CC license



Ingredients:
  • 4 Godhamba Roti (see recipe) cut into strips of approx. 2" x 1/2" (inches)
  • 2 cups of Curried meat (beef, lamb or chicken) : Follow recipe for beef curry but make it dry without too much gravy. If using chicken, use chicken breast cubes without bones.
  • 2 eggs lightly beaten
  • 1 onion sliced
  • 1-2 green peppers sliced
  • 1 cup cubed tomatoes
  • 4-5 curry leaves
  • 1 inch piece Rampe {Pandanus Leaf}(optional)
  • 3-4 tbs. Vegetable oil
  • Salt & pepper to taste


Method:
  1. Heat the oil in a frying pan.
  2. Add curry leaves, Rampe, onion and fry until the onion is lightly brown.
  3. Add green peppers & tomatoes and stir for few minutes.
  4. Add egg and stir well to coat all the onion & tomatoes.
  5. Add the curried meat. Stir well.
  6. Cook for few minutes.
  7. Add the strips of Godhamba Roti, stir and allow to cook for few minutes longer on reduced heat.
  8. Adjust salt & pepper to taste.
  9. Serve hot or cold with chili Sauce.
  10. You can mix & match other vegetables as preferred.




Beef Curry Ingredients:
  • 3 lb Stewing beef (cut into pieces)
  • 3-4 tbs. Vinegar
  • 6 cloves Garlic & 1 inch Ginger root - crushed together
  • 2 tsps Salt
  • 1 tbs. Powdered black pepper
  • 1 tbs. Roasted Curry powder (see recipe for home made roasted curry powder )
  • 1/2 tbs. dry red Chili powder
  • 4 Cardamoms
  • 2 Cloves
  • 8 Curry leaves
  • 4 pieces Rampe
  • 1 inch piece Cinnamon
  • 1 medium Onion (sliced)
  • 3 tbs Vegetable oil
  • 2 tbs Tomato paste or sauce
  • 1 cup thick Coconut milk or fresh milk
Method:
  • Wash the beef pieces and drain water thoroughly.
  • Add vinegar, crushed garlic, ginger, salt, black pepper, curry powder and red chili.
  • Coat the beef pieces well with the spices and set aside for about 1/2 hour.
  • Heat the oil in a saucepan.
  • Fry curry leaves and rampe.
  • Add onions and fry until soft.
  • Add the beef and stir for sometime.
  • Add cinnamon, lemon grass, cardamom, cloves and stir until well mixed.
  • Add tomato paste (or sauce) and stir until all pieces are well coated (If the curry is too dry and tend to stick to the saucepan, add 1-2 cups water & stir).
  • Close with a lid and allow the beef to cook on slow heat.
  • Add the thick coconut milk (or fresh milk) and bring to a boil without covering.
  • Taste and adjust salt.


Roasted Curry Powder
________________________________________
  • 1 cup Coriander seeds
  • 1/2 cup Cummin seeds
  • 1 tbs Fennel seeds
  • 1 Cinnamon stick
  • 1 tsp whole Cloves
  • 1 tsp Cardamom seeds
  • 10-15 dried curry leaves
  • 5-6 dried red Chillies (optional)
  • 5-6 dried Rampe {Pandanus leaf} pieces
  • 1 tbs black pepper seeds
  • 2 tbs raw rice

Method:
  1. In a dry pan, over low heat, roast each ingredient separately.
  2. Stir constantly (Coriander, Cummin, Fennel and rice must be fairly brown but do not let them burn).
  3. Mix all the roasted ingredients, put into a grinder and grind to a fine powder.
  4. Store in an air tight jar.
To increase the shelf life store the jar in your freezer. When you wish to use some of the blend remove the jar about 1 hour before opening it. This will minimize any micro-condensation happening in and on the curry powder.
The curry should still have a good aroma for 6 months if stored this way.