Curry - bumped for Tinks

[Lucy]

Hi sleebly,

I am actually cooking a curied fish dish for tonight: Kedgeree? It is bascially curried rice dish.....delish! (Traditionally it is served as a breakfast dish in England, but we have it as an evening meal as an alternative to a curry........)

Kedgeree

Serves 4

700g fish (traditionally smoked haddock, but I use smocked cod or tuna)
110g butter
1 chopped onion
3/4 teaspoon hot curry powder
570ml fish stock
2 cups long grain rice
3 hard-boiled eggs
3 tablespoons chopped parsley (or one cup of frozen peas)
1 tablespoon lemon juice
salt and pepper

~ If using raw fish, poach in a pan of cold water for 6-8 mins
~ Melt 55g butter in a large pan and cook off the onion.
~ Add the curry powder
~ Stir in the rice and coat in the butter and curry powder
~ Add 570ml fish stock
~Bring to simmering point, stir, and then cover the pan with a tight fitting lid and simmer for 15 mins
~ Flake the fish and chop the eggs into chunks
~ Once rice is cooked, add the fish, eggs, parsley/peas, lemon juice and salt and pepper
~ Stir through the remaining butter to melt
~ Cook through gently for 5 mins
~ Serve in bowls (I usually serve it on top of some wilted spinach)

[min]

yum, i love curries!


Potato and Vegetable Curry
2 tablespoons vegetable oil
1 medium brown onion (150g), chopped finely
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 red thai chillies, seeded, chopped finely
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon ground tumeric
1kg potatoes, chopped coarsely
600g pumpkin, chopped coarsely
2 cups (500ml) vegetable stock
1 cup (250ml) coconut milk
200g green beans, halved
100g baby spinach leaves

1. Heat oil in large saucepan; cook onion, garlic, ginger and chilli, stirring, until onion softens. Add spices; cook, stirring, about 2 minutes or until fragrant. Add potato and pumpkin; stir to coat vegetables in spice mixture.
2. Stir in stock and coconut milk; bring to a boil. Reduce heat; simmer, covered, about 20 minutes or until potato is almost tender. Stir in beans; simmer, covered, about 5 minutes or until potato is just tender. Remove from heat; stir in spinach.

Chickpea, Pumpkin and Eggplant Curry
1 tablespoon ghee or vegetable oil
1 medium (150g) onion, chopped coarsely
2 cloves garlic, crushed
4 (200g) baby eggplants, chopped coarsely
¼ cup (75g) medium curry paste
½ (600g) butternut pumpkin, peeled, chopped coarsely
½ (500g) cauliflower, chopped
1½ cups (375ml) vegetable stock
425g can crushed tomatoes
400g can chickpeas, rinsed, drained
salt and freshly ground black pepper
1 cup (280g) plain yogurt
½ cup finely chopped fresh mint

Melt ghee in a large pan, add onion, garlic and eggplant; cook, stirring, until just tender. Add curry paste, cook, stirring, until fragrant.

Add pumpkin, cauliflower, stock and undrained tomatoes, bring to the boil; simmer, covered, for 20 minutes. Add chickpeas, simmer, covered, for a further 10 minutes or until the vegetables are tender. Season to taste with salt and pepper.Meanwhile, combine yogurt and mint in a small bowl.Serve curry with yogurt mixture.

Thai green Fish Curry (delicious!)
500g. firm white fish fillets (cut into large chunks)
i onion diced
2 tbsp green curry paste
1 can coconut milk (about 2 cups)
finely grated rind of 1 lime
juice of 1 lime (about 2tbsp)
2 whole lime leaves - optional
1-2tbsp brown sugar
2tbsp fish sauce
handful of green beans chopped
handful snowpeas

soften onion in a little oil and add curry paste. fry for a minute (watch out, it splatters!) stir in coconut milk, lime rind, leaves and juice, brown sugar and fish sauce. add beans and simmer for about 5 minutes. Add fish and snow peas and continue to simmer until fish cooked through. If sauce is too runny, add a teaspoon or two of cornflour and water mixture until thick enough.

remove lime leaves and serve over rice with chopped fresh coriander on top. - I AM SO HUNGR NOW!!

[Fee]

Mince, Lentil and Spinach Curry

500g lean beef mince
1 leek chopped
1 red chilli chopped (optional)
2tsp ground cumin
2tsp ground coriander
1tsp garam masala
1tsp turmeric
2tsp paprika
1tbs grated or finely chopped ginger
3-4 garlic cloves chopped
1 tin diced tomatoes
small box of frozen spinach
1 cup of yellow lentils (channa dahl)
1/2 cup red lentils
1 litre beef stock
Natural Yoghurt (optional)
Salt/Pepper to taste


1. Saute leek, garlic and ginger in olive oil. Add ground spices and stir until fragrant. Remove from pan and set aside.
2. Brown mince, return leek and spice mixture to pan and combine. Add tomatoes and stir through.
3. Add lentils and combine.
4. Add beef stock and bring to boil, cover and simmer for approx. 1 hour or until lentils are tender. The red lentils will break down, the yellow lentils will remain whole but softened.
5. Shortly before end of cooking time, add defrosted spinach and stir through. Serve with a dollop of natural yoghurt if desired.

[Melbo]

Tamara,

I'm a bit of a fan of the curried snag. There isn't any hard and fast recipe ... I kind of make it up as I go along.

Ingredients

Sausages (der)
Curry powder or similar
Tin of tomatoes
1 x Onion
2 tsp Sugar
Water if needed
Any vegetables you might like (carrot and broccoli are the standby ones in this place)

Method

Boil sausages first to remove any fat
Remove from water and place on paper towels to drain
Cut into pieces
Chop up onion
Place into an oiled pan along with cut up snags and brown
Add curry powder
Add tin of tomatoes, sugar and water as needed
Towards the end of cooking time (about eight minutes before) add vegetables and simmer until veg are just cooked

Eat with rice, pasta etc.

Sorry, I know it's pretty basic but it seems to go down well with DH (and he's not as much of a sausage fan as I).

I know you said you didn't want to go to the shops, but next time you're there, try to get your hands on one of those recipe mixes - either Devilled Sausages, Sausage Casserole etc. They're quite handy to have around in those "What am I going to do with these sausages?" moments.

=)

[christy]

Its an Indian dish that's base is spinach...

Here's my recipe atm which I'm still looking for a good one.

1 packet frozen spinach
3 potatos chopped
1 onion, chopped
1 packet feta (I'm cheating, you are supposed to use Paneer cheese)
1 tablespoon garam masala
2 tsp tumeric
2 cloves garlic crushed
2 tsp grated ginger
2 sticks of cinnamon
1 tsp coriander seeds
2 tomatos chopped

Using oil I first saute the onion and when it starts to go clear I add the spices to the pan & get them hot to bring out the flavour. I then put this all in the slow cooker & add the spinach, potatos and tomatoes. It all looked a bit dry to me so I then added 1/2 cup chicken stock (vegetarian chicken stock) and in the last 10 minutes you add the feta or paneer to get the desired outcome. I am up to everything being in the SC & waiting... smells beautiful but not so sure....

[reneenay]

My husband’s absolute favorite meal! Lots of ingredients but easy and quick to make.

Hope you all enjoy!!

Ingredients:
½ cup (125g) butter
3 onions, chopped
3 cloves garlic, minced
3 bay leaves
1 teaspoon of powdered cinnamon
5 whole cloves
2 kg (4lb) chicken pieces
2 tomatoes, quatered
1 ½ tablespoons salt
2-3 tablespoons curry powder
1 tablespoon paprika
2 cups (500ml) coconut milk
1 cup (250g) yogurt
2 teaspoons ginger
2 tablespoons poppy seads
1 ¼ cups (300ml) cream
¼ teaspoon saffron
3 tablespoons lemon or lime juice

1. Melt the butter in a large saucepan and sauté the onions and garlic until golden brown
2. Stir in the bay leaves, cinnamon and cloves and simmer for 5 min.
3. Add the chicken and cook for ten min.
4. Stir in the tomatoes, salt, curry powers, paprika, coconut milk, yogurt, ginger and poppy seeds. Cover and cook over a low heat until chicken is tender.
5. Stir in the cream, saffron and lemon or limejuice and heat through.

*Mild curry. Can be made hotter or milder by the curry powder used.

[chrysalis]

Yummo - can't wait to try it!!!

[Tigergirl1980]

Ooooh that sounds yummy, think I will have to give that a go, thanks Renee

[ll80]

Myself and my partner are currently on a curry binge. In the last two weeks I think curry has been my every meal except for breakfast and maybe a couple others.

I just can't stop eating curries, at the moment we are just chucking things in a pot and seeing how it turns out. Some very yummy, some not so, but they are always generally good or excellent the next day. yummmmmm.

I would love some recipes for a proper Indian curry.

[Pandora]

ll80 I will dig out Madhur Jaffrey and get back to you.

[ll80]

Thanks rayray, I am thinking of investing in a good curry cookbook, any recommendations?

[Phteven]

I make a yellow curry powder in bulk here is the recipe
1.5 tbs ground tumeric
.25 tbs ground cardamon
.5 tbs ground cinammon
.25 tbs ground ground cumin
.25 tbs ground ground coriander seeds
.25 tbs ground ginger

I just put it all in a glass jar and leave it in the cupboard then when it's time to cook just fry it on a low heat with garlic, ginger and lemon grass until it's fragrant then brown your meat and or veges and chuck in some coconut milk and palm sugar and fish sauce and boil it for a while until it thickened a bit. Or you can just chuck the whole lot into a slow cooker for a few hours. When I use the SC I find it tastes better if you brown the spices first then I stir the coconut milk into the frying pan to pick up all the browned bits.

Here are some other spice mixtures you can use - just adapt/adjust them to suit yourself.
Curry
6 dried red chillies (take the seeds out to reduce the heat)
8 tbs coriander seeds
4 tbs cumin seeds
2 tsp fenugreek seeds
2 tsp black mustard seeds
2 tsp black peppercorns
1 tbs ground tumeric
1 tsp ground ginger

roast or dry fry everything except the tumeric and ginger then grind them to a powder (a coffee grinder will do this really well or use a mortar) then put it in a jar and add the tumeric and ginger and shake it all about to mix them in.
You can reduce the heat by putting less chilli in and de-seeding the chilli.
You can also try adding a cinnamon stick, 6 cloves and 1 tbs fenel seeds before roasting.
It makes about 16 tbs.

Sambar powder
8-10 dried red chillis
6 tbs coriander seeds
2 tbs cumin seeds
2 tsp black peppercorns
2 tsp fernugreek seeds
2 tsp white split gram peas
2 tsp yellow split peas
2 tsp yellow mung beans
1.5 tbs ground tumeric.

Roast or dry fry the spices, repeat with the pulses (make sure they're evenly toasted - you need to shake them)
Grind the spices and pulses into a powder then mix the tumeric in and jar it up. It makes about 17 tbs.

Panch Phoran (Bengali 5 spices)
Mix equal quantities
Cumin seeds
Fennel seeds
Mustard seeds
Fenugreek seeds
Nigella seeds

You don't process it - just fry it in oil to flavour it before adding the main ingredients or fry it in ghee or oil and add it to vege and dahl dishes just before you serve.

Sri Lankan Curry Powder
6 tbs coriander seeds
3 tbs cumin seeds
1 tbs fenugreek seeds
5 cm piece cinnamon stick
1 tsp cloves
8 cardamom pods
6 dried curry leaves
1-2 tsp chilli powder.

Dry fry or roast the coriander, cumin, fennel and fenugreek seperately until they darken(they turn dark at different times).
Dry fry or roast the cinnamon, cloves and cardamom until they give off a spicy smell.
Remove the seeds from the cardamom then grind all the roasted ingredients with the chilli and curry leaves.
Makes about 12 tbs.

I've posted some other curry recipes at some point.
I'll see if I can dig them up.

[Phteven]

Also....
you can do puppadoms in the microwave. just give the a spray with olive oil spray then zap on paper for about 40 seconds

My quick cucumber yogurt stuff
Chop up a lebanese or telegraph cucumber really fine, chuck it in a bowl with natural yogurt, put a squeeze of oregano (I buy the tubes in the fruit & vege section) and stir it up.

[ll80]

Thanks Dachlostar, I'll definitely be trying all of these I would say, they all look really nice except I might go a bit easier on the chili, I'm trying to build up my heat tolerance but it tends to set off my asthma.

I'm a bit of a foodie.
When DP and I build our house hopefully sometime towards the end of the year I am thinking of putting in a Tandoor which I think is Pakistani, i think it will go nicely next to my wood fire oven and spit.

[Rouge]

I would make my own. This is a really generic easy curry paste that you can make (indian inspired) and then freeze (in 2 tbsp batches) and thaw as needed. You can doctor it to be mild by adding less chili.

Curry paste - From Taste

Preparation Time
10 minutes

Ingredients
125ml (1/2 cup) white vinegar
80ml (1/3 cup) vegetable oil
2 long fresh red chillies, deseeded, finely chopped
4 garlic cloves, crushed
1 tbs finely grated fresh ginger
1/4 cup ground cumin
1/4 cup ground coriander
1 tbs freshly ground black pepper
1 tbs garam masala
1 tbs black mustard seeds
1 tbs ground turmeric
1 tsp ground cinnamon

Method
Place the vinegar, oil, chilli, garlic, ginger, cumin, coriander, pepper, garam masala, mustard, turmeric and cinnamon in a bowl and stir until well combined.
Notes
To freeze (for up to 4 months): Place curry paste in an airtight container and smooth the surface. Drizzle with vegetable oil to cover. Label, date and freeze.

To thaw: Place in the fridge for 2-3 hours or until thawed. Stir to combine.

[ladybird11]

Mine is:
1 tbls - corriander
1 tbls - cumin, ground
1/2 tbls - tumeric, ground
1 tsp - black pepper
1 tsp chilli powder
1/2 tbls - grated ginger
Juice from 1 lemon rind
1 x 100 gram sachet of tomato paste
(its not on the list but I usually add some garlic because I can ;-)

This will make enough to coat 500 grams of meat, and I usually add tonnes of vegies too (cauliflower, sweet potato, pumpkin and peas etc), once the stock is added it is awesome!

[Junglemum]

For a sensational ridgy didge curry, make your own paste using this recipe.....

This is from Madhur Jaffrey's curry bible..... yum.

Mussaman curry paste

7 dried hot red chilli's (preferably long ones)
1/2teaspoon white pepercorns
1/2t whole cummin seeds
1 teaspoon whole corriander seeds
2 1/2cm cinnamon
140g shallots
1 Tablesppon fresh lemon grass, sliced thinly
5 large cloves of garlic
2 1/2 cm piece of fresh ginger
1 teaspoon of curry powder
1/2 teaspoon shrimp paste- or 3 tinned anchovies.
1/2 teaspoon ground tumeric

Soak chillies in hot water for 1-2hrs
Put peppercorns, cumin seeds, corriander seeds and cinnamon in a small fypan over a medium heat, stir until the spices become fragrent and turn a darker shade.
Empty into a bowl and cool. Once cool grind as finely as possible in a clean coffee grinder or spice grinder. (could use a mortal and pestle)
Put chillies and their liquid in a blender and blend with all remaining ingredients. Blend, pushing sides down until you have a smooth paste.

What you don't use you can freeze.

If that seems a bit hard, go and find a good delicatessen that sell some locally made curry pastes and buy one. A homemade paste makes all the difference imo!

To make the curry..... i'd recommend the one on the taste website. sounds good.

[LimeSlice]

Thai Massaman Chicken Curry

Massaman Paste:
* 10 big dried chilies, roasted, soaked and seeded
* 1/2 teaspoon black peppercorns, roasted
* 1 teaspoon coriander seeds, roasted
* 1 teaspoon cumin seeds, roasted
* 2 cloves, roasted
* 2 cardamom pods, roasted
* 1 teaspoon shrimp paste, roasted
* 1/2 teaspoon powdered nutmeg (not roasted)
* 1 teaspoon salt
* 1 teaspoon Kaffir lime skin
* 1 teaspoon galangal
* 1 tablespoon coriander roots
* 1 tablespoon lemongrass
* 1/4 cup shallots
* 2 tablespoons garlic

Ingredients:
* 4 tablespoons curry paste
* 3 tablespoons vegetable oil
* 3-4 chicken thighs
* 1 cup coconut cream + 1 cup coconut milk
* 1 cup potatoes
* 1 cup onions, or peeled whole shallots
* 4 cardamom pods
* 1/4 cup roasted peanuts, whole
* 1 tablespoon palm sugar
* 1" piece of cinnamon stick
* fish sauce to taste


1. Dry roast the dry spices in a pan on medium heat until fragrant, about 2-4 minutes. It’s best to roast each thing one at a time until fragrant. The chilies should be browned. Roast the shrimp paste wrapped in tin foil for a few minutes too.

2. Soak the dried chilies until soft, then take out the seeds and inner bits and chop fine.

3. Pound the paste in a mortar & pestle. Start by grinding up the dried spices until powdered, then set aside. Put the chilies in the mortar and pound until uniformly smashed, then add the rest of the ingredients, starting from hardest and driest and working up to softest at the end. Then add the dried spice powder back in and the shrimp paste. Mix well.
You can use a food processor, just add them all together.

4. Cut the potatoes and onions into bite-sized pieces and wash the chicken.

5. Add the oil to the pan and turn on to medium high. Fry 4 tablespoons of the paste until fragrant, about 3-4 minutes. Keep stirring so it doesn’t burn.

6. Add the whole chicken pieces. Fry until the chicken is sealed on the outside, about 2-3 minutes.

7. Add 1 cup of the coconut cream (top part of the can if using canned – don’t shake the can). Simmer until the oil separates, about 2-3 minutes. You’ll see reddish oil starting to float to the top.

8. Add the potatoes, peanuts and onions and the 1 cup of coconut milk. Simmer for a few minutes.

9. Add the cinnamon, cardamom seeds, cassia leaves. Mix well.

10. Simmer (and stir well) until the mixture browns and a good deal of oil comes to the top. About 15-20 minutes. If it gets too dry, add some water. Add the fish sauce, palm sugar and tamarind juice at the end. Taste – you may need to adjust the flavor if it’s not salty or sour enough.

11. Serve with rice or roti. Also is great with ajaat (slightly pickled cucumber salad) on the side.


Love this site, use it whenever I want a real Thai recipe (Real Thai Recipes ) The recipe for the Ajaat is there too...and the Clear Mushroom and lemongrass soup is sooo good!

HTH! And kick some butt lol