Sauté in heavy deep skillet
2 T. of oil
2 onions, finely chopped
1-2 clove of garlic, minced
Blend in small bowl
2 T. lemon juice (or vinegar)
2-4 t. curry powder
Stir curry mixture into sautéed onions and fry lightly for 1-2 minutes. This is a mild curry, and you can add more spices if you want more seasoning (I do! You can add more curry or some of the spices of curry: cloves, cardamom, coriander, ginger, tumeric, cumin, cinnamon).
Add one of the following:
1-3lb. chicken fryer cut into pieces
2 lbs beef, cut into 1" chunks (we usually do this)
2 lbs lamb, cut into 1" chunks
2 lbs of fish, cut into chunks,
Stir fry briefly to coat meat with spices.
Add:
2 cans tomato sauce
1 t salt
Bring to a boil and simmer for 1-3 hours (beef and lamb longer than chicken), or 20 minutes for fish. Add liquid if you need it. You can thicken with flour before serving. Sometimes I add in a small can of tomato paste.
Serve over rice. Sprinkle condiments which we put out in small bowls:
peanuts
cut apples
cut bananas
coconut
raisins
Even better Day 2!
Happy Birthday, Melissa!
3 comments:
Happy Birthday Melissa! This sounds really good. I think I will be trying this one.
Is this just regular Indian curry? Happy birthday, Melissa
Hope your birthday was great, Brigette!
The answer, not really, since Indian Curry wouldn't have beef.... :)
It's a mild tomato based curry, sort of like some curries in the Indian buffet, but there isn't any yogurt (or coconut milk) in there either which a lot of Indian curries have (and ginger too). But, yes, of course, the whole curry thing comes from India, so this is a basic mild curry.
I have to say I just pulled out Shelia Lukins All Around the World Cookbook which lists some pretty amazing curry things including some curried rolls that I may just have to try!
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