Anyroad, in honor of Halloween, I thought I would share with you a recipe for my very favorite curry. I hope you enjoy it.
Ingredients
1 small can diced tomatoes
1 medium onion
4 tbsp vegetable oil
1in piece root ginger
2-3 garlic cloves
2-3 mild green chilis
1 tsp ground coriander
1 tsp ground cumin
¼ tsp ground turmeric
salt and freshly ground black pepper
1/2 cup water
2 tbsp yogurt
1 lime (or lemon)
a small bunch of coriander (cilantro) leaves
cooked Basmati rice, to serve
And the ingredient that really gives this recipe pizazz:
AHAHAHAHAHAHAHAHAHA! Get it? My favorite 'Curry'? Tim Curry! *wipes away a tear*
Well, I thought it was funny...
So, the first thing you need to do is catch your Curry. If you go to Los Angeles you stand a pretty good chance of bagging the Curry. Once you have coerced (or forced at gunpoint, whatever) the Curry into the trunk of your car, you must dispatch of it quickly. Curry is like lobster, almost. You really have to have it fresh. I recommend a quick blow to the head.
Next, you will have to wash your Curry. Rinse it well under warm running water. Don't scrub or you'll lose some of the flavor.
After the Curry has been rinsed and patted dry, you will have to shave the Curry. It can be a bit fuzzy, and wiry beard hairs are *not* good eating. Shave the Curry well and give it another quick rinse.
Next, take your sharpest, heaviest cleaver. You will also need your everyday kitchen chainsaw and/or hacksaw to cut the Curry into manageable pieces. I recommend 1 1/2-inch rounds for the arms and slightly larger on the legs. Don't worry about the bones, as they will be easy to remove once the meat is cooked.
As for the torso, I like to save half of it for stock and cut the rest into 2-inch cubes. This will take some time, as the meat will most likely be rather tough. Discard as much of the fat as possible. Save the organ meats for giblet stuffing for Thanksgiving.
Once your Curry is cut into nice cubes, you can begin preparing your sauce.
Finely chop your onion and fry it in a heavy pot for about 10 minutes, until it is soft and slightly golden. Add the garlic.
Grate the ginger or use a food processor. Finely chop the chili, removing the seeds if desired. If the chilis are very hot, you may wish to wear a disposable pair of latex gloves.
Add this mixture to the onions and garlic. Fry for a minute or two, then add the spices and fry for an additional 2 minutes. Don't let the spices stick to the bottom of the pot and burn.
Add salt and pepper to taste. Tip in the tomatoes and water. Reduce the heat and let the sauce simmer for 10-15 minutes.
Add your Curry, cover and allow to cook for 30-40 minutes until tender. Stir in the yogurt and lime juice and taste for seasoning. Serve over cooked Basmati rice.
*Please note your Curry may taste faintly of Marlboro Reds. This is normal. He would enjoy being served with a full-bodied red wine.
4 comments:
*giggles* I loved the joke and Tim is also my favorite Curry. :-P Came over from Mrs B's and I love your blog.
Ooooo, delish, delish, delish. Thank you!
Ohhhhh, the thought of washing... the other curry.... yummmm. giggle he's a fave of mine also. giggle I've never actually had anything with curry in it! I guess my russian blood just isn't attracted to it.
And I join the ranks of those who favor that tasty Tim Curry :)
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