This is my "I'm in a hurry and I
have some left-over meat" curry. I've sort of combined two recipes and
a couple of techniques that I've learned to love after being addicted
to curry for several years. The first recipe is a completely
unauthentic Betty Crocker recipe from a book in my vintage cookbook
collection, the second is from 50 Great Curries of India,
and is a starter recipe that the author says is similar to what modern
Indian women keep popped in the refrigerator to be added to to make all
sorts of curries.
First
in a blender I combine 1 chopped onion, once small can of tomato sauce,
1 cup of milk or coconut milk, 1 cup of your choice of broth, 1 tsp
garam masala, 1.5 tsp, curry powder (for the best curry power make sure
that coriander is the first ingredient)1 tsp garlic powder, and a little
salt. The resulting combination should look sort of like thin cheese
dip.
Next I add whole spices, a couple star anise, 4 or 5 green cardamom pods, and 1 Indian bay leaf. And some salt to taste.
I roughly grind a half teaspoon of coriander, and a half teaspoon of cumin and add it to the pot.
Then
I toss a combination of frozen veggies from the freezer. In this case I
used a whole bag of cauliflower and half a bag of peas. I tend to
think of peas more as an herb than a veggie, so I don't want them to
over power the curry.
Then
I toss in whatever left over meat, I'll be using--in this case I cubed a
humongous pork chop that was part of my freezer full of left overs from
my Mother-in-Laws New Year's Dinner. I add a tsp
for heat and
then I stir everything up in the crock-pot and cook for 3 or 4 hours on
high, or 6 to 8 hours on low. A couple hours in, I'll check for salt
and heat, and possibly add more salt or sriracha.
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| This is one of my curry in a hurry recipes. But it was too unauthentic to use without a lot of fiddling! |
I usually serve my curry with another unauthentic recipe, in which I mix Mexican Sopa Seca and Indian Pilao:
Ingredients:
6 TB butter
2 cups rice
1 onion
1 tsp garlic powder
4 cups broth
3 Indian bay leafs
6 green cardamom pods
1 cinnamon stick
1/4 tsp whole cloves
1/2 tsp whole black peppercorns
Salt to taste
Directions:
On medium melt the butter and
then fry the rice and the onion until golden, add the broth and the
flavorings and bring to a boil. Once it comes to a boil turn it to low
and let it simmer for a half an hour or until the rice kernels have
separated.
I utilize the sopa seca technique because I have never mastered traditional pilao and this one comes close for me!
