Tuesday Food Blog - Minimalist curry
This recipe was partly inspired by Jamie Oliver's 5 ingredients cookbook and a strong fancy for a curry.
This is a very simple dish but makes a great supper or lunch depending on how it is served.
Ingredients
Marsala - mustard seeds, tumeric, garam marsala, cumin, chilli flakes, ginger, curry powder and butter.500g beef mince1 onion, chopped1 tbsp tomato puree5 cherry tomatoes, halvedtin of garden peasbaby new potatoes, halved
MethodThe marsala is the sauce base upon which all of my curries are based. It is made by melting butter then cooking the mustard seeds until they start to pop then add the turmeric, garam marsala and cumin. When that has been blended thoroughly add the chopped onion and tomatoes and the remainder of the spices including the tomato puree.Season with salt and pepper.Brown the mince, add to the marsala and stir together. Then you can add the prepared potatoes and the peas. You will probably need extra liquid and I make 1/2 Litre of gravy and stir it into the curry. I then allow it to simmer for 40 - 60 minutes.
This was served with pitta breads. You could use rice, or chapatis.
You could make this even more simple by just stirring in curry powder but I like to make the marsala because of the fuller flavour experienced.
God Bless
This is a very simple dish but makes a great supper or lunch depending on how it is served.
Ingredients
Marsala - mustard seeds, tumeric, garam marsala, cumin, chilli flakes, ginger, curry powder and butter.500g beef mince1 onion, chopped1 tbsp tomato puree5 cherry tomatoes, halvedtin of garden peasbaby new potatoes, halved
MethodThe marsala is the sauce base upon which all of my curries are based. It is made by melting butter then cooking the mustard seeds until they start to pop then add the turmeric, garam marsala and cumin. When that has been blended thoroughly add the chopped onion and tomatoes and the remainder of the spices including the tomato puree.Season with salt and pepper.Brown the mince, add to the marsala and stir together. Then you can add the prepared potatoes and the peas. You will probably need extra liquid and I make 1/2 Litre of gravy and stir it into the curry. I then allow it to simmer for 40 - 60 minutes.
This was served with pitta breads. You could use rice, or chapatis.
You could make this even more simple by just stirring in curry powder but I like to make the marsala because of the fuller flavour experienced.
God Bless
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