People often think of indian curry as a spice, but in fact the Tamil word kari means soup or sauce, and refers to an indian dish cooked in a spicy sauce. However, the British mistakenly used the word as the mixture of spices used to flavour these dishes, and " curry " has held this meaning ever since.
indian curry recipe included in a cookbook from the fifth century BC, in which the Indian author describes the food prepared by the priests to offer to the gods in the temples. During the festival in honour of the god Shiva, every family was obliged to bring to the temple a curry which the priests would share with the goddess. The curry described in this 2500.year.old volume is still recognizable today: the basic recipe is immutable. Around the year 1, the Bhagavad Gita advised against the eating of curry since this food, it said, was liable to incite passions and quarrelsome moods . but curry was already too firmly entrenched in Indian life, and it has remained the cornerstone of Indian cooking to this day.
In IndianCooking and Pakistan, curry includes approximately 20 spices that are crushed in a mortar. The mixture is heated and then browned in a bit of clarified butter (ghee) or oil. Various forms of this spice blend are also available commercially in paste or powdered forms for convenient use.
Ingredients
2 Large Onions
2 Teaspoons of Garlic Powder
5 Cloves
1 1/2 Teaspoons Ground Ginger
1/2 Teaspoon Sajera
2 Teaspoons Ground Coriander
1/4 Teaspoon Termaric Powder
2 Teaspoons Chili Powder
4 Jalapeno Peppers (or more)
2 1/2 Teaspoons Salt
1 16oz can of Peeled Tomatoes
1/2 Lemon (juice of)
1 8oz can of Yogurt
1/2 teaspoon cumin seeds
cilantro leaves (to garnish)
Method
Dice the onions into small pieces.
Put 3/8 cup of vegetable oil into large saucepan.
Add onions to saucepan and brown them.
When the onions are lightly browned add a little more oil and put the cloves and sajera into oil and mix with the onions.
When the onions are browned add termaric powder and add the jalapeno's, stir, let simmer.
Add the tomatoes and crush them.
When the tomato mixture begins to boil add the meat. Mix so that it is coated with tomato mixture. Cook with a lid on until the meat is done, about 10 minutes, stir occasionally.
Add yogurt, garlic powder, ground ginger, ground coriander, chili powder, salt, and lemon juice.
Cover and simmer for about 10 minutes stirring occasionally.
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