I seen a advertisement in my local health food store were i buy my spices offering curry courses ,so i thought why not and booked myself in,the chef teacher was a bangladeshi and he was showing us how they cook meals at home ,not bir style,i must admit i experimented the once,i blended some of the sauce and used it as a base and made my best madras yet The beginning of cooking is vital and it is what gives the curry the flavor,this recipe is to serve one but dont increase the quantity of whole spices to much when cooking for more
warm a saucepan up and add enough olive oil just to wet the bottom of the pan,add 2 tsps off finely diced onion and cook slowly until you see them starting to turn brown Do not stir or move them,now add,3 green cardamon pods,1 star anice ,3 cloves, 2 one inch pieces of cassia bark (not cinnamon) and one tej petta leaf,drop them in spreaded apart over the onions DO not stir ,put a lid on and cook on a low heat for about 20 minuets,you want all of the onion to be a dark brown ,then gently add a desert spoon of gg paste and a desert spoon veg oil,try not to stir to much,now stir in 1 onion along with 1/4 of a cup of veg oil and salt to taste,cook onions slowly until turning brown and then add 1/2 tsp each of roasted crushed coriander seeds,cumin seeds and fennel seeds,leave the spices to sit on the top of the onions for about 15 minuets without stirring,now stir in 1 diced tomato and cook until broke down,then stir in 2 desert spoons of mixed powder(,he also had ginger powder and fenugreek leaf in his mix) and 2 desert spoons of yogurt,cook out gently for 15 mins,then add enough hot water to cook gently for 40 minutes before adding your meat until cooked,finally add coriander herb and garam masala,the secret is not stirring the spices when cooking them with onion,i think you will be surprised at the results
Topic: what i learned from my cooking lesson ( 13,495 )