Wednesday, 10 September 2008
This dry curry works well with pork, lamb and beef. Another one of those ‘spur of the moment’ concoctions. Add more dried chillies or curry powder if you like your dishes ‘warm’. I had to compromise because of the kids.
1 kg meat (I used pork) – diced
3 tbsp meat curry powder
Salt to taste
3 tbsp veg oil
Grind the following to a fine paste with just enough water to turn the blades :
10 large shallots or 4 large red onions
½ head of garlic
Thumb size fresh ginger
2 stalks lemon grass
Handful of long (as opposed to short) dried chillies – deseeded and soaked in hot water to soften
Heat oil and fry ground ingredients until oil seeps through and the paste is relatively dry. Add in the curry powder with 1 cup of water and repeat the process.
Add in your meat, coat well and cook for 2 to 3 mins, stirring constantly until the meat changes colour. Add in a cup of water and cook until the meat is done. You may need to add in more water during this process but make sure that the end result is a very dry curry. Serve with breads such as CHAPATTIS, PURIS or with rice such as CUMIN AND CARROT RICE.
VG's Thali (Platter): Eggplant and Mint Chutney, Pak Choy with Mustard and Egg, Dry Meat Curry with Cumin and Carrot Rice