Bombay Curry - non TMX

[Wonder]

This curry has been a family favorite for quite a while and I've now adapted it to cooking in the PC and it worked very well. I've adapted the original recipe slightly to make a very mild curry the kids are very happy to eat?

1 kg of beef or lamb ( we've only ever used beef)
1tblsp ghee or oil
2 onions chopped
2 gloves garlic
2 green chillies, seeds removed and chopped
1 tbsp ginger
11/2 tsps turmeric
1 tsp ground cumin
1 tbsp ground coriander
1/4 tsps chili powder
1 tsp salt
400g can tomatoes
1 cup coconut milk

Drop garlic and ginger onto TMX blades at sp 7 for 5secs
Add onions and chillies and chop sp 5 for 5 secs. I generally then stir to get everything to the bottom of the bowl and chop again on sp 5 until our liking which is a fairly fine chop.
Chop meat into 3cm cubes
Fry garlic and onion mixture in oil or ghee until just soft
Add all the spices and stir until fragrant
Add the meat and cook stirring over a high heat until the meat cubes are well coated with the spice mixture.
Stir in salt and tomatoes
Put lid on PC and bring to high pressure cooking for 30 mins
Release pressure ( I use the quick release method but you could use the natural of preferred)
Add coconut milk and simmer uncovered for another 5 minutes or until sauce has thickened slightly.  
Serve sprinkled with fresh coriander and chopped cashews if desired.

I found my PC comes to pressure with just the juice from the tomatoes but depending on how much juice is in the tomatoes and on your pc
you may need to add a little water And then use some cornflour in with the coconut milk at the end.

My kids have always loved this simple curry just served with rice.

This recipe is from Family Circle classic Essential Curries book.

[Halex]

Great Wonder. Will give this a go in my pc. I have all the ingredients. I think ds will eat this, he has just started eating a little spice.

Thanks H

[JulieO]

Thanks Wonder, will copy to try.  Just one question.  In the recipe it says to drain the toms but you say you get yours to pressure using just the juice from the toms, so do you use the whole can, juice and all? 

[Wonder]

Sorry Julie, I had planned to drain but realized there was no other liquid so need the tomato juice. I'll change the recipe.

[Halex]

Have this in my pc. I used 1 chilli instead of 2 in the hope ds will eat this. Looking forward to tasting it

H

[Wonder]

I'm a bit nervous Hally. Hope you all enjoy it.

[Halex]

The flavour is very nice, but I made a huge error ours is very hot, was watching the olympics & read the tumeric wrong, we have 1 1/2 tbs of tumeric, not tsps. Also the one green chiili s from an Indian friends garden so jts hot too
The sauce thickened nicely with 2tsp of cornflour.

So its fine for dh & I, but too hot for ds. I have divided it into 2 containers.

I must admit I didnt think tumeric woud have made that much difference. Will have to try again with the correct amout of tumeric.

Dh& i will enjoy it.

Thanks Wonder

[Wonder]

That's interesting that the turmeric and home grown chillies made a difference. The green child's our WW has are very long and without the seeds seem to have no heat in them. We're the ones you used small or big ones?

[Halex]

Medium in length, but they are pretty hot.  She eats really hot food & grows really hot chillis. I must admit that I was surprised the tumeric made such a difference.

DS will eat the chicken tika paste mixed with cream & thats about it so far.

H

[fundj&e]

is  tumeric hot 

[Halex]

No I didnt think so

[fundj&e]

it must be the fresh chiili from the  garden  did u leave the seeds in

[Halex]

No I didnt as cp was going to have some, but dh & I both tasted it & said not for him.