From mightymidget69@hotmail.com Wed Jan 16 16:50:47 2002 Date: 16 Jan 2002 08:17:34 -0800 From: tubal cain Newsgroups: uk.food+drink.indian Subject: Chinese Style Curry Carribean St Kitts Curry Powder Ingredients 25g coriander seeds 25g black peppercorns 50g white cumin seeds 1 tablespoon cloves 1 tablespoon Poppy seeds 1 tablespoon brown mustard seeds 25g ground ginger 50g ground turmeric Method Mix together the coriander seeds, black peppercorns, white cumin seeds, cloves, Poppy seeds and brown mustard seeds; place in a heavy bottomed frying pan that is dry with no hint of oil or grease. Dry fry the spices, constantly stirring, until they begin to pop and give off their aroma, whereupon you should remove them from the pan to prevent burning. Allow to cool and then grind to a fine powder. Mix with the ground ginger and turmeric and store in an airtight container where it will keep for a month. West Indian Saffron Chicken Ingredients 8 pieces of chicken with a combined weight of 1kg 2 large onions, finely chopped 2.5cm cube of root ginger, finely chopped 1 fresh hot red chilli pepper, seeds and stalks removed and finely chopped Pinch saffron infused in a tablespoon of hot water 3 tablespoons sunflower oil 1 tablespoon St Kitts curry powder Salt and pepper to taste 300ml thin coconut milk Method Heat the oil in a heavy based frying pan and brown the chicken pieces. Drain on kitchen towel and put to one side. Reheat the pan and fry the onion and ginger until golden brown. Add the saffron, curry powder, chilli, salt and pepper. Fry for one minute and then stir in the coconut milk. Return the chicken to the pan, cover and simmer for 45 minutes until the chicken is cooked through and tender. Trinidad beef curry Ingredients 700g lean braising steak, all fat and gristle removed and cut into small cubes 2 large Spanish onions, finely chopped 2.5cm cube fresh root ginger, finely chopped 3 large cloves garlic, finely chopped 2 hot green chillies, de-seeded and chopped 2 tablespoons sunflower oil 2 table spoons St Kitts curry powder Salt and pepper to taste 600ml thin coconut milk Method Heat the oil in a heavy based frying pan. Add all the chopped onions, fresh root ginger, garlic and chillies. Stirfry until the onions turn golden. Add the curry powder and stir-fry for another few minutes ensuring the spices do not burn. Add the steak and stir continuously until it has evenly browned and coated in the onion and spice mixture. Add the salt and pepper and stir well. Pour in the coconut milk and stir whilst it reaches boiling point, reduce heat, cover pan and simmer for 90 minutes until the meat is tender. Martinique lamb curry Ingredients 700g lean boneless leg of lamb, cut into 2.5cm cubes 1 large onion, finely chopped 1 clove of garlic, crushed 1 small raw green mango, peeled and chopped 225g small new potatoes, scrubbed 100g pumpkin, peeled and cut into small pieces 225g small courgettes, sliced 2 tablespoons sunflower oil 1 tablespoon tamarind, soaked in a little water and stones removed 1 tablespoon St kitts curry powder 300ml dry white wine Salt and pepper to taste 1 tablespoon dark rum Squeeze of limejuice Method Heat the oil in a heavy based frying pan and fry the lamb over a medium heat until well browned. Remove from the pan and reserve. Re-heat the oil and fry the onion until it becomes golden. Add the garlic, tamarind with soaking water, chopped mango and curry powder. Stir-fry for a few minutes ensuring that the contents of the pan do not stick and burn. Return the meat to the pan and stir in the wine and mix well to combine, cover the pan and gently simmer for an hour until the lamb is almost tender. Add the vegetables, season and simmer, covered, for a further 20 to 30 minutes until the vegetables are tender. Add the rum and limejuice, stir well and cook for a further 3 minutes. West Indian Pumpkin Curry Ingredients 450g pumpkin, cut into 2.5cm cubes 1 medium onion, finely sliced 1 clove of garlic, crushed 2 large tomatoes, peeled and chopped 50g streaky bacon, rind removed and roughly chopped 2 tablespoons sunflower oil 1 teaspoon St Kitts curry powder Salt to taste Chilli powder to taste 2 cloves A squeeze of lemon juice Method Cook the bacon in a heavy based frying pan until the fat runs out and the bacon is crisp, remove with a slotted spoon, keeping as much fat as possible in the pan, and drain on kitchen towels. Add the oil to the bacon fat remaining in the pan and when hot add the onion and stir-fry until it turns golden brown. Add the garlic and curry powder then season to taste with the salt and chilli powder. Add the cloves and the lemon juice and stir well, put in the pumpkin and tomatoes. Stir well and cook uncovered for 15 to 20 minutes until the pumpkin softens but still retains it shape. Give a final stir and then remove to a serving dish and serve immediately, garnished with the crispy bacon. West Indian Crab Pullao Ingredients 450g long-grain rice 450g cooked crabmeat 3 tablespoons lemon juice 2 tablespoons sunflower oil 1 large Spanish onion, finely chopped 1 clove of garlic, finely chopped 1 green chilli pepper, seeds and stalk removed and chopped 1 tablespoon St Kitts curry powder 750ml thin coconut milk Salt and pepper to taste Method Rinse the rice in several changes of water then soak in fresh water for 15 to 20 minutes. Cut the crabmeat into bite sized pieces and mix it with the lemon juice, set aside for 10 to 15 minutes. Heat the oil in a large heavy based saucepan, when hot add the onion, garlic and chilli and stir-fry until soft and lightly browned. Add the curry powder and stir-fry for 2 more minutes. Thoroughly drain the rice, shaking out all excess moisture and add it to the onions, stirring for a few minutes to fully combine all the ingredients. Slowly stir in the coconut milk, add the salt and pepper and stir well. Once the milk starts to simmer reduce the heat to its lowest setting and cover the pan with a tight fitting lid for 15 to 20 minutes until the rice is al-dente. Add the crab meat and lemon juice and gently fork into the rice, replace the lid and cook for a further 3 minutes or until the rice is soft but not mushy and the crabmeat is heated through. This isn't the most authentic of goat curries but it is well worth a go. Goat Curry Ingredients 1 kg of goat meat 4 onions, chopped. 6 - 8 cloves of garlic, chopped. 1 red pepper seeded and chopped. 1 green pepper seeded and chopped. 4 sprigs of fresh Thyme, chopped or 1 teaspoonful of the dried variety 2 tablespoons of hot curry powder. 2 teaspoons of ground cumin 1 teaspoon of Turmeric powder 1 teaspoon of Garam Masala Freshly ground Black Pepper to taste 1 Large potato, cut into small cubes. 1 oz of Creamed Coconut. 600ml of Water. Method Combine meat, onions, garlic, peppers and thyme in a large non-metal container. Mix curry powder and all other spices, rub into the meat and coat well. Cover and refrigerate overnight. Heat oil in large saucepan over medium-high heat. Scrape the chopped ingredients from the meat and set-aside until later. Add meat to hot oil and cook for about ten minutes, stirring constantly to evenly brown. Add the chopped ingredients and stir well. Add water and coconut cream. Reduce heat and cook for 90 minutes keeping the pot simmering and stirring occasionally. Add potatoes to pan, adding more water if necessary to cover potatoes. Cover pan and simmer until the potatoes are tender, about 15 minutes. Serve hot with plain boiled rice, garnished with lime pickle and mango chutney. Another non authentic goat curry but again, another one worth cooking up. I have given the full Pat Chapman version, albeit some minor modifications, but I do confess that I seriousley tone down on the chillies. Age gets to all of us and especially my digestive systen which, I think is rebelling after years of chilli abuse. Pat Chapmans Hot West Indian Goat Curry Ingredients 675g lean leg of goat, cubed 3 tablespoons sunflower oil 4 garlic cloves, chopped 225g finely chopped onions 2 tablespoons hot curry paste Half a red pepper, diced 4 Haberno chillies, quartered 2 slices canned pineapple, cubed 1 teaspoon brown sugar 2 to 3 teaspoons bottled West Indian chilli pepper sauce 50ml white rum 200ml water Salt to taste Spices 1 teaspoon coriander seeds 2 brown cardamoms 5cm piece of cassia bark 1 teaspoon fennel seeds Half a teaspoon lovage seeds Method Pre-heat oven to 375F/190C/Gas 5. Heat the oil in a wok and add the spices, garlic, onion and curry paste. Stir-fry for 10 minutes. Transfer to a 2.6 litre lidded casserole dish, adding the meat and all the other ingredients except the salt. Stir well and put into the oven. After 20 minutes inspect, stir and add a little stock or heated water if required. Repeat this exercise every 20 minutes until the meat is tender. Once meat is tender, spoon off excess cooking oil, add salt to taste and garnish before serving. Curry Goat Ingredients 2 lb (1 kg) goat meat salt black pepper 3 tablespoons curry powder 1 clove garlic, crushed 2 tomatoes, chopped 2 onions, sliced 2 stalks escallion, chopped 1 or 2 hot peppers, chopped, with or without seeds 2 tablespoons (1 oz, 25g) butter 1/4 cup (2 fl oz, 50 ml) oil about 3 cups (1 1/4 pints, 750 ml) water Method Cut the goat meat into small pieces; place them in a bowl, and season with the salt, black pepper, curry powder, garlic, tomatoes, onions, escallion and hot peppers (remove the seeds from the peppers if you do not want the curry to be too hot). Allow the meat to marinate for at least 30 minutes. When you are ready to proceed, separate the seasonings from the meat and fry the meat in the butter and oil until it is lightly browned. Add enough water to cover the meat and bring to the boil. Reduce the heat, cover the pan, and simmer until the meat is tender adding more water if necessary. Stir in the seasonings in which the meat was marinated, taste, cover the pan again, and allow it to simmer for a further ten minutes or until the seasonings are absorbed into the juice, which should now have more body without being too thick. The dish should not be at all dry. Some cooks prefer either to boil the meat first then add the seasonings when the meat is tender, or to boil the meat and seasonings together from the start. The choice is yours. Serve this splendid dish with white rice, mango chutney, grated coconut, fried plantains, boiled green bananas or whatever else you like.