WIN: Small Acts of Rebellion (1)

How To: Indian Curry

Eating at an Indian restaurant (or purchasing a take-away) is not the act of a patriot. It is impossible for those who care about the future of our people to balance their beliefs while aiding and abetting colonisers. If it is a curry that takes your fancy, then indulge yourself in a small act of rebellion and prepare your own. To follow is a simple recipe for an Indian chicken curry for two.

Before we begin, there is a basic food preparation techique that everyone should know:

How to finely chop an onion (without your eyes watering)

Ingredients:

4 tbsp vegetable oil
1 large onion, finely chopped
6 garlic cloves, finely chopped
1 tsp ginger powder
1 tsp cumin seeds (or powder)
1/2 tsp chilli flakes (This is for a mild-medium heat; double for a medium-hot heat)
2 tsp garam masala powder
1 tsp mild curry powder
1 tsp turmeric powder
1/2 tsp paprika
1 tsp coriander powder
1/2 tsp of all spice
1/2 tsp of salt
300g sieved tomato passata (do not use chopped tomatoes or the sauce will not thicken)
50g-100g (a slosh) of double cream
500g meat (about 4 chopped skinless chicken breasts or 6 thighs)*
4 tbsp water
2 tbsp chopped fresh coriander (for more taste, include the finely chopped stems of the coriander plant; only use soft, flexible stems)
1/2 lemon (do not use lemon juice–such as Jif–as this can often sour the curry)

*Alternatively, use an equivalent amount of chopped beef, pork, lamp, or turkey.

Method:

Heat the oil in a pan (a wok is best) over a medium heat
Fry the meat for about 2 mins until it is sealed and set aside in a bowl
Chop the onion and garlic and add into the wok, turning down the heat
Mix all the spices in small bowl
After about 5 mins, add the spices and water to the onions and garlic
Cook for a further 3 mins on a low heat
Add back the meat and stir in the tomato passata
Cook for 5 mins then take off the heat for about 30 secs
After 30 secs stir in the cream and add half the coriander (including all the chopped stems)
Return to a medium heat and cook for a further 5 mins
Squeeze a little lemon over and stir
Serve with rice or naan breads (cheap “own brand” naans taste just as good as the more expensive variety)
This curry was made in the same manner but with pork and boiled cauliflower florets (and no fresh coriander to hand)

Key: tsp = teaspoon | tbsp = tablespoon

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2 thoughts on “WIN: Small Acts of Rebellion (1)

    1. ragsmakepaper says:

      It’s worth it in the long run. Apart from the obvious racial/cultural implications, you’ll know far better what is in your curry (not too much fat, salt, or dog meat), plus – and unlike some non-White eating houses – your hands will be nice and clean.

      N.G.

      Like

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