Madras Curry

Photo: flickr user lejoe

Ingredients

675 grams lamb beef chicken or

4 tablespoons vegetable oil

1 cup onion purse

1 tablespoon garlic puree

1 tablespoon ginger purse

400 grams tin tomatoes strained

3 tablespoons ground almond

1 tablespoon garam masala

spices for paste:

teaspoon coarse ground black pepper

1 teaspoon white cumin seeds

1 teaspoon turmeric

Prepare chicken or meat and casserole for 15 minutes as in medium curry.

Whilst it is baking make a paste of the spices including the whole ones (qv spice paste).

Add the pre cooked onion garlic and ginger purees (qv garlic and ginger info) and stir fry for 5 minutes more.

Add to the meat along with the tomato and ground almond and return to oven Proceed exactly as for medium curry.

A hottish curry. Sea food should not be casseroled. Add it to the stir fry and simmer for about 10 minutes then serve.

1.0 servings

Friday, February 12, 2010 - 6:49pm

Anonymous