Recipe - Chile-Fried Squid (Sambal Cumi-Cumi)

1 pound Deboned chicken; minced
1 pound Lean pork; minced
3 tablespoon Ghee or corn oil
10 Cloves garlic; finely cut or sliced up
1 Lime (juice of)
8 ounce (fl) (250 ml) Special Balti
Sauce (see recipe)
8 ounce Onion
8 ounce Fresh chllies (whatever you
have or like best); leave
whole if small
2 tablespoon Fenugreek (methi) leaves
1 tablespoon Brown sugar
3 tablespoon Coriander leaves; finely
chopped
Salt to taste
2 teaspoon Best; hottest chillie powder
1 teaspoon Fresh minced mint leaves
One half teaspoon Soaked fenugreek seed
1 teaspoon Fresh ginger; finely chopped
One half teaspoon Turmeric
2 Cloves; ground
1 teaspoon Cardamom seed
1 ds Sesame oil
Few raw chillies to garnish

From: gholman@ndirect.co.uk (Guy Holman)

Date: Wed, 14 Aug 1996 12:02:45 GMT
I thought I'd better include this recipe, for you really fire friendly CHs.
It is not for the faint hearted. It is damn hot, a real treat BUT beware
the R.O.F. It is based upon the Balti Quetta Earthquake recipe in Pat
Chapman's excellent "Balti Curry Cookbook" although I make it differently.
Having said that the quantities of Chillies used are the same as in the
book!!!!!!!

In the blender puree the fenugreek, chilli powder, 2 cloves of garlic,
ginger, mint, 1 Tsp coriander leaf, cloves, turmeric, cardamom seed and
sesame oil. Leave to= stand.

Heat oil in karahi and stirfry the remaining garlic and the onions for 5
mins, then add the puree you have just made, stir well for a minute or so
longer. Add the meat and continue to stir for a few further minutes. Add
the Special Balti Sauce and bring to the boil, add fresh chillies, lime
juice, sugar, fenugreek leaves, coriander leaves and salt to taste. Simmer
for as long as it takes to cook the meats and reach your favoured
consistancy. Garnish with raw chillies. Serve with naan bread and/or rice.

CHILEHEADS DIGEST V3 #073

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