The Best Curry Recipe

A community recipe by ProastioMinger

Not tested or verified by Nigella.com

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Introduction

Given to me by a Bengali friend Jaweed Rasa many years ago, can be adapted to meat chicken or fish.

Ingredients

Serves: 4

Metric Cups

2 large onions (minced)
12 cloves garlic
500 grams meat
1 tin tomatoes
2 tomatoes (fresh)
3 teaspoons panch phoran
3 teaspoons tikka masala powder
6 cloves (whole)
6 cardamom pods
1 chilli (whole, bruised - to taste)
fresh ginger ( 2 thumbs)
200 grams clarified butter (or vegetable oil)
stock (from the meat)
250 grams coconut milk

2 large onions (minced)
12 cloves garlic
17⅔ ounces meat
1 tin tomatoes
2 tomatoes (fresh)
3 teaspoons panch phoran
3 teaspoons tikka masala powder
6 cloves (whole)
6 cardamom pods
1 chile (whole, bruised - to taste)
fresh gingerroot ( 2 thumbs)
7 ounces clarified butter (or vegetable oil)
stock (from the meat)
8⅚ ounces coconut milk

Method

The Best Curry Recipe is a community recipe submitted by ProastioMinger and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Fry onion in the butter for a few mins. Now throw in all the spices and cook out for a few mins.

Add the meat and coat with the mixture well add the tin of toms.

Blend or finely grate the garlic and ginger together. Add 3/4 of this to the dish, also add the chilli at this point

Add the stock and simmer till meat is tender.

Now add the coconut milk and cook for a further half hour

Add the fresh toms cut into quarters.

Cook for a further 15 mins slow.

Now add the rest of your garlic and ginger mix stir well for 1 min and serve garnish with fresh coriander