Jim Dickson's Curry Corner


	JIM DICKSON'S CURRY CORNER Curry recipes with the Radio Birdman bassist The Classic Petersham Inn Jim Dickson Curry Kitchen Lamb Curry (Courtesy of Greg Foster) Ingredients: Oil or Ghee 6 Cardamon Pods 2 Cinnamon Sticks 3 Onions finely sliced 6 cloves of Garlic 2 Tablespoons Ground Coriander 4 Teaspoons Ground Cummin 1 Teaspoon Turmeric Powder 1 Teaspoon Ground Cloves 1 Teaspoon Ground Nutmeg Chillies........(Fresh or Powdered.as much as you can stand.Start with 1 Teaspoon and go on from there) 3 Chopped Fresh Juicy Tomatoes Water 1 kg Diced Lamb 1 Tablespoon Paprika 3 Tablespoons Yoghurt Salt Sugar Method: In a heavy base saucepan, heat the Ghee or Oil and Fry up the Cardamon and Cinnamon for a few seconds to release their flavours Add the onions and garlic and cook until they turn golden Add Ground Spices and Chillies and get a great aroma happening Add the Tomatoes and cook until a thick Gravy is created. Add a little Water if mixture becomes too dry Add Yogurt (off the heat) and stir it in Return to heat and add Lamb Bring to simmer and add a little salt to taste Lower the heat, cover and cook for 1 to 1 1/2 hours or until Lamb is cooked A little sugar added helps lift more flavour from the dish and should be stirred in once cooking is done ...NOT TOO MUCH THOUGH!!! Serve on a Bed of Basmati Rice garnished with fresh Coriander and Lime Pickle Cabbage Curry Sri Lankan Style (Mallung) 1/4 Cabbage 2 Onions 4 hot chillies Turmeric Powder Ground Maldive Fish (or Prawn Powder) Dessicated Coconut Juice of fresh Lemons Finely Chop Cabbage and Onions Place in large saucepan with sprinkle of Water Add 1 teaspoon Turmeric, Chopped Chillies and 1 Tablespoon Maldive Fish Add 1 Spoon Lemon Juice (or more later for taste) Cook for 6 minutes or until Cabbage is Soft Add 2 tablespoons Coconut...mixing in well Allow Coconut to absorb excess liquid. (Salt to taste....generally unnecessary as fish provides the taste) Serve hot or cold with other curries. "This curry , when well done, is a gas!" Kukul Mas, a Sri Lankan hot chicken curry 2 onions 4 cloves of garlic ginger ghee chillies (the more red chillies the better) curry leaves coriander seeds fresh coriander cumin seeds fennel seeds cinnamon turmeric powder fish sauce 3 or 4 ripe tomatoes (or a can of tomatoes} cardamom pods tamarind paste (or a dash of vinegar) chicken thigh fillets a can of thick coconut milk basmati rice poppadums mango chutney Chop finely the 2 onions, 4 cloves of garlic and a teaspoon of ginger. Fry in ghee along with the fresh chillies and a handful of curry leaves. Meanwhile, grind a tablespoon of coriander seeds, a spoon of cummin seeds and half a spoon of fennel seeds. Add a piece of cinnamon to the frying onions. Chop the tomatoes. When the onions are cooked, add the ground spices along with a teaspoon of turmeric powder. Mix well with the onions, adding a dash of fish sauce {amount to suit taste}. Add the tomatoes and stir into the spices. Add some bruised cardamom pods and some tamarind paste {or the dash of vinegar}. Cook until tomatoes are broken down, then add the chicken thigh fillets. Make sure the chicken is well coated in the sauce then reduce the heat, coverand simmer for 25 minutes. When the chicken is cooked, stir in a can of thick coconut milk. Stir until the sauce is well mixed. Remove from heat, garnish with fresh coriander and serve with basmati rice, poppadums and mango chutney. "Don't be afraid to experiment. Cooking is like jamming!!"