So living here in England I feel I should be taking advantage of Indian cuisine as it seems to be very popular. I must admit my exposure to Indian food has been limited, but I have always been interested to try those seemingly exotic flavors. Well, I happened to receive a quick curry base recipe from Pam, my Indian friend. I tried it and I love it. (Even my food snob Italian husband likes it.) I think the perception of curry is that is always has the curry spice in it....well according to Pam not so! This dish has ingredients I am familiar with and believe it or not are all used in Italian cooking too, so no wonder an Italian would eat it.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKDxg_7eHv_99Icum9HUAD60IHRd2jknkFLP3UF6TltWic6FWvhP7pmGu0TUyuXHYySiNWPZSq2eoR0gL8P1IcmgrAAkwEhOKjXqtsmMqdhr6joVUANIAzM_-lHRVNIYBtOeWf2ilfEhzz/s640/IMG_6354.JPG) |
The secret to rice is to find a good quality brand and to rinse the grains well before cooking. I find Tilda to be great. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd-GxbPRMdvmd3pK9FK5ik01qVCau3ufrIKuEu4V2T5vaJo8X5j27JH1JiX43T7ywkvN-luIAyvx9HZ3r7kvVbIdTUoH9oLbXQ7EGe7GFFiXuLQLiNXWCToX7r-1yL3UYym8TIa6fzkcP-/s640/IMG_6360.JPG) |
I usually add salt to my rice but if you want to up the flavor try adding a cube of bouillon of your choice or half if you are worried about the salt. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbmryO5cw-cjRaIaMWkNZQB7g_R7rCJ_tJl4fXA958-Co1NTRYtf3fY-C0Xzm_qjXTB8yB-4qD8WWuXobW-4O0zmEdFSiGJ01TIME1896sED9tVY-gEnIRDkR8xOv00EOVzlglhkLlSZHi/s640/IMG_6365.JPG) |
For the base chop up two onions |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgm9iU2b1JMWXvFaLKGyE21L1weVD_cZ5qd3gtOTuPokxnpMGFUK6FtCAfNIF-iTGLoYylLEE2Cbw_kitjjHS7Kr1qigGlST0aGzF_YsAkd12GquKgHX8mF3KSI8g7pPTHanqGbvjuL7yc/s640/IMG_6368.JPG) |
Now you can use fresh ginger and chili if you have them or to speed things up I love these frozen cubes |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLEn_Gk0JNBEvGWVjRgeeRLTn4nMzTB5HZAgNIeTPXFuOU-e-7ZSRU28VmWMwcEGKLPosKwfd5yXQH2zshuG-GCB8qgW3_l6VXWr7mv20wkyIx6qXRQRXtqDuYqQ3DwOm4tUsrU3ikcVat/s640/IMG_6373.JPG) |
I like a lot of flavor so I use 3-4 cubes of ginger and 3 cubes of chili...I know Trader Joes sells these in the US |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8WSLz-5ebZV0Pr8-Fu6EC5gDYplj-6v7u9k3CZfJ2xU5_jM5B5KD8TEAVkiKkcqOXLMpcRjgpLkTVwXEEKVt9hxI6rfs-S2DgPbdxAucKMTI13Fbs8joxwT4q0EHdjDwO5I8XhH9sQLki/s640/IMG_6378.JPG) |
Cook the onions down, after a bit you should add chopped garlic, but today I was out of garlic! I know my mother in law was shocked and told my husband that we should always have like 10 heads of garlic on hand...because what can you cook WITHOUT garlic?! So I used a cube of alio and prezzemelo, if you don't know this, check out my previous post http://www.americanina.com/2011/04/zuppa-de-pesce.html |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAfIpd46dh20m6NxlhWojt1q6LkHctTR1MCH5QelMMiqS3JYRDLDgD9CQsyQynD-AGDNO7CE8p3fNgHdPo02AdhotFtsPwPFaaxkrkpraIs-uFtwbV99wbefM1csNr4CYu-cSROOKlMyjk/s640/IMG_6382.JPG) |
Add your fresh or frozen cubes of garlic and chili, cook down about 2 minutes |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh18LK7YqL7QUyF7n42T96GPrcGtZvYhiBwvBFw6u2Dshxd5E02kSeNl-HdBoKR-9vrPU-yM0YSjwsROe8_jBxxO0c2TkZfPElDCgfJCgEcCMCmqUSv8P93iyxIMhsvl8szAb5EQ2VKVUrC/s640/IMG_6384.JPG) |
Here is where the recipe gets interesting, just throw in on hand beans, veg or protein...here I am using chickpeas, but you could put in chicken or bell peppers, whatever you like! |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA2ycxr9KAJzot23d-MFVfhV-e0AUCQfRdg1uKx22CkbVdFBhHOoP0OFM1Ea85bgnOXIoGyvFhlSyDdwzdzCkWpT-Hw1RtsfCDcfmdJJS_Skd6I9C3idv2qjyaDwV1yA9a6-HsIEHAXZuG/s640/IMG_6390.JPG) |
After cooking your beans, veg or protein almost to the level of "doneness" you like (is that even a word?) Add a tin of chopped tomatoes and keep cooking a bit...here I like to add one more cube of ginger. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzE2YQW0JVNSWDwkMdCW0WJWtY4wChO4MG1vJT3OOsCeAiIZNBSa0eNr8HJxC8YGEr8J1-CuOPcSI7niTfJATGR1iDXc4FBazR8F0ng51FmyKtQQAwdJ3TLqmlyNTcr5plV_xswaucBDEH/s640/IMG_6397.JPG) |
The best part is the chili, garlic and ginger give so much flavor you really don't need much salt or just a bit of finishing salt....serve over rice....probably this took me 15-20 minutes...Pam recommends to serve with fresh coriander on top, but that might be pushing my luck with my picky half |
No comments:
Post a Comment