Classic Spicy Curry Sauce (Har-roz ki Kari)
yet another recipe stolen from Julie Sahni... Get her cookbook. Is quite good. - Richard
This is about as authentic as you can get when making a home
style curry sauce. Although robust and substantial, this stalwart of
Indian cuisine is also as low in fat as it can possibly be. Don't be
mislead by the term "spicy" in the title. In Indian cuisine, it
doesn't automatically mean spicy hot. A curry can be spiced with bold flavors
and it need not be hot at all. In fact, this sauce can be complete
devoid of chile peppers if thats what you prefer.
A curry sauce requires proper bhunna, or roasting and browning
of the wet masala (chopped or ground tomatoes, ginger, garlic, onions,
or other ingredients) This should be done slowly over medium heat.
You can tell that the bhunna is well roasted and has developed its
flavor when traces of oil appear on the surfaces and sides of the
browned masala. This oil separation is very pronounced if you use a
lot of oil to your dishes. Mine use very little oil so all you'll see
is a few glistening drops.
To use, make the sauce and then add cooked or steamed
vegetables, koftas (meat or vegetable balls), tikka (grilled meat or
vegetables) or pakoras (batter-fried fritters) to the sauce and simmer
a few minutes. Or pour some over cooked rice dishes to give them new
character. This sauce (and all other stand alone sauces) can also be
served on the side with grilled, roasted, and other dry-cooked food.
I use this sauce for EVERYTHING. Its especially good with meat covered pickled eggs. However, I often use it for a quick dinner.
Grill up a chicken breast and chop it up, make some Indian rice, throw on some curry sauce, and dinner is served.
The sauce freezes nicely, can be canned indefinitely, and will keep in the fridge from quite some time.
Ingredients: list them here
2 large cloves fresh garlic
4-6 quarter sized slices of fresh, peeled ginger
1-3 fresh green chili peppers such as seranos
1 large onion, coarsely chopped
1 large tomato, coarsely chopped
3 tablespoons oil (peanut or canola both work fine)
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon dried fenugreek leaves
½ teaspoon paprika
¼ teaspoon turmeric
½ teaspoon salt
½ cup non fat plain yogurt, whisked until smooth
about 5 cups water
Directions
Makes about 4 cups
1. In a food processor or blender, process together the garlic,
ginger, chili peppers, and onion to make a smooth paste. Transfer to
a small bowl. Process the tomato and transfer to another bowl.
2. Heat the oil in a non-stick wok or sauce pan over medium high heat
and cook the onion mixture. For the first 2-3 minutes heat the onion
mixture over medium high and then finish over low heat until well
browned (another 8-12 minutes) BTW. THEY LIE. This always takes a
lot longer
3. Add the processed tomato, increasing the heat back to medium high
and cook thoroughly, stirring occasionally until all the juices
evaporate and drops of oil appear on the tops and sides, 8-10 minutes.
4. Add the coriander, cumin, fenugreek, paprika, turmeric, and salt,
and cook, stirring for 2-3 minutes. Then mix in the yogurt, a little
at a time to ensure that it doesn't curdle.
5. Add the water and bring to a boil over high heat. Reduce the heat
to medium-low, cover the pan, and then simmer until the sauce is
reduced to 4 cups (12 – 15 minutes) Add more water for a thinner
sauce or cook longer for a thicker curry. If using as a stand alone
sauce, transfer to a serving bowl, garnish with the garam masala and
cilantro, and serve hot.
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