otato wedges. To be authentically Anglo-Indian, serve some ketchup on the
In Dutch oven, saute onion, carrot, celery and apple in butter until tender, not brown.
Add flour, chicken broth, curry powder, salt and pepper, stirring until flour mixture is smooth.
Bring to a boil, then cover and simmer gently for 1 hour.
Strain vegetable mixture from broth and puree in blender or food processor until smooth.
Return puree to broth.
Add chicken and rice and bring back to simmer.
Stir in cream (optional) and heat through.
Makes 8 to 10 servings.
Peel, chop and boil in the minimum water with salt any vegetables and use singly or in combination.
Fry the onion till transparent.
Add the ginger-garlic paste and fry.
Put in the masalas and curry leaves and fry till the seeds splutter.
Add in the cooked vegetables.
Blend.
Add tamarind/lime juice.
Garnish with fresh grated coconut.
Serve.
econds.
5. Add curry powder and stir another 10
medium heat, fry off curry paste until fragrant.
Add
nce they stop spluttering, add curry leaves.
Stir-fry until
Heat the oil in a large saucepan. Add the onion and curry paste and cook for 3 minutes. Add the beef and cook until browned.
Add the soup and water. Bring to the boil, reduce heat and simmer uncovered, stirring occasionally, for 40 minutes or until beef is tender.
Stir in tomatoes cook for 2 minutes until heated through.
Stir in mint & serve with yoghurt and steamed rice.
Heat oil in a pan over medium heat. Fry onion, serrano peppers, garlic, ginger, cinnamon bark, curry leaves, and cloves until onions are lightly browned, 3 to 5 minutes. Add dried fish, chili powder, curry powder, and turmeric. toss until evenly combined.
Mix mangoes into the pan. Add water and cook until mangoes soften, 10 to 15 minutes. Add coconut milk and season with salt. Simmer 5 to 10 minutes more until flavors are well combined.
Heat coconut oil in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add green beans and saute until nearly tender, about 3 minutes. Pour in stock and bring to a boil. Add salmon, curry powder, and garlic powder. Add coconut cream, reduce heat, and simmer until salmon flesh flakes easily with a fork, 3 to 5 minutes. Season with salt and pepper; garnish with basil.
br>If possible leave the curry for a couple of hours
Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
Add the curry paste and garlic then cook, stirring, for about 1 minutes.
Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
Add the vegetables and reduce heat and simmer until vegetable are soft.
Squeeze lime juice over chicken then add chicken and basil to the pot.
Cook until chicken is completely cooked.
Serve over Jasmine Rice.
arlic, 3 tbsp (45 mL) curry paste and cinnamon; then add
Quarter the eggs. Divide the curry between plates, placing eggs on
Simmer all the basic soup ingredients together for 15 to 25 minutes.
Then add all, or any of the flavouring ingredients - to make the soup exactly as you like it.
(Flavouring ingredients are listed above.).
Cook over a gentle heat for a further 5 to 10 minutes.
Serve hot with any of the side dishes as described above.
PREPARE the FRAGRANT EAST INDIAN BASMATI RICE (MADE EASY) recipe here, while following
MEASURE the dry CHAPATI RECIPE ingredients first into large bowl
ecessary, then add garam Masala,Curry powder,Serrano chopped chillies(Can
ginger paste and the spices (Indian chili powder, turmeric, cumin) and
eas (optional). NOTE: ADD the curry powder or turmeric from the
p meat to form a ball (the amount of meat you