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Cut asparagus sticks into 1/2 inch pieces (really small). Bunch up 6 or 7 at a time and do this. About 2 cups of Asparagus pieces should be used for this. Chop 1/2 red onion, and 4 jalapenos. Take 1/2 cup of freshly grated coconut. Mince 2 cloves of galic. Heat 2 tsps of coconut or vegetable oil. Add 1/3 tsp black mustard seeds, 1 red chilli crushed, 1/2 tsp cummin seeds. When these crackel, add jalapenos or green chillies, add 1/3 tsp salt. Next, add the onions and garlic, fry for 2 minutes, and then add the chopped asparagus pieces. Stir well, simmer, add 1/4 cup of waterr, keep this covered with a lid and stir every 4 minutes or so. When it is very tender, the water is all gone, and the pieces are shrunk enough, add the fresh coconut, stir for 10 seconds, remove from heat, and keep it covered until ready to use. This recipe can be used fro green beans, carrots, cabbage, etc. These are very popular dishes in the southern parts of India. Serve this with rice and rasam or saambaar, pappadum and yogurt and pickle... |
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A typically Sri Lankan curry, this chicken curry often tastes better the day after it's made...so make enough for leftovers! 1-inch piece fresh ginger, peeled 2 cloves garlic 1/4 med. onion 1 tbsp oil 2 7" cinnamon sticks 3 cardamom pods 5 whole cloves 1 med. onion, finely chopped 2 whole cloves garlic 2 tsp fennel seeds 3 tbs meat curry powder 1 2-lb chicken, cut into about 14 pieces, or 6 chicken breasts, cubed 1 whole tomato, cut into wedges 1 potato, peeled and cubed 1/2 cup thick coconut milk With a mortar and pestle, or in a food processor, pound together or puree the paste ingredients and set aside. Heat the oil in a wok over medium heat. Saute the cinammon, cardammom, cloves, onion, garlic, and fennel until the onion is translucent and aromatic, about 5 minutes. Add the curry powder and continue sauteeing for an additonal couple of minutes. Add the chicken, tomato, and the paste ingredients, mixing well to coat the chicken. Continue stirring until the chicken is evenly cooked and the tomato has broken down. Add the cubed potato, and cover and simmer until the potato is cooked and the gravy has thickened, about 30 minutes. Stir in the coconut milk, and heat for a few minutes before serving. Serves: 4-6 Heat Scale:Hot Note: Coconut milk will curdle if it is not stirred while coming to a boil. Stir the mixture constantly until it thickens, then serve. Do not cover the pan when using coconut milk, as the condensation will fall back into the pan and may cause curdling. Coconut milk is available in either canned or dried powder form in most Asian market stores. Mix according to package directions. |
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Here is an all-purpose curry powder that goes with any meat...be it lamb, pork or even chicken. This recipe makes up enough curry powder for 10 dishes. Store in an airtight container. 2 1/4 cups coriander seeds 1/2 cup fennel seeds 1/2 cup cumin seeds 1 tbsp plus 1/2 tsp black peppercorns 1/2 cup dried whole red chiles 1 7" cinnamon stick 1- whole cardamon pods 10 whole cloves 1 tbsp plus 2 tsp turmeric powder In a dry pan, gently fry, one at a time the corinader fennel, cumin, peppercorns, and the whole chiles. Fry the chiles until they are dark brown and crispy. Cool and break the chiles into pieces. Place the chiles, along with the seeds, in a spice or coffee grinder and process to a fine powder. Repeat with the cinnamon, cardamon, and cloves. Add the turmeric powder and mix well. Store the powder in airtight containers when it is completely cool. Yield: About 1 2/3 cups of curry powder, enough for approx 10 curry dishes. Heat Scale: Hot |
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2 tbsp vegetable oil 1 onion chopped 900 grams raw tiger prawns (peeled) Balti sauce 50 grams creamed coconut 50 grams ground almonds 450 grams courgettes sliced 570 ml double cream 4 tbsp fresh coriander, chopped seasoning taosted almond flakes to garnish Heat the oil over a hight heat in a large Balti pan or wok. Fry the onion for 2 minutes over a hight heat. Stir in the prawns and cook for 3 minutes until they start to change color. Add the Balti sauce, coconut and almonds, then bring to a boil, stirring. Add the courgettes and cook gently for about 10 minutes until the prawns are cooked. Stir in the cream and simmer for 1-2 minutes, then add the coriander. Season and garnish with the flaked almonds. |
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12 fillets boneless fish 1 tsp mustard seeds 8 cloves garlic, chopped 1 inch size ginger, cut into small pieces 6 green chilies,cut lengthwise, deseeded, cut into small pieces 150 grams grated onions 1 tbsp curry leaves 3 tomatoes, pureed and strained 1/2 tsp turmeric powder 2 cups coconut milk 1 tbsp vinegar 1 tbsp coriander leaves 2 tbsp oil salt to taste Heat oil in a pan and season with mustard seeds. Stir over medium heat unti they begin to splutter. Add garlic and ginger and stir for a minute. Add green chilies. Add onions and saute until brown. Add turneric powder, curry leaves and tomatoes. Fry for 2-3 minutes. Add the coconut milk. Bring to a boil. Add fish, salt and vinegar. Cover and simmer for a few minutes until the fish is tender. Stir only once or twice and very gently to make sure that the fillets do not break. Taste and adjust the seasoning. Garnish with coriander leaves and serve with rice. |
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500 grams fish (cut into slices) 1 grated coconut 2 tsp Til 2 tsp Dhania 1 tsp mustard seeds 1 tsp Jeera 2 tsp Khus Khus 1/2 tsp Haidi 2 tsp chili powder 2 green chilies, slit 3-4 tbsp refined oil 1 onion sliced fine Curry leaves Tamarind - lemon size salt to taste To make Masala grind the til, dhania, jeera, mustard, khus khus, 1 tbsp grated coconut, chili powder, haldi garlic and onion to a fine paste. Extract 2 cups milk from the grated coconut. Extract the pulp from the tamarind soaked in 1 cup of water. Heat oil and add the sliced onion and fry until crisp. Put in the masala paste and fry until the oil separates. Now add the fish pieces and fry a little. Pour in the coconut milk and add salt to taste along with the curry leaves. Gengtly simmer until nearly done. Add the tamarind water and simmer for a little while. Serve hot. |
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450 grams prawns (peeled and deveined) 1/4 cup vegetable oil 1 cup finely chopped red onions 1/2 cup finely chopped shallots 2 bay leaves 1/2 tsp crushed fennel seeds 4 whole cloves 2 tsp ground coriander 1/4 tsp turmeric 1/2 tsp chili powder 1 cup single cream salt to taste chopped coriander leaves to serve Heat the oil in a medium saucepan over medium high heat. Add the onion, shallots, bay leaves, fennel, cloves, coriander, turmeric and chili. Stir in the cream and cook until the sauce is hot. Season with salt. Serve immediately with rice or and Indian Bread, together with a spinache dish. |
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450 grams shelled raw prawns 2 tsp lime juice 450 grams potatoes (peeled and cut in 1cm cubes) 2 tbsp oil 5-8 curry leaves 8 fresh green garlic cloves and shoots 2 green chilies, finely chopped 2 tbsp chopped fresh coriander leaves salt to taste 3 eggs *optional* For Masala: 6 dried red chilies (soaked in 1 1/2 tbsp malt vinegar) 1 tsp cumin seeds 4-5 garlic cloves 1/2 tsp ground turmeric 1 small onion chopped Wash the prawns and drain well. Sprinkle them with the lime juice and some salt and set aside. Puree all the masala ingredients in a blender until you have a smooth paste, adding more vinegar if necessary. Mix with the chopped potatoes and marinate for at least an hour. Heat the oil in a large fry pan over medium heat and saute the curry leaves, garlic and chili for 2-3 minutes. Add the potatoes and the paste. Saute for 5 minutes, stirring frequently with a wooden spoon and scraping the base of the pan. Add just enough water to cover the potatoes. Cover the pan and simmer until the potatoes are almost done. This will take longer than you expect - about 40 minutes. The sauce should be thick and rich looking at the end. If it is too watery, simmer for a little longer. Increase heat and add the prawns. Cook over a high heat for 2-3 minutes until cooked. Season with salt and sprinkle with the chopped coriander. If you are using the eggs. Fry them and serve on top of the potatoes. |
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450 grams uncooked prawns, peeled and deveined 1 clove garlic, finely crushed 1 tsp finely grated fresh ginger 3 tbsp tamarind paste 1/8 tsp ground turmeric 3/4 tsp salt 1/4 tsp hot red chili powder (cayenne pepper) 2 tbsp vegetable oil 3 cloves garlic, peeled, mashed lightly, but left whole 1/2 cup unsweetened coconut milk, tinned or fresh 1 tbsp finely chopped fresh coriander 2 fresh hot green chilies, finely chopped Rinse prawns, place in bowl. Add the crushed garlic, ginger, tamarind paste, turmeric, salt and chili powder. Mix well and set aside for 10 minutes. ( NOT longer, as raw ginger tends to affect the texture of the prawns.) Heat the oil in a frying pan over a medium high heat. When hot, put in the whole, mashed cloves of garlic. Stir until lightly browned. Put in the prawns, stir for 1 minute so the prawns can also brown lightly. Reduce heat to medium-low. Put in the coconut milk, fresh coriander and green chilies. As soon as the sauce begins to simmer, turn off the heat and serve. |
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5 tbsp vegetable oil 2 onions, halved and sliced thinly 2 tsp fresh ginger, finely grated 2 tsp finely crushed garlic 2 tsp finely chopped green chillies 2 tsp ground roasted coriander and cumin seed mixture 1/2 tsp red chili pepper 3 small tomatoes 2 tsp malt vinegar or cider vinegar 1 1/4 tsp salt 700 grams fish steaks, cut about 1 inch think Heat the oil in a frying pan over medium high heat. When hot, put in the sliced onions. Stir and fry them until they are a rich reddish-brown color. Reduce the heat and put in the ginger and garlic. Stir for 1/2 minute. Add the coriander and cumin seed mixture and the red chilli pepper. Stir once or twice. Add the tomatoes, vinegar, salt and 1/4 cups of water. Bring to a boil. Cover, lower the heat and simmer gently for 30 minutes. Remove cover and put in the fish pieces. Spoon the sauce over the fish and bring to a simmer. Cover and simmer gently for about 15 minutes or until fish is done. |
