Trinidadian Curry Paste

Dave DeWitt Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

6 tablespoons roasted coriander seed
1 teaspoon roasted anise seed
1 teaspoon roasted cloves
1 teaspoon turmeric
1 teaspoon roasted cumin seed
1 teaspoon roasted fenugreek seed
1 teaspoon roasted black peppercorns
1 teaspoon roasted mustard seed
2 cloves garlic, chopped
1 large onion, chopped
1/2 habanero chile, seeds and stem removed, chopped (or substitute 3 red jalapenos)
Water as needed

 

Instructions

Grind all the ingredients into a paste with a mortar and pestle, or use a food processor and puree.  

Goan Pork Curry

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

4 fresh red chiles, such as serrano, stems removed
1/4 cup vinegar
3 tablespoons cumin seed
2 tablespoons mustard seeds
1 teaspoon ground turmeric
1 teaspoon black peppercorns
1/2 teaspoon cinnamon powder
1/2 teaspoon cardamom seeds
1/2 teaspoon clove powder
Pinch nutmeg powder
1 large onion, chopped
12 cloves garlic
1 1-inch piece of ginger, peeled
1/2 cup vegetable or olive oil
3/4 cup cider vinegar
1 tablespoon sugar (optional)
Salt to taste
2 pounds boneless pork, cut into 1-inch cubes
1/4 cup bay or curry leaves

 

Instructions

Soak the chiles in 1/4 cup vinegar for 20 minutes.

Dry-roast the cumin, mustard, turmeric, black peppercorns, cinnamon, cardamom, clove powder, and nutmeg powder in a skillet for about a minute, and then place them into a food processor or blender with the onion, garlic, ginger, red chiles in vinegar, 1/8 cup oil, 3/4 cup vinegar, sugar, and salt, and puree to a smooth paste.

In a large bowl, combine the meat and the spice paste, and marinate overnight, covered.

Heat the remaining oil in a large skillet.  Remove the meat from the marinade, reserving the marinade. Add the meat and fry over medium heat for five minutes. Add the marinade, mix well, add the bay or curry leaves, and cook over low heat for 20 minutes.  Remove the bay leaves before serving.

Minced Meat Curry (Keema Bafat)

Dave DeWitt Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

2 tablespoons vegetable oil
1 tablespoon ghee, recipe here
1 large onion, chopped
6 cloves garlic, minced
1 1-inch piece ginger, minced
1 tablespoon bafat, Hurry Curry, recipe here
1 pound minced beef or lamb 
Salt to taste
1/4 cup cilantro or mint leaves

 

Instructions

In a skillet, heat the oil for 1 minute, add the ghee and the onion and cook over medium heat until the onions wilt, about 1 minute.  Add the garlic and ginger and fry the mixture for 1 minute. Add the bafat powder, lower the heat, and simmer for 1 minute.

Add the minced meat, mix well, and cook for 20 minutes over low heat. Sprinkle with cold water from time to time. Add the salt and stir. Garnish with the cilantro or mint leaves.

Black Lamb Curry

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

3 tablespoons Ceylon Dark Curry Powder, recipe here, or less for a milder curry
1/2 cup water
1 pound lamb, cut into 1-inch cubes
4 yellow wax hot chiles, stems and seeds removed, finely chopped
1 onion, chopped
2 tablespoons vegetable oil         
2 cups water

 

Instructions

Place the curry powder and the 1/2 cup water in a blender and puree to a smooth, thin paste.  Toss the lamb cubes in the mixture and marinate for an hour at room temperature.

In a pan, saute the chiles and the onion in the oil until soft.  Add the lamb and the marinade, and 2 cups of water.  Bring to a boil, reduce the heat, and simmer, covered, until the lamb is tender, about 1 hour, or until the lamb starts to fall apart.  Add more water if necessary. 

Tamarind Chicken in White Curry Sauce

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

1/2 cup tamarind pulp
3/4 cup water
4 green chiles such as jalapeños, seeds and stems removed, sliced into rings 
1 cup chopped shallots
5 cloves garlic, minced
2 tablespoons finely chopped fresh ginger
3 tablespoons vegetable oil
1 teaspoon ground cayenne
1 3-pound chicken, skinned, boned, and cut into 1-inch cubes
1 1/2 cups coconut milk, see recipe here
4 green New Mexican chiles, roasted and peeled, stems and seeds removed, chopped

 

Instructions

Soak the tamarind in 3/4 cup boiling water for 15 minutes. Mash the tamarind and then strain. Discard the pulp and reserve the juice.

In a large skillet, saute the chile rings, shallots, garlic, and ginger in the oil until soft.  Stir in the cayenne and chicken and mix well.  

Add the coconut milk and bring to a boil.  Reduce the heat and simmer, covered, stirring occasionally, for 20 minutes. 

Add the chopped chile and cook for an additional 5 minutes.  Stir in the tamarind and cook, uncovered, for 10 minutes or until the sauce is thickened, stirring occasionally.