I would like to share a recipe of a REAL checkin curry that I learned from an Indian person who lives in Bodhgaya, India. She is a wife of Mr. Indeara who’s got a nickname of “drunken uncle”. I’ve never asked the wife’s name considering the Indian culture not to ask wive’s names so easily.
The nickname of Mr. Indeara obviously comes from a lot of cases that he is drunk when we bump into him on street. However he is a very sweet and honest person who got beautiful kind eyes. I also should not forget to mention that his house is always full of laughters when we visit them. His kids are very well grown-up as considerate and smart. The wife is hard working and always has shining smile on her face.
Anyhow, her cooking is amazing. I found it a lot better than restaurant food.
They usually eat vegetable curry for their lunch, but we requested checkin today. We went to buy a whole checkin to a butcher who killed it in front of us. I suppose it’s very fresh.
Here is the recipe.
Ingredients (for 10 servings)
2kg Chopped checkin
2 thinly sliced onions
15 fresh red chili
3tbsp garam masala powder
1tsp from each kind of 4 spices (black pepper, cumin, cardamon, long pepper)
Grind down the garlic and the fresh red chili together
Grind down the 4 kinds of spices together
Wash off checkin
How to Make Checkin Curry
1. Heat up the oil and put thinly sliced onion into the pan.
2. Stir fry it until the colour becomes yellowish.
3. Add checkin and stir fry until it is half done.
4. Add salt and stir it for a few minutes.
5. Add the grind garlic and chili, the four spices, and the garam masala.
6. Stir it once in a few minutes to avoid burning. Continue it for another 15 minutes.
At this point, you can pick up some checkin and eat as you like. You can enjoy the nice strong taste of garlic and the succulent checkin meet. However, you are going to need to cook for a little bit more to have the curry ready! unmmmm yum!
So here it continues
7. Add water and stir it once in a few minutes.
8. Cover the pan but open to stir it once in 5 minutes to avoid burning.
9. If necessary, add a little bit of water and salt, spices as you like.
10. Continue to keep the cover on but stir it once in 5 minutes for about half an hour and ready to serve! yay!
How do you like it? I loved it. However you might need some practices because the measurement was very rough and all the ingredients are not exactly the same in your country.