FISH CURRY

* 1/2 Kg sea fish
* 2 tbsp dhania powder
* 2 tbsp chilli powder
* 2 tbsp jeera powder
* 1/2 tbsp turmeric powder
* 6 black pepper corns
* 6 cloves of garlic
* 3 medium onions
* 4 green chillies
* 1 tbsp vinegar
* 3 tbsp oil
* 1 tbsp mustard seeds
* salt to taste

1. Clean and slice the fish. Keep it aside. Take a pan or a tava. Roast dhania powder on low light until it turns dark brown in colour. Do not add any oil or ghee. In the same way, fry jeera and pepper without adding oil or ghee.
2. Now, grind together fried dhania powder, popper, jeera, garlic and one sliced onion into a fine paste.
3. Heat oil in a pan. Add mustard seeds. When they splutter, add 2 sliced onions and split green chillies. Fry until the onions turn slightly brown in colour.
4. Add chilli powder and fry on low heat for 1/2 a minute.
5. Add fish pieces, ground masala, turmeric powder and enough water (1 1/2 cups or more according to taste).
6. Add salt and vinegar and stir well and cook until done.
7. Serve with rice, chapatis or rotis.

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Mysore Rasam - INDIAN CURRY

Dhal 1/4 cup well cooked and diluted.
Tomatoes, medium sized 2
Tamarind (imli) a small lemon size
Turmeric powder 1/4 tea spoon
Hing 1/4 tea spoon
Salt to taste.
Coriander leaves 3 tea spoons chopped fine
Finely chopped - 1/2 tomato.

Seasoning: Ghee 1 tea spoon with 1/2 tea spoon mustard.

Grind Together:
Dhania 2 tea spoons
Thur dhal 1 tea spoon
Coconut grated 3 tea spoon
Jeera 1/4 tea spoon
Black Pepper 1/4 tea spoon
Red Chillies 5 to 6
Roast the above items in ghee and grind finely.

Method to prepare this Indian Curry:
Soak tomatoes in hot water and crush them. Extract the imli pulp adding warm water and add the crushed tomatoes.
Add turmeric powder, salt, hing and the finely grounded masala paste. Allow the mixture to boil well. Add the diluted dhal and bring to boil. Add Coriander leaves and a few pieces of finely chopped tomatoes before removing from fire.
Season with ghee and mustard.
Serve hot with rice. Vadas can also be soaked and served as RASAM VADA.

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Chicken Thigh Curry

* 6 Whole Chicken Thighs - skin on
* 1 Cup of Curry Massalla Gravy
* 1 Cup thick yogurt
* Quarter of an onion finely chopped
* 6 Teaspoon Curry Powder
* 2 Teaspoon Chilli Powder
* 1 Finely Chopped Cayenne Chilli
* 4 Cloves Crushed Garlic
* 2 inches Root Ginger grated
* 5 Tablespoons Vegetable Oil
* 4 Tablespoons roughly chopped coriander leaves
* 1 Tablespoon whole coriander leaves
* 1 teaspoon Garam Massalla
* 1 pint chicken stock

We are now making premium quality toasted and freshly ground curry powders and curry kits, availability is limited due to small scale hand made production but the quality will exceed your expectations.

Make a paste of the curry powder and chilli powder with a little water. Heat a little vegetable oil in a frying pan and stir in half the curry paste, add the chicken thighs and seal on all sides. Meanwhile fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the rest of the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the sealed chicken pieces and half the Massalla Gravy and chicken stock and simmer covered for 40 minutes on a low heat, stir and turn the chicken occasionally. If needed add more massalla gravy to thicken the curry. Now add the yogurt and finely chopped coriander leaves, stir in well and cook for a further 2-3 minutes. Serve with the whole coriander leaves sprinkled over the top.

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# Always use fresh spices - old stale spices will be horrible
# Buy a good thermometer to check food is cooked to reduce overcooking which can dry some foods out.
# Don't use whole spices unless you know that everybody likes them as they can be an acquired taste.
# Try making a curry with leftover cooked meats which can add an extra dimension to the flavour.
# Don't forget to season the curry!

We have curry recipes from the mildest chicken korma to the hottest King Prawn Jalfrazi or Lamb Phall. Chicken Curry, Lamb Curry, Beef Curry, Vegetable Curry, Fish Curry, Prawn Curry, all curry tastes are catered for.

The curry recipes, spicy recipes and cooking tips and hints are all provided free of charge. We will be adding new curry recipes every week so please check back regularly. We are now also selling our own home made curry spice powder kits to enable you to create great Indian restaurant style curries at home.

You can use Curry Powder but this is only a combination of the common spices (coriander, cumin, black pepper, white pepper, turmeric and chillies). Make sure that the coriander content is not too large - less then 30%. Also some curry powders use funny ingredients (aniseed), so you will have to try a little first. Curry Powder from India or England is usually good but expensive. If you use the raw ingredients I have suggested, you will soon, with experimentation, settle on your own combination. Remember it is the taste that you are looking for.

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