Recipes for authentic Indian curry and secret barbecue

About 5 years ago, a friend invited her tenant, an Indian student, to teach us how to make Indian curry. The curry was very delicious, and the curry made by any restaurant I had ever tasted was inferior to what he made. After I went back, I made it for my family according to the method he taught me. They all liked it very much, and it became my unique secret recipe. Last year, my second aunt who was far away in Canada came back to China and I cooked it for her. She was full of praises and recorded the curry recipe in detail. Unfortunately, I couldn’t find it after I went back and asked me to write another one for her. The second aunt also has her unique skill - secret barbecue. I have made it twice, and it is basically successful, but it is more labor-intensive. The meat needs to be marinated in the refrigerator for three days, so it is rare to make it once. My son still remembers the deliciousness of the barbecue and asked me to do it again. Do it once. Today I will also make a barbecue recipe. If you are interested, you can try it.

? How to make curry (serves 6-8 people)

Ingredients: 4 tomatoes (medium size, cut into small cubes)

? 2 onions ( Medium size, cut into small cubes)

? 1 box of whipping cream (250ml)

? One bag of yogurt (original)

? One head of garlic (chopped into pieces) )

Shrimp (can be made into curry shrimp, peeled and deveined)

Mutton (can be made into curry mutton, minced)

Method: Wok Heat up, pour in vegetable oil, peanut oil or soybean oil, a larger amount. When the oil is hot, pour in chopped onions, stir-fry, stir-fry for a longer time, until the onions reduce and turn yellow, smell it with your nose, there is no onion. The pungent taste is enough. Next, add chopped garlic and stir-fry together. Stir-fry until the garlic becomes cooked. Add diced tomatoes and stir-fry until the tomatoes are cooked and soft. The diced tomatoes are basically invisible. Then add 3 Add 4 tablespoons of curry powder (subject to all ingredients turning yellow), continue to stir-fry, then add light cream, yogurt and salt, cook for a while until the curry becomes slightly thicker. Next, if you want to eat curry shrimp, add the peeled shrimp. If you want to eat curry mutton, add chopped mutton stuffing and continue cooking. I usually make two kinds, the curry shrimp is more popular.