By DK Publishing, Corinne Trang, David Thompson, Sri Owen, Vivek Singh
From Rajasthan within the north of India to Kerala within the south, from Thailand to Vietnam to Africa, Britain, and the Caribbean, this international exploration of curries is authoritative, invitingly illustrated, and entirely hands-on. specialist, easy cooking equipment and assistance from a few of the world's such a lot celebrated cooks make the delectable flavors of curry simply obtainable to American domestic chefs.
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Extra resources for Curry Cuisine
5-cm) cubes 10 oz (300 g) plain yogurt 11/2 tsp black peppercorns, coarsely crushed 2 tsp coriander seeds, roasted and coarsely pounded 2 tsp cumin seeds, roasted and coarsely pounded 2 tsp salt 1 /3 cup ghee or corn oil 1 blade mace 5 black cardamom pods 9 oz (250 g) white onions, finely chopped 3 /4 oz (20 g) fresh ginger root, finely chopped 6 green chilies, slit lengthwise 3 cups lamb stock or water 11/2 oz (40 g) cashew nut paste 21/2 tbsp heavy cream 1 red onion, cut into 1/2-in (1-cm) cubes 1 tbsp finely chopped mint leaves juice of 1 lemon 1 tsp ground roasted fennel seeds method Wash the diced lamb in running cold water for 10 minutes to remove any blood.
Return the purée to the pan and bring to a boil. Stir in the chili powder. Cook until the purée starts to thicken, then slowly incorporate the butter, little by little, stirring constantly. The sauce will become glossy. Add the chicken (off the skewers) and the strained juices from roasting. Simmer for 5–6 minutes. As the sauce begins to thicken, add the chopped ginger, slit green chilies, and cream. Continue simmering until the sauce is thick enough to coat the chicken. Remove from the heat before the fat separates out and comes to the surface of the dish.
Serve the breads hot from the pan.
Curry Cuisine by DK Publishing, Corinne Trang, David Thompson, Sri Owen, Vivek Singh