This recipe offers a way to prepare an appetizing and simple pumpkin curry that will delight your taste buds.
To prepare, you will need 500 grams of pumpkin, cut into cubes, one onion, finely chopped, five dried or green chilies (the quantity can be reduced if you do not like spicy food), one sprig of curry leaves, one teaspoon of black mustard seeds, two tablespoons of oil, two tablespoons of sugar or a little honey, salt to taste, and fresh cilantro for garnish.
First, heat the oil. Then add the mustard seeds. As soon as they begin to pop, add the onion, chilies (if using dried chilies, they should be cut in half, and green chilies—cut lengthwise) and curry leaves.
After the onion becomes translucent, add the pumpkin, sugar, and salt to taste to the pot. If honey is used, it is recommended to start with one teaspoon and add more as needed. Then cover the pot and let it simmer until the pumpkin is tender. If the liquid dries up too quickly during cooking, you can add a few drops of water. The finished dish is garnished with fresh cilantro.
This recipe offers a way to prepare a delicious shrimp and potato curry that can transform your dinner.
First, you need to clean the shrimp of their shells. Then, they should be thoroughly washed, rubbed with coarse salt, and rinsed several times to remove excess water. After this, the shrimp must be dried as much as possible by squeezing out excess moisture or using paper towels. Next, the shrimp are marinated using Kashmiri chili powder, garlic, cumin, and salt, and then left in the refrigerator for half an hour.
Heating two tablespoons of oil, the shrimp are sautéed, preferably in batches, for about 20 seconds on each side. It is important not to overcook them, as they will continue to cook in the sauce even if slightly underdone.
In the same pan, add another two tablespoons of oil. Then, sauté one cinnamon stick, bay leaves, mustard seeds, and fennel seeds until fragrant and the seeds begin to sizzle. Add chopped onion, curry leaves, and hot peppers, frying until the onion is golden brown.
After this, add the ginger and garlic paste to the skillet and fry for one minute. Then pour in the tomato puree, made from two small Roma tomatoes, and simmer for five minutes. The next step is to add masala, turmeric, garam masala, cumin, coriander, and fennel, along with a small amount of water. This mixture simmers for another two minutes.
Add the potatoes, cut into quarters, to the curry and stir well, seasoning with salt. Fry the potatoes for one minute. Then mix the tamarind with hot water and strain this liquid into the dish. The amount of water may vary depending on the height, requiring less or more than one cup. Let the curry simmer until the potatoes are tender. As soon as the potatoes are fully cooked, add the already fried shrimp. Bring the dish to a quick boil for two minutes, then turn off the heat.
Garnish the finished curry with cilantro and serve hot.
To prepare traditional rooster curry, a number of ingredients are required. The list includes one rooster cut into pieces, two chopped onions, two diced tomatoes, three tablespoons of ginger and garlic, eight green chilies, thyme, three stalks of curry leaves, salt, six to seven tablespoons of Kashmiri masala blend, chopped cilantro, eight boiled eggs, five halved potatoes, and vegetable oil.
First, vegetable oil is heated in a pot. Then, the curry leaves, thyme, and chilies are added, and everything is fried for five minutes. After that, the onion, ginger, garlic, and tomato are added, and the mixture is cooked for another six minutes.
Next, the masala is introduced and fried for another two minutes. Then, the chicken and salt are added, followed by water, and it is boiled until the meat is tender, which takes about two hours because the rooster cooks longer than the Cornish hen. Then, the potatoes are added and stirred, continuing to cook until the potatoes are tender.
The finished curry is garnished with chopped cilantro and boiled eggs.
