How to make a curry from scratch with Fire foods. This recipe can be played around with, its only a guide.
10 tennis ball sized cooking onions – finely sliced
250ml vegetable oil
10 cloves of garlic – smashed in their skins
2 inch piece of ginger – finely sliced
1 carrot – peeled and chopped
1 cup shredded cabbage or lettuce
1 red bell pepper – diced
400ml ( 1 tin ) chopped tomatoes
4 tablespoons ghee
1 tablespoon turmeric
1 tablespoon cumin powder
1 tablespoon coriander powder
1 tablespoon ground fenugreek seeds
1 tablespoon paprika
Salt and pepper to taste ( I usually leave this out and simply add it to the final dish)
Place the ginger and garlic with about a half pint of the water in a blender and pulverize to a smooth paste. Set aside.
Now pour the oil into a large heavy bottomed saucepan and heat until bubbling.
Throw in the sliced onions, bell pepper, carrot and cabbage/lettuce and cook slowly over a medium heat in the oil. Allow the vegetables to fry – stirring occasionally for about 20 minutes. You want to brown the vegetable lightly but not burn them.
When the onions are translucent and soft, add the ginger and garlic mixture the rest of the spices except for the turmeric.
Finally, add the tomatoes and just enough water (about 2 cups/ 500ml) to cover cover the vegetables.
Bring to a boil and then cover turn the temperature down. Simmer for about 30 minutes. As you do this, a froth will rise to the top. This is okay. No need to skim.
After 30 minutes, remove the mixture from the heat and allow to cool slightly.
You’re almost there now.
Scoop the mixture in batches into a blender and blend until silky smooth. I usually do this for about two minutes per batch. Actually I cheat and use one of those hand held blenders which I strongly recommend purchasing if you don’t have one.
Once your sauce is smooth and looking good, melt the ghee in a frying pan. Add the turmeric powder. It will darken as it cooks. You want to brown it for about a minute.
Now add the turmeric/ghee mixture to the sauce and bring to a simmer again. Once it is bubbling away, turn down the heat and simmer for a further 20 to 30 minutes
Use immediately or store in the fridge for up to four days or freeze.
One you have your sauce, you can then add any kind of meat or veg. Get cooking, and let me know how you get on.