Dave's Curry 2/23/2011

Always changing the recipe but not by much anymore, this is pretty close to how I make it now and it's pretty close to exactly how we like it.

 

Put a large saucepan over med-high heat and add

 

1 large onion, sliced

1/4 c Peanut oil

 

sauté the onion over med-high heat until starting to brown. Prepare dry spice mixture:

 

1 Tbl ground cumin

1 Tbl ground coriander

1 Tbl ground fenugreek

2 Tbl dried fenugreek leaves

1 tsp ground hot red chile

1/2 tsp ground turmeric

 

Add spices to onion and sauté for another minute or two. Move mixture to food processor along with

 

1 28 oz can Tomato Puree (use one of the more watery brands and don't use tomato sauce)

6 cloves garlic, peeled

2" ginger, peeled and chopped

1 tsp sea salt or to taste

1 handful of cilantro

1/4 cup water if tomato puree is too thick

 

Process until the sauce is very smooth. Meanwhile,

 

Brown meat (can use cubed beef, lamb, chicken pieces with skin removed, etc.) in pan in peanut oil. Then add pureed mixture from processor along with

 

4 cups of water

1 large black cardamom

 

Simmer covered until meat is done, at least 20 mins for chicken but 1 1/2 hrs or more for beef or lamb. Stir in

 

1/4 cup cilantro, chopped

1/4 cup lemon juice

1/2 tsp garam masala (optional)

 

serve over Basmati rice!

 

I make rice in a rice cooker with the following proportions:

 

2 cups basmati rice

3 cups water