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devusT
01/15/2010 21:14 |
1. oil - 100 mls
2. curry leaves (dry or fresh) - a bunch
3. mustard seeds - 20 g
4. dry red chilli - 3 or 4 pieces (or to taste)
5. diced onions - 2
6. chopped garlic - 2 cloves
7. chopped ginger - about 2 cm wide
8. diced tomatoes – 3-4 (medium size)
9. curry powder - 2 to 3 tablespoons (the more the hotter it gets!, in an Asian shop, ask for Babas meat curry powder, if not available then any meat curry powder from Malaysia)
10. any type of meat - washed - 500 to 600 grams
11. diced potatoes (medium cut) – 3 – 4 medium potatoes.
12. salt - to taste
13. water - about 200 to 400 mls (depends whether you want a thick or thin curry!)
In a pan, heat up the oil and when oil is hot, add dry red chilli and stir until chilli becomes semi-dark. Then add curry leaves and stir for a further minute until curry leaves change into a dark colour. Then add mustard seeds and let them “pop”. Once they have started “popping”, add chopped onions, garlic and ginger. Cook for a further few minutes on medium heat until fragrance can be smelt. Then add meat, curry powder (remember - up to you how much you add this ingredient!!), and tomatoes. Stir for a couple of minutes until curry powder is completely mixed with the meat. Then add water, and chopped chilli if wanted. If you are cooking with beef, pork or lamb - let meat cook for about 15 - 20 minutes until semi-tender and then add potatoes. Cover and cook on low heat, stirring occasionally until potatoes are cooked. If cooking with chicken, add potatoes and chicken together at the same time, and the curry is ready when the potatoes are cooked. Serve with rice or bread (pita or nan).
Enjoy 
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