September 23, 2011 in Uncategorized
In my endeavor to post more food related blogs – lest my readers think all I do is make and eat cake, I decided to start making a note of what I cook and see if anything worth blogging about comes out. So, last night I made some mince curry and had it with the rotis I bought at the Porters Market (http://outdoormarket.co.za/) a few weeks ago.
Cooking is more of an instinct for me where there is no real right and wrong. Sure, the major principles are important but you cannot be a good cook unless you “feel” it. You need to engage all your senses and rely on what feels right. Although, if you’re like my hubby who, in the early part of our relationship, thought stuffing a whole chicken with a can of tuna before roasting it was “right” then we need to go back to the drawing board – and, you’re in the right place. The bloggers you are surrounded with are REAL PEOPLE not gourmet chefs – and we’re always ready and willing to advise and make suggestions.
So, let me tell you how I made the curry:
1 large onion, finely chopped
3 medium carrots, chopped
1 tbl crushed garlic
1 tbl heaped curry powder (in the brand and strength that you prefer)
400g lean mince
1 tbl tomato paste dissolved in about 4 tbl boiling water
1 (410g) can chopped tomatoes
1 tsp tumeric
3 tbl chutney
3 potatoes, peeled and chopped quite small (so that it cooks quickly)
125ml frozen peas
I heated some oil in a pot and fried the onion until soft and just starting to get a bit of colour. I added the chopped carrots and allowed that to start to get soft. I tossed in the garlic and quickly added the curry powder. You need to work quite quickly at this point as you don’t want the spices and garlic to burn (which happens very fast). Add the mince and fry until the majority of the meat is starting to turn brown. Add the tomato paste and canned tomatoes and stir through before adding the tumeric and chutney. Add the potatoes and allow to come to a rapid boil. Leave the lid on and turn down the temperature of the stove and allow to simmer (make fairly fast bubbles) for about 20 minutes. Test the potatoes to see if they are soft. If not, allow to simmer for another 10 minutes before checking again. When the potatoes nearly done, add the peas and allow to cook for another 10 minutes. While this is happening, heat up your frying pan and start frying off the rotis. Scoop a generous spoonful of the curry into the roti roll up and enjoy.
Notes: As I am feeding a 3 and 6 year old, I kept the curry very mild and didn’t include chillis or anything more spicey. This recipe is just a starting point. Play around and find what you like. The other point is that it is well worth getting a good quality roti from a human being rather than one that is churned out in a factory type environment. I know that you could probably find an easy recipe to make it yourself but the rolling out of the rotis into perfect circles freaks me out a little.
At the end of the day, it’s okay to play with your food. That’s the only way you will find out what works and what doesn’t ;o)