Crackingly good curry - even if i do say so myself - and low fat

[delicagirl]

i am on a curry roll at the moment and tonight made a fab one

Meat curry with celeriac, parsnip and carrot mash. i used pork but stewing beef, or diced pork or lamb or mince will do also

INGREDIENTS

400gms of meat
2 coloured peppers
packet green beans
packet carrot sticks - or buy fresh and chop
2 huge garlic cloves
1 parsnip
1/2 packet of sprouts (not compulsory)
2 huge mushrooms
1/2 a celeriac
1 parsnip
1 lemon

2 small teaspoons of

madras curry powder
ground ginger
ground cinnamon
paprika
coriander ground or fresh
cumin
fenugreek
tamarind paste
cayenne
12 cardamon pods
packet of passata
tin of sweet corn
2 heaped tablespoons of natural low fat yoghurt
2 spoons of jam or honey

tiny amount of oil

METHOD

Fry meat in a separate frying pan to seal

Fry chopped peppers, chopped green beans, mushrooms, garlic in TINY amount of oil, very slowly till most of the oil has been absorbed and the pan is almost dry. I turn up heat a bit then dry fry my spices stirring all the time. Add passata, juice of the lemon, a spoonful of honey or jam, tin of sweetcorn add any other veggies you have left overs, and the tamarind. Bring to the boil, then simmer - taste and adjust seasoning as you like it. The longer you simmer the more tasty it becomes. If it gets too dry then add more liquid - fruit juice, left over soup, water if you must. Its even better the next day.

Boil a pan of water for the celeriac, parsnip and carrot and sprouts - put sprouts in first they take a lot longer - when sprouts are almost cooked, set aside and then boil celeriac, carrots and parsnip till very soft. Keep warm. When curry frying pan is almost ready drain and mash the parsnip,celeriac, carrots with the natural yoghurt - lumpy mash is fine..

If you dont like any of the ingredients leave them out.

should feed 4 - i think... i dont often measure but make a big pot for several meals.......

 

[rockape]

i am on a curry roll at the moment and tonight made a fab one

Meat curry with celeriac, parsnip and carrot mash. i used pork but stewing beef, or diced pork or lamb or mince will do also

INGREDIENTS

400gms of meat
2 coloured peppers
packet green beans
packet carrot sticks - or buy fresh and chop
2 huge garlic cloves
1 parsnip
1/2 packet of sprouts (not compulsory)
2 huge mushrooms
1/2 a celeriac
1 parsnip
1 lemon

2 small teaspoons of

madras curry powder
ground ginger
ground cinnamon
paprika
coriander ground or fresh
cumin
fenugreek
tamarind paste
cayenne
12 cardamon pods
packet of passata
tin of sweet corn
2 heaped tablespoons of natural low fat yoghurt
2 spoons of jam or honey

tiny amount of oil

METHOD

Fry meat in a separate frying pan to seal

Fry chopped peppers, chopped green beans, mushrooms, garlic in TINY amount of oil, very slowly till most of the oil has been absorbed and the pan is almost dry. I turn up heat a bit then dry fry my spices stirring all the time. Add passata, juice of the lemon, a spoonful of honey or jam, tin of sweetcorn add any other veggies you have left overs, and the tamarind. Bring to the boil, then simmer - taste and adjust seasoning as you like it. The longer you simmer the more tasty it becomes. If it gets too dry then add more liquid - fruit juice, left over soup, water if you must. Its even better the next day.

Boil a pan of water for the celeriac, parsnip and carrot and sprouts - put sprouts in first they take a lot longer - when sprouts are almost cooked, set aside and then boil celeriac, carrots and parsnip till very soft. Keep warm. When curry frying pan is almost ready drain and mash the parsnip,celeriac, carrots with the natural yoghurt - lumpy mash is fine..

If you dont like any of the ingredients leave them out.

should feed 4 - i think... i dont often measure but make a big pot for several meals.......

don't forget to put a toilet roll in the fridge

 

[trevskoda]

I have just eat a virtual plate of said curry yum yum.:tongue:

 

[delicagirl]

don't forget to put a toilet roll in the fridge

HAHa!!! it wasn't really hot - i can make them super hot with lots more chilli and cayenne if i choose to - but there are so many rich flavours in this homemade recipe that the lack of "heat" really doesn't matter... Lime pickle as a side dish also makes it Very hot if you like lime

you can of course make rice with it but i prefer a mash.

 

[Robmac]

Glad to see you using so many Cardamons, I think they are one of the finest and most versatile flavours going.

 

[delicagirl]

Glad to see you using so many Cardamons, I think they are one of the finest and most versatile flavours going.

thank you i love cardmon

Rob / Channa have you found a way of "gathering them together" in the curry - so you can remove them all before serving - as when you crunch on one some folks dont like the pithy flavour of the inner seeds.

 

[Robmac]

thank you i love cardmon

Rob / Channa have you found a way of "gathering them together" in the curry - so you can remove them all before serving - as when you crunch on one some folks dont like the pithy flavour of the inner seeds.

Sorry Collette, can't help there. We usually crush them before adding to the paste and Julie usually picks them out when cooked.

If the odd one gets missed, we think it adds character to the meal.

 

[delicagirl]

Ah - i seem to remember my mother cooking everything from fresh, and she sometimes included little muslin type bags with draw strings which you could put things like bay leaves and other flavoursome goodies, then dangle into a pot and remove later.... she was in service in a big posh house in Halifax, working for the Machintosh Sweet family, and she had some most unusual recipes.

 

[Channa]

Ah - i seem to remember my mother cooking everything from fresh, and she sometimes included little muslin type bags with draw strings which you could put things like bay leaves and other flavoursome goodies, then dangle into a pot and remove later.... she was in service in a big posh house in Halifax, working for the Machintosh Sweet family, and she had some most unusual recipes.

Bouquet garni but in a bag, !!...I split the black cardomoms with the heel of a knife and add the seeds to season the oil, green I leave whole and pick them out as Rob says.

Channa

 

[andyjanet]

Break open the pods, then into a pestle and mortar to grind them up and add them to real coffee before you percolate, ohhhhhhhhh can smell it now, sorry that's giving the secrets away now

 

[delicagirl]

Break open the pods, then into a pestle and mortar to grind them up and add them to real coffee before you percolate, ohhhhhhhhh can smell it now, sorry that's giving the secrets away now

do you put the pod's outer skin in as well Andy ?

 

[Channa]

HAHa!!! it wasn't really hot - i can make them super hot with lots more chilli and cayenne if i choose to - but there are so many rich flavours in this homemade recipe that the lack of "heat" really doesn't matter... Lime pickle as a side dish also makes it Very hot if you like lime

you can of course make rice with it but i prefer a mash.

That is the way to go ,I was taught by the Nepalese lads that chilli was part of the story, The idea is you taste all the spices in the masala not overpower with chilli. Certainly a lot of the native dishes are spicy but not particularly hot. Especially those using fish ,pulses or daals

Channa

 

[Channa]

do you put the pod's outer skin in as well Andy ?

no crack with a knife and add the seeds, some people crack add and then fish them out...Cassia , bay etc your mum had the right idea...A lot of recipes the oil or ghee is seasoned with jeera seeds(cumin) cloves cardomoms and cinnamon

Channa

 

[delicagirl]

no crack with a knife and add the seeds, some people crack add and then fish them out...Cassia , bay etc your mum had the right idea...A lot of recipes the oil or ghee is seasoned with jeera seeds(cumin) cloves cardomoms and cinnamon

Channa

i have never infused oil with a particular flavour..... any reccomendations Channa - i use olive oil, although i do have solid coconut oil in the cupboard....

and how long for the infused flavour to "get into" the oil....

 

[Channa]

Don't forget too, and this is important, the Indians in the main do not use cutlery, their fork god blessed them with four fingers and a thumbs so they fish bits out as they go along...mopping sauces with naans chappati rotis etc.

I tis a bit strange to us but surprisingly comforting

Channa

 

[delicagirl]

Don't forget too, and this is important, the Indians in the main do not use cutlery, their fork god blessed them with four fingers and a thumbs so they fish bits out as they go along...mopping sauces with naans chappati rotis etc.

I tis a bit strange to us but surprisingly comforting

Channa

When i lived in Saudi Arabia for a few years i learnt that real bedouins used to use their left hand for toilet purposes, (sand was the only cleansing material available and was applied to the nether regions with the left hand - no water of course except at Waddis or oases) and so there was no need for cutlery as the right hand was used for eating with at a shared table.

The left hand is still thought of as an "unhygienic hand" - and the cutting off of the left hand as a form of punishment is a double whammy because no one would then eat with you - so you became a social pariah as well as handless.

 

[Channa]

i have never infused oil with a particular flavour..... any reccomendations Channa - i use olive oil, although i do have solid coconut oil in the cupboard....

and how long for the infused flavour to "get into" the oil....

I tend to use groundnut oil rather than olive, it takes a higher temperature without becoming tainted. to infuse is dead simple get the oil hot, add cumin seeds cloves a couple of cardomoms and perhaps bay and cinnamon stick......let them fry off the cumin will pop .....then turn the heat down and add onions and they take a good 25 minutes so they caramalise...then add ginger garlic...fry for a minute then add the meat it will seal in the masala ...add the additional spices , cover let it cook...add yoghurt fresh cream etc whatever you want.....add tomatoes tinned or freshly chopped ...cover and cook until the meat is done...add fresh chopped coriander, 40 seconds before removing off the heat. garnish with fresh coriander and chopped chilli ...the invoice is in the post :tongue:

Channa

 

[delicagirl]

I tend to use groundnut oil rather than olive, it takes a higher temperature without becoming tainted. to infuse is dead simple get the oil hot, add cumin seeds cloves a couple of cardomoms and perhaps bay and cinnamon stick......let them fry off the cumin will pop .....then turn the heat down and add onions and they take a good 25 minutes so they caramalise...then add ginger garlic...fry for a minute then add the meat it will seal in the masala ...add the additional spices , cover let it cook...add yoghurt fresh cream etc whatever you want.....add tomatoes tinned or freshly chopped ...cover and cook until the meat is done...add fresh chopped coriander, 40 seconds before removing off the heat. garnish with fresh coriander and chopped chilli ...the invoice is in the post :tongue:

Channa

i must have used the wrong culinary phrase.... If you put a flavouring into a bottle of oil to steep for a while in order to flavour the oil, how long would you need to steep it for before that flavour is then imparted to the meal which is being cooked at a later date ?

 

[Channa]

i must have used the wrong culinary phrase.... If you put a flavouring into a bottle of oil to steep for a while in order to flavour the oil, how long would you need to steep it for before that flavour is then imparted to the meal which is being cooked at a later date ?

I have no idea , I have never come across that in Asian cooking. Spices seem added as per required to the dish.

The Asians have various masalas which translates as spice mix , the most famous is garam masala which can be added during cooking or a condiment at the end. The history fascinating. Each garam is unique to the family and passed from mother to daughter closely guarded secrets and all that ..Thameena who is helping me out at the new years bash hopefully has her own Bassar mix ,,,which is a family mix and she won't share lol :scared:

Channa

 

[FULL TIMER]

I think this is the sort of thing you are talking about delicagirl https://www.google.co.uk/url?sa=t&r...xDJYr4kW7t6anLAqw&sig2=DeN43lF_InQeejjonPC_bA

As for oil I very rarely use it for cooking since discovering ghee, if I do use any it's normally rapeseed and normally mixed with a knob of butter