Tag Archives: curry

Lamb Biryani

As a sendoff, I cooked biryani: a lavish rice and curry layered dish drizzled with butter and saffron (as far as I understand it, anyway). It’s a non-trivial dish with raw spices, including the most expensive spice in the world!

Recipe from here.

Lamb Biryani

  • Marinate ~1.3 lb lamb shoulder with bone cubed in 1 tsp turmeric, 3 tbsp greek yogurt, 1/2 tsp salt 2 hours to overnight.
  • In 2 tbsp butter, fry 1 bay leaf, 5 green cardamom pods crushed, 4 cloves, 3 cm cinnamon until crackling.
  • Add 2 medium onions diced. Saute until soft.
  • Add 6 cloves garlic minced, 2” ginger minced. Add 1/2 tsp red chili powder, 1 tsp cumin powder, 1 tsp fennel powder.
  • Add lamb, 2 tbsp tomato paste, mixing well. Saute.
  • Add 1/2 cup water. Simmer for an hour, until reduced.
  • Rice: Soak 500g (2.5 cups) basmati rice for 30 minutes. Drain. Cook rice with 4 cups water with 2 bay leaves, 3 green cardamom pods, pinch salt, until 75% done, 7-10 minutes. Drain.
  • Saffron water: Infuse generous pinch saffron in 2 tbsp hot water.
  • Assemble: In deep casserole dish or pot, brush with melted butter. Layer rice and lamb plus sauce in thirds, drizzling in saffron water with layers. Drizzle top with saffron water, 1-2 tbsp melted butter, 1 tbsp chopped mint. Bake at 350 F for 20-25 minutes. OR Layer in pot, cover, cook on low for 15 minutes.
  • Garnish with 1 tbsp coriander. Serve with red onion rings, lemon wedges, mint chutney.

Mint Chutney

  • Puree 2 cups cilantro sprigs (1 bunch), 1 cup mint leaves, 1/2 cup chopped white onion, 1 green chili, 1/2″ ginger, 1 tsp sugar, 3/4 tsp salt, 1 tbsp lemon juice, 1/4 cup water as needed.

Goan Fish Curry

I’m quickly learning that making curry is not as intimidating as it first seemed. Now that I’ve built a reasonable spice cabinet, it’s a matter of dicing onion, mincing garlic, grating ginger, and adding the right brown/yellow/red powders and/or seeds.

This time, a fish curry, which is actually probably the first time I’ve cooked fish in a year.

Started from bbcgoodfood.com but adjusted to taste. Which is audacious for me to say because I don’t actually know what the component spices taste like haha.

Goan Fish Curry

  • Saute 1 onion.
  • Add 1 green chili sliced, 4 cloves garlic minced, 1” ginger grated, 3” stick cinnamon, 1.5 tsp cumin, 1/2 tsp turmeric, 1 tsp garam masala, 2 tsp ground coriander, 2 pods cardamom, (1 bay leaf). Fry 2 minutes until fragrant.
  • Stir in 1 can coconut milk, 1 (15 oz) can tomatoes chopped, 1/4 can water as needed. 1/2 tsp salt, some pepper, 1 tsp sugar if needed. Simmer for 5 minutes.
  • Add 1 lb white fish (haddock, tilapia, cobbler), cut into chunks. Optionally add veggies. Cook until done, about 5-10 minutes.
  • Add 1/2 lime of juice. Sprinkle with fresh coriander.
  • Serve on rice or naan, with yogurt.

Massaman Curry

I learned about this Muslim-influenced Thai curry made with chicken potatoes, and peanuts. Thankfully I got the timing right so that the potatoes were soft but not mushy, the chicken cooked through but moist, the peanuts still crunchy, and the tomatoes just falling apart. Except I didn’t have plum tomatoes so I used my (ridiculously good) pearl tomatoes eighthed instead.

I’m growing fond making curry from scratch! I’ve got a big spice pantry to consume now anyway.

Recipe from foodandwine.com

Massaman Curry

  • Saute 1 onion diced.
  • Add 2 cloves garlic minced, 1/2″
    chopped, 1 tsp five-spice, 1 tsp cumin, 1/4 tsp cayenne, 1/4 tsp turmeric, 1/2 tsp salt.
  • 1 cup chicken stock, 1/2 cup coconut milk.
  • Add 1/2 lb potatoes, peeled and cubed, simmer for 12 minutes.
  • Add 1.5 lb chicken breasts, simmer for 5 minutes.
  • Add 1/2 cup chopped peanuts, 1/2 lb plum tomatoes, 3 tbsp cilantro, simmer for 2 minutes, until chicken is done.
  • Serve on rice.

Thai Cabbage Salad

  • 4 cups shredded napa cabbage, part red cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced to bite sizes
  • 1 small cucumber, seeded, half moon sliced
  • 1 cup edamame
  • 2 scallions, thinly sliced
  • 1/2 cup cilantro, chopped
  • Dress with 4 cloves garlic (plus 2 red bird’s eye chili peppers seeded) and 1/4 tsp kosher salt mashed to create paste. 2 tsp light brown sugar, 2 tsp fish sauce, 1 lime of juice (2 tbsp).

Murgh Makhani (Butter Chicken)

This project was meant to push comfort zones, and venturing into Indian curries from scratch definitely did that. Exotic spices from a specialty store, hand-mincing ginger and garlic as finely as I can, marinating chicken in yogurt and lemon, frying whole spices, pretending a hot wok is a tandoor oven.

Turns out that butter chicken is like a global interpretation of Indian cuisine, but it still starts with tandoori chicken, a bunch of spices (many which I hadn’t heard of before), and — of course — butter. Preferably ghee, or clarified butter, but I was baking too!

Sourced from maunikagowardhan.co.uk, with input from so many other resources that I lost track.


Murgh Makhani (Butter Chicken)

  • In 1.5 tbsp butter, fry 5 green cardamom pods crushed, 1 cinnamon stick crushed, and 4 cloves until fragrant
  • Add 1 small onion finely diced. Cook 5-7 minutes, until light brown.
  • Add 1” ginger grated, 2 green chilies sliced lengthwise, 1 tsp paprika, 1/2 tsp garam masala, 3 tbsp tomato paste (or 2 tomatoes diced).
  • Add 1/2 cup heavy cream, simmer 2-3 minutes.
  • Add 1 tbsp fenugreek leaf powder, some sugar if tomatoes were tangy, water to desired thickness. Salt to taste.
  • Add chicken, simmer for 15 minutes.
  • Garnish with cilantro. Serve with basmati rice or Indian breads.

Updated 3/20, with bolded ingredients, fresh tomatoes, and a new photo (now featuring cilantro and skillet!)

with mood lighting


Tandoori Chicken Tikka

  • Marinate 1 lb chicken thighs overnight in 2 tbsp thick yogurt (e.g. Greek), juice of 1/2 lemon, 4 cloves garlic minced, 1” ginger grated, 1 green chili minced, 1/2 tsp garam masala, 1 tsp ground coriander, 1 tsp mild paprika, pinch chili powder, pinch cinnamon powder.
  • Skewer, then roast on hot grill, basting in butter, turning frequently, or stir fry in butter.