GREEN CHICKEN CURRY
3 pound boneless chicken pieces 3- 4 cup coconut milk; 2 tablespoon green curry paste 2 sprigs tender citrus leaves or kaff; in lime 1 leaves 1 teaspoon salt 2 tablespoon fish sauce 2 tablespoon finely-chopped fresh chilies; seeded 4 tablespoon finely-chopped basil or coriander l; eaves 1 pint chicken stock In a heated wok, boil the coconut milk (reserve a little for later) so that it reduces - about 4-5 minutes. Add the curry paste and stir constantly, then pour in the stock and stir until the oils in the paste and coconut milk have split. When this is ready, add the chicken and stir to combine the meat with the sauce. Leave the curry to simmer for 15 minutes, checking that the chicken is thoroughly cooked. Next add the citrus or kaffir lime leaves, fish sauce and reserved coconut milk. Cook for another 15-30 minutes to reduce the sauce. Just before serving, fold in half the basil of coriander leaves and stir. Use a pair of tongs to lift the meat out of the wok, place on a serving dish, then pour the sauce over the top. Garnish with the remaining herbs. GOANESE FIERY DUCK CURRY IN VINDALOO SAUCE 6 dried red chilies stemmed broken 1/2 cup distilled white vinegar 4 garlic cloves peeled 1/2 piece peeled fresh ginger 2 teaspoon ground cumin 2 teaspoon ground coriander 1/2 teaspoon ground cinnamon 4-pound duck quartered skinned 2 tablespoon mild vegetable oil 1 teaspoon salt or to taste 1 cup water 2 teaspoon sugar 2 tablespoon minced cilantro or parsley Soak chilies in vinegar for 15 minutes. Add garlic and ginger and blend into a puree. Scrape mixture into a small bowl. Add cumin, coriander and cinnamon and mix thoroughly. Coat duck pieces well with spice paste. Cover and refrigerate for at least 2 hours. Heat oil in a large Dutch oven over medium-high heat. Add duck pieces and brown on all sides. Add salt, water, sugar and any remaining spice puree. Bring to a boil. Cover and simmer, stirring occasionally, until duck is tender, about 1 hour. Skim off all fat. Transfer duck to a heated platter, pour sauce over, and garnish with minced cilantro. LOBSTER SCALLOP CURRY 14 ounce thai coconut milk 1 tablespoon thai red curry base 1 pound frozen or fresh scallops 1 pound cooked lobster meat 2 tablespoon fish sauce 2 teaspoon lemon juice 1 tomato, diced 3 scallions, diced 2 cup mushrooms, sliced 1 yellow pepper, diced 2 teaspoon thai garlic chili sauce fresh sweet basil In a large saucepan, combine coconut milk with curry base over medium heat until oil appears on top. Add scallops, seasoning sauce, lemon juice and simmer for 5 minutes, stirring occasionally. Add remaining ingredients except mushrooms and garlic chili sauce. Cover and simmer for 5 minutes. Add mushrooms and garlic chili sauce to taste. Cover and simmer 2 minutes. Serve hot over rice. Garnish with sprigs of fresh sweet basil. GREEN CURRY MARINATED GRILLED BASS 4 striped bass fillets (about -6 ounce each) salt; to taste freshly-ground black pepper; to taste marinade 2 lemon grass stalks; leaves removed; cleaned, and cut crosswise into 1 inch pieces 1 cup cilantro leaves -; (firmly packed) 2 large shallots; peeled 3 scallions; ends trimmed 2 tablespoon fresh lime juice 1/2 cup basil leaves -; (firmly packed) 4 jalapeno peppers; coarsely chopped 1 teaspoon freshly-grated ginger 1 tablespoon coriander 1 tablespoon cumin 3 tablespoon vegetable oil 1/2 teaspoon salt 1 cup canned coconut milk Place all marinade ingredients except the coconut milk in the food processor and process until smooth. Transfer puree to medium skillet and cook for 3 minutes. Slowly whisk in the coconut milk until well combined. Let cool. Place bass in a medium baking dish and cover the marinade. Let it marinate for 30 minutes. Preheat grill. Season fillets with salt and pepper and grill on each side for 3 minutes or until well done GRILLED CURRY-APRICOT SHRIMP AND SCALLOPS 1/2 cup olive oil 1/2 cup apricot preserves and seeded 16 large shrimp; peeled, deveined, 2 tablespoon dijon mustard 2 tablespoon curry powder 2 tablespoon garlic; minced tails left intact 12 sea scallops 4 bamboo skewers; soaked in water for 30 minutes 2 tablespoon cilantro; chopped 4 teaspoon jalapeno chili; minced Combine first seven ingredients in medium bowl. Add shrimp and scallops, toss to coat. Cover and refrigerate at least 30 minutes and up to 1 hour, tossing occasionally. Prepare barbecue. Skewer 4 shrimp and 3 scallops alternately on each skewer. Grill until shrimp are just cooked through and scallops are opaque, brushing frequently with marinade, about 3 minutes per side. Bring remaining marinade to simmer in small saucepan. Serve on skewers, passing marinade separately. GRILLED HAWAIIAN FISH IN BASIL-COCONUT CURRY SAUCE 2 pound hawaiian fish fresh basil sprigs salt basil-coconut curry sauce 1/2 cup dry white wine 1 1/2 tablespoon minced fresh ginger 1/4 cup minced fresh lemon grass 1 tablespoon dried kaffir lime leaves 2 teaspoon red curry paste (follows) 2 teaspoon cornstarch 1 cup canned coconut milk red curry paste 1 large can chili 1 garlic clove, minced 2 teaspoon salad oil 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1 seeds of cardamom pod In a 1 1/2 to 2 quart pan on high heat, bring to a boil white wine, fresh ginger, fresh lemon grass (or lemon peel), kaffir lime leaves and red curry paste. Simmer, covered, for 15 minutes. In a blender, whirl mixture with cornstarch and coconut milk until smooth. Return to pan (with 1 tablespoon dried basil leaves if not using fresh, following). Stir sauce over high heat until boiling. If made ahead, chill airtight up to 1 day. Reheat to simmering; if needed, add coconut milk to thin. Stir in fresh basil leaves. Use hot. Red curry paste: Rinse chili; stem, seed and break into small pieces. In a 6-8 inch frying pan over medium heat, stir garlic in salad oil until golden, about 2 minutes. Add chili, coriander, cumin, and cardamom pod seeds. Stir just until chili browns lightly, about 45 seconds. Use hot or cold. GUJARATI MANGO CURRY (PUKKI KERI NU SHAK) 1 tablespoon tamarind paste 1/2 cup water; hot 1/2 teaspoon cumin seed; dry-roasted 1 large garlic cloves, crushed 1 small onions, chopped; coarsely 1/2 teaspoon salt 1 tablespoon sugar, brown; or jaggery 1 cup water; warm 1 tablespoon oil 1/2 teaspoon black mustard seed 3 medium mangoes; ripe, peeled and cut into 3/4 inch cubes 2 chilies; green or red, finely chopped 1/2 teaspoon turmeric In small bowl, dissolve tamarind paste in hot water and stir well. Set aside. (If using tamarind pulp, press seeds to detach flesh, and strain through sieve into another bowl, pressing pulp against the mesh with spoon to extract maximum tamarind; discard pulp.) In large mortar, pound cumin seed to powder. Add garlic, onion, and salt and pound to paste. Alternatively, grind cumin in spice grinder, then process to paste with garlic, onion, and salt in food processor. Dissolve sugar in warm water in small bowl, and combine with tamarind water. Heat oil in heavy skillet. Add mustard seeds and cook over medium heat until they pop (cover with lid when they begin to pop). Add cumin paste and cook, stirring constantly, until it begins to brown slightly. add tamarind mixture, mangoes, chilies, and turmeric. Raise heat and bring to boil, then lower heat to medium and simmer 10-15 minutes, until thickened. Serve hot with plenty of fresh chapatti or puri for mopping up the sauce. LIME CURRY CHICKEN 1 pound chicken breasts; skinned and boneless 2 teaspoon olive oil 2 shallots; thinly sliced 1/4 cup bell pepper; diced 1 tablespoon curry powder or more taste 2 limes, juice only 1/4 cup yogurt, plain, low fat parsley sprigs 1 tablespoon almonds; slivered Cut chicken into thin slices. In a large non-stick skillet, heat oil and sauté shallots until softened. Add bell pepper and cook until tender; stir in curry powder. Ad d chicken and stir fry until chicken is no longer pink. Add lime juice. Just before serving. stir yogurt into the skillet. Garnish with parsley and almonds. HOT BEEF CURRY 2 iinch ginger peeled 1 lean beef 1 aubergine; rinsed, salted and chopped into chunks 1 onion; chopped 2 tomatoes 1 tabasco 1 coriander 1 black mustard seed 1 coriander seed 1 cumin seed 1 chili powder 2 cinnamon sticks 1 olive oil Brown the meat in oil. Brown the aubergine chunks in mustard oil in separate pan. Grate the ginger into a bowl. Remove the meat and brown the onion in the meat juices. Mix together the black mustard seed, coriander seed, cumin seed, chili powder and fry to release the flavor. Add the aubergine to the onion and the spices to the ginger. Put the meat, spices, aubergine and onions into a casserole dish. Add the chopped tomatoes and cinnamon sticks and cook down until reduced. Serve with rice or bhajis and a sprig of coriander. MEAT CURRY POWDER 2.25 cup coriander seeds 1/2 cup fennel seeds 1/2 cup cumin seeds 3.50 teaspoon black peppercorns 1/2 cup dried whole red chilies (such 1 cinnamon stick; 7-inch 10 whole cardamom pods 10 whole cloves 5 teaspoon turmeric powder In a dry pan, gently fry, one at a time, the coriander, fennel, cumin, peppercorns, and the whole chilies. Fry the chilies until they are dark brow and crispy. Cool and break the chilies into pieces. Place the chilies, along with the seeds, in a spice or coffee grinder and process to a fine powder. mix well. Store the powder in airtight containers when completely cool. INDIAN ANYTHING CURRY 3 tablespoon unsalted butter (or vegetable oil) 1 cup chopped onion 1 teaspoon minced garlic 1/2 cup finely minced celery, optional 1 cup tart apple, peel, core and cut into small cubes 1/4 cup flour 2 tablespoon curry powder 3/4 teaspoon dry mustard 1 bay leaf 2 1/2 cup unsalted broth 3 cup cooked chicken or any other meat cut to bite size pieces (or possibly cubed tofu) 1/2 cup milk or cream 3 tablespoon unsalted chutney, fine chop Melt butter in saucepan and add onion, garlic, celery, and apple. Cook, stirring often, for about 5 minutes. Blend flour, curry powder and mustard and sprinkle over vegetables, stirring. Add bay leaf. Add broth, stirring rapidly with wire whisk. When mixture has thickened, let it simmer for 15 minutes. Stir often from the bottom to prevent sticking. Add meat, milk and chutney and simmer for 4 or 5 minutes longer. Serve with rice, additional chutney on the side, peanuts or other kinds of nuts, and any number of Indian relishes and raita. PANANG LOOG CHIN NUA (MEATBALLS PANANG CURRY) 1 pound ground beef (85-90% lean) 1/2 cup all purpose flour 1 cup coconut milk 2 tablespoon red curry paste 2 tablespoon creamy peanut butter 1 tablespoon fish sauce 1 tablespoon sugar 2 tablespoon oil 1/4 cup thai or sweet basil leaves Form ground beef into 1 inch in diameter balls and coat evenly with flour, shaking off any excess flour. In a medium saucepan, brown meatballs in oil over low heat. The meatballs do not have to be thoroughly cooked. Drain on paper towels and set aside. Add the curry paste to the remaining oil from frying the meatballs and sauté for 1 minute over low heat. Increase heat to medium, add coconut milk and cook 2-3 minutes longer. Stir in fish sauce, sugar, peanut butter and blend well. Return the meatballs to the pan of curry mixture and cook until well done. Transfer the curry to a serving bowl and sprinkle basils. Serve with cooked rice. INDIAN CARROT CURRY (GADJAR KARI) 1/4 cup vegetable oil 1 tablespoon cumin seeds or ground cumin 5 1/2 teaspoon yellow mustard seeds 5 1/2 teaspoon ground turmeric 1 teaspoon ground cardamom 1 teaspoon curry powder 1/4 teaspoon ground cloves 1/4 teaspoon cayenne 1 pound carrots; sliced or cut into chunks 1 banana; peeled and sliced 1/4 cup golden raisins 1 cup water 1 teaspoon salt or to taste 1 pepper 1/4 cup chopped parsley or coriander Heat oil in a large nonreactive saucepan over medium heat. Add cumin seeds, mustard seeds, turmeric, cardamom, curry powder, cloves and cayenne and sauté until fragrant, about 30 seconds. Add carrots and sauté until lightly golden, 3 to 5 minutes. Stir in bananas and raisins. Add water, salt and pepper to taste. Bring to a boil, cover and reduce heat to low. Simmer until carrots are tender but not mushy, about 20 to 25 minutes. Shake pan occasionally. Uncover, increase heat to medium, and cook, shaking the pan frequently, until most of the liquid evaporates and vegetables are glazed, 5 to 10 minutes. Garnish with parsley or coriander. KOORMA VEGETABLE CURRY 2 tablespoon margarine 4 each garlic cloves 4 ounce can mild chilies drained chop 1 teaspoon coriander, dry mustard 2 each potatoes, peeled and diced 2 each large carrots 2 cup string beans, 1 in. pieces 1 each hopped onion 14 ounce can plum tom w liquid, chop 1 teaspoon grated ginger, salt, cumin 1/2 teaspoon turmeric, nutmeg, cinnamon 3 cup bite sized cauliflower 3 tablespoon chopped fresh cilantro 1 cup plain low fat yogurt Heat margarine in wok. Add onion sauté until translucent. Add garlic continue until onion golden. Add tomatoes, chilies, ginger, salt and spices. Bring to a simmer, then stir in potatoes, cauliflower, and carrots. Cover and simmer over medium-low heat for 10 minutes., stirring occasionally, then stir in the cilantro. Simmer for another 20 minutes over low heat, until vegetables and tender but firm. While cooking, there should be enough liquid to form a sauce; if needed add additional water, but not so much that becomes soupy. Steam string beans separately until bright green and crisp tender. Stir into vegetable mixture. Remove from heat and stir in yogurt. Serve at once. PHANANG CURRY PASTE (NAM PRIK KAENG PHANA) 9 large dried red chilies 7 shallots, chopped 6 clove garlic 2 teaspoon coriander roots 15 pepper corns 3 slivers galangal 2 stalks lemon grass, chopped 1 tablespoon coriander seeds 1 tablespoon cumin seeds 1 teaspoon shrimp paste 1 teaspoon salt Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound together all the ingredients to produce a fine paste. KORMA (LAMB WITH CASHEW NUT CURRY) 1/4 cup unsalted cashews 3 dried hot red chilies 2 inch piece of stick cinnamon 1 inch cube fresh ginger 1/4 teaspoon cardamom seeds 3 whole cloves 2 each large garlic cloves peeled 2 tablespoon poppy seed (white) 1 tablespoon coriander seeds 1 teaspoon cumin seeds 1/2 teaspoon saffron threads 6 tablespoon ghee (or melted butter) 1 cup chopped onion 2 teaspoon salt 1/2 cup unflavored yogurt 1 1/2 pound lamb cut into 2 inch cubes 2 tablespoon finely chopped coriander 1 tablespoon lemon juice 1/4 cup boiling water 1 cup cold water To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes. Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend again until the mixture is completely pulverized. Set the masala aside. Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes. In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly. Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown. Stir in the salt and the masala, then add the yogurt. Stirring occasionally, cook over moderate heat until the ghee lightly films the surface. Add the lamb, turning it about with a spoon to coat the pieces evenly. Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet. Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time. Scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender. To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander. KREUNG GAENG MASAMAN (MUSLIM CURRY PASTE) 1 small onion 12 cloves garlic 2 teaspoon gaip (shrimp paste) 4 slices of fresh ginger 8 dried chilies 4 stalks lemongrass, chop fine 1/2 teaspoon peppercorns 2 tablespoon coriander seeds 2 tablespoon cumin seeds 6 whole cloves Pour the Ingredients into a dry wok and shake over a moderate heat for 5 minutes. or so, until they begin to brown. In a mortar, pound all the ingredients, except the gapi, together to a smooth paste. Add the gapi, and pound until mixed. Store covered in the refrigerator till needed. KRUANG KAENG KHEW WAN (GREEN CURRY PASTE) 4 large fresh green chilies or 8 small fresh green chilies 1/2 cup purple shallots or 1 medium onion, chopped 1 tablespoon chopped garlic 1/2 cup chopped fresh coriander (cilantro/chinese parsley) including roots, stems. and leaves 1/4 cup finely sliced lemon grass or 1 medium the thinly slice rind of 1 medium lemon 1 tablespoon chopped galangal, fresh or frozen 2 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon black peppercorns 1 teaspoon ground turmeric 1 teaspoon dried shrimp paste 2 tablespoon vegetable oil Remove the stems and roughly chop the chilies. Put into an electric blender with all of the other ingredients and blend to a smooth paste. Add a tablespoons of extra oil or a little water, if necessary, to facilitate blending and store as you would the red curry paste. LAKSA LEMAK (CURRY NOODLES) (a) 1/4 cup oil 1 1/5 pounds shallots 1 inch turmeric root 2 tablespoon dried chilies (soaked) 6 red chilies 1 inch dried shrimp paste 10. candlenuts 6 stalks lemongrass 1 inch galingale 3 ounce dried prawns 2 pound large prawns, shell retained 16 cup coconut milk 3 fish cakes, sliced 3 teaspoon salt 1 1/2 kg fresh thick vermicelli scalded and drained 1 1/5 pounds bean sprouts 2 cucumbers, peeled and shredded 2 bunch, mint leaves Grind A. Heat oil in a wok and fry A until fragrant and oil appears on surface. Put in large prawns and stir fry for 3 minutes until prawns are cooked. Dish out the prawns only and leave aside. This will prevent prawns from being overcooked. Pour in coconut milk and bring to a boil. Put in fish cake slices. When gravy boils again, add prawns and salt. To serve, put a little thick rice vermicelli into individual serving bowls. Garnish with bean sprouts, cucumber and mint leaves. Pour hot gravy with prawns and fish slices over this. LAMB CURRY 3 pound leg of lamb, boned 1 tablespoon coriander seeds 2 teaspoon black peppercorns 2 teaspoon cardamom seeds 2 teaspoon cumin seeds 1/2 cinnamon stick, crumbled 2 tablespoon oil 1 large onion, chopped 1/3 teaspoon garlic cloves, crushed 2 teaspoon fresh ginger, grated stem of lemon grass, 2 inch long 15 ounce can tomatoes 2 cup water 1 cup coconut milk Remove fat from lamb, cut lamb into 1/2 inch cubes. Finely grind coriander seeds, peppercorns, cardamom seeds, cumin seeds, cloves and cinnamon. Heat oil in a pan, add lamb in three batches, fry until brown, remove. Add onion, garlic, ginger and lemon grass to pan, stir-fry until onion is tender. Add spice mixture, stir-fry for 3 minutes. Return lamb to pan with undrained, crushed tomatoes, water and coconut milk, bring to a boil. Reduce heat to low, simmer, uncovered, stirring often, for 1-1/2 hours, or until lamb is tender. 415 LAMB CURRY WITH NUTS AND COCONUT MILK 1 cup coconut milk (400ml) 2 1/2 tablespoon cashew nuts 2 cloves garlic, chopped 1/2 teaspoon chili powder (optional) 1 tablespoon fresh ginger, grated 1/2 teaspoon ground coriander 1/2 teaspoon turmeric leaves from 1 sprig of coriander 1/2 teaspoon garam masala 1/2 teaspoon ground pepper 4 ounce butter or ghee 1 small onion 2 pound lamb, trimmed and cubed 1/4 teaspoon saffron 1 1/2 tablespoon sultanas 2 1/2 tablespoon almonds salt 6 curry leaves Grind, pound or blend in a liquidizer the cashew nuts, garlic, chili powder, ginger, ground coriander, turmeric, coriander leaves, garam masala and pepper. Heat the butter or ghee in a pan, add the onion and fry until golden, then add the blended spices and fry for a further 5 minutes. Add the meat, stir and fry for 5 minutes, then pour on the coconut milk, add the saffron, sultanas, almonds and 1/2 teaspoon salt and cook, covered over low heat for about 1 hour, until the meat is tender and the sauce has thickened. Sprinkle on the curry leaves. LAMB WITH CASHEW NUT CURRY (KORMA) 1/4 cup unsalted cashews 2 each in piece of stick cinnamon 1/4 teaspoon cardamom seeds 2 each large garlic cloves peeled 1 tablespoon coriander seeds 1/2 teaspoon saffron threads 1 cup chopped onion 1/2 cup unflavored yogurt 2 tablespoon finely chopped coriander 1/4 cup boiling water 3 each dried hot red chilies 1 each 1 in cube fresh ginger 3 each whole cloves 2 tablespoon poppy seed (white) 1 teaspoon cumin seeds 6 tablespoon ghee (or melted butter) 2 teaspoon salt 1 1/2 pound lamb cut into 2 inch cubes 1 tablespoon lemon juice 1 cup cold water To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes. Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend again until the mixture is completely pulverized. Set the masala aside. Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes. In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly. Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown. Stir in the salt and the masala, then add the yogurt. Stirring occasionally, cook over moderate heat until the ghee lightly films the surface. Add the lamb, turning it about with a spoon to coat the pieces evenly. Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet. Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time. Scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender. To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander. LENTIL PATTIES WITH CURRY SAUCE patties 1/2 cup orange lentils 1/4 cup uncooked brown rice 3.50 cup vegetable stock 1 tablespoon canola oil 1/2 red bell pepper; diced 1/2 yellow onion; diced 1 stalk celery; diced 2 tablespoon unbleached flour 1/2 cup rolled oats (up to 3/4) 2 tablespoon prepared mustard 1 teaspoon ground sage 1 teaspoon dried marjoram 1/4 teaspoon cayenne pepper (up to 1/2) 1 tablespoon chopped fresh parsley 1 teaspoon salt 1/4 cup tahiti 1 tablespoon oil for frying (up to 2) curry sauce 2 tablespoons. canola oil 1/2 cup chopped yellow onion 1/2 cup fresh pineapple chunks 1 banana; sliced 1 red apple; cored and sliced 1/2 cup water 1/2 cup apple juice 1 tablespoon rice flour 2 teaspoon tomato sauce 2 teaspoon curry powder 1 teaspoon salt (optional) 1/4 teaspoon cayenne pepper (up to 1/2) 1 teaspoon ground cumin 1/2 teaspoon black pepper 1/2 teaspoon ground allspice 1 teaspoon minced fresh garlic 1 teaspoon grated fresh ginger root For patties, place lentils, rice and vegetable stock in a large pot. Bring to a boil, cover, reduce to a simmer and cook, covered about 30 minutes. uncover and cook another 15 minutes., or until liquid is absorbed and lentils and rice are very soft. Heat oil over medium heat. Sauté bell pepper, onion and celery until soft, about 5 minutes. When lentil mixture has finished cooking, remove from heat and stir in sautéed' vegetables. Stir in remaining patty ingredients, except oil for frying. Set aside until cool enough to handle. Form mixture into 12 patties approximately 1/4 inch thick. Heat oil in a large pan over medium heat. Fry patties until well browned on both sides, about 7 to 10 minutes. Remove and drain well on paper towels. Keep warm until serving time. For curry sauce, heat oil in a saucepan over medium heat. Add onion, pineapple, banana and apple, and sauté' until slightly soft, about 5 minutes. Add water and apple juice, cover and cook until fruit is soft and pulpy, about 7 to 9 minutes. Remove form heat and puree' in a food processor or blender until smooth. Return to saucepan, add remaining ingredients and mix well. Heat until warm. Serve warm over patties. LIGHT AND CREAMY FRUIT CURRY 1/2 teaspoon light oil with a dash of toasted sesame oil 4 shallots; finely chopped 1 tablespoon finely grated fresh ginger root 1 tablespoon curry powder 2 cup de-alcoholized white wine 1/4 pound dried apricots 6 tablespoon dark raisins 2 pears; peeled, cored and cut into eighths 1 granny smith apple; peeled, cored and cut into eighths 1 papaya; peeled, seeded and cut into 1 inch chunks 2 medium sized firm bananas; peeled and cut into 1 inch chunks 1 tablespoon cornstarch mixed with 1 tablespoon de-alcoholized white wine 1/2 teaspoon essence of real coconut 1 pinch salt 6 tablespoon strained yogurt 2 cup cooked long grain rice 8 dates; sliced into fine matchsticks 4 tablespoon shelled green pistachio nuts or sliced almonds Heat the oil in a medium saucepan over medium high heat and sauté, the shallots until they just begin to turn brown - about 5 minutes. Stir in the ginger root, curry powder, wine, apricots and raisins and simmer for 5 minutes. Add the pears, apple and papaya and simmer for 18 minutes. Stir in the bananas, remove from the heat and strain. Transfer the fruit to a bowl and cover to retain the heat. Return the liquid to the pan (this will be about 1 cup). To make the curry sauce, stir the cornstarch slurry into the juices, return to the heat and gently stir until thickened - about 1 minute. Remove from the heat and stir in the coconut essence and salt. Transfer to a medium bowl and whisk in the yogurt. Transfer to a large casserole, stir in the cooked fruit and heat to your desired serving temperature, but do not boil - if you do the yogurt will separate. To serve: Spoon onto plates with the rice and sprinkle with the dates and pistachio nuts. You can also chill the fruit in its completed sauce and serve as a cool and refreshing LOBSTER WITH CURRY SAUCE BON APPETIT 2 (1 3/4 pound) whole live lobsters 4 tablespoon (1/2 stick) butter 1 cup chopped onion 1 1/2 tablespoon curry powder 1 tablespoon chopped garlic 1 tablespoon tomato paste 1/4 cup calvados or other apple brandy 1 cup dry white wine 3 fresh thyme sprigs or 1 teaspoon dried thyme 3 fresh parsley sprigs 1 bay leaf 2 1/2 tablespoon all purpose flour Bring large pot of water to boil. Add lobsters; cover and boil 9 minutes. Using tongs, transfer lobsters to large bowl of cold water. Reserve 4 cups cooking liquid. Drain lobsters. Working over bowl to collect juices, remove claws and tails. Cut tail meat through shells into 1/2 inch wide medallions. Remove shells. Crack claws; carefully remove meat. Reserve large pieces, reserving all juices and shells. Melt 1 tablespoon butter in heavy large saucepan over medium heat. Add onion, curry and garlic, sauté 2 minutes. Stir in tomato juices. Boil mixture 2 minutes. Stir in tomato paste, then Calvados and reserved shells and juices. Boil mixture 2 minutes. Add reserved 4 cups lobster cooking liquid, wine, thyme, parsley and bay leaf; bring to boil. Reduce heat; simmer until sauce is reduced to 1 2/3 cups, about 45 minutes. Strain into medium skillet, discarding solids. Mix 2 tablespoons butter and flour in small bowl. Bring sauce to simmer. Whisk in butter mixture; boil 2 minutes, whisking constantly. Season with salt and pepper. Melt 1 tablespoon butter in another heavy medium skillet over medium heat. Add lobster medallions and claw meat. Sauté just until heated through, about 1 minute. Divide sauce among 4 plates. Arrange medallions and claw meat atop sauce and serve. MADRAS (HOT) CURRY MIXTURE 1 ground chilies (not chili powder) 8.50 ground coriander seeds 1/8 ground ginger 1 ground black mustard seeds 1 ground fenugreek seeds 1 ground black pepper 1.67 ground turmeric 4 curry leaves Mix together all ground dry spices; then proceed according to recipe instructions; adding the curry leaves directly to the cooking pot. MADRAS MEAT CURRY 1 1/2 pound beef round steak 2 tablespoon vegetable oil 1 large onion, finely sliced 4 whole cloves 4 green cardamom pods, bruised 1/2 teaspoon green chilies, seeded, finely chopped 2 dry red chilies, seeded, crushed 1 inch piece fresh gingerroot, grated 1/3 teaspoon garlic cloves, crushed 2 teaspoon ground coriander 2 teaspoon ground turmeric 1/4 cup water 1/4 cup tamarind nectar salt to taste lettuce leaves to garnish Cut beef into 1-ich cubes. Heat oil in a large heavy saucepan, add beef and cook until browned all over. Remove with a slotted spoon and set aside. Add onion, cloves and cardamom to pan; cook, stirring, about 8 minutes, until onion is soft and golden brown. Stir in chilies, gingerroot, garlic, coriander and turmeric; cook 2 minutes. Return beef to pan, add water and cover. Simmer 1 hour. Stir in tamarind nectar and salt; simmer another 20 to 30 minutes, until beef is tender. Serve, garnished with lettuce leaves. MADRASI MASALA (MADRAS SYLE CURRY PASTE) 1 cup ground coriander 1/2 cup ground cumin 1 tablespoon ground black pepper 1 tablespoon turmeric 1 tablespoon black mustard 1 tablespoon chili powder 1 tablespoon salt 2 tablespoon garlic; crushed 2 tablespoon fresh ginger; fine grate 1 vinegar; for mixing 3/4 cup oil Combine ground spices and salt in a bowl. Add garlic and ginger and sufficient vinegar to mix to a smooth, thick puree. Heat oil in saucepan and when very hot turn in the spice mixture and reduce heat. Stir constantly until spices are cooked and oil separates from spices. Cool and bottle. Use about a tablespoon of this paste for each 1 pound (1 pound) of meat, fish or poultry, substituting it for the garlic, ginger and spices in a recipe. MAKAI KARI (CORN CURRY) 2 tablespoon cashew nut pieces; broken 1 tablespoon peanuts; roasted, skinless 1 tablespoon coconut flakes; unsweetened 1 teaspoon white poppy seeds 1 medium onion 1 ginger piece; fresh 1/4 inch 2 large garlic cloves 1 green chili pepper; deseeded if desired 3 tablespoon vegetable oil 1/2 teaspoon black mustard seeds 8 dried curry leaves; up to 10 1 teaspoon white sesame seeds 1 medium tomato 1/4 teaspoon coriander seeds; ground 1/4 teaspoon cumin seeds; ground 1/2 teaspoon black pepper; ground 1/2 teaspoon turmeric; ground salt, to taste 1/4 teaspoon sugar 3 cup corn kernels 1/4 cup yogurt; plain, diluted with 1/4 cup -water In a large heavy-bottomed skillet over low heat, dry roast together the cashews, peanut, coconut and poppy seeds until the cashews have brown specks (a few minutes). Remove from heat and let cool slightly. In the container of a food processor or blender, coarsely chop together the onion, ginger and garlic. Add the chili and roasted cashew mixture and mince well. In a large heavy bottomed skillet, warm the oil over medium heat. Add the mustard seeds, curry leaves and sesame seeds. As soon as the mustard seeds sputter, add the minced onion mixture and sauté together until lightly browned (7 to 8 minutes). Whirl the tomato to a puree in the blender. Add to the pan with the coriander, cumin, black pepper, turmeric, salt and sugar and cook for 5 to 6 minutes. Add the corn, mix well and cook for 7 minutes. Stir in the diluted yogurt, cover, reduce heat to low and cook for 20 minutes, stirring occasionally. Serve hot. PARMESAN CURRY POPCORN 1/2 cup margarine or butter, melted 1/3 cup grated parmesan cheese 1/2 teaspoon salt 1/4 teaspoon curry powder 12 cup popcorn (already popped) Mix margarine, cheese, salt and curry powder. Pour over Popcorn; toss. 12 cups popcorn. MALAYAN LOBSTER CURRY 1 medium cucumber 1 pound lobster meat 1/2 cup ghee or butter 5 medium onions, chopped 2 medium garlic cloves, crushed 2 teaspoon ginger powder 1 pinch cayenne pepper 2 teaspoon salt 3 tablespoon curry powder 2 large tomatoes, chopped 3 tablespoon unbleached all-purpose flour 3 cup coconut milk 1 tablespoon lemon juice 2 teaspoon plum jam Peel and cube the cucumber; cube the lobster meat. Heat the butter and sauté the onions and garlic for 10 minutes. Add the ginger, cayenne, salt, curry powder and tomatoes. Cover and cook over low heat for 10 minutes, stirring frequently. Stir in the flour and add the coconut milk slowly. Continue to stir until boiling, then simmer 2 minutes. Add the cucumber and lobster meat and continue cooking, over low heat, for 15 minutes. Combine the lemon juice and jam then add to the lobster mixture, blending well. Serve hot with boiled rice. PEPPERY CURRY PASTE 12 each dried red chili peppers, soaked, seeded and chopped 1 teaspoon kaffir peel, chopped 4 teaspoon cilantro root, chopped 1 teaspoon salt 1 teaspoon black peppercorns, ground 2 teaspoon galangal powder 1 teaspoon lemongrass, chopped 1 teaspoon garlic, chopped 1/2 cup shallots, chopped Soak all dried ingredients until soft. Place all ingredients in a blender or food processor and blend until a smooth paste is formed. If using dried ingredients, add some water, but not too much. MALAYSIAN CURRY PASTE 2 tablespoon coriander seeds 1 tablespoon cumin seeds 1 tablespoon fennel seeds 5 dried red chilies such as piquin seeds and stems removed 2 tablespoon dried shredded coconut 1 teaspoon shrimp or prawn paste 1 inch piece fresh galangal(or ginger) peeled and chopped 5 candlenuts(or macadamia nuts or cashews), chopped 1 2 inch piece ginger peeled and chopped 3 stalks lemongrass including the bulbs, chopped 1 teaspoon turmeric 3 garlic cloves peeled and chopped 1/2 small onion; chopped 1 teaspoon salt 1/4 cup to 1/2 cup water for blending In a mortar or spice mill, grind the coriander, cumin, and fennel seeds into a powder. Place the powder and all the remaining ingredients in a food processor or blender and puree to a fine paste. Store in the smallest possible screw-top glass jar and refrigerate. To prevent oxidation, cover the paste with a thin layer of vegetable oil; it will keep for a couple of months. MALAYSIAN PRAWN AND SPINACH CURRY 2 teaspoon oil 1 onion; chopped 2 tablespoon schwartz mild malaysian curry blend 1 tablespoon plain flour 1 tablespoon tomato puree 1 12 ounce car natural yogurt(5 1/2 ounce) vegetable stock; (1/2 pint) 1 pinch salt 1 ounce creamed coconut; (1 ounce) 21 ounce frozen leaf spinach defrosted and drained (8 ounce) 12 ounce cooked; peeled prawns, defrosted if frozen(12 ounce) 6 ounce rice; (6 ounce) 2 teaspoon schwartz indian rice seasoning Heat the oil in a large frying pan and fry the onion until softened. Add the Malaysian Curry Blend and cook for 1 minute. Stir in the flour and tomato puree. Add the yogurt a little at a time, stirring well after each addition. Blend in the stock, salt and coconut. Bring to the boil stirring. Add the spinach and prawns and heat through. Serve with rice cooked with the Indian Rice Seasoning. MANGALORE PINEAPPLE CURRY 1 teaspoon sesame seeds 1/4 teaspoon fenugreek seeds 1 tablespoon flaked unsweetened coconut 8 ounce pineapple chunks in unsweetened juice 1/4 teaspoon turmeric 1/2 teaspoon brown sugar 1/4 teaspoon salt 1/4 teaspoon cayenne pepper 1/2 tablespoon light vegetable oil 1/2 teaspoon mustard seeds 10 fresh curry leaves, or 1 tablespoon chopped fresh cilantro Combine sesame seeds, fenugreek and coconut in an 8 to 10-inch skillet. Dry-roast over medium heat, shaking pan often until seeds become aromatic and darken 1 or 2 shades, about 6 to 8 minutes. Place in a spice or coffee grinder and reduce to a powder. Combine pineapple chunks and juice with turmeric, brown sugar, salt, cayenne and ground spice mixture in a 1-quart saucepan. Cover, and cook over medium heat until thick, about 8 to 10 minutes. Heat oil in a small frying pan over medium-high heat. Add mustard seeds; when seeds pop (takes about 1 minute) stir in curry leaves or cilantro. Remove immediately and pour over pineapple curry. MASAMAN CURRY PASTE 6 dried red chilies 1 teaspoon garlic cloves, unpeeled 3 medium shallots, unpeeled 1 1/2 teaspoon coriander seeds 1/2 teaspoon mace 1/8 teaspoon fennel seeds 6 peppercorns, whole 1 teaspoon galangal, fresh 1 lemon grass stem or 1 teaspoon lemon grass, dried Preheat the broiler. Cut the chili peppers into small pieces and soak them in a cup of cold water for 15 minutes. Remove the seeds and discard them. Put the garlic and shallots on a flat baking sheet and broil for 5 minutes. Allow the garlic and shallots to cool, then peel and set aside. In a dry skillet, toast the coriander seeds, mace, fennel seeds and peppercorns over a low flame for 5 minutes. Set aside. In the same skillet, toast the galangal, lemon grass and chili peppers for 5 minutes or until the mixture starts to turn brown. Put all the ingredients into a mortar or a food processor and blend until a thick paste has formed. Add drops of cold water if the mixture is too thick. Store in a tightly covered container in the refrigerator. MEDITERANEAN CHICKEN CURRY AND GINGER ALE 1/2 teaspoon curry powder 1/2 teaspoon dry mustard 1 teaspoon peanut oil 2 tablespoon honey 1/4 cup fresh orange juice 1/2 cup ginger ale 1 salt and pepper 1/4 teaspoon grated orange peel 8 skinless chicken thighs 2 cup hot cooked rice 2 cup broccoli florets; steamed 1 cup sliced carrots; steamed Arrange chicken pieces "skin side up" in an oven-proof pan that crowds the chicken without overlap or touching "a close fit". Make a paste of the curry powder, mustard, and rich tasting peanut oil. Smear it on the chicken. Preheat the oven to 450. Put chicken in the oven. Turn off the oven and let chicken sear-cook for about 15 minutes. Meanwhile, mix the sauce in a pyrex measure or bowl with a spout. Combine the other ingredients and stir well but not so much that you lose the carbonation. Set the oven to 325(slow). Pour the sauce around the chicken pieces being careful not to wash away the curry paste. Place a sheet of foil loosely over the chicken (like a splatter screen that allows the steam to escape). Bake for about 1 hour and 30 minutes. Remove the foil for the last 30 minutes. The chicken will be falling off the bones. Sprinkle with additional curry powder if desired. MILD COCONUT FISH CURRY 3 tablespoon sunflower oil 5 shallots, sliced 4 garlic cloves, chopped 1 tablespoon mustard seeds 1 1/2 pound firm white fish boned and cubed flour for dusting 1 teaspoon whole fenugreek 1 inch piece of cinnamon or cassia 1 teaspoon tamarind pulp 1 tablespoon turmeric 5 ounce grated creamed coconut Heat the oil and fry the shallots, garlic and mustard seeds for 1-2 minutes. Dust the fish with flour and briefly seal both sides in the hot oil. Add the rest of the spices and tamarind pulp, dissolved in enough water to cover the fish. Simmer, covered, for 20 minutes, then stir in the grated coconut until amalgamated into the sauce. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
