Kofta Curry

1lb lean minced meat
half teaspoon (tsp) ginger paste (or use 1 tsp ground ginger)
1 crushed garlic clove
1 egg
1 tsp garam masala
half tsp chilli powder

For sauce:
1 onion, finely chopped
1 and a half ounce ghee or 2-3 tablespoons of oil
(if you don't know what ghee is, just ask and I'll tell you how to make it,
it's expensive to buy but easy to make)
6 small cardamoms
1 inch cinnamon stick
6 cloves
1 bay leaf
1 crushed garlic clove
1 tsp ginger paste ( or use dried again)
1 tsp ground cumin
half tsp chilli powder
quarter tsp tumeric powder ( you can leave this out if you haven't got any,
it's not essential)
2 tsp ground coriande4r
Salt to taste (I don't use any)
quarter pint plain natural yogurt
1 English pint water

Mix mince with ginger, garlic and egg.  Add garam masala and chilli powder.
Mix well and make 16-20 even sized balls.  Keep in a cool place.

Sauce
Fry onion in ghee (or oil) for 4 minutes until light golden brown.  Add
cardamom, cinnamon, cloves and bayleaf.
Add garlic and ginger and fry for another minute.  Sprinkle with cumin,
chilli, turmeric and coriander.  Stir well and add yogurt or tomato puree.
If yogurt is used, fry the spices until yogurt is dry and oil separates (5-7
mins)
Add water, cover and bring to boil.  Add salt if wanted.
Slide mince balls one at a time into the saucepan.  Shake the saucepan to
settle the mince balls, do not stir or the mince balls will break.  Cover
and simmer for 20 minutes.  Garnish with chopped coriander leaves
(cilantro?) and serve with rice or chapatis.

It's YUMMY.

Tweed

Kofta Curry

1lb lean minced meat
half teaspoon (tsp) ginger paste (or use 1 tsp ground ginger)
1 crushed garlic clove
1 egg
1 tsp garam masala
half tsp chilli powder

For sauce:
1 onion, finely chopped
1 and a half ounce ghee or 2-3 tablespoons of oil
(if you don't know what ghee is, just ask and I'll tell you how to make it,
it's expensive to buy but easy to make)
6 small cardamoms
1 inch cinnamon stick
6 cloves
1 bay leaf
1 crushed garlic clove
1 tsp ginger paste ( or use dried again)
1 tsp ground cumin
half tsp chilli powder
quarter tsp tumeric powder ( you can leave this out if you haven't got any,
it's not essential)
2 tsp ground coriande4r
Salt to taste (I don't use any)
quarter pint plain natural yogurt
1 English pint water

Mix mince with ginger, garlic and egg.  Add garam masala and chilli powder.
Mix well and make 16-20 even sized balls.  Keep in a cool place.

Sauce
Fry onion in ghee (or oil) for 4 minutes until light golden brown.  Add
cardamom, cinnamon, cloves and bayleaf.
Add garlic and ginger and fry for another minute.  Sprinkle with cumin,
chilli, turmeric and coriander.  Stir well and add yogurt or tomato puree.
If yogurt is used, fry the spices until yogurt is dry and oil separates (5-7
mins)
Add water, cover and bring to boil.  Add salt if wanted.
Slide mince balls one at a time into the saucepan.  Shake the saucepan to
settle the mince balls, do not stir or the mince balls will break.  Cover
and simmer for 20 minutes.  Garnish with chopped coriander leaves
(cilantro?) and serve with rice or chapatis.

It's YUMMY.

Tweed

Kofta Curry

1lb lean minced meat
half teaspoon (tsp) ginger paste (or use 1 tsp ground ginger)
1 crushed garlic clove
1 egg
1 tsp garam masala
half tsp chilli powder

For sauce:
1 onion, finely chopped
1 and a half ounce ghee or 2-3 tablespoons of oil
(if you don't know what ghee is, just ask and I'll tell you how to make it,
it's expensive to buy but easy to make)
6 small cardamoms
1 inch cinnamon stick
6 cloves
1 bay leaf
1 crushed garlic clove
1 tsp ginger paste ( or use dried again)
1 tsp ground cumin
half tsp chilli powder
quarter tsp tumeric powder ( you can leave this out if you haven't got any,
it's not essential)
2 tsp ground coriande4r
Salt to taste (I don't use any)
quarter pint plain natural yogurt
1 English pint water

Mix mince with ginger, garlic and egg.  Add garam masala and chilli powder.
Mix well and make 16-20 even sized balls.  Keep in a cool place.

Sauce
Fry onion in ghee (or oil) for 4 minutes until light golden brown.  Add
cardamom, cinnamon, cloves and bayleaf.
Add garlic and ginger and fry for another minute.  Sprinkle with cumin,
chilli, turmeric and coriander.  Stir well and add yogurt or tomato puree.
If yogurt is used, fry the spices until yogurt is dry and oil separates (5-7
mins)
Add water, cover and bring to boil.  Add salt if wanted.
Slide mince balls one at a time into the saucepan.  Shake the saucepan to
settle the mince balls, do not stir or the mince balls will break.  Cover
and simmer for 20 minutes.  Garnish with chopped coriander leaves
(cilantro?) and serve with rice or chapatis.

It's YUMMY.

Tweed

Kofta Curry

1lb lean minced meat
half teaspoon (tsp) ginger paste (or use 1 tsp ground ginger)
1 crushed garlic clove
1 egg
1 tsp garam masala
half tsp chilli powder

For sauce:
1 onion, finely chopped
1 and a half ounce ghee or 2-3 tablespoons of oil
(if you don't know what ghee is, just ask and I'll tell you how to make it,
it's expensive to buy but easy to make)
6 small cardamoms
1 inch cinnamon stick
6 cloves
1 bay leaf
1 crushed garlic clove
1 tsp ginger paste ( or use dried again)
1 tsp ground cumin
half tsp chilli powder
quarter tsp tumeric powder ( you can leave this out if you haven't got any,
it's not essential)
2 tsp ground coriande4r
Salt to taste (I don't use any)
quarter pint plain natural yogurt
1 English pint water

Mix mince with ginger, garlic and egg.  Add garam masala and chilli powder.
Mix well and make 16-20 even sized balls.  Keep in a cool place.

Sauce
Fry onion in ghee (or oil) for 4 minutes until light golden brown.  Add
cardamom, cinnamon, cloves and bayleaf.
Add garlic and ginger and fry for another minute.  Sprinkle with cumin,
chilli, turmeric and coriander.  Stir well and add yogurt or tomato puree.
If yogurt is used, fry the spices until yogurt is dry and oil separates (5-7
mins)
Add water, cover and bring to boil.  Add salt if wanted.
Slide mince balls one at a time into the saucepan.  Shake the saucepan to
settle the mince balls, do not stir or the mince balls will break.  Cover
and simmer for 20 minutes.  Garnish with chopped coriander leaves
(cilantro?) and serve with rice or chapatis.

It's YUMMY.

Tweed

Prawn Tikka Masala

2 tbsps tomato puree  (tablespoons)
1 tbsp lemon juice
1 tspb ginger pulp (use 1 tsp  (teaspoon) ground ginger if you can't get it)
1 tsp ground coriander
1 tsp ground cumin
1 tsp chilli powder
1 tbsp corn oil
half tsp salt
15 frozen cooked king prawns, defrosted and peeled

Sauce;
3 tbsp natural yogurt
1 tsp garam masala
1 tsp chilli powder
1 tsp ginger pulp (or half tsp ground g)
1 tsp salt
250ml (8 fl oz) single cream
3 tbsp corn oil
1 tbsp chopped fresh coriander (cilantro)

1.  In a bowl mix together the tomato puree, lemon juice, ginger, garlic,
ground coriander, cumin, chilli powder, oil & salt.
2.  Place the prawns on a heatproof dish and cook under a preheated medium
hot grill for 5-7 minutes, turning them at least once and basting
occasionally with a brush.  Remove from the heat when black marks begin to
appear on the prawns and set aside.
3.  To make the sauce, mix together the natural yogurt, garam masala, chilli
powder, ginger pulp, salt and half of the single cream.
4.  Heat the oil for the sauce in a saucepan and gently pour in the tikka
masala mixture, stirring all the time.  Remove the pan from the heat if the
mixture begins to curdle but continue to stir.  Bring to the boil.
5.  Pour in the remaining cream, add the fresh coriander and grilled prawns
and stir until the sauce has thickened.  Transfer to a serving dish.
Serve with basmati rice or naan bread.