Chocolates

Are the curries recipes we are given on tele magazines or cookery books authentic or are they adapted?

OK, so I have followed some of the Recipes From cook books ect, but am I eating athentic ethnic cuisine or crap?

You want authentic? here goes
Saute onions in oil til golden brown, soft and mushy… the longer u spend cooking the onions the better your sauce for the curry will be…now add ginger/garlic paste and 2 green chillies finely chopped. again brown for a few mins.
then add one teaspoon cumin powder
one teaspoon coriander powder
one teaspoon red chilli powder or half tsp if you want milder
one teaspoon garam masala powder
one and a half teaspoon salt
stir in all the above into onions, ginger.garlic and chillies.
if you are making a dry curry like a karahi or masala based add tomato puree or for a more saucy base curry add tinned chopped tomatoes…then just add chicken or lamb or veggies. add a few cups of water or less for a drier base and cover and cook….enjoy!!!! for a very authentic flavour before adding the onions to the oil add some black large cardomons and cinamon sticks to the oil and then add onions. Once curry is cooked sprinke over freshly chopped coriander.

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