Pea curry for adults

Curry dishes were invented in India hundreds of years ago and are only remotely associated with the spice of the same name. I first cooked this dish for the graduation party for about 40 people.
Since then, it's the usual feeding when friends carry their fresher children to me.
The kids then get rice pamps with fruit as they wish ... Or they are sedated with some hipp stuff ...

Recipe for 4 large portions

Ingredients:


150 g of cashews, raw
2 large onions
3 cloves of garlic
Fresh ginger (or ginger powder)
Thistle or sunflower oil
500 g of mixed minced meat
2 cups whipped cream
Parboiled rice
Sweet curry powder
Galangal powder
Curcuma powder
Black pepper
Tomato paste (tube)
salt
sugar
Bright sauce binder
butter

1 large pan with lid
1 pot with lid

Here we go:


Sauté 150 g of unroasted cashews, 3 chopped cloves of garlic, 3 tablespoons of diced onion, 1 tablespoon finely chopped ginger (or 1 teaspoon of ginger powder) in a large pan in 4 tablespoons thistle oil until the cashews are lightly browned.

Add 500 g of mixed hack and fry with stirring.

Pour in 400 ml of sweet cream. Season with salt, black pepper from the mill and 1 tsp galangal, turmeric and plenty of sweet, Indian curry. Cover it, simmer.


Heat 3 tablespoons thistle oil in a small saucepan. 2 tablespoons of cubed onion in glassy saute. Add a large beaker (about 125 g) of parboiled rice. Stir well, so that nothing burns!

When the rice is glassy and the onions start to turn brown, do not whip in 2 cups of cold water. Salt, add a dash of tomato paste from the tube, cover with lid and simmer.

After 10 minutes, add 300 g (1 pack) frozen meat to the minced meat. Sprinkle a pinch of sugar, stir.
Turn the heat on briefly until the peas have thawed, stir, then continue to simmer.
At the end of the cooking time (total 25 min.), Thicken liquid with a little flour or cold butter (or Mondamin Fix-Saucebinder). If necessary, pour the remaining 100 ml of cream.

If the water in the rice pot is overcooked and it begins to crackle down below, then you should take the pot from the fire, because it can be served!

To taste, put Sambal Oelek and Sambal Manis on the blackboard. Because we know all: Some like it hot!


As a light beer or a light white wine is suitable.

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