Text 14769, 85 rader
Skriven 2011-08-16 00:35:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Goan 2
==================
 -=> On 08-05-11  20:59,  Jim Weller <=-
 -=> spoke to Dale Shipp about Goan 2 <=-

 DS> Surprisingly, other than the one Goan recipe by Stephen (which I'm
 DS> sure you've seen), those two were the only ones I had in all of my
 DS> Indian files.


 JW> I found 41 here, not even counting the numerous vindaloos. Since you
 JW> like Indian food I could post all of them over the next few days if
 JW> you like.

Yes please do.  We might have to tone them down in heat level, but would
certainly like to read them.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Indian Balti Chicken (Or Lamb) Curry
 Categories: Chicken, Indian
      Yield: 4 servings
 
MMMMM---------------------BASIC CURRY SAUCE--------------------------
      2 lb Cooking onions
      2 oz Green ginger
      2 oz Garlic
  2 1/4 pt Water
      1 ts Salt
      8 oz Tin tomatoes
      4 tb Vegetable oil
      1 ts Tomato puree
      1 ts Turmeric
      1 ts Paprika

MMMMM--------------------------CHICKEN-------------------------------
      5 lg Chicken breasts (about 2lb)
      6 tb Vegetable oil
      1 ts Turmeric
      4 tb Curry sauce (recipe above)
 
  The basic curry sauce makes enough for approximately 8 main course
  dishes. Preparation and cooking time. 1hr 30mins.
  
  Peel, rinse and roughly chop the onions, ginger and garlic.  Put the
  ginger and garlic in a blender with about 1/2 pint water and blend
  until smooth.  In a large saucepan place the onions, the blended
  mixture and the rest of the water. Add the salt and bring to the
  boil. Reduce the heat to very low and simmer, covered, for 40-45
  minutes. Leave to cool. Once cooled, pour about half of the boiled
  onion mixture into a blender and blend until perfectly smooth.
  Absolute smoothness is essential. To be sure, blend for at least 2
  minutes. Pour the blended mixture into a clean pan and repeat with
  the rest of the mixture.  (Freezing is best done at this stage.)
  
  Open the can of tomatoes, pour into a blender, and blend. Again, for
  at least 2 minutes.  Into a clean saucepan put the oil, tomato puree,
  turmeric and paprika. Add the blended tomatoes and bring to the boil.
  Reduce the heat and cook for 10 minutes, stirring occasionally.  Add
  the onion mixture and bring to the boil. Reduce the heat so that the
  sauce simmers. At this stage a froth starts to rise to the surface,
  and this should be skimmed off. Simmer and skim for 20-25 minutes,
  stirring now and again to keep the bottom of the saucepan clean.  Use
  immediately or cool and refigerate for up to 4 days.
  
  Meat Preparation.
  
  Chop each chicken breast into 8 pieces.  Put remaining ingredients
  into large saucepan and mix. Cook on medium heat stirring
  continuously until sauce darkens. (4-5 minutes)  Add chicken and stir
  to coat pieces with sauce.  Reduce heat and cook, covered, for 15-20
  minutes until chicken is tender, stirring frequently.  Remove chicken
  (leave sediment behind) and use or refrigerate for up to 4 days.
  Freeze for up to 2 months.
  
  From: Amanda@gate.Net                 Date: 09-24-00
  Rec.Food.Recipe
 
MMMMM


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