I have been asked to share the method in which I make curry. I am not a professional and this recipe comes with no promises of actually being good/not killing you. That being said, it should taste good and you should still be alive when all is said and done.
All of the ingredients together
The main ingredients in use are:
4 medium tomatoes
1 medium onion
1 Teaspoon Turmeric Powder
1 Teaspoon Coriander Powder
1.5 Teaspoons Cumin Seed
.5 Teaspoon Fennel Seeds
1-3 Teaspoons chili powder, depending on strength and preference
1 tablespoon ginger-garlic paste (equal parts ginger/garlic blended with a bit of oil) – if not available, just use 3 cloves of garlic and half a teaspoon dried ginger.
The dried spices
I used all of this ginger/garlic paste
The cumin and fennel seeds
And idea of how to chop the tomatoes
Put chopped onions into a tablespoon or so of oil.
Onions in the pan
You’ll notice at this point that I am using a lot of oil. This is because my other half is currently away from home, which means I can use as much ghee as I want. As an added bonus due to the oil related weight gain I will likely be living alone for the foreseeable future.
Onions with seeds
After the five minutes are up, add the dry spices (this includes the ginger, if using dried ginger). Cook this up for 5 minutes or so.
Onions and Spices
Add the chopped tomatoes. Stir around and wait until it is beginning to bubble a bit. On a medium-low heat, leave on stove covered. This part can take awhile, I usually let it sit about 22 minutes.
Tomatoes in the Curry
Find a useful way to spend 22 minutes. Some people like to do dishes. I am not one of these people. Do something you don’t mind taking breaks during, you really need to stir this every once in a while.
Somethings not right!
After sometime, this is what your dish will look like. If you own a blender, move to the next step. If you don’t, this texture is fine too and you can skip the next step.
Tomatoes are done
This is a good time to start rice.
After going at it in the blender (REALLY blend it) it will be done. WARNING: Make sure you let the mixture cool a bit before putting it in the blender.
Curry in the blender
If using chicken (or in my case, vegetarian chicken replacement) put it in a hot pan, with a bit of dried coriander and turmeric. Cook until mostly done. If using chicken I think you’d want to drain the liquid…I think.
"Chicken"
After the “chicken” is cooked through, add the curry paste.
Tasty goop
Stir and add a bit of liquid (1 cup/2.5 DL is probably a bit much on liquid, to give an idea of how much to use). Your sauce will start to look more like you would expect.
Very close
Finally, cover everything and let it sit for 5-10 more minutes. After, remove, smell and enjoy.
Ready to eat
Normally one would take a picture of their food dishes up at this point. I thought of this after eating (read, 5 minutes after this picture was taken).
This is how you make my version of a very slow and tedious curry. Enjoy!
2 Comments
Herregud! Det där måste du laga till mig på fredag, men med mindre olja som sagt. Och vilka fina bilder du har tagit, och bra text också. Vi hörs!
Did you bring some for lunch. Yummy Yummy watch out the teaspoon man is at work.
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[...] begin, make everything up to the blending in the curry recipe. The only difference would be to use more chili as dairy cuts the spice of food due to a effect [...]
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