Korma with shrimps
Ingredients
1 tbsp oil
1 cinnamon stick
1 tsp chilli powder
1 tsp all spice powder
1 tbsp garlic-ginger, crushed
1 tsp Kashmiri chilli powder
2 tbsp tomato puree
3 cups water
3 tbsp yoghurt
4 cardamom pods
4 tbsp fresh cream
15 large shrimps, peeled
and de-veined
Salt to taste
Method
Wash and drain shrimps, and if using frozen shrimps, drain them, too. Mix yoghurt, Kashmiri chilli powder, all spice powder, tomato puree, cream, chilli powder and water in a large bowl. Add salt to taste and put aside. Heat oil in a pan and add garlic, ginger, cinnamon and cardamoms. Sauté on low heat for a while and add the spice mixture. Bring to a boil stirring once in a while. Add shrimps and cook till pink and firm, stirring constantly and until the sauce starts to thicken. Serve hot with naan or rice.
Shahi mutton
Ingredients
1/2 tsp Kashmiri chilli
1 tsp salt
1 cinnamon stick
1kg mutton, cubed
1 tsp ground cardamom
1 1/4 cups cream
2 tbsp ginger, chopped and peeled
2 tsp cumin seeds
2/3 cup vegetable oil
3 onions, chopped
5 tbsp almonds, blanched
6 tbsp water
6 whole cloves
8 cloves garlic, peeled
Method
In a blender or food processor, combine garlic, water, almonds and ginger and make a smooth paste. Keep aside.
In a pan or a pressure cooker heat oil and add cardamom, whole cloves and cinnamon stick. Stir and then add chopped onions and cook till they are light brown. Lower flame and add the paste. Fry, stirring for a couple of minutes, add the meat and fry five to 10 minutes. Now add about two cups of water, cumin seeds, Kashmiri pepper and salt. Mix well, cover and cook at medium heat till the meat is tender. About half way through the cooking, lower the flame and add cream. Mix well, cover and cook till the meat is tender and the oil comes on top.
A few drops of korma essence can be added to enhance the flavour. Serve hot with naan or rice.
Shahi chicken korma
Ingredients
1/2 cup oil
1 cardamom
1 tsp chilli powder
1 kg chicken pieces
1 tsp coriander powder
1 pinch nutmeg (jaifal)
2 tbsp garlic-ginger paste
4 green cardamoms
5 tbsp yoghurt
5 onions, medium-sized
8 cloves
10 whole black peppers
Salt to taste
A few drops of khewra essence
Method
Slice the onions finely and fry on low flame till they are golden-brown. Remove the fried onion from the oil and keep aside. Now add all the spices, except nutmeg and yoghurt, in the oil and add a little water to prevent burning. Mix well. Add the chicken pieces and fry for a couple of minutes on high flame.
Add about a cup of water, or as much as needed, and cover. Now crush the fried onions and mix with yoghurt, and add to the chicken. Mix well, cover and cook at medium flame till the chicken is done. Add a little water if the gravy is too dry. Just before taking off the heat, add a pinch of nutmeg and a few drops of khewra essence. Garnish with finely cut ginger and coriander leaves. Serve hot with naan.
Dilpasand korma
Ingredients
1/2 kg mutton
1/2 cup coconut paste
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1 cinnamon stick
1 pinch nutmeg powder
1 tsp red chilli powder
1 tbsp garlic-ginger paste
1 cup onions, finely chopped
1 tsp roasted coriander powder
2 tbsp poppy seed paste
3 bay leaves
4 green cardamoms
4 tbsp oil
6 cloves
Salt to taste
Method
Dry roast the cloves, cardamom, nutmeg powder, cumin seeds, cinnamon stick and grind into a fine paste. In a pan or a pressure cooker, heat oil and add bay leaves and chopped onions to it. Once the onions are golden-brown, add the ginger-garlic paste, mutton pieces and fry for a while. Now add grounded masala paste, turmeric powder, red chilli powder and some water. Sprinkle salt, cover the pan and cook for a while. Once the mutton is tender, add the poppy seed paste, coconut paste and coriander powder. Add more water if the gravy is too dry, and cook on low heat for another 10 minutes. Serve hot.
Marinated Grilled Lamb With Lime And Cumin
2 medium onions
6 medium cloves garlic
1/2 cup olive oil
3 1/2 tablespoons chili powder
1 1/2 tablespoons cumin
1 1/2 tablespoons dried oregano
2 1/2 teaspoons salt
3 medium limes
3 medium jalapeńo chiles
7 1/2 pounds leg of lamb- boned and butterflied
PREPARATION: Peel and cube the onions and put them into the workbowl of a food processor fitted with the metal blade. Peel the garlic and add it to the processor along with the olive oil, chili powder, cumin, oregano, and 2 1/2 teaspoons salt. Squeeze in 1/4 cup lime juice. Stem the jalapeńos, add them to the processor, and process to a smooth paste. Put the lamb and the paste in a large, non-reactive bowl or baking dish and turn the meat once or twice to coat it completely. Cover and refrigerate, turning occasionally, for 24 hours.
COOKING: Remove the meat from the refrigerator and bring it to room temperature. Heat the grill and adjust the rack to about 6 inches from the coals. Or, adjust oven rack to high position and heat the oven to 400°F. Grill or roast the lamb, turning occasionally and basting frequently with the paste, until the internal temperature of the lamb at the thickest point registers 130°F, 45-50 minutes.
SERVING: Transfer lamb to a cutting board, cover loosely with foil and let rest 10 minutes. Thinly slice the lamb across the grain.
Serves: 8 to 10
Prep Time: More than a day
NOTES : A spicy, tart lamb grill with West Indian accents.
The leg is boned and butterflied to produce a flat piece of meat that is easy to carve. The finished leg furnishes meat ranging from medium rare to well done, and the crusty, spicy exterior is a wonderful foil for the juicy meat. The leg can be served fajitas-style: sliced thin across the grain and folded, along with salsa and guacamole, into warmed flour tortillas or served with potatoes and vegetables.
Yield: 10 servings
Preparation Time: 24:00
Lamb Curry
3 tablespoons butter
2 medium onions; chopped
1 clove garlic; minced
1 pound boneless lamb shoulder; cubed
1 1/2 tablespoons white flour
3/4 cup broth (optional) vegetable; chicken or beef or water
1 cup yogurt or coconut milk
1/2 teaspoon brown sugar
1 tablespoon (plus 2 tsp.) curry powder
1/8 teaspoon ground cloves
2 seeded Ancho chillies; chopped (optional)
1/4 cup raisins or currants
Salt
4 cups cooked rice (optional)
In a heavy skillet, sauté onions and garlic in butter until light golden. Remove onions and garlic, leaving as much of the butter as possible. Sauté the lamb chunks, turning constantly until browned, then add flour to it and toss. Add the onions and garlic again, the broth, the yogurt or coconut milk and all remaining ingredients except the salt and the raisins. Simmer for 30 minutes (stirring frequently), add raisins and simmer for 10 more minutes (or until meat is completely tender). Add water or more broth if you desire a thinner sauce. Salt to taste and serve over rice.
NOTES : Spicy cubed lamb in an onion-garlic yogurt sauce.
This dish is best served over boiled or steamed rice.
Yield: 4 servings
Preparation Time: 1:00
Marinated Grilled Lamb With Lime And Cumin
2 medium onions
6 medium cloves garlic
1/2 cup olive oil
3 1/2 tablespoons chili powder
1 1/2 tablespoons cumin
1 1/2 tablespoons dried oregano
2 1/2 teaspoons salt
3 medium limes
3 medium jalapeńo chiles
7 1/2 pounds leg of lamb- boned and butterflied
PREPARATION: Peel and cube the onions and put them into the workbowl of a food processor fitted with the metal blade. Peel the garlic and add it to the processor along with the olive oil, chili powder, cumin, oregano, and 2 1/2 teaspoons salt. Squeeze in 1/4 cup lime juice. Stem the jalapeńos, add them to the processor, and process to a smooth paste. Put the lamb and the paste in a large, non-reactive bowl or baking dish and turn the meat once or twice to coat it completely. Cover and refrigerate, turning occasionally, for 24 hours.
COOKING: Remove the meat from the refrigerator and bring it to room temperature. Heat the grill and adjust the rack to about 6 inches from the coals. Or, adjust oven rack to high position and heat the oven to 400°F. Grill or roast the lamb, turning occasionally and basting frequently with the paste, until the internal temperature of the lamb at the thickest point registers 130°F, 45-50 minutes.
SERVING: Transfer lamb to a cutting board, cover loosely with foil and let rest 10 minutes. Thinly slice the lamb across the grain.
Serves: 8 to 10
Prep Time: More than a day
NOTES : A spicy, tart lamb grill with West Indian accents.
The leg is boned and butterflied to produce a flat piece of meat that is easy to carve. The finished leg furnishes meat ranging from medium rare to well done, and the crusty, spicy exterior is a wonderful foil for the juicy meat. The leg can be served fajitas-style: sliced thin across the grain and folded, along with salsa and guacamole, into warmed flour tortillas or served with potatoes and vegetables.
Yield: 10 servings
Preparation Time: 24:00
Ginger-Coconut Rice
1/4 cup butter; melted
1 medium onion; diced
1 inch fresh ginger root; peeled and grated
1 1/2 cups pearl rice; rinsed
2 1/4 cups chicken stock
3/4 cup unsweetened coconut; grated
MIX TOGETHER
Melt butter in heavy saucepan or skillet. Add onion and ginger and sauté until onion is translucent. Add rice and cook until rice is translucent.
Add chicken stock and coconut. (Note: To reduce tropical oils, substitute 1 3/4 cups chicken broth, 1/2 cup milk and 8 drops coconut extract for the 2 1/4 cups chicken stock and 3/4 cup coconut.) Cook 20 - 25 minutes until rice is tender and liquid has absorbed.
NOTES : Rich and delicious rice simmered with flaked coconut and ginger root in chicken stock.
A great accompaniment to curried dishes.
Yield: 6 servings
Curried Winter Squash Soup With Sweet Spices
1 medium butternut squash
Oil
1 medium onion; chopped
2 tablespoons butter
1 teaspoon curry powder
2 medium apples, cored; peeled and chopped
1/2 teaspoon dried thyme
1 quart chicken stock
1/2 teaspoon salt; or to taste
1/2 cup heavy cream
White pepper; to taste
Preheat oven to 350°F. Cut the squash in half, scoop out the seeds, brush the outside with oil and place, cut side down, on a cookie sheet. Bake until tender, 30 to 45 minutes.
While the squash is baking, chop the onions and the apples. When the squash is done, remove it to cool. Melt the butter in a heavy pot, add onion and cook until the onion softens without browning. Add curry powder and cook, stirring, one minute more. Add the apple. Scoop out pieces of squash and stir them into the pot, then the thyme, salt and chicken stock. Bring to a boil and simmer gently for 15 minutes. Remove the solids to a food processor or blender and purée until smooth, adding liquid to promote circulation. Return to the pot, bring back to a boil and remove from the heat. Add white pepper to taste, correct salt, and serve.
Serves 4 to 6
NOTES : Creamy-smooth, spicy soup of puréed butternut squash with onion and apple.
Comfort food for chilly evenings, this soup is inspired by the matchup of onions, apples and sweet spices found in the Indian Mulligatawny Soup. Nutrition-wise, it has a meal’s worth of vegetables in it.
Curried Shrimp With Coconut Milk
1 large onion; chopped
1 tablespoon butter
1/4 cup all-purpose flour
1 teaspoon curry powder; heaping
1/2 teaspoon salt
1 piece fresh ginger root (1/2-inch); peeled and grated
1/2 cup chicken stock
1 cup coconut milk; frozen and thawed,
prepared fresh, extract version, or
1 pound deveined fresh shrimp; shelled
1 large cucumber, peeled and cut into strip
Set aside a few tablespoons of onion for boiling with the cucumber. Sauté remainder of the onion in butter. Add the flour, curry powder, salt, chicken stock, coconut milk and shrimp. Cook over low heat, stirring constantly, until thick. When mixture is nearly thickened, place reserved onion in small saucepan with a cup of water and bring to boil. Add the cucumber strips and boil briefly until limp.
Pour the sauce over rice and place the strips of cucumber on the side. Serve with condiments.
If frozen coconut milk is not available, you can go the harder or easier route. Coconut milk is not the liquid that comes out of a fresh coconut. Rather, it is boiled coconut extracted the genuine way: boil milk and add grated fresh or packaged (unsweetened) coconut. When almost cool, express coconut milk by pouring through several layers of cheesecloth and wringing the milk out. Or the quick, lazy way is to add several drops of coconut flavor to boiled milk. The other option is to use canned coconut milk, available in specialty sections of your grocery or in specialty stores.
NOTES : Shrimp in a thickened coconut milk curry served over rice.
Condiments: Place small bowls of salted peanuts, raisins, plain yogurt and mango chutney on table for sprinkling on top of curry or mixing in.
For coconut fanatics, this goes great with Ginger Coconut Rice!
Chicken Sauté With Curry And Basil
1 clove garlic
2 tablespoons butter
4 large boned and skinned chicken breasts, about 1 1/2 pounds
or 6 medium chicken breasts; boned and skinned
Salt
Fresh ground pepper
1/3 cup heavy cream
1 1/2 teaspoons curry powder
1/2 cup loosely packed fresh basil
Rice (optional)
GARNISHES-USE ANY OR ALL
Chopped peanuts
Raisins
Chutney
Yogurt
Chopped scallions
COOKING:
Chop the garlic. Melt butter in a large frying pan over medium-high heat. Sprinkle chicken with salt and pepper and cook, turning once, until golden brown, about 4 minutes. Add garlic and continue cooking for 30 seconds. Stir in 1/4 cup of the cream and 2 tablespoons water. Reduce heat to medium, cover, and simmer until chicken is cooked through, about 10 minutes. Transfer chicken to a serving plate and keep warm. Whisk in remaining cream and curry powder and bring to a simmer. Shred the basil leaves and add them to the pan. Season to taste with salt and pepper.
SERVING: Pour sauce over the chicken breasts and serve with rice and curry condiments if desired.
NOTES : Browned skinless chicken breasts in cream-curry sauce.
BASIL: Bocaccio and Keats recount versions of the story of Lisabetta, whose tears watered the pot of basil where her lover’s head lay buried. The broad, shiny green leaves, exude the aroma of Italy-and pesto and tomato sauces are evidence for this. But the versatile herb is a fixture of several European and Asian cuisines.
Tandoori Chicken
1 chicken; cut up into 6-8 pieces
1 teaspoon salt
2 tablespoons lemon juice
1/2 teaspoon black pepper
MARINADE:
1 clove garlic; minced
1 tablespoon minced fresh ginger root
1 cup yogurt
1/2 teaspoon powdered red pepper
1 tablespoon curry powder
1 teaspoon black pepper
1 teaspoon behar helow
1 teaspoon granulated white sugar
6 drops red food coloring; (optional)
Wash then dry the chicken. Make cuts with a sharp knife on each piece. Mix lemon, some salt and pepper; rub into chicken pieces and put aside for 30 minutes.
Mix the rest of the ingredients; pour on the chicken pieces and let it marinate for 6 hours or overnight.
Preheat oven to 400°F. Cover chicken with foil. Bake for 20 minutes, then uncover and bake until done. You may choose to grill the pieces on hot coals.
Yields 6 pieces.
NOTES : Chicken marinated overnight in a sweet and spiced yogurt sauce; then baked or grilled.
Great on the grill or in the oven. My husband loves this dish.
Indian Beef Patties In Pitas With Cucumber Yogurt
Cucumber Yogurt; (see recipe)
INDIAN BEEF PATTIES:
1 ounce fresh ginger root; (1″ cube)
2 large cloves garlic
3 medium jalapeńo chiles, seeded; roughly chopped
2 tablespoons fresh mint leaves
1 medium onion; quartered
1 pound lean ground beef
2 teaspoons ground cumin
Salt
4 large pita bread
TO PREPARE: For the patties, mince first 4 ingredients in a food processor. Add the onions; pulse until minced. Add the ground beef, cumin, and 1 teaspoon salt; pulse to combine.
Make the Cucumber Yogurt recipe.
TO COOK: Heat the broiler. Divide ground beef mixture into 8 portions. Form each portion into a patty, 3 inches in diameter. Transfer patties to a broiling pan. Broil patties, turning once, until they are browned on both sides, about 6 minutes.
TO SERVE: Place 2 beef patties into each pita bread. Then spoon a portion of the Cucumber Yogurt into each pocket. Serve immediately.
NOTES : A Subcontinental spin on Gyros, about as easy as hamburger.
You can substitute ground lamb or chicken for the beef in these meat patties. Or you can substitute 1-inch cubes of lamb, chicken, fish or beef for the ground meat patties and use the remaining patty ingredients listed as a marinade for the meat or fish cubes, which are then broiled.
Dal Soup
1 cup lentils
2 large cloves garlic; crushed
3 large potatoes; cut into fourths
1 onion; coarsely chopped
1/2 teaspoon spices
or MIXED TOGETHER:
1/2 teaspoon cumin
cinnamon
cloves
cardamom
1/2 teaspoon curry powder
1 1/2 teaspoons salt
6 cups water
6 ounces (1 can) tomato paste
3 dried lemons
1 1/2 tablespoons fresh cilantro
or 1 teaspoon ground coriander
Wash the lentils and cook with onion, half the measure of garlic and a little more than a third of the measure of water. (For original scaling of 6 servings this actually is 2 1/2 cups.) When all the water is absorbed, purée the lentils.
In another pot heat some oil and lightly brown the remaining measure of garlic. Add the paste, cilantro and the puréed lentils and simmer. Then add the rest of the water and the dried lemon; bring to a boil. Add the spices and potatoes and reduce the heat. Simmer until done adding water if needed.
NOTES : Puréed lentils simmered with tomato paste, potatoes, dried lemon, spices and a hint of curry.
Cucumber Yogurt
1/2 small cucumber, peeled; seeded and diced
2 cups plain yogurt
TO PREPARE: Mix cucumbers and yogurt in a small bowl; set aside.
TO SERVE: Spoon a portion of the Cucumber Yogurt into each Indian Beef Patty Pocket. Serve immediately.
NOTES : A great side sauce in general or to top Indian Beef Patties.
Beef And Millet Pie With Indian Spices
1/2 cup millet
2 tablespoons olive oil
1 medium onion; minced
1 medium green bell pepper; cut into small bits
1 medium red bell pepper; cut into small bits
3 stalks celery; cut into small bits
2 medium cloves garlic; minced
1 tablespoon minced fresh ginger root
1 pound ground beef (optional)
1/3 cup coarsely chopped walnuts
3/4 cup fresh bread crumbs
1 tablespoon tomato paste
2 eggs; beaten
1 cup tomato juice (optional) (omit in vegetarian version)
1 teaspoon ground cumin
3/4 teaspoon dried red pepper flakes
3/4 teaspoon dried red pepper flakes
1/2 cup cilantro, minced, loosely packed
Salt
Ground black pepper
VEGETARIAN VERSION-ADD THESE:
4 ounces mushrooms; minced
1/2 cup millet
1 egg
1 medium potato; peeled and diced
TO PREPARE: Bring millet and 2 1/2 cups water to boil in a small saucepan; simmer until just tender, about 15 minutes. Drain and set aside.
Heat oil in a large skillet. Add next 6 ingredients; sauté until vegetables soften, about 5 minutes. Mix millet, vegetable mixture, and remaining ingredients, including 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
TO COOK AND SERVE: Heat oven to 375°F. Press mixture into a 10- by 2-inch round baking dish, cover with aluminum foil, and bake for 1 hour. Remove foil and bake until top of pie is browned, about 20 minutes longer. Remove pie from oven and let stand for 5 minutes. (Can be cooled, covered, and refrigerated up to 4 days.) Cut pie into wedges and serve warm or at room temperature.
FOR VEGETARIAN VERSION: Omit the beef and tomato juice. Increase the millet to 1 cup, the water to 1 quart, the tomato paste to 2 tablespoons, and the eggs to 3. Also, add 4 ounces minced domestic mushrooms and 1 peeled and diced medium potato. Shape and bake this mixture as directed.
Serves 8-10.
Teesryo - Indian Steamed Curried Clams
2 tablespoons butter
2 tablespoons vegetable oil
2 large onions; cut into thin rings
2 small fresh hot chilies; cut into thin rings
1 tablespoon grated fresh ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/4 teaspoon cayenne
1/3 cup shredded fresh coconut
1/4 cup fresh lemon juice
1/2 teaspoon minced fresh cilantro
1/2 teaspoon sugar
salt to taste
6 dozen small clams; well scrubbed cilantro sprigs and lemon slices; for garnish
Over a high flame, heat the butter and oil together in a large heavy pan or wok with a tight fitting lid. Add the onions and fresh chilies and saute until the onions are translucent but not browned. Add the next 9 ingredients and toss the onions and chilies for about 2 minutes. Reduce the heat to a simmer and add the sugar and salt to taste. Add the clams and cover with a tight fitting lid. Steam for 8 to 10 minutes or until the clams open.
With a slotted spoon, remove the clams to a deep serving dish. Turn up the flame and, stirring briskly, cook the juices in the pan for about 1 minute. Pour over the clams.
Serving Ideas : Garnish with cilantro & lemon and serve immediately.
Potatoes With Yogurt Sauce
2 pounds new potatoes; small
3 tablespoons light flavored vegetable oil
1 teaspoon cumin and anise seeds
1 medium onion; chopped
4 cloves garlic
3 small fresh hot red and green chilies
cut into thin rings
1 cup plain yogurt
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh mint
1/4 cup minced fresh parsley
2 green onions; minced salt
Cover the potatoes with water and boil until tender but still showing some resistance when pierced with the point of a small sharp knife. Drain and peel. In a heavy skillet or wok, heat the oil over a high heat. Add the cumin and anise seeds and stir in the oil until they begin to crack and pop almost like popcorn. Add the onion, garlic and chilies. Stir fry only until the onions are translucent but not yet browned. Add the potatoes and stir fry until they are evenly coated with spice mixture and lightly browned. Put into a serving bowl and add the yogurt, cilantro, mint, parsley, and green onions. Stir and add salt to taste. Chill for at least 1 hour before serving.
NOTES : Yield: 4 to 6 servings.
Indian Stir Fried Vegetables In Coconut Masala
Masala:
2 cups chopped fresh coconut
1 1/2 cups water
2 tablespoons peanut oil
2 tablespoons butter
2 tablespoons grated fresh ginger
6 cloves garlic; minced
1 medium onion; chopped
1 tablespoon crushed dried hot chilies
1/2 tablespoon ground coriander
1 teaspoon dry mustard
1 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon fennel seeds
1/2 tablespoon sugar
1/4 cup water
salt and crushed dried hot chilies; to taste
2 tablespoons peanut oil
2 tablespoons water
1 large carrot cut into 1/4″ diagonal slices and b
1 small yellow summer squash cut into 1/4″ slices
2 small slim dried red chilies
1 red bell pepper seeded and cut into thin rings
2 small fresh hot chilies seeded and cut into thin rings
1 small yellow summer squash cut into 1/4″ slices
6 green onions and 3 tops cut into 2-inch lengths
3 tablespoons minced fresh cilantro
Put the coconut and 1 1/2 cups of water in the blender and whir until a puree is formed. Set aside. Melt the oil and butter together in a heavy saucepan or skillet over moderate heat. Add the ginger, garlic, and onion and saute until the onion is translucent. Adjust heat to prevent browning. Add all the remaining masala ingredients except the water, salt, and crushed chilies and stir to incorporate with the oil and onions. Cook for about 1 minute. Add the water and, stirring constantly, cook over low heat for about 5 minutes. Add the coconut puree, stir well, and cook for another 2 to 3 minutes, stirring to prevent scorching. It if appears too dry, add water 1 tablespoonful at a time until a very thick sauce results. Taste and add salt and more chilies to taste. To cook the vegetables, heat the oil and water in a large wok or skillet over high heat. Add the vegetables one at a time in order given and stir fry each for abut 40 to 60 seconds before adding the next one. Add the cilantro and toss. Spoon in the masala, toss gently, and taste again for seasoning. Stir gently over high heat, for about 1 minute.
Serving Ideas : Spoon into a bowl and serve hot.
NOTES : Yield: 6 servings.
Ceylonese Sweet and Sour Chicken Curry
2 small frying chickens; cut into 1″ pieces
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons Madras-style curry powder
1 teaspoon cayenne
1 tablespoon grated fresh ginger
4 cloves garlic; minced
1 teaspoon ground cinnamon
1/4 teaspoon fennel seeds
1/2 teaspoon ground cumin
1/2 teaspoon coarsely ground black pepper
1 large onion; chopped
40 ounces pineapple chunks in juice
drain but reserve juice
1/2 cup pineapple juice
1 cup chicken broth
1/2 cup sugar
1/2 cup distilled vinegar salt
2 medium onions; cut into 1″ chunks
2 celery stalks; cut into 1″ chunks
1 medium red bell pepper seeded and cut into 1/2″ strips
1 medium green bell pepper seeded and cut into 1/2″ strips
2 small seedless oranges cut into thin rings with skin on
1 lemon cut into thin rings with skin on
1 cup canned litchis; drained
1 cup preserved kumquats; drained
1 teaspoon minced fresh cilantro
2 tablespoons cornstarch mixed with 1/4 cup water
Put the chicken backs, necks, and giblets into a saucepan, cover with water, and bring to the boil. Reduce the heat, cover, and simmer until the meat is falling off the bones. Strain and reserve the broth. If it is not very flavorful give it a little help with powdered bouillon. Melt the oil and butter together in a large, heavy skillet or casserole. Add the curry powder and stir about until slightly singed. Add the next 8 ingredients and saute until the onions are soft but not yet browned. Add the chicken and brown well on all side. Pour in the pineapple juice and reserved broth and simmer covered until the chicken is tender. Add the sugar and vinegar and simmer for about 2 minutes. Taste. If you want a more distinct sweet and sour flavor add more sugar and vinegar at this time. Also add more cayenne if you want it hotter. Add salt to taste. Add the pineapple chunks and all the remaining ingredients except cornstarch mixture, stir gently, and simmer for 5 minutes. Add cornstarch mixture; stir and simmer until sauce is glossy and slightly thickened.
NOTES : Serve hot with steamed rice and steamed chapatis or flour tortillas. Yield: 6 to 8 servings.
Ceylonese Lamb Curry
4 pounds breast of lamb
cut each rack into 1″ strips; * see note
1 tablespoon olive oil
1 tablespoon vegetable oil
2 tablespoons Madras-style curry powder
1 teaspoon crushed dried hot chilies
1/2 teaspoon anise seeds
1 teaspoon ground cinnamon
3/4 teaspoon fresh dill weed
or
1/2 teaspoon dried dill weed
8 cloves garlic; finely minced
2 tablespoons grated fresh ginger
1 large onion; chopped
2 cups light beef broth
1/2 cup brown sugar
1/4 cup distilled vinegar
additional crushed dried hot chilie; optional
2 medium onions
cut into bite-sized chunks
1 large bell pepper
seeded and cut into strips
2 medium cooking apples
peeled, cored, & cut into bite-size
2 medium seedless oranges
cut into thin slices with peels on
1/2 fresh ripe pineapple
cored & cut into bite-sized chunks
1 tablespoon cornstarch mixed with 1 tablespoon
salt and fresh ground black pepper
1/2 tablespoon minced fresh cilantro
1 tablespoon minced fresh mint leaves
4 green onions and tops; minced and peeled pineapple spears and mint sprigs; for garnish
Put the meat in a large pot, cover with cold water, and bring to a boil. Boil for 5 minutes and drain. Heat the oils over high heat in a large skillet. If they begin to smoke, reduce the heat slightly. Add the herbs and spices, garlic, ginger, and onion. Stirring rapidly, cook for about 2 minutes, or until a paste is formed. Add the meat and stir to coat all evenly.Pour in the broth, reduce to a rapid simmer, and cook, stirring occasionally, until the meat is exceedingly tender. Add the brown sugar and vinegar and taste. If you want a more distinctly sweet and sour taste or more heat, add additional sugar, vinegar, and red pepper at this time. Add the onions, pepper, and fruit and continue simmering until the apples are tender but not falling apart. Stir in the cornstarch mixture and continue to simmer, stirring gently, until the sauce is thickened and glossy. Add salt and pepper to taste. Add the cilantro, mint, and green onions and stir lightly. Pour into a heated serving platter. You may cut the remaining pineapple into spears to use for garnish along with sprigs of mint. Sometimes I set the spiked top of the pineapple in the center of the dish and ladle the curry around it. This makes an attractive display. Serve with steamed white rice or saffron rice and hot steamed chapatis. (Chapatis and flour tortillas are very similar.)
NOTES : Cut the strips of meat apart between the ribs. Yield: 6 to 8 servings.
Ceylonese Curried Rice Salad
3 cups steamed long-grain white rice
1 large red onion; diced
4 stalks celery; diced
8 green onions and tops; finely chopped
1/2 cup chopped fresh mint leaves
1/4 cup minced candied orange peel
1/4 cup minced crystallized ginger
1/4 cup slivered blanched almonds
1 tablespoon sesame seed
1/2 teaspoon anise seed
1 teaspoon minced fresh coriander
2 seedless oranges; * see note
1/2 teaspoon crushed dried hot chiles
Orange Ginger Dressing;
Egg Lace;
1 head curly endive trimmed, washed, and drained
2 oranges peeled and cut into rings
1 papaya seeded and thinly sliced
1/2 cantaloupe or other small melon
seeded and cut into thin wedges
1 small red onion; for garnish cut into rings
mint sprigs; for garnish chapatis or flour tortillas; for accompaniment
In a large bowl mix together rice, diced red onion, celery, green onions, mint, orange peel, ginger, almonds, sesame seed, anise seed, coriander, orange segments, and dried chiles. Chill while you prepare Orange Ginger Dressing and Egg Lace.
NOTES : Separate seedless oranges into segments and cut into smaller than bite-sized pieces. To assemble, line a serving platter with endive. Pour dressing into rice mixture and gently toss. Pile salad into center of endive-lined platter. Surround with cut fruit, sprinkle Egg Lace over top, and garnish with onion rings and mint sprigs. Serve with chapatis. Yield: 6 as a main dish or 8 as a appetizer.