mash together butter, Patak's Mild Curry Paste, minced garlic, chilli, cilantro
about 5 minutes. Stir mild curry powder, hot curry powder, black pepper, and
Worcestershire sauce, cinnamon, red curry paste, mild curry paste, and coconut into a
ith the creamy peanut butter, mild curry paste, brown sugar and fish
First take the coriander,cumin,fenugreek,black pepper,mustard seeds and dry fry gently in a frying pan until the mustard seeds start to pop.
Let spices cool.
Grind the unground spices to a fine powder and mix with remaining spices.
This should result in a fine mild curry powder.
For a hotter variety add one tsp of ground chile.
For curry paste.
Roast an onion for one hour at 200\u00b0C.
Let onion cool.
In a blender chop onion finely.
Add remaining ingredients to blender and mix well.
Heat 1 tsp cumin seeds in oil, fat or butter until they pop.
Add an onion (finely chopped) and heat it in the oil until it turns soft and gold.
Add a can of baked beans (425 g) and mix in 2 tsp mild curry powder. Add chilli powder according to your needs.
Cook the mixture for a few minutes.
ooked shrimp in this recipe as well, the recipe indicates the 2
arm.
Saute the garlic, curry powder, carrots, onion and capsicum
Preheat oven to 375\u00b0F.
Peel and cube the potatoes.
Bring a pot of water and 1 tsp salt to a boil. Carefully submerge potatoes, and par-boil for 5-7 minutes.
Drain.
In a baking dish mix together the oil, Patak's Mild Curry Paste.
Coat the drained potatoes, onions, and garlic with the curry.
Bake in a pre-heated oven for 30-45 minutes until crisp and golden.
Serve alone or with plain yogurt.
o onion/tomato mixture. Add curry, cumin, sage, salt and pepper
econds.
5. Add curry powder and stir another 10
hour.
For the curry, heat oil in a large
hicken broth, then stir the curry paste through.
Heat to
until onion softens. Stir in curry paste until fragrant. Add cauliflower
splash of water, the curry powder, the cinnamon and thyme
oss with 1 tbsp of curry powder. Set tofu aside and
owel.
Melt butter for curry sauce in a pot and
Toss fish in combined chili pepper, lime juice and salt.
Heat oil in a large skillet on medium-high heat. Cook onion, stirring, until soft. Add ginger, garlic and curry paste; cook stirring, until fragrant.
Add coconut cream; bring to a boil. Reduce heat to low; simmer, uncovered, until sauce thickens slightly. Add fish, cook, covered, for 5 mins or until fish is just cooked through.
Sprinkle fish curry with cilantro leaves. Serve with lime wedges and rice, if desired.
o pan along with stock, curry sauce and fish sauce. Bring
Heat a deep, nonstick frying pan over high heat. Add chicken and cook, stirring, 2 mins, or until starting to brown. Reduce heat to medium. Add onion and curry powder and cook, stirring, 2 mins, or until onion is soft and curry powder is fragrant. Stir in coconut milk and tomatoes. Bring to a boil. Reduce heat to low and simmer 10 mins. Add broccoli, peppers and green beans. Simmer, partially covered, 5 mins, or until vegetables are just tender. Spoon into shallow serving bowls, sprinkle with cashews and serve with rice.