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Korai
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[1]
Heat oil
1 tbl spn Cumin Seeds
1 tbl spn Corriander Seeds
When they start to pop add fine chopped onion
Fry until growing
equal garlic & ginger – approx 3 cloves to 1 inch ginger make into paste
add to pan
after circa 1 min
Add tin of toms – fine / small. If they are not then blitz them — smooth tomato is vital to end result.
lower heat to low to med.
Add
1 tbl spn Turmeric Powder
1tbl spn Coriander Powder
2 tbl spn butter / ghee
Cillie power to taste
Look at the edges to see when it ready for the next step
If not cooking veg option add in and meat cut into cubes
Fry for about 2 mins – look for colour and texture change
add some veg into big bitesize pieces.
Add coriander leaf and curry leaf a decent handful of each
Last added 1/2 tbl spn of Garam Masala
cook for 3 to 5 mins
Methi Chicken
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[2]
Ingredients
Methi Chicken
4 tbsp vegetable oil
2 onions, thinly sliced into half moons
2.5-cm piece of cassia bark
2 green cardamom pods
1 clove
1 Indian bay leaf (tej patta)
2 dried red chillies
1kg boneless skinless chicken thighs
5-6-cm piece of fresh ginger, grated
3 garlic cloves, crushed
1 tsp ground turmeric
1 tbsp ground coriander
200 g full-fat Greek-style yoghurt
1 tsp dried fenugreek leaves (kasur methi)
1 tsp each salt and chilli powder
4 tbsp tomato purée
½ tsp sugar
Method
Heat the oil in a heavy-based pan over a medium-high heat. Add the onions and fry, stirring occasionally, for about 20 minutes until golden brown and caramelised. Use a slotted spoon to remove the onions, leaving as much of the oil in the pan as possible, and place on a plate to drain. Spread the onions across the plate so they crisp as they cool.
Add the cassia bark, cardamoms, clove, bay leaf and red chillies to the pan, then add the chicken and cook over a medium-high heat until golden brown all over.
Reduce the heat to medium, add the ginger and garlic and stir for about 2 minutes until the garlic no longer smells raw. Add the turmeric and ground coriander and stir for a minute, then add the yoghurt, followed by the fenugreek leaves.
Do not let the yoghurt boil – you should not need to add any water, as the yoghurt will prevent the spices from sticking to the base of the pan. Add the caramelised onions, salt, chilli powder and tomato purée and stir gently. Reduce the heat, cover and simmer for 5 minutes.
Remove the lid, stir in the sugar until it has dissolved, then taste and adjust the seasoning. Increase the heat to medium-high and stir, uncovered, until the oil comes to the surface. Serve hot, garnished with cream and coriander, if using.
Indonesian pork stew
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[3]
The ingredients are:
For the spice rub:
1/4 tsp ground cinnamon,
1 tsp ground coriander,
1/2 tsp ground ginger
1/2 tsp black pepper
Main Dish
birds eye chillies (remove the seeds to reduce the heat),
4 cloves garlic,
ginger root,
vegetable oil,
shallots,
pork shoulder,
1/2 litre chicken stock,
2 tbsp tamarind paste,
4 tbsp kecap manis
2 tbsp soy sauce.
Bulky strong veg, i.e. spud, sweet potato etc. Towards the end, I added some string beans and peas.
Cook in the pot until meat and veg are soft. Keep the lid on for most of the time, then remove and reduce to an almost dry mix.
JB- Chinese Inspired Risoto ( Amy Likes )
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[4]
rice
veg , meat, onions , garlic, ginger , beans etc . Anything which is strong enough to survive the cooking.
Make a stock based on JB Chinese Curry Sauce.
Marriande the main ingredients in JB Chinese Curry Sauce.
If using meat, Stir fry until sealed/browned.
Stir fry until veg start to soften.
Beans, prepare in your normal way. I used dried beans which have been rehydrated separately.
IMPORTANT Keep the Stock Hot .
Add the rice.
Laddle in the stock until everything is covered and give it stir to ensure everything is covered.
Cook on low / middle heat. Add small amounts of hot stock as needed.
I like to add chopped toms close to the end.
JB Chinese Curry Sauce
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[5]
Ingredients
2 cups low sodium stock I made this using stock cubes and water
2 Tablespoons all-purpose flour
1 Tablespoon Cornstarch use with about 2 Tablespoons of water to make slurry
2 teaspoons curry powder – The generic one is fine. I prefer my own JB Madras Mix.
1 teaspoon Chinese 5 spice seasoning
1 Tablespoon Olive oil
1 Tablespoon Dark soy sauce
Salt to taste optional
Aloo gobi
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[6]
.
Ingredients
3 mediumâlarge floury potatoes[7] (about 500g/1lb 2oz in weight), peeled and chopped into bite-sized pieces
Wash the potatoes under cold water. Place in a large bowl, cover with cold water and set aside.
Heat the oil in a mediumâlarge lidded saucepan. Fry the onion, cumin seeds, star anise and salt for around 8â10 minutes over a low heat, stirring frequently until the onions are translucent and soft.
Add the garlic, ginger and chilli and fry for a few minutes. Stir in the garam masala and turmeric. If the pan is too dry, add a splash of water so the spices do not stick to the pan and burn. Allow the spices to fry for 1â2 minutes, then add the chopped coriander stalks and butter. Check the seasoning and add salt as required (it should be quite salty as there are a lot of vegetables to season). Add more chilli if desired.
Drain the potatoes thoroughly and add to the pan, along with a splash of water to help the potatoes steam. Increase the heat, bring to a simmer and cover with a lid. Allow the potatoes to steam for about 10â12 minutes.
Add another splash of water and the cauliflower florets. Stir well to ensure the cauliflower is coated in the sauce. The potatoes should be half cooked at this point.
Increase the temperature and bring the mixture to the boil. Reduce the heat to a simmer, cover with a lid and allow to steam for 8â10 minutes, or until the potatoes are tender and the cauliflower is a little al dente.
Remove the star anise and garnish with the coriander leaves just before serving.
Keema
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[22]
Mince Curry
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[23]
This is a wonderful eat anytime curry adapted from a recipe by Pat Chapman of The Curry Club. The curry is so easy to make and will be loved by all. I added chickpeas to my version as I love them but you could add peas which is more traditional.
Ingredients
2 tbsp ghee or vegetable oil 2 medium red onions, chopped 2 cloves garlic, finely chopped 5 cm piece of fresh ginger, finely chopped 1 tsp turmeric 1 tsp coriander, ground 1 tsp chilli powder (use less if you donât like your curries too hot) 4 cloves 1 cardamom 500g mince. This can be lamb, beef or pork which ever you like 400g tin of tomatoes 1 tbsp tomato ketchup 225g tin tomato soup 400g tin chickpeas 1 tbsp garam masala 1 tbsp fenugreek To Serve boiled rice (this can be cooked at the same time in the top pot) salt 2 hard boiled eggs sliced
Instructions
Add the ghee or oil to the inner pot over a medium heat. Fry the onions, garlic and ginger until the onions start to soften. Turn down the heat slightly and add the turmeric, coriander, chilli powder, cloves, cardamom and a little water if too dry. Cook for 5 minutes stirring from time to time. Mix in the meat, tomatoes, ketchup and soup. Turn up the heat and bring to the boil while stirring from time to time. Add the garam masala and fenugreek. Simmer for 5 minutes with the lid on before putting the inner pot into the insulated outer container. Shut the lid and leave to thermally cook for a minimum of 2 hours without power. Check the seasoning before serving. Serve with rice and sliced boiled eggs on top
Spicy Ground Beef
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[24]
Ingredients
4 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon sugar
½ teaspoon onion powder
¼ teaspoon crushed red pepper
salt and black pepper – to taste
1 tablespoon olive oil
3 cloves garlic, chopped
500g minced beef
¼ cup tomato sauce
Red Thai Curry Pork with Ginger and Lime
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[25]
Serves 3
Ingredients
450g pork scotch fillet, cut into 5mm slices
2 to 3 tbsp olive oil
1 small brown onion, cut into wedges
2 garlic cloves, crushed
3 cm piece ginger, peeled, finely grated
2 heaped tbs Thai red curry paste
Pinch lemon myrtle
300 ml thickened cream
¾ cup chicken stock
300g potatoes, peeled, roughly chopped
200g green beans cut into 3 cm lengths
1 lime, zested and juiced
2 tsp fish sauce
2 tsp brown sugar
Pinch dried basil
¼ cup fresh coriander leaves, finely chopped
1 cup long grain rice
Method
Heat the oil in a large non-stick frying pan over medium heat.
Coat the pork slices with plain flour.
Cook pork in two batches in the heated oil until browned on both sides. Adding more oil before the second batch, if necessary.
Remove pork from the pan and set aside.
If necessary, add a little more oil to the pan and allow time for it to heat.
Add onion to pan and cook for 5 minutes or until onion is softened.
Add garlic and ginger. Cook stirring for 1 minute or until fragrant.
Add curry paste. Cook stirring for 1 minute or until fragrant.
Add lemon myrtle, cream and stock and bring to the boil.
Add potatoes, beans, lime zest, lime juice, fish sauce, brown sugar, basil and coriander to the mixture.
Bring mixture to the boil.
Reduce heat to low. Return pork to the pan, cover and simmer for 30 minutes or until vegies and pork are cooked through and sauce is slightly thickened.
Meanwhile, place the rice in boiling water for 15 minutes, drain and rinse with hot water.
Serve the pork mixture over the rice.
Spicy Grilled Fish – lkan Panggang
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[26]
Spicy Fish Curry – Gulai Cabai Rawit )
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[27]
Pendang – Chicken Curry
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Pendang – Lamb Curry ( Gulai )
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[29]
Lamb Rogan Josh
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[30]
A classic Indian staple with lamb as the star. This lamb rogan josh from Rick Stein brings together Kashmiri chillies, garam masala and green cardamom pods.
boneless lamb shoulder, trimmed of excess fat, cut into 3cm cubes
1 tsp
salt
300ml
water
125g
natural yogurt
50ml
double cream
A handful
of coriander leaves, roughly chopped, to finish
Instructions
Put the ghee in a large, sturdy casserole over a medium heat. When hot, add the whole spices and fry for 1 minute, then add the onion and fry for 10 minutes until softened and golden. Stir in the garlic and ginger, fry for 1 minute, then add the ground spices (reserving the extra garam masala and ground fennel) and fry for 30 seconds.
Stir in the tomato puree, then add the lamb and salt and stir to make sure the lamb is well coated in the other ingredients. Pour in the water, bring to a simmer, then cover the pan, reduce the heat to low and simmer gently for 1 hour or until the lamb is tender. Stir in the yoghurt and cream, then season with the extra garam masala and ground fennel. Scatter with the fresh coriander and serve.
Rick Stein Beef Rendang
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[33]
Ingredients (serves 4)
Rendang Paste
100g grated fresh coconut (can use desiccated)
4 dried Kashmiri chillies
2 tablespoons coriander seeds
1 teaspoon of cumin seeds
1 teaspoon of turmeric powder
225g shallots or onions, roughly chopped
30g garlic, roughly chopped
50g peeled galangal or ginger, roughly chopped
1 large fresh red chilli, seeded and roughly chopped
125ml Tamarind water â all you do is soak the 60g of pulp in 125ml of hot water and leave for 5 minutes. Break up the pulp with your fingers and then strain the syrupy mixture through a fine sieve, discarding the fibrous material and seeds.
1 tbsp of palm sugar or you can use brown sugar, palm sugar will taste better in this dish.
Directions
For the paste
Heat a dry, heavy based, frying pan over a medium heat. Add the coconut and stir for a few minutes until it is richly golden â donât let it burn.
Tip into a food processor and leave to cool.
Meanwhile, put the dried Kashmiri chillies, coriander seeds and cumin seeds into a spice grinder and grind to a fine powder.
Add this to the processor with the cooled coconut add the rest of the spice paste ingredients and 100ml of water. Blend to a smooth-ish paste.
For the curry
Heat the oil in a large, heavy based frying pan. Add the beef in batches and fry briefly until it has changed colour but not browned, set aside in a bowl. Add the spice paste to the pan and fry for a couple of minutes until fragrant. Return the beef and add the coconut milk, lemon grass, lime leaves and cinnamon sticks and 1 and a half teaspoons of salt.
Bring to the boil, reduce the heat, add the tamarind water and leave to simmer, uncovered for 2 and a half hours, stirring occasionally, and more frequently towards the end of cooking, until the beef is tender and the sauce has reduced and thickened.
Remove the lemongrass from the rendang and stir in the palm sugar and season to taste.
Serve straight away with some wild rice, cooked to packet instructions. Enjoy.
Rendang
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Heat a wok and add the oil. Fry the paste over a high heat until the paste turns darker and is highly aromatic.
Add the cardamom pods (crush the cardamom pods gently with the back of a spoon before frying) and the cinnamon stick broken in half and cook for another minute then add the meat.
Fry the meat in the paste stirring all the time, until it is well browned.
Season with salt, stir well then reduce to a simmer.
Cook for between one hour and one hour and a half, stirring frequently during this time. The meat should be really tender and the sauce really reduced and rich.
Meanwhile toast the coconut flakes in a dry pan. Keep a close eye on this, as it will burn really quickly. It should be a lovely deep brown colour when ready. Blend to a powder in a small blender or pound in a pestle and mortar. When the rendang is ready stir into the mixture making sure it is well mixed in.
For the herby rice, wash the rice really well under cold water, the water will run clear when it is washed enough. Allow to drip dry Heat the oil in heavy-based saucepan that has a tight fitting lid.
Add the spices and fry for a minute.
Add the rice and fry until the grains begin to turn an opaque white.
Add the water and a good pinch of salt.
Bring to the boil then allow to bubble away until nearly all the water has been absorbed and air holes are beginning to appear.
At this point pop the lid on. Leave the heat on underneath for a minute (this will create lots of steam) then allow to stand for five minutes (do not remove the lid).
Keep warm until everything else is ready. You can hold rice like this for up to half an hour.
To serve, mix the herbs into the rice and divide between four warmed serving dishes. Next spoon on the rendang, finish with a few sprigs of coriander and serve immediately, garnished with the deep-fried shallots and chilli.
Do-Piaza
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[50]
Madras
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[51]
Medium Curry
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[52]
Vindaloo
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[53]
Chettinad Style Chicken Curry
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[54]
first had this fiery, deeply flavorful chicken dish as a friendâs home along with dosas and ever since hooked to it. I was told itâs a traditional Chettinad chicken curry and that there are quite a few variations to this recipe. In todayâs version, chicken is simmered in coconut milk and gets its unique flavor from a blend of quite a few spices like fennel seeds, coriander seeds, poppy seeds, pepper corns, cardamoms and cumin to name a few.
Quite a bit of preparation goes into the making of this curry and there is no short cut method and if you have the time and the ingredients on hand, only then venture to prepare and please donât compromise with the ingredients if you want that authentic chicken curry flavor.
Chettinad Style Chicken Curry Recipe
Recipe source: Revathi Aunty
Prep: 20 mts, Cooking Time: 25 mts
Serves 5-6 persons
Cuisine: South Indian
.
Ingredients:1 kg chicken, washed and cut into medium sized pieces1 cup small onions, shallots (sambar onions)
1 cup chopped tomatoes
1/2 tsp turmeric pwd
10-12 curry leaves
1 cup coconut milk (extract from 1/2 coconut)
fresh coriander leaves for garnish
salt to taste
1 tbsp oil
Make a paste:
2 green chillis
8 garlic flakes
1â³ ginger
1 tsp poppy seeds (soak in warm water for 10 mts)
Roast and make a powder:
1/2 tsp pepper corns
1/2 tsp cumin seeds
3/4 tsp fennel seeds
1 1/2 tbsps coriander seeds
6-8 dry red chillies
2 cardamoms
1â³ cinnamon
6-7 curry leaves
1/2 tsp oil
1 Drizzle a vessel with oil and roast the cumin seeds, coriander seeds, peppercorns, fennel seeds, red chillis, cardamoms, cinnamon and curry leaves on medium heat stirring constantly for 2 mts. Remove from fire, cool and grind to a powder.
2 Make a paste of the ginger, garlic, green chillies and poppy seeds. Keep aside.
3 Heat oil in a cooking vessel, add the small onions and curry leaves and saute till transparent.
4 Add the ground paste and cook for a minute before adding the chicken and cook on high heat for approx 4 mts and do stir the chicken once in a while.
5 Reduce to medium heat, add salt, turmeric pwd and tomatoes and combine well. Let the chicken cook in this for 4-5 mts, uncovered.
6 Now add the coconut milk and transfer the contents to a pressure cooker. Pressure cook for 4 mts or until one whistle. Open lid and combine well.
7 Finally add the ground masala pwd and cook for 3 mts. Turn off heat and garnish with fresh coriander leaves.
8 Serve hot with white steamed rice, biryani, chapatis or dosas.
Note:
Adjust the green chillis, red chillis and pepper corns according to your spice level. Ensure that the chicken doesnât pressure cook for more than one whistle, as it could get mushy if pressure cooked beyond the required time. In fact, mutton is usually used for this recipe but it tastes equally good with chicken.
Chettinad Style Chicken Curry Recipe
Prep time: min
Cook time: min
Main Ingredients:
I first had this fiery, deeply flavorful chicken dish as a friendâs home along with dosas and ever since hooked to it. I was told itâs a traditional Chettinad chicken curry and that there are quite a few variations to this recipe. In todayâs version, chicken is simmered in coconut milk and gets its unique [â¦]
Spiced roasted shoulder of lamb with red lentil dal
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[55]
Shredded shoulder is marinated in spicy yoghurt for flavour and tenderness in this stunning recipe. Here served with red lentil dal and homemade flatbreads.
For the lamb, combine the garlic, ginger, cumin, coriander, chilli powder, garam masala, yoghurt, lemon juice, salt and pepper in a large bowl.
Place the lamb onto a large baking tray and spread the marinade all over. Cover with cling film and refrigerate for at least two, but no more than 24 hours. Just before placing the lamb in the oven scrape off any marinade left on the lamb, otherwise it will burn.
Preheat the oven to 170C/320F/Gas 3. Roast the lamb for 3-4 hours, depending on the weight of the shoulder and how well-done you like it. Once the lamb is cooked, brush with a tablespoon of melted ghee.
For the red lentil dal, place the lentils, ginger and turmeric into a saucepan, cover with water and bring to the boil. Skim any scum from the surface, and then reduce the heat until the mixture is simmering. Simmer the lentils for 25-30 minutes, or until tender. Drain well.
Meanwhile, heat a frying pan until hot, add the ghee and the finely chopped onion, ground cumin, ground coriander and chilli powder and cook for 2-3 minutes. Add the garlic and fresh red chilli and cook for a further 1-2 minutes, or until softened.
Add the tomatoes and cook for 1-2 minutes, or until the tomatoes have broken down and the mixture has thickened slightly. Add the cooked, drained lentils and stir to combine. Season, to taste, with salt and freshly ground black pepper. Set aside.
For the flatbread, place the flour in a medium bowl, add the salt and stir. Add enough water until the flour mix comes to a dough. Knead until smooth and divide into four.
Roll out each piece into a circle and place on a hot griddle pan one at a time. Turn the bread over once charred marks have appeared and brush with melted ghee.
To serve, shred the meat from the cooked lamb and serve with the red lentil dal. Garnish with the fresh coriander. Serve the flatbreads on the side.
Kheema Curry
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[74]
.Its good to add potato,s and larger onion pieces
Ingredients:3/4 kg minced meat (kheema), washed and drained
3 large onions, finely chopped
2 tomatoes, finely chopped
1 tbsp ginger garlic paste
few curry leaves
4-5 green chillis, slit
½ tsp turmeric pwd
garam masala pwd (1 elaichi, 2 cloves, 1/2â³ cinnamon stick)
salt to taste
2 1/2 tbsps oil
coriander leaves for garnish
Dry roast for 3-4 mts and make a pwd:
1/2 tbsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp poppy seeds
3 dry red chillis
pinch of methi/fenugreek/menthulu seeds
pinch of saunf/sompu/aniseed (optional)
1 Heat oil in a pressure cooker, add green chillis, curry leaves and chopped onions and saute till the onions turn transparent, approx 4 tms.
2 Add the ginger garlic paste and saute further for another 3 mts. Add the minced meat and turmeric pwd and cook on high without lid for 4-5 mts. Stir inbetween.
3 Add the ground masala pwd and salt and combine well. Add the chopped tomatoes and cook for 3 mts on medium flame. Add a cup of water and place lid and cook on pressure upto 4 whistles or until the meat is almost cooked. Turn off heat. After 3-4 mts, remove lid, add garam masala pwd and coriander leaves. Again cook on low flame for 8-10 mts or till you get the desired gravy consistency.
4 Garnish with fresh coriander leaves and serve hot with rotis or white steamed rice.
Vietnamese Beef Curry Recipe
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[75]
Vietnamese Recipes & Cuisines (Meat)
When made last time, I used green beans instead of carrot and also left out the fish sauce. I didn’t have time to marinade so made and cooked. Used a whole tin of coconut milk. To make it a wet curry.
Vietnamese Beef Curry Recipe
Ingredients : Serves 4
2 lb / 1 kg
1
4 cloves
30 g
2
3 1/2 tablespoons
2 teaspoons
1 teaspoons
1 tablespoon
1 1/2 teaspoon
100 ml
250 ml
70 ml
3
3 tablespoons
1 pint
Stewing beef
Large onion, sliced
Garlic, crushed
Ginger, crushed
Red chili peppers, seeded and finely chopped
Hot curry powder
Turmeric
Black ground pepper
Sugar
Salt
Vegetable oil
Water
Nuoc Cham (fish sauce)
Carrots (chopped)
Cornstarch
Coconut milk
Method :
Cube beef. Add onion, garlic, ginger, chili peppers, curry powder, turmeric, pepper and 1 teaspoon of salt.
Toss to mix and cover with plastic wrap to marinate overnight, turning occasionally.
In a big, heavy-based saucepan, heat oil on high, add beef, turning to seal in flavors before pouring in the water, 1/2 teaspoon salt and Nuoc Cham sauce. After boiling, cover with lid, reduce heat, and simmer for about 1 hour or until meat is cooked.
Add sugar and carrots until they are done for about 15 minutes.
Add cornstarch to coconut milk, stirring to dissolve. Pour this into the curry, stirring for 10 to 15 minutes until thickened.
Serve in a casserole with rice and salad. Garnish with coriander leaves.
Chicken Liver Curry – Kerala style
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[76]
Ingredients
Liver – 1 cup (1/2 kg)
Onion(medium) – 2 nos
Coriander powder – 4 tbsp
Chilli powder(extra hot) – 1 tsp
Turmeric powder 1/2 tsp
Pepper – 1/4 cup
Green chillies – 3 nos
Ginger – 1/2
Curry leaves
Coconut oil
Water – 2 cups
Salt – As reqd
Method
1)Clean the chicken liver pieces and add the finely chopped green chillies, the finely chopped onion, ginger ,salt and 2 cups of water.
2)Keep it on a low flame.
3)Meanwhile roast the coriander powder with chilli powder and turmeric.
4)Grind it with water to make a paste of it and add the paste to the pan of liver.
5)Keep it on flame for another 10 mins.
6)Meanwhile roast the pepper and grind it to make fine powder of it.
7)When the water dries up in the pan, add the pepper powder and mix it well.
8)Finally cut 2 tbsp of onion and fry it golden brown in 2 tbsp of coconut oil.
9)Add it to the liver curry.
10)Garnish with curry leaves.
KORMA
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[77]
True kormas are spicy, not hot, and a Moghul creation. Their special feature is a creamy sauce with nuts and saffron. They can be made with chicken, duck, lamb, beef or mutton, and should be served with plain or pullao rice.
Ingredients
1/2lb (675 g)poultry or meat 1/2 cup cashew nuts or almonds (or mixture) 1/2 inch (i. cm) fresh ginger, chopped 1i clove garlic, chopped 2 green chillies (optional) 1/2 teaspoon saffron 2 tablespoons milk, warmed 1 tablespoon ghee 2 tablespoons sunflower or corn oil 1 medium onion, chopped 3 fl oz (75 ml) yoghurt 3 fl oz (75 ml) double cream 1/2 cup chopped fresh coriander or parsley salt lemon juice (optional)
Spices 2 whole green cardamoms 3 whole cloves 1 inch (2.5 cm) cassia bark 1 teaspoon coriander seeds 1 teaspoon white cummin seeds
1 Cut the meat into i inch (2.5 cm) cubes (the poultry on or off the bone, to taste). 2 Blend the nuts, ginger, garlic and chillies into a coarse paste with 1/4 pint (150 ml) water. 3 Soak the saffron in warm milk for 10 minutes. 4 Heat the ghee and oil together, then fry the spices then the onion until golden. Add the nut paste and yoghurt, and cook for io minutes or so. 5 Add the meat, mixing it in well. Simmer for about hour or until the meat is tender. Add water bit by bit if needed. 6 About ro minutes before serving, squeeze the saffron strands in their bowl to get the most colour out of them then add in, with the milk. Add the double cream, fresh coriander or parsley and salt to taste. Serve with lemon juice if liked. Serves: 4
RHOGAN JOSH GOSHT
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[78]
Lamb in Red Gravy This is one of the traditional dishes from the times of the Moghul emperoys. In ancient days they used alkenet root to redden the meat, but in this recipe I have used tomato, paprika and red food colouring. The flavour is fantastic and I have used an authentic Kashmiri recipe rather than a simplified restaurateurâs version.
Ingredients
1/2 lb (675 g)lean lamb, cubed 4fl oz (115 ml) yogurt salt 1/2 lb (225 g) onion, roughly chopped 2 inch ( cm) fresh ginger, roughly chopped 2 cloves garlic 14 oz (400 g) tin tomatoes (or fresh) about 8 dessertspoons ghee i tablespoon chopped fresh coriander
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[79]
Sliced Beef Curry This dish is well known in the Indian restaurant. It is based on a traditional Moslem dish which originated in the courts of the emperors centuries ago. Beef was the meat used then, although lamb has become better known. The difference with this dish is that the meat is in slices. I have used beef marinated in red wine (a restaurant technique), and the resultant curry is exceptionally nice.
Ingredients
4 x 8 oz (22 g) pieces steak / Chicken (fillet, sirloin, rump etc, according to your pocket)
1/2 pint (300 ml) red wine , Coconut Milk is a good subsitute
5 Meanwhile soak spices 2 in water. After 3 5â40 minutes, add to the casserole and stir in well. Cook on for a further 20 minutes, then serve. If at any stage it looks too dry, add a little water.
Serves: 4
JB Curry
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[80]
Curry
5tbl oil
1 tsp turmeric
2 fine chopped garlic cloves or equiv dried etc
1 inch fine chopped ginger or powder equiv
2 tsp mustard seed
6 big toms or 1/2 tin
1 tsp fenugreek
440 ml Coconut milk – 100g powder
1 green chille (deseeded diced)
To add to the sauce pieces cut into bite size chunks :
I have used Turkey, Chick, Beef, Lamb , Potato, Carrots , Aubergine , Onion — Basically anything I have laying around.
1 hand curry leaves
To Serve
1 inch ginger grated
Coriander leaves
3 onions chopped
Yoghurt
1 tsp chilie powder
When I use a meat, I cube it and sear it in a frying pan. Set aside until later.
Veg I have tried, potato, carrots, aubergine, swede, parsnips, turnips etc. Basically anything bulky enough to survive the cooking.
Sometimes, I add various beans. Red Kidney, haricot, chick pea , black eyed etc. I buy dried in which case make sure they are pre soaked. When adding small beans delay adding them or they break up and turn to mush in cooking.
Mix the powder spices and mustard seeds.
Pre chop onions, ( if using fresh , chop garlic and ginger ). This will make it less of a rush once things start.
Add oil to pan add in the spice / seed mix. Heat slowly until they pop.
Add 1/2 the onions , garlic , ginger ( if using powder add it to the powder mix above ) to the pan, turn the heat up until you get a gentle fry.
Stir from time to time until onions soft and translucent.
I use a choppy blender stick or put into a liquidiser etc blitz until a lumpy paste.
Put back into the pan and cook gently for a couple of mins. Constantly stiring / mixing.
Add in the toms and coconut milk.
Slowly bring to a boil and keep the pan simmering.
This is where I add the meat and veg, including the remaining onions from earlier.
Add a decent hand full of curry leaves and stir in.
Let bubble for hours, Sometimes I put in the oven and sometimes leave on the hob.
Time varies depending on the qty and size of veg bits.
Give it a stir every now and then, add moisture if needed.- water is fine.