Then's Musings

My first trial Kurma Curry;)

Cooking never been my passion. But somehow recently i realise, cooking has been passion rather than a torture;)Is it because i’m getting fedup of eating out many years or just tht following the saying that the way to a man’s heart is through his stomach:)

hmm..so here is my first trial of Kurma curry.Since this is my hubby’s favorite, i thought of give it a try;)

Ingredients as follows:

Eggs 4 nos/500g chicken /mutton/vegetables

Coconut milk – ½ cup

Ghee 150 g

cinnamon,star anise,clove,cardamon,fennel and cumin,(fry food 10g)

Green chillies 4-6 nos

Kurma curry powder(Babas brand)

Onions 50g

curry leaves 2g
Tomatoes 200g

Ginger 50g

Garlic 60g
water 700ml

salt 16g

Cooking Method

Pour 150g of ghee into heated wok

Then fry cinnamon, star anise,clove,cardamon,fennel and cumin (fry food) into wok

Add 50g of onion rings,2g of curry leaves,200g tomatoes(cut into 4) and followed by blended 50g ginger and 60g garlic

Add 500g of chicken/mutton/vegetables and stir for 1 minute. Then add 65g of Babas kurma curry powder,250g of potatoes,700ml of water and 16g of salt and cook covered for 15 minutes or until the meat becomes tender.

Then add 50g of coconut and 20g of cashew nuts,blended with 200ml of water and allow it to cook for 2 minutes. (Grated coconut can be replaced with full cream milk or yogurt.)

Decorate Babas kurma curry with 5g of coriander leaves.Babas kurma curry is now ready to be served.

Enjoy!!!

 Subscribe in a reader | Subscribe to Then's Musings by Email

1. poobalan, on February 3rd, 2008 at 6:03 am Said:

   well, i certainly enjoyed it. Wonder when the next kurma curry is to be served? 🙂

2. thenmozly, on February 4th, 2008 at 2:33 pm Said:

   heheheh..soon if you help me out in the kitchen:)

3. Mahendran, on February 4th, 2008 at 6:29 pm Said:

   hahaha..wow..looks nice 😀

4. Raju, on February 28th, 2008 at 4:10 pm Said:

   You did good.

   Soak the babas kurma powder in water. You don’t want to throw dried powder into the pan, it will burn it. When you soak it, the powder should expand to twice it’s size, then put it in.

   To give the curry some body, grind in a blender, ginger, onions and garlic. Marinate the meat in this blend, then throw the whole thing into, pan after spices are cooked. Cook until the blend dissolves and meat is cooked.

   This way you can reduce coconut milk, or other highly saturated polyfatty acids. Better for your health.

5. prema, on February 29th, 2008 at 12:50 am Said:

   hi, well, i didnt enjoy cooking so much too but recently i have been more active in trying out new recipes…and am begining to enjoy doing it…i guess the more successful we are with what we do…it gets us trying more recipes…wonder if that makes any sense…enjoy…

6. santhi, on June 16th, 2008 at 11:02 pm Said:

   good one..im gonna try it soon..heheheh

7. Aryaputra, on July 18th, 2008 at 3:54 pm Said:

   Sounds nice. I will go for yogurt, not a fan of coconut milk.

   Miss my dads cookings, he doesn’t use these baba’s or alagappa’s powder, we(my bro’s) will be cycling to the one and only Mill Grinding shop in my town ( btw..still there) and grind the chillies and coriander. There are some other stuffs that he add to grind together, but can’t remember. 🙂 The taste…Hmmmm, really miss it.

   My wifey also makes wonderful Veg Kurma curry..LOL. 😀

   Cheers!!!

Leave a Reply

Name (required)

Mail (required)

Website

Δ