Recipe

Indian Curry From Scratch Recipe

	Dmiller64116 / All my dishes 2 years, 4 months ago This is a made-from-scratch curry. Premade curries from the store are fine but if you want the real deal, here's the recipe. The scent is marvelous! Prep:30m Cook:60m Servings:6	Dmiller6411
	homemade curry

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simon_t

Ingredients

Whole Spice Blend (Optional)

1 1/2 cinnamon sticks (3-inches)

4 whole cloves

4 green cardamom pods

8 black peppercorns

1 bay leaf

Curry

1/4 cup vegetable oil ( or canola oil)

1 medium onion , sliced thin

4 large cloves garlic , pureed in a minichopper with 1 tablespoon water (about 2 tablespoons)

1 tablespoon fresh ginger , pureed in a minichopper with 1-2 teaspoons water

1 1/2 pounds top sirloin or boneless leg of lamb, trimmed and cut into 3/4-inch cubes, or 6 chicken thighs, skinned, or 1 1/2 pounds shrimp, peeled and deveined

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground turmeric

Table salt

3 plum tomatoes (canned), chopped, plus 1 tablespoon juice, or 2/3 cup crushed tomato, or 1/2 cup plain low-fat yogurt

2 bunches spinach (1 1/2 pounds), stemmed, thoroughly washed, and chopped coarse (optional)

1 cup chopped fresh cilantro leaves (optional)

2 cups water

1 jalapeño chile , stemmed and cut in half through the stem end

1/2 cup Indian split peas (channa dal), or 4 medium boiling potatoes, peeled and cut into 3/4-inch cubes, or 4 medium zucchini, cut into 1/2-inch cubes, or 1 cup green peas

2 - 4 tablespoons chopped fresh cilantro leaves (use the lesser amount if you've already added the optional cilantro)

Directions

1. Heat oil in large deep skillet or soup kettle, preferably nonstick, over medium-high heat until hot, but not smoking. If using whole spice blend, add to oil and cook, stirring with wooden spoon until cinnamon stick unfurls and cloves pop, about 5 seconds. If omitting whole spice blend, simply add onion to skillet; sauté until softened, 3 to 4 minutes, or browned, 5 to 7 minutes.

2. Stir in garlic, ginger, selected meat (except shrimp), ground spices, 1/2 teaspoon of salt, and tomatoes or yogurt; cook, stirring almost constantly, until liquid evaporates, oil separates and turns orange, and spices begin to fry, 5 to 7 minutes, depending on skillet or kettle size. Continue to cook, stirring constantly, until spices smell cooked, about 30 seconds longer.

3. Stir in optional spinach and/or cilantro. Add the water and jalapeño and season with salt; bring to simmer. Reduce heat; cover and simmer until meat is tender, 20 to 30 minutes for chicken, 30 to 40 minutes for beef or lamb.

4. Add selected vegetable (except green peas); cook until tender, about 15 minutes. Stir in cilantro. Add shrimp and/or peas if using. Simmer 3 minutes longer and serve.

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Comments

lollya 2 years, 4 months ago said:
This is a brilliant recipe. i am so going to try this. thank you so much for sharing. i will have to omit meat as i am a veg, but will post when i make it for a veg version.

lpg 1 year, 8 months ago said:
Hey, what is in the whole spice blend?

simon_t 1 year, 6 months ago said:
Best curry ever! Stongly recommended!!!!

darksideofthespoon 10 months, 1 week ago said:
Wow, wow, WOW! I have to try this! 5's from me!

trev 4 months ago said:
If I can get all of these ingredients on the bench at one time, I'll be happy as ever. I can't wait to smell the aroma from this recipe. It sounds magic. Thanks.

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