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The Best Curry Recipe

A community recipe by

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.

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 tomato
  • 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 root 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 tomato
  • 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
  • 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 chile 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
  • Additional Information

    Punchpooran is a Bengali spice mix easily available in Indian supermarkets, its the most widely used spice mix in Indian restaurants in the UK, a mix of whole seeds (cumin, fennel, fenugreek, black mustard and Nigella.

    Punchpooran is a Bengali spice mix easily available in Indian supermarkets, its the most widely used spice mix in Indian restaurants in the UK, a mix of whole seeds (cumin, fennel, fenugreek, black mustard and Nigella.

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