Hi All
I used to get a chef's special curry from a place called sultans in hartlepool. Unfortunately it is now closed. It was basically a standard curry with some Keema added. It creates a very tasty curry. I have been working on a good dopiaza recipe which I love. The addition of the spiced onions for those who like them adds a little something special I think. All feedback would be appreciated!!!!!
Ingredients
- 1 Portion Pre Cooked Meat (I used Sheek kebab and Chicken)
- 30ml Vegetable oil
- Half Large Onion, Halved (Pre Flash Fried for 1 min to singed edges)
- Quarter Green capsicum, Very Finely Chopped
- Quarter Medium Onion, Very Finely Chopped
- 1 Level Chefs Spoon Raw Keema
- 1 tomato (quartered)
- 1 Tsp Garlic/Ginger Paste
- 2 Garlic Cloves, Finely Sliced
- 1/2 Tbsp tomato Paste
- 300ml Garabi
- 2 Tsp Mix Powder
- Quarter Tsp Kashmiri Chilli Powder
- Quarter Tsp Salt
- 1 Tsp Methi Leaves
- 2 Tsp Fresh Coriander, Chopped
- 1 Tsp Spiced Onions (optional)
Method:
1. Add the oil to the pan and bring up to a medium heat.
2. Add the garlic/ginger paste and keema. Fry until starting to brown. Keep breaking up the keema as it browns so it?s not in clumps.
3. Turn down heat to low and add the chilli powder, spice mix, salt and stir. Add the half onion.
4. Next add the tomato paste and stir. Add 150 ml of the curry base.
5. Add the meat and 1 Tsp Fresh coriander and stir. Turn the heat to high and reduce until sauce thickens.
6. Add the rest of the base, methi leaves, finely chopped onion and pepper and chopped tomato. Add the Spiced Onions if using.
7. Continue to simmer, on medium heat, stirring occasionally, until desired consistency is reached.
8. garnish with coriander and fried onions and serve.
Regards
Barry
