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To make the curry paste, place the lemongrass, garlic,
1/4-cup baking dishes.
Heat half the oil
lame. Add the onion puree, curry powder and cumin and saute
ook 1 minute Stir in curry powder, turmeric, cayenne and cinnamon
In a saucepan, combine coconut milk and curry paste; bring to a bare simmer. Do not allow to boil as the coconut milk will curdle.
Cook for five minutes, stirring the curry into the coconut milk.
Add squash, 2 tbs. butter and salt; mix to combine.
Add maple syrup to taste.
Butter small gratin dishes or a large casserole.
Spoon mixture into dishes and dot with remaining butter.
Broil for 3-4 minutes.
minute.
Add the curry paste and cook, stirring for
aucepan, combine coconut milk and curry paste; bring to a bare
ecessary, then add garam Masala,Curry powder,Serrano chopped chillies(Can
otatoes and sprinkle with the curry powder, stir. Then pour in
Start by making the curry. Heat 1 tbsp of the
nd lime juice into a curry paste.
Soak the Basmati
nion and garlic with the curry leaves, chili and mustard seeds
r until browned.
Add curry paste and stir for 1
minutes). Stir in the curry powder and flour, and cook
boil.
Add the curry brick and stir until dissolved
until softened.
Add garlic, curry powder, salt and pepper.
0 minutes.
2.\tPrepare curry, chili powder and sugar; the
aucepan and gently fry the curry leaves until they start to
Heat a little oil in the wok. Saute onions until soft then add the meat and cook through. Keep on going until the onions are as soft as you like them.
Add the peas, potatoes, and water and get bubbling.
Stir in the curry and simmer for 5 minutes. Add more liquid if you want it runnier.
Add hot sauce to taste. I used lots of Carribean yellow stuff.
Eat, using a bowl/plate, or straight out of the wok (less dishes).