?

Log in

No account? Create an account

Amparo Bertram

Previous Entry Share Next Entry
04:06 pm: Cooking curry
I'm posting another recipe from 660 Curries (a book that I highly recommend) at megory's request. This one is much more complicated than the previous one. It ends up tasting remarkably like the Chiliman brand vegetarian chili that my family used to eat, before it stopped being produced a number of years ago. Also, I think it tastes better as leftovers than hot off the stove, since the flavors have a chance to mingle in the refrigerator overnight.

Slow-Stewed Tomato Sauce with Kidney Beans

2 T ghee or canola oil
2 black cardamom pods*
2 cinnamon sticks
2 bay leaves
5 t fresh ginger, minced or grated
4 cloves garlic, minced
2 C water
3 T tomato paste
1 T sweet paprika
1/2 T salt
2 t coriander seeds, ground
1 t cumin seeds, ground
1/2 t cayenne (ground red pepper)
1/4 teaspoon ground turmeric
1/4 C fried onion paste (below)
3 C cooked kidney beans (if you cook them yourself, reserve 1 cup of the broth for step #4)
1 C water (or reserved kidney bean broth)
1/2 C heavy (whipping) cream
1/2 t Punjabi garam masala (below)
2 T finely chopped fresh cilantro

1. Heat the ghee in a large saucepan over medium-high heat. Add the cardamom pods, cinnamon sticks, and bay leaves, and cook until they sizzle and are aromatic. Immediately add the ginger and garlic, and stir-fry to a golden-brown color, about 1 minute. [Note: I find that the garlic spits and splatters violently when it touches the hot oil, so I recommend shielding yourself with the pan lid.]

2. Pour in 1/2 cup water and the tomato paste, paprika, salt, coriander, cumin, cayenne, and turmeric. Reduce the heat to medium-low, cover the pan, and simmer, stirring occasionally, until a thin film of oil forms on the surface of the sauce, about 5 minutes.

3. Stir in another 1/2 cup water and continue to simmer the sauce, covered, stirring occasionally, until the oil film reappears on the surface, about 5 minutes. Repeat the addition of water twice more to create a lush red sauce. Stir in the onion paste and simmer, covered, about 5 minutes.

4. Add the kidney beans and 1 cup water (or kidney bean broth). Stir the curry and bring it to a boil over medium heat. Continue to simmer it, uncovered, stirring occasionally, until the sauce starts to thicken, at least 15 minutes.

5. Pour in the cream and sprinkle in the garam masala. Cook until the cream has warmed through. Sprinkle with the cilantro, and serve. (Remove the cardamom pods, cinnamon sticks, and bay leaves before serving, if you wish.)

===
Fried Onion Paste

1/4 C canola oil
2 pounds onions, thinly sliced
[Note: I use Vidalia onions.]
1 C water

1. Preheat a large, deep frying pan over medium heat. Pour in the oil and swish it around to coat the bottom of the pan. The oil will get hot and appear to shimmer. Add the onions and cook them, stirring occasionally, until they are caramel brown, 25-30 minutes. Initially they will stew in the oil, but once they start to cook down in volume, you will need to stir them more often. Transfer the onions to a plate to cool.

2. Pour 1 cup water into a blender jar. Add the caramelized onions and puree, scraping the inside of the jar as needed, to make a smooth paste. If you won't be using all of the onion paste, divide it into smaller batches and freeze for up to 2 months.

===
Punjabi Garam Masala

1 T coriander seeds
1 t cumin seeds
1 t whole cloves
1/2 t black peppercorns
1/2 t cardamom seeds from black pods
3 cinnamon sticks
3 bay leaves

1. Preheat a small skillet over medium-high heat. Add all the spices and the bay leaves and toast, shaking the skillet every few seconds, until the coriander and cumin turn reddish brown, the cloves, peppercorns, and cardamom turn ash-black, the cinnamon and bay leaves appear brittle and crinkly, and the mixture is highly fragrant, 1 to 2 minutes.

2. Immediately transfer the spices to a plate to cool. Once they are cool to the touch, grind until the texture resembles that of finely ground black pepper.

3. Store in a tightly sealed container, away from excess light, heat, and humidity.

===

* Black cardamom has a completely different flavor from the type of ground cardamom sold in most supermarkets, which is made from green cardamom. Do not attempt to substitute the ground spice. It is better to omit the black cardamom entirely if it is not available.

Comments

[User Picture]
From:amilyn
Date:January 6th, 2010 04:10 am (UTC)
(Link)
These sound AWESOME.
[User Picture]
From:megory
Date:January 6th, 2010 04:18 am (UTC)
(Link)
Thank you so much.

It really does sound good.

How hard would it be for you to send me some of the black cardamom pods? We don't have an Indian food market near us.
[User Picture]
From:spacealien_vamp
Date:January 6th, 2010 05:12 am (UTC)
(Link)
How hard would it be for you to send me some of the black cardamom pods?

I have about a pint of them in my spice cupboard, so it shouldn't be too hard to mail you some. It will probably have to wait until my next day off, though.
[User Picture]
From:megory
Date:January 6th, 2010 04:05 pm (UTC)
(Link)
Thank you so much. I just checked the Frontier catalog, and they don't carry the black variety at all. I would really appreciate it. Whenever you have time will be fine. I showed the recipe to Bob already, so we can plan a special meal.
[User Picture]
From:wednesday_10_00
Date:January 6th, 2010 01:24 pm (UTC)
(Link)
All these recipes are reminding me to ask you to check if your book has any recipes for Korma.


(Since you think the curry tastes better after the flavors mingle a while, maybe it would be better cooked in a crock pot?)
[User Picture]
From:spacealien_vamp
Date:January 7th, 2010 12:49 am (UTC)
(Link)
check if your book has any recipes for Korma.

That particular book doesn't, but a different one does. I can post that one for you.

maybe it would be better cooked in a crock pot?

It's possible, but I don't have a crock pot, so I can't try it.
Powered by LiveJournal.com