From me@privacy.net Fri May 21 12:38:50 2004 Date: Fri, 21 May 2004 14:53:08 +0930 From: Anne Chambers Reply-To: annechambers@ozemail.com.au Newsgroups: uk.food+drink.indian Subject: Re: Ostrich curry? OK, here you are - I have tried both recipes. From "Indian Delights - the Women's Cultural Group Book of Recipes on Indian Cookery" Durban, 1975 Badam/Kopra Murghi (Coconut chicken) 1 chicken 2 teaspoons ginger/garlic (proportions are 1/2 lb fresh ginger to 1/4 lb fresh garlic, pounded together, freezes well in ice cube trays) 1/2 teaspooon jeero (whole cumin seeds) 1 teaspoon khus-khus (poppy seeds) 1/2 cup ghee/oil 2 oz. almonds 1 teaspoon salt 1/2 fresh coconut ) 1 tablespoon cream ) (I use a tin of coconut cream) 2 tablespoons pistachios 2 onions 1 piece tuj (stick cinnamon), a few whole cloves and cardomom seeds, pounded together 3 green chillies, pounded saffron Grind to a fine paste the coconut, cloves, elachi, tuj, khus-khus, jeero and chillies. Add saffron (which I soak in a little hot water, then strain & add the water), ginger/garlic and cream and mix well. Now add slivered almonds and shelled pistachios (don't laugh, I gave this recipe to a newly-cooking friend and she didn't shell the pistachios...) Disjoint chicken, wash & drain. Fry onions in ghee /oil till golden in colour. Cool and crush with back of spoon. Add the rest of the masala. marinate chicken pieces in masala for half an hour then put on stove (I put in oven) and cook slowly till tender. From "Everyday Cape Malay Cooking" by Zainab Lagardien, Struik Publishers, Cape Town 1995 Chicken curry "A meal in itself. Serve with rotis and a favourite sambal" 1 kg chicken portions 1 1/2 tsp finely chopped fresh ginger 4 cloves garlic finely chopped 2 tablespoons oil 6 cardamon pods 6 pieces stick cinnamon (too much for my taste) 1 large onion, finely chopped 2 tablespoons tomato puree (I use tomato paste which is thicker, plus a little extra water) 1 tsp turmeric 1 tsp leaf masala (a mixture of 'typical' curry spices including dried curry leaves which seem to be readily available at Indian food stores even in Australia, no idea what's in it - red leaf masala has more chillie powder). If I can't get it, I use a mixture of whatever comes to hand - ground coriander, cardamom, turmeric, curry leaves, cloves, chillie powder, fenugreek, nutmeg etc. - makes each curry different! ) 1 cup water 2 tsp salt 10 curry leaves (I use dried, all that is available here) 1 star anise 500 gm potatoes, peeled and quartered up to 1 1/2 cups water as required 1 tsp barishap (fennel seeds) 1 tsp ground jeera (cumin) Wash & drain chicken well. Marinate with ginger & garlic for a few minutes. Heat oil in a saucepan, add cardamon & cinnamon. Add onion & stir until golden brown. Now add tomato puree, turmeric, leaf masala & first cup of water. Add chicken, salt, curry leaves and star anise to saucepan with potatoes and cook for 15 minutes. Add remaining ingredients (I add an extra cup of water here), reduce heat and stir well but gently to blend ingredients. Allow to simmer for 30 minutes until the chicken is tender. Add more water if necessary. Serve with rice or Malay roti. (Malay roti is really no different to traditional Indian roti) Anne South Australia (born in South Africa) bigbrian wrote: > On Fri, 21 May 2004 09:25:05 +0930, Anne Chambers > wrote: > > >>I have a fairly extensive South African , S A Indian & Cape Malay >>collection of cookbooks, old & new - no mention of ostrich curry in any >>of them. The closest is from "Our Best Traditional Cooking" by Vida >>Heard & Lesley Faull for what they call "Braised Ostrich Oudtshoorn" in >>which the ostrichwhich is marinated in yoghurt - but that's the closest >>it comes to curry. I can post some S African chicken curry recipes if >>you like - you should be able to substitute ostrich. > > > YES!! > > Go right ahead.. > > Brian -- The privacy.net address is a spam trap. Please reply to annechambers@ozemail.com.au