Ok here goes, please excuse the format of my recipe but I am not Fanny craddock... I'll do my best:
First of all you've got to make a massalla Gravy:
PART ONE
MASSALLA GRAVY
Ingredients:
For 2 people
2 sliced onions
8 Cloves Garlic Finely Chopped
6 Tomatoes Blanched, Peeled, Cored and Quartered
2 Teaspoon Turmeric Powder
2 Teaspoon Garam Massalla Powder
Seeds from 8 Green Cardomon Pods
8 Table Spoons vegetable oil (or ghee)
1 and a half cups (or 2 cups dependant on size of cup) of water
Pinch of Salt
Ok now you fry the onions, Tomatoes and garlic in the oil on a medium heat until the onions are soft and translucent and the tomatoes are beginning to go mushy (Approx. 10 Mins). Add half the water and simmer for 5 minutes then add the rest of the water and spices. Stir in well and simmer for a further 5 minutes. Keep stirring regularly throughout cooking. Take the pan off the heat and leave to cool slightly before pureeing in a blender.
Right that's your Massalla gravy made.... you can make a load of this and freeze it. It's an essential component of the curry and must be made individually to keep the curries consistent.
PART 2
PINKIES CURRY
Ingredients:
For 2 people
3 Chicken Breasts Chopped into Pieces
1 Cup of Curry Massalla Gravy
Half of an onion finely chopped
8 Tomatoes cut into Eighths
2 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
3 Teaspoons Brown Sugar
8 Finely Chopped green Chillies
4 Cloves of Garlic
1 Green Pepper, Seeded and Diced
Teaspoon Cumin seeds
Half Teaspoon Fennel seeds
Half Teaspoon Mustard seeds
5 Tablespoons Vegetable Oil (or ghee)
4 Tablespoons roughly chopped coriander leaves
2 Tablespoons fresh fenugreek (Methi)
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla
Juice of 1 lemon
Pinch of saffron
here's how to make it: Make a paste of the curry powder and chilli powder with the lemon juice. Dry Fry the whole seeds for 1 minute on medium heat. Add the oil and fry the onion and 1 whole green chilli on a medium heat until golden. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the chicken pieces and seal well on all sides. Add half the Massalla Gravy, Tomatoes, Pepper, and simmer for 25 minutes, stirring constantly. Now add the sugar and chillies and simmer for a further 5 minutes, stirring constantly. If needed add more massalla gravy to prevent the curry becoming too thick. Now crush in the garlic cloves, add the finely chopped coriander leaves, methi leaves and saffron. Cook for a further minute and then add half the lemon juice, stir in and taste, add the rest of the lemon juice if needed. Serve with the whole coriander leaves sprinkled over the top. Season with salt if required.
Something along those lines.. serve with pilau rice and naan bread.
All the best.
Pinkie.
