Singaporean North Indian cuisine

[_DigitaLVampirE_]

I have decided to share my own concoction of a North Indian dish generally enjoyed by Singaporean North Indians. Recipes vary, but all are essentially hot and spicy. Not for the faint hearted or anyone who dislikes breaking out in sweat.

Mutton curry

1. 1 large onion
2. 3 red chillis (chopped)
3. 4 red bird's eye chillis (chopped)
4. 1 cup coconut milk
5. 1 teaspoon ginger paste
6. 1 teaspoon garlic paste

1 teaspoon mustard seeds
5 curry leaves
Half a kilo Mutton (goat meat) (chopped in cubes)
3 bay leaves
4 whole cloves
1 1/2 teaspoon corainder seeds
2 cardamom
1/2 teaspoon turmeric (Haldi powder)
2 dried whole red chilis
1/3 cup vegetable oil
Salt to taste

Make into a paste the first six ingredients in the above list by adding a little amount of water and put it aside.

Make into a powder cloves, coriander seeds, cardamom, turmeric, and mustard seeds.

Mix mutton pieces, salt, and the paste. Keep aside for 40 minutes and then in a pot, in sufficient amount of water, cook on medium heat until the meat becomes tender.

Heat oil in a large skillet. When oil is hot, add chopped red chillis, dried chillies bay leaves, and the above meat. Do not add any remaining liquid from the marinade. This will be needed later. Stir fry on high heat for at least 10 minutes and then add the powdered spices. Fry for two more minutes on low heat and then add the remaining liquid from the marinade dish. Cook on low heat for a further 20 minutes or until the sauce thickens.

Serve hot with plain rice and place a jug of icy cold water nearby.
Get someone ready with a camera and watch you eat.

[HOUDA-K]

I’m not a fan of Coconut cream ~can you substitute it for natural yogurt, or would that be to thick ?

[sania]

I’m not a fan of Coconut cream ~can you substitute it for natural yogurt, or would that be to thick ?

Yogurt can substitute coconut milk perfectly.
Most Indians use yogurt.
It wont be thick because you will again add some water for cooking.
This dish is very tasty indeed and can be eaten with rotis, breads as well.
You can reduce the amount of chillies or avoid them altogether.
Still it will be tasty.
You can add pepper powder at the end, if you want, to your taste.

[HOUDA-K]

I use alot of fresh chillis in my curry, alot of Thai food is alos cooked with Coconut milk.

I do a wicked Chicken Tandoori, Garam Masala & Meat/Vegetable Byrani. As you can I only specialise in a few indian cusines. I couldn't Indian food everyday, because of the spices, but when I do it's a treat.

[Sweeter_Pea]

It gives some foods a very nice taste. I use it when cooking fish sometimes. I think I may have used it with chicken too but I can't remember.

I’m not a fan of Coconut cream ~can you substitute it for natural yogurt, or would that be to thick ?

[Sweeter_Pea]

How did you manage this? i don't even know how to cook West Indian curry and I grew up eating it

I use alot of fresh chillis in my curry, alot of Thai food is alos cooked with Coconut milk.

I do a wicked Chicken Tandoori, Garam Masala & Meat/Vegetable Byrani. As you can I only specialise in a few indian cusines. I couldn't Indian food everyday, because of the spices, but when I do it's a treat.

[_DigitaLVampirE_]

I’m not a fan of Coconut cream ~can you substitute it for natural yogurt, or would that be to thick ?

You can add yoghurt if you wish. Another alternative would be corn flour.
Both coconut milk (not cream) and yoghurt are added to thicken curries.
Corn flour does the same, except without the sweet flavour of coconut milk or yoghurt.