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Martinís Curry recipe

1 cooking onions finely chopped
4 x tomatoes (normal size) quartered
5 x garlic cloves finely chopped
1 x piece fresh ginger (fingers length) finely chopped
3 x green chilli (cut stork off )
Fresh coriander (chopped)

1/2 tbsp Salt
1/2 tbsp Paprika
1/2 tbsp cumin seeds
1/2 tbsp turmeric
1/2 tbsp Garam masala
measures conversion [+]

Firstly put ½ a cup of vegetable oil into a large pan and heat up, add the chopped onion and cook until the onions are soft and are nearly browning but not burning (around 5 mins). Add the tomatoes and cook for another 3 Ė 4 mins until tomatoes virtually disappear, making sure you keep stirring all the time. Your looking for a paste from the mixture, but donít it burn or dry up, if you need to, add ½ a cup of water. Now add the chillies, garlic & gingerÖRemember do not chop the chillies up, just cut the top and tails from them ,as you want the flavour, not the power of them. Cook the mixture for 5 more minutes, then add all the spices APART FROM the chopped coriander and garam masala. Cook for 5 mins. You can now add your desired meat or vegetables. Stir it up making sure everything is covered and well fused together. Put a lid on the pan or pot, cover and cook on medium heat for around 30 mins or until meat is tender, the trick is to let it cook till all the oil separates from the sauce then you know itís done, you can now stir in the garam masala, chop up some fresh coriander and stir that in too. Its ready to eatÖ serve with rice, salad & naan, maybe some yogurt as well.

Cuisine: indian
Source: martin meredith
Recipe category: Vegetable-Dishes > Other

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