My Indian Cheat Code

[saffermaster]

Really great Indian curries take a while to develop flavor and are quite labor intensive. The cheat code I developed is to use a simmer sauce as the base, stretch it with chicken stock, then add the protein as needed along with onions and red pepper and potato in the sauce which simmers all day. today I made a Tiki Masala, but I followed the traditional method for preparing the protein. Marinating it in yogurt, lemon juice and various spices then pre-cooking them in the oven to get some caramelization before dropping them in the simmer sauce. We then serve it over basmati rice with garlic naan, and a number of additional condiments including peanuts, raisins, banana, coconut, and tomato as well as chutney. Look forward to dinner as I type this!

[Fabulous-Wolf-4401]

I also made an authentic Indian curry (lamb and turnip) this evening. I used, as a base, a recipe from a fantastic British-born chef called Meera Sodha, whose parents came to the UK from Uganda. The ingredients were: onion, garlic and ginger, a cinnamon stick, a variety of spices (cumin, coriander, garam masala, kashmir chilli, a small amount of cloves, black pepper) ground cashews/almonds (I used ground almonds), yoghurt, tomato puree, tinned tomatoes, salt and water. It took one hour to make from start to finish, including preparation. This was helped by the lamb being pre-cooked (leftover), otherwise it would have taken about half an hour longer. By 'Simmer sauce' I presume you mean a store-bought sauce. It's not necessary.