Tuesday, November 27, 2012

A basic curry



If you have a basic Indian curry recipe, it is just easy to add one or two ingredients and tweak it to make a variety of vegetable or meat dishes that go with rotis or rice.  This recipe is for about  600 - 800 gms of meat or vegetables.

Onions - 2 (peeled, and diced/ sliced)
Green chillies - 2 (slit)
Curry leaves - 1 stalk
Ginger - 1 inch (finely chopped)
Garlic - 2-3 cloves (finely sliced)
Coriander powder - 1 tbsp
Red chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Tomatoes - 2 (diced)
Salt to taste
Oil

In a wok, heat about 1/2 tbsp oil. Add the onions and the curry leaves.
Once the onions turn golden , add green, ginger and garlic and saute till the raw smell is gone.
Add the coriander powder, chilly powder and the turmeric powder with a tsp of water so they do not burn. Saute  till the water is gone and the paste is oily. Add the tomatoes and cook them soft. Add powdered garam masala.

Now add the meat ,or vegetables. Cover and cook. Add water or chicken/ vegetable stock for more gravy.

Add salt to taste, when it comes to a boil. Cover and cook till the main ingredient is cooked to your satisfaction.

Garnish with chopped coriander leaves/ fried onions/ friend chillies/ a mustard tempering/ spring onions etc.

I usually never have a strict recipe that I follow. Also adding a 1/4 cup of coconut milk, or a squeeze of lime juice OR even a 1/4 tsp of soy - just before the final garnish can do wonders.








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