Posted: Fri Aug 21, 2009 9:24 am Post subject: curry
I seem to have lost the knack for making curry. I'm still making it the same as I used to, but it just doesn't turn out right. I think I need to try another one.
What's your favourite curry recipe? we like it medium-hot. well actually T likes it hot and I like it a bit more medium. _________________ Aqui, T and Baby Jack!
Hmmmm, bit of a tricky one really, we have Indian food most nights and have a couple of excellent cookery books for "proper" Indian food and not the westernised versions. We also keep a pretty comprehensive range of herbs and spices and don't use pre-made mixes or pastes. Do you like a smooth sauce type with big lumps of veg, dry with little sauce, small veg with sort of runny sauce, dahl types? Give me an idea of how you used to make it and I'll see what I can find in my books.
That sounds really nice Aqui, I've just printed it out!
Recommended books, I use 3 regularly. A must is "Indian Vegetarian Cooking" Michael Panda, then "The Asian Vegan Kitchen" by Hema Parekh and Eastern Vegetarian Cooking by Madhur Jaffrey. I like the first one the best as it's all Indian, the other two include Chinese and Indonesian too.
Aubergines are a good buy at the moment and this is a nice recipe. I sometimes steam a bit of cauliflower and add it near the end.
Baigan Aur Tamaarar Curried Aubergines and tomato
450gr aubergines
4 tablespoon ghee (any oil is fine)
1 small onion, finely chopped
2 small cloves of garlic, sliced
1/2 tsp turmeric
2 bay leaves
2.5cm cinnamon stick
2 tsp sea salt (or to taste)
1 tsp cayenne pepper
pinch of fresh grated ginger
5 tblsp natural yoghurt (I use soya )
4 medium tomatoes quartered
1 tsp garam masala
1. Wash and slice the aubergine
2 Heat oil in pan and saute onion and garlic till transparent. Add the turmeric, bay leaves and cinnamon and stir thoroughly for 2 mns
3. Stir in the aubergine, add salt, cayenne pepper and ginger, and blend well
Pour in yoghurt and bring to the boil - cook 10 mns or so.
4. Add tomatoes, cover pan and continue cooking for 10 mns, or until the aubergine is well cooked. (Add cauliflower here if using).
Thanks Kathy. We had it for dinner tonight (although I used courgette as well as aubergine and added some kidney beans) and it was lovely. T thought so too. J wouldn't eat it. But then it's not pasta! _________________ Aqui, T and Baby Jack!
That sounds really nice Aqui, I've just printed it out!
Recommended books, I use 3 regularly. A must is "Indian Vegetarian Cooking" Michael Panda, then "The Asian Vegan Kitchen" by Hema Parekh and Eastern Vegetarian Cooking by Madhur Jaffrey. I like the first one the best as it's all Indian, the other two include Chinese and Indonesian too.
Aubergines are a good buy at the moment and this is a nice recipe. I sometimes steam a bit of cauliflower and add it near the end.
Baigan Aur Tamaarar Curried Aubergines and tomato
450gr aubergines
4 tablespoon ghee (any oil is fine)
1 small onion, finely chopped
2 small cloves of garlic, sliced
1/2 tsp turmeric
2 bay leaves
2.5cm cinnamon stick
2 tsp sea salt (or to taste)
1 tsp cayenne pepper
pinch of fresh grated ginger
5 tblsp natural yoghurt (I use soya )
4 medium tomatoes quartered
1 tsp garam masala
1. Wash and slice the aubergine
2 Heat oil in pan and saute onion and garlic till transparent. Add the turmeric, bay leaves and cinnamon and stir thoroughly for 2 mns
3. Stir in the aubergine, add salt, cayenne pepper and ginger, and blend well
Pour in yoghurt and bring to the boil - cook 10 mns or so.
4. Add tomatoes, cover pan and continue cooking for 10 mns, or until the aubergine is well cooked. (Add cauliflower here if using).
5.Sprinkle on the garam masala before serving.
Serve with a rice dish.
I'll deffo try this one....what with abouth 30 aubergines to go??!!!
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