In the recipe, the spices for the curry include 1 1/2 tsp coriander. Is this coriander powder or coriander seeds? Or fresh coriander? Please clarify. Thank you.
I am referring to this recipe: http://www.mamtaskitchen.com/recipe_display.php?id=13412
By the way, thank you so much for these recipes!
Its obviously not my recipe but as Mamta refers to cumin seeds and doesn't say seeds for the corriander I'd hazard a guess its powder.
Steve
I was just looking at similar recipes and would hazard a guess at coriander powder too!
Fresh coriander isn't really measured in teaspoons in any of mum's recipes so it's definitely not fresh.
Usually she uses coriander powder rather than seeds, so am sure it will be coriander powder.
Will ask her to amend the recipe to make it clearer when she's next online!
THANKS and hope you enjoy!
Thanks for your help. Yes, I've tried 3 of her recipes so far and they have all turned out great. I am a beginner cook but her recipies have been easy to learn and all taste fantastic!
Yes is it coriander powder. I usually remember to say coriander laves when I mean fresh.
Kav, can you edit it for me, tis line is too slow and it will take me forever to go back and log in! Many of the keys don't type well!
By the way, most of the posts answered in the last 1/2 hour by 'Guest' are from me!
done
All i've changed is adding word "powder" if need more changes, let meknow.
I made this yesterday.. the curry and meatballs were delicious and the flavour was wonderful. However, there was a lot of meat for that amount of gravy.. I used 1 1/2 cups of water, simmered for about 20 min but by the end of it, there was pretty much no gravy. =
I pretty much followed the recipe exactly too. Do you usually also find that you have leftover meat?
Another question, in the step which says "fry till oil seperates".. how long does this usually take? Should I be frying on medium or low heat? I am not 100% sure what it's supposed to look like when the "oil seperates" (sorry I am just beginning to cook Indian food). Maybe I didn't use enough oil?
Hello Rebecca
For the gravy, adjust the amount of water to your liking, as he recipe says. For this recipe, I tend to keep gravy not too watery. There shouldn't be any leftover meat.
Oil separates simply means that it begins to show at the edges of the mass, unless you use a lot of it, in which case you see it all around the mass you are frying.
There is no mystery to Indian cooking, you will get confident as you cook more. Everyone here is very helpful, so if you get stuck, come back.
sounds like you used too much heat, and most of the water was driven off. It really is a slow simmer, hardly a bubble. Any higher, and I have found the meat balls (I use sausage shapes for a bigger surface area) become hard, also the reason I only use lamb, and no egg. My cooking time would be only 20 minutes, again because the kofta can get quite hard.
If you leave the lid off (which I do) then there is a fine balance between the water remaining and the amount of fat coming from the meat.
As Mamta says, the oil separation stage is the one to aim for, as in many curry gravies. Its the point at which most of the water has been driven off, and the oil/water emulsion starts to break, so that oil and water phases of the gravy separate. This would not be acceptable in French cooking, but perfect for Indian cooking.
Thanks for your responses. I am eager to try this recipe again next week because even with little gravy, the flavour was still so yummy !
We learn each time we make mistakes.. that's the good thing about cooking.. my first attempt at your chicken jalfrezi failed, but my second try was a great success. :)