{"id":762,"date":"2020-11-21T22:46:37","date_gmt":"2020-11-21T22:46:37","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=762"},"modified":"2026-04-17T15:48:32","modified_gmt":"2026-04-17T15:48:32","slug":"my-grannys-curry-simple-tasty-and-the-real-deal","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/my-grannys-curry-simple-tasty-and-the-real-deal\/","title":{"rendered":"My granny\u2019s curry \u2013 simple, tasty and the real deal"},"content":{"rendered":"
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<\/span>My granny\u2019s curry \u2013 simple, tasty and the real deal<\/span><\/h2>\n
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This recipe, my Granny Perin\u2019s Curry, works well as a takeaway alternative, it\u2019s easy to put together and will tick those comfort food boxes when you need them.<\/span>
<\/div>My dad\u2019s mum, Granny Perin, was Persian and everything she cooked was from scratch, using only fresh, organic ingredients. She passed on her divine curry recipe to my dad and him to me. It\u2019s simple, tasty and the real deal.<\/span><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Amanda Byram<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • \u00bd<\/span> tsp<\/span> chilli power<\/span><\/li>
  • 1<\/span> tsp<\/span> ground coriander<\/span><\/li>
  • 1<\/span> tsp<\/span> curry powder<\/span><\/li>
  • 1<\/span> tsp<\/span> garam masala<\/span><\/li>
  • 1<\/span> tsp<\/span> ground cumin<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> ground turmeric<\/span><\/li>
  • 2<\/span> tbsp<\/span> ghee<\/span> or coconut oil, or canola oil<\/span><\/li>
  • \u00bd<\/span> onion<\/span> peeled and finely sliced<\/span><\/li>
  • 2<\/span> cloves<\/span> of garlic<\/span> peeled and chopped<\/span><\/li>
  • \u00bd<\/span> a thumb-sized piece of fresh ginger<\/span> peeled and finely chopped<\/span><\/li>
  • 14<\/span> oz<\/span> protein of choice \u2013 tofu<\/span> fish, chicken or meat, chopped<\/span><\/li>
  • 3<\/span> tbsp<\/span> tomato puree<\/span><\/li>
  • 1-2<\/span> 14oz cans<\/span> tomatoes<\/span> 2 if you want more sauce<\/span><\/li>
  • 1<\/span> stock cube<\/span><\/li>
  • 1<\/span> tbsp<\/span> natural yoghurt<\/span> optional<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • To make the curry spice, simply mix the chilli, coriander, curry, garam masala, cumin and turmeric together in a small bowl to combine.<\/div><\/li>
    • In a large pan, fry the onion slices in ghee or oil until light golden. Add the garlic and ginger followed by the curry spice, adding a little water to stop them burning and stirring constantly to make sure they don\u2019t stick. Do this for approximately 1 minute to \u2018cook\u2019 the spices, but be careful not to let them burn.<\/div><\/li>
    • If using chicken or meat, add at this stage and fry, stirring well to coat in the spices. When the protein is starting to take on some colour, add the tomato puree and tin(s) of tomatoes, then sprinkle in the stock cube. If you are using fish or tofu for your protein, add this now; it takes less time to cook.<\/div><\/li>
    • Simmer the curry gently for about 15 minutes more until cooked through and fragrant.<\/div><\/li>
    • Swirl through some natural yoghurt before serving, if you like. Serve with basmati rice or naan.<\/div><\/li><\/ul><\/div><\/div>\n
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