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  1. #1
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    benbaaa's Avatar
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    Benbaaa's Curry Pee-Set

    Cooked up a curry last night, and thought you'd all like a spoonful.

    Ingredients



    What we've got is:

    pork loin steaks
    fresh ginger
    fresh garlic
    couple of big chillies
    large onion
    couple of carrots
    some small potatoes
    couple of fresh tomatoes
    a tin of tomatoes
    natural yoghurt
    fresh coriander leaves
    some dried raisins (currants or apricots would be good alternatives)
    turmeric powder
    cumin powder
    cinnamon powder
    chilli powder
    coriander seed powder
    ground black pepper
    bay leaves

    The curry paste



    Chop the garlic and ginger roughly, add the spices and pound the whole lot into a paste with a mortar and pestle. Add the chopped chilles and pound these into the paste.

    ... more ...
    The sleep of reason brings forth monsters.

  2. #2
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    ... more ...

    The marinade



    Chop the pork into bite-sized pieces and mix it with the curry paste. Add a spoonful of yoghurt if it's a bit dry. Cover it and leave it in the fridge for a while. An hour is good, overnight is better.

    The other stuff



    Chop your tomatoes, potatoes, carrots, onions and coriander leaves.

    ... more ...
    Last edited by benbaaa; 19-12-2006 at 08:50 AM.

  3. #3
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    Fry the onions and meat



    Use a good quality, large saucepan. Add a little oil and fry the onions gently until they're soft and translucent. Then add the meat and marinade and keep watch over it, constantly stirring to make sure it doesn't stick or burn. After about five minutes the meat should have coloured and the aroma of the frying marinade should have you salivating.


    Chuck in everything else



    Add the tomatoes, bay leaves, raisins, carrots and potatoes, and enough water or stock to just cover things nicely. Turn the heat way down low (as low as you can go), put the lid on the saucepan and go and watch some cricket. Check things every half an hour to make sure it's not sticking or burning, and add a little extra water if it is. After about 90 minutes, the meat should be tender and the sauce should be reduced to a rich, thick consistency.


    Serve



    Stir in a dollop of yoghurt and some fresh coriander leaves. Serve with some rice and/or toasted pitta bread, some sweet mango chutney and either a nice cold, strong lager or a very robust red - I like an Auusie Cabernet Sauvingon.

    Cheers!

    bb
    Last edited by benbaaa; 19-12-2006 at 09:06 AM.

  4. #4
    punk douche bag
    ChiangMai noon's Avatar
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    Excellent Benbaa.
    Is this more of an Indian or a Thai curry?

  5. #5
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    Little Chuchok's Avatar
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    Great stuff! looks very bloody zapp!!

  6. #6
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    Marmite the Dog's Avatar
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    Luvvly jubbly!

    Even better... fuck the raisons off.

  7. #7
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    Quote Originally Posted by ChiangMai noon
    Excellent Benbaa. Is this more of an Indian or a Thai curry?
    Nothing remotely Thai about this one, Nooners.

  8. #8
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    Looks good. I will try it soon. Great post.

  9. #9
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    Quote Originally Posted by benbaaa View Post
    Quote Originally Posted by ChiangMai noon
    Excellent Benbaa. Is this more of an Indian or a Thai curry?
    Nothing remotely Thai about this one, Nooners.
    well CMn wouldn't exactly know his arse from his elbow when it comes to food that doesn't come in a bottle.....

  10. #10
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    Quote Originally Posted by Little Chuchok
    well CMn wouldn't exactly know his arse from his elbow when it comes to food that doesn't come in a bottle.....
    I was gonna say that Chokkers.

  11. #11
    Rhubarb, rhubarb, rhubarb
    Sir Burr's Avatar
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    Quote Originally Posted by Marmite the Dog View Post
    Luvvly jubbly!

    Even better... fuck the raisons off.
    I agree. The carrots are going too.
    Great looking recipe benbaa, I'm going to give it a go on the weekend.

  12. #12
    I am in Jail
    Lily's Avatar
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    I would leave the raisins and even maybe put a bit of apple in.

  13. #13
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    Nope no raisans, what a disgusting idea, although maybe some small chopped up bits of pineapple would be good.

  14. #14
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    Ok, so we are minus carrots and raisons.Anything else?

  15. #15
    Northern Hermit
    friscofrankie's Avatar
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    Fuck-it leave it all in and try it first. I've never tried a curry with tomatoes in it. Sounds unappetizing to me, but so did fried tomatoes 'til I ate some. What the hell, I'll give it go...
    Maybe add a few chilies

  16. #16
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    A lot of Indian curries are tomato based.

  17. #17
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    ^A vindaloo without tomatoes is like car without petrol.

  18. #18
    I am in Jail
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    Quote Originally Posted by dirtydog
    although maybe some small chopped up bits of pineapple would be good.

    Yuuuuuuuuuuuuuuuuuuuuuuuuuuuuuukkkkkkkkkkkkkkk!!!! !!

  19. #19
    Rhubarb, rhubarb, rhubarb
    Sir Burr's Avatar
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    I gotta agree with Lily.
    You are one sick puppy DD. Pineapple in an Indian curry? The very idea!!!!!

  20. #20
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    Looks Phocking Brill !!! try it this week, anyone want a really authentic Spag Bol given to me by Rossi, a well known Italian Chef in Torquay?? now retired!

    Also got a cracking Nan and Balti recipe as well.

    Hey Benbaaa, your recipe is great, as a previous post said try it first then piss about with it!!!
    Last edited by wanderering walter; 05-08-2008 at 08:06 PM.

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