Author: Kilos Language: text
Description: Tasty mild curry Timestamp: 2012-07-04 10:02:36 -0400
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  1. Here is a mild curry that anyone can enjoy, even those with tender mouths.
  2. Those who like hot curry can add ground chilli powder to suit and/or cayenne pepper.
  3. Kilos Curry
  4.  
  5. Ingredients
  6.  
  7. 1 kg -------Beef or mutton stew pieces
  8. 2    -------Large onions--finely diced
  9. 4    -------large cloves garlic-- finely diced
  10. 1 Tablespoon Ground Coriander  (fresh leaves are called dhania) read ps
  11. 1 Tablespoon Paprika (draws the flavour out of meat) imho
  12. 1 Tablespoon RAJAH Mild and Spicy curry powder (not any other)mild and spicy
  13. 1/4 teaspoon Ground Cloves. I dont like using the whole booby traps
  14. 1/2 teaspoon Sage
  15. 1 Tablespoon Mixed herbs
  16. 1 Tablespoon Garum Masala
  17. 6 curry tree leaves-- read ps for more info
  18. 4 Bay leaves
  19. 2 tins Golddish vegetable curry. not the hot for tender mouths or
  20. 500g packet of frozen mixed vegetables
  21. Turmeric/Borrie optional to your tastes etc. I think it just makes the curry yellowish
  22. How to      
  23. Important---
  24. Dont add tomato if you want the curry to last more than a day or two
  25.  
  26. Fry meat cubes till they are slighty browned. Works great if one has meat
  27. thats left over from a braai. In another pan.
  28. Fry onions till light brown then add garlic and fry a bit more then add all
  29. herbs spices and curry leaves and fry for ten minutes or so. stirring often.
  30. Add the two together in a large pot. Rinse pans with boiling water and add
  31. to pot so you lose none of the frying flavours. Add bay leaves.
  32. Add enough boiling water to cover everything and bring to the boil. Dont be
  33. afraid to add too much water as it slowly boils away and makes a nice gravy anyway.
  34. Cover and simmer for 4 hours or more stirring now and again. At this stage I normally
  35. switch off the stove and leave the curry till tomorrow. Bring curry to the boil and add
  36. your vegetables. tinned or frozen. Add water to cover and bring to boil then simmer again
  37. stirring now and again so food doesnt catch at the bottom.
  38. The longer you do this the better the flavour spreads to everything.
  39. You may taste now and again and add whatever you think will make it better.
  40. I normally add cubed potato and simmer till potatos are soft.
  41. Serve with rice or pap. This curry wont burn anyone. Have fed it to 3 and 4 year olds and
  42. they have come back for seconds and even third helpings. With a large pot of curry like this
  43. you can split and freeze some for future quick microwave meals
  44. Frying tomato and onion and adding it to small amounts makes for a new flavour sensation
  45.  
  46.  
  47. PS
  48.   One can plant coriander seeds and use the leaves while frying. Know as Dhania to the indians
  49.   Curry leaf trees are available at nurseries in the Durban Toti areas that i know of.
  50.   They cant handle very cold weather so plant in pots for cold areas and take in indoors winter.
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