Notes From Mom

Laundry

Separate whites and greys (load 1) from blacks and colors, including jeans (load 2) and bedsheets and towels (load 3).
When drying, merge loads 2 and 3. Load 1 is dried separately.

Mutton (or Goat) and Beef Curry

Ingredients

1 small sized strainer full of cubed meat (perhaps a little less than double for a larger strainer – * ERR ON THE SIDE OF CAUTION* You can always add more spice after tasting the curry sauce near the end of its cooking if necessary)
1 onion of regular size
1 piece of ginger
1 clove of garlic
A small amount of mustard seeds

Directions

Make a curry paste: 2 tsps. Chili, 1 tsp. coriander, ¼ tsp. turmeric, ¼ tsp. meat masala.
Chop ingredients
Put some oil in the pot and heat it below the smoke point.
When the oil is hot, put in the mustard.
After the mustard seeds have been popped, put in the onions and ginger and ¼ tablespoon of salt.
After sautéing, add the garlic.
When the contents are brown, add the curry paste.
Sautee continuously, turning the stove to 4.
When a fragrant aroma is released, add meat.
Add a little water so the meat is covered.
Boil contents.
 When the meat is boiled, turn the stove to 2.
Cover and cook for one hour. Taste. If more spice is necessary, add it no and stir. Add less than you think more water will evaporate shortly. *ERR THE ON SIDE OF CAUTION*
Check water level and salt every half hour. Keep tasting the curry sauce.



Butter Chicken

Ingredients

3 chicken breasts
One onion
One clove garlic
One piece of ginger
One tomato

Directions

Cut the 3 chicken breasts, one onion, one clove garlic, one piece of ginger, one tomato.
Heat on high.
Add onions and ginger, add garlic last.
Sautee, and add a half tsp. of chili powder.
Add curry paste. Can be found at ethnic food stores.
Add meat, cream and sauté. Bring to a boil.
Cook on low heat for 45 minutes to an hour.
Taste to pleasure. Possibly add water or a small amount of milk to dilute.  *DO NOT USE TOO MUCH*

Fish Curry

Directions

Cut the fish into pieces.
80 mL of chili powder.
¼ turmeric
Immerse (prior to cooking) 15 pieces of tamarind. (Overnight is ideal, but a few hours is fine. It will help the taste.)
Pop some mustard in. Cover your eyes.
Add 1 onion and sautee.
Add a piece of ginger, chopped.
Add garlic.
Sautee.
Add warm water to spices and put into stove.
Take off stove and cool.
Put the tamarind and water and a half cup of water into the contents.
Add salt.
Add pieces one by one. Make sure fish is immersed.
Taste. Adjust as necessary. *YOU CANNOT MESS UP, JUST DON’T GO OVERBOARD.*
Boil.
Cook at 4 for an hour.