From the Galley - PORTH CRESSA CURRY
Using the spices below really makes a delicious curry and with using a good quality mild curry powder, you can turn the heat up or down depending how hot you like your curries.
Its a really tasty curry and cooking from scratch with spices makes the meal healthier as you can manage the salt and oil that you use.
For other variations use chicken, lamb plus you can add chickpeas, or vegetables and chilli. When I'm at sea I tend to make curries not as hot or rich.
flat teaspoon - Corriander seeds
flat teaspoon - Mustard seeds
flat teaspoon - Cumin seeds
1/2 teaspoon - Fenugreek
1/2 teaspoon - Asafoetida
1 teaspoon - Garam Masala
1 Cinnamon stick
2 teaspoons - Mild curry powder
1 chilli (to your taste)
6 cloves of garlic
hand full of Peeled Tomatoes
3 x Duck legs (take meat off)
4 medium onions (cut into fine rings)
FOR THE RICE
1 glass of rice
2 glasses of water
1/4 teaspoon - Turmeric
1. Place all spices in your frying pan, you can fry without oil or with.
2. Prepare your meat stir in to spices and brown on a high heat. Place into a bowl to rest.
3. Place all onions and cook until golden brown and translucent. NB: not brown and crispy.
4. Place meat, chopped garlic, peeled tomatoes on top of onions, stir then add water to cover.
5. Bring to the boil, then turn the heat right down low and simmer until reduced. Leave to cool.
6. Add rice into saucepan with the turmeric, add boiling water, boil with the lid on for 2 minutes, then turn heat for 4 minutes, switch off and leave.
Serve up in bowls and eat in the cockpit with the autopilot on.