With an abundance of Bhut jalokias i decided to make a Madras Curry based sauce.
No curry paste from a jar here though.
HEre is what i did.
Heat a table spoon oil in a pot and drop a tsp of mustard seeds (mix of light and dark) in the oil. The desired wersult is to have the oil hot enough to make the seeds pop but not burn. You will want to put a lid on while they pop.
I then threw in 3 finly chopped Challots, a diced clove of garlic and a teaspoon of grated fresh ginger.
Let fry gently for a minuite and droped in the crushed dry spices. All the seeds go in the morter and pastle and get ground to powder.
1 teaspoon Cumin seeds
2 teaspoons coriander seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon ground tumeric
1/2 teaspoon ground smoked Paprika
6 black pepper corns
1 teaspoon salt
2 whole cloves
Stir this in for 30 seconds and chuck in 2 skinned and seeded tomatoes and 4 Bhut Jalokias...... all coursly chopped. I also chucked in half a cinemon stick and a teaspoon of sugar at this point. I let this come up to the simmer and poured in about an equal quantity of white vinigar to what was already in the pot. Half a cup id say.
Then in went about half a dozen fresh curry leaves and with the lid on..... simmered for 5 to 10 minuited to soften everything up.
Poured in the Food Processor and with the blades running, sprinkled in about 1/2 to 3/4 teaspoon of xanthan gum.
Poured strain into bottles hot.
Its bloody delicious and will just get better as it ages a bit and all the spice flavours come out to play.
cheers
No curry paste from a jar here though.
HEre is what i did.
Heat a table spoon oil in a pot and drop a tsp of mustard seeds (mix of light and dark) in the oil. The desired wersult is to have the oil hot enough to make the seeds pop but not burn. You will want to put a lid on while they pop.
I then threw in 3 finly chopped Challots, a diced clove of garlic and a teaspoon of grated fresh ginger.
Let fry gently for a minuite and droped in the crushed dry spices. All the seeds go in the morter and pastle and get ground to powder.
1 teaspoon Cumin seeds
2 teaspoons coriander seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon ground tumeric
1/2 teaspoon ground smoked Paprika
6 black pepper corns
1 teaspoon salt
2 whole cloves
Stir this in for 30 seconds and chuck in 2 skinned and seeded tomatoes and 4 Bhut Jalokias...... all coursly chopped. I also chucked in half a cinemon stick and a teaspoon of sugar at this point. I let this come up to the simmer and poured in about an equal quantity of white vinigar to what was already in the pot. Half a cup id say.
Then in went about half a dozen fresh curry leaves and with the lid on..... simmered for 5 to 10 minuited to soften everything up.
Poured in the Food Processor and with the blades running, sprinkled in about 1/2 to 3/4 teaspoon of xanthan gum.
Poured strain into bottles hot.
Its bloody delicious and will just get better as it ages a bit and all the spice flavours come out to play.
cheers
