Stage 1 (Boil the Meat)
1. Boil the meat gently in a pot of warm water (covered) with 1/2 tsp turmeric, cinnamon sticks and salt until tender.
2. Drain all excess water and the cinnamon sticks and leave to cool.
2nd stage (stock)
1. Cut 1 onion into 1/4 s, cut 3 tomatoes
into 1/4 s, chop the green pepper, ginger (pealed), 1 garlic
clove, green chilli and a little coriander.
2. Put the above in a small sauce pan together with 4 tbsp oil, ½ tsp turmeric, salt and cup of warm water (around
200-250 ml) covered with lid.
3. Gently boil the vegetables until soft (approximately 15-20
mins) stirring occasionally. When cooked place in a blender to make into a puree.
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Final stage
1. Heat 2 tbsp of oil in a medium sized pan.
2. Add the rest of the crushed garlic cloves, cardamoms and the bay leaves and slowly fry until the garlic is golden.
3. Add rest of the onions and tomatoes (finely chopped) with some salt and cook to soften (stirring occasionally).
4. Add Mr Huda's Universal Curry Paste, chilli powder, ready blended puree and the boiled meat with a little warm water (around 125/150 ml) and on full heat bring to boil and then leave to simmer for around 30 mins (covered and stirring occasionally) or until the required moisture (add more water if you prefer more sauce or cook longer with lid semi opened for thicker sauce).
5. Once cooking is nearly over add the chopped coriander and leave the curry to settle for 10-15 mins and remove any excess oil before serving.
Tips: If you wish to make the dish spicier simply add extra chilli powder when adding the curry paste.
3 teaspoons of chilli powder = Madras strength
5 teaspoons of chilli powder = Vindaloo strength |
