Recipe of Ultimate Curry

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Before you jump to Curry recipe, you may want to read this short interesting healthy tips about The Foods You Pick To Consume Are Going To Effect Your Health.

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Nuts and different seeds is a much better option when you are trying to find a quick snack to enjoy. One of several health benefits of these types of nuts and seeds would be the Omega-3 and Omega-6 that can be found in them. Your entire body will use these types of fatty acids as a building block for creating hormones which your body requires to stay healthy. One thing you may not recognize is that a variety of hormones that you need will only be able to be created when you have these kinds of fatty acids.

By simply following a few of the suggestions above you will find that you can be living a healthier life. Something that you need to actually avoid is all of the processed foods that you can easily purchase in the stores, and start preparing fresh foods for your meals.

We hope you got insight 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 cook it.

The ingredients needed to prepare Curry:

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

Instructions 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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