Recipe of Speedy Curry

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Before you jump to Curry recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Cash.

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A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can easily save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. You can cut down how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

As you can see, there are lots of little elements that you can do to save energy, and also save money, in the kitchen alone. Eco-friendly living is not that hard. Largely, all it requires is a bit of common sense.

We hope you got benefit from reading it, now let's go back to curry recipe. You can cook curry using 14 ingredients and 10 steps. Here is how you do it.

The ingredients needed to prepare Curry:

1. Prepare 500 g of lamb and/or pork.
2. You need 2 of medium size potatoes chopped into large chunks.
3. Get 1 tin of chopped tomatoes.
4. Use 1 of onion.
5. Get 2 tablespoons of neutral flavoured oil.
6. Use 6 of peppercorns.
7. Get 1 tablespoon of chilli flakes or dried chilli (obviously the more you add, the hotter the curry).
8. Get 2 teaspoon of turmeric.
9. Prepare 1 teaspoon of coriander seeds.
10. You need 1 teaspoon of mustard seeds.
11. Use 1 teaspoon of cumin seeds.
12. You need 1 teaspoon of asafoetida (optional, but it really does make the curry delicious!).
13. Get 1 tablespoon of curry powder (garam masala).
14. Use 5 of cardamom pods.

Steps to make Curry:

1. Begin by heating the oil in the bottom of the pressure cooker to very hot.
2. Add all the spices except for the turmeric, asafoetida and curry powder. Fry until the spices become aromatic..
3. Add the onion, turmeric and asafoetida. Fry until the onion becomes soft..
4. Add the chopped tomatoes..
5. Add the meat. Do not sear beforehand. The idea is that the meat is to absorb the flavours of the curry. Not searing the meat also ensures that it remains tender..
6. Add the potatoes..
7. Taste for seasoning. If the curry needs more heat, add more chilli flakes..
8. Put the lid of the pressure cooker on and allow it reach high pressure. Lower the heat and let cook for 16 minutes. Allow the pressure to dissipate and remove the lid. Otherwise, if cooking in a pot, bring to a simmer over a gentle heat, stirring every now and then to make sure it doesn't 'catch' on the bottom. Cook until reduced and thickened. A good way to know if the curry is ready, is to check if the potatoes are cooked..
9. To thicken the curry 'sauce', crush a few of the potato pieces with a fork and stir in....
10. Mix and serve with rice. I like to sometimes add a dollop of natural yoghurt on top of each serving. In Asia and Africa, curries are often served with chopped bananas on top and a chutney or atjar (not shown in my picture)..

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