Pre-Cooked Vegetables (for main dishes)
Here is the recipe for the pre-cooked vegetables.
You will need:
900ml of water
5 green cardamoms
1 black cardamom
4 bay leaves
2 cloves
2 medium onions finely chopped
150g of 1cm diced potato
150g of carrot diced
125g of peas
150g of sliced green beans
125g of mushrooms
150g of cauliflower
125g of sweetcorn
50g of tomato sliced
75ml vegetable oil
1 1/2 tablespoons of garlic paste
1 tablespoon of ginger paste
1 teaspoon of turmeric powder
1/2 teaspoon of cumin powder
1 teaspoon of coriander powder
1/4 teaspoon of chilli powder
1 teaspoon of curry powder (Rajah mild madras)
1/2 teaspoon of garam masala
1/2 teaspoon of aromatic salt
Method
1. Place the water, cardamoms, cloves and bay leaves into a pan and boil until the liquid has reduced by half. Remove from heat and discard the spices.
2. Mix all of the spice powders and salt together.
3. Heat up another pan on medium heat and add the vegetable oil.
4. Add the garlic and ginger paste and fry until just golden brown. Then add the onion and continue until the onion starts to turn brown, mixing all the time.
5. Remove the pan from the heat and add the spice mixture. Stir continuously for 10 seconds (OFF HEAT) making sure the spices don’t burn.
6. Add about half of the spiced water from the other pan and stir well.
7. Return to the heat and add the carrot and cook for 4 minutes. Add the potato and cook for 3 minutes.
8. Add the remaining vegetables along with the remainder of the water.
9. Simmer until the vegetables are just fit and the majority of the water has evaporated.
10. Remove from heat and allow to cool.
Pre-Cooked Meat
Here is the recipe for the pre-cooked meat.
You will need:
2kg of leg of lamb or mutton
90ml vegetable oil
200g (1/2 tin) of chopped tomatoes
225 ml of water
1 1/2tablespoons of garlic paste
1 tablespoon of ginger paste
2 teaspoons of turmeric powder
3/4 teaspoon of cummin powder
1 teaspoon of coriander powder
1/2 teaspoon of chilli powder
1 teaspoon of curry powder (Rajah mild madras)
1/2 teaspoon of garam masala
1 teaspoon of aromatic salt
2 1/2 teaspoons of sugar
Method
1. Cut the lamb or mutton into 3/4 to 1 inch cubes.
2. Put the garlic, ginger, salt, sugar and vegetable oil into a bowl with the lamb. Mix well and place in a fridge overnight.
3. The following day mix all of the spice powders together.
4. Heat up a pan on high heat and add the water. Then add the contents of the bowl from the fridge. Simmer for 40 minutes stirring regularly.
5. Whilst stirring add the spices and tomato and simmer for another 10 minutes.
6. Remove from heat and allow to cool.
Pre-Cooked Chicken
Here is the recipe for the pre-cooked chicken.
You will need:
2kg of skinned chicken breast fillet
90ml vegetable oil
200g (1/2 tin) of chopped tomatoes
1 1/2 tablespoons of garlic paste
1 tablespoon of ginger paste
1 teaspoon of turmeric powder
3/4 teaspoon of cummin powder
1 teaspoon of coriander powder
1/4 teaspoon of chilli powder
1 teaspoon of curry powder (Rajah mild madras)
1/2 teaspoon of garam masala
1/2 teaspoon of aromatic salt
Method
1. Cut the chicken breast fillets into 3/4 to 1 inch cubes.
2. Mix all of the spice powders and salt together.
3. Heat up a pan on high heat and add the vegetable oil.
4. Add the garlic and ginger paste and fry until just golden brown.
5. Remove the pan from the heat and add the spice mixture. Stir continuously for 10 seconds (OFF HEAT) making sure the spices don’t burn.
6. Put the pan back on to the heat and add the tomatoes while stirring.
7. Bring to the boil while stirring and add the chicken and mix well.
8. Reduce to a simmer and cook for 5 minutes stirring regularly.
9. Put a lid on the pan and cook for approximately another 10 minutes stirring occasionally.
10. Remove from heat when chicken is cooked and allow to cool.
Masala Blend.
This blend is used in making the masala sauce as well as being used in some of the other recipes. All of the ingredients are powder so when mixed it will remain mixed and not separate.
It should be stored in an airtight container and kept cool in the dark when not being used.
You will need:
2 1/2 teaspoons of turmeric
2 teaspoons of coriander
2 teaspoons of spice mix
1 teaspoon of cumin
1 teaspoon of medium chilli
1 teaspoon of anardana
1 teaspoon of cloves
1/2 teaspoon of black pepper
1/2 teaspoon of green cardamom
1/2 teaspoon of black cardamom
1/2 teaspoon of ajwain
1/4 teaspoon of cinnamon
Mild Base Mix Powder.
Mix together the following powders and keep in an airtight container away from direct light.
10 parts turmeric
8 parts coriander
6 parts mild curry powder
3 parts cumin
3 parts garlic
2 parts ginger
1 part fenugreek powder
1/4 part hing
Mild/Takeaway Base Gravy- Final Edition
Amendments made to achieve consistency. All purpose seasoning removed. Bay leaves and cloves added.
You will need:
180ml of Sunflower Oil
1.5kg of Spanish onions
2 tablespoons of minced garlic
2 tablespoons of minced ginger
3 teaspoons of turmeric powder
3 teaspoons of dried methi leaves
2 teaspoons of salt
2 teaspoons of ground coriander
1 tablespoon of sugar
1 teaspoon of cumin powder
1/2 teaspoon of cinnamon powder
6 bay leaves
6 whole cloves
1 pinch of ajwain
1 star anise broken into fingers
1 x 400g tin of peeled plum tomatoes
3 litres of water
2 tablespoons of fresh chopped coriander leaves and stalks
Method.
1. Chop the onions into quarters then slice across each quarter about 6mm wide.
2. Put heat on medium, pour the oil into the pan and heat up.
3. Add the chopped onions and salt and stir for about 6 minutes.
4. Add the ginger and garlic and stir for about 3 minutes.
5. Turn the heat down very low.
6. Cook at this heat for about 30 minutes stirring regularly and ensure that the onions, garlic and ginger do not brown.
7. Add the turmeric, dried methi leaves, ground coriander, sugar, cumin, cinnamon, star anise, cloves, bay leaves and ajwain.
8. Stir in well and cook for 6 minutes. Keep stirring.
9. Remove from heat.
10. Add the tin of tomatoes and half of the water.
11. Using a quality hand blender, blend all the ingredients in the pan and at the same time slowly add the remaining water. You are looking for a very smooth texture with an easily pourable consistency. Add a little water a little at a time until you achieve this.
12. Put the pan back on the low heat. Add the chopped coriander and cook for 40 minutes, stirring occasionally. The curry base sauce is now complete.
The base sauce can be kept refrigerated for 4 days or frozen for 3 months.
Chicken Pathia (T)
Curry with lemon and tomato sauce
Heat Range – Hot
Recipe and method for Chicken Pathia.
You will need:
350ml of heated mild base sauce
60ml of Sunflower oil
2 tablespoons of chopped cilantro/coriander
½ teaspoon of coconut powder
Stage 1 Ingredients
¼ teaspoon of aromatic salt
2 tablespoons of finely chopped onion (1mm pieces or less)
1 teaspoon of finely chopped mixed red and green peppers (1mm or less)
Stage 2 Ingredients
2 teaspoons of garlic paste
1 tablespoon of tomato paste
1 tablespoon of mild base mix powder
1 teaspoon of chilli powder
1 teaspoon of tandoori masala powder
Pinch of red food colouring powder
Stage 3 Ingredients
10 pieces of pre-cooked chicken
1 tablespoon of lemon juice
1 teaspoon of white sugar
Note: The recipe is based upon cooking on gas or electric halogen. For normal electric hob cooking it is suggested that you have one ring turned full on and one ring on medium.
1. The gas or electric on one ring turned full up.
2. Add the oil to the frying pan. Place the pan on the ring and heat until the oil is hot.
3. Quickly add in the order listed the stage 1 ingredients. Very quickly and in a circular motion press the back of the chef’s spoon into the pan bottom, effectively squeezing the pan ingredients. As the oil is so hot this takes only about 10 seconds, as you will see the onions starting to change colour. Remove from heat.
4. Then quickly add the stage 2 ingredients. Place back on heat. The spices again are pressed into the pan as before and scraped across the pan with the edge of the spoon which will stop them sticking. This is to fuse the ingredients. Do this for about 10 seconds. Be very careful not to burn.
5. Remove from the heat and add 200 ml of mild heated base sauce/gravy and stir in. Return to the heat and keep stirring until the sauce bubbles. Reduce heat to medium.
6. Add the stage 3 ingredients, stirring continuously to avoid sticking. Ensure the chicken is fully heated through. At approximately 5 minutes (cooker dependent) add a tablespoon of chopped coriander leaves and stir again.
7. Add the remaining mild base sauce and stir in and cook for 1 minute.
8. Remove the pan from the heat and rest for 30 seconds. Garnish with another tablespoon of chopped coriander leaves and the coconut powder and serve.
Chicken Dhansak (T)
Cooked with lentils and pineapple.
Heat Range – Medium/Hot
Recipe and method for Chicken Dhansak.
You will need:
220ml of heated mild base sauce
10 pieces of pre-cooked chicken
60ml of Sunflower Oil
2 tablespoons of chopped coriander
2oz or 56g of red lentils
Stage 1 Ingredients
¼ teaspoon of aromatic salt
½ teaspoon of turmeric
2 tablespoons of finely chopped onion (1mm pieces or less)
1 teaspoon of garlic paste
½ teaspoon of finely chopped mixed red and green peppers (1mm pieces or less)
Stage 2 Ingredients
1 tablespoon of mild base mix powder
1 small onion, finely chopped (1mm pieces or less)
1 tomato, quartered and de-seeded
½ teaspoon of chilli powder
Stage 3 Ingredients
1 tablespoon of lemon juice
3 pineapple chunks with ½ tablespoon of the juice
1 teaspoon of sugar
½ tablespoon of garam masala
Note: The recipe is based upon cooking on gas or electric halogen. For normal electric hob cooking it is suggested you have one ring turned full on and one ring on medium.
1. Boil the lentils in an equal amount of water for approx. 30-35 minutes. Keep an eye on the water and add more if necessary.
2. The gas or electric on one ring turned full up.
3. Add the oil to the frying pan. Place the pan on the ring and heat until the oil is hot.
4. Quickly add in the order listed the stage 1 ingredients. Toss the ingredients round in the oil with the chef’s spoon. As the oil is so hot this takes only about 30 seconds. Remove from heat.
5. Add the mild base sauce along with the pre-cooked chicken and return to the heat until the chicken is hot.
6. Then quickly add the stage 2 ingredients. Stir fry for one minute.
7. Remove from the heat, add the stage 3 ingredients. Stir in well. Reduce heat to medium and return pan to heat.
8. Mix in the cooked red lentils and 1 tablespoon of chopped coriander leaves. Stir in well.
9. Remove the pan from the heat and rest for 30 seconds. Serve and garnish with the remaining tablespoon of chopped coriander leaves
Chicken Kashmiri (T)
Cooked with coconut, fresh cream and tropical fruits.
Heat Range – Very Mild
Recipe and method for Chicken Kashmiri.
You will need:
250ml of heated mild base sauce
8 pieces of pre-cooked chicken
30ml of Sunflower Oil
1 tablespoon of chopped coriander
1 tablespoon of creamed coconut
90ml of single cream
3 pineapple cubes
2 canned lychees
½ sliced banana
1 tablespoon of mixed chopped red and green peppers
1 tablespoon of lychee juice (from the can)
1 tablespoon of finely sliced onion
Stage 1 Ingredients
¼ teaspoon of aromatic salt
½ teaspoon of light brown sugar
½ teaspoon of mild base mix powder
Note: The recipe is based upon cooking on gas or electric halogen. For normal electric hob cooking it is suggested you have one ring turned full on and one ring on medium.
1. The gas on one ring turned full up.
2. Add the oil to the frying pan. Place the pan on the ring and heat until the oil is hot. Add the onion and mix peppers.
3. Quickly add in the order listed the stage 1 ingredients. Very quickly and in a circular motion press the back of the chef’s spoon into the pan bottom, effectively squeezing the pan ingredients. As the oil is so hot this takes only about 10 seconds. Remove from heat.
4. Quickly add 200ml of the heated mild base sauce/gravy and stir in. Return to heat and add the chicken, lychees, pineapple, lychee juice, the coconut and the cream. Keep stirring until the sauce bubbles. At approximately 5 minutes check the chicken is hot and add the chopped coriander.
5. Add the remainder of the mild base sauce and cook for 1 minute
6. Remove the pan from the heat and rest for 30 seconds. Serve and garnish with the banana.
Curry Recipes 