Making lots of curry

[johnfb]

Just because it was a slow posting day I will post this:

Made more curry today:

Chicken Dhansak with pilau rice

[wheels]

What type of lentils have you used in this one John?

Phil

[johnfb]

Red split ones.

i made Tarka Dall first and then added this to the meat, spices and base sauce.

It turned out really nice too.

John

[wheels]

Thanks John

[johnfb]

Here's the recipe if anyone is interested:


PART ONE:
You have to make tarka dall first:

Recipe:

1 cup red split lentils
4 cups water
half a teaspoon salt
1 small onion chopped
2 cloves garlic finely chopped
4 tablespoon melted vegetable ghee
half a teaspoon of turmeric
1 teaspoon garam masala

Put the lentils into a saucepan with the water, add the salt, and bring to the boil.
Then simmer for 20 minutes, or according to the instructions on the pack, skimming off any froth that gathers at the top.
As the dal is cooking fry the onions and garlic in the ghee until the onions are just brown.
Add the turmeric and garam masala to the onions and cook for about 30 seconds.
Add this onion mixture into the cooking lentils.
Cook, stirring occasionally, for a total of one 30 minutes, at the end of which you should have a yellow, soup-like consistency.


PART TWO

2 tablespoon vegetable oil
200ml of the base gravy
4 tablespoons of the tarka dall
2 breasts of chicken cut into chunks
1 teaspoon teaspoon salt
half a teaspoon chilli powder
1 red chilli chopped
1 teaspoon garam masala
1 teaspoon ground cummin
1 teaspoon of tamarind concentrate
1 tablespoon of sugar
1 tablespoon chopped fresh green coriander

Cook the chicken in the oil until almost done, this will take only a few minutes
Add the curry sauce and lentils and bring to the boil
Add the salt, chilli powder,red chilli. garam masala, cumin and sugar
Stir well and continue to cook on a high heat
Add the tamarind concentrate and continue to cook for about five minutes, or until sauce thickens, stirring regularly.

Now turn the heat down to a simmer and cook for a further three minutes. Stir occasionally.

Serve sprinkled with the green coriander.

[NCPaul]

I hope I'm not the only one with curry base in the fridge. Thanks John for a terrific recipe and another food obsession to tangle with.

[johnfb]

You're very welcome, it's a lovely recipe, sweet, sour, hot, really nice.

john

[johnfb]

Here's a new one for you all;

Pre cooked chicken (whatever amount you normally use)
2-3 Tablespoons of Balti paste (see below for full recipe)
200 ml base gravy
1 onion chopped
Oil or ghee
2 cloves of garlic sliced or crushed
1 tablespoon of garam masala
Fresh coriander and some for sprinkles on the finished dish


1. Melt the oil or ghee in a wok or pan
2. Add the garlic and fry for a minute or two being careful not to burn
3. Add the chopped onions and cook for 3 minutes
4. Add the Balti paste and garam masala and cook for a further 3 minutes
5. Add your precooked chicken or meat and cook for 3 minutes
6. Add half the base gravy and cook until reduced by half
7. Add the rest of the base gravy and cook for 2 minutes
8. Add the coriander and cook for a further 2 minutes

Sprinkle with the remaining coriander and serve


Balti Paste:

Dry fry the following for 2-3 minutes:

4 tablespoons of coriander seeds
2 tablespoons of cumin seeds
2 cinnamon sticks
2 teaspoons of fennel seeds
2 teaspoons mustard seeds
2 teaspoons of cardamom seeds
1 teaspoon of fenugreek seeds
6 cloves

Allow to cool and grind in a grinder or use a pestle and mortar to get to a fine powder.

In a bowl add:

20 fresh curry leaves, (or a handful of dried)
4 fresh bay leaves
1 tablespoons of tumeric
2 crushed cloves of garlic
1 tablespoon of freshly grated ginger
1 teaspoon of chili powder
185 ml of malt vinegar
The spice mix above


Heat up 125ml of vegatable oil in a frying pan, add the paste above and fry for 5 minutes.
Add 60ml of water and blend in well.
Pulse in a blender when cooked to get a chunky mix or blend to a fine paste.

Use 2-3 tablespoons in the recipe with curry base



Change the amount of paste in the cooked dish to suit your taste