|
Here are the fancy details that
will make our pork experience that much finer. This year, we're spicin' it up
Indian-style. Here are some notes from Lenox Bin Layen's
International Kitchen.
Curry Sauce - Alpha
Ingredients
 | 1 lb Meat |
| 1 tsp Turmeric
|
| 2 tsp Red
chili powder |
| 1 tsp Ginger
paste |
| 1 tsp Garlic
paste |
| 1 big Onion |
| Oil
|
| Salt |
| Cilantro |
Ingredients for Masala
| Dry coconut -
2 big spoons. |
| Poppy seeds -
1 tsp |
| Sesame seeds -
1 tsp |
| Cumin seeds -
1/2 tsp |
| Cinnamon 1
stick |
| Clove 8-10
|
| Cardamom 4-5
|
| Cashew nuts -
50 grams |
Process
| Fry all the
Masala ingredients in a pan separately and grind them. |
| Take 1/3rd
each of the Masala, Turmeric, Red chili powder and the Ginger and Garlic pastes.
Mix well with meat and add salt to taste. |
| Heat oil in a
vessel. Add finely cut onion and fry until brown. |
| Add the
remaining 2/3rds of the Ginger and Garlic pastes, Turmeric, Red chili powder and
the Masala paste and fry until oil oozes out. |
| Add little
water, when it starts to simmer add meat and cook for 5-10 mins on high fire and
then on slow fire for 5 min. |
| Add Cashew
nuts and cook for 5 min. |
| Finally add
Cilantro. |
Curry Sauce –
Omega
Ingredients
| 3 tablespoons
vegetable oil or ghee (clarified butter) |
|
1 medium onion
- finely chopped
|
| 4 cloves
garlic - peeled and sliced |
| 1.5 inch piece
root ginger - peeled and thinly sliced (it should look about the same volume as
the garlic) |
|
2 green
chilies - chopped |
| 1/2 teaspoon
turmeric powder |
| 1/2 teaspoon
ground cumin seed |
| 1/2 teaspoon
ground coriander seed |
| 5 tablespoons
tomato puree or 1 tablespoon tomato paste mixed with 4 tablespoons water
|
Process
| Heat oil in a pan
and add chopped onion. Stir for a few minutes with the heat on high. |
| Add ginger,
garlic and green chili. Stir for 20 seconds then put the heat down to very low. |
| Cook for about 15
minutes stirring from time to time and making sure that nothing browns or burns.
|
| Add the turmeric,
cumin and coriander and cook for about 5 minutes. Make sure that the spices
don’t burn. If worried sprinkle on a few drops of water. |
| Take off the heat
and cool a little. Put 4 fl oz cold water in a blender, add the contents of the
pan and whizz until very smooth. Add tomato puree and stir. |
| Put the puréed
mixture back into the pan and cook for 20 - 30 minutes (the longer the better)
over very low heat stirring occasionally. You can add a little hot water if it
starts to stick to the pan. The idea is to gently "fry" the sauce, which will
darken in color to an orange-brown. The final texture should be something like
tomato ketchup. |
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