Green Bean Mallum

(nevyzkouseno)

250g runner beans, sliced,
1-2 shallots,
100g grated coconut,
 Green chilies - 2-3,
 a a handful of curry leaves,
 8 cloves garlic,
10g fresh root gingerm grated,
 1tsp turmeric powder,
1tsp chilli powder, 1tsp mustard seeds,
 2 pieces pandan leaves,
salt - To taste.



Blend the shallots, garlic, coconut, green chili, ginger and a bit of salt.
Heat a little oil (coconut for preferences) in a pan on high flame. Add to this the mustard seeds, half the curry leaves and sauté till they begin to pop. Adds the sliced beans, turmeric, chilli powder and salt. Saute for about 5 minutes. Lower the flame and simmer while covered with a lid. Uncover after 5 minutes and add the coconut mixture and mix well. Saute on high heat for 5 minutes. Cover and simmer on low heat for 5 minutes. Take off heat and serve while warm.

Hornovo cinske curry z Vaskovy pasty

Curry omacka
 - 1 lzice curry pasty na jednu porci
-  250 ml vyvaru na jednu porci
-  Cukr
-  Sul

Na wok panvi uvest vyvar do varu, pridat pastu, cukr, sul a za staleho michani nechat zhoustnout. Pasta obsahuje mouku takze zhoustne.

Maso
-  1 vetsi kureci prso pro 2 porce
-  Sul

Prso napric, pod uhlem rozkrojime na 2 poloviny. Pote ,nakrajime na male kousky. V hrnci
uvedeme osolenou vodu do varu. Vody radsi vice, aby jak se prida maso voda zustala ve varu.
Varit 2-3 minuty

Chinesse Curry
-  1 velka cibule na 2 porce
-  Hrasek (mrazeny)
-  Olej

Cibuli rozkrojit na pul a po letech nakrajet na hrubo. Do wok panve olej a rozetrit po woku a rozpalit.
Pridat cibuli a nechat zmeknout za staleho michani. Pridat maso a chvili orestovat. Pridat omacku a
hrasek a za staleho michani vse dobre prohrat.

Servirovat s ryzi.

Palak Murgh (Chicken in spinach gravy)

Ingredients:

Chicken - 1/2 kg (cut into bite size)

Spinach - 1 small bunch

Onion - 1 cup (chopped)

Tomato - 1 (pureed)

Coriander powder - 2 tsp.

Bay leaves - 2

Cream - 1/4 cup

Oil

Salt - as required

Coriander leaves - 1 small bunch

Dry Red chilies  - 1

Kasoori methi - 1 pinch

(A)Marinating chicken:

 

Ginger garlic paste - 1 1/2 tsp.

Yogurt - 1 tbsp.

Chili powder - 1/2 tsp.

Salt - 2 pinch

(B)To Grind: 

 

Green chilies - 2

Ginger - 1 inch

Garlic - 2 big cloves 

Cinnamon - 1 inch

Green cardamom - 2

Black cardamom - 1 (small)

Nutmeg powder - 1 pinch

Cloves - 2

Method:

Marinate the chicken from list (A). Keep aside and do the chopping.

Heat oil in a kadai. Add onions and fry till they turn golden color.

Add the ground paste (B), bay leaves and fry till raw smell fades.

Add the half broken red chilies and tomato puree. Fry till it thickens.

Add the chicken and sauté for 4 minutes.

Add the coriander powder, salt and kasoori methi. Cook till the chicken becomes tender.

Meanwhile blanch the spinach and puree them with coriander leaves.

Once the chicken is tender, add the spinach and coriander leaves puree and cook for 2-4 minutes.

Add the cream and remove from heat.

Serve with naan or roti.

Adding cream is optional.

Chicken Tikka Masala

Serves 4

For the marinade/Chicken Tikka:

• 750g chicken breasts cut into 4cm chunks
• 1½ tbsp lemon juice
• 1 tsp of Kashmiri chilli powder
• 2 tsp of mild paprika
• 1 tsp of turmeric
• 2 tsp cumin seeds
• A few drops each of red and yellow food colouring
• Seeds from 12 green cardamom pods
• 25g garlic, roughly  chopped  
• 25g peeled ginger, chopped
• 4 tbsp natural yoghurt
• 25g ghee

Cut the chicken breasts into 4 cm chunks, put into a bowl with the lemon juice, chilli powder, paprika, and turmeric.  Toss together well.  Set aside for 20 minutes.

Meanwhile, heat a dry, heavy based pan over a medium-high heat.  Add the cumin seeds, and shake them around for a few seconds until they start to smell aromatic.  Grind to a fine powder in a spice grinder.  Set aside one teaspoon for the sauce.  Add the cardamom seeds to the rest and grind once more. 

Put the ground cumin and cardamom, garlic, ginger and yoghurt into a food processor and blend.  Stir into the chicken, and marinate at room temperature for 30 minutes. (Because there is no salt in the marinade, it is possible to leave the chicken, refrigerated in the sauce, for up to 24 hours)  

For the sauce:

• 3 tbsp ghee
• 200g onion, finely sliced
• 15g garlic, crushed
• 25g peeled ginger, grated
• 1½ tsp Kashmiri chilli powder
• ½ tsp mild paprika
• 225g tomatoes, finely chopped or can of chopped tomatoes
• 1 tbsp tomato puree
• 1 tbsp ground almonds
• 120 ml single or heavy cream
• 300ml boiling water
• 3-4 green cayenne chillies
• 1 tsp Garam Masala
• 1½ tbsp of lemon juice
• 2 tbsp chopped fresh coriander
• Salt to taste

Heat the ghee in a large pan.  Add the finely sliced onions and fry for 6-8 minutes until soft and richly golden.  Add the crushed garlic and ginger and cook for 2-3 minutes more.  Add the reserved cumin, freshly ground coriander, chilli powder and paprika and fry for a further 1-2 minutes.  Add the tomatoes and fry until they have broken down into a sauce. Add the tomato puree, ground almonds, 300ml boiling water and salt (approx , ½ tsp) and simmer for 10 minutes.


Take the pieces of chicken out of the marinade and thread on to metal skewers (or wooden ones, but make sure you soak the wooden ones 30 minutes before using!).  Stir the remaining yoghurt marinade the cream, green chillies (split open) and garam masala into the sauce and simmer for 8-10 minutes until a little reduced.  Meanwhile heat a ridged, cast iron griddle over a high heat, lower heat to medium and brush griddle with a little oil.  Brush the chicken, on skewers, with some melted ghee and cook for 8 minutes, turning occasionally, until the chicken is cooked through and charred in places.  Push the chicken pieces off the skewers into the sauce bring back to a simmer.  Add the lemon juice and chopped coriander and simmer for 1-2 minutes, then serve.

Pumpkin curry recipe (wattakka kalu pol)

Serves 8 - 10

Ingredients

1 kg pumpkin
2 tbsp Sri Lankan roasted curry powder
2 medium red onions, finely sliced
3 green chillies, sliced
4 cloves garlic, finely sliced
½ tsp fenugreek seeds
1 tsp chilli powder
1 tsp turmeric powder
½ tsp mustard seeds
1 tsp ground mustard
1 can coconut milk (+a bit of hot water just to cover the pumpkin) DONT USE COCONUT CREAM!
2 sprigs fresh curry leaves
1-2 tsp salt
2 tbsp vegetable oil

Thickening

2 tbsp rice, roasted and ground
4 tbsp desiccated coconut, roasted

 

Preparation

Wash and cut pumpkin into cubes, leaving skin on.

Heat oil and fry onions, curry leaves, garlic and green chillies in a large pot.

Add mustard seeds.

In a bowl, mix all the other ingredients with pumpkin and add to the pot along with coconut milk. Continue to cook over high heat until pumpkin is tender.

Meanwhile, in a pan, dry toast short grain rice and coconut until brown & fragrant. Then blend into a powder.

Add the ground roasted rice and desiccated coconut to thicken and flavour the curry a few minutes before cooking is complete.

VIDEO  

Chicken Vindaloo (Kureci Vindaloo)

(serves 3-4)

one kilo chicken thighs, cut into two pieces each (depending on how big they are)

Marinade Spice Mix

6 long red chillies
10 cm cinnamon stick
2 tsp whole cumin seeds
1/2 tsp whole peppercorns
1/4 tsp whole fenugreek seeds
2 dry bay leaf

Marinade

7 tbsp red wine vinegar or plain white vinegar
6 garlic cloves, grated to a paste
10 cm piece of ginger, grated to a paste
2 tbsp mild paprika
1 tsp turmeric
½ tsp hot chilli powder (optional, use only if you like your curries really hot!)


Rest of the dish

2 medium onion, diced fine
5 cm stick of cinnamon
6 whole cloves
5 pods of green cardamom, left whole
5 garlic cloves, grated to a paste
2 tsp sugar
5 cm piece of ginger, grated to a paste
2 tbsp vegetable oil
1 tbsp ghee (optional, if not using, increase oil to 2 tbsp)
Fresh coriander, to garnish

Method:

To make the spice mix - toast together the ingredients in a heavy pan, for about 1 minute, stirring constantly, until fragrant and the spices have darkened a little bit. Let cool, then grind to a fine powder using a spice ginder, and keep aside.

To make the marinade, place the above spice mix in a bowl. Add the grated ginger and garlic, vinegar, turmeric, paprika and salt. Taste and add a little more salt and/ or vinegar, if required.

Rub the marinade into the chicken pieces, and refrigerate for at least 4 hours (preferably overnight)

Once the chicken has been marinated, heat the oil and the ghee together in a heavy pot. Add the diced onion, along with the whole cinnamon, cloves and cardamom and a sprinkle with salt. Fry the onion for at least 10 minutes on a medium-high heat, until very soft and golden. Add the grated ginger and garlic, then cook for an additional minute. Turn down the heat to medium-low.

Add the chicken, marinade and all to the pot. Stir well until the chicken is well coated with the onion-ginger-garlic and the whole spices. Add the sugar and stir.

Cover the pot with a lid, and let the chicken cook for about 15 - 30 minutes (depending on the thickness of the pieces), stirring every so often, until the chicken is cooked all the way through and tender. During this slow cooking period, the chicken will release its juices to make a thick and rich sauce. Taste, and adjust the seasoning, if required.

Take the vindaloo off the heat, and stir in the fresh, chopped coriander. Serve hot with rice or naan or roti.

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Spring Onion Chicken

chicken	grams	800
chilli powder	tsp	1
coconut powder	tbsp	1
coriader powder	tbsp	1
coriander leaves	bunch	1
cumin seeds	0	pinch
garamasala powder	tsp	1/2
ginger garlic paste	tbsp	1
lemon	number	1
oil	tbsp	1
salt		as per taste
spring onion	bunch	2
turmeric powder		pinch
First cut the green springs and chopp very finely, and the bulb parts into a blender or u can chop finely. In a pan add oil, cumin seeds, coconut powder, onion paste mix well then add gingergarlic paste,salt, mix well and cook till light golden brown colour, then add turmeric, chilli powder, coriander powder, mix well then add chicken mix well add spring onion leaves chopped, mix close it with a lid and cook till the chicken is tender. Once chicken is done add chopped coriander, garamasala powder mix well and serve if needed add lemon juice.

Mussaman beef curry

Less than 30 mins preparation time
Over 2 hours cooking time
Serves 6-8


Ingredients

For the tamarind water

60g tamarind pulp (available at Asian grocers)

150ml warm water

For the curry paste

10 dried red kashmiri chillies, seeds removed, roughly chopped

2 tbsp coriander seeds

1 tbsp cumin seeds

1 tsp green cardamom seeds (from about 20 green cardamom pods)

16 cloves

1 x 5cm piece cinnamon stick

2 large pieces blade mace (muskatovy kvet)

3 tbsp vegetable oil

200g shallots or onions, roughly chopped

25g garlic cloves, peeled, roughly chopped

1 tsp shrimp paste (available at Asian grocers)

25g fresh root ginger, roughly chopped

2 lemongrass stalks, tough outer leaves removed, soft inner core chopped

120ml coconut milk

For the curry

1.5kg/3lb blade or chuck steak, cut into 5cm/2in chunks

600ml/1 pint coconut milk

6 black cardamom pods (available at Asian grocers or online)

1 x 10cm cinnamon stick

1 tsp salt

300g waxy new potatoes, such as Charlotte

8 shallots, peeled, halved

2 tbsp fish sauce

1 quantity tamarind water (see recipe above)

1 tbsp palm sugar (available at Asian grocers; substitute golden caster sugar if unavailable)

75g peanuts, shells removed, roasted

1 handful fresh Thai sweet basil leaves (optional), to garnish

Preparation method

For the tamarind water
Place the tamarind pulp into a bowl and cover with the warm water. Work the pulp between your fingers to break it down, and so that the seeds are released. Strain the mixture through a fine sieve, reserving the liquid and discarding the fibrous material that is left behind.

For the curry paste
Heat a dry, heavy-based frying pan over a medium heat. Add the dried chillies and fry for 1-2 minutes, shaking the pan frequently to prevent the chillies from burning, until the chillies are lightly toasted. Transfer the chillies to a spice grinder or mortar.

Return the pan to the heat and add the coriander, cumin and cardamom seeds, cloves, cinnamon and blade mace and fry for a few seconds, shaking the pan frequently, until the spices darken slightly and release their aromatics. Add the toasted spices to the spice grinder or mortar and grind or pound to a fine powder.

Heat the oil in a frying pan, add the onion and garlic and fry slowly over a medium heat, stirring occasionally, for 20 minutes or until caramelised. Add the shrimp paste and spice mixture and fry for a further 2-3 minutes.

Transfer the mixture into a food processor, add all of the remaining curry paste ingredients and blend to a smooth paste. Set aside.

For the curry
Place the beef into a heavy-based pan with 350ml of the coconut milk and an equal amount of water. Add the black cardamom pods, cinnamon stick and salt, then bring to a simmer and partially cover the pan with a lid, leaving just a small gap for the steam to escape. Cook for two hours, stirring occasionally, until the beef is just tender.

Meanwhile, peel the potatoes and cut into 2.5 x 2.5 x 1cm pieces.

Remove the lid from the curry and discard the black cardamom pods and cinnamon stick. Stir in the rest of the coconut milk, the potatoes, shallots, the curry paste, fish sauce, tamarind water and sugar and simmer gently, uncovered, for a further 25-30 minutes, or until the potatoes, shallots and beef are tender. Stir in the peanuts.

To serve, spoon the curry into serving bowls and scatter over the basil, if using.

Beef Rendang

Start by making the Rendang paste:

100g grated fresh coconut - or unsweetened dessicated coconut
8 dried Kashmiri chillies
2 tablespoons coriander seeds
1 teaspoon of cumin seeds
1 teaspoon of turmeric powder
225g shallots
30g garlic - roughly chopped
50g peeled galangal or ginger
6 hot red birds eye chillies - seeded and roughly chopped

How to do it:
Heat a dry, heavy based, frying pan over a medium heat. Add the coconut and stir for a few minutes until it is richly golden - don't let it burn.
Tip into a food processor and leave to cool.
Meanwhile, put the dried kashmiri chillies, coriander seeds and cumin seeds into a spice grinder and grind to a fine powder.
Add this to the processor with the rest of the spice paste ingredients and 100ml of water. Blend to a smooth-ish paste.

With that done, we can get on with the Rendang!

To serve 6 you will need:

3 tablespoons vegetable oil
1.5kg of chuck steak (braising steak in the UK) - cut into 5-6cm chunks
1 quantity of rendang spice paste - as above
800ml canned coconut milk - don't buy the reduced fat stuff
4 fat lemon grass stalks - bruised - (just bash them lightly)
12 dried kaffir lime leaves - crumbled
2 x 7.5cm cinnamon sticks
125ml Tamarind water - all you do is soak the 60g of pulp in 125ml of hot water and leave for 5 minutes. Break up the pulp with your fingers and then strain the syrupy mixture through a fine discarding the fibrous material and seeds.
1 tablespoon of palm sugar (sold as a golden/tan paste) - or you can use brown sugar, palm sugar will taste better in this dish.

How to do it:
Heat the coconut oil or vegetable oil in a large, heavy based frying pan. Add the beef and fry briefly until it has changed colour but not browned. Add the spice paste, coconut milk, lemon grass, lime leaves and cinnamon sticks and 1 and a half teaspoons of salt.

Bring to the boil, reduce the heat, add the tamarind water and leave to simmer, uncovered for 2 and a half hours, stirring occasionally, and more frequently towards the end of cooking, until the beef is tender and the sauce has reduced and thickened.

Remove the lemongrass from the rendang and stir in the palm sugar and season to taste.
Serve straight away with some Jasmine rice.


http://www.aglugofoil.com/2010/09/beef-rendang.html

Chickpea Curry

Spices:

teaspoons:
1/2 cumin seeds
(1/2 black mustard seeds)
1/2 chilli powder
1 corriander powder
1/2 turmeric powder
1/2 cumin powder
1/2 garam masala (to add at the end of the cooking)

make paste or chop very finely:
3 garlic cloves
1 thumb sized piece of ginger


1 and 1/2 medium onion very finely choped
1 can of chopped tomatoes
1 cup chickpeas (soaked overnight and cooked for about an hour)
3 generous tablespoons of natural yoghurt
(one medium potato (make small dices)
(two medium carrots - diced)


Oil
Salt

Heat the oil,then add cumin and mustard seeds.Let the spices release their aroma then add the onion plus little bit of salt.Let the onion carameilse.Add ginger and garlic.Stir,fry for a while.Add all spices except garam masala.Again fry some more.Be careful to not burn anything (if worried just add few drops of water).Add chopped tomatoes,stir properly.
Cook for a minute then add chickpeas,carrot and potato
and about 1/2 cup of water.
Add salt to taste.Cover and cook until the potatoes and carrot are soft.
Check the taste.Add yoghurt and garam masala.Cook for another minute.

Sprinkle with chopped corriander.
Serve with rice or naan.