Go for it, ks!

By the way - ks has already posted a couple of curry recipes (eggplant and something...) under the vegan recipes post that you can link to from the column to the right.

This is not everything I have, but I couldn't find the file that I'd typed up of all the mother in law's stuff before and I don't have time to do it now (it's at least 40-50 recipes), so I'll put some of those up later.

Also, Exotic Tastes of Sri Lanka by Suharshini Seneviratne and Classic Indian Cooking by Julie Sahni are really good cookbooks for anyone who's interested.

Cutlets (these can also be made without the fish and with egg substitute for vegetarians/vegans)

4 small potatoes, peeled and cubed
1 small onion, finely chopped
1 small hot green pepper, finely chopped
2 small tins sardines
3 tsp. curry powder
1 tsp. cayenne powder
½ tsp. cumin seeds
1 egg
juice from ½ lime or lemon
salt to taste
bread crumbs for coating
oil for frying

Fry the onion and pepper in 1 tbsp. oil over medium heat until the onion is translucent. Add the cumin seeds, cook 1 minute, then add curry and cayenne. Fry 30 seconds, then remove from the heat and set aside. Boil the potatoes until soft, then add to the onion mixture with the sardines and lime juice and mash slightly. If it is too wet, add bread crumbs to bind it together. Form into small patties, dip in egg, roll in bread crumbs, and deep fry until golden brown.

Sothi--sort of a soup, served with rice

½ small onion,sliced
1 small hot pepper, sliced
1 tomato, seeded and chopped
1 tsp. turmeric (or more to taste)
salt to taste
¾ c. milk (can substitute coconut milk)
½ c. water
1 tsp. fresh lime juice

In a medium saucepan, mash the onion, pepper, and tomato with the water and bring to a boil. Add the milk and turmeric. When the mixture begins to boil, remove from heat, season with salt, and add the lime juice. Serve as a soup with rice. (As a variation, you can also add tinned fish or shrimp.)

Cabbage Varay

½ small green cabbage, finely chopped
½ onion, finely chopped
2-3 dried hot peppers, chopped
pinch mustard seeds
1 tsp. turmeric
pinch chili powder
2-3 tsp. garam masala
½ c. fresh grated coconut
salt to taste

Saute the onion and dried pepper in a little oil over medium-high heat for a couple of minutes, until the onion just starts to brown. Add the mustard seeds and cabbage. Cook, stirring, until the cabbage starts to wilt, then add all the other ingredients. Stir and continue to cook until the cabbage is tender. Serve as a side dish with curry and rice.

You can also substitute grated carrot for half the cabbage, or make it completely with carrot.

Lentil Curry (Dhal)

1 c. red lentils, rinsed well
½ onion, chopped
2-3 cloves garlic, mashed but otherwise left whole
1 small hot pepper, chopped
1/8 tsp. black mustard seeds
1/8 tsp. cumin seeds
2-3 tsp. curry powder, to taste
½ tsp. turmeric
salt to taste
2 c. water
1 tbsp. oil

Put the water and lentils in a heavy bottomed pot and cook over medium heat. Meanwhile, fry the onion, garlic, and hot pepper over medium-high heat until the onion starts to brown. Add the mustard and cumin seeds, stir briefly, and add the curry powder and turmeric. Stir and cook for 30 seconds more, then add to the lentils. Reduce the heat to low and simmer for about 20 minutes, until the liquid is reduced by about 2/3 and the lentils are plumped up and tender. Check for salt and add if needed. Serve with rice.

The lazy way to make this (which is what I usually do) is to just throw everything in with the lentil and water uncooked, bring to a boil, and then let simmer until most of the liquid is soaked up and the lentils are done. It tastes slightly different, but still good.

Chicken Curry

2 lbs boneless chicken parts cut into 1 inch pieces
2 medium potatoes, peeled and cubed
2 small onions, chopped
3-4 cloves garlic, chopped
1 1-inch piece ginger, peeled and chopped
1 small hot pepper, chopped
1/8 tsp. black mustard seeds
1/8 tsp. cumin seeds
1-2 tbsp. curry powder
up to 1 tbsp. cayenne powder (to taste)
1 tsp. turmeric powder
½ tbsp. tomato paste
½ tbsp. tamarind paste, optional
1 c. water
½ c. coconut milk (can substitute regular milk)
½ lime
salt to taste

Heat the oil and fry the onion and hot pepper over medium-high heat until the onion starts to brown. Add the garlic, ginger, mustard and cumin seeds. When the seeds start to pop, add the potatoes and cook for 2-3 minutes. Add the chicken and stir. When the chicken starts to brown, add the curry powder and turmeric. Cook for about 30 seconds, then add the water. Reduce the heat to low and let simmer until the potatoes are almost tender. Add the milk and simmer until the potatoes are tender. Just before removing from the heat, stir in the tomato and tamarind paste and add a squeeze of lime juice.

For vegetarians: To make a potato curry, omit the chicken and lime and continue with the recipe. You can also add frozen, mixed vegetables partway through the cooking.

variation 1
Omit the tamarind paste, increase the coconut milk to 1 c., decrease the water to 1/2 c. or less, and add 1 chopped tomato. Sprinkle with garam masala at the end of cooking and stir.

variation 2
Omit the tamarind paste and coconut milk, add just enough water to moisten the ingredients, cover and simmer until the chicken is cooked through. This will be a drier dish with much less gravy, but still good.

Marinated Chicken Curry--this is probably similar to your butter chicken, Leighbie.

2 lb. bone in broiler chicken, cut into 10 or 12 pieces
2 cloves garlic, minced
½ c. buttermilk or coconut milk
2 medium onions, chopped
1 tsp. curry powder (or more to taste)
1 tsp. cornstarch
½ tsp. minced fresh ginger
1 tbsp. butter or ghee

Combine the garlic and buttermilk and marinate the chicken in this mixture at least 3 hours or overnight. Heat the butter over medium heat and fry the onion until tender. Add the curry powder, salt to taste, cornstarch, and ginger, stir. Add the chicken and marinade. Reduce the heat to low, cover, and simmer until the chicken is tender. Serve hot with rice.

Beef Curry 1

1 lb. stew meat, cut into small pieces--can be beef, lamb, mutton, whatever kind of red meat you like.
2 medium potatoes, peeled and cubed
1 small onion, chopped
3-4 cloves garlic, chopped
1 1-inch piece ginger, peeled and chopped
1 small hot pepper, chopped
1/8 tsp. black mustard seeds
1/8 tsp. cumin seeds
½-1 tbsp. curry powder
1 tsp. turmeric powder
½ tbsp. tomato paste
½ tbsp. tamarind paste, optional
1 c. water
½ c. milk
½ lime
salt to taste

Fry the onion and hot pepper over medium-high heat until the onion starts to brown. Add the garlic, ginger, mustard, and cumin seeds and cook until the seeds start to pop. Add the beef. When the beef starts to brown, add the curry powder and turmeric. Let cook for about 30 seconds, stirring to coat, then add the water and simmer for 20 minutes. Add the potatoes and continue to simmer until the potatoes are almost done. Add the milk and cook until the potatoes are done. Just before removing from the heat, stir in the tomato and tamarind paste, then add a squeeze of lime.

Beef Curry 2

1 lb. stew beef, cut into 1 ½ inch cubes--again, can be lamb or mutton
2 ½ c. water
2 tsp. coriander powder
½ tsp. turmeric
½ tsp. cumin powder
1 tsp. cayenne powder
½ tsp. black pepper
1 tsp. ginger
2 tbsp. milk
1 large onion, thinly sliced
1 clove garlic, thinly sliced
2 tbsp. oil
salt to taste

Simmer the beef in the water with a little salt until tender, then set aside. Mix the coriander, turmeric, cumin, black pepper, and ginger with the milk to make a paste. Fry the onion and garlic in the oil until golden brown, then add the paste and cook, stirring, another 3 minutes. Add the meat with half the liquid, reserving the rest, and simmer for 15 minutes, adding some of the remaining liquid if the gravy gets too thick.

Shrimp Curry

1 lb. small shrimp, peeled and deveined
1 small onion, chopped
1 small hot pepper, chopped
2 cloves garlic, crushed and minced
1 1-inch piece ginger, minced
pinch black mustard seeds
pinch cumin seeds
½ tsp. turmeric
1/2 tsp. coriander powder
1 tbsp. curry powder (or more to taste)
2 tsp. tomato paste
¾ c. water
½ c. coconut milk or cream

In a pan, saute the onion and hot pepper over medium-high heat until the onion starts to brown. Add the garlic, mustard seeds, and cumin seeds. When the seeds begin to pop, add the turmeric, curry powder, tomato paste, and shrimp. Reduce the heat and cook until the shrimp is opaque. Add the water, stir to combine, and simmer for 10-15 minutes. Then add the coconut milk and stir. When the mixture begins to simmer, remove from the heat, add salt to taste and a squeeze of lime juice. Serve hot with rice.

You can do variations on this recipe similar to the chicken curry variations.

Shrimp Vindaloo

1 lb. Shrimp, peeled and deveined
1 medium onion, finely chopped
½ c. chopped tomato
2 cloves garlic, finely chopped
1 in. piece of ginger, peeled and finely chopped
4-5 curry leaves
juice from half a lime
1-2 tsp. red chili powder (cayenne or similar), to taste
½ tsp. turmeric powder
1 tsp. whole brown mustard seeds
½ tsp. whole cumin seeds
salt to taste
1 c. water

Crush the ginger and garlic with the cumin and mustard seeds, set aside.
Fry the curry leaves and the onion over med. high heat until the onion is golden brown. Add the tomato, cayenne, and turmeric with 2 tbsp. of water and cook until the tomatoes are soft. Add the crushed spices and fry for about 5 minutes, until a thick paste is formed. Add the shrimp and salt and mix well, then add about ½ to ¾ c. of water and simmer for about 10 minutes, until the sauce is thickened slightly and the shrimp is cooked. Add the lime juice and serve.

Fish Curry--this is one of my particular favorites.

1 lb. fish fillet (salmon or something similar, can also use whitefish--cod, perch, whatever you have), cut into 1-2 inch pieces
1 onion, chopped
1 small hot pepper, chopped
2 cloves garlic, mashed to a paste
2 tsp. fresh ginger, minced
large pinch each: black mustard seeds, fennel seeds, and cumin seeds
1 tbsp. curry powder (or more to taste)
½ tsp. turmeric
1 tsp. tomato paste, optional
4-5 curry leaves, optional
1 c. water
½ c. coconut milk

Over medium-high heat, cook the onion and hot pepper until the onion starts to brown. Add the garlic, ginger, mustard seeds, and cumin seeds. When the mustard seeds start to pop, add the fish pieces. Brown lightly, then add the curry powder and turmeric. Stir for a minute, then add the water and simmer until the fish is cooked. Stir in the milk and heat. When the mixture returns to a simmer, remove from the heat, add salt to taste, and a squeeze of lime. Serve hot with rice.

Bean Curry

½ lb. green beans, cleaned and cut in half crosswise
2 medium tomatoes, chopped
1 small onion, chopped
1 small hot pepper, chopped
3 cloves garlic, chopped
1/8 tsp. fennel seed
3 or 4 curry leaves, chopped (optional)
1 c. milk or coconut milk
1 tsp. curry powder

In 2 tbsp. oil, fry the beans until they are soft. Add the onion, tomato, pepper, garlic, curry leaves, curry powder, and fennel seeds. Stir and cook until the onion starts to brown. Add the rest of the ingredients and simmer until slightly thickened. Serve hot with rice or bread.

Cauliflower in Turmeric Sauce

1 small head cauliflower--broccoli works well here too.
1 tsp. cumin seeds or ½ tsp. ground cumin
1 ½ tbsp. shredded fresh ginger
1-2 green chilies, chopped (finger hots or jalapeno)
½ tsp. turmeric
1 tsp. lemon or lime juice
2 tbsp. chopped fresh coriander leaves (optional)
about ¼ c. hot water

Separate the cauliflower into small flowerets (about 1 in. pieces). Heat about 3 tbsp. of oil over med. high heat in a large pan, add the cumin seeds and fry until they turn dark brown and start to pop, about 10 seconds. Add the ginger and chili, and stir for a couple of seconds. Immediately add the turmeric and salt to taste, then the cauliflower. Stir to distribute the spices and then add the water. Turn down the heat and simmer until the cauliflower is done. Turn up the heat and cook to thicken the sauce, then sprinkle with the coriander leaves and lime juice. Serve hot.

Anyone have a good recipe for Chicken Tikka Masala? That's my favorite!

Chick-peas in Tamarind Sauce

1 20 oz. can of chick-peas, or 2 c. cooked chick-peas with ½ c. liquid.
2 tsp. tamarind paste, dissolved in ½ c. boiling water
¼ c. vegetable oil
1 medium onion, thinly sliced
2 cloves garlic, finely minced
½ tsp. turmeric
½ tsp. red pepper (or less to taste)
½ c. chopped tomatoes (fresh or canned)
1 tbsp. grated fresh ginger
1 ¼ tsp. garam masala (or slightly less to taste, this spice is quite hot)
¼ tsp. cumin powder

Drain the chick-peas, reserving the liquid. Heat the oil in a large pan over medium-high heat and fry the onions, stirring constantly, until they are a dark caramel brown, but be careful not to burn them. Add the garlic and ginger and cook for another minute or so. Add the turmeric and red pepper, stir for a minute, and then add the tomato. Reduce the heat to medium and cook until the mixture is thickened and the tomatoes are soft. Add the tamarind juice, salt to taste, and the reserved chick-pea liquid, cover, and simmer over low heat for about 15 minutes. Add the drained chickpeas, garam masala, and cumin, stir, and simmer for about 10 minutes. Slightly mash some of the chickpeas and serve.

Poori (puffy breads)--I don't care much for rice, so this or some other bread is what I usually make for myself to eat with the curries. But these are one of my absolute favorite things, and the kids love them too.

½ c. whole wheat flour
¾ c. self rising flour
pinch of salt
1 tbsp. vegetable oil
1 c. very cold water (you may not need all of this)
oil for deep frying

Sift or stir together the flours and salt. Drizzle in the vegetable oil and rub it into the flour with your fingers until it is very distributed. Add the water, a little at a time, until just slightly soft dough forms. Knead this a few times until it comes together. It should be roughly the same consistency as dough for flour tortillas. Cover and let rest for about 10 minutes. Form into 1 inch balls and roll out into 3 to 4 inch rounds, about ¼ to 1/8 inch thich. Fry in hot oil, about 30 seconds to 1 minutes per side. The dough should puff up like small pitas, but don’t worry if it doesn’t, its still good. Just turn up the heat on your oil a bit and the next batch should puff. Drain on paper towels and serve warm.

This is all I have already typed up. When I get around to doing the rest of the handwritten ones I have, I'll post those too.

For the curry powder, I use a Jaffna blend that we get in Toronto at a Tamil grocery, but you can use whatever south Indian-ish type you want. Also, curry leaves can be used in all the recipes except the cutlets. They're kind of like bay leaves and, while not absolutely necessary, do give it a bit more depth of flavor. Any recipes that don't have salt, assume salt to taste, as I usually forget to add it.

But always remember--the Indian grocery is your friend. You can almost always buy everything except the meats there for much, much cheaper than in the regular grocery store.

pocket and i have lots to share, but time is short ... we'll update later

Mmmm, now I'm hungry!

Thanks!

Jimbo and I went out to dinner last week. We went to an Indian place close to the house. I have never eaten Indian food before...OMFG! I have truly been missing out. How does one get to be 33 years old and never try some of the best food on the planet?

I love the jars of simmer sauces you can weasily get in the grocery store now. I't snot authentic, but it's enough for an exotic meal in the middle of the week. Chicken cubes, jar, rice, frozen peas. pre-made naan on the side. Voila!

I once made lamb pilaf for Hubby before O was born. I'd gotten a recommended indian cookbook (it's yellow, beyond that I don't know the title). $75 in groceries later, mostly costs for cardamom and lamb chobs, I began to cook. I followed the recipe to the letter, and it was very tasty, but I didn't realize until I was almost done cooking that two of the groups of steps could ahve been done at the same time. The way I did it took 4 hours, and we ate at 9:30 pm. I could have been done by 7 pm. I'd read the recipe through beforehand, it just didn't click for some reason.

I'll be sure to try some of these recipes here, though.

Lemme try that again:

I love the jars of simmer sauces you can easily get in the grocery store now. It's not authentic....

HBD - I liked it the original way! I pictured you sneaking in to the store and sending Big O off to cause a distraction with her adorableness while you abscond with the jar.

This makes me realize how boring my cooking has become. I'm really looking forward to trying some (if not all) of these recipes.

sweet i love indian food, and DaD adores it, and i've exhausted my own books - and foolishly gave away some excellent ones - i miss my peach chutney recipe :( also our local indian restaurant has changed hands and looks like it's sort of dying. which sucks.

Question - when you say curry powder, do you mean the dark brown roasted and ground curry leaves, or the yellow english spice blend?

i'm an idiot, sorry, i just sread the comments and you already answred it. d'oh.