Herbie Makes a Curry in Kumily

Spice Village hotel in Kumily, Kerala, South India is an amazing eco-hotel set among pepper vines and Indian spices.

In this video, following a short elephant ride, I have the audacity to show my Indian friends at Spice Village how I make my Saturday Curry!


Herbie’s Saturday Curry
(From Spice Notes & Recipes by Ian Hemphill published by Macmillan)
2 tbsp curry powder:
(The following curry powder can be made anytime and the remainder kept in an airtight
jar for later use)
5 tbsp coriander seed
2 tbsp cumin seed
3 tsp turmeric
2 tsp ginger
1 tsp yellow mustard seed
1 tsp fenugreek seed
1 tsp cinnamon quills
½ tsp cloves
½ tsp cardamom seed
½ tsp chilli (more or less to taste)
1 ½ tsp black pepper
2 tbsp oil
1 tbsp panch phora
1 onion, chopped
500 g beef, lamb or chicken cut into 2 cm cubes (mutton or goat)
2 tsp lemon juice
1 can (400 g) whole peeled tomatoes
1–2 cups of water (depending on desired consistency)
2 tsp garam masala
2 tsp chaat masala
3 dried long chillies
2 tbsp large garlic flakes
2 tbsp tomato paste
8 curry leaves
1 tsp methi (fenugreek leaves)

Heat a heavy-based pan on the stove, add curry powder and dry-roast, stirring
continuously with a wooden spoon for around 2 minutes, being careful not to burn.
Add oil and make into a paste, then add panch phora and stir until seeds start
popping. Add onion and stir for 2 minutes; do not overcook. Add meat, about 6 pieces
at a time, making sure each piece is browned and coated with spices. Add lemon
juice, tomatoes and water, roughly chopping tomatoes while stirring. Sprinkle garam
masala and chaat masala over surface and drop in whole chillies and garlic flakes.
Add tomato paste, curry leaves and methi, stir, then turn off heat. Place in ovenproof
pot with lid on and cook in an oven at 125°C for 2 hours. Remove from oven, allow it
to cool and store in the refrigerator ready to heat and serve the next day.