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In Search of a 'Real' Curry.

by Now Then Sheffield

Recipe by Carly Mountain.

This is a recipe I got from a local restaurant when I was studying in South India. It is for a gravy which can provide a base for most South Indian curries.

Basic Gravy

200g onion 100g tomatoes 4 cloves of garlic 10g ginger ½ tsp of turmeric powder ¼ tsp of chilli powder 8 tsps of coriander powder ¼ tsp of garam masala Salt, oil and 1 cup of water

Cut the onion, tomato, garlic and ginger into slices and blend to a smooth paste. Heat the oil in a pan and add the paste to it. Add spices and gently mix over a low heat. Once the mixture is starting to cook, add water gradually to make the gravy. Using your gravy you can make...

Channa Masala

(Serves 2)

Chick peas 50g 8 curry leaves 1 large tomato, diced 1 tsp oil Gravy 6 tbsps Water 1 cup

Heat the oil in a pan, add the tomato and curry leaves and sauté for one minute. Add the gravy and half a cup of water and bring to the boil. Add chick peas and extra water if needed and cook until the chick peas soften. This is really good served with poppadoms, rice and some yoghurt.


Recipe by Correen Robinson.

This is a curry I discovered at Gopal's Curry Shack at a small music festival in Derbyshire. I ate loads of this curry and got a bit addicted, so when I got home I came up with this tasty recipe to get my fix. Serves 4.


125g paneer 1 onion, chopped 1 tbsp of cumin seeds 2 tbsp of ghee or vegetable oil 1 knob of ginger, chopped 1 tsp coriander 1 tsp turmeric 1 ½ tsp of chilli powder 1 mug of frozen peas 1 tin of chopped tomatoes 1 red pepper, sliced 1 tbsp of chopped jalepeno peppers

Put the ghee in the pan and heat whilst you chop the paneer into bite-sized chunks. Add the paneer to the ghee. Fry until it is browned and then remove it from the pan and put it to one side for later.

Add the cumin seeds, onion and ginger to the pan and cook until the onion has softened, then stir the red pepper and jalepeno peppers into the mix. After four or five minutes, pour the tin of chopped tomatoes into the pan and season with the coriander, chilli powder and turmeric. Simmer the mix for another five to ten minutes and then add the frozen peas and paneer for another ten minutes or until the peas have softened and cooked.

Serve with vegetable pakoras, onion bhajis, naan bread and a big grin.

by Now Then Sheffield

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