The Big Book of Curry Recipes
Bring the mixture to a boil, reduce to a simmer, cover and cook for about 80 minutes, or until the heart is quite tender.
    Check that the sauce is thick (if needed cook uncovered, until thickened). Take off the heat, stir in the palm sugar and serve hot with rice.
    Vindaloo
    Also known as Bindaloo, this is a cooking style that the Portuguese introduced to Goa. Traditionally made with pork, it can also be made with beef, mutton, goat or duck. The name, Vindaloo is derived from the Portuguese vinho d’alhos (literally ‘wine with garlic’). Later, potatoes were added to the base recipe, probably due to conflation of the name and the Hindi ‘aloo’, meaning potatoes.
    Ingredients:
    1kg (2 lb) pork meat (or use beef, mutton or duck), cubed
    180ml (2/3 cup) mustard oil or ghee
    1 whole head of garlic, cloves separated, chopped and mashed
    3 tbsp Vindaloo Curry Spice Powder
    60ml (1/4 cup) Vindaloo Curry Paste
    100ml (2/5 cup) malt vinegar
    1/2 tsp sea salt
    Method:
    In a bowl, whisk together the garlic, curry spice powder, curry paste, vinegar and salt in a bowl. Add the meat, toss to combine, cover with clingfilm and set aside to marinate in the refrigerator over night.
    The following day, drain the meat (reserve the marinade). Heat the mustard oil or ghee in a pan and when hot, add the meat and fry until golden brown all over. Add the reserved marinade, bring to a simmer, cover and cook very gently for about 100 minutes, or until the meat is very tender.
    Serve hot, with rice.
    Dry Leftovers Jalfrezi
    Dry Leftovers Jalfrezi is a classic Anglo-Indian curry dish of leftover meat cooked in a spicy sauce base such as the sauce evaporates to become almost dry.
    Ingredients:
    500g (1 lb) left-over cooked meat, finely diced
    10 black peppercorns, finely ground
    1 tsp ground, dried, chillies
    1 tsp salt
    60g (2 oz) ghee or butter
    500g (1 lb) potatoes, peeled and finely diced
    1 large onion, finely chopped
    Method:
    Heat the ghee or butter in a pan, add the onion and fry lightly for about 5 minutes. Add the meat and potatoes and stir to combine. Season with the salt, black peppercorns and chilli powder. Mix thoroughly to combine and cook for about 20 minutes, or until the potatoes are tender and the mixture is almost dry.
    Serve hot.
     

 
     
    Chicken-based Curries.

    Because of the various cultural and dietary restrictions found throughout the populations of the Indian sub-Continent, chicken tends to be the most popular meat by far (for those who eat meat) and as a result there is a very wide range of meat-based curries found throughout the region. A number of these recipes are brought together here.
    Tandoori Chicken
    Tandoori Chicken is a traditional Indian recipe for a chicken grilled in a spiced yoghurt coating. The version presented here is the classic Indian Restaurant form of the dish.
    A truly classic Indian dish that’s easier to make than most people think and which goes down a storm at barbecues.
    Ingredients:
    1 medium onion (finely chopped)
    6 cloves garlic (finely chopped)
    5cm (2 in) piece of ginger (finely chopped)
    3 tbsp lemon juice
    240ml (1 cup) yogurt
    1 tbsp ground coriander
    1 tsp ground cumin
    1 tsp ground turmeric
    1 tsp Garam Masala
    1/4 tsp ground mace
    1/4 tsp ground nutmeg
    1/4 tsp ground cinnamon
    4 tbsp olive oil
    2 tsp salt
    1/4 tsp ground pepper
    1/4–1/2 tsp ground cayenne pepper (optional)
    1/4 tsp sumac for red colouring (optional)
    Method:
    First make the basic spice blend for Garam Masala by adding the 6 spices at the top of the list to a pestle and mortar and grinding to mix to a fine powder (If stored in a tightly-covered container, away from sunlight and dampness, this will keep for a couple of months. Makes about a cup.)
    Add the onion, garlic, ginger and lemon juice into the beaker of a hand blender and blitz at high speed until it forms a smooth paste. Tip into a bowl and mix wit the yoghurt, coriander, cumin, turmeric, Garam Masala, mace, nutmeg, cinnamon, olive oil, salt, ground

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