Recipe#11862

Title: Curry 02

From: rebecca didt pge93bks@studserv.uni-leipzig.de 
 Newsgroups: rec.food.recipes 
 Subject: Mild Indian Curry 
 Date: 14 Jul 1998 20:53:46 -0600 
 Message-ID: <35A932F8.42FC01A9@studserv.uni-leipzig.de> 

Quantity : 4 good servings
 2 teaspoons sesame seeds 
 1 1/2 teaspoons black cumin seeds
 1 1/2 teaspoons white cumin seeds 
 1 teaspoon wild black onion seeds
 2 teaspoons ground coriander
 1 teaspoon ground cumin
 1 teaspoon turmeric
 3 medium sized onions, finely chopped
 4 - 5 cloves garlic, crushed
 30 - 40g fresh ginger, finely chopped
 1 - 2 teaspoons mild curry paste 
 1 1/2 tablespoons tomato paste
 500g yoghurt
 200g whipping cream
 A handful of fresh coriander leaves, finely chopped
 5-6 teaspoons sugar
 Juice of 1/2 a lime
 3 - 4  tablespoons ground almonds
 2 tablespoons desiccated coconut
 40g creamed coconut
 a little vegetable oil or ghee
 a little milk
 Warm the oil or ghee in a wok or large heavy pan, and gently stir-fry
 the whole spices. They should just whisper !  Add the garlic and
 ginger and stir-fry for 1 minute. Add the onion and stir-fry for
 5 minutes. Add the curry paste and half of the fresh coriander.
 Stir well.
 If you are using chicken or veal, add 100g per person, cubed.
 Stir-fry till white.
 Add the tomato paste and ground spices, stir-fry for 1 minute.
 Turn up the heat a little, and stir in the yoghurt, cream, sugar
 and creamed coconut. Add the lime juice. Simmer the sauce for up
 to 1/2 an hour, but no less than 20 minutes, stirring from time to
 time. Add the rest of the fresh coriander, the almonds, the desiccated
 coconut and check the seasoning. Add salt and more sugar if you
 want; it is supposed to be fairly sweet, but you can make it how
 you want it. Simmer for another 10 - 15 minutes, stirring frequently.
 Add a little milk if it seems too thick, more almond if it seems
 too wet. It should be pourable but not runny.
 Fish (pre-cooked, boned and flaked) or cooked, peeled prawns can
 be added now and warmed in the sauce.