Right, got all my bits of paper together so i'll give you the ingredients and instructions for my curry that i did at the last Midlands meet. This recipe will serve 2-4 people but you can adjust it for more (i did)
First off is the spices that make the curry powder for the sauce :
Coriander powder
Cumin powder
Turmeric powder
Chilli powder (i used mild but if you like it hot, go for it !)
Curry powder
A teaspoon of each will do for 2-3 people but depends on how you like it. I use East End brand but other brands are available. You can pre mix the spices and keep in a small tub for when your "in country".
Other ingredients
Oil
Ginger 2cm piece
Garlic 2 cloves
Bay leaf 1 large
Cinammon stick 2cm piece
Cloves 2-3
Cardamon pods 2-3
Chopped tomatoes 2-3 tins
Salt
Meat of your choice in chunks/cubed
Vegtables of your choice
How to
Fry the
Oil, Ginger, Garlic, Bay leaf, Cinammon, Cloves and Cardamon pods in 1 tablespoon of oil till brown. You can take them out but i left it in apart from the bay leaf
Add the onions (chopped) fry till soft and mushy
Add the tomatoes
Add one & 1/2 - 2 teaspoons of salt
Add 2-3 teaspons of the pre-prepared curry powder and cook for 3 minutes or so to release the flavour.
Add 1/2 cup of water
Add the meat and cook for 5 minutes
Add 1/2 cup of water
Add the vegtables and cook till the meat and veg are cooked though.
Keep stirring the curry occasionally
Reduce the sauce by cooking it till its nice and thick.
Enjoy.
PS If you follow the above it will turn out fine but because the fires don't have gas marks on them just keep your eye on it and keep adjusting the curry till its right for you.
Serve with rice or naans or whatever you want.
I did ours with chicken and lamb and if you do these meats i suggest putting the lamb in first then a while later add the chicken.
Oh, if you do a seafood curry don't put the cumin podwer in as it is too strong a flavour for the seafood.
Bon apetite
Andy
First off is the spices that make the curry powder for the sauce :
Coriander powder
Cumin powder
Turmeric powder
Chilli powder (i used mild but if you like it hot, go for it !)
Curry powder
A teaspoon of each will do for 2-3 people but depends on how you like it. I use East End brand but other brands are available. You can pre mix the spices and keep in a small tub for when your "in country".
Other ingredients
Oil
Ginger 2cm piece
Garlic 2 cloves
Bay leaf 1 large
Cinammon stick 2cm piece
Cloves 2-3
Cardamon pods 2-3
Chopped tomatoes 2-3 tins
Salt
Meat of your choice in chunks/cubed
Vegtables of your choice
How to
Fry the
Oil, Ginger, Garlic, Bay leaf, Cinammon, Cloves and Cardamon pods in 1 tablespoon of oil till brown. You can take them out but i left it in apart from the bay leaf
Add the onions (chopped) fry till soft and mushy
Add the tomatoes
Add one & 1/2 - 2 teaspoons of salt
Add 2-3 teaspons of the pre-prepared curry powder and cook for 3 minutes or so to release the flavour.
Add 1/2 cup of water
Add the meat and cook for 5 minutes
Add 1/2 cup of water
Add the vegtables and cook till the meat and veg are cooked though.
Keep stirring the curry occasionally
Reduce the sauce by cooking it till its nice and thick.
Enjoy.
PS If you follow the above it will turn out fine but because the fires don't have gas marks on them just keep your eye on it and keep adjusting the curry till its right for you.
Serve with rice or naans or whatever you want.
I did ours with chicken and lamb and if you do these meats i suggest putting the lamb in first then a while later add the chicken.
Oh, if you do a seafood curry don't put the cumin podwer in as it is too strong a flavour for the seafood.
Bon apetite
Andy
