Farmers/orishi-rishi Curry sauce, why that name hmm...lolzzz, truth is, I ran out of things to call it. I mean I couldn't just name it any sauce or just curry sauce, because this was done out of the ordinary, in my own cloudy headed "head" lolzzz full of ideas just to do something different for Badamia orphanage home boys, whom I love and it was deliciously BEAUTIFUL...
Then, bammm it hit me, this sauce contains a mixture of different farm animals and one Offal e.g Turkey, Goat meat, Chicken and Chicken Gizzard. All combined in this Curry Sauce, So why not name it Farmers/orishi-rishi curry sauce lollzz... ORISHI-RISHI means different, different things. You can get creative with this recipe by adding more spices or meats or even Fish mmhh yep, it could work😏, remember no LIMITS in the Kitchen (but pls don't cut your hands or burn yourself 😂😂😂,because i said no limit).
So lets get cooking...
FARMERS/ORISHI-RISHI CURRY SAUCE
INGREDIENTS - CHICKEN,A LITTLE GOAT MEAT,A LITTLE CHICKEN GIZZARD AND TURKEY. - CURRY - 3 TBSPS OF SOY SAUCE - SALT - GHANA PEPPER - BAY LEAVES - LYDIA CHEERY SPICES(COMBINATION OF A LITTLE POWDERED CINNAMON,CORIANDER,BLACK PEPPER,CHILI PEPPER) - GINGER AND GARLIC - ONIONS - BAY LEAVES - VEGETABLE- CARROTS, SPRING ONIONS, GREEN PEAS ETC - A LITTLE WHEAT FOR THICKENING - NO CHOLESTEROL OIL(eg MAMADOR OIL or a Plant base oil)
PREP SO EASY
- PREPARE YOUR VEGES CUT IN DICES EXCEPT THE CABBAGE.
- WASH AND CUT YOUR MEATS THOROUGHLY INTO LITTLE CHUNKS, THEN TRANSFER TO A POT.
- CUT OR CRUSHED CLOVES OF GARLIC AND CHUNK OF GINGER, THEN DIVIDE INTO 2.
- SPICE THE MEAT ACCORDING TO YOUR TASTE WITH HALF OF YOUR GINGER AND GARLIC PASTE, BAY LEAVES, ONIONS, SALT PEPPER, LYDIA'S CHEERY SPICES, MIX AND MARINATE SEPARATELY FOR 10-15MINS.
- THEN ADD WATER TO FLOAT A BIT ON TOP, PUT ON HEAT TO COOK FOR ABOUT ABOUT 10MINS.
- MEANWHILE IN A DIFFERENT PAN POUR ON A VERY LOW HEAT, POUR ½ CUP OF YOUR OIL, ADD YOUR SOY SAUCE, BEFORE IT STARTS HEATING UP POUR YOUR SPRING ONIONS(THE ONION PART), AND REMAINING GARLIC AND GINGER.
- AS U STIR,WE DON’T WANT TO FRY SO WHAT WE DO IMMEDIATELY ADD YOUR BLENDED CRAYFISH, STIR AND ADD YOUR VEGES MAKE SURE THE HEAT IS LOW.
- ADD SOME CURRY,SALT, PEPPER,LITTLE BAY LEAVES AND ALL OTHER SPICES, ADD THE OIL,STIR AND LET IT SIMMER A BIT, TASTE AND CHECK IF YOU ARE ALRIGHT WITH THE TASTE, THEN BRING DOWN FROM HEAT. (ALL THIS SHOULD BE DONE, IN NOT MORE THAN 2 MINS).
- POUR IN THE VEGETABLE SAUCE INTO YOUR PROTEIN, SPRINKLE A LITTLE WHEAT, WITH JUST THE TIP OF YOUR FINGERS, WE DON'T WANT IT THICK. THEN STIR.
-IMMEDIATELY ADD A LITTLE CURRY AND A LITTLE MORE SPICES IF NECESSARY AND STIR GENTLY. IF YOU NEED TO ADD MORE WATER,ADD JUST A LITTLE,STIR,TASTE AND BRING DOWN FROM THE HEAT.
- AVOID LEAVING YOUR VEGES FOR LONG, NOT MORE THAN 3MINS IN TOTAL,TO RETAIN ITS FRESHNESS, NUTRIENTS AND COLOR.
- SERVE HOT WITH RICE OR WHATEVER BEST SUITS YOU, THE OBSTACLES IN THIS SAUCE WOULD BLOW YOUR MIND LOLZZZ...
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