Present: Curries of the World
r. Sadhana Shah has been in practice over 20 years has been combining her medical talent with her gifted artistic and culinary ability in her medical practice in Palm Harbor. In recent years, she has begun to focus her love of cooking into creating her own healthy recipes and multicultural dishes that offer patients healthy alternatives to eating the same old foods but with a healthy twist. She has created her own spice line starting with her own special blend of curry powder and special healthy eating receipt book. She is currently working on launching â€œCooking with the Doctorâ€? web TV program that will bring alive her own special receipts. The program features other physicians who share their own special receipts and creations that help address the various medical diseases i.e. diabetes, high blood pressure, by way of healthy cooking. Dr. Shah is on GWUA university board and serves as a there special event director for scholarship and fund raising; where she helped established the first International Curry Festival.
• 1 large Baigan • 4 cloves of garlic • 1 small onion cut in smalll pieces. • 1 small Mauri pepper • 1 tsp mustard oil • 1 tsp salt
Make small cut s on the eggplant and put the garlic in it. Roast the egg plant till it is soft. Peel the skin off and mash the pulp. Add the remaining ingredients to it and mix well. Garnish with chopped cilantro. Serve with Roti or Paratha.
Ingredients (serves 4) • 1 tbsp butter • 3 shallots, finely chopped • 1 (2½ cm/1” piece) ginger, finely chopped • 3 cloves garlic, finely chopped • 1 lb ground bison • 2 tbsp dark ale • 1 large egg • ¼ cup panko breadcrumbs • ¼ cup blueberries, frozen • 1 tbsp chili powder • 1 tbsp ground cumin • 1 tbsp chiffonade of fresh mint • ¼ cup walnut pieces • 2 tbsp spicy whole grain mustard • ½ tsp salt • 1/2 tsp black pepper, freshly ground
Method 4 hamburger buns •In a pan, heat the butter and add the shallots, ginger and garlic and sauté till golden brown. •In a mixing bowl combine all the ingredients along with the sautéed shallots, ginger and garlic. Mix well.
•Divide the mixture into 4 equal parts, and form into patties, approximately 2 cm (¾”) thick. •Cook the patties over medium heat on a grill until the internal temperature of the patties reaches 155˚F, approximately 5 minutes on each side. •Sandwich each patty between the hamburger buns and enjoy with your choice of sautéed onions or sautéed mushrooms and a local flavourful cheese.
Bunjal Chicken By: Sheneiza Lookman
“It is a very delicious West Indian meal which can be eaten with rice, roti, bread or by itself. It uses garam masala, a blend of dry roasted, ground spices from the colder climes of northern India. ‘Garam’ is the Indian word for ‘warm’ or ‘hot’; garam masala adds a sense of ‘warmth’ to both palate and spirit, and can be purchased in Indian markets and in the gourmet section of some supermarkets.”
Prep Time: 15 Min • Cook Time: 45 Min Ready In: 1 Hr • Original Recipe Yield 6 servings
•1 (2 to 3 pound) whole chicken •1/2 teaspoon salt • 2 tablespoons olive oil •1 onion, thinly sliced •1/4 teaspoon ground black pepper •1 tablespoon crushed garlic •1/2 tablespoon tomato paste •1/2 teaspoon garam masala •1 teaspoon curry powder •1/4 teaspoon celery salt •1/4 teaspoon salt • 1/4 cup water
1. Preheat oven to 350 degrees F (175 degrees C). Place the chicken into a 2 quart covered baking dish or dutch oven with 1/2 teaspoon of salt and olive oil.
Add the onion, pepper, garlic, tomato paste, garam masala, curry powder, seasoning to taste and 1/4 teaspoon salt. Mix all together, then add 1/4 cup water for the ingredients to steam.
2. Bake in the preheated oven for 40 minutes or until chicken is cooked through and appears brown.
3. Return to the oven for 5 more minutes to blend all the flavors. Serve over rice or eat plain.
Butter chicken curry
Ingredients (serves 4)
•1kg chicken breast fillets •1 cup butter chicken curry paste (tomato and tamarind) (see note) •2/3 cup thick natural yoghurt •4 garlic cloves, crushed •2 tablespoons ghee (see note) or olive oil •1 cinnamon stick •425g can tomato puree •1 teaspoon Vegeta Chicken Stock Powder •1/2 cup water •1/3 cup thickened cream •4 green onions, sliced, to serve •naan bread, to serve
1. Cut chicken into 3cm cubes and place into a ceramic bowl. Add 2/3 cup of curry paste, yoghurt and half the garlic. Stir to coat. Refrigerate for 1 hour, if timeS permits. 2. Heat ghee or oil in a large heavy-based saucepan over medium heat. Add remaining garlic and cinnamon stick. Cook, stirring, for 2 minutes, or until fragrant. Add remaining 1/3 cup curry paste, tomato puree, stock powder and water to saucepan. Bring to the boil over high heat. Reduce heat to medium-low. Simmer for 5 minutes.
3. Add chicken and curry paste mixture to saucepan. Simmer, stirring occasionally, for 10 minutes. Stir in cream. Cook for a further 5 minutes, or until chicken is cooked through. Remove cinnamon stick. Top with onions. Serve with naan bread. Notes • Note 1: Look for butter chicken curry paste in the international section of your supermarket. Note 2: Ghee is clarified butter and is sold in a can near the curry pastes in your supermarket. Ghee can be heated to a much higher temperature than other oils without burning, making it perfect for Indian cuisine
chicken curry Ingredients
3 lb chicken cut up into small pieces 4 medium potatoes, peeled and halved 1 whole garlic 1 small hot pepper 2 medium onions 2 tbsp oil 2 tbsp ground curry powder ½ tbsp garam massala 1 piece cinnamon stick
1. Pr• Grind garlic, one onion, and pepper •Heat oil in stew pan. •Add mixture of ground garlic, pepper and onion, garam massala and curry powder. •Allow to fry on slow heat for about 3 to 4 minutes. •Add chicken and potatotes and salt to taste.
•Add cinnamon stick. •Cook on slow heat for 15 to 20 minutes. •Add one cup of water and sprinkle one chipped onion. Bring to boil for about 20 minutes until potatoes are fully cooked. Note: Curried beef or lamb may be prepared in a similar manner.
Chicken Makhani (Butter Chicken)
Ingredients (serves 4)
Marinade • Yogurt 1 cup • Garlic Paste 1 tbsp • Ginger Paste 1 tbsp • Salt 1 tsp • Garam Masala 1 tsp • 3 pieces of chicken breast Gravy • 5-6 cloves • 5-6 pepper corn • 1 stick of cinnamon • 4-5 dried red peppers • 1 tbsp of kassori Methi • 1 tbsp garlic paste • 1 tbsp ginger paste • 1 tsp crushed green pepper • 1 Can of tomato sauce • 1 tbsp oil • 1 tsp garam masala • 1 tsp salt • 1tsp sugarwedges, to serve.
Clean and wash the chicken breast pieces. Pat them dry with a paper towel. Apply marinade to the chicken, and refrigerate for 24 hours. Grill the chicken pieces in a George Forman Grill . Cut up the chicken in small pieces and set aside. Heat up 1 tbsp oil ina large pan, once it is warm add the whole garam masala .
Once the masala is roasted , add the ginger, garlic and crushed green pepper pastes. Cook this for a minute. Add the tomato sauce and the salt , sugar as well as the garam masala. Add one half cup of water and simmer for 10 mins. Add the Kasoori Methi and cook for another 5 mins. Add the cut up pieces of the chicken and cook for another 5 mins. Add 2 tbsp of cream and stir thouroghly.
Ingredients •.5 lbs Strawberries •.5 lbs Raspberries • 2 oz Honey Running • 4 tsp Curry Spice • 3 Mint Leaves Large Chiffonade • 1 oz Coconut Milk 1 oz Whipping Cream
• 2 tsp Red Chili Powder • 1 tsp Ginger Powder • 1.5 tsp Turmeric Powder • 5 tsp Black Pepper • 1 tsp Mustard Powder • 1 tsp Fennel Seed Powder • 1 tbsp Cumin Seed Powder • 2 tbsp Coriander Seed Powder
•.25 English Cucumbers Small Diced • 1 ea. Green Onion Diced • 2 ea. Strawberry Diced •.5 oz Red Onion Diced • 2 ea. Mint Leaves Chiffonade •.5 tsp Olive Oil •.5 tsp Curry Spice •.5 tsp Honey Running •.25 tsp Apples Vinegar • Pinch Salt Kosher
Chilled Berry Curried Soup with Strawberry Cucumber Salsa preparation
Sift all curry spice ingredients together. Place berries in food processor and puree. Pour into a sauce pan and heat on medium heat. Add the honey, curry spice, and mint, stir well. Simmer for 15 minutes to marry flavors. Stir often with wooden spoon. Strain the sauce through a strainer to remove seeds and pulp. Return sauce to stove in a clean sauce pan. Add the coconut milk and whipping cream. Simmer for 10 minutes. Let soup cool for 15 minutes, then place in refrigerator to chill for 30 minutes. Blend the curry, salt and the olive oil together and let rest 10 minutes. Mix the cucumbers, green onions, strawberries, red onion and mint together. Blend the vinegar, honey with the curried oil. Fold salsa with the curried marinate. Pour chilled soup in a desired dish, top with salsa and enjoy on a hot summer day.
Coconut chicken curry
Ingredients (serves 4)
•2 tablespoons vegetable oil •750g chicken thigh fillets, trimmed, cut into thirds •1 brown onion, cut into thin wedges •2 garlic cloves, finely chopped •1 teaspoon ground turmeric •2 tablespoons red curry paste •1 lemongrass stem, trimmed, bruised, thinly sliced •1 small red chilli, deseeded, thinly sliced •400ml can coconut milk •15 fresh curry leaves •1 cup coriander leaves •1/2 lime, juiced •Steamed jasmine rice, coriander sprigs and lime
1.Heat 1 tablespoon oil in a wok or large frying pan over high heat. Add half the chicken. Cook, turning occasionally, for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a plate. Repeat with remaining chicken.
3.Stir in coconut milk and curry leaves. Bring to the boil. Reduce heat to low. Return chicken to wok. Cover and simmer for 15 to 20 minutes or until chicken is tender. Stir in coriander and 1 tablespoon lime juice. Spoon over rice and top with coriander sprigs. Serve with lime wedges.
2.Reduce heat to medium-high. Add remaining oil to wok. Add onion and garlic. Cook, stirring often, for 3 minutes. Add turmeric, curry paste, lemongrass and chilli. Cook, stirring, for 1 minute or until aromatic.
(serves 4) • 2 tbsp olive oil • ½ cup blueberry juice • 1 tbsp fresh rosemary, chopped • 1 tbsp fresh thyme, chopped • 1 tbsp each salt • 1 tbsp black pepper, freshly ground • 4 (1 lb) whole Cornish hens • ½ cup wild rice • 6 saffron strands • 2 cups chicken stock
• 1 tbsp dried apricots, thinly sliced • 2 tbsp dried figs, chopped • ¼ cup fresh cranberries • 1 tbsp cashew pieces • 1 tbsp almond slivers • 1 tbsp pecan pieces • 1 sweet potato, 2½ cm diced • 1 turnip, 2½ cm diced • 1 carrot, 2½ cm diced • 1 red onion, 2½ cm diced • 2 cups sweet red vermouth • 15 garlic cloves
•In a bowl mix together the olive oil, blueberry juice, rosemary, thyme and salt and pepper to make a marinade. •Marinate the Cornish hens overnight. •In a heavy bottom pan cook the wild rice with the saffron and the chicken stock, until the rice is almost cooked, approximately 45 minutes. •Let the rice cool and add the dried fruits, cranberries and nuts to the rice. •Stuff the Cornish hens with the rice mixture and truss it to retain the shape of the hen and so the stuffing does not fall out
Cornish Hen Stuffed with Saffron Scented Wild Rice, Dried Fruits and Nuts
•Place the birds in a roasting pan with the diced sweet potato, turnip, carrot and onion. Roast in a preheated 375˚F oven for 1 hour or until the bird is cooked to an internal temperature of 180˚F. •Meanwhile, in a pan, simmer the vermouth and the garlic for approximately 10 minutes on medium heat until the garlic is soft. •Puree the garlic in the pan and continue cooking until it reaches a thick (glaze) consistency. •Brush the glaze over the hens and cook for 5 more minutes until the hens get caramelized in colour. •Take out of the oven and cut and discard the string. •Serve the hens whole with the root vegetables.
Ingredients (serves 4) •4 oz. Lump crab meat 4 oz. Crab claw meat 4 oz. Ricotta cheese Juice of half a lemon Japanese Panko bread crumbs Frying oil Salt & pepper Sauce: 1 Avocado, pitted and peeled 2 oz. Arugula Juice of half a lemon 2 oz. Salad oil ½ tsp. Crushed red pepper
Place all ingredients into a mixing bowl and mix well with a wooden spoon. Season with salt and pepper. Form three 4-ounce cakes and coat in bread crumbs. Place in refrigerator for two hours. For sauce, place all ingredients into a blender and purée. Season with salt and refrigerate until needed.
Pre-heat oven to 400°. Heat oil to medium in frying pan. Fry crab cakes until golden then transfer to oven for three minutes. Drizzle serving platter with sauce and place crab cake on top. Garnish with fried artichokes and chopped tomatoes,if desired.
Ingredients • Paste
• 1 tsp Cumin • 2 Tbsp Corriander Seeds. • 1 Large Onion cut into large pieces • 1 inch piece of ginger • 10 dried red Chillies • 10 cloves • 10 peppercorns
1. Dry roast the ingredient for the paste for 5-7 minutes. 2. Grind it into a ﬁne paste. 3. Add the oil to a pan , add crushed garlic and cook for 30 seconds, add the paste and mix well. Add the coconut milk can and salt to taste. 4. Add the crab legs and toss in the sauce. 5. Cover and cook for 5 minutes. 6. Garnish with chopped Cilantro and sevre with roti or rice
• 1 Can of cocnut milk • Salt to taste • 1 Tbsp Tamarind Paste • 6 lagre pieces of boiled crab legs. • 2 Tbsp of oil • 6 large cloves of garlic
Creamy prawn curry
C Ingredients (serves 8)
•2 teaspoons vegetable oil •5cm piece ginger, finely chopped •2 teaspoons madras curry powder •1/2 teaspoon dried chilli powder •1/2 teaspoon ground turmeric •2 tomatoes, peeled, deseeded, finely chopped •1/2 cinnamon stick •2 bay leaves •400ml can Ayam coconut cream •2 cups chicken stock •1.5kg large green prawns, peeled, deveining, tails intact
1.Heat oil in a large, heavy-based saucepan over low heat. Add ginger. Cook, stirring, for 2 minutes or until softened. Add curry powder, chilli powder and turmeric. Cook, stirring, for 1 minute or until aromatic. Add tomatoes, cinnamon and bay leaves. Stir to combine.
2. Slowly add coconut cream, stirring constantly. Add stock. Increase heat to medium. Cook, uncovered, for 10 minutes or until sauce thickens slightly. 3. Reduce heat to low. Add prawns. Cook for 3 minutes or until prawns just turn pink. Discard cinnamon. Serve coriander sprigs. Serve with lime wedges.
Ingredients (serves 4)
• 1 lb elk, cut into 2½ cm (1”) cubes • ½ cup plain yogurt • ¼ cup raw papaya paste • 2 tsp ground cumin, divided • 2 tsp ground coriander, divided • 2 tsp chili powder, divided • ½ tsp ground cinnamon, divided • 2 tsp dried mint leaves, divided • ½ tsp ground allspice, divided • 2 tbsp canola oil • 1 large potato, cut into 2½ cm (1”) cubes • 1 bay leaf 1 onion, chopped • 3 cloves garlic, chopped • 1 (2½ cm/1” piece) ginger, chopped • 1 small tomato, chopped •1 tbsp cilantro, chopped • 2 cups water, salt and pepper, to taste
1.Heat oil in a large, heavy-based saucepan over low heat. In a bowl mix together yogurt, papaya paste and 1 tsp of each of the dried and herbs and spices, except for the bay leaf. Marinate the elk pieces in the yogurt marinade overnight. In a medium saucepan add the oil and fry the potatoes until golden brown, and partially cooked. Remove from pan and set aside. In the same pan add the bay leaf and fry on medium heat for 30 seconds until bay leaf starts to release its aroma. Add the chopped onions and sauté until golden brown. Add the ginger and garlic and sauté for 2 minutes.
Curried Elk Stew
Add all the remaining dried and herbs and spices and cook until the oil in the spices starts to separate. Add the diced tomatoes and cook until the tomatoes are cooked and once again, the oil starts to separate. Add the marinated elk along with the remaining marinade to the pan and cook until all the pieces are seared properly, stirring constantly. Add the potatoes and cook for 3 minutes. Add the water and let it simmer for 20 minutes until the elk is cooked, stirring occasionally. Season with salt and pepper. Turn off the heat and add the cilantro. Serve hot.
Curried Israeli Couscous
• 2 cups Unsalted Vegetables Stock (Available islocal supermarket) • 1 cup Israeli Couscous Pearls • 1 tsp Kosher Salt • 2 Garlic Gloves Fresh Chopped •.5 cup Fresh Mango Diced •.25 cup Red Onion Diced • 3 each Lychee Nuts Diced • 2 tbsp Indian Curry (recipe provided) •.5 tsp Chili Power (or more for your heat tolerance) •.5 tsp Kosher Salt • 2 oz Olive Oil •.25 cup Cilantro Leaves Fresh •.5 cups Spinach Fresh • 3 ea Curry Leaves Fresh julienne •.25 cups Green Onions Diced • 2 oz reserved stock
Place stock in sauce pot with salt and bring to a boil, add the couscous. Simmer for 8-10 minutes. Drain couscous and reserve stock. Run couscous under water to cool or spread on pan to stop cooking process. Heat the oil in a sauté pan on medium heat. Add the garlic, mango red onion, lychee, curry, chili powder, and salt, sauté together for three minutes. Add the cilantro, spinach, curry leaves, green onion and 20 oz of the reserved
stock. Simmer for another 3 minutes to marry flavors. Add the couscous; stir together until couscous is hot. Add additional stock, curry and chili powder to boast flavor to your expectations. Enjoy as a Vegan, vegetarian dish or serve with your favor protein or stew
Curried Thai Chicken Bites
• 1 lb Chicken Tenders (Bite size cuts) • 2 cups All Purpose Flour • .5 cup Corn Starch • 1 tsp Chili Powder • .5 tsp Kosher Salt • .5 cup Cold Milk • .5 cup Cold Water • 1 Egg Whole Large • 2/3 cup Water • 2/3 cup Sugar • .5 cups Rice Wine Vinegar • 4 tbsp Thai Chili Paste • 3 Garlic Gloves Minced • .5 tsp Kosher Salt • 3 Tbsp Indian Curry (Recipe Provided) • 3 tsp Red Pepper Crushed • .25 cup Chopped Cilantro .5 cup Melted Iced Water 4 tsp Corn Starch Black & White Sesame Seeds
1Sift together the, flour, corn starch, salt, chili powder and salt in a large mixing bowl. Blend the milk, egg and water together in another mixing bowl. Dust the chicken in the flour mixture and dip in the egg wash, dip again in the flour mixture to coat well. This will create extra crisp bite with work perfectly when tossed with the sauce to stay crisp. Deep fry at 350° for approximately five minutes, or until done.
Let drain for to remove excess oil In a sauce pot, combine the water, sugar, vinegar, chili paste, garlic, salt, curry, red pepper and cilantro. Whisk together and bring to a simmer. Mix the starch and water together to make slurry. Drizzle into sauce to thicken. The consistency of the sauce should coat the back of a spoon without dripping. Do not use all slurry at once you may not need it all. Toss the chicken with the sauce and garnish with the sesame seeds. Enjoy
Curry of chicken, ginger and Thai basil
Ingredients (serves 8)
•3 cloves garlic •4cm piece ginger, peeled, sliced •3 x 270ml cans coconut cream •1/3 cup Thai red curry paste (see note) •6 (about 360g) Lebanese eggplants, sliced diagonally •10 snake beans, cut into 4cm lengths •6 kaffir lime leaves, torn •250g pineapple, cut into 2cm pieces •2 tablespoons fish sauce •1 tablespoon soy sauce •2 tablespoons grated palm sugar •2 (600g) chicken breast fillets, thinly sliced •200g grape tomatoes •3/4 cup Thai basil leaves, plus extra, to serve •Jasmine rice, garlic chives and lime cheeks, to serve
1.Using a pestle and mortar, pound garlic and ginger to a paste. Set aside. 2.Heat 250ml (1 cup) coconut cream in a large saucepan over mediumâ“ high heat and cook, stirring, until mixture thickens and oil starts to separate. Add curry paste and stir for 3 minutes, then add ginger paste and stir for 1 minute. Add eggplants and stir for 2 minutes.
Add remaining coconut cream, snake beans, lime leaves, pineapple, sauces, sugar and 150ml water. Bring to the boil and simmer for 5â€“8 minutes or until eggplants are tender. Add chicken and tomatoes, and cook for 2 to“3 minutes or until chicken is cooked through. Stir in basil leaves and serve with extra basil, rice, chives and lime cheeks.
Curry puffs Ingredients (makes 22)
•1/2 small onion, finely chopped •150g potatoes, peeled and cut into 1cm cubes •300g chicken mince •1 1/2 teaspoons mild curry powder •1/2 cup chicken stock •1 teaspoon cornflour •2 tablespoons finely chopped mint •4 sheets of frozen-ready rolled puff pastry
1.Heat a little oil in a wok or non-stick frying pan. Add onion and potatoes and cook for 2-3 minutes. Add 300g chicken mince and cook for another 4-5 minutes. 2.Add curry powder and cook for one minute. Stir in chicken stock and bring to the boil. Reduce heat and simmer for 5 minutes or until most of the liquid has reduced. 3.Stir through cornflour and allow the mixture to thicken before adding mint. Remove from heat and set aside to cool completely.
4.Use a cookie cutter to cut approximately 22 discs from puff pastry, just thawed. When the chicken mixture is cold, spoon one heaped teaspoon onto one half of each disc. Fold the other side over to form a semi-circle and pinch the edges together to seal. 5.Add enough vegetable oil to a wok to reach a depth of 5cm. Heat over medium-high heat until a small piece of bread sizzles when dropped in. Add 5-6 curry puffs and cook for 3 minutes or until puffed and golden. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in batches, with the remaining curry puffs. Serve immediately.
Dark Chocolate Grand Marnier Mousse
Ingredients (serves 4) 4 oz. Heavy Cream 6 tsp. Sugar 10 oz. Dark Chocolate 4 oz. Melted butter 2 oz. Grand Marnier 8 oz. Whipped cream, whipped to soft peaks Pinch of salt
• Heat cream, sugar and salt. Cook, stirring, until mixture comes to a boil. • Remove from heat. • Pour cream over chocolate and whisk until smooth. • Add Grand Marnier. • Whisk in melted butter. Cool to tepid. • Fold in 1/3 of the whipped cream into the tepid chocolate mixture. Fold in remaining whipped cream. • Cover and chill for 2 hours until almost firm.
Ingredients 3 avacadoes 1 small onion 2 tomatoes 2 green chilli 1 clove of garlic 1 tbsp of lime juice. 1/2 tsp salt 1/2 tsp pepper 1 tbsp vinegar 1 tsp sugar chopped cilantro 2 scallions
Mash up the avacado Chop up the onions , tomatoes, garlic, green pepper and the scallions into small pieces. Add the rest of the ingredients and mix well. Serve with corn chips.
JERK HUT CURRY GOAT RECIPE Ingredients
• 2 pounds Goat Meat (or Lamb can be substituted) - diced • Juice of 2 limes • 3 Large Onions, finely chopped • 2 sprigs of fresh thyme, finely chopped • 1 bay leaf • 1 whole pepper • 1 teaspoon Jerk seasoning • ½ teaspoon ground fresh ginger • 1 teaspoon allspice • 2 TABLESPOON vegetable oil • 1 teaspoon cumin seed • 5 cloves Garlic, finely chopped • 2 TABLESPOONS Jamaican Curry Powder • 2 tablespoon tomato paste • 2 cans coconut milk • 1 tablespoon Jamaican Brown Rum • 1 TBSP Butter OR Margarine
1Wash Goat meat thoroughly. Cover with lime juice and set aside for 15 minutes. Add all the seasonings and spices except for the cumin seeds, garlic and curry powder. Heat oil in an iron pot until it just starts to smoke. Add Cumin seed and Garlic and fry until toasted. Add curry Powder and stir thoroughly.
Add tomato paste, stirring constantly. Add coconut milk and simmer until mixture starts to boil. Add pieces of goat and all the seasonings and spices. Let simmer for approximately 40 minutes making sure the liquid doesn’t evaporate. If needed, add a little water. After cooking time is finished add the rum and a pat of margarine or butter and let it melt in slowly. Serve with White Rice or Red Beans and Rice.
JERK HUT BASIC CURRY RECIPE THAT YOU CAN USE FOR VEGETABLES OR MEAT
Heat Vegetable oil in iron pot. Add the Cumin Seed and roast for a few seconds on med high heat (careful not to burn) add Garlic, Onion, Hot Pepper & Curry. Saute for ½ minute stirring constantly. Add Vegetables or Meat of your choice. Add water, stir and reduce heat to simmer. Add chives,
• ¼ CUP vegetable oil • 1 teaspoon cumin seeds • 4 cloves garlic – chopped • 2 onions, finely chopped • ¼ hot pepper seeded & finely chopped 6 TABLESPOONS CURRY POWDER VEGETABLE OR MEAT OF YOUR CHOICE • 4 CUPS water • 2 sprigs of green onion or chives • 1 sprig fresh thyme • 1 bay leaf (to be discarded after) • ½ teaspoon salt • ½ teaspoon black pepper whole hot pepper wrapped in cheesecloth & tied securely note: Coconut milk can also be added to any curry for taste
Thyme, Bay leaf, Salt & Pepper. Add Whole Pepper (in cheesecloth). Cover and allow to simmer for 30 minutes if you are using a vegetable, 40 to 50 minutes for a meat. Uncover for last 15 minutes allowing the mixture to thicken. Taste for salt & add if needed. Discard hot pepper & Bay Leaf before serving
Jerk Hut Jamaican Curry Shrimp Ingredients
• 2 lbs large Shrimp • 2 tablespoons vegetable or olive oil • 2 Medium Onions, sliced • 1/4 of a scotch bonnet pepper, finely chopped up • 2 cloves garlic, chopped • 1/4 green and 1/4 red sweet pepper, sliced • 2 tablespoons Curry Powder • Fresh Thyme • 1/4 teaspoon salt • black pepper 1 1/2 cups water
Then add water, bring the water to a boil then reduce. Add shrimp. You can add more thyme as well, I always do. If 1Peel and de-vein shrimp. Heat oil in a large heavy bottom pan. Add the curry powder additional thickness is required add some corn starch slurry. and continue to fry for two minutes. ( do not burn) Then add Heat and simmer for 10 minutes or until shrimp is cooked. the sweet peppers, onions, salt, pepper, garlic and thyme. Serve with white rice, veggies, and fried plantains. Enjoy! Sautée for 5-10 minutes.
Kabuli Channa Salad
Ingredients (serves 4) • 1 cup of Kabuli Channa • 1 small onion chopped • 2 tomatoes choppes • 3 scallions chopped • 3 green chilles ﬁnely chopped • Chopped Cilantro • 1 tsp salt • 1 tsp sugar • 1 tsp ground black pepper • 1 tbsp lime juice • 1 tsp chat masala • 1 tbsp thin sev for garnishing
Soak the channa over night in plenty of water. Pressure cook the channa the next day. Let it cool down. Add the rest of the ingredients and mix well. Garnish with the thin sev and serve immediately
Kadhai Paneer Ingredients (serves 4)
• 16 oz of paneer cut into cubes. • 1 large onion cut into long pieces • 1 large green pepper cut into long slices • 3 spring onions sliced. • 1 large tomato cut in thin long slices. • 3 cloves of garlic. • 4 green chillies sliced • 2 tsp oil • 1 tsp salt • 1 tsp sugar • 1/2 tsp tumeric • 1 tsp dhanajeera powder • 1tsp amchur • 1 tsp garam masala, • 1 tsp jeera
Heat a wok add the oil. once the oil is hot add the jeera and the garlic and onion. Cook for 2 minutes, add the tomatoes as well as the peppers, cook for another 2-3 minutes. Add the Paneer and the salt sugar , garam masala ,amchur , dhanajeera powder. Garnish with cilantro. Serve hot with roti or naan.
Ingredients (serves 4) • 2 cups of sooji • 2 tbsp of besan • 1tbsp of ginger and green chilli paste. • 1 tsp salt • 1 tsp sugar • 1/2 tsp citric acid • 1 tsp soda bi carb • 1 cup of water • 2 tbsp of yogurt • 1 tsp tumeric • 2-3 tap of ENO
Mix the above ingredients and make a smooth batter. Set aside for 30 mins. Grease the dhokla molds. Just before pouring the batter into the moulds add the eno and mix well and pour into the moulds immediately. Steam the dhoklas for 10 - 15 mins. Cut the dhoklas into bite size pieces.
Lamb and pumpkin curry Ingredients (serves 4)
Preparation Time: 10 min | Cooking Time: 60 minutes
•1 1/2 tsp black peppercorns •1 tbs coriander seeds • 1 tsp cumin seeds •1 tsp fennel seeds • 1 tsp ground turmeric •2 tsp black mustard seeds •1/4 cup (60ml) vegetable oil •800g diced lamb •2 large onions, halved, thinly sliced •4 cloves garlic, finely chopped •4cm piece ginger, peeled, finely grated •2 small red chillies, seeded, chopped •10 fresh or dried curry leaves •1 cinnamon stick •800g butternut pumpkin, peeled, seeded, cut into 1.5cm dice •Naan bread, warmed, to serve
1. Preheat oven to 130°C. Heat oil in a large flameproof. Place peppercorns, coriander, cumin and fennel seeds in a small frying pan and stir over low-medium heat until slightly darker and fragrant. Cool, then, using a pestle and mortar, grind to a fine powder. Stir in turmeric and mustard seeds. 2. Heat oil in a large, heavy-based saucepan over mediumhigh heat and cook lamb, in 2 batches, turning until browned on all sides. Remove from pan. 3. Add onions to pan and cook, stirring occasionally, for 10
minutes or until golden. Add garlic, ginger and chillies and cook for 1 minute. Add spice mixture, curry leaves and cinnamon and cook, stirring, for 2 minutes. 4. Return lamb to pan. Add 3 cups water and 1 tsp salt and simmer gently over low heat for 30 minutes. Add pumpkin and simmer for a further 15 minutes or until pumpkin and meat are tender. Serve with naan bread
•For a milder curry, use only 1 chilli
Lobster & Arugula Dumplings in Seafood Broth
Ingredients (serves 4) Fish Consommé: • 2 oz. Olive oil • ½ Shallot, chopped • 1 tsp. Saffron • 1 C White wine • 2 Medium carrots, largely diced • 2 Celery stalks, largely diced • ½ Onion, largely diced • l lb. Fish discards • Water as needed
Lobster Dumplings: • 7 oz. Lobster meat • 3 oz. Filet of sole • 1 Egg • 1 oz. ` Heavy cream • 4 oz. Fresh arugula, finely chopped • Cheese cloth • Food processor • Slotted spoon • Salt & pepper to taste
In stock pot, heat oil and cook shallots until golden. Add saffron and sitr. Add wine, let evaporate. Add vegetables and fish discards. Stir and cover with hot water, bring to a boil, reduce and then simmer until reduced to half. Season with salt and pepper. Strain through cheese cloth. Keep hot. Add lobster and sole to food processor. Season with salt and pepper. Add egg and heavy cream, mix well.
Add arugula and pulse food processor a few times. Refrigerate mixture for 20 minutes. Bring a pot of salted water to medium heat- do not boil. Using two spoons, form dumplings and cook for 5 minutes. Remove using a slotted spoon to drain excess water and keep warm. To serve, ladle consommé into Individual bowls and add dumplings.
Madras lamb curry
Ingredients (serves 4)
•2 tablespoons light olive oil •1.5kg lamb neck chops •2 brown onions, cut into wedges •5cm piece ginger, peeled, cut into matchsticks •3 garlic cloves, roughly chopped •2 long green chillies, chopped •1/4 cup madras curry paste (see note) •1/2 cup natural yoghurt •1 cup chicken or vegetable stock •2 cinnamon sticks •steamed basmati rice, warmed naan bread and fresh coriander sprigs, to serve
1. Preheat oven to 130°C. Heat oil in a large flameproof casserole dish over medium-high heat. Add one-third of the lamb. Cook for 2 minutes on each side or until browned. Remove to a plate. Repeat in 2 batches with remaining lamb. 2. Reduce heat to low. Add onions to pan. Cook, stirring, for 10 minutes or until soft. Add ginger, garlic and chilli. Cook for 1 minute. Stir in curry paste. Cook, stirring, for 2 minutes or until aromatic.
3. Return lamb to pan. Stir to coat in curry mixture. Add yoghurt, stock and cinnamon. Cover with a tight-fitting lid. Bake, stirring occasionally, for 3 hours or until meat is tender and falling from the bone. Remove cinnamon sticks. 4. Sprinkle with coriander. Serve with rice and naan bread
Indian madras curry paste is a blend of cardamom, cumin, coriander and chilli. It has a hot to very hot heat rating and goes best with beef and lamb
Malaysian fish curry
•4 small eschalots, halved •3 garlic cloves •3cm piece galangal or ginger, peeled, finely grated •2 tsp shrimp paste or 4-5 large anchovy fillets •1/4 cup (60ml) canola or sunflower oil •4 small red chillies, seeds removed, roughly chopped •20 fresh curry leaves, plus extra to serve •1 1/2 tsp sweet paprika •1/2 tsp ground turmeric •270ml can coconut milk •1 1/2 tbs tamarind concentrate •2 lemongrass stems, outer leaves discarded, bruised with back of a knife, cut into 4cm lengths •800g skinless and boneless bream, flathead, ling or snapper fillets, cut into 4cm pieces •1 tsp raw sugar, or to taste Roti canai (see related recipe), to serve
1.Process eschalots, garlic, galangal, shrimp paste and 2 tablespoons water in a food processor, or pound in a mortar using a pestle, to form a paste. 2.Heat oil in a wok or large, deep frypan. Add paste, chilli, curry leaves, paprika and turmeric and stir over medium-high heat for 2-3 minutes until moisture evaporates. Add 1/2 cup (125ml) water, coconut milk, tamarind and lemongrass and bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until mixture reduces slightly. Add fish and sugar and simmer for
Ingredients (serves 4)
5 minutes or until the fish is just cooked. Adjust seasoning with salt and sugar to taste. 3.Serve scattered with extra curry leaves, with roti canai to dip in sauce.
•Galangal and fresh curry leaves are from selected greengrocers and Asian food shops. Shrimp paste and tamarind concentrate are from Asian food shops, where roti canai are also available frozen.
Maple Roasted Beer Can Chicken
Ingredients (serves 8)
• 2 (3 lbs) whole chickens • 2 (14 oz) cans beer • 1 cup amber maple syrup Rub: • ½ cup paprika • 3 tbsp dark brown sugar • 2 tsp kosher salt • 2 tbsp black pepper, cracked • 2 tsp garlic powder • 2 tsp onion powder • 2 tsp cayenne powder • 2 tsp ground cumin • 2 tsp dry ground coriander
After 30 minutes, reduce the oven to 300˚F. Cook for another 1½ hours or until the chicken is cooked to an internal temperature of 160˚F. Brush with maple syrup. Cook for another 20 minutes, or until the chickens are cooked to an internal temperature of 180˚F. Once done, separate the chickens and the beer cans and let them sit for 5 minutes, before carving. Serve hot. •
Mix all the spices for the rub in a mixing bowl. Rinse the chickens, inside out in a cold running water. Rub the chickens with the spice mix, inside out, and let them sit for 20 minutes. Preheat the oven to 400˚F. Slice tops off the beer cans using a can opener, so that the whole tops of the cans are exposed. Add 2 tbsp of the spice mix to each beer can. Place the beer cans in a roasting pan, and arrange the chickens on the cans, with the two legs on two sides of the can, forming a tripod. Place the chickens on the lower rack of the preheated oven.
Masspacho Ingredients (serves 4)
• 1 oz. Olive oil • 1 Small onion, diced • 1 Medium carrot, diced • 2 Celery stalks, diced • 2 Medium red bell peppers, seeded & diced • 6 Medium ripe plum tomatoes, cut in half • 2 Pinches of hot pepper flakes • 24 oz. Tomato juice • 1 Cucumber, peeled, seeded &diced • 1 Tbs. Fresh cilantro, finely chopped • 4 oz. Lemon sorbet • Chopped bell pepper, cucumber and pitted black olives for garnish • Salt & pepper
Heat oil in sauce pan and sautée onions until translucent. Next add carrots and celery, stir and cook for 10 minutes over medium heat until softened. Add red bell peppers and continue to cook. Add tomatoes and tomato juice. Season with salt, pepper and hot pepper flakes. Bring to a boil. Add cucumbers, reduce heat and cook for an additional 10 minutes. Remove from heat and cool. When mixture has cooled, purée in food processor or blender.
Strain through chinoise. Chill overnight in a non-metal container. For sorbet: Remove sorbet from freezer until slightly softened. Add cilantro and a pinch of black pepper. Fold and place in freezer until ready to serve. To serve: Serve in chilled bowls, garnish with peppers, cucumber and olives. Place a small scoop of sorbet in center of bowl. Serve with garlic toast points if desired.
Ingredients (serves 4)
•2 teaspoons vegetable oil •1 brown onion, finely chopped •1/2 cup massaman curry paste (we used Valcom brand) •1 kg beef chuck steak, cut into 3cm cubes •2 tablespoons plain flour •2 cups chicken stock or water •375ml Carnation light & creamy coconut flavoured evaporated milk •300g small chat potatoes, quartered •2 tablespoons fish sauce •2 tablespoons lemon juice •1 tablespoon brown sugar •steamed jasmine rice, 1/4 cup roughly chopped dry roasted peanuts, and 1/2 cup coriander sprigs (optional), to serve
1. Heat oil in a large, non-stick saucepan over medium heat. Add onion and cook for 3 to 4 minutes or until soft. Add curry paste and cook, stirring, for 1 minute or until fragrant. Add beef and stir until well combined.
2. Sprinkle flour over mixture and stir until combined. Slowly add stock and evaporated milk, stirring constantly. Increase heat to high and bring to the boil. Add potatoes and reduce heat to medium-low. Simmer, uncovered, for 1 hour to 1 hour 15 minutes or until meat is tender. Stir through fish sauce, lemon juice and brown sugar. Serve with steamed rice, sprinkled with peanuts and coriander
M Ingredients (serves 8) • 1 Large Onion cut in big oieces • 1 inch piece of ginger. • 4 cloves of garlic • 2 medium sized tomatoes • 4 large bunches of Spinach • 14 oz of paneer cut into cubes • 2 Tbsp of heavy cream • 1tsp Garam Masala • 1 tsp salt • 1tsp sugar • 1 tbsp of oil • 1 Tsp Jeera Seeds • 5-6 dried red chillies • 5-6 curry leaves • 2 tsp Kasoori Meethi
1. Put the oil in a heavy pan. Add the Jeera and when it starts to splutter add the ginger, garlic, red chiles as well as the curry leaves cook for a minute. 2. Add the onions and tomatoes. Cook for 3-5 minutes until the onions are translucent.
3. Add the spinach and cook for a few minutes until the spinach is wilted. 4. Add the salt sugar as well as the Garam Masala and coarsely blend the spinach with the cream and the methi 5. Add the cubes of Paneer. 6. Mix well and serve with Naan or Parathas.
Roasted Saddle of Rabbit
Ingredients (serves 8) Marinade: • 1 cup Apple cider • 2 cups chicken stock • ¼ tsp ground nutmeg • ¼ tsp fresh tarragon, finely chopped • 1 tsp garlic, finely chopped • 1 tsp shallot, finely chopped • 1 tbsp chili pepper flakes • 1 tsp salt • 1 tsp black pepper, freshly ground • 2 (2 lbs) rabbits • 3 sweet potatoes, 5 cm (2”) diced • 2 carrots, peeled and 5 cm (2”) diced • 1 celery stalk, 5 cm (2”) diced • 1 onion, 5 cm (2”) diced • 1 bay leaf
In a large mixing bowl mix together all of the ingredients for the marinade and marinate both rabbits overnight in a refrigerator. Preheat the oven to 300˚F. In a roasting pan layer the bottom with the large diced vegetables, and place the 2 rabbits on top. Reserve any leftover marinade.
Roast in the oven covered for 3 hours until cooked through, basting occasionally with the leftover marinade. You will know it is cooked when the meat is almost falling off the bones. Increase the oven temperature to 400˚F and remove the cover to get an even golden brown colour on the rabbits. Serve the rabbits with the vegetables and the juices from the pan.
Spiced fish with easy dahl
Ingredients (serves 8)
•1/4 cup (60ml) sunflower oil •2 tbs medium curry paste (such as korma) •2 x 400g can chopped tomatoes •1 1/4 cups (250g) dried red lentils •10 fresh curry leaves (see note), plus extra to serve (optional) •1 tbs plain flour •1 tsp each ground cumin and coriander •1 tsp smoked paprika (see note) (pimenton) •8 skinless jewfish fillets (or other firm white fish) •Naan bread and chutney, to serve
1.Heat 1 tablespoon oil in a saucepan over medium-low heat. Add the curry paste and cook for 1 minute, stirring, until fragrant. Add the tomatoes, lentils, curry leaves and 1 1/2 cups (375ml) water. Bring to the boil, then reduce the heat to low and simmer for 25 minutes or until thickened and the lentils have softened. 2.Meanwhile, combine flour and spices and season. Coat fish in spice mixture. Heat the remaining oil in a large frypan over medium-high heat. Cook the fish for 2 minutes each
side or until cooked through (depending on thickness of the fillets). Add extra curry leaves for the final minute, stirring, until crisp. Serve fish garnished with fried curry leaves, with dahl, naan and chutney.
•Fresh curry leaves are available from selected greengrocers. Smoked paprika is available from delis and gourmet shops
Spicy Lobster Roll
Ingredients (serves 4) • 2 cups lobster claw meat, cooked • 1/2 cup mayonnaise • 2 celery stalks, diced • ¼ English cucumber, small diced • 1 small red onion, diced • ¼ cup fresh chives, chopped • 2 tbsp spicy whole grain mustard • 1 tbsp lemon juice • 2 tbsp chipotle paste • 1 tbsp fresh cilantro, finely chopped • 1 tbsp fresh thyme, finely chopped • 1 tsp salt • 1 tsp black pepper, cracked • 2 baguettes • 8 lettuces leaves
Method 1. Chop the lobster meat. 2. Combine all the ingredients except the baguette in a large mixing bowl. 3. Cut each baguette in half widthwise. 4. Split them ¾ the way lengthwise and toast until golden brown. 5. Place 2 pieces of lettuce in between the lengths of the bread and scoop ¼ of the lobster mixture into each sandwich and serve.
Stuffed Chicken Ball
• 4 Chicken breasts • 4 slices Prosciutto • 8 slices Fontina cheese • 12 oz. Fresh mixed mushrooms • 2 Garlic cloves, chopped • 2 tsp. Chopped Italian parsley • 1 can Artichoke hearts, quartered • Juice of 1 lemon • 3 oz. ` White wine • 2 oz. Butter • 4 sheets of plastic wrap • 4 sheets of aluminum foil • Salt & pepper to taste
Preheat oven to 425 Quarter the mushrooms and sautée in garlic. Salt and pepper to taste, add parsley and set aside. Pound chicken breasts to ¼” thickness. For each breast, place in center of plastic wrap. Add a pinch of pepper. Layer a slice of prosciutto, fontina and mushrooms. Gather four corners of plastic wrap and tightly twist together forming chicken into a ball. Place this on a sheet of aluminum foil and repeat the wrapping process. Place chicken on baking sheet and bake for 20-22 minutes.
Meanwhile, in a heated sautée pan, add quartered artichokes hearts, lemon juice, white wine and salt and pepper to taste. Let reduce then add butter. Carefully remove chicken from wrappings and place in baking dish. Cover each ball with a slice of fontina cheese. Return to oven until cheese melts. Transfer chicken to serving dish. Place a few artichokes around the chicken and drizzle sauce around the plate.
Tikka Kebab Starters
1 oz (25 g) channa dhal, split 8 oz (225 g) fatless stewing steak 1 brown cardamom, ground 1/2 large onion, chopped 1 bay leaf 1 inch (2.5 cm) fresh ginger, chopped& 1/4 teaspoon black pepper, 1 large clove garlic, chopped Salt to taste 1/2 teaspoon paprika ghee or oil 1/2 teaspoon garam masala 1 egg yolk 1/4 cup chopped fresh coriander or parsley fine bread crumbs
First soak the lentils overnight and boil in twice its volume of water. Strain off any excess water. Put the meat, onion, ginger, garlic and spices through a mincer. Mix n match â€“ add salt to taste. Add the lentils to the mixture, and fry in a little ghee for 20 minutes. Add a *little* water if it dries up too much. To thicken and dry the mix, leave it aside for about 3 hours or overnight. On the next day, or when ready, add the egg yolk. Should it not holds together, add gram flour to thicken or water to thin. Add fresh coriander or parsley.
For Sheek Kebabs roll mixture in breadcrumbs to sausage shapes. Skewer them and cook over charcoal (best), under the grill, or fry in a frying pan. For Shami Kebabs, roll into balls, coat in breadcrumbs and deep-fry.
First Get a medium sized pan, add olive oil and wait for the oil to heat. Add the chopped onions. Wait till the onion cooked soft and brown. Now add all ingredients including salt to taste. But donâ€™t add the chicken, yogurt and curry powder, cook until everything gives a soft flavour.
Trinidadian lamb curry
Ingredients (serves 4) •1 large lime, juiced •2 small red chillies, deseeded, chopped •1 tablespoon curry powder •2 teaspoons ground cumin •2 garlic cloves, crushed •1/3 cup coriander leaves, finely chopped •1/4 cup canola oil •1kg diced lamb (leg or shoulder) •1 large onion, finely chopped •5 large tomatoes, deseeded, diced •1 1/2 cups chicken stock •8 roti bread (see note), warmed •Sambal •2 firm, ripe bananas, peeled, sliced •2 tablespoons lemon juice •1/2 cup desiccated coconut
1. Combine 2 tablespoons lime juice, chillies, curry powder, cumin, garlic, coriander and 1 tablespoon oil in a ceramic bowl. Add lamb and stir until well combined. Cover and refrigerate for at least 2 hours. 2. Heat remaining 2 tablespoons oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, for 3 minutes or until soft.
3. Stir in lamb and marinade, tomatoes and stock. Bring to the boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 1 1/2 hours or until lamb is tender. 4. Make sambal Combine bananas, lemon juice and coconut in a bowl. Set aside. 5. Spoon curry along one edge of each roti and roll to enclose. Place, seam side down, on plates. Serve with sambal.
Truffles Can Add Sparks On The Curry Fusion Food Extravagant
Truffles are healthy and the single most expensive ingredient in the food world. Truffles clinch the top slot in the modern European cuisines. These are rare, there are different kinds of truffles, and some of them deserve a bomb. These exotic and high-priced “ingredients” that take the centre stage in the kitchens of French and Italian cooks Champion! Truffles are essentially a type of rare fungus, found in Italy, France, Croatia and parts of America. Hard to get, costly to buy but once you get it, its the leading light in the kitchen. Truffles are awesome and rightfully bag the question can it be widely used in the make up of British Curry? Truffles are yet to be used as an ingredient for popular curry. Why is it left out in the massive food fusion extravagant of the UK curry houses? Perhaps the curry lovers give little importance to such notions when curry is proven to be such delicious that it needs no addition. Let’s turn to the East. Does it ring the bell in India. We are eying on The Orient Express. Its the India’s finest French restaurant and the chefs spare no expense in keeping all of the ingredients that characterise fine French cuisine. The Orient Express chef D N Sharma is something of a truffle expert. If we were to note Orient Express speciality, it’s quiet straight forward chef D N can make a whole meal bases around ta single truffle.
There are black and white truffles. Though, these are two some curry chef like D N Sharma reckons that they are one ingredient that does not depend on the skill of a chef. The easiest way to enjoy the flavour of truffles is to get someone to make you two fried eggs, sunny side up, and to then grate the white truffle over the eggs. You can do the same thing with buttery scrambled eggs and some chefs will use poached or baked eggs. If you want something more substantial than that, a simple plate of egg noodles (tagliolini) in a butter sauce will do. Grate the truffle over the pasta. Or, you can order a simple risotto and have them slice the truffle over it. You can be even more basic. If you have a strongly flavoured fresh white truffle then all you need do is to butter a slice of good country bread and to put the truffle on top. Black truffles are more complicated and there is a variety of recipes for them. Sooner is better when truffles make their debut with a bang in the curry fusion food scene. Meanwhile I was given a present by Atikur Rahman, a curry chef with working knowledge of modern European cuisine. It was truffles. I shall soon take a flavour of it. Perhaps by then a Truffle Curry will already be cooked by curry chefs.
Ingredients (serves 4) • 1tsp of rai • 1/2 tap of methi seeds • 1 tsp white sesame seeds • 4 green chilles cut lengthwise • 1 tbsp of oil • 4-6 curry leaves • 1 tbsp of water
Heat the oil in a small saucepan, once the oil is heated add the rai, methi and til seeds till you hear the popping sounds, add a pinch of hing, curry leaves as well as the green chilles. Cook for 30 seconds. Take it off the stove add the water and pour over the steamed dhokla. Mix well. Garnish with chopped cilantro.
Vegetarian Chickpea Curry with Turnips
Ingredients • 2 tablespoons olive oil
• 1/2 onion, diced • 2 cloves garlic, minced • 1 tablespoon ground cumin • 2 tablespoons curry powder • 1 (15 ounce) can garbanzo beans (chickpeas), undrained • 1/2 red bell pepper, diced • 1/2 turnip, peeled and diced • 1 cup corn kernels • 1/2 (15 ounce) can tomato sauce • 1 pinch crushed red pepper flakes (optional) • 1 pinch salt • 1 pinch cracked black pepper
1.Heat the olive oil in a large saucepan over medium heat. Stir in the onion, garlic, cumin, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garbanzo beans, red bell pepper, turnip,
corn, and tomato sauce. Season with red pepper flakes, salt, and black pepper. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until the vegetables are tender and the curry has thickened, 1 1/2 to 2 hours.
Yellow curry mussels with lime
Ingredients (serves 4)
•1 tbs Thai yellow curry paste •2 cups (500ml) light coconut milk •3 tsp brown sugar •Juice of 2 limes •2kg mussels, scrubbed, debearded •6 kaffir lime leaves (see note) •1 long red chilli, seeds removed, finely chopped •2 tbs coriander leaves, chopped •1 cup (200g) Doongara rice (see note), cooked to packet instructions •steamed jasmine rice, 1/4 cup roughly chopped dry roasted peanuts, and 1/2 cup coriander sprigs (optional), to serve
1. Combine curry paste, coconut milk, sugar and lime juice in a wok. Bring to the boil over high heat, stirring until sugar has dissolved. Add mussels and lime leaves, if using, then cover. Cook for 5 minutes until all the mussels have opened, discarding any that remain closed. Spoon mussels and stock into bowls, garnish with chilli and coriander and serve with rice.
•Kaffir lime leaves are from Asian food shops and greengrocers. •Doongara is low-GI rice from supermarkets. •Take a trip around the globe with our range of international recipe collections. Start with our French recipes, Thai recipes, Turkish recipes and Spanish recipes.
assimo Patano was born in Bari, Italy a south eastern port city of the Puglia region known for it’s culinary contributions to Italian gastronomy. His culinary pursuits have taken him to Rome, Florence, Chicago and California, where he was a personal chef for Sophia Loren. He is the winner of both the Battle of the Bay and Best Chef/Best Restaurant of Tampa Bay for eight consecutive years. He has appeared in many periodicals and on local television. Since 2004 Massimo has been delighting diners at Massimo’s.Eclectic Fine Dining in Palm Harbor Florida, an intimate restaurant featuring an artful blend of Italian, French, Mediterranean and Asian cuisines in a casually elegant atmosphere.
Massimo Patano was born in Bari, Italy a south eastern port city of t region known for it’s culinary contributions to Italian gastronomy.
His culinary pursuits have taken him to Rome, Florence, Chicago an California, where he was a personal chef for Sophia Loren. He is the of both the Battle of the Bay and Best Chef/Best Restaurant of Tamp
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