Duration : 0:6:42

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Thai pork curry

Serves 2

Preparation time 30 mins to 1 hour

Cooking time 10 to 30 mins

Ingredients
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

Method
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

Ingredients
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

Method
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.

Thanks.

Chicken curry

Ingredients:

6 boneless, skinless chicken thighs

1 ¾ c. coconut milk
2 garlic cloves, crushed
2 tbsp. Thai green curry paste
12 pickled onions
3 green chiles, diced
3 kaffir lime leaves, shredded
4 tbsp. fresh chopped cilantro
salt and pepper to taste
boiled brown rice, to serve
Directions:

Cut the chicken into bite-size pieces.
Pour coconut milk into large pan over high heat and bring to boil.
Add chicken and garlic to pan and bring back to a boil.
Lower heat and simmer for 30 minutes or until chicken is tender.
Remove chicken from the mixture with a draining spoon and set aside to keep warm.
Stir green curry paste into pan and add pickled onions , chiles and lime leaves; simmer for another 5 minutes.
Return chicken to pan and bring to a boil.
Stir in cilantro and season to taste with salt and pepper.
Serve over a bed of boiled brown rice.
Serves 4 persons.

Curry for Diabetes story:
http://www.sciencentral.com/articles/view.php3?type=article&article_id=218393140

Duration : 0:3:46

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Granted, I've only tried about nine different recipes from the internet, but the recipes were from popular recipe sites and all of the recipes were highly rated by many users. One would think that at least ONE of those recipes was "tweakable" into something tasty, but, alas, all of them were completely void of flavor or just completely wrong.

I originally thought to save money by learning to cook Chicken Curry myself, as I eat in in an authentic indian restaurant nearly everyday. But I'm saving no money as most of the food is so awful so as to not recommend itself to be eaten.

I can't very well ask the restaurant for the recipe!

Tips? REAL recipes?

Thanks!
PS I prefer "extra hot", but I still like to be able to taste the rest of the ingredients. Thanks.
I might ask the restaurant after all. I'm aware that there are different types of curries, as well "curry" is just an umbrella term for a combination of different spices.

If you're into curry, you may (or may not) have noticed that there are different blends for Indian curry, and the level of heat in Indian dishes vary depending on which region of India they originate from. A lot of the Indian restaurants in southern California are of that mostly bland variety of curry. Did I say bland? I meant really mild for the American palate.

In Chinese cuisine, there're different types of hot; one relates to actual hotness like the burning sensation you get for eating wasabi; the other is from a warming heat, like from ground cayenne pepper. For a good curry blend, I like one that doesn't overpower the senses with hotness because that's all I can think about when eating. You can always increase the curry sauce hotness with one or two dried seranos, red chilis or other type of hot pepper into the sauce.

Once you find the curry blend you like, that's when you can adapt it to your favorite restaraunt re-creation whatever protein is used (e.g., lamb, chicken, beef, shrimp, gluten, tofu etc.).

Preferably a recipe that's been in your family (that you are allowed to share) which is basic and easy to make. I do have access to an array of ingredients (tamarind, curry pastes, lemongrass, coconut milk, various vegetables and beans, etc.).

Thank you for sharing!
Wow, these look great everyone, thank you!

East Indian Curried Garbanzo Beans
( serves 5-8 as a main dish or side dish)

Ingridients:
3 cups garbanzo beans ( precooked or canned)
1 onion
1 Tablespoon oil or butter
1 Tablespoon curry powder
1 Teaspoon vegesal or salt
3 cloves of garlic minced
1 Tablespoon fresh ginger chopped (or 1 teaspoon powdered)
1/2 cup water
1 Tablespoon lemon juice
1 cup plain yogurt
2 tomatoes
1/4 cup fresh cilantro chopped

If you want to use dried garbanzo beans soak 1 1/2 cups over night. The next day boil beans for about one hour or until soft. Skin the white foam off the top while beans are boiling, they are now ready to use in this recipe. Dice onion into small pieces. Heat the oil or butter in a frying pan and constantly stir ass you add the curry powder, salt, garlic, and ginger. Next saute the onion. When this is almost cooked add the garbanzo beans and continue to cook. Add the 1/2 cup water, lower the heat and cook for 20 minutes or until the garbanzo beans are heated through. Add the lemon juice and yogurt and heat through again. Wash and dice the tomatoes and cilantro. Serve the garbanzo over ric and garnish with the tomatoe and cilantro.

Dear Cobalt Daisy,
This is a good recipe to serve with some corn bread. If you and the rest of your family do not like slightly spicy food it may not be the best idea. It is very good with corn bread and rice. Hope you like this recipe and maybe you can make it if you want to try it!

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Rajma (Kidney Bean Curry) Recipe
Ingredients:

1 1/2 cup kidney beans (rajma)
1 teaspoon salt (adjust to taste)
2 large tomatoes
1 tablespoon ginger
1 green chili
3 tablespoon oil
Generous pinch of asafetida (hing)
1 teaspoon in seeds (jeera)
2 tablespoon coriander powder (dhania)
1/2 teaspoon turmeric (haldi)
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon black pepper
1 teaspoon paprika
1 medium chopped tomato for garnishing

Duration : 0:7:51

[youtube B4X9cdRmD1c]

http://www.ManjulasKitchen.com

GUYANESE CHICKEN CURRY:

Ingredients:

3 tbsp vegetable oil
1 large onion, chopped
2 green onions, chopped
¼ green bell pepper, seeded and chopped
¼ red bell pepper, seeded and chopped
2 to 3 cloves garlic, finely chopped
1 tbsp curry powder
¼ tsp turmeric
½ tsp cumin
½ tsp garam masala
1 sprig thyme or ½ tsp dried thyme
¼ tsp celery salt
1 cup water
1½ lbs chicken pieces
1 medium potato, peeled and cubed
¼ tsp salt
¼ tsp freshly ground black pepper
1 tsp tomato paste

METHOD:

Heat oil in a medium saucepan and sauté onions, bell peppers, and garlic until onion is tender and golden.

In a small bowl mix curry powder, turmeric, cumin, garam masala, thyme, and celery salt with enough water to form a smooth paste. Add to the onion mixture; rinse out bowl with a bit more water and add to mixture. (Reserve remaining water). Fry over high heat until the curry paste is quite dry, stirring frequently to prevent burning.

Add chicken and stir well. Fry over high heat for a few minutes, then reduce to medium heat. Add potato, salt, pepper, and tomato paste and cook 5 minutes. Add remaining water and stir to immerse potatoes in liquid.

Cover and cook on medium low heat until chicken and potatoes are cooked, about 25 minutes, stirring occasionally. Serve hot.
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GUYANESE ROTI

Serves: 6-8

Ingredients:

4 cups flour
2 tsp baking powder
1-1/2 oz butter
water, approximately 1-1/2 cup
1/4 cup oil
flour for dusting

Directions:

Mix flour, baking powder and butter. Add enough water to form a smooth, soft dough. Knead well, cover with a damp cloth, and leave for 15 minutes.
Knead dough a second time and divide into 8 small balls.

Flour rolling board and roll out dough in pieces 8-9 inches in diameter. Coat rolled-out dough with oil and sprinkle lightly with flour. Make a cut in the dough from the center out to the edge. Roll tightly into a cone shape. Press peak into the center of the cone and then flatten. Follow same directions for remaining 7 balls of dough.
Allow shaped dough to "rest" for 15 minutes.
Flour rolling board and roll out shaped dough so it's very thin, 8-9 inches in diameter.

Heat a griddle and slap rolled-out dough onto the griddle. Cook for about 1 minute on each side, coating with oil. The roti should be crisp with specks of brown.

Remove roti from griddle and while still hot, clap it between your hands for 10 seconds until it is soft and flaky. Serve immediately with chicken curry.
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Duration : 0:2:57

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Duration : 0:5:7

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