| 1/4 |
cup vegetable oil (or canola oil)
|
| 1 |
teaspoon cumin seeds
|
| 2 |
teaspoons coriander seeds
|
| 1 |
medium onion , sliced thin
|
| 4 |
large cloves garlic , pureed in a minichopper with 1 tablespoon water (about 2 tablespoons)
|
| 1 |
tablespoon minced fresh ginger , pureed in a minichopper with1 to 2 teaspoons water
|
| 1 1/2 |
pounds top sirloin , trimmed and cut into 3/4-inch cubes
|
| 1 |
teaspoon ground turmeric
|
|
Table salt
|
| 3 |
plum tomatoes (canned), chopped, plus 1 tablespoon juice, or 2/3 cup crushed tomatoes
|
| 2 |
cups water
|
| 1 |
jalapeño chile , stemmed and cut in half through the stem end
|
| 1/2 |
cup Indian split peas (channa dal)
|
| 2 - 4 |
tablespoons chopped fresh cilantro leaves
|
| |
See Illustrations Below: Six Steps to Aromatic Curry
1. Heat oil in large deep skillet or soup kettle, preferably nonstick, over medium-high heat until hot, but not smoking. Crush cumin and coriander seeds in mortar and pestle, and add to skillet. Almost immediately add onion to skillet; sauté until softened, 3 to 4 minutes.
2. Crush garlic and ginger along with pinch kosher salt in mortar and peste. Stir in crushed garlic-ginger mixture, beef, ground turmeric, 1/2 teaspoon of salt, and tomatoes; cook, stirring almost constantly, until liquid evaporates, oil separates and turns orange, and spices begin to fry, 5 to 7 minutes, depending on skillet or kettle size. Continue to cook, stirring constantly, until spices smell cooked, about 30 seconds longer.
3. Add 2 cups water and jalapeño and season with salt; bring to simmer. Reduce heat; cover and simmer until meat is tender, 30 to 40 minutes.
4. Add Indian split peas; cook until tender, about 15 minutes. Stir in cilantro. Simmer 3 minutes longer and serve.
1. Cook the whole spices in the oil until the cinnamon sticks unfurl and the cloves pop, about 5 seconds. |
2. Add the onion to the oil and sautÇ it until it is soft and translucent, until browned, or until fully caramelized, depending on the individual curry. | 
3. Add the spices, salt, tomatoes or yogurt, and the chicken, meat, or fish. |
4. Cook until the oil separates, then continue to cook until the oil turns orange, about 5 minutes longer. | 
5. Add the water and cook until the meat is almost tender, about 20 to 30 minutes for the chicken or 30 to 40 minutes for the meat. |
6. Add the vegetables and cook until both the meat and vegetables are fully tender, about 15 minutes longer. |
|
