Do you make your own super-mega-hot curry sauce? Want to share the recipe?

[bbernardini]

I'm thinking it's a curry kind of a day. Anybody have any special sauce they make themselves?

[demnan]

1. Mine: Indian Chicken

3 - 4 tablespoons light vegetable oil
1 tablespoon cumin seeds
1 half stick cinnamon
5-6 cardamon seeds
two large onion thinly sliced in the Cuisinart
6-7 cloves garlic
1 1/2 tablespoons fresh ginger
1-3 crushed redbird chillies
1 can good tomatoes
4-5 tablespoons yoghart
2 Cornish Hens cut into small pieces with skin discarded
2 heaping teaspoons Garam Masala
salt to taste (about 1 1/2 tsp)
fresh cilantro

Heat the oil until hot and toast the cumin seeds, cinnamon and cardamon seeds for a minute or so until aromatic
Add the onion and fry until it turns somewhat golden brown. You have to watch to be sure it doesn't burn. This takes about 15 minutes or so.
Add the ginger, garlic and chillies fry for a few seconds then add the tomatoes mushing them up and incorporating them in the sauce for about 5 min.
Add the youghart a tablespoon at a time incorporating it into the sauce.
Now add the chicken and cook for an hour or so until the entire mixture is a medium reddish brown. Taste for salt and add and add the Garam Masala and cook a couple minutes more. Turn off heat and add the cilantro.

On edit:

serve with basmati rice steamed with saffron threads, butter and salt and a cool cucumber yoghart salad.

[bearfan454]

2. I make hot banana pepper salsa

4 hot banana peppers(seeds and all)
1 clove garlic
1 can of tomatoes
splash of lemon juice
salt to taste

Pulse the blender so the peppers end up rice size. Kicks ass on chips.

[Mr. McD]

3. This isn't a hot curry but it's very good

Pork Dopiaza & Lentils And Rice With Onions

These go together very well.

Pork Dopiaza

1½ lb pork shoulder or (lamb or chicken)
2½ lb onion ½ thinly sliced and ½ of them finely diced
½ cup oil
4 cardamoms bruised
2" cinnamon stick
4 cloves
l" piece ginger
8 cloves garlic
1 tsp chili powder
2 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric powder
1 tsp fenugreek seed
½ cup yogurt
2 tablespoon lime juice
1 tablespoon salt
2 cups water
1 tsp Garam masala

Cut meat into 1" cubes.

In a pan, heat the oil and fry half the onions till golden brown. Remove with a slotted spoon and set aside.

In the same pan add the meat and brown evenly on both sides. Take out with a slotted spoon and keep aside.

In a food processor, blend the ginger, garlic, chili powder, cumin, coriander, turmeric and fenugreek till it forms a smooth paste.

In the same oil, fry the bruised cardamoms, cinnamon and cloves for a minute and add the remaining chopped onions till they turn brown. Add the ground paste mix well and cook for several minutes.

Put in the meat, salt, lime juice, yogurt and fried onions for a further few minutes. Add the water, cover and cook on a low heat until the meat is tender.

Add the Garam masala and continue cooking 10 more minutes.



Channa Daal Khichiri (Lentils And Rice With Onions)


1 tbsp. oil
1 cup rice
1/3 cup lentils
1/2 cup sliced onion
1 tsp. cumin seeds
1 cinnamon stick
2 cloves
2 cardamom pod split or bruised
10 peppercorns -- (10 to 12)
1 tsp. Salt

Rinse rice and lentils separately, and soak them in 2 1/2 cups of water for 20-25 minutes. Drain them well and put off to side. Slowly fry the onions, in heavy saucepan in 1 tbsp oil. When they begin to caramelize and brown, and exude moisture, add cumin, cinnamon, clove, cardamom, and peppercorns. If they stick, add a little water. Stir until onions are golden brown. Add 2 1/4 cups off water, the salt, and put in lentils first. Let it come to a boil, reduce heat to a minimum, cover and cook 10 minutes, add drained rice, stirring gently to mix lentils and rice together. Cover and continue cooking for 20-25 minutes, let stand 3 or 4 minutes before serving.