Really cheap, really nice recipes

Captain Slog

Hi Vulcan (Volcano), Everyone,
I thought I'd offer you all my simple and cheap Curry recipe to warm you up. That is, IF you can call the prices of Pork or Chicken these days, cheap.
Anway, here's how I do it, and its all in the preparation. You MUST be well Organised.
Firstly, I like to cook my Rice around Brekkie time, but, if you wish to do it at the time you are doing your Dinner, fine! But this is a Time Saver. So, to is doing your Spuds at the same time.
To a Small Saucepan, add 1/2 cup of Basmati Rice, 1 Teaspon of Salt. Cover with 1 Cup of Cold Water and bring to the boil on HIGH. DON'T go away! in a few minutes, the water starts to get some fine bubbles covering it, ansd a little steam comes off. Give it a stir to make sure the Rice isn't sticking. When the water really starts to boil and the foam starts to rise, quickly turn the heat OFF, lifting the pan slightly to prevent it from boiling over. Lower it and lift it, until the bubbling has stopped. Slap the lid on and FORGET IT!
Next, and this could be done while waiting for the Rice to boil, peel TWO Potatoes (Agria are Best) the size of your Mouse. ONE if it is the size of your Mouse and round. dice it up and add a Teaspoon of Salt. Cover with water and leave aside until dinner Time when you begin doing your Curry.
The Curry is very easy!
Allow 500g (1 Pound) of Diced Pork or Chicken Pieces for this recipe. +/- 500g anyway. Or a Can of Corned Beef! (NO Oil needed)
An Onion half the size of your Mouse and Round, chopped. ONE cup of frozen Veges or Peas, added to the chopped Onions in the Bowl.
Put your Potatoes on to Boil!
Add a splash of Peanut Oil to the Pan (I use a LARGE Sauce Pan 9 Inches Wide and 4 Deep because I don't like a frying pan for this. The hot Oil spits all over the place and makes a mess) and put your meat in to Brown. Stir it alot and get the juices flowing. At this point, I then add ALL of my veges at once and stir them in. As soon as they become opaque, at this point, the heat should be LOW, I add a Teaspoon of Curry and mix it in well. I have a taste to see if it okay. If not, I add another one. Not HOT enough? Chuck in a serve of Cayane. It may need Salt, so add a Teaspoon of Salt and mix well.
Your spuds will have been boiling for a good while now. Get a fork and check to see if they're done. IF they are, remove them from the heat. You Curry may be a little dry, so, pour a little water ffrom the Potatoes into the Bowl you had the Onion and Veges in. Pour a splash of water into the curry and stir it in. You don't want it too wet or runny. If you're happy with it all, you can now drain your potatoes and then add them to the Curry. If the curry was a little too runny, don't worry! The spuds will soon fix that. Mix them in, breaking them up as you do so. You DON'T have to break them all up. Only enough to absorb some of the excess liquid.
This is the final bit, and I'll leave it up to your preference. At this stage I add the Rice to the mix and stir it all in. Though cold from being cooked earlier, it soon becomes hot when in contact with the rest. If you wish to serve it separately, taste it first and see if it has eniough salt. I say this, because, to heat it up again, boil the jug and pour some HOT water on it to refresh it, then drain it. This is why salt must be added.
I like this Curry tasting slightly salty, because it rerally brings out the FULL Flavour of everything. Its how mum used to do it, and I somehow memorised how she did it.
Enjoy! And I KNOW you will.
Oh! And for those who like it BLAZING HOT? PLEASE make sure you have a nice big glass of MILK handy. It kills the heat!