EDIUM heat in a microwave for 6 to 7 minutes, or
ll of this in the recipe.).
Start by cutting your
0% you can set aside for a garnish. Cut the chicken
For the panang curry paste, place chilies in a
For the chicken - I use thighs -
eeks 3 minutes. Add squash, curry powder and sugar; cook 2
Grind together the curry paste ingredients in an electric
Heat oil (it should be a little bit more than what you would normally use).
Fry onions.
When slightly brown add curry leaves.
Add ginger-garlic paste.
Fry until you see the oil coming to the top.
add spices, coconut powder and salt and keep frying adding a little water.
Then add tomatoes and green coriander.
When the tomatoes are cooked, add your beef or mutton.
When the meat is tender, add the tamarind juice and okra and cook until the okra is done.
edium-high heat. Add the curry paste and cook 1 minute
I use this recipe for leftover beef and gravy.
Brown onion and green pepper.
Add gravy and curry powder.
(This will spice up the gravy; add until desired spiciness.)
Add beef (cubed), apples (cut in small pieces) and raisins.
Cook until apples are soft and raisins are plump.
Serve over rice.
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.
Blend together as many freshly ground spices in the ingredients list as you can get and mix with the rest of them pre-ground.
Taste and if you like and add more cayenne depending how spicy you like it.
Enjoy in an Iraqi recipe calling for curry powder.
For the Nam Prik Gaeng Daeng
To make the curry paste. Put the garlic, chillies,
aper towel.
Melt butter for curry sauce in a pot and
Blanch diced vegetables and set aside.
Cook rice according to package directions.
Saute shallots, garlic, chile and ginger in olive oil for about 2 minutes.
Add curry powder and tomato puree and cook another 2 minutes.
Finally add chutney and cream and simmer until reduced by half.
Add blanched vegetables and rice to the curry sauce, season to taste and top with chopped basil and serve.
Makes 4 servings.
Cook the Curry Potatoes and Chicken first.
For Koftas:
Combine minced meat with all kofta ingredients.
Shape into balls.
shallow fry till golden brown.
put aside.
for Curry:
fry onions in a little oil, add ginger and garlic and fry together till golden brown.
Add remaining Curry ingredients with enough water to make a gravy.
Bring to a boil, add koftas and simmer for about 40-50 minutes.
garnish with coriander and serve hot with naan bread or pitas or chapati.
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.
Combine curry powder and paprika in a small bowl; sprinkle onto a piece of plastic wrap. Gently roll goat cheese log in spice mixture. Wrap in plastic wrap; chill until ready to serve.
Herb Goat Cheese: Substitute 1 tablespoons chopped fresh parsley and 1 teaspoons dried Italian seasoning for curry powder and paprika. Proceed as directed.
Sesame Seed Goat Cheese: Substitute 1 tablespoons toasted sesame seeds and 1 teaspoons pepper for curry powder and paprika. Proceed as directed.