Recipe#11853

Title: Curries 01

Newsgroups: rec.food.recipes 
 From: jane@un.seqeb.gov.au (Lady Jane) 
 Subject: COLLECTION: Curry 
 Message-ID: CKBCM5.5yx@un.seqeb.gov.au 
 Organization: Home 
 Date: Fri, 28 Jan 1994 00:13:16 GMT 

**Pumpkin Fugadh**
 mild sweet curry ideal as compliment to a really hot curry
 1/2kg diced butternut pumpkin
 1 finely chopped onion
 1 finely chopped tomato
 1/2 tsp mustard seeds
 1/4 tsp turmeric
 4 tblsp oil
 400ml coconut cream
 200ml water
 salt to taste
 coriander leaves for garnish
 Heat oil and cook mustard seeds until they burst
 Add chopped onion and fry until tender
 Add chopped tomato and tumeric, cook briefly (approx 2 mins)
 Put in the diced pumpkin, salt and water.
 Stir well to coat the pumpkin
 Add coconut cream.
 Cover and cook until pumpkin is soft - this depends on how small/large you
 dice
 Garnish with chopped coriander
 **Palak Gosht**
 (Lamb and Spinach)
 2 tblsp oil or ghee
 2 medium onions, sliced thinly
 6 cloves garlic, crushed
 2" piece fresh ginger, finely chopped
 1.5 tsp turmeric
 2 tsp chilli powder
 1/2 tsp ground black pepper
 1/2 tsp ground fenugreek
 2 tsp ground coriander
 1 tsp ground cumin
 2 tsp hot paprika
 1 kg lean diced lamb
 2 x 400ml coconut cream
 1.5 tsp salt
 2 curry leaves (optional)
 1 pkt frozen Finessa chopped spinach
 Heat oil in heavy pan.
 Add onions and fry until golden brown
 Add garlic, ginger and all spices except salt
 Fry for 5 minutes until fragrant. If mixture is too dry add a little water.
 Stir regularly to prevent burning
 Add lamb and toss through to coat with onion/spices. Fry further 10 minutes,
 stirring to prevent burning/sticking
 Add thawed spinach and mix thoroughly.
 Add coconut cream and salt. Stir well.
 Add curry leaves, bring to a rapid boil
 Reduce heat and allow to simmer for at least _1.5_ hours covered.
 Remove lid and simmer till sauce reduces, usually 15-30 minutes.
 This is an exceptionally hot curry, if you prefer a milder  curry reduce by
 half the following
 ingredients: chilli powder and hot paprika.
 This recipe also lends itself to substituting chicken for the lamb.
 **Alu Gosht Kari**
 (Meat and Potato curry)
 1.5kg beef skirt steak
 1/4 cup oil
 1 tsp black mustard seeds
 1/2 tsp fenugreek seeds
 6 cloves garlic, crushed
 1 tblsp ginger, finely chopped
 3 medium onions, finely sliced
 1.5 tsp turmeric
 2 tblsp coriander
 1 tblsp cumin
 2 tsp chilli powder
 3 tsp salt
 2 tblsp vinegar
 2 tsp garam masala
 2 tblsp extra vinegar
 750g cubed potatoes
 2 tbls fresh coriander
 Cut steak into cubes.
 Heat oil and fry mustard seeds till they burst.
 Add fenugreek, garlic, ginger and onion. Fry until onions are golden.
 Add turmeric and fry 1 minute.
 Add coriander, cumin and chilli. Stir well.
 Add salt and vinegar, and fry until liquid evaporates.
 Sprinkle in the garam masala and mix well.
 Add meat and turn till coated.
 Add extra vinegar if spices start to stick.
 Reduce heat, cover and simmer for 1.5-2 hours.
 Add cubed potatoes and cover. Cook for further 20-30 minutes
 or until potatoes are cooked.
 Garnish with fresh coriander.
 **Zeera Murg**
 (Cumin Chicken)
 1.5 -2 kg Chicken thigh cutlets or breasts, whole or in fine strips
 Juice of 2 lemons
 1 tsp salt
 2 tsp cayenne
 2-3 oz flour
 3-6 oz butter
 2 onions, finely sliced
 2 cloves garlic, crushed
 2.5 inch piece root ginger, finely chopped
 2-4 tsp cumin seeds
 500ml yoghurt*
 150ml fresh cream* (or equal quantity of sour light cream)
 1 can coconut cream (if mixture seems too dry through prolonged cooking)
 thinly pared rind of 1 lemon, in 1 piece 
 Place chicken on a large plate and rub over with lemon juice.
 Set aside for at least 20 minutes, then pat fry with kitchen paper.
 Mix salt, cayenne and flour on a plate and dredge chicken pieces, shaking
 off excess.
 Melt butter in pan, add the chicken and fry until browned.
 Add onions, garlic, ginger and cumin seeds and fry until golden brown.
 Stir in yoghurt, cream and lemon rind.
 Return chicken to mixture and mix until all chicken is well coated.
 Bring to the boil, reduce the heat to low, and simmer for 1 hour or until
 chicken is cooked.
 Uncover the pan for the last 20 minutes, to allow sauce to reduce.
 Discard lemon rind (if you can find it) before serving.
 I found that the mixture was too dry for the quantity of chicken, so I used
 additional yoghurt/sour cream and the coconut cream to get the consistancy 
 I liked.