Herbie’s Saturday Curry
This Hemphill family recipe is one Herbie makes on Saturdays for Sunday night dinner, a favorite of cooks for over 30 years.
Ingredients
- Herbie's Curry Powder Medium Madras · 2 tablespoons
- Olive Oil · 2 tablespoons
- Herbie's Panch Phora · 1 tablespoon
- Onion, chopped · 1
- Beef, lamb or chicken cut into 1/2 inch cubes · 1 pound
- Lemon juice · 2 teaspoons
- Whole pealed tomatoes, fresh or canned · 16 ounces
- Herbie's Spices Garam Masala · 2 tablespoons
- Tomato paste · 2 tablespoons
- Herbie's Spices Curry Leaves · 8
- Herbie's Spices Chaat Masala · 1 teaspoon
Instructions
Heat a heavy based pan, add curry powder and dry roast, stirring continuously with a wooden spoon for around 2 minutes, being careful not to burn.
Add oil and make into a paste.
Add Panch Phora and stir until seeds start popping.
Add onion, over a medium heat and stir for 2 minutes, do not overcook.
Add meat, about 6 pieces at a time, making sure each piece is browned and coated with spices.
Add lemon juice and tomatoes, roughly chopping tomatoes while stirring.
Sprinkle Garam Masala over surface.
Add tomato paste, curry leaves and salt, stir and turn off heat, cover pot and place in oven at 125 degrees C. for 2 hours.
Allow to cool, store in fridge then heat and serve next day.
Jenny's Tip: - Herbie’s famous Saturday Curry started after he would show how to make a curry powder during a Thursday evening Spice Appreciation Class. With a freshly-made bowl of curry powder available every week, it became a habit for Herbie to prepare a curry on Saturday morning, which would cook during the day and provide a weekend meal for the family.
The delicious aroma of the curry would permeate the shop whilst cooking on Saturday, and customers soon began to ask for the recipe and the spice ingredients. The recipe can be made using any red meat.
A riddle by Saint Aldhelm, a seventh-century Bishop of Sherborne
I am black on the outside, clad in a wrinkled cover,
Yet within I bear a burning marrow.
I season delicacies, the banquets of kings, and the luxuries of the table,
Both the sauces and the tenderized meats of the kitchen.
. . . I am Pepper !
Frolic Viognier
Frolic is a single-varietal of the white grape Viognier from a single vineyard.
Chaat Masala
A spiced salt that is used in Indian cooking. Compliments potato & vegetable dishes.
Curry Powder Medium Madras
Herbie's Spices Medium Curry Powder is a classic Madras-style of Indian Curry with a mid-range heat level of 5/10. This curry is suitable for all recipes that simply state to “add x amount of curry powder”.
Garam Masala - Spice Mix
Garam masala is the type of spice that when you open the pack and inhale the flavors, you’ll collapse in ecstasy and moan loudly right there on your kitchen floor. This is a spice blend that gives flavor to dishes without adding heat.
