Feb 21 2009

Are there any good curry recipes that are not greasy?

Published by at 4:04 am under Curry

I have tried so many different curry dishes at restaurants, and I like the taste of curry. However, all the dishes I've tried are loaded with grease and oil. Is there a healthier way to make a curry dish (veggie or meat)? THANK YOU!!!

Thai pork curry

Serves 2

Preparation time 30 mins to 1 hour

Cooking time 10 to 30 mins

200g/7¼oz lean pork steak (pork steak is good for this)
olive oil for frying
1 aubergine
75g/2½oz reduced fat coconut milk
handful fresh basil leaves
2 tbsp fish sauce
2 tbsp sugar
2-3 tbsp Thai curry paste
5 fresh or dried kaffir lime leaves
150ml/5fl oz dry white wine
For the jasmine rice
jasmine rice, enough for 2
1 lemon grass stalk, bashed to release the flavours
1 garlic clove, halved
1 chilli, halved
piece of ginger
dried or fresh lime leaves

1. Remove any visible fat from the pork and cut into cubes
2. In a large non-stick pan or wok heat a drizzle of olive oil and brown the pork. Keep it moving to stop it burning.
3. Dice the aubergine and season with salt. Add it to the pan with the pork and cook for a minute or two.
4. Add the coconut milk. Stir until the pork and aubergine are coated then add the wine.
5. Now add the curry paste and stir in well. Add the fish sauce, sugar and lime leaves and cook for 8-10 minutes.
6. Add the shredded basil leaves before serving.
7. Cook the rice in boiling water according to packet instructions along with the lemon grass, garlic, chilli, ginger and lime leaves.
8. Drain well and discard the herbs and spices. Serve alongside the pork.

South Indian dry masala fish curry with tomato and coconut chutney

Serves 4

Preparation time 30 mins to 1 hour

Cooking time 10 to 30 mins

For the fish
4 x 200g/7oz white fish fillets (monkfish, haddock, hake, cod or similar)
3 tbsp plain yoghurt
2 tsp garam masala
1 tsp black mustard seeds
1 tsp ground coriander
1 tsp ground cumin
½ tsp chilli powder
6 cardamom pods, lightly crushed
½ tsp salt
1 tbsp vegetable oil
For the chutney
1 tbsp vegetable oil
1 onion, finely chopped
7.5cm/3in piece root ginger, roughly chopped
6 garlic cloves, finely chopped
1 green chilli, finely chopped
10 curry leaves (available from Asian grocers and some supermarkets)
1½ tbsp desiccated coconut
1 x 400g/14oz can tomatoes, chopped
2 tsp sugar
2 tsp balsamic vinegar

1. For the fish, wash the fish and blot dry with kitchen paper.
2. In a mixing bowl combine the yoghurt, garam masala, mustard seeds, coriander, cumin, chilli, cardamom pods and salt. Add the fish and coat well with the yoghurt mixture. Cover with cling film and leave to marinate for about an hour.
3. For the chutney, heat the oil in a saucepan, add the onion and cook until soft. Add the ginger, garlic, chilli, curry leaves and coconut. Cook for a couple of minutes, until the coconut is lightly browned. Add the tomatoes, sugar and balsamic vinegar.
4. Simmer uncovered for about 20-30 minutes, until the chutney has thickened and reduced.
5. To cook the fish, heat the oil in a frying pan, shake off the excess marinade from the fish and fry until golden, about 3-5 minutes each side depending on the thickness of the fish.
6. Serve topped with warm chutney.

5 responses so far

Munchbrother Stats