Eldorado Curries
A collection of mild curries I improvised one night for Rachel using her limited collection of spices.
They turned out very well I thought!
Potato Curry
curry side staple veg
6 cardamoms
6 cloves
10 peppercorns
Half dozen potatoes, chopped 1cm cubes.
1 large onion roughly chopped
few crushed garlic cloves
piece of ginger, grated
1 tsp turmeric
1 tsp paprika/cayenne/chillie
1 tsp cumin
½ tsp ground cinnamon (since I had no whole)
½ tsp ground allspice
2 tsp salt
½ pot double cream (I used some which was slightly sour).
Fry whole spices in oil (no cinnamon/cassia available).
I fried the potatoes next, but probably they are best fried separately and/or just added after the ground spices
Fry roughly-chopped onions, crushed garlic and grated ginger till glassy
Mix the powders to a paste with water and fry after the onions until oil floats.
Add water and simmer until soft
Take off heat. Add cream.
Serve
Dal
curry side staple veg vegan
6 cardamoms
6 cloves
1 Sliced onion
2 tsp turmeric
½ tsp paprika
1 tsp cumin
½ tsp ground cinnamon
½ tsp ground allspice
1 tsp salt
sherry vinegar
slice(s) ginger
½ bag red lentils
any spare cans of pulses
juice and a few peel slices of 1 lime
Fry the whole spices.
Fry the onion until golden.
Mix the powders with vinegar to a paste and fry until oil floats.
Add lentils, ginger slice(s) and finely chopped lime rind and fry briefly.
Add water and cans of beans. Simmer.
Take off heat. Add lime juice
Serve
Sardine Curry
curry side main fish
1 finely chopped onion
crushed garlic cloves
grated ginger
tomato purée
2 tins sardines (in tomato sauce)
2 roughly chopped tomatoes
1 tsp turmeric
½ tsp cayenne
1 tsp cumin
¼ tsp ground allspice
1 tsp salt
water
Fry the onion, garlic and ginger until glassy, mix the powders to a paste with water,
add to the onions and fry until oil floats.
Fry the tomato purée to remove bitterness.
Fry up the sardines, throw in the tomatoes.
Serve with a side dish of chopped raw onion sprinkled with ground paprika/cayenne.