Curry for a Cause

For this Sundays Cook & Share a Pot of Curry I've got four easy curry and "curried" recipes for you to choose from.

.. So let's get right to it!

Beef Korma (Afghan Style)

(Photo 1)

2 tbsp Oil

2 tsp chopped garlic

1 finely Chopped onions

When onions are transluscent and pot is hot add:

Stewing beef

Fry around and seal all sides in the pot.

Once it's seared nicely, add:

4 tbsp yogurt

2 tsp fresh corriander

1 green chili chopped

1 tsp garam masala

1 tsp salt

1/2 tsp chili powder

1/2 tsp black pepper

1/4 tsp turmeric

Sautee for a few mins until everything is brown

Lower the heat and add finely chopped canned tomatoes or 2 fresh skinned tomatoes chopped in small pieces.

Add tomato paste and simmer the mix on low until the meat is tender.

LAMB curry

(photo 2)

In a pot add your oil ..

Dredge the lamb in flour (season with salt)

Brown the lamb well.

Add mustard seed, fenugreek seeds, chilis

Add onions, grated fresh ginger, turmeric roots (or powder)

Season with salt

Mix 1 1/2 cup yogurt to 1 tbsp flour and temper it adding 1 tbsp at a time to the low cooking pot and stir for 30 seconds, then add another until all is in the pot.

When meat is close to doneness, add tomato.. last minute add Cilantro.

Garnish with Pomegranate seeds and cilantro.

Chicken Tikka Masala

(Photo 3)

Fry a few red onions until golden brown, this is a very important step!

Add grated ginger and grated garblic, about 2-3 tblsp of each mixture

add 2 tablespoons cumin

2 tumeric

2 garam masala

1 chili

Fry spices for a few minutes.

Add tomato puree, about 2 1/2 cups

Add yogurt, about 1 cup

Add cubed chicken breast

Cook it all on high heat untill chicken is done.

Serve over fresh hot basmati rice and garnish with chopped cilantro.

Tandoori Chicken

(Photo 4)

Chicken breasts marinated overnight in yogurt, a tandoori spice mix, fresh garlic and ginger. Moist and tender guaranteed! Little yogurt mint sauce on the site and a roti.

Grill the chicken, pan fry or bake. Very fast and simple, all the prep work is done ahead and flavours marry in your fridge overnight.

Shrimp and Potato Curry

(Photo 5)

Ingredients:

- 2 tablespoons oil

- 1 onion (finely diced)

- 3 stalks of celery cleaned and finely diced

- 2 cloves of garlic grated

- 1 teaspoon ground ginger (from the jar is ok or fresh)

- Salt

- Curry powder

- Chili flakes or cayenne pepper (optional!)

2 tablespoons corn starch

1/4 cup cold water

(optional) 3 tablespoons coconut cream, or dried cream coconut I use which is like a soap block and goes in the fridge - melt a piece in some hot water)

- Previously cooked and cleaned shrimp (frozen precooked is best, big or small)

1 potato peeled, washed and diced evenly in cubes

- Hot boiled water (stock is ok, I often add a veggie stock cube in)

- 1 bunch fresh Cilantro

1- heat oil and sautee onion and celery until soft on medium heat(not browned) onion should be clear then add garlic and stir until aroma comes out, add ginger, curry powder (3 tablespoons or so), salt.

2- Add potatoes to the above and then hot water (or stock or a cube of veggie stock) Once this reaches a boil, cover, reduce and simmer until potatoes are tender.

3- Meanwhile chop cilantro finely and set aside. Mix corn starch and a bit of cold water to form a thin milky paste, add coconut cream to it.

4- Once potato is tender in pot bring to a boil (should be enough liquid in there or add more if not) .. add thawed cooked shrimp, corn starch mixture and whisk to thicken slightly.

5- Add cilantro and chili flakes or a bit of cayenne pepper (optional!) set on low again and simmer for 5 more minutes or so then serve.

For a variation add Mahi Mahi (like in the last picture)