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Anyone Like Curry?

Curry Powder Blend:
  • 2 tablespoon Coriander powder
  • 1 tablespoon Cumin powder
  • 1 tablespoon Turmeric powder
  • 1 tablespoon Ground Fennel
  • 1 tablespoon Garlic powder
  • 1 tablespoon Cayenne (mild or hot)
  • 1 tablespoon Kashmiri Chili powder
  • 1 teaspoon Fenugreek powder
  • 1 teaspoon Ground anise
  • ½ teaspoon Ground ginger
  • ½ teaspoon Pepper powder
Indian Curry Recipe:
  1. Marinade meat in yogurt (hung curd) and seasoning mix, let sit for at least 1 hour
  2. Add ghee or a light oil and fry red onion on low-medium heat till translucent and slightly crispy
  3. Raise the heat to medium and cook meat until browned
  4. Add stock/broth of your choice and let it simmer till reduced by half
  5. Add coconut milk or whipping cream and a top up of fresh seasoning, let simmer till thickened
  6. Top with fresh Kasoori Methi and serve with fresh basmati rice
Seasoning blend is good with damn near any other style of curry as well. For thai curry I add sweet chili sauce to my meat instead of yogurt and follow the same steps. Also complements Japanese curry well.

Patel brothers in north Decatur is a good place to find any of the harder to find ingredients. There are a ton of good authentic restaurants out there, one of the best Persian spots in the SE.
 
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