Indian Curry Recipes (7 page)

1. Pat the pieces of pork dry with kitchen paper (paper towels) to help them brown when added to the pan. Heat 15 ml/ 1 tbsp of the oil in a frying pan over a high heat, add the pork and fry for 3-4 minutes until browned all over. Transfer to the ceramic cooking pot with a slotted spoon.
   
2. Add the rest of the oil to the pan and gently fry the onion for 6-7 minutes, until almost soft. Stir in the curry paste and cook for 30 seconds, then turn off the heat and stir in the chopped tomatoes. Pour over the pork, then mix in the stock.
   
3. Cover with the lid and switch on the slow cooker to High. Cook for 2-3 hours, or until the pork is almost tender.
   
4. Stir the rice into the hot mixture and cook for a further 45 minutes. Stir in the peas and cook for a final 10-15 minutes or until the pork is tender and the rice cooked. Stir in the chopped coriander, then taste and season with a little salt, if necessary. Serve with naan breads or popadoms.
   

1. Put the meat in a large non-metallic bowl with the vinegar, chilli powder, turmeric, cumin and mustard seeds and sugar. Mix well, cover and chill for 6 hours, or overnight if preferred.
   
2. Add the onion, garlic and ginger to the pork. Season well with salt and pepper, then stir everything until thoroughly mixed. Tip into the ceramic cooking pot.
   
3. Stir in the water, then cover with the lid and cook on Low for 5-7 hours or until the pork is very tender.
   
4. Skim any fat that is floating on the surface, then taste and adjust the seasoning, if necessary. Serve with Bombay Potatoes or Spinach and Potato Curry and chutney.
   

1. Roughly chop one of the onions (or use half the frozen diced onion) and put in a food processor with the garlic and ginger. Process until finely chopped, then add 45 ml/3 tbsp cold water and blend to a purée.
   
2. Pat the pieces of pork dry with kitchen paper (paper towels) to help them brown more efficiently. Heat 15 ml/1 tbsp of the oil in a frying pan over a high heat, add the pork and fry for 3-4 minutes until browned all over. Transfer to the ceramic cooking pot with a slotted spoon.
   
3. Finely slice the second onion. Heat the remaining 15 ml/ 1 tbsp of oil and cook the mustard seeds for a few seconds, until fragrant. Add the onion and cook for 7-8 minutes, until beginning to colour. Add the onion purée, cumin, cinnamon, chilli and jaggery and cook for a further 2 minutes, stirring. Stir in the balsamic vinegar, then turn off the heat.
   
4. In a separate bowl, blend the tamarind paste with a few spoonfuls of the stock, then stir in the rest of it. Pour into the pan, stirring, then tip the mixture over the pork. Stir well, cover with the lid and cook on High for 3 hours or Low for 6 until really tender. Serve spooned over Turmeric Rice.
   

1. Pat the pieces of pork dry with kitchen paper (paper towels) to help them brown more efficiently. Heat 15 ml/1 tbsp of the oil in a frying pan over a high heat, add the pork and fry for 3-4 minutes until browned all over. Transfer to the ceramic cooking pot with a slotted spoon.
   
2. Heat the remaining 15 ml/1 tbsp of oil in the pan and fry the onion for 6-7 minutes until almost soft. Stir in the curry paste and cook for a further 30 seconds, stirring continuously.
   
3. Turn off the heat and stir in the chopped tomatoes and dried apricots. Tip over the pork, pour in the stock and stir well. Cover with the lid and cook on Low for 4-6 hours or until the pork is very tender.
   
4. Stir in the cream or yoghurt and chopped coriander. Taste and adjust the seasoning if necessary. Serve with basmati rice and popadoms.
   

1. Heat the oil in a large frying pan over a medium high heat. Add the pork and fry for 2-3 minutes until no longer pink and all the grains are separate. Add the onions, garlic, cardamom seeds and cumin seeds and cook for a further 5 minutes, stirring. Tip the mixture into the ceramic cooking pot.
   
2. Add the potatoes and stock, season with salt and pepper and mix everything together. Cover with the lid and cook on High for 2 hours or Low for 4 hours.
   
3. In a separate bowl, blend the cornflour with 150 ml/¼ pint/ 2/3 cup of the yoghurt and the ground almonds. Stir this mixture into the curry. Add the spinach leaves, pressing down into the hot liquid. Cover and cook for a further 30-45 minutes or until the spinach has wilted.
   
4. Stir the spinach into the curry, taste and adjust the seasoning if necessary. Drizzle with the rest of the yoghurt and sprinkle with the flaked almonds before serving.
   

Because Hindus make up the majority of the Indian population and regard the cow as a sacred animal, beef curries are only served in a few parts of India. However, I've included a chapter of interesting and tasty recipes because the slow cooker excels when it comes to cooking beef, making it succulent and delicious.

Don't go for the most expensive cuts of beef believing that they will produce a better curry. Ideal beef cuts for slow cooking are generally the cheaper ones such as brisket and chuck steak as they have a looser texture. During cooking the fibres open up and allow moisture and spices to penetrate, creating a delicious, rich, tasty sauce.

More expensive cuts, such as fine-grained and densely textured sirloin (porterhouse) steak, are less suitable for slow cooking because the tightness of the fibres prevents them from absorbing the liquid around them. This means that although they become tender when cooked in a slow cooker, the curry will lack succulence and flavour.

1. Heat the ghee or butter in a large frying pan. Add the onions and fry, stirring for about 10 minutes, until golden. Transfer to the ceramic cooking pot with a slotted spoon.
   
2. Heat the oil in the same pan and fry the beef until brown on all sides. Sprinkle over the ginger, garam masala, cinnamon, chilli and caraway seeds. Cook for a further minute.
   
3. Stir in the beef stock, then tip the mixture into the cooking pot.
   Add the cardamom pods and bay leaf to the pot, then stir in the yoghurt. Season with salt and pepper, cover with the lid and cook on High for 3-4 hours or Low for 6-8 hours.
   
4. Meanwhile, cook the rice according to the packet instructions, adding the peas for the last 5 minutes. Drain well.
   
5. Gently stir the rice into the beef mixture. Spoon on to warmed plates and serve with popadoms and mango chutney.
   

1. Heat half the ghee or butter in a large frying pan and cook the beef in batches until browned all over. Transfer to the ceramic cooking pot with a slotted spoon, leaving the fat and juices behind.
   
2. Add the rest of the ghee or butter to the pan and cook the onions for 7-8 minutes until beginning to colour. Add the garlic, chilli, cardamom pods, cloves, cumin, coriander, turmeric, cayenne pepper and sugar and stir for a further 1-2 minutes. Stir in the salt and stock or water. Turn off the heat and tip the mixture into the ceramic cooking pot.
   
3. Stir the yoghurt into the curry a little at a time. Cover with the lid and cook on High for 3-4 hours or on Low for 6-8 hours, or until the meat is really tender and the sauce very thick.
   
4. Taste and adjust the seasoning if necessary. Serve with Lentil Dhal with Toasted Almonds.