Curry recipe

Also, how do you make Yellow Dahl like this:

648415029_2fd5861f60.jpg


I ate it once at Jewel of India, and it was awesome. What type of Dahl should I use, exact name and size please (because you get the tiny small ones and also big ones) and how would I prepare it to make that dish?
 
Ingredients

2 medium sized potatoes (cleaned and chopped into mini cubes)
½ a cup of frozen or fresh peas
5 baby carrots, peeled and cut into cubes

50g of margarine
1 green chilli cut lengthwise
1 teaspoon mixed hot curry powder or masala
½ a teaspoon of chilli powder
¼ teaspoon of mixed cumin and coriander powder
2ml of turmeric powder
½ a grated onion
3-5 leaves of mint finely chopped
1 sprig of thyme
1 sprig of curry leaf
¼ grated low acid or jam tomato
Salt to taste
3 tablespoon of oil
1 teaspoon of mixed ginger and garlic paste

Method

Simmer onions, spring onions, mint, chillies, thyme, curry leaf and oil in a pan until golden brown.
Stir in the masala, chilli powder, turmeric, cumin and coriander powder and the ginger and garlic paste.

Simmer the ingredients together for a min.

Combine the grated tomato, potato, and carrot into the pot. This is now a basic vegetable curry.

Allow the mixture to simmer. If the curry tends to stick to the bottom of the pot a little water can be added.
Cook the curry until the potato and carrots are soft.


Garnish with coriander.


Ps. you can throw in any veg you like and adjust cooking time accordingly... with potatoes thrown in last.
 
Nicci said:
Also, how do you make Yellow Dahl like this:

648415029_2fd5861f60.jpg


I ate it once at Jewel of India, and it was awesome. What type of Dahl should I use, exact name and size please (because you get the tiny small ones and also big ones) and how would I prepare it to make that dish?
Click to expand...


Pm me a reminder...will give you details of my own dhal concoction.....you will love it :D
 
OK thank you!! Is this what you make? I would like your home made recipe please, the ones that the Indian people make that is so delicious. Do you use a similar recipe as above?
 
Nicci said:
OK thank you!! Is this what you make? I would like your home made recipe please, the ones that the Indian people make that is so delicious. Do you use a similar recipe as above?
Click to expand...

Yeah very similar.

just cut and paste from google to make it more legible to read :D


the wonderful aroma's and taste of curries have alot to do with the spices used, the fresh greens ( tyme,mint ,curry leaves etc )

Fresh veg is best, braising first with onions , chillies , oil/butter , fresh ground ginger+ garlic together with tumeric and masala's go a long way in making an excellent dish
 
Hmmm, I am going to make it over the weekend, and will post a pic for you!! Just one question, you mention masala now what masala would that be? Steak masala or what? Can I buy this masala at any shop? Or would you suggest to just use the cartwrights curry powder?
 
Oh, and thank you so much for your help :) I appreciate it a lot!!
 
SinghDude said:
No......:twisted: :p

Are there any Indian spice shops around in CT ?


i found this

http://www.eatout.co.za/Stores-Markets/591/Cape-Town/Exotica/Cape-Spice-Emporium
Click to expand...

We have more Cape Malay spice shops. I recently did a cooking lesson in Bo-Kaap and true Cape Malay kicks Indian any time. I mix my own curry now and can get everything from Pick n Pay including the hard to find curry leaves.

The spice shop in Bo-Kaap is magic and perhaps the best place in the City, else their is a good store in Lower Wynberg near the old cinema.
 
Nicci said:
Well, preferably a nice lamb curry. That, and a vegetable curry please. Not to hot, but nice and aromatic! Please if you can give approximate quantities it would be great, as I tend to over spice things a lot :)
Click to expand...

The recipes in Indian Delights are excellent - you can adjust for heat by managing the chilli quantity
 
cbrunsdonza said:
We have more Cape Malay spice shops. I recently did a cooking lesson in Bo-Kaap and true Cape Malay kicks Indian any time. I mix my own curry now and can get everything from Pick n Pay including the hard to find curry leaves.

The spice shop in Bo-Kaap is magic and perhaps the best place in the City, else their is a good store in Lower Wynberg near the old cinema.
Click to expand...

Thems fighting words! Then I've never had a "true Malay Curry"

Are you talking about atlas trading?
 
Nicci said:
Hmmm, I am going to make it over the weekend, and will post a pic for you!! Just one question, you mention masala now what masala would that be? Steak masala or what? Can I buy this masala at any shop? Or would you suggest to just use the cartwrights curry powder?
Click to expand...

Umm, cartwrights is mealie meal with some masala flavour and colouring according to those in the know
 
Nicci said:
I can buy from them, but look http://www.08611spice.co.za/search.aspx?keyword=masala&page=1

there are a lot of masala. Which one should I get? Or just plain curry powder rather?
Click to expand...

You gonna need chilli powder and garam Marsala. For a kg of lamb use about a flat table spoon of each. That should be about mild. Do a taste test at the end and sprinkle with garam Marsala again.

Note that chopped green chillies can be added during the braising process with onions and varying degrees of hotness could be a problem. Rather go with less chilli and use pickled vegetables; chillies and mangoes to add more heat and flavour to your meal as desired by your guests.
 
AfricanTech said:
Thems fighting words! Then I've never had a "true Malay Curry"

Are you talking about atlas trading?
Click to expand...

Yes, Atlas

Its very hard to find true Cape Malay Curry even in the CBD, reason why I went for the course. I no longer enjoy spicey food, I like food with flavour. I find Cape Malay is much milder where Indian is about burning your stomach - personal preference.
 
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