Category Archives: curry

Prawn Vindaloo

Prawn Vindaloo

 

Ingredients:

800 gms Tiger Prawns (shelled and deveined) (wash, marinate with ½ tsp turmeric and ½ tsp salt, keep aside for 15 minutes)

Grinding:

12 Red Chillies (Kashmiri)

15 Pepper Corns

1/2 Tsp of Cumin Seeds

1/2Tsp Turmeric Powder

1 marble sized Tamarind

4 green chillies

2 Onions

8 seeds garlic

1 inch ginger

8 cloves

2 sticks cinnamon

1 cup vinegar

Other Ingredients:

400 gms Potatoes peeled and cut into thick round slices

Quarter cup Oil

1 Onion (minced)

3 tbsp vinegar

1 tsp sugar

2 tsp Salt

 

 

Method:

Grind all the ingredients using the vinegar and some water. Keep aside. Also keep aside the masala water from the grinder.

Fry the sliced potatoes and then the marinated prawns. Keep aside.

Heat a vessel and add the oil in which prawns were fried. Add more oil if required. When hot add minced onion and one tsp salt. When onion becomes slightly brown add the ground masala. Fry for about 45 minutes. If the mixture dries up add masala water. When the masala turns brown add the fried prawns and fry for 5 minutes. Add sugar, salt and vinegar. Add one cup water and when boiling add potatoes thick gravy. Boil for another 5 minutes until the potatoes are well mixed in the gravy.

Pork Indad

Pork Indad

1.2 Kgs Pork (rind with fat and meat) sliced into 2×2 inch pieces

750 gms Potatoes (peeled and sliced)

1 Sliced Onion

Salt & Vinegar

Oil for frying the pork and potatoes

Grinding:

3 Onions

12 Red Chillies

6 Green chillies

12 Pepper Corns

1 Heaped Spoon Cumin Seeds

1 tsp Turmeric Powder

5 cloves

1 piece cinnamon

1 lime sized Tamarind

6 seeds garlic

To be ground in water and little vinegar

Method:

Wash the sliced pork and drain. Apply little salt and keep aside for 15 minutes. Apply salt to sliced potatoes and keep aside for 15 minutes. Fry the sliced potatoes and sliced pork slightly on both sides and remove. Heat a vessel and put the oil in which the pork was fried. Season the sliced onion and fry till slightly brown. Fry the ground masala till the colour changes to dark brown. Keep adding the masala water and more water if required. Add 2 to 3 cups water and add the fried pork and boil till pork is cooked. Add salt and vinegar to taste. Add fried potatoes and bring to boil. Pork Indad is ready.

Pork Bafat (Ground Masala)

Pork Bafat (Ground Masala)

2 Kgs Pork cut into Small Pieces

Grinding:

15 Pepper Corns

25 Red Chillies

1 Heaped Spoon Cumin Seeds

1 heaped Tsp Mustard Seeds

2 Heaped Spoons Coriander Seeds

1 tsp Turmeric Powder

Green Masala:

6 Chopped Onions

2 Pods Chopped Garlic

6 inches Ginger Chopped

6 Big Green Chillies Chopped

Other:

2 Cinnamon Leaves

15 cloves

2 big sticks Cinnamon

Half cup vinegar

A small lemon sized ball of Tamarind – immersed in warm water and tamarind water to be used.

Water

Salt to taste

3 Green Bananas (cut into small cubes) (optional)

Pork Blood or black pudding little or small piece smashed and soaked in vinegar. (Optional)

Method:

Grind the ingredients and keep aside. Heat a vessel and add two tablespoon of oil. When hot add the cinnamon, cloves and cinnamon leaves. Then add the green masala and fry till onions loses its rawness. Add the ground masala and fry for a few minutes. Then add the pork pieces, salt, 3 spoons vinegar and masala water. Cook till meat is nearly cooked. Now you can add the banana pieces, the pork blood or vinegar and tamarind water. Check for salt and cook for further 10 mins. Pork Bafat is ready.

If you cook this a day or couple of days earlier before the actual meal it will taste better.

Lamb or Mutton Masala

lamb-or-mutton-masala

600 Mutton or Lamb

Ingredients:

Marinade:

½ tsp turmeric powder

½ tsp Red Chilli Powder

½ tsp Coriander Powder

Salt to taste (3/4 tsp)

Masala:

6 Tbsp Dexter’s Meat Masala Paste (see Video)

Other ingredients:

One sprig curry leaves

½ Chopped Onion

½ tsp Salt

2 Small Sliced Tomatoes

Few Stalks Chopped Coriander Leaves

4 to 6 boiled eggs

 

Method:

Cut the Lamb or Mutton into medium pieces (wash and drain) and marinate with the marinade ingredients for at least 30 mins.

Heat 2 tbsps. of oil in a pan and add the marinated Lamb or Mutton pieces and fry till the meat is slightly browned (seal the meat). Transfer to a pressure cooker and cooked the meat (6 whistles). Separate the meat pieces and gravy.

Add the 2 tbsps. oil and add chopped Onion and salt. Fry till onions are brown. Add 6 Tbsps. of Dexter’s Meat Masala Paste and sliced tomatoes and fry till masala attains a brown colour and oil oozes out from mixture. Add the Lamb or Mutton. Add water (Preferably the boiled meat water). The consistency of gravy should be slightly thick. Add curry leaves. Mix well and Add boiled eggs. Mix well and cook for a couple of minutes. Garnish with Coriander leaves and remove from fire.

Lamb or Mutton Ghee (Clarified Butter) Roast

 

lamb-or-mutton-ghee-roast-copy

600 Mutton or Lamb

Ingredients:

Marinade:

½ tsp turmeric powder

½ tsp Red Chilli Powder

½ tsp Coriander Powder

Salt to taste (3/4 tsp)

Masala:

6 Tbsp Dexter’s Meat Masala Paste (see Video)

Other ingredients:

7 Tbsps Ghee

One sprig curry leaves

 

Method:

Cut the Lamb or Mutton into medium pieces (wash and drain) and marinate with the marinade ingredients for at least 30 mins.

Heat 2 tbsps of the ghee in a pan and add the marinated Lamb or Mutton pieces and fry till the meat is slightly browned (seal the meat). Transfer to a pressure cooker and cooked the meat (6 whistles). Separate the meat pieces and gravy.

Add the 4 tbsps ghee and add 6 Tbsps of Dexter’s Meat masala Paste to the pan and fry till rawness goes and oil comes out of the mixture. Add little of the gravy and cook further till the get a brown colour. Add water if required (preferably the boiled meat water). The consistency of gravy should be slightly thick. Add the Lamb or Mutton and salt to taste. Mix well and Cook till water dries up. Add 1 tbsp ghee, mix well.

Garnish with curry leaves and remove from fire.

Dexter’s Meat Masala Paste

dexters-meat-masala-copy

Ingredients:

20 Kashmiri Chillies

12 Red Chillies

1 chopped onion

1 pod garlic

1 heaped tsp of black pepper

12 cloves

7 cardamon pods

2 sticks cinnamon

½ tsp mustard seeds

½ tsp fenugreek seeds

1 tsp cumin seeds

1 tbsp fennel seeds

All the above to be dry roasted.

½ cup vinegar

½ tsp turmeric powder- add to onion when it is dry roasted

1 small ball tamarind

1 tsp salt

Soak all the above in vinegar and water for 8 hours or overnight. Grind the mixture. Put in airtight glass container and store in refrigerator. To be used in a couple of months.

This masala can be used for Ghee Roast, Mutton Masala, Chicken Masala, Beef Curry etc.

Lamb or Mutton Vindaloo

lamb-or-mutton-vindaloo

1.5 Kg Lamb or Mutton cut into medium pieces. (wash and keep aside)

Ingredients:

Grinding:

20 Red Chillies

50 Pepper Corns

1 Tsp of Cumin Seeds

1Tsp Turmeric Powder

1 marble sized Tamarind

8 green chillies

5 Onions

8 seeds garlic

Other Ingredients:

400 gms Potatoes peeled and cut into medium cubes

Quarter cup Oil

1 Onion (minced)

3 tbsp vinegar

1 tsp sugar

2 tsp Salt

Method:

Grind all the ingredients using some water. Keep aside. Also keep aside the masala water from the grinder.

Heat a vessel and add the oil. When hot add minced onion and one tsp salt. When onion becomes slightly brown add the ground masala. Fry for about 15 to 20 minutes. If the mixture dries up add masala water. When the masala turns brown add the meat pieces and fry for 5 to 10 minutes. Cook for another 30 minutes or until the meat is ¾ cooked. 20 minutes into this cooking add rest of salt and vinegar. Check meat if it is nearly cooked (3/4). Add potatoes and water to make required thick gravy. Boil for another 15 minutes until the potatoes and meat is cooked. (another way is to add boiled potatoes after meat is fully cooked).

Check for Salt and Vinegar-to taste.