From mightymidget69@hotmail.com Fri Sep 13 11:17:10 2002 Date: Fri, 13 Sep 2002 11:11:30 +0100 (GMT+01:00) From: mightymidget69@hotmail.com Reply-To: currygalore@smartgroups.com To: currygalore@smartgroups.com Subject: [currygalore] Make ahead Madras curry sauce This is a basic make ahead curry sauce that is used by Indian families, each family will have their own variations on the same theme 80ml ghee or oil 2tbs coriander powder 1 tbs fenugreek powder 1 tbs cumin powder 1 tbs chilli powder 1 tsp freshly ground black pepper 1 tbs turmeric powder 1 tsp ginger 1 tsp crushed curry leaves 1 tbs chopped green coriander leaves 300ml coconut milk 75ml tamarind, soaked and pulped Salt to taste 150ml water 1 tbs cornflour Chop together the ginger, curry leaves and coriander leaves with the minimum of water to form a paste. Mix the cornflour with the water. Heat the oil or ghee in a wok or karhai until it is very hot. Put into the hot oil the following powders in this order; coriander, fenugreek, cumin, chilli, black pepper and turmeric. When the mix stops sizzling add the ginger, curry leaves and coriander paste. Stir for up to five minutes or when the oil seperates. Mix together the coconut milk, tamarind, salt, cornflour and water to achieve a smooth consistency. Add this slowly to the pan stirring constantly.Simmer for ten minutes stirring once or twice. When the oil seperates again remove from the heat and store in the fridge once cooled. This sauce can be added to any parboiled meat, chicken or vegetable by mixing together and heating through in a medium oven. Raw vegetables or meat can be added and cooked in the same way in a casserole with a tight fitting lid but check for sufficient fluid during the cooking. This recipe and spicing is enough for 500g of raw meat vegetable or chicken process and check for salt towards the end -- If you want to share pictures, use the calendar, or start a vote visit http://www.smartgroups.com/groups/currygalore To leave the group, email: currygalore-unsubscribe@smartgroups.com