Hi Bev.
Here are mine, some are easier to make than others but the more in them the better the taste! If you don't have more exotic spices you can leave out, they add more flavouring just try, if you like the one you make then you can experiment using that one as the base, good luck!.....................
Pete’s Beef Curry
Serves 4
Ingredients
1tsp olive oil (2 syn/4= 0.5syn per person)
450g beef stewing steak (ff)
1 onion, finely chopped (s)(sff)
1tsp “Very Lazy” Garlic (sff)
1tsp “Very Lazy” Ginger
1tsp “Very Lazy” Chilli (s)(sff)
½tsp asafoetida powder
½tsp fenugreek powder
1tsp cumin seeds
1tsp cumin powder
1tsp coriander
1tsp turmeric
1tsp garam masala
2tsp curry powder (for a hotter curry use up to 2tbsp)
1 (400g) tin chopped tomatoes (s)(sff)
Knorr Dark beef stock pot mixed with 200mL water
225g long grain rice (ff)
Salt and Pepper to taste
Method
Put the olive oil in a frying pan over medium heat, and add the ground seeds and asafoetida powder, cook for 2 mins to allow the oils to come out, add beef cut into 25mm chunks and brown on all sides. Remove from pan, reserving juices with the beef stock, and season with salt and pepper.
Cook the onions until transparent then add the garlic, ginger and chilli, cook for 2 mins, until tender, and season with the cumin, coriander, curry powder & turmeric. Mix in the chopped tomatoes.
Return the beef to the frying pan. Add stock and the fenugreek powder.
Reduce the heat to a simmer and cook for 50-60 mins with a lid on the saucepan until the meat is tender.
5 mins before serving add the garam masala.
Serve on a bed of rice.
Pete’s Beef Curry Dopiaza-2
Serves 4
Ingredients
225g long grain rice (ff)
400g chopped tomatoes (s)(sff)
450g stewing steak with the fat removed (ff)
½ tsp asafetida powder
½ tsp fenugreek powder
1tsp coriander seeds
1tsp cumin seeds
1tsp turmeric powder
1tsp garam masala
1 cup of peas (ss)(ff)
2tsp curry powder
4 large onions, 2 finely chopped, 2 sliced (s)(sff)
4 cardamom seeds
2 garlic cloves, finely chopped (sff)
Knorr Dark Stock pot with 300mL water
Method
In a mortar & pestle, crush the seeds and set to one side.
Dry fry the meat to remove the fat, cook until brown then set aside.
Fry the finely chopped onions in a saucepan sprayed with Fry Light, add the fenugreek powder, cook the onions until brown, add the garlic, return the meat to the pan, and add the crushed spices and the other spices, except the garam masala.
(Boil the 2 remaining onions until cooked then set aside.)
Cook the meat for 10mins then add the tomatoes, cook for 40mins then add the boiled onions, peas, garam masala and cook for a further 5mins, serve with rice.
Pete’s Slow Pot Curry
(Original recipe from Minimins)
Serves 2
0.5 Syn on Ee
Ingredients
1lb Stewing Steak, cubed (ff)
1 tin Tomatoes (s)(sff)
1 Knorr Beef Stockpot
2 Bay leaves
1 Tsp Chilli Powder
2 Crushed Garlic
2 Tsp Coriander Powder
2 Tsp Cumin Powder
1 Tsp Turmeric
1 Onion (s)(sff)
Salt & pepper
1 Tsp Tomato Puree
Method
In a frying pan brown the stewing steak and cook out any remaining fat then put it into the slow-pot, add the other ingredients, put the lid on and set the slow-pot to high and allow it to come to the boil, then turn it to low, give it a stir and replace the lid and leave for at least 3 Hrs.
Serve with Rice & Salad.
Pete’s Mushy Pea Curry
Serves 4
Syn Free on EE
Ingredients
1 300g Tin of mushy peas (ss)(ff)
1 400g chopped tomatoes (s)(sff)
1 onion, chopped finely (s)(sff)
2 Tbsp. of garam masala
1 Tbsp. of curry powder
1 Tsp paprika
1 Tbsp. sweetener
Method
Cook the onion in a pan sprayed with fry Light until transparent
Add curry powder & paprika, stir continuously for a few minutes until the onions are coated.
Add the mushy peas, tomatoes and cook for 15 mins until it thickens. Add garam masala 5 mins before the end of cooking.
Allow to cool then blitz with a hand blender.
When reheating add 100mL per person of hot water and bring to the boil, then turn to simmer.
Add chicken to the sauce or use it as a general sauce.
(I had chicken & chips)
Pete.
