How to Make Curry - The Victorian Way

How to Make Curry - The Victorian Way

Saturday, August 15, 2020

 Mrs Crocombe is back with another recipe. This time she's making a curry suitable for Lord and Lady Braybrooke. Curries are especially popular now that Queen Victoria is Empress of India.

INGREDIENTS 500g meat 25g curry powder 1tsb salt 1 tsp flour 5 onions The juice of 1 lemon 1 cucumber 1 apple METHOD

1. Chop your meat into small cubes.
2. Rub the meat into the combined curry powder, salt and flour.
3. Now fry your onions in some butter until they are golden brown.
4. Next fry your coated meat until browned, then mix it into your onions in a stew pan.
5. You can drain away the butter first if you wish.
6. Add in the apple and cucumber and enough boiling water to cover it.
7. Leave it to stew for an hour and a half, or longer depending on what meat you've used. Then mix in the lemon juice, and serve.

Brinjal Curry With Milk

Brinjal Curry With Milk

Sunday, June 21, 2020

Cook this entire curry in medium flame.  You might go with 1 big onion for 1 big brinjal 
Adding lot of green Chilies and less red chili powder gives more taste to this curry - 6 green chilies. Onions should be medium chopped for this curry. When you cut brinjal, soak it in saltwater to remove any bitterness /color change. 

 1st Tadaka --- No garlic, no ginger, add curry leaves if you have.For tadka adding lot of oil gives more taste. 

Add onions and sauté until transparent
Then add brinjal, I also prefer to add Drumsticks in case if you have the frozen ones.
Now add salt and red-chili powder according to the taste.
Cover the lid and sauté every 3-4 minutes to avoid sticking in the bottom.
In medium flame I think it doesn't take more than 15-20 min for the brinjals to cook based on the quantity.
Note: - don't cook until brinjal turns mushy or paste.

Once brinjal seem to be cooked, add 1 rice cup of milk of 1 big brinjal and cook it in the slow flame.

After adding milk cooking in low flame and sauté continuously to avoid breaking of milk.

Once it forms a nice consistency you can turn it off (it need not be thick) . it shouldn't take you more than 3-5minutes in low flame

Malaysian Curry

Malaysian Curry

Saturday, April 6, 2019

FOR THE CHICKEN: 

• 1kg chicken thighs 
• 2 tbsp groundnut oil 
• 2 onions, peeled and thinly sliced
•  Sea salt and freshly ground black pepper 
• 4 kaffir lime leaves
•  1 cinnamon stick 
• 3 star anise 
• 400ml coconut milk 
• 100ml chicken stock 
• 1 tsp palm sugar (or soft brown sugar) 
• 2 tbsp light soy sauce 
• 2 tbsp fish sauce 4
• 00g green beans, trimmed and cut into 5cm lengths 
• Handful of coriander leaves, roughly torn 

FOR THE CURRY PASTE:

• 5 garlic cloves, peeled and roughly chopped 
• 4 or 5 long, red chillies, trimmed, deseeded and roughly chopped 
• 3 lemon grass stalks, trimmed with the outer leaves removed and thinly sliced 
• 5cm piece fresh root ginger, peeled and chopped 
• 4 large shallots, peeled and chopped 
• 1 tsp ground turmeric
•  2 or 3 tbsp groundnut oil

Method 

• First make the curry paste. Put the garlic, chillies, lemon grass, ginger, shallots and turmeric in a food processor and whiz to a paste. With the motor running, trickle in a little groundnut oil and blend well, scraping the sides of the processor several times. (Or you can pound the ingredients together in batches using a pestle and mortar).
• To make the curry, cut the chicken into bite-sized pieces. Heat the groundnut oil in a large cast-iron casserole or heavy based pan. Tip in the curry paste and stir over a medium heat for a few minutes until fragrant. Add the onions and cook, stirring frequently, for 5 minutes until they are beginning to soften.
•  Season the chicken pieces with salt and pepper. Add to the pan and stir to coat them in the spice paste. 
• Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. 
• Reduce the heat to a simmer and cook gently for 30 to 40 minutes until the chicken is tender. 
• 
  

Coconut  Rice

• For the rice, rinse the grains in cold water to get rid of any excess starch. Drain and tip into a heavy-based pan. 
• Add the rest of the ingredients with 200ml water, stir well and bring to the boil, then reduce the heat to a simmer. 
• Cover and gently simmer for 10 minutes. 
• Leaving the lid on, remove the pan from the heat and leave to stand for 5 to 10 minutes. 
• Fluff the rice with a fork and serve while still hot. Skim off any excess oil on the surface of the curry. Taste and adjust the seasoning. 
• Tip in the beans, put the lid on and cook for another 3 or 4 minutes until the beans are tender. Scatter the coriander leaves over the curry and serve with the coconut rice.