super, tylko lekkie me zdziwienie budzi ta ilosc soli .... Ale bede
eksperymentowal

V.
Użytkownik Bartek Kozlowski <B...@a...ae.wroc.pl> w wiadomości do grup
dyskusyjnych napisał:9qcp4n$8u$...@n...onet.pl...
> zalaczam przepis na curry od kolegi z Indii, specjalisty od curry
>
> moze sie komus przyda ;)
>
> Bartek
>
>
> 1. take 2 onions medium size and cut them into fine pcs.
> 2. take 2-3 table spoon of garlic paste
> 3 take half table spoon of ginger paste
>
> 4. Heat around 100 ml of oil/butter
> 5. when oil is heated put fine chopped onions and stir till they are
golden
> brown
> 6. add garlic and ginger paste
> 7. stir till the whole stuff get golden brown and you can smell garlic
inthe
> air.
>
> 8. put 2-3 table spoon of Indian Curry powder (also know as Meat masala
> powder)
> 9 Add 3 table spoon of salt and mix them together.
> 10. make sure the fire burner is at low medium. let the whole stuff get
mix
> together for 1-2 minute. Do stir in between.
>
> 11. Take 1 small cup of tomato paste of 1 medium size chopped tomato and
mix
> it with all the stuff. make sure all the things mix very well. let it boil
> till you see the oil getting separated from the curry paste.
>
> 12. When oil is getting separated that means the basic curry paste is
ready
> . Now add chicken /meat/vegetable/boiled egg/raw banana/mango/ what ever
and
> mix it all very well.
>
> 13 here is the option
> -for North Indian curry add 3-4 cups of water to the whole stuff
> -for central and east indian curry add milk 2-3 cups and one cup water
> - for south indian and srilankan curry add coconut milk/butter-2-3 cups
> -For pakistani style :- not recommended as not for human beings.
> -For east indian and bangladeshi style, use water but use mustard oil in
the
> first stage.
>
> 14. Options:-
> Can Add 2-3 spoons coconut powder for more coconutty taste
> Can add butter /natural yogurt to make it soft on your stomach
>
> 15. Mix everything very well and let it boil on medium burner. better
cover
> the pot.
>
> 16 keep checking the meat if its cooked and for thick curry boil it more
or
> add more water/milk/coconut milk for more liquid curry.
>
> 17. when cooked serve it with rice. Recommended rice is Indian Basmati
rice
> that is a long grain rice with a very delicious smell and taste. Availabel
> all around the globe. Or use turkish bread or any other bread.
>
> ---Now I am enough motivated today to cook some curry for myself. I guess
I
> will cook east Indian style. ;-) wana join!
>
>
>