Buttermilk Curry

[image: curry over rice]
[image: curry over rice]

I had half a carton of buttermilk left after making another recipe (which I haven’t posted here yet). I was looking through my old recipes, trying to find something that wasn’t sweet. I saw Murgh Dehin and was like aha! Curry. I wanted to make something new—as well as something with fewer ingredients—so I did some internetting and combined a few recipes to come up with this. It’s a thin curry, so serving with rice is important.

EDIT: this recipe has been updated as of October 24, 2016

1 Tbsp vegetable oil or ghee
1 1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp turmeric
2 scallions, chopped into 1-inch pieces (EDIT: 4 scallions)
2 cloves garlic, minced (EDIT: 3 cloves)
2 small green chilis, minced (I used my SUPER CHILIS, serranos would also work)
(EDIT: 1 additional pepper, either chili peppers of the mild Anaheim/Pasilla variety or a bell pepper, chopped)
1 lb small pieces of meat (see note below)
1 1/4 cup buttermilk (EDIT: 3/4 cup buttermilk and 1/2 cup sour cream)
salt, to taste
2-3 Tbsp chopped cilantro

Note: One of the recipes I found called for ground lamb, which was stupidly expensive at the store. I ended up buying a pound of “stir-fry/fajita” pork. I think chicken would also work in similarly-sized small bits. (EDIT: I buy two boneless pork chops and slice them into bite-sized pieces, it’s cheaper for me that way.)

Heat oil over medium high. When it is hot, add mustard seeds. Cover (they’ll fly everywhere otherwise) and shake pan as they pop.

Add cumin and turmeric and stir for a minute. Lower heat to medium and add green onions, garlic, and chili. Cook until softened.

Add meat. Stir until cooked through, about 10 minutes (at least it was for the pork).

Reduce heat to low and stir in buttermilk. Bring up to temperature, but do not let boil (maybe about 5 minutes over low/medium-low). Add salt to taste. Finish by stirring in cilantro and serve over rice.

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