Recipe from Sriram, 1985
Ingredients
1/2 kg = 1.1 lb. Prawns
Clean the prawns and squeeze out the water. Add chili, dhania, garlic, ginger, turmeric
powder, salt and mix well. Boil prawns on low heat. Add 1 teaspoon of oil to the boiling
prawns. When water evaporates and the prawns are dry remove from the stove. Heat the oil
and put in the cinnamon. Add prawns and fry for 2 minutes. Add onions and fry until they
turn brown. Sprinkle on coriander leaves, remove from the heat and serve.
Ingredients
4 lb Sole, flounder, rock cod, or any other white whole fish
Preheat oven to 400 deg F. Wash and pat fish dry. Sprinkle 1 t salt inside and set aside.
Blend garlic, chili, ginger, 1/2 the coriander, coriander seeds, brown sugar, turmeric,
mustard seeds, fenugreek seeds, salt and lemon juice until it all becomes a smooth paste
(Add some water if needed). Fry onions until they are soft and golden brown. Add the blended
Masala and cook until most of the liquid is gone, and it starts to leave the sides of the pan.
Add the tomatoes and Garam Masala. Fry for 2 minutes more and remove. Coat one side of fish,
stuff 1 1/2 cups inside. Close opening, spread the rest of the Masala over it. Cover tightly
and bake for about 25 minutes. Grill for 1-2 minutes in the broiler, and sprinkle on the
remaining coriander. Serve.
PRAWN (SHRIMP) CURRY
2 Onions diced into small pieces
1/4" Cinnamon stick
1/4 tsp Chili powder
1/2 tsp Dhania powder
1/4 tsp Garlic powder
1/2 tsp ginger powder
1 bunch Fresh coriander
1 tsp Salt
1/4 tsp Turmeric powder
1 tblsp Oil
CORIANDER FISH (BHARIA MACHLI)
8 cloves Garlic
3 Hot chilies (optional) (or cayenne)
1" piece Ginger
1 medium bunch Coriander
1 T Coriander seeds
1 t Brown sugar
1 t Turmeric
1/2 t Black mustard
1/2 t Fenugreek seeds
1 T Salt
1/2 c Lemon juice
1/2 c Vegetable oil
2 c Chopped onion
1 c Chopped tomato
1/2 t Garam Masala
This recipe is taken from Madhur Jaffrey's book
Ingredients
1" piece Ginger
Grind the ginger, garlic, and almonds with water. Heat oil in a non-stick pan, and fry the
chicken until it turns golden brown. Keep it aside and drain the oil. Heat some oil and add
the cardamom, bay leaves and cloves and fry until the bay leaves turn brown. Add the onions
and fry for a few minutes. Pour the paste from the blender and fry for a couple of minutes
until the oil separates. Add 1 tablespoon of yogurt and fry for 30 seconds. Keep adding
tablespoons of yogurt and fry until you get a consistent mixture. Add the chicken, whipped
cream and salt and cook gently (low heat) for 20 minutes. Add Garam Masala and coriander
leaves and cook for another 10 minutes.
Recipe from Sriram, 1985
Ingredients
1 Tray chicken
Heat oil. Add red chili, cloves, cardamom, cinnamon stick, and bay leaf, and cook until the
bay leaf turns golden brown. Add the onion and fry for two minutes. Add the ginger garlic
paste and fry for 4 - 6 minute. Add the chicken and fry for 5 minutes. Sprinkle in chili,
dhania powder, cumin powder and turmeric. Cover chicken + salt (add water if needed) and cook
for around 15 minutes until 3/4 cooked. Add can of tomato paste and cook on low heat. Just
before removing, add the whipping cream and cook for a few minutes. Add Garam Masala and
coriander leaves Remove after a couple of minutes.
My own, mostly from mom's but synthesized with recipes from other
friends.
Ingredients
1 lb Chicken-drumsticks, thighs, breast pieces
Remove fat from the chicken and then salt and pepper it. Sprinkle with chili powder. Add
yogurt and mix well until the chicken is covered liberally with yogurt. Use your hands. Set
aside for 1 hour before cooking. If kept in the refrigerator, set aside for at least 4 hours.
Heat oil in a large heavy pan. When oil is hot, add mustard seeds, if you are using them. Add
cloves, cardamom, and coriander seeds and fry for 30 seconds. Add the onion and fry for two
minutes until the onion beings to turn brown. Lower heat to medium. Add the ginger and garlic
paste and fry for 4-6 minutes. Add mustard powder, if using it, add Garam Masala, and add
cumin powder. Brush excess yogurt off the chicken and put it in a large pot. Add ingredients
from the frying pan. Cook uncovered over high heat for 4 minutes. Reduce heat to low and
cover. Cook for 25 minutes or until the chicken is tender, stirring every 5 minutes.
Important note:
When chicken is cooked with a cover on the pot, it releases water that becomes a part of the
sauce. If after 10 minutes, there isn't enough sauce in the pot, add 1/4 cup water.
Conversely, if there is too much liquid in the pot, cook uncovered until the liquid evaporates.
Variations:
There are several variations to the above recipe:
1.) Leave out the yogurt. Add 1/4 cup of water just before turning the heat to low and
covering the pot.
2.) Boil two potatoes for 10 minutes before slicing them thinly. Add sliced potatoes to the
pot when you start cooking the chicken.
3.) This variation is usually called "Malai Chicken" or literally "creamy" chicken. Leave out
the yogurt. When the chicken is 3/4 done, add one small can of tomato paste. Just before
removing add a small carton of whipping cream, and cook for a few minutes.
(4-6 Servings)
Ingredients
2-2 1/2 lb Skinned chicken
Cut chicken, separate legs and thighs, back and split breast. Heat oil over high heat. Add
onions and fry until golden brown. Take care not to burn them. Add garlic, ginger and
tomatoes. Fry until a smooth paste is obtained. Add chicken, add water, bring to a boil,
and add salt. Cover pot and lower heat. Add chili to make it hot if desired. Stir constantly
to avoid burning and coat the chicken pieces evenly. After the chicken is done, add vinegar
and cook for another 5 minutes on very low heat. Sprinkle on Garam Masala and serve.
(2-3 Servings)
Ingredients
6 pieces Thawed chicken, skinned
If you are using the ready made tandoori paste then life is a lot easier. Replace all
occurences of masala and soy sauce (or yogurt) with the tandoori paste. Take the chicken and
make *deep* cuts in it (so that the Masalas seeps in quickly). If you are using soy sauce
as the base, put some on the chicken pieces and let it seep in the cuts. Rub in the Masalas
as a mixture or one at a time. The idea is to let the Masalas seep in the cuts with the soy
sauce. You can leave it for little while to seep in. If you are using yogurt, you'll get a
more authentic taste since the original TC is after all marinated in it. In this case, mix
the Masalas in the yogurt first and then rub the stuff into the chicken cuts as before. The
yogurt tends to leave a considerable amount of water behind. DON'T THROW THIS AWAY. Let it
evaporate in the oven with the chicken. This will keep the pieces from getting dry if
over-cooked. I have not faced the same problem with the soy sauce version (of dry chicken).
Cook the chicken until it starts turning brown. and the cuts you made start "expanding."
Notes:
You may use any other interesting sauce as the base. Some previous experiences of my own are:
Teriyaki (my Japaani-tandoori), Oriental sauce (my supermarket-tandoori).
MUGHLAI CHICKEN WITH ALMONDS
8-9 cloves Garlic
6 tblsp Blanched Almonds
7 tblsp Vegetable oil
1" Cinnamon stick
2 Bay leaves
5 Cloves
10 pods Cardamom
2 medium Onions (cut into small pieces)
2 tsp Ground cumin seeds
1/8-1/2 tsp Red pepper
7 tblsp Yogurt
1 small carton Whipped Cream
1/4 tsp Garam Masala
2-2 1/2 lbs Chicken boneless (2 trays of holy farms)
2 1/2 tsp Salt
one bunch Coriander leaves
MALAI CHICKEN
1 Chopped onion
1 small can Tomato paste
1 Red Chili
2 Cloves
2 Cardamom
1/2" Cinnamon stick
1 Bay leaf
1 carton Light whipping cream
1 tsp Dhania powder
1/2 tsp Cumin powder
1 tsp Garam Masala
1-1 1/4 tsp Chili powder
1/2" piece Ginger made into a paste
6 cloves Garlic (made into paste)
Fresh coriander
to taste Salt
Turmeric
CHICKEN CURRY NORTH INDIAN STYLE
1 small carton Plain yogurt
2 medium Onions very finely chopped
4 tbl Vegetable oil
2 Cloves
1/2 tsp Mustard powder
2 pods Cardamom
1/2 tsp Cumin powder
1 tsp Garam Masala
1 tsp Chili Powder
1/2" piece Ginger
4 cloves Garlic
1/3 tsp Coriander Seeds
to taste Salt
1/2 tsp Freshly ground pepper
CHICKEN CURRY (MURGA)
1 t Garam Masala
3 t Salt
1 c Finely chopped tomato
1/4 c Vegetable oil
1/2 c Water
1 1/2 c Finely chopped onion
1 1/2 t Fresh ginger, chopped
1 t Finely chopped garlic
1 t Vinegar
1 Dried chili (optional)
TANDOORI CHICKEN
2 tsp Ground Coriander
2 tsp Masala (Tandoori paste is available)
to taste Red pepper powder
Dash Garlic powder
to taste Salt
1 tsp Ground jeera
Soy sauce (or yogurt)(needed only if tandoori masala is used)
From Esquire Magazine, 1986:
I have made the recipe a couple of times and both times with very good results. The finished
dish is a spicy lamb dish that is quite exquisite. Be warned that this recipe takes quite a
bit of effort to put together.
Ingredients
3 lbs Lean boneless lamb
Marinade made from:
4 tblsp Light vegetable oil
Puree made from:
2 tblsp Vegetable oil
Cut lamb into 3/4 " cubes. Place lamb and the bones in a non-metallic bowl with the four
tablespoons of oil, the vinegar, tamarind pulp, and salt. Let it marinate at room temperature
for eight hours or, refrigerated, for 24 hours. Put two tablespoons of oil, the onion, garlic,
and ginger in an electric blender or food processor and run the machine until a fine pasty
puree is formed. Heat the one-half cup of vegetable oil in a large enamel coated skillet over
medium-high heat. Add the onions and saute until they are caramel brown, stirring constantly
to prevent burning. Add the puree. Reduce the heat and add ground cumin, ground mustard,
turmeric, red pepper, and paprika. When the spices begin to sizzle and turn dark, in about
15 seconds, add the lamb and bones. Cook until slightly seared (about ten minutes). Add the
water and bring to a boil, then lower the heat and simmer, partially covered, until the meat
is very tender (about thirty minutes). Pick out and discard bones. Serve over rice.
Ingredients
Meat:
1 lb Ground lean meat
To mix with meat:
4 T Besan (chick-pea flour)
For curry (Masala):
Oil or ghee
Heat the water and add the meat, onions, ginger, garlic, salt and pepper. Pressure cook for
10 minutes at 15 psi (or 25 min over low heat. Reduce pressure and drain half the liquid.
Add the besan (or 1/2 c soaked lentils) and cook for 10 minutes. Knead or grind until
slightly sticky, mix in egg yolk, Garam Masala and yogurt and knead well. Coat the hard
boiled eggs with the above and deep fry. Heat ghee, fry the onions to a golden brown, add
garlic, ginger, tomatoes and yogurt and fry well until the Masala is a paste. Add water to
the mix if necessary. Add the green sprigs of onion, 1 1/2 c water and cook for 10 minutes
covered. When curry is ready, pour into a serving dish, cut the koftas in half and arrange
over the curry. Cover and bake at 250¡F for 15-20 minutes. Serve garnished with coriander
leaves and Garam Masala.
(Serves 6 or 8)
Ingredients
1 1/2 lb Pork
Clean, wash, trim and dry pork. Cut into 1" cubes. Make Masala with onions, ginger, and
tomatoes as in chicken curry, etc. Add the vinegar and Vindaloo paste and cook for 2 minutes.
Add the pork and pressure cook for 20 minutes, or in a heavy pot for 1 1/2 hours, until the
pieces are tender. Cube potatoes, add and cook the potato pieces coated in the liquid. Boil
down the amount of water (30 minutes) while the potatoes cook.
Ingredients
1 1/2 lb Goat mutton
Clean, wash and dry mutton. Blend coriander seeds, 1 onion, almonds and garlic. Marinade the
mutton in above mixture for 2 hrs. Heat oil and fry the remaining thinly sliced onion. Keep
aside.
Add the mutton and fry until the liquid dries up. Add 3/4 c hot water and simmer until the
meat is almost done ( 3/4 cooked) OR pressure cook at 15 psi for 20 minutes. Reduce pressure.
Add salt and pepper. Uncover and dry the liquid. Add beaten yogurt and fry until it leaves
oil. Add fried ground onion.
Beat the cream. Add soaked or ground saffron. Mix it with the cooked mutton. Add Garam
Masala and bake at 250 deg F for 1/2 hour. Serve garnished with chopped coriander leaves.
LAMB VINDALOO
3 Meaty lamb bones
1/4 c Cider vinegar
3 tblsp Tamarind pulp
to taste Salt
1 large White onion
6 Garlic cloves
2 tblsp Fresh ginger root, chopped
1/2 c Vegetable oil
3 c Onion, thinly sliced
1 tsp Ground cumin
1 tsp Ground mustard
3 tsp Turmeric
1 1/2 tsp Red pepper
3 tsp Paprika
2 1/2 c Hot water
EGG COOKED WITH MEAT AND FRIED (nARGISI KOFTA)
1/4 c Chopped onion
4 cloves Chopped garlic
1" piece Ginger, chopped
1/2 t Turmeric
3/4 c Water
to taste Salt and pepper
1 T Yogurt
6 Hard boiled eggs
1 Egg for mixing and coating
1/2 t Garam Masala
Oil for frying
2 Chopped onions
8 Cloves chopped garlic
2 Tomatoes or equivalent paste
1" piece Ginger, chopped
1/4 c Yogurt
1/4 t Turmeric
Green onion
1/2 t Garam Masala
10-15 leaves Coriander
to taste Salt and pepper
PORK CURRY
3 Medium onions
2" piece Ginger
4 cloves Garlic
2 medium Tomatoes
2 T Vinegar
2 t Salt
1/2 t Garam Masala
2 T Vindaloo paste (hot)
1 medium Potatoes
2 c Water
SHAHI KORMA (MUTTON CURRY)
3 Medium onions
3/4 c Yogurt
4 cloves Garlic
pinch Saffron
2 t Salt
3/4 c Cream
1 oz Almonds
1/2 c Oil
1 oz Coriander seed
1 t Red pepper (optional)
1/2 t Garam Masala
last updated 10/31/99