View my step-by-step video

fingerlickincauldroncurry_h

fingerlickincauldroncurry_h2

fingerlickincauldroncurry_h4

fingerlickincauldroncurry_h5

 I love this time of year, when you get to dress up and be someone totally different. Not that I think being a witch is too far from my real personality. Every Halloween I try to think up spooky and creepy ways to present something tasty. In the past I’ve made Deviled eggs look like Satan’s Spawn and White Chocolate mice with gummy centers. This year I’m decided to make a Finger Lickin’ Cauldron Curry, I’m going to fashion witches fingers out of ground meat. Bake them till they are a bit firm and then immerse them in a blood stained curry … finger licking good!
The whole idea was inspired by a purchase of a cooking pot in the summer. I happened to find a Chinese soup pot that looks so much like a cauldron, that I snapped it up. I’ve piped meat before to fill pastries and spring rolls before, so I figured this technique would be well suited to creating fingers as well. Using egg white to secure the almond flakes worked really well and this concoction turned out creepier that I envisioned. Make sure to watch the video where I don the make up and work the Witch’s hat!
Print
Finger Lickin’ Cauldron Curry

Ingredients

  • 1 lb lean ground Beef(Mutton or Lamb)
  • 2 cup finely diced onion
  • 4 tbsps Garlic paste
  • 3 tsps each Chilli & Cumin powder
  • 1tsp Garam Masala
  • Salt
  • Pepper
  • 1 egg
  • 1 beaten egg white
  • Almond flakes
  • 1/4 cup Oil
  • 400 ml(3 cups) canned whole Roma tomatoes pureed
  • 1/2 cup water
  • 1 tsp Soaked Tapicoca pearls optional

Instructions

  1. Add 1onion(roughly a cup) to a food processor and process till fine
  2. Add the ground meat, 2 tbsps Garlic paste, 1 tsp of the Chilli & Cumin powder and 1 tsp of Garam Masala
  3. Add salt and pepper to taste, one egg and process till the meat mixture comes together and the onion mixed in well
  4. Using a disposable piping bag and a tip that’s about a cm in diameter, pipe finger lengths onto a baking mat
  5. Using your fingers, shape them and make depression in each finger nail
  6. Add some egg white in each depression and add a almond flake to each to look like a nail
  7. Brush the top of the nail with more egg white, to further secure and prevent discolouring in the curry
  8. Bake in a 350 degree over for 10 – 15 mins, till cooked. Cool and remove
  9. In a pot, add 1/4 cup oil and sauté the onions
  10. Add 2 tbsps of Garlic paste and 2 tsps each of Chilli & Cumin powder
  11. Add salt
  12. Add the pureed canned tomatoes and add a I/2 cup of water to your blender to free the left over tomato puree and add this in as well
  13. Let bubble for a few minutes before carefully adding the as many fingers as you like in the curry and some can be served on the side
  14. Let cook for another minute or so
  15. Garnish with some Tapioca pearls just before serving to look like pus balls
https://kravingsfoodadventures.com/finger-lickin-cauldron-curry/

Save