Anadl y Ddraig (Dragon’s Breath)

Anadl y Ddraig (Dragon’s Breath) is a traditional Cymric (Welsh) recipe for a classic British Indian restaurant (BIR ) style curry in a spicy gravy based on a tomato and chilli base flavoured with curry mix powder. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Dragon’s Breath (Anadl y Ddraig).

prep time

10 minutes

cook time

20 minutes

Total Time:

30 minutes

Serves:

Rating:

Tags : Curry BIR Curries Spice Recipes Chicken Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cyrri arddull Bwyty Indiaidd Prydeinig (BIR) yw hwn. Fe ddisgrifwyd y rysáit i mi yng Nghymraeg gan fab o deulu Bangladesaidd oedd wedi ymgartrefu ac agor bwyty yn fy nhref leol. Felly dwi'n ei gyfri fel rysáit Cymreig.

Cynhwysion:

Ar gyfer y past nionyn:
240g (2 gwpan) o nionod, wedi'u torri'n fras
2 lwy fwrdd o olew llysiau
250ml (1 cwpan) o ddŵr cynnes

Ar gyfer y masala cyw iâr:
6 cluniau cyw iâr heb asgwrn, heb groen, wedi'u torri'n 3 darn yr un
1 llwy de o bowdwr cymysgedd cyri bwyty Indiaidd
2 llwy de o bowdwr cwmin
1 llwy de o bowdwr tyrmerig
1 llwy de o bowdr tsili kashmiri mwyn
1 llwy de dail ffenigrig sych
1 llwy de o halen môr
5cm o hyd o sinamwn
4 o godenni cardamom gwyrdd, wedi'i gwasgu
2 lwy fwrdd past sinsir-garlleg
2-3 tsili gwyrdd wedi'u torri'n ddarnau mawr
½ pupur glas gwyrdd, wedi'i torri'n stribedi
½ pupur melys coch, wedi'i dorri'n stribedi
2 lwy fwrdd piwrî tomato (gyda digon o ddŵr i'w wanhau i gysondeb saws tomato)
4 llwy fwrdd o olew llysiau
50g (1/4 cwpan) tomatos, wedi'u deisio
2-3 llwy fwrdd o ddail coriander, wedi'u torri'n fras

Dull:

Paratowch y past nionod yn gyntaf: Rhowch y nionod wedi'u torri mewn desgil sy'n ddiogel i ficrodon a'i orchuddio â clingfilm. Torrwch dwll yn y plastig, yna rhowch yn eich microdon a choginiwch am 70% o bwer am tua 8 munud nes fod y darnau nionyn yn feddal ac yn dryloyw. Tynnwch y nionod allan yn ofalus a'u rhoi o'r neilltu i oeri ychydig. Cyfunwch y nionod, olew llysiau a dŵr cynnes mewn cymysgydd. Defnyddiwch y modur i'w torri cyn prosesu'r cyfan nes fod y gymysgedd yn llyfn. Rhowch o'r neilltu nes bod angen. Mewn powlen fach, cyfunwch y powdr cymysgedd cyri, tyrmerig, powdr tsili Kashmiri, cwmin, kasoor methi a'r halen. Rhowch woc neu badell dros wres canolig. Pan mae'n boeth, ychwanegwch yr olew a'i gynhesu nes iddo dywynnu. Ychwanegwch y sinamwn a'r codennau cardamom. Coginiwch am 30 eiliad yna ychwanegwch y past sinsir-garlleg a'r tsilis gwyrdd. Tro-ffrïwch am tua 90 eiliad, neu nes bod y past sinsir-garlleg yn stopio ffrio'n wyllt. Gostyngwch y gwres i ganolig-isel ac yna ychwanegwch y cymysgedd sbeis. Coginiwch, gan droi'n gyson, am tua 40 eiliad, nes bod yn aromatig (ond gofalwch beidio â llosgi'r sbeisys neu bydd eich cyri'n chwerw). Trowch y piwrî tomato gwanedig i fewn i'r gymysgedd yna cynyddwch y gwres i ganolig a choginiwch am 60 eiliad. Cymysgwch hanner y past nionyn a'i goginio, gan ei droi'n achlysurol, am 4 munud (bydd y gymysgedd yn ymddangos braidd yn sych, ond peidiwch â chael eich temtio i ychwanegu unrhyw ddŵr). Gostyngwch y gwres i ganolig-isel, ychwanegwch y darnau cyw iâr a'u troi i orchuddio'r gyda'r sbeisys. Parhewch i goginio, gan dro-ffrio nes fod y cyw iâr wedi coginio drwyddo (tua 15 munud). Os yw'r grefi cyri yn rhy drwchus at eich dant, ychwanegwch ychydig o ddŵr i'w llacio ar y pwynt hwn. Nawr ychwanegwch y tomatos wedi'u deisio a'r coriander. Dychwelwch y cymysgedd i fudferwi a choginiwch am 2 funud, nes fod popeth wedi twymo drwodd. Addaswch yr halen at flas. Trowch mewn bowlen gweini wedi'i chynhesu, gan daflu'r sinamwn, addurnwch â mwy o ddail coriander a gweinwch gyda tarka dal, chapatis a reis.

English Translation

This is British Indian Restaurant (BIR) style curry. The recipe was related to me in Welsh by the son of a Bangladeshi family who had settled and opened a restaurant in my local town. So I count it as a Welsh recipe.

Ingredients:

For the onion paste:
240g (2 cups) onions, coarsely chopped
2 tbsp vegetable oil
250ml (1 cup) warm water

For the chicken masala:
6 boneless, skinless, chicken thighs cut into 3 pieces each
1 tsp Indian restaurant curry mix powder
2 tsp cumin powder
1 tsp turmeric powder
1 tsp mild kashmiri chilli powder
1 tsp kasoor methi (dried fenugreek leaves)
1 tsp sea salt
5cm length of of cinnamon bark
4 green cardamom pods, crushed
2 tbsp ginger-garlic paste
2-3 green chilies cut into large pieces
½ green bell pepper, sliced into strips
½ red bell pepper, sliced into strips
2 tbsp tomato purée plus (enough water to dilute it to the consistency of tomato sauce)
4 tbsp vegetable oil
50g (1/4 cup) tomatoes, diced
2-3 tbsp coriander leaves (cilantro), coarsely chopped

Method:

First prepare the onion paste: Place the chopped onions in a microwave-safe dish and cover with clingfilm. Slash a hole in the top, then place in your microwave and cook on 70% powder for about 8 minutes until soft and translucent. Carefully remove the onions then set aside to cool.

Combine the onions, vegetable oil and warm water in a blender. Pulse to chop then process until smooth. Set aside until needed.

In a small bowl, combine the curry mix powder, turmeric, Kashmiri chilli powder, cumin, kasoor methi and salt.

Place a wok or pot over medium heat. When hot add the oil and heat until it shimmers. Add the cinnamon and cardamom pods. Cook for 30 seconds then add the ginger-garlic paste and green chillies. Stir fry for about 90 seconds, or until the ginger-garlic paste stops spluttering.

Reduce the heat to medium-low then stir in the spice mix. Cook, stirring constantly, for about 40 seconds, until aromatic (but take care not to burn the spices or your curry will be bitter). Stir in the diluted tomato purée then increase the heat to medium and cook for 60 seconds.

Stir in half the onion paste and cook, stirring occasionally, for 4 minutes (this will appear rather dry, but don't be tempted to add any water).

Reduce the heat to medium-low, add the chicken pieces and stir to coat in the spices. Continue, cooking, stir frying until the chicken is cooked through (about 15 minutes). If the curry gravy is too thick for your liking, add a little water to slacken at this point.

Now add in the diced tomatoes and coriander. Return the mixture to a simmer and cook for 2 minutes, until everything is heated through. Adjust the salt to taste.

Turn into a warmed serving bowl, discarding the cinnamon stick, garnish with more coriander leaves and serve with tarka dal, chapatis and rice.