about 45 minutes, stirring half way.  Alternatively cook on stove for 45 minutes stirring frequently.  Less time is required if cooking vegetables only.  This curry can left to marinade overnight or it can be frozen.

Vindaloo

 

This is a traditional recipe from Goa from which the restaurant favourite very hot curry derived.  Pork is the authentic meat to use, marinated in vinegar and spices prior to cooking.  Use all three groups of "Spices" as the recipe directs.

 

INGREDIENTS 1.5lb (675gms) meat or poultry. 0.5 cup of vinegar. 8oz (225gms) potatoes, peeled and cut in 1" cubes. 4 tablespoons of mustard or corn oil. 1 large onion, finely chopped. 4 cloves of garlic, finely chopped (or more). 2" (5cm) fresh ginger, finely chopped. 2 medium tomatoes, quartered. 1 tablespoon desiccated coconut.	SPICES ‑ 1 3 cloves, ground. 1 brown cardomen, ground. 1" (25mm) cassia bark, ground. 1 teaspoon white cumin, ground. 1 teaspoon fenugreek, ground. 0.5 teaspoon asafoetida.
SPICES – 2 6 red chillies. 3 green cardomens. 1 teaspoon black mustard seeds. 0.5 teaspoon black cumin seeds. 2 or 3 bay leaves.	SPICES ‑ 3 1.5 teaspoons of turmeric. 1 teaspoon chilli powder. 1 teaspoon cumin, ground.

1) ‑ Cut any fat off the meat, skin the poultry and cut into 1" (25mm) cubes.  Mix "SPICES 1" in the vinegar and leave for 10 minutes.  Mix these spices with the meat and potato and leave to marinade overnight (3 hours minimum).

 

2) ‑ Heat the oil to medium and put in "SPICES 2".  Cook for 5 minutes and then add the onion, garlic and ginger.  Cook for a further 10‑15 minutes, stirring to prevent sticking (add some water if necessary).

 

3) ‑ Add tomatoes, meat/poultry/marinade mixture and "SPICES 3".

 

4) ‑ For the best results casserole at 375°F/190°C/Gas 5 for about 45 minutes, stirring halfway.  Alternatively cook on stove for 45 minutes stirring frequently.  Less time is required if cooking vegetables only.

 

5) ‑ Either serve it when your ready, or let it cool and stand overnight to increase its pungency.  Garnish with desiccated coconut.

Beef  chilli  fry

 

Beef is the ideal meat for this recipe, but any principal ingredient can be used.  It is a hot dry aromatic curry.

 

INGREDIENTS 1.5lb (675gms) frying steak. 2 large onions, finely chopped. 4 cloves garlic, finely chopped. 2" (50mm) fresh ginger, finely chopped. 6 fresh green chillies. 14oz (400gms) tin of tomatoes, strained. ghee or oil salt.

SPICES 1.5 teaspoons coriander seeds, roasted and ground. 1 teaspoon cumin seeds, roasted and ground. A pinch of fenugreek seeds, ground. 2 cloves, ground. 1 green cardomen, ground. 2 teaspoons paprika. 1 teaspoon chilli powder.

1) ‑ Trim the steak of any fat and chop into 2" (50mm) pieces.

2) ‑ Fry the onion, garlic and ginger in the ghee or oil until golden.  Add the green chillies (chopped or whole as you please) and cook until soft.

 

3) ‑ Add the "SPICES", mix in well and cook for 5 minutes.  Add the tomatoes, mash them in the pan and cook for 5 minutes.

 

4) ‑ Add the meat.

 

5) ‑ For the best results casserole in oven 375°F / 190°C / gas 5 for about 45 minutes, stirring half way.  Alternatively cook on stove for 45 minutes stirring frequently.  Less time is required if cooking vegetables only. 

 

6) ‑ Add some juice from the tomatoes if gets too dry.  The meat should be tender in a nice rich sauce.  Salt to taste before serving.

 

Madras

A great restaurant favourite ‑ hot and very tasty in a sauce of tomato and ground almond.  Use both sachets as the recipe directs.

 

INGREDIENTS 2.0lbs meat or poultry. 0.5 cup corn or vegetable oil. 2 large onion, sliced long and thin. 14oz (400gms) tin of tomatoes. 2 tablespoons of ground almond. 2 tablespoons of tomato puree. 2 tablespoons of lime juice (lemon will just about do). salt. knob of ghee/marge/butter.   Bulb of fresh garlic.(1 heaped teaspoon or 1/2 a tube of paste. 1 cubic inch of fresh ginger (sliced thin) or 1 heaped teaspoon.

SPICES ‑ 1 0.5 teaspoon of black pepper, ground (more if you like heat). 2 teaspoons of chilli powder (more if you like heat). 1/2-2/3 bottle of Tabasco sauce. 1 teaspoon of white cumin, ground. 1 teaspoon of fenugreek, ground. 1 teaspoon of turmeric. 2 white cardomens, ground. SPICES ‑ 2 1 desert spoon of garam masala. 1 desert spoon of dry fenugreek leaves.   Lack of Cardomons and Fenugreek does not seem to matter.

Not strictly to the recipe but the dish benefits from

Remove the fat from the meat and cut into 1" (50mm) cubes.  Poultry can be left on the bone.  Fry in the oil to seal, then remove with a slotted spoon and leave to one side.

Fry the onion in the same oil until golden, then add “SPICES 1" and cook for a further 5 minutes.  Add the tinned tomatoes, almond and puree and mix well.  Cook for 10 minutes or so.

For the best results casserole in oven 400°F / 200°C / gas 6 for 45‑60 minutes, stirring half way through cooking time.  Alternatively cook on stove for 45 minutes stirring frequently.  Less time is required if cooking vegetables only.  Add a little water at any stage if it dries up.

Add the lime (or lemon) juice and "SPICES 2". 

Salt to taste then add a knob of ghee/marge/butter just before serving (this just makes it taste better).

Transfer into single serving Vitalite tubs for freezing or storage in fridge.  Safe time in fridge depends on the amount of garlic used, but a bulb should be good for three weeks.

If the curry stiffens up in the Vitalite tubs then add some milk and adjust viscosity with "Instant Cheese Mix".

Green chicken curry

Ingredients root ginger - 1 x 2" piece (peeled and chopped). coriander - 40gms fresh . green chillies - 2/4  chopped. garlic - 4 cloves. onions - 2 quartered. plain flour - 1 tablespoon . chilli powder - 1 teaspoon . chicken - 8 thighs. oil - 3 tablespoons . water - 1/2 pint . coconut - 2 oz creamed . juice of a lemon.

Place the ginger, coriander, chillies, garlic and onions in a food processor and puree.

 

Mix flour, 1 teaspoon salt and chilli powder together in a bag, add the meat and shake like buggery to coat the meat.  Heat oil, fry the meat until golden, remove and set aside.

 

Add spice paste (puree) to pan  and fry, stirring for 5 minutes,  Stir in water and salt to taste.

 

Return meat to pan, cover and simmer for 25 minutes.  Stir in coconut, add lemon juice, cover and simmer for 10 mins.  SERVE.

 

Milburn standard curry

Ingrediants   2        Tins Tomatoes, 1        Tablespoon Ground Almond, 1        Stock cube, 1-2     Onions, 1-2     Large carrots, 3oz     Mung Beans (1 handful), 3oz     Kidney Beans (1 handful), 1        Tablespoon Tomato Puree, 2        Chopped Green Peppers.

Spices 1             Bulb Garlic / 1 Heaped Teaspoon /     1/2 tube paste. 1      Heaped Teaspoon Cumin, 1      Heaped Teaspoon Cayenne Pepper, 1      Heaped Teaspoon Ginger, 1      Heaped Teaspoon Mustard, 2      Heaped Teaspoon Turmeric, 1/4   Bottle Soy sauce, 2-3   Tablespoons Worcestershire Sauce,

 

 

Soak the Mung and Kidney beans for a day or so.

Lob everything into a slow cooker, except the carrots and green peppers.  Top up to surface of solids with water.  Stir and mix thoroughly.

Slow cook on HIGH for 4-5 hours then add the chopped carrots.

 

1.    Slow cook on medium/auto for 8 hours.  Turn off cooker, add the Green Peppers stir in well and leave to cool for 1 day and transfer into single serving Vitalite tubs.

1.

1. Safe time in fridge depends on the amount of garlic used, but a bulb should be good for three weeks.

 

2.    If the curry stiffens up in the Vitalite tubs then add some milk and adjust viscosity with "Instant Cheese Mix".

Jack