Cooking Up a Bombay Curry

recipe

If you’re a regular reader of mine, you’ve probably noticed that I don’t write food or recipe posts but lately I’ve been really enthusiastic about cooking and making new meals from scratch at home. A few weeks ago, me and a friend made these gorgeous Thai fishcakes from a one of my mum’s old cookbooks but it never occurred to me to blog about it! So the other day, we tried our hand at another recipe from that book for a Bombay Curry and I thought I’d give food blogging a go and share the recipe and method with you!

What you’ll need:

curry edit

1 tbsp of oil (any kind!)
1kg of cubed beef or lamb (we chose beef but if you prefer lamb, the method is the same)
2 onions, chopped
2 cloves of garlic, chopped
1 tbsp of fresh ginger
1 and a half tbsp turmeric
1 tsp of ground cumin
1 tbsp of ground coriander
2 green chillies, chopped (we only used 1 and a half chillies but you can use up to two, based on your taste preference)
1/2 – 1 tsp of chilli powder (again, you can use slightly more if you prefer spicier food)
1 tsp of salt
400g can crushed tomatoes
1 can of coconut milk
Naan bread (optional)
Plain white rice (optional)

What to do:

(Cooking time: 1-1/2 hours, serves 4-6)

1. Heat the oil in a pan, adding the meat in small batches and cooking until brown and then remove from the pan.

2. Once all meat has cooked, put the chopped onions into the empty pan and cook until soft and slightly browned.

Step 1 and 2

Step 1 and 2

3. Add the garlic, chilli, ginger, turmeric, cumin, coriander and chilli powder to the onions and stir until well heated through.

4. Return the meat to the pan and stir until well coated with the spices.

Step 3 and 4

Step 3 and 4

5. Stir in the salt and the tomatoes then simmer, covered for an hour till an hour and a half or until the meat is tender.

6. Stir in the coconut milk and simmer again for 5 minutes until the sauce has thickened slightly.

Step 5, 6 and 7

Step 5, 6 and 7

7. Serve and enjoy!

This recipe, although it takes quite a lot of preparation, it’s a lot of fun to make – especially when there’s two of you and its absolutely delish! As you can see, we served it with plain white rice (boil in a bag – super easy) and naan bread but there’s tons of other yummy things you could serve it up with. I hope you enjoyed my first food blog – this was something new and different for me to write but I really enjoyed it so I’m hoping to do some more in the future 🙂

Love Jenny

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7 thoughts on “Cooking Up a Bombay Curry

  1. Thank you for sharing this recipe, Jenny! I must confess that I’m not the best at cooking, but it’s something that I’d like to get better at, and I think even I (arguably the most useless cook in the world!) will be able to follow this one okay, haha 🙂
    I really love reading these kind of posts from you, hopefully there will be more in future?
    Hope you’re having a lovely week! 🙂 xx

    • I’m not a great cook either! But like you said, this recipe is really easy to follow and there’s very little you can actually mess up with it! It was so yummy so if you do get around to making it, let me know what you think! I’m not even a huge lover of curry or Indian food and even I loved this!

      I loved writing this post and taking the photos – it was nice to do something different so I’m hoping to do more posts like this next time I venture into the kitchen to make something new!

      Thanks for your comment! Hope you’re having a lovely week too 🙂 xx

  2. Pingback: Recipe: Prawn & Tomato Tagliatelle Pasta | Jenny in Neverland

  3. Pingback: Guest Post: 5 Healthy & Fun Ingredients to Add to Your Homemade Bread | Jenny in Neverland

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