World-Wide Curries

Ingredients
1 lb. lean lamb
1 lb. pork

Thin slices fresh ginger
2 Tabl. ghee or oil
1 lg. onion, finely chopped
4 cloves garlic, finely chopped
2 fresh red or green chilies, seeded
1 Tabl. ground cumin
2 Tabl. black mustard seed, ground
2 tsp. chili powder or to taste

2 tsp. garam masala
1/2 Cup vinegar
1/2 Cup water
2 tsp. salt
1/2 tsp. ground black pepper

Method
Cut both meats into cubes and thread on bamboo skewers alternately with thin
slices of tender ginger.

Heat ghee or oil in a saucepan and fry the onion, garlic, chilies until
onion is soft and golden brown. Add the ground spices and continue stirring and frying for 1 minute.

Add vinegar, water, salt and pepper. Let the mixture come to the boil, then put in skewers of meat, turn to coat in the spice mixture, cover and cook on very low heat until meat is tender.

Stir and turn kebabs once or twice during cooking. When meat is tender, cook, uncovered, until gravy is thickened and dark.

Serve with white rice and accompaniments.

Yield: 6 servings

Ingredients
1 lb. fleshy fish steaks (prawns may be substituted)
1 coconut
1/4 tsp cumin seeds
6 peppercorns
2 tsp coriander seeds
1 inch piece turmeric (or
1 tsp ground)
2 onions, sliced
1 tomato, sliced
2 Tsp oil
2 green chilies sliced lengthways (or more if desired)
salt and vinegar to taste

Method
Clean and wash the fish. Cut into small steaks, rub in salt and
vinegar and set aside. Grind the spices. Extract a thick milk from the
coconut (see intro). Add the ground spices to the coconut and pass through
the blender again to extract a thin milk. Fry the onions and tomato in
the oil, add the thin coconut milk. Bring to the boil and add the chilies,
fish and thick coconut milk. Simmer until fish is cooked.

Caldine is also prepared using hard boiled eggs or bhindi (okra/ladies’ fingers). Serve with plain boiled rice.

Ingredients
30 limes
4 Tsp dried red Kashmiri chilies
2 Tsp turmeric
2 Tsp cumin seeds
handful curry leaves
2 1/2 cups vinegar
2 Tsp mustard seeds
4 whole heads garlic
5 inch piece ginger
10 green chilies
4 Tsp sugar
2 Tsp salt
2 cups oil

Method
Cut the limes into quarters, salt and keep, covered for 3-4 days.

Grind together the chilies, turmeric, cumin and mustard.

Peel the garlic but keep cloves whole.

Slice the ginger.

Heat the oil in a large pan.

Add the garlic, ginger and curry leaves and cook until the garlic has browned slightly.

Add the ground spices and chopped green chilies. Cook for a minute or so and
then add the vinegar.

Wash the limes in a little vinegar and add to the pan along with the
sugar. Bring to the boil and cook for 15-20 minutes over a low heat. Cool and bottle. Eat after 3-4 weeks.

Many Asian countries have a balchao type preserve. It is used either
in the preparation of other dishes ;- see Balchao de peixe (fish balchao)
and Balchao de porco (pork balchao), or served as an accompaniment to other
dishes. For a fresh balchao, i.e. one you are not going to bottle

Ingredients
:
1/4 Kg prawns (shelled)
1tsp cumin seeds
1tsp peppercorns
10 Kashmiri chilies
vinegar to taste
1 tsp ground turmeric
2 cups oil
4 medium onions, minced
handful of curry leaves
1 inch piece of ginger, finely chopped
3 heads of garlic, finely chopped
4 green chilies, seeded and chopped
salt to taste

Method
Grind together the cumin, peppercorns and chilies with the vinegar.
Mix in the turmeric. Fry the onions in the oil until all the water have
gone. Add the prawns, masala, curry leaves, garlic, ginger and green chilies.
Simmer for 10 minutes or so.

Ingredients
12 limes
2 pods garlic
4 inch piece ginger
8 green chilies
1 Tsp chili powder
12 Tsp sugar
1 cup vinegar

Method
Clean the limes and chop into smallish pieces, removing the seeds. Keep any lime
juice that collects whilst chopping.

Finely slice the garlic, ginger and chilies.

Mix together all the ingredients except the vinegar.

Cook over a low heat until mixture is thick. Add the vinegar and simmer for 5 minutes.

Cool and bottle. Eat after 3-4 weeks.

Ingredients
1 lb Fish Fillets
1 pn Salt
3 tb Vinegar
1 pn Saffron
1/2 ts Peppercorns
1 ts Dry Mustard
1/4 c Ghee Or
3 Tb Of Vegetable -Oil

1 lg Onion, Thinly Sliced
2 lg Garlic Cloves, Crushed
2 md Red Chili Peppers, Finely -Chopped

Method
Put the fish in an open pan, add salt and vinegar. Cook the saffron, peppercorns
and mustard in the heated ghee or oil until well mixed. Pour this spice mixture over the fish in vinegar and cook gently for 15 minutes.

Add the onion, garlic and chilies with about 60 dl of water. Cover and cook, slowly, for 25 minutes.

From How To Make Good Curries by Helen Lawson Copyright 1973.

Sorry, this one is a bit vague.
Ingredients
100 gherkins
1/2 bottle vinegar 1/2 bottle oil
3 tsp salt
8 Tsp sugar
Grind the following in a little vinegar :-
100 dried red chilies
2 Tsp turmeric
10 heads of garlic
1 inch piece ginger
1 tsp fenugreek

Method
Wash and dry the gherkins. Slice lengthwise into 1/4inch slices. Rub with salt
and leave for an hour or so.

Heat the oil and fry the ground masala for a few minutes. Add vinegar,
bring to boil then add sugar and stir until it dissolves. Add gherkins and cook until tender.

Cool and bottle.

Ingredients
1 tsp cayenne pepper
1 tbsp bright red paprika
1/2 tsp ground turmeric
4 garlic cloves peeled and crushed
1 in piece of fresh ginger peeled and grated
2 tbsp coriander seeds
1 tsp cumin seeds
14 oz can coconut milk well stirred
3/4 tsp salt
3 pieces of kokum or 1 tbsp tamarind paste
1 lb peeled and de-veined uncooked prawns

Method
In a bowl, combine 10 fl oz water with the cayenne pepper, paprika,
turmeric, garlic and ginger. Mix well.

Grind the coriander seeds and cumin seeds in a clean coffee grinder and add to the mixture. Put the spice mixture into a pan and bring to a simmer.

Turn the heat to medium-low and simmer for 10 minutes. The sauce should
reduce and thicken.

Add the coconut milk, salt, kokum or tamarind paste and bring to a simmer. Add the prawns and simmer, stirring now and then, until they turn opaque and are just cooked through.

TIPS If you buy unpeeled headless prawns you will need 1 1/2 lb.

Kokum is the semi-dried sour skin of a fruit that grows along India’s
coast. Tamarind paste makes a good substitute.

Copyright of the British Broadcasting Corporation

Ingredients
1 lb.. pork cut fine or minced
6 large onions

For the pastry:
250 g. flour sieved thrice with 1/2 teaspoon baking powder
125 g. flour and 125 g. semolina sieved with baking powder
3 egg yolks
1 Tsp. ghee (clarified butter)
1/4 teaspoon salt

Method
Knead all the above ingredients thoroughly till a soft dough is formed and keep aside. Do not use water.

Grind to a fine paste: 2 green chilies 1 red chili 1/2 inch piece ginge 6 flakes of garlic a pinch or two of cumin seed1/4 inch piece turmeric 6 peppercorns 1 inch piece cinnamon 6 cloves

Mix together the cut/minced pork and the ground spices well. Brown the sliced onions in a little oil, add the meat mixture and fry well.

Add two Tsp. tamarind water or vinegar, a teaspoon of sugar and a
little warm water just enough to allow the meat to cook. Remove from fire when
the preparation gets relatively dry. Salt may be added if desired. Divide the dough into small even-sized balls.

Spread them on greased aluminum forms, fill with meat stuffing and cover with
remaining dough.

Close every empadinha well, till it has a nice finish. Brush the top of each
empadinha with beaten egg yolk to give it a glazed finish. Bake till light brown.

from Goan Cookbook by Joyce Fernandes

Ingredients
50 under-ripe mangoes
6 cups salt
4 Tsp turmeric
1 cup oil
1 tsp asafoetida
2 tsp turmeric
2 Tsp fenugreek
10 Tsp mustard seeds
10-15 Tsp chili powder

Method
Peel and cube the mangoes. Mix with salt and turmeric, Cover with a heavy weight
and leave for 3 days, stirring the mixture daily. Heat the oil and fry the asafoetida, turmeric and fenugreek.

Remove spices and set aside and when cool grind to a fine powder. Add 5 Tsp of
the mustard seed to the pan. When the seed begin to pop, remove from the heat and allow to cool.

Dry roast the remaining mustard seeds and then grind them. Mix all the spices together with the chili powder.

Drain the mangoes from the water that has collected, mix well with the spices
and bottle. Can be eaten after a week or so.