Saturday, April 4, 2009

Daag Curry Base

I am really excited about sharing these recipes today. Clay and I have loved Indian food for a long time, but we recently took our kids to an Indian restaurant in Little Rock. After the meal, Hannah and Elizabeth asked if they could move to Little Rock, so we could eat it more often. We were both surprised and excited. So, I have been on the hunt for a while now to find some Indian dishes I could make at home. Lucky for me, I didn't have to look far. One of my dearest friends in the world, Lee Anna, was kind enough to share some recipes with me. I will be sharing the recipes as I try them, or in this case, as I prepare to find the ingredients. She is worked on them with her husband, Ankur. They have adapted them from his families' recipes.

So, Thank you Lee Anna and Ankur for sharing with us this wonderful food.

Lee Anna Darji
Makes 4 freezer bags, 4 servings each


2 lbs diced onions
4 t ginger puree
6 t garlic puree
2-3 t chopped green Thai chilies
6 grated tomatoes (or 1 28-oz can of tomato puree)
½ C oil
4 t ground coriander
1 t ground cumin
½ t tumeric powder
1 t garam masala
½ C chopped cilantro
1 t salt
2 C water


Dice the onions; puree the ginger, garlic, and chilies; puree the tomatoes.

Heat the oil in a large, heavy pan over medium-high heat. Fry the onions until dark brown (about 20-30 minutes). Add the ginger, garlic, and chilies; fry for 3 more minutes. Add the ground coriander; sauté for 5 more minutes. Stir so the onions don’t stick and add a little water if it is sticking. Add the cumin, tumeric, garam masala. Cook one minute; then, add the tomatoes and cilantro. Stir together and add 2 C water and 1 t of salt. Lower heat, cover, and simmer for 15 minutes.

Remove from heat and allow to cool completely. Divide evenly into four freezer-safe containers. Freeze until ready to use.

Use one portion of the curry base with 2 C water and one of the following:
1 – 1 ½ lbs of cubed chicken breast or whole chicken pieces
1 – 1 ½ lbs of lamb or goat pieces
1 – 1 ½ lbs of white fish (like tilapia)
Variety of vegetables, e.g. potatoes or canned chick peas
6-8 boiled eggs (can also add potatoes with the eggs)
Empty the curry base into a heavy saucepan. Add 2 C water and heat until boiling. Add the meat or vegetables. Lower heat, cover and simmer for 15 minutes or until meat is cooked.

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