Friday, June 27, 2014

Fried Kima

I don't know whether such a recipe exist or not and if yes..then whether I have made it right or not. But this is an accidental outcome of the hesitation of throwing away the leftover chicken curry and I happened to have kima in the fridge. But whether or not I followed the rule...the dish tasted good. Its a dry dish and I  ate it with the pulao I made.

Dish Reminder:

  • I used the left over chicken curry which is the basic curry base we use. In case you don't have the curry you can make a fresh one.
Curry Base:
Serves 2

  • 1 medium onion - thinly sliced
  • 1 medium tomato - chopped
  • 1 tsp ginger-garlic paste
  • salt
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 2 tsp red chili powder
  • 2 green chilies chopped
  • Heat oil in a pan.
  • Put the cumin seeds and let them sizzle.
  • Put the sliced onion. Sauté them until they are golden -brown.
  • Add the ginger-garlic paste now.
  • When their raw flavor is over add the tomatoes.
  • Cook covered until the tomatoes are fully cooked and mashed.
  • Now add salt and all the spices.
  • Mix evenly.
  • Add water and cook covered so that the masalas get cooked.
Fried Kima

  • Curry base
  • Minced meat - 250gm ( You can use any kind of meat.I used lamb.)
  • 1/2 cup peas
  • 1/4 cup cashews
  • 1/4 cup raisins
  • 2 tsp sugar
  • Throw the minced meat in the curry base and stir vigorously until they are that they don't create big lumps. The minced meat should be grainy not chunks.
  • When they are fully cooked you will see the curry becoming very very dry.
  • Add the peas and sauté for a little.
  • Now add the cashews and raisins.
  • Cook them through for 5-7 minutes.
  • Do not add water, the meat will be cooked from the its own oil oozing out of it.
  • Add the sugar.
  • Taste and adjust the seasoning.
  • Put off the flame after 5 minutes more of simmering.

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