Bombay Curry Recipes

Steps:

• Heat a non-stick pan over a medium high heat and use a little oil, or cooking spray to brown chicken. Remove from pan.
• In same pan cook onions until soft, add garlic, chillies, ginger and spices for 11 minute, or until fragrant.
• Return chicken to pan and stir to coat well in mixture. Add tomatoes and simmer gently for 30 minutes, or until chicken is tender.
• Stir in coconut cream until heated through.

Steps:

• Heat the oil in a large frying pan.
• Add the onions and cook till they soften.
• In a small bowl or coffee cup, combine the turmeric, cumin, coriander, and chilipowder.
• Add these spices and the garlic, chilipeppers and ginger to the onions, and mix well.
• Cook for another minute.
• Add the cubed beef and cook until it is well browned and completed covered by the spice mixture.
• Add the salt and the tomatoes.
• Allow to cook at a slow simmer, covered, until the beef is cooked through and tender.
• This make take 1 to 1 1/2 hours, depending on the tenderness of the original beef.
• Add the coconut milk and stir well.
• Simmer uncovered for 5 minutes, or until sauce slightly thickens.
• Serve with rice.

Steps:

• Soak the soya wadis (if using) in a cup of hot water for about five minutes, squeeze dry and set aside.
• Meanwhile, dice the the potatoes into big chunks and chop the onion and tomatoes roughly.
• Place onion, tomatoes, garlic and all spices in a blender. Blend till smooth.
• Heat oil in pan and add ground paste.
• Dry the paste until oil comes out and the reddish paste turns deep red- brown in colour.
• Add the potatoes and soya wadis (if using), reserving a couple of pieces of potato if the paste is a little watery. cover partially.
• After the curry cooks for about five minutes, mash reserved potatoes thoroughly and add to thicken the gravy if necessary.
• Remove from fire and garnish with a swirl of cream and the coriander leaves.

Steps:

• Wash, pat dry and apply salt (1 tsp) and turmeric (1 tsp) to the fish pieces and keep aside for 15 minutes.
• Meanwhile, heat mustard oil in a flat non-stick girdle or deep pan. When smoking, add dried red chillies, whole spices, cumin seeds. Let splutter. Add sliced onion. Cook for 2 minutes Add ginger-garlic- green chilly paste/ mix. Fry well for 2 minutes in high flame. Add the spice powders and 4 tbspn of water to cook the spices.
• Move the spice mix to the side of the pan. Add the fish pieces to the same pan, side by side. Reduce flame to medium, and allow the fish to cook in its juices for 5 minutes.
• With a spoon, spread the cooked spice mix over the fish, add a cup of water. Let the fish cook in the gravy for 5 minutes Since this fish is delicate, take care not to stir too much so that the pieces remain intact.
• You may add 1 tsp of lemon juice (optional).
• Garnish with chopped coriander leaves.
• Remove from flame. Serve hot.
• Tastes best with rice.

Steps:

• Peel onion and slice and mince garlic. Heat oil in a medium size saucepan; fry onion and garlic over low heat until soft.
• Add diced lamb and cook, stirring until sealed on all sides. Remove meat from the saucepan and set to one side.
• Add the coriander, turmeric, black pepper and 1 tablespoon Garam Masala. Stir together for 1 minute.
• Top and tail green chilies--remove seeds first for a milder heat. Chop small and add to the saucepan stirring for a further minute or two.
• Add bay leaves and cinnamon; stir in the Yoghurt. Add the chopped tomatoes and bring to the boil.
• Add the lamb and simmer for 40 minutes. Five minutes from the end of cooking, add the remaining 2 teaspoons of Garam Masala and salt. Thicken slightly if necessary. Remove whole spices.
• Serve with Basmati rice and accompaniments.