tsp of your favourite seafood; this recipe will also work with
econds.
5. Add curry powder and stir another 10
hoots and 1-4 tbsp curry paste, (depending on how hot
In the microwave, heat soup and milk thoroughly.
Add cooked seafood and curry and heat again.
Serve over rice.
picy seasonings to taste.
Curry Powder:
Place whole spices
ntil the rest of the recipe is complete.
In a
Heat large skillet. Saute minced garlic in butter over medium heat.
Add Seafood Combo. Cook, stirring occasionally, for 3-4 minutes.
Add spinach. Cook till heated.
Add Alfredo sauce, sprinkle of parsley, black pepper and red pepper flakes, if desired.
Cook on low till bubbly.
Serve over hot cooked pasta.
olden. Stir in chopped chilies, curry powder and gingerroot. Stirring constantly
Cook onion in oil until transparent.
Blend in flour and curry.
Add soup and cook gently until sauce is heated.
Mix in seafood, sherry and sour cream.
Season to taste with salt and pepper.
Serve hot over fluffy cooked rice.
br>Add lemongrass, chillies and curry powder and cook for 3
edium-low heat. Add Madras curry powder; cook and stir until
n high heat. Cook the curry paste for 1 min, stirring
Heat the oil in a skillet over medium heat. Stir in the onion and garlic, and cook until tender.
Mix in the chicken, and cook 10 minutes, or until juices run clear.
Mix the cauliflower, potatoes, peas, curry powder and garlic salt into the skillet. Pour in the coconut milk and chicken stock. Season with salt and pepper.
Reduce heat to low. Continue cooking, stirring occasionally, 30 minutes.
Marinate the veal with flour, salt and soya sauce.
In a wok, put in the oil and fry the onions till tender.
Add garlic, ginger and curry powder then stir fry for 2 minutes.
Add the capsicum and stir fry till soft and then add the veal.
stir fry till veal is almost cooked then add water --
Cover and bring to a boil -- add salt to taste.
Dice chicken into bite size pieces
Place chicken into oven dish add rest of ingredients.
Mix well and leave to marinade for 24 hours in fridge.
Place in oven 200c for 30-40 minutes stirring twice during cooking.
Thicken sauce with a little corn flour at end.
Squeeze lime over curry
(can fry spices cumin, coriander, mustard seeds etc and add to marinade).
he onion, garlic, salt and curry for about 4 minutes.
Defrost seafood mix. Drain. Separate the squid
Melt butter; add apples.
Cook 5 minutes.
Combine flour, curry powder and salt.
Stir into apples.
Add milk slowly.
Cook and stir until thickened.
Add shrimp.
Serve over hot fluffy rice.
Sprinkle with paprika.
Heat oil in a large skillet over medium-high heat. Saute onion, ginger, and garlic in hot oil until onion starts to soften, 2 to 3 minutes. Stir coconut milk, lime juice, curry paste, and brown sugar into onion mixture, bring to a simmer and cook until slightly reduced, about 5 minutes.
Stir shrimp, scallops, asparagus, cilantro, and salt into onion mixture; cook until shrimp and scallops are no longer transparent in the center, about 5 minutes.
Grind the curry paste ingredients with a little water in a blender until smooth.
Put the oil in a pan and heat till it shimmers.
Add the seasoning and fry till the mustard seeds start to pop.
Add the curry paste, mix and let it boil until thick.
Add the powders and salt to taste.Mix well.
Simmer covered until the raw smell goes. Spices should smell cooked.
Open when thick enough to eat.
Put cleaned thick fish slices into the curry.
Add tamarind paste and simmer for 5 more minutes.