Swissy
Livin' the retired life!
- Joined
- Mar 26, 2005
- Messages
- 4,610
RECIPE - Indian-Style Curry (from Cook's Illustrated)
2 tbl. sweet or mild curry powder
1 1/2 teas. garam masala
1/4 cup vegetable oil
2 medium onions, chopped fine (about 2 cups)
12 red potatoes cut into 1/2 chunks (about 2 cups)
3 medium garlic cloves, minced (about 1 tbl.)
1 tbsp finely grated ginger
2 cups cubed halibut
1 - 1 1/2 serrano chiles, ribs, seeds, and flesh minced
1 tbsp. tomato paste
1 can diced tomatoes, pulsed in processor until almost smooth
1 cup water or 1/2n1/2 or cream
1 15 oz. can chickpeas, drained and rinsed
8 oz. frozen peas
1/4 cup coconut milk
Method
1. toast curry powder and garam masala in small skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Remove spices from skillet and set aside.
2. Heat 3 tbsp oil in large Dutch oven over medium high heat until simmering. Add onions, potatoes, stir occasionally, until onions are caramelized and potatoes are golden brown on edges...about 10 minutes.
3. Reduce heat to medium. Clear a center in the pan and add remaining oil, garlic, ginger, chili and tomato paste, cook, stirring constantly until fragrant...about 30 seconds. Add toasted spices, stir constantly for about 1 more minute.
4. Add tomaotes, water and chickpeas and halibut. Salt to taste. Increase heat to medium high and bring to boil, scraping the bottom of the pot to loosen browned bits. Cover and reduce heat to simmer. cook about 10-15 minutes. Stir in peas and coconut milk. Adjust taste. Cook another couple minutes until heated.
we serve it over rice, with a good bottle of Gewürztraminer- the spicier the better.
2 tbl. sweet or mild curry powder
1 1/2 teas. garam masala
1/4 cup vegetable oil
2 medium onions, chopped fine (about 2 cups)
12 red potatoes cut into 1/2 chunks (about 2 cups)
3 medium garlic cloves, minced (about 1 tbl.)
1 tbsp finely grated ginger
2 cups cubed halibut
1 - 1 1/2 serrano chiles, ribs, seeds, and flesh minced
1 tbsp. tomato paste
1 can diced tomatoes, pulsed in processor until almost smooth
1 cup water or 1/2n1/2 or cream
1 15 oz. can chickpeas, drained and rinsed
8 oz. frozen peas
1/4 cup coconut milk
Method
1. toast curry powder and garam masala in small skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Remove spices from skillet and set aside.
2. Heat 3 tbsp oil in large Dutch oven over medium high heat until simmering. Add onions, potatoes, stir occasionally, until onions are caramelized and potatoes are golden brown on edges...about 10 minutes.
3. Reduce heat to medium. Clear a center in the pan and add remaining oil, garlic, ginger, chili and tomato paste, cook, stirring constantly until fragrant...about 30 seconds. Add toasted spices, stir constantly for about 1 more minute.
4. Add tomaotes, water and chickpeas and halibut. Salt to taste. Increase heat to medium high and bring to boil, scraping the bottom of the pot to loosen browned bits. Cover and reduce heat to simmer. cook about 10-15 minutes. Stir in peas and coconut milk. Adjust taste. Cook another couple minutes until heated.
we serve it over rice, with a good bottle of Gewürztraminer- the spicier the better.