cook/curry.md
... ...
@@ -0,0 +1,49 @@
1
+<!-- TITLE: Hot To Cook Curry -->
2
+<!-- SUBTITLE: Choose your own adventure -->
3
+
4
+This is a generic onion / tomato curry sauce. Goes well with chicken or lamb or pretty much whetever you like.
5
+
6
+Serves 6 mofos or 4 fomos.
7
+
8
+### Ingredients
9
+
10
+* 80g ginger
11
+* 4 to 6 fat green or red chilis
12
+* 0 to 3 bird-eye chilis
13
+* 4 fat cloves of garlic
14
+* A tin of peeled plum or chopped tomatoes
15
+* A fat onion
16
+* 5 tbsp ground nut oil
17
+* 2 tsp cumin
18
+* 1 tsp salt
19
+* 1/2 tsp chili powder
20
+* 1/2 tsp cayenne pepper
21
+* 2 tsp turmeric
22
+* 2 tsp garam masala
23
+* 2 tbsp tomato puree
24
+
25
+Adjust the number and type of chilis depending on how hot you like it. 4/0 is what most people would call hot. 6/3 is up in the endorphin seats.
26
+
27
+### Method
28
+
29
+* Peel the ginger and roughly chop. Use a spool to peel it. Seriously.
30
+* Peel the garlic.
31
+* Remove the stem bits from the chilis.
32
+* Shove the ginger, all the chilis (seeds included - no messing about) and garlic in a blender with a bit of water and blend to a paste. Transfer that dangerous shit into a bowl before it dissolves the blender blades.
33
+* Put the tinned tomatoes in the blender. Give the button a few hits - you want a bit of texture left. Put the resulting slop in another bowl.
34
+* Chop that onion you crazy fucker.
35
+* Grab a pot and throw in the chopped onion and oil. Fry those tasty bits of onion fairly slowly 'til they're translucent.
36
+* Chuck all of the spices and salt in with the onions, and give it a bit more frying time. Smells good doesn't it?
37
+* Add the chili/ginger/garlic paste to the onion and stir until it's venting noxious fumes.
38
+* Keep stirring and add the tomato puree.
39
+* Add the tinned tomato slop.
40
+* Stir some more.
41
+* Turn the heat down and keep the concoction simmering until you get bored or the anti-terror squad come round looking for a chemical weapons factory - the longer it simmers the better it gets. Add water if/when it dries out.
42
+* Turn the heat off and let that nonsense chili out for a while.
43
+* Once it's safe(r) to handle, spoon it into freezer bags and freeze it. You can use it straight away if you want, but it's maybe 20% more panic-inducing after it's been frozen. So do that.
44
+
45
+### Deploy
46
+
47
+To unleash the tasty terror, defrost the sauce and chuck in some chunks of wok-seared chicken breast. Simmer for 15 minutes or so. If you're feeling particularly hardcore, *finely* slice another couple of bird-eye chilis and throw those bad boys in there.
48
+
49
+Serve with [rice](how-to-cook-rice) and a well rehearsed safety briefing.
cook/hot-to-cook-curry.md
... ...
@@ -1,49 +0,0 @@
1
-<!-- TITLE: Hot To Cook Curry -->
2
-<!-- SUBTITLE: Choose your own adventure -->
3
-
4
-This is a generic onion / tomato curry sauce. Goes well with chicken or lamb or pretty much whetever you like.
5
-
6
-Serves 6 mofos or 4 fomos.
7
-
8
-### Ingredients
9
-
10
-* 80g ginger
11
-* 4 to 6 fat green or red chilis
12
-* 0 to 3 bird-eye chilis
13
-* 4 fat cloves of garlic
14
-* A tin of peeled plum or chopped tomatoes
15
-* A fat onion
16
-* 5 tbsp ground nut oil
17
-* 2 tsp cumin
18
-* 1 tsp salt
19
-* 1/2 tsp chili powder
20
-* 1/2 tsp cayenne pepper
21
-* 2 tsp turmeric
22
-* 2 tsp garam masala
23
-* 2 tbsp tomato puree
24
-
25
-Adjust the number and type of chilis depending on how hot you like it. 4/0 is what most people would call hot. 6/3 is up in the endorphin seats.
26
-
27
-### Method
28
-
29
-* Peel the ginger and roughly chop. Use a spool to peel it. Seriously.
30
-* Peel the garlic.
31
-* Remove the stem bits from the chilis.
32
-* Shove the ginger, all the chilis (seeds included - no messing about) and garlic in a blender with a bit of water and blend to a paste. Transfer that dangerous shit into a bowl before it dissolves the blender blades.
33
-* Put the tinned tomatoes in the blender. Give the button a few hits - you want a bit of texture left. Put the resulting slop in another bowl.
34
-* Chop that onion you crazy fucker.
35
-* Grab a pot and throw in the chopped onion and oil. Fry those tasty bits of onion fairly slowly 'til they're translucent.
36
-* Chuck all of the spices and salt in with the onions, and give it a bit more frying time. Smells good doesn't it?
37
-* Add the chili/ginger/garlic paste to the onion and stir until it's venting noxious fumes.
38
-* Keep stirring and add the tomato puree.
39
-* Add the tinned tomato slop.
40
-* Stir some more.
41
-* Turn the heat down and keep the concoction simmering until you get bored or the anti-terror squad come round looking for a chemical weapons factory - the longer it simmers the better it gets. Add water if/when it dries out.
42
-* Turn the heat off and let that nonsense chili out for a while.
43
-* Once it's safe(r) to handle, spoon it into freezer bags and freeze it. You can use it straight away if you want, but it's maybe 20% more panic-inducing after it's been frozen. So do that.
44
-
45
-### Deploy
46
-
47
-To unleash the tasty terror, defrost the sauce and chuck in some chunks of wok-seared chicken breast. Simmer for 15 minutes or so. If you're feeling particularly hardcore, *finely* slice another couple of bird-eye chilis and throw those bad boys in there.
48
-
49
-Serve with [rice](how-to-cook-rice) and a well rehearsed safety briefing.