Topic: Food & Wine in Argentina
Curry in Buenos Aires, cooking with Bob Frassinetti.
See Curry recepi Image Gallery:
Curry in the Kitchen
Ingredients that Serves 4.
Meat -anything from red meat filet mignon, entrecote, tenderlion, etc... to
chicken & pork. 500 grs per person.
Curry powder:any brand from UK with West Indian prime material... other
great ones are from Japan. Smooth, Mild or Hot... that's up to you.
Olive Oil any brand, remember extra virgin not good for cooking, just to
enjoy in raw!
Water 1/4 cup and as much extra as you need to keep the sauce not too thik.
Salt a pinch
Pepper to taste
Tabasco sauce the more you put the hotter it gets... go trying it.
concentrated soup cubes just one --- more than enough
Red pepper 1
Tomatoes 2
cow milk 1/4 cup
coconut milk 1/4 cup
green onions 3- 4 units
potatoes 1-2 units
apples 1-2 units
peaches 1
chutney 2 tablespoons
apricot mermelade 2 tablespoons
white rice to be cooked appart. TIP, per cup of rice you must put 2 of
water, let boil with the cover on then lower the heat to medium. Cook for
15-25 min. When done, dont take the cover off for 5 extra min... you wont
believe how great it is. And if you want to put some special something,
smash a garlic clove and put a thin layer of oil in the pot, and put the
rice inside till it's transparent white, then pour the water and cook as
explained... Muummmmm!
We start off with two basic ingredients : a good bottle of wine and a pot of
British, Indian or Japanese curry powder.
As to the wine I have chosen a Luigi Bosca Reserva Malbec 2002, product of
Mendoza Argentina, more precisely from the area known as Lujan de Cuyo. This
wine has an intense red color and perfume of cherries and plums as well as
spices. The atmosphere in which you cook is everything -besides good basic
ingredients, so treat yourself, have a great glass of wine, tune your
favorite song, for we're about to begin our Argie-Brit curry experience.
It all begins with some great quality beef (filet mignon, entrecote,
tenderlion). Cut it into cubes and brown in 2 tablespoons of olive oil. It's
important that this is not extra virgin oil, for this one burns easily, it
has to be good but not extra vigin.
It'll start changing color, from red to white and then to brown. Careful!
the bead must not be fried, slightly roasted and costantly moved around.
When brown add 1 cup of fresh water to the wok and add 3-4 tablespoons of
your chosen curry powder -if not done this way, the curry powder would burn
and it'll spoil the whole meal. Soon the powder mixed with the water will
become a sauce.
Now Lower the flame. Add a pinch of salt and some grinded pepper, some
tabasco sauce if you want it extra hot. Then add a cube concentrated soup
that you've previously disolved in water.
Then add 1 red pepper cut in slices -not julien, about 1/2 inch wide, cause
we want it to eat the chunks, - and 2 fresh tomatoes.
Then add 1/4 cup of fresh cow milk and an other 174 cup of coconut milk.
Now increase the heat and stir. At this moment you should add the chopped
green onions -if you don't have this kind, you can use a regular golden one-
and a tooth of garlic.
Keep stiring at a medium heat and let it simmer without a cover for about
25-35 min.
Tip: While cooking this curry you should have some extra cow and coconut
milk on the side to add if needed for the liquid part should cover the
chuncks of meat and vegetables throughtout the best part of the cooking,
this way you'll get tender meat and vegies, this will take from 30 to 45 min
depending on the portions you cook.
Some people like to place sliced potatoes at this point. I love potatoes.
They remind me of my youth boarding school, but most people just add apples
or peaches, both of which are to be pealed and taken the peeps off. Let cook
for 35 min.
Then add 2 spoonfulls of chutney and 2 spoonfulls of apricot mermelade or
jam.
Cook for 15 more min and then serve with white rice.
Email Bob Frassinetti.
The Buenos Aires Art
Dealer,Argentina.
Bob Frassinetti. Copyright 2005. Roberto Dario Frassinetti.
Posted by bob frassinetti
at 1:34 PM
