So take the Madras Curry. About 20 ingredients go into it, but the strongest notes reflect the style of southern India.
Mustard seeds, peppercorn, red chilies to start, and then a paste of cumin, coriander, turmeric with lemon juice is mixed. That's added to the sauce pan along with tomatoes, tomato sauce, coconut and the chicken. If that's too mild, chilies go into the phaal - eat it and you get a certificate.
Minutes later you know you're alive, which is maybe why the British took to Indian food and had their own Brick Lane in London, the inspiration for this restaurant.
Brick Lane Curry House is located at 34 Franklin Avenue in Ridgewood, New Jersey. For more information, please visit www.bricklaneridgewood.com.
Recipe: Madras Curry
2 tsp of oil
1 tsp Mustard seeds
5 Whole red chili's
8-10 Curry Leaves
1 Large onion, finely chopped
1 small piece of fresh Ginger, finely chopped (about a Tsp)
4 Garlic Cloves, crushed
¼ Tsp Fenugreek Seeds
½ Tsp Red Chili Powder
½ Tsp Ground Cumin
½ Tsp Ground coriander
1 Tsp Turmeric
Salt to taste
1 large tomato, chopped or pureed
4 oz Tomato Sauce
8 oz Coconut Milk
2 Tsp Lemon Juice
½ Tsp Coriander leaves
½ Tsp Garam Masala
1 LB Chicken Breast, Chopped into bite sized cubes
1. To create the masala, combine ground coriander, cumin, turmeric, pepper, chili, garlic, ginger and lemon juice in a bowl to form a paste. Set aside.
2. Heat 1 tablespoon of oil in a large saucepan over medium heat and add the mustard seeds, fenugreek seeds and curry leaves.
3. Add the onions, whole red chili, ginger and garlic cloves cook for 5 min.
4. Add chopped tomatoes and let it cook for another 2 min.
5. Add all of the masala paste from step 1 and cook until masala is cooked properly (about 2-3 minutes). Add tomato sauce stir and cook for a few minutes and then add the coconut milk and let it cook for another 2 to 3 min.
6. Add the meat and cook it for 5 min. Continue cooking, stirring, for 2 to 3 minutes, or until the meat is browned.
7. Add the coriander, salt, garam masala and simmer till meat is tender.
8. Serve with rice and raita. Top with Chopped ginger and a curry leaf.
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