Madhur Jaffrey doesn't stand a chance with me and this recipe.....
Craving an Indian takeaway is normal here at 1114m up a mountain (don' t think the coastal restaurants would deliver) and so instead of grabbing the phone and the menu off the fridge it' s a case of either abstaining or getting on with it and making one. I love curried anything, and enjoy the ritual of roasting and pounding the spices, stirring and tasting....
Normally, a home cooked curry lacks that certain something (MSG?!) but I have found a recipe to beat any Tikka Masala you have ever eaten, even if it was in front of the Taj Mahal....(no, not on the high street)
Try this, you' ll be hooked, I' ve fiddled and twiddled it a bit, some of the spice amounts sound strange, bear with me and go for it......
2 TBSP OIL
1 TSP CLOVES
15 GREEN CARDOMON PODS lightly crushed with the back of a knife
1 ONION SLICED THINLY
HALF A HEAD OF GARLIC CHOPPED
2TSP GROUND GINGER
3TBSP TANDOORI MASALA POWDER
5 TBSP TOMATO PUREE
3 TBSP SUGAR
2 TBSP GRATED FRESH GINGER
3 GREEN CHILIS CHOPPED
CHICKEN PRECOOKED, BITE SIZE BITS
BLOCK OF COCONUT, MELTED WITH A LITTLE MILK
SALT TO TASTE
CORIANDER TO GARNISH
Wow, that' s the hardest bit. Now, put the cloves cardomons and oil into a big pan and cook until the spices throw out some aroma, not too much or you' ll have to start again. add the onion and fry for 5 mins or until soft and light brown.
Add the garlic, after 1 minute add the ground ginger and masala, stir and if it sticks add a dash of water. add the puree fresh ginger chillis and sugar, pour in the coconut add the chicken, heat til hot through, season, garnish and EAT.
We make little flat breads (flour, water, folded over like samosas a few times, rolled and griddled, no oil) and use them to scoop up the sauce.
You' ll have red fingers, tingling tongues and full bellies!!
Let me know if you try it!
Craving an Indian takeaway is normal here at 1114m up a mountain (don' t think the coastal restaurants would deliver) and so instead of grabbing the phone and the menu off the fridge it' s a case of either abstaining or getting on with it and making one. I love curried anything, and enjoy the ritual of roasting and pounding the spices, stirring and tasting....
Normally, a home cooked curry lacks that certain something (MSG?!) but I have found a recipe to beat any Tikka Masala you have ever eaten, even if it was in front of the Taj Mahal....(no, not on the high street)
Try this, you' ll be hooked, I' ve fiddled and twiddled it a bit, some of the spice amounts sound strange, bear with me and go for it......
2 TBSP OIL
1 TSP CLOVES
15 GREEN CARDOMON PODS lightly crushed with the back of a knife
1 ONION SLICED THINLY
HALF A HEAD OF GARLIC CHOPPED
2TSP GROUND GINGER
3TBSP TANDOORI MASALA POWDER
5 TBSP TOMATO PUREE
3 TBSP SUGAR
2 TBSP GRATED FRESH GINGER
3 GREEN CHILIS CHOPPED
CHICKEN PRECOOKED, BITE SIZE BITS
BLOCK OF COCONUT, MELTED WITH A LITTLE MILK
SALT TO TASTE
CORIANDER TO GARNISH
Wow, that' s the hardest bit. Now, put the cloves cardomons and oil into a big pan and cook until the spices throw out some aroma, not too much or you' ll have to start again. add the onion and fry for 5 mins or until soft and light brown.
Add the garlic, after 1 minute add the ground ginger and masala, stir and if it sticks add a dash of water. add the puree fresh ginger chillis and sugar, pour in the coconut add the chicken, heat til hot through, season, garnish and EAT.
We make little flat breads (flour, water, folded over like samosas a few times, rolled and griddled, no oil) and use them to scoop up the sauce.
You' ll have red fingers, tingling tongues and full bellies!!
Let me know if you try it!
Yummy! We do lots of Indian cooking here in the Sierra de Cadiz too. Try using cerdo iberico (Iberian pork) rather than lamb, which is hard to get in Spain - it makes wonderful tikka. And the special flour which is used for onion bhajees is widely available here as harina de garbanzos.
ReplyDeleteI think it´s ghee (clarified butter) rather than MSG which gives the authentic flavour. MSG is widely used in Chinese food but not Indian. Fortunately ghee is dead easy to make.
Thanks Claire! Yes I make Ghee too, but didn't know about the Harina, will look today down in Almeria, off for a jolly. You probably have more access to ingredients than me, up here in the mountains! Will give the pork a bash too.....honestly try this recipe and let me know, it's the best I have ever tasted, really moreish....
ReplyDelete