This "chain" of processes gives you a range of choices of advance preparation;
from frozen cubes of ginger, garlic or chilli paste, to a fully prepared dish.
You need:
- a free afternoon and the kitchen to yourself
- freshly roasted and ground spices (suit yourself)
- pile of onions, chillies, garlic, fresh ginger, tomatoes, meat of your
choice.
Method
- peel/skin/deseed/remove bones, fat and gristly bits as appropriate
- put bones into pan of water, bring to boil, remove scum and leave to
simmer
- cube the meat, depending on how much you have freeze some
- chop chillies, put through blender, put some into icecube tray and
freeze, put the major part into a bowl
- repeat with ginger
- repeat with garlic
- mix the chilli, garlic and ginger pastes, put half into small
containers and freeze
- chop the onions
- put about a quarter through the blender, into small containers and
freeze
- gently fry another quarter until golden brown, drain, cool, blend
and freeze
- chop the skinned tomatoes
- take your reserved chilli, garlic, ginger paste mix, remaining onions
and chopped tomatoes, together with your choice of whole and ground
spices and make 'daag' as above.
- remove half, cool and freeze
- strain the stock from the simmering bones
- put the fat and gristly bits in a pan, with oil if necessary, over
a medium/low heat and keep an eye on them, they need to get well-
browned
- add the cubed meat to the remaining 'daag' and sauté gently
- add some spices
- add some of the stock and set to simmer gently with a wellfitting lid
- add the rest of the stock to the browned fat and gristly bits and
set to simmer gently
- get a Cobra from the fridge and have a drink
- set some rice to cook
- before the curry gets to the garam masala stage remove all but that
is required for your meal, cool and freeze.
- strain the stock from the fat and gristly bits, boil rapidly to
reduce, cool and put in fridge or freeze in icecube tray for future
use
- add garam masala and chopped mint/coriander (optional) to the curry
cover for a few minutes before serving.
- chop the best of the gristly bits, add a little of the stock, cool
and put in the cat/dog bowl
- serve the meal and inform the others (if any) that they're doing the
washing up.
