January 28, 2010

Indian Food Recipe

As promised, the Indian Night Menu continues!
Beef Coconut Curry
by Tedd

2-3 onions diced
T cumin seeds
2 whole bay leaves
3 serrano peppers (optional)
approx. 1T whole Garam Masala (cardamom, cinnamon stick, anise seed, fennel seed, cloves)

1/2 c ginger/garlic paste
2 onions liquefied (w/ a little water or oil)
4-5 lbs meat of your choice (or veggies if you want it to be a veggie dish)

2T cumin powder
2T coriander powder
1t turmeric powder (optional)
salt to taste
1t pepper
1/2 t red chili powder
1T garam masala powder (optional)
1 lg can diced tomatoes (between 20-30 oz)
water/chicken or beef stock
1 can unsweetened coconut milk



1.   Cover the entire pan or pot bottom with oil (olive oil is the healthiest….but remember to   just use plain olive oil not extra virgin).
2.   Once oil is hot (dances when hit with water drop) add:
a.      2-3 whole onions (diced fairly small)
b.     tablespoon of whole cumin seeds
c.      2 bay leaves
d.     3 chopped Serrano peppers (optional if you want it spicy)
e.      (other whole garam masala seeds are optional: black/green cardamom, cinnamon stick, cloves, fennel seed, anise seed, etc.)
3.   Let the onions get golden brown in the hot oil then add:
a.      ½ cup ginger garlic paste (equal portions of ginger and garlic, blended)
b.     2 onions (liquefied in a blender with a little water or oil)
4.   After the liquefied ginger/garlic paste and onions have cooked for 5-10 minutes add 4-5  lbs Chicken, beef, fish, goat, lamb, pork, or any veggie of your choice.
5.   Right after adding the meat or veggies add:
a.      2 T Cumin powder
b.     2 T Coriander powder
c.      1 t turmeric powder (optional, mostly for color)
d.     Salt to taste
e.      1 t Black pepper
f.        ½  t red chili powder (the kind from an Indian store not American chili powder that McCormick sells)
g.      1 T garam masala powder (optional…. recommended esp for veggie dishes)
6.   Right after adding the spices you need to one or all of the following to help make the  gravy and prevent everything from sticking:
a.      4 chopped tomatoes
b.     water
c.      chicken/beef stock
7.   once there is a decent gravy, you can cover the pot/pan and let the meat cook for another  ½ hour to hour…..basically until meat becomes tender….seeing oil rise to the surface is  another indicator that the dish is probably ready.   Add water as necessary to prevent  burning toward the end.
8.   For coconut curry dishes (my personal favorite), add a can of coconut milk about 10  minutes before the meat is ready. This is typical of south Indian curries.
9.   Garnish every dish with coriander leaves (cilantro).
 
 Remember* stir constantly throughout steps 1-6 so that things don’t burn.  Add water whenever you need to salvage stuff from getting too stuck and burning.  Feel free to mix things up and experiment….that’s what I do and so every curry turns out a little bit different. Always serve curries with either rice or chapatti/naan (tortillas/pita bread) 

 *disclaimer: I’m not Indian so if another Indian shows you a different way of making curry I’d go with their suggestion.

2 comments:

  1. I have all these ingredients! Hopefully, I can make this and have it turn out!

    ReplyDelete
  2. Yes! I hope you enjoy it! My husband Tedd wrote this up and he makes fantastic curry. I just noticed too that the can of coconut milk isn't mentioned in the ingredients list, but it's there in the recipe instructions.

    Please let me know how it goes for you!

    ReplyDelete

thanks for the comments - they make my day!

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