Indian Recipes

Fish Curry

• 4 tablespoons butter
• 1 small onion (chopped)
• 1 small apple (peeled, pared, and chopped)
• 1 tablespoon curry powder
• 1 tablespoon flour
• 1 teaspoon curry paste
• 2 cups chicken stock
• 1 or 2 chillies
• good pinch of powdered ginger
• good pinch of powder tumeric
• 1 tablespoon chutney
• squeeze of lemon juice
• seasoning
• 4 tablespoons desiccated coconut
• 2 tablespoons sultanas
• 2-3 pounds sole fillets

Melt butter in a saucepan and fry the onion and apple for a few minutes. Add the curry powder, flour, and curry paste. Cook 2-3 minutes, then blend in enough stock and cook until the sauce becomes smooth. Add the spices, chutney, lemon juice, and seasoning. Pour the remaining stock over the coconut and allow to stand for awhile, then strain liquid into the curry sauce. Add the sultanas and simmer very gently for approx. 2-3 hours (important to cook this long). Roll fish fillets in a little curry sauce and poach in milk or white wine for 15-20 minutes. Serve with curry sauce and rice.
This Indian recipe for fish curry will serve 6.

Lamb Karma

• 1 1/2 pounds boneless leg or shoulder of lamb
• 1/2 cup yogurt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cardamom
• 1/4 cup salad oil
• 1 1/3 cups chopped onion
• 1 clove garlic (finely chopped)
• 1/2 teaspoon ginger
• 1/2 teaspoon dry mustard
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cloves
• 2 1/2 teaspoons salt
• 1 teaspoon lemon juice
• 2 tablespoons flaked coconut
• 4 cups cooked white rice (drained)

Remove any excess fat from the lamb and cut into 1-inch cubes. Using a large bowl, combine the yogurt, cumin, tumeric, and cardamom. Add the lamb and toss to coat well. Allow to marinate for at least 1 hour. Heat oil in a large skillet and saute the onion, garlic, ginger, mustard, pepper, cayenne, cinnamon, cloves, and salt until onion is tender. Add lamb and cook while stirring for 10 minutes. Add 1 cup water and simmer, covered, stirring occasionally, for 40 minutes until the lamb is tender. Stir in 1/3 cup of hot water to make a smooth gravy. Just before serving, stir in the lemon juice and sprinkle with coconut. Serve with rice.
This Indian recipe for Lamb Karma with serve 4 to 6.

Bhuna Chicken (Chicken Curry)

• 6 tablespoons of butter
• 2 onions (chopped)
• 2 cloves garlic (chopped)
• 1 teaspoon powdered ginger
• 1 teaspoon chilli powder
• 1 teaspoon tumeric
• 1 1/2 teaspoons curry powder
• 1 tablespoon flour
• 1 cup chicken stock
• 2 tablespoons coconut milk
• 2 tablespoons shredded coconut
• bunch fresh herbs
• 1 small cooked chicken (bones removed and sliced)

Melt butter in a saucepan and saute onions and garlic. Add spices, fry for 3 minutes, then stir in flour and chicken stock. Bring to a boil and add remaining ingredients. Simmer for 1 hour, then add chicken. Continue cooking for another 15 minutes. Serve with rice.
This Indian recipe for chicken curry will serve 4.

Duck Vindalao

• 4-5 pound ready-to-cook duckling (quartered)
• 4 teaspoons salt
• 2 cups finely chopped onion
• 1 clove garlic (crushed)
• 1/4 cup butter
• 1 1/2 teaspoons crushed coriander seed
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ginger
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne
• 1/4 teaspoon dry mustard
• 3 tablespoons cider vinegar
• 2 cups hot water

Wash the duckling and dry with paper towel. Remove excess fat. Stab the skin well with a fork and rub in salt. Place the duckling on a rack in a shallow roasting pan and roast uncovered in a pre-heated 425 degree F. oven for 30 minutes. Reduce the heat to 375 degrees F. and continue cooking for 90 minutes. Drain the fat. While the duck is cooking melt the butter in a large skillet and saute the onion and garlic for about 3 minutes. Stir in 1 1/2 cups hot water, simmer, covered, for 35 minutes. Place the duck, skin side down, in sauce and simmer, covered for 35 minutes. Remove the duckling and place on a platter or shallow casserole. Add 1/2 cup of hot water to the sauce and stir until smooth. Pour over the duckling.
This Indian recipe for Duck Vindalao will serve 4.

Curried Lamb

• 2 ounces lentils
• 2 cups water
• 1 1/2 pounds lamb from leg (cut into cubes)
• 2 onions (finely chopped)
• 1 clove garlic (crushed)
• 1/2 small green pepper (cut into strips)
• 4 tomatoes (skinned and chopped)
• 3 ounces clarified butter
• 2 small potatoes (peeled and diced)
• 1 teaspoon powdered chilli
• 1/2 teaspoon powdered ginger
• pinch of powdered cinnamon
• 1/2 teaspoon tumeric
• pinch of powdered cloves
• salt
• juice from 1/2 lemon
• little sugar
• 2 dessert apples (cored and sliced)

Cover the lentils with 2 cups of water and set aside for 1 hour. Add the meat, onions, garlic, green pepper, and tomatoes to the clarified butter in a saucepan. Toss well and cook for 10 minutes. Add potatoes and stir in lentils, water, spices, gradually adding chilli powder to taste. Add salt and lemon juice. cover pan and simmer for 1 3/4 hours, stirring occasionally. Add sugar to taste, and apple. Cook for an additional 35 minutes. Serve with rice.
This Indian recipe for Curried Lamb will serve 4 to 5.

Cheese Parantha
Urvashi K.Dev sent us her Indian recipe for cheese parantha.

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