---------- Recipe via Meal-Master (tm) v8.02
  
       Title: COLIN'S CURRY
  Categories: Entrees, Usenet
       Yield: 3 servings
  
 ---------------------------CURRY---------------------------
       1 md Onion, finely chopped
            Ginger root (1 inch),
            -peeled and grated
       2    Green chilies, seeded
            -and finely chopped
       3    Cloves, whole
       2    Garlic cloves, crushed
     1/4 ts Aniseed
     1/4 ts Caraway seed
     1/4 ts Fenugreek seed
     1/2 ts Coriander seed
     1/2 ts Cumin seed
            Cinnamon bark, broken
            -(1 inch)
       3    Cardamom pods, crushed
     1/2 ts Turmeric
     1/2 ts Chile powder
      12 oz Tomatoes
            -(one large tin)
       1 ts Salt
       3 tb Corn oil
 
 ---------------------------RICE---------------------------
       2 ts Corn oil
       2    Cloves
       3    Cardamom pods, crushed
            Cinnamon bark
            -(1/2 inch)
       2 c  Basmati rice
       1 ts Turmeric
       4 c  Water, boiling
       1    Bay leaf
  
   MAKE CURRY:  Fry the onion in a heavy casserole in the
   corn oil until it begins to soften.  Stir in the
   garlic, ginger and chilies.  Reduce heat and fry
   gently for awhile.
   
   Meanwhile, toast the hard seeds and cinnamon in a dry
   heavy frying pan until they begin to pop. Grind the
   toasted seeds into a fine powder and add to the frying
   mixture together with the chile powder and the
   turmeric.
   
   Add the chopped tinned tomatoes and stir in with about
   1 t salt.  If the mixture is dry, add a little water
   or stock.  Cover and allow to simmer gently for 2
   hours, stirring occasionally.
   
   Trim the fat off the pre-cooked meat and cut into bite
   sized pieces.  When the sauce has simmered for the 2
   hours, switch off and stir in the meat. Leave to stand
   preferably overnight, and re-heat before eating.
   
   MAKE RICE:  Heat corn oil in a large saucepan with a
   tight-fitting lid. Add cloves, crushed cardamom pods
   and cinnamon.  Add rice and turmeric and mix well by
   swishing the pan round.  Add boiling water and bay
   leaf and stir.
   
   Cover and simmer gently for 12-15 minutes, until all
   the water has been absorbed.  Use a fork to remove the
   seeds and bay leaf and turn out into a warmed dish.
   Allow to stand in a warm place for 5 to 10 minutes and
   fluff up with a fork before serving.
   
   The sauce can be prepared in advance, to use with
   leftover meat, or you can NOTES:
   
   *  An Indian-style meat curry -- Having experimented
   with making Indian-style dishes for a long time, I
   have found that this one works every time and has met
   with approval from all who have tried it. Yield:
   Serves 3-4.
   
   *  cook the meat and sauce to order.
   
   *  Plain yoghurt may be substituted for the tomatoes
   if preferred.
   
   *  Experiment with the seasonings.  As a guide, ginger
   and chile powder will increase the heat, coriander
   will increase the sweetness, and fenugreek and cumin
   will increase the bitterness.
   
   : Difficulty:  easy to moderate.
   : Time:  30 minutes preparation, 2 hours cooking,
   overnight wait. : Precision:  Approximate measurement
   OK.
   
   : Colin Atherton
   : Logitek Ltd, Bradley Lane, Standish, Wigan, WN6 0XQ,
   UK : colin@logitek.uucp
      mcvax!ukc!qtlon!logitek!colin
   
   : Copyright (C) 1986 USENET Community Trust
  
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