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spiritual uk
Hello fellow curry lover's.After writing up a recipe for a fellow ganja lover i thought i would make a thread where we can all share our recipes ,as curry varies from continent to continent,From ,thai curry,north indian,south indian,british,carribean,malaysian,vietnamese etc etc,the world loves a curry.I love making various curry dishes from round the world,and i would like to share one of the best curry dishes i make.Simple to make,no burning sensation on anus the next day ,nutrient rich,fresh and just damn tasty.Worth trying for anybody,as so easy to make.
spiritual uk, pakistani/kashmir family recipe.
this recipe will make you a paste for a large curry up to 8 people approx.
first up ,is making the paste.ingredients needed for paste-
.one full large garlic bulb
.one piece of ginger the same size roughly by eye[about a golf ball size normally]
.level tea spoon of tumeric
.level tea spoon of red chilli powder
.half a spoon corriander powder
.half a spoon cumin powder
.half a spoon cinnamon powder
.half a spoon salt
.half a spoon of garam masala[optional it may be hard to find]
chop and blend the garlic and ginger into a nice consient paste[no lumps]and add your spices and mix in thorouglhly into a curry paste.if eating solo,then you can make a smaller curry using less paste.stores in fridege or freezer.
Next in a large pan,after you have made the paste,gently cook one large chopped onion[half for a smaller curry]and two sticks of chopped celery until soft for ten minute or so ,retaining all the juice[do not brown or burn]i use goose fat,but any good fat or olive oil will do[whatever your preferance]
then you add the mix to the soft onions in the pan and very lightly cook the paste for 2-3 minutes harmonising the flavours.this recipe i use two kilo of lamb shoulder on the bone but you can use anything you like,but if you are going the meat route make sure you seal the meat in a seperate pan and then add to curry mix strirring and well coating the meat in all the mix.
then i add my vegetables [this varies for me],usually i go for chopped carrot and chopped potato,sweet pepper,or sometimes aubergine and spinacj,potato.its entirely up to you.and mix through ,adding half a litre of a good stock[vegetable ,meat whatever u have it doesnt matter],making it all loosen up and then straight after that add also half a tin of passata or chopped tomato.
for the lamb or meat curry version, i just cook until the meat falls off the bone on a low setting with the lid off and let it thicken up naturally.if it starts to go too thick just add more stock or water as you go.usually lamb takes 4 hours ,chicken 1-2 hours[i always cook it on the bone but you could use fillet i suppose,but make sure if using fillet chicken you do not add till after at least one hour of your mix cooking ,as it cooks fast and you dont want it overcooked and the curry mix needs to cook for two hours]
for just a plain vegetable version cook for two hours on low minimum.
after two hours let it cool down a little bit for 5 minutes and add 250 g[half a tub]of natural yogurt[dont stir in while curry bubbling away lol,with all seperate]
then taste an season if need be,you can add more yogurt if too hot for you but this curry is quite a mild one.medium id say with hot red chilli powder i use.
then i chop frsh corriander,not much and scatter a bit over the top of curry and serve with a hot naam bread or chipati ,smeared in garlic butter.
enjoy!spiritualuk curry.peace
picture is a rabbit curry i just made!picture came out very poor as i left the flash on,however it is too late as all in my belly!
spiritual uk, pakistani/kashmir family recipe.
this recipe will make you a paste for a large curry up to 8 people approx.
first up ,is making the paste.ingredients needed for paste-
.one full large garlic bulb
.one piece of ginger the same size roughly by eye[about a golf ball size normally]
.level tea spoon of tumeric
.level tea spoon of red chilli powder
.half a spoon corriander powder
.half a spoon cumin powder
.half a spoon cinnamon powder
.half a spoon salt
.half a spoon of garam masala[optional it may be hard to find]
chop and blend the garlic and ginger into a nice consient paste[no lumps]and add your spices and mix in thorouglhly into a curry paste.if eating solo,then you can make a smaller curry using less paste.stores in fridege or freezer.
Next in a large pan,after you have made the paste,gently cook one large chopped onion[half for a smaller curry]and two sticks of chopped celery until soft for ten minute or so ,retaining all the juice[do not brown or burn]i use goose fat,but any good fat or olive oil will do[whatever your preferance]
then you add the mix to the soft onions in the pan and very lightly cook the paste for 2-3 minutes harmonising the flavours.this recipe i use two kilo of lamb shoulder on the bone but you can use anything you like,but if you are going the meat route make sure you seal the meat in a seperate pan and then add to curry mix strirring and well coating the meat in all the mix.
then i add my vegetables [this varies for me],usually i go for chopped carrot and chopped potato,sweet pepper,or sometimes aubergine and spinacj,potato.its entirely up to you.and mix through ,adding half a litre of a good stock[vegetable ,meat whatever u have it doesnt matter],making it all loosen up and then straight after that add also half a tin of passata or chopped tomato.
for the lamb or meat curry version, i just cook until the meat falls off the bone on a low setting with the lid off and let it thicken up naturally.if it starts to go too thick just add more stock or water as you go.usually lamb takes 4 hours ,chicken 1-2 hours[i always cook it on the bone but you could use fillet i suppose,but make sure if using fillet chicken you do not add till after at least one hour of your mix cooking ,as it cooks fast and you dont want it overcooked and the curry mix needs to cook for two hours]
for just a plain vegetable version cook for two hours on low minimum.
after two hours let it cool down a little bit for 5 minutes and add 250 g[half a tub]of natural yogurt[dont stir in while curry bubbling away lol,with all seperate]
then taste an season if need be,you can add more yogurt if too hot for you but this curry is quite a mild one.medium id say with hot red chilli powder i use.
then i chop frsh corriander,not much and scatter a bit over the top of curry and serve with a hot naam bread or chipati ,smeared in garlic butter.
enjoy!spiritualuk curry.peace
picture is a rabbit curry i just made!picture came out very poor as i left the flash on,however it is too late as all in my belly!
