Kempsters' recipes

Curry base - Daag
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Onions 1kg, 2lb
Ginger 20mm x 20mm
Garlic 3 or 4 cloves
Chillies, green 3 to 4
Tomatoes 6 small ones
Coriander, powdered 4 teaspoons
Cumin, powdered ½ teaspoon
Turmeric powder ½ teaspoon
Garam masala ½ teaspoon
Oil 2-3 teaspoons
Sugar 1 tablespoon
Salt 1 teaspoon

Slice and chop the peeled onions, fry them in the oil until dark brown (30-35 minutes). A bit of sugar at this stage helps the onion to colour nicely.

Finely dice the ginger, chillies and garlic, stir these into the cooked onions, and continue to fry the mixture.

Add in the powdered coriander and cook for about 5 minutes, adding a little water if the mixture is too dry and then sticks to the pan bottom.

Add the rest of the spices, stir them in. Next put in the finely chopped tomatoes, and a couple of cups of water. One heaped teaspoon of salt and a tablespoon of sugar can be added at this stage.

Finish the cooking - about another 12-15 minutes - over a very low heat.

Allow to cool, divide this recipe into four portions and store in zip-top plastic bags in the freezer.

To make a finished dish, add 500-600g diced and browned meat (red or white) to the contents of one bag. Bring up to cooking temperature, simmer, check the seasoning, garnish and serve your curry.

Its as easy as that!

 

You could have some dahl and naan bread with the curry.

adapted from: 50 Great Curries of India. Camellia Panjabi. Kylie Cathie Ltd. 1995

 
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Last updated by: Webmaster , 15-Aug-2009 05:08 PM
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