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Indian Curry
Quantity : 4 good servings

2 teaspoons sesame seeds
1 1/2 teaspoons black cumin seeds
1 1/2 teaspoons white cumin seeds
1 teaspoon wild black onion seeds

2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric

3 medium sized onions, finely chopped
4 - 5 cloves garlic, crushed
30 - 40g fresh ginger, finely chopped
1 - 2 teaspoons mild curry paste
1 1/2 tablespoons tomato paste
500g yoghurt
200g whipping cream
A handful of fresh coriander leaves, finely chopped
5-6 teaspoons sugar
Juice of 1/2 a lime
3 - 4 tablespoons ground almonds
2 tablespoons desiccated coconut
40g creamed coconut
a little vegetable oil or ghee
a little milk

Warm the oil or ghee in a wok or large heavy pan, and gently stir-fry
the whole spices. They should just whisper ! Add the garlic and
ginger and stir-fry for 1 minute. Add the onion and stir-fry for
5 minutes. Add the curry paste and half of the fresh coriander.
Stir well.

If you are using chicken or veal, add 100g per person, cubed.
Stir-fry till white.

Add the tomato paste and ground spices, stir-fry for 1 minute.
Turn up the heat a little, and stir in the yoghurt, cream, sugar
and creamed coconut. Add the lime juice. Simmer the sauce for up
to 1/2 an hour, but no less than 20 minutes, stirring from time to
time. Add the rest of the fresh coriander, the almonds, the desiccated
coconut and check the seasoning. Add salt and more sugar if you
want; it is supposed to be fairly sweet, but you can make it how
you want it. Simmer for another 10 - 15 minutes, stirring frequently.
Add a little milk if it seems too thick, more almond if it seems
too wet. It should be pourable but not runny.

Fish (pre-cooked, boned and flaked) or cooked, peeled prawns can
be added now and warmed in the sauce.


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