Topic: rshome 123 Karahi recipe

[Madrasandy]

Just came across this recipe inside a pictures of your curries vindaloo - sauce - dip post
Thought a few may have missed it so re-posted here, hope you don't mind rs

Karahi
by rshome123   Version 0.95

Ingredients

60ml Oil (vegetable or sunflower)
0.5 tsp Fennel Seeds, Seeds of 1 Black Cardamom, Seeds of 2 Green Cardamom, 2 Cloves
0.5 tsp of Toasted, Freshly Ground Cumin Seeds.
0.5 tsp of Toasted, Freshly Ground Coriander Seeds.
1 tsp Garlic & Ginger paste (I use 60/40 garlic/ginger)
1 tsp Mix Powder
1 tsp Chilli Powder (regular version)
0.5 tsp Garam Masala
0.5 tsp Salt
1 tsp dried Methi, finely crushed in-between fingers
3 TBSP Special Hot Green Paste...
This makes a batch (more than the 3 TBSP required for this recipe). All the following ingredients chopped & blended to a paste...
0.5 Medium Onion, 2 Green Chillies, 0.25 Green Pepper, 0.25 Red Pepper, 2 TBSP Fresh Coriander Stalks, 4 Cloves Garlic, 0.75 inch chunk of Fresh Ginger. Add a little oil to help blend it.

Pre-cooked Chicken/Lamb/Beef
1.5 Tbsp double concentrated tomato pur?e mixed with 3 Tbsp water, OR 5 Tbsp blended tinned plum tomatoes
300-350ml Base Gravy (kept hot in a separate pan) plus a bit extra to adjust consistency.
2 Fresh Tomato quarters
1 TBSP Very finely chopped Fresh Coriander leaves
0.5 tsp Onion Paste (I use CBM (Mick Crawford's) recipe from his ?rst ebook) (Optional)
1-2 tsp Sugar (Optional)

Method

1. Add 60 ml oil (4 Tbsp) to a Wok or Korai/Karahi on medium heat flame.
2. Add the 0.5 tsp Fennel Seeds, Seeds of 1 Black Cardamom, Seeds of 2 Green Cardamom, 2 Cloves, and stir for 30 seconds until the seeds start popping.
3. Add the freshly toasted/ground Cumin and Coriander seeds (1 tsp total)
4. Add 1 tsp garlic/ginger, stirring until starting to brown and sizzling reduces.
5. Add 1 tsp Methi, cook for 10 seconds, while stirring,
6. Add Chilli powders, Mix powder, Garam Masala, and Salt.
7. Fry for 30 seconds, stirring constantly.
8. Add the 3 TBSP of Special Hot Green Paste.
9. Add the Tomato paste and 30ml of Base Gravy. Turn up the heat to high, while stirring constantly until the oil separates, and tiny craters appear.
10. Add the Pre-cooked Chicken/Lamb/Beef, and mix well into the sauce.
11. Turn the heat up to high, and add 75ml of Base Gravy, stir into the sauce, and leave on high heat (not stirring) until the sauce is reduced by about a third to a half, and craters form again.
12. Add a second 75ml of Base Gravy, stirring and scraping the bottom and sides of the pan once when first added, allowing the sauce to reduce again.
13. Keep reducing and adding more Base Gravy to desired consistency. Another two ladles of 75ml each are recommended as a minimum.
14. Add 0.5 tsp Onion Paste and 1-2 tsp Sugar (all optional)
15. Add the 2 Fresh Tomato quarters.
16. Add 0.5 TBSP Finely Chopped Coriander Leaf.
17. Stir and let cook for 1-2 minutes.
18. Locate and remove the 2 Cloves.
19. Spoon off excess oil from the top of the curry if you want to be health conscious.
20. Serve, sprinkling the coriander leaves on top.


Notes

1. Spoon Measurements are level. i.e. 1 tsp = 5ml, 1 TBSP = 15ml.
2. Best cooked in Wok or Korai/Karahi for authenticity.
3. You can try any 'regular' Base Gravy and Mix Powder with this recipe. It has been tried and testing using JB's Base Gravy recipe and Adey Payne Curried Away Mix Powder.
4. The 1-2 tsp of Sugar is optional. I suggest you taste the Karahi near the end of cooking before deciding if the Sugar is desired.

[rshome123]

I don't mind Madrasandy and thanks, just wondering why you posted it.

[Madrasandy]

Just came across this recipe inside a pictures of your curries vindaloo - sauce - dip post
Thought a few may have missed it so re-posted here, hope you don't mind rs

As above mate, recipes get lost in the posts, people miss them, in the correct section they can be easily found 

[rshome123]

No worries MA.

[chewytikka]

I know what you mean MA
Heres my Vindaloo Dip just in case anybody missed it, after it was derailed  ;D ;D

Pan fried some large Lamb chops the other day
Munching away at the first one, decided some hot sauce would go down well

so I went for some of my usual Vindaloo.
Made a Vindaloo - Dip, for the rest of the chops. Lush, a great treat.

Heat Pan
Heat vegetable Ghee or Oil  3tbs
Add 1 tbs Garlic Ginger Paste
Bhun/Saute and cook out the rawness 1min

Add in quick succession
3 tbs of Tomato Puree dilute (Passata consistency)
1 htsp Mix Powder
2 tbs of Hot Chilli Powder (Make this by grinding a cheap packet of tiny Red Birdseye chillis)
1 tsp (level) Black Pepper Powder
1 tbs White Wine Vinegar
Bhun/Saute and form the masala 2mins (make sure you cook this well)
Add 1 tbs Minced Green Chilli Paste and combine
Add one portion of thin base gravy / Garabi and give a really good mix, deglaze and combine.
Put a lid on and crank the heat up to the highest and blast for 3-4mins.

Served as a hot sauce or dip.




Vindaloo - Sauce - Dip

cheers Chewy
Adding chops to a curry is too messy, done this way works much better. ;D

[rshome123]

Enjoyed that dip/sauce immensely Chewy. Carrot strips are surprisingly tasty coated with it. Even oven chips.

[Onions]

people miss them

...as indeed, I did-! so ta everso both RS and MA for this

[rshome123]

Ty Onions.

I recorded a video to accompany the recipe...

[youtube]http://www.youtube.com/watch?v=51kRvassQrQ[/youtube]

[Madrasandy]

I know what you mean MA
Heres my Vindaloo Dip just in case anybody missed it, after it was derailed  ;D ;D

Pan fried some large Lamb chops the other day
Munching away at the first one, decided some hot sauce would go down well

so I went for some of my usual Vindaloo.
Made a Vindaloo - Dip, for the rest of the chops. Lush, a great treat.

Heat Pan
Heat vegetable Ghee or Oil  3tbs
Add 1 tbs Garlic Ginger Paste
Bhun/Saute and cook out the rawness 1min

Add in quick succession
3 tbs of Tomato Puree dilute (Passata consistency)
1 htsp Mix Powder
2 tbs of Hot Chilli Powder (Make this by grinding a cheap packet of tiny Red Birdseye chillis)
1 tsp (level) Black Pepper Powder
1 tbs White Wine Vinegar
Bhun/Saute and form the masala 2mins (make sure you cook this well)
Add 1 tbs Minced Green Chilli Paste and combine
Add one portion of thin base gravy / Garabi and give a really good mix, deglaze and combine.
Put a lid on and crank the heat up to the highest and blast for 3-4mins.

Served as a hot sauce or dip.




Vindaloo - Sauce - Dip

cheers Chewy
Adding chops to a curry is too messy, done this way works much better. ;D

Could just eat that for my dinner, with some crinkle cuts, love a good vinderloo