water and remaining ingredients. Cook for about 20 minutes or until
inute Stir in curry powder, turmeric, cayenne and cinnamon, then add
epper, turmeric and honey over the turkey. Let marinade stand for at
eat. Cook steak, in batches, for 4-5 mins or until
b>for 3 mins, or until soft. Add chili, mustard seeds and turmeric
Crush lemongrass and cilantro roots with a mortar and pestle. Add turmeric, ginger, cumin, palm sugar and fish sauce. Grind to combine.
Heat oil in a saucepan over medium-high heat. Saute paste for 2 mins, or until fragrant. Add onion and cook for 3 mins. Add coconut milk and fish stock. Bring to a simmer then add fish. Reduce heat to medium, cover and poach fish for 4 mins. Add Chinese cabbage and cook, covered, for 4 mins, or until tender.
Garnish fish with cilantro leaves and green onions. Serve with steamed rice and lime wedges.
Heat 1 tbsp of the oil in a large saucepan on medium heat. Cook the corn kernels for 3 mins, stirring, until tender. Remove.
Heat the remaining 3 tbsp in same pan on low heat. Add the onions, cardamom, cinnamon stick, garlic and chili pepper. Cook for 15 mins, stirring occasionally, until tender and caramelized.
Stir in the turmeric, mushrooms, corn and 1/2 cup water. Cook on medium heat for 5-7 mins, until the mushrooms are tender. Season. Add the cilantro and lemon juice. Toss to combine and serve.
Heat oil in a large frying pan over high heat. Saute onions and garlic for 2-3 mins, until tender. Remove from pan and set aside.
Combine turmeric and flour. Dredge chicken in seasoned flour then saute for 4-5 mins, until all sides are golden.
Return onion mixture to pan. Add stock and lemon juice. Stir in ginger, chilies and brown sugar. Season to taste. Simmer, covered, for 25-30 mins, until chicken is tender. Serve with steamed beans and naan bread.
he ginger, honey, soy sauce, turmeric, cayenne and orange juice. Add
Peel the chayotes, remove the seeds and cut into strips.
Grind the fresh red chillies, onion, ginger, sliced lemon grass and fresh turmeric to a paste in food processor. Add water to the paste mixture, with a squeeze of lemon juice and salt to taste.
Pour into a pan. Bring to a boil and cook for 1-2 minutes. Add chayote and cook for 2 minutes. Stir in coconut milk.
Stir in prawns and cook gently for 2-3 minutes. Serve over rice.
garlic powder, salt, ginger, and turmeric.
MAKE THE SALSA:.
Add chicken, cover and simmer for 1 min. Remove from heat
n 2 cups boiling water for 10-15 mins, until softened
eef in 2-3 batches, for 5-6 mins each batch
n the rice, turmeric and salt. Stir gently for a minute. Now
Boil the potatoes in their skins until just cooked but still firm. Plunge into cold water and peel.
Cut into 1in cubes and put in bowl. Sprinkle with salt and turmeric and toss lightly to coat.
Heat the oil over a medium heat. Add the potatoes and fry for 5 minutes. Sprinkle over chilies and 1 tablespoon of water.
Stir, cover pan and simmer for 10 minutes. Uncover and continue frying until potatoes are lightly browned.
In a deep frying pan, heat oil over medium heat. Add ginger, cumin, chili and turmeric. Saute for 30 seconds, until fragrant. Add potatoes and cook, stirring, for 5 mins. Cover, reduce heat, and cook for 5-8 mins, until potatoes are tender. Add cilantro and season to taste.
Meanwhile, lightly coat a frying pan with oil and place over high heat. Cook lamb for 3 mins per side, until browned but still pink inside. Let rest for 3 mins. Serve with potatoes, yogurt and lemon wedges.
saute stirring with wooden spoon for about 15-20 minutes until
In a large skillet cook onions in the olive oil until soft.
Add garlic, turmeric, cumin seeds, salt and pepper; cook, stirring for 1 minute.
Add tomatoes and bring to a boil, breaking them up as you stir.
Add carrots, lentils, lemon juice and broth.
Spoon mixture into slow cooker; cover and cook on high for 4-5 hours, or low for 8-10 hours.
Stir in coconut milk and continue cooking on high for 20 minutes, until heated through.
Serve topped with fresh cilantro and several dashes of your favorite hot sauce.
Combine vinegar, sugar and 1/2 cup water in a medium saucepan over low heat. Cook, stirring, for 3 mins, or until sugar dissolves. Bring to a boil then reduce heat and stir in corn, onion, cucumber, chili, coriander and turmeric. Cook for 2 mins, or until corn is tender. Let cool.
Meanwhile, cook hot dogs in boiling water for 5 mins, or until heated through. Drain. Place a grill pan over medium heat. Grill hot dogs and buns for 3 mins, or until golden brown. Arrange hot dogs in buns. Serve with pickled corn.