Authentic Curry Recipes

2 Comments

1. admin
   08/25/2009 at 12:33 am
   Thiese are recipes from my grandmother's personal recipe book!

   (Simble) egg curry Kerala style

   Ingredients:
   6 eggs
   1.5 tbsp oil
   2 medium sized onions, finely sliced
   1 tsp fennel seeds (saunf)
   About 2 inch cinnamom stick
   1/2 tsp garam masala
   About 2 lines Curry leaves
   3 medium sized juicy red tomatoes
   1/2 tsp turmeric, 1 tsp chilli powder, salt to taste

   Now:
   Soft-boil the eggs and de-shell them, lightly making slits on them for the masala to get in
   In another vessel heat up oil and toss in the cinnamom and fennel seeds
   When the fennel seeds are slightly brown add the finely sliced onions and curry leaves and fry until onions are brownish
   Add the turmeric and chilli powder and fry just a lil more (dont burn it though)
   Now add finely chopped tomatoes (chopped tomatoes from a can work great too!)
   Finally add the eggs, mix well, cover and let it simmer for about 5 mins

   (This dish is best made an hour or so before your meal to allow the masala to get into the eggs)

   Enjoy your egg curry with paratha's, rotis, or rice!

   Chicken Tikka Masala Curry (Serves Four)

   Ingredients Required

   2 tablespoons fresh lime juice
   1 teaspoon chopped fresh ginger
   1 clove garlic, crushed
   1 teaspoon chilli powder
   2 tablespoons chopped fresh coriander
   salt
   fresh ground black pepper 8 small chicken breast, skinned, boned and cubed
   2 tablespoons vegetable oil
   2 onions, thinly sliced
   1 teaspoon turmeric
   250g (8oz) natural yoghurt
   1 green chilli, de-seeded and chopped

   How to Make Chicken Tikka Masala

   Step One – Put lime juice, ginger, garlic, chilli powder, half of the coriander, salt and pepper into a medium-sized bowl and blend them together nicely. Now add chicken to it and mix properly. Cover the entire thing with a lid and leave it in a cool place throughout the night.

   Step Two – Thread the chicken pieces onto skewers and cook for 10 to 15 minute till it gets cooked nicely.

   Step Three – In the mean time, heat up the oil in a pan and cook onion for say 10 minuets till it turns golden brown in color. Put a little bit of turmeric to the onion and cook for sometime. Take it off the flame and add curd, the left over coriander and chilli. Blend slowly over a low heat for few minutes till the sauce thickens.

   Step Four – Now take chicken pieces from the skewers and mix with the yoghurt. Heat for around five minutes or so and serve.

   ‎

   Enjoy!!!

2. admin
   08/25/2009 at 12:33 am
   I have found this recipe to be the best to make my own curry powder I add grated ginger, garlic, lemmongrass when i make curry paste.

   The only ingredient I miss in this is curry leaves, This is far better than any other I have found being sold out there.