Indian: Curry 02 by Recipe Cottage

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	Curry 02

		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.