Curry, Curry, Curry by Rajnit Rai

Author:Rajnit Rai
Language: eng
Format: azw3, epub
ISBN: 9789351181606
Publisher: Penguin Books Ltd
Published: 2013-06-24T04:30:00+00:00

Method

Halve the potatoes, stir fry to light brown in ghee and keep aside on kitchen paper.

Brown the onions in the ghee and keep aside on kitchen paper.

Whisk the yoghurt for 3–4 seconds in a blender and keep aside.

Liquidize the during-cooking masala 2 and keep aside.

Soak saffron in milk and keep aside.

Take a large heavy-bottomed cooking pan and pour the remaining ghee. If the ghee is used up for frying potatoes and onions—take another ½ cup/75ml/⅓ cup of ghee and bring to high heat. Add the singe-fry masala, fry for about half a minute and then add the follow-up masala. Stir fry till light brown.

Now add the meat and cook for 10 minutes, stirring the meat all the time. Add salt. Add enough water to drown the meat—lower heat and cook till the meat is tender, evaporating the extra water.

Add the during-cooking masala 1 that was set aside and let simmer (not boil) for 10–12 minutes. Keeping the meat at moderate heat, add the during-cooking masala 2. Mix vigorously and then boil for 10 minutes.

Transfer all the contents to a large, attractive, oven-proof serving dish. Spread the potatoes and boiled eggs on top and over it place the browned onions. Then sprinkle the finishing masala including the saffron in milk.

Cover the serving dish with foil and bake in an oven on moderate heat at 140 deg C for 15–20 minutes.

Remove foil, add garnish masala and serve with naan, roti or plain boiled rice.

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