Recipe

Fiji Curry Recipe

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Ingredients

2-4 potatoes, sliced .
1 large onion, sliced .
1/3 c yogurt .
1 tsp black mustard seeds .
2 tsps turmeric powder .
4-5 lbs beef or pork or lamb or chicken meat, cut into cubes .
1 tsp fenugreek seeds .
1 c fresh coriander or cilantro, sliced .
3 small hot red chili peppers (or cayenne pepper, to taste) .
1 tsp coriander .
1-2 tbsp curry powder .
6-12 garlic cloves, mashed together with salt (or substitute a chicken or beef bouillon cube) .
2 tsps cumin seeds .
2 carrots, sliced (or a seasonal vegetable like eggplant)

Directions

Step #1 Mash the garlic & salt in a bowl.
Step #2 Add just a bit of water to make a paste.
Step #3 Add the cumin seed, coriander seed, fenugreek seed, black mustard seed, curry powder & tumeric powder plus red chili to taste & lb to a smooth paste.
Step #4 Use a mixer to make the garlic & spice mix.
Step #5 Add just enough water to mix.
Step #6 I use a bouillon cube instead of salt.
Step #7 Add a handful of sliced fresh coriander leaves & cook in a heavy pot over med-heat/flame until thick.
Step #8 Add the meat to the sauce.
Step #9 Stir to coat the meat & partially cover, stirring every once in awhile.
Step #10 You may add 2 tsps sugar (8 g) & 1 tsp salt (4 g) about half-way through to "make it tender".
Step #11 When the vegetables are added depends on how long they will take to cook.
Step #12 Add the sliced potatoes, 1/2 sliced large onion, sliced carrots, some fresh coriander & finish cooking.
Step #13 The meat shrinks a lot cooked this way, but the flavor is intensified & the sauce stays thick.
Step #14 It should coat the meat almost like a glaze.
Step #15 Cook on lower heat if you like, but the result will be more of a broth.
Step #16 At the end, add some more sliced onion & stir in the the yogurt plus more fresh coriander to garnish.
Step #17 Serve with chutney, rice & tortillas or chapatis if available.
Step #18 The proper way to eat this is to tear off a piece of tortilla or chapti & scoop some curry up with it.
Enjoy the Fiji Curry recipe