Yasmin’s Family Curry Recipe

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Yasmin’s Family Curry Recipe

By Sun Patel
July 19, 2007

Hello, Useless Knowledge patrons. I noticed a few of you share some recipes from time to time. It is a great opportunity for us to learn a little about each other and create new, exotic flavors in our kitchen. I am very appreciative of new, exciting meals to try.

With this in mind, I would like to share my wife Yasmin’s tried and true recipe for Indian curry. It has been in her family for years and is a favorite among our family, friends, and dinner guests. Curry is not for those who do not enjoy hot, spicy food. For those of you who do, however, you are in for quite a treat!

This recipe below is for a tasty dish that generously serves two hungry people. If cooking for more, simply double the recipe, and so on, until you have the right amount to adequately supply your guests, with what I hope, they will consider to be a delicious, fulfilling meal.

Ingredients You Will Need for Yasmin’s Family Curry Recipe:

3 1/2 tablespoons vegetable oil (We prefer extra virgin olive oil for health reasons. It also lends itself well to this dish.)
1 1/2 large onions - finely chopped
3 cloves garlic - finely chopped
10-12 dried red hot chili peppers
4 whole cardamom pods. (Check the ethnic foods section of your local market for this ingredient. If unavailable, most Asian and Indian markets, and green grocers, should have them.)
1 1/2 teaspoon ground cumin seed
2 teaspoon ground coriander seed
1 teaspoon dry ginger powder
1 ½ teaspoon turmeric
3 teaspoons concentrated tomato puree (canned from the supermarket is fine)
salt to taste (usually ½ teaspoon)
Your choice of chicken cut into small bit sized pieces, tofu cut into 1 inch cubes, or one can of chickpeas

Directions for Creating Yasmin’s Family Curry Recipe:

Heat the oil in the skillet over a high heat. Add the onions when it starts to crackle a bit.

Stir-fry for approximately 3 minutes. Then add the chili peppers and cardamoms. Continue to cook all the contents for a few more minutes until the spices have increased in size.

Add the garlic, stir. Turn the heat down to low and cook for 12 minutes. (Be careful not to burn it.)

Add the cumin, coriander, ginger, and turmeric. Cook over a low heat for 2 or 3 minutes, stirring occasionally.

Add 12 fluid ounces of hot water, tomato puree, and salt. If using chicken or tofu, add it into the pan at this point, cut into bite sized pieces or 1-inch cubes. If you are using chickpeas, add them at this point, also. Stir sauce often. (Add a little hot water if need be. Yasmin usually does to give it a saucier composition.) Simmer on low heat for 35 minutes. (If the dish includes chicken, an additional 5 minutes of cooking time may be in order, depending on your preference for doneness.)

Note: While Yasmin always adds the chickpeas during step 5, some cooks prefer to add them towards the last ten minutes of preparing this dish. Please also note, that Yasmin’s sauce is a bit juicier than others. It will appear slightly more liquid-like and succulent than traditional restaurant style curry. We all really enjoy it this way! We even serve it with pita bread, cut into fours, for dipping.

Upon completion, you should have a thick, hot saucy dish!

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About the author: Sun Patel lives with his wife Yasmin in New York City. They are the proud parents of six children, all of which work in the medical profession within the tri-state area. They are also delighted to be the grandparents of four children. Sun’s passions are food, words, health, and nature. His motto is: Living life, loving always.

Email: sunpatel44@yahoo.com

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