| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 56.1 | Basic Building Blocks of Curry | CTOAVX::JUDD | | Sun Dec 30 1984 12:38 | 73 |
| Here are some "building blocks" for spices for cooking "dry vegetables",
e.g. not in sauce. These may also be appropriate for shrimp (I haven't
checked it out, but plan to...)
These are for Indian dishes, but should be adaptable to Hunan/Szechuan
styles also.
Try these out in various combinations; increase garlic/onion/cayenne
/ginger to adjust hotness to desired degree.
GARAM MASALA (Hot Spice Mixture)
This is frequently called for as a component in the seasonings.
About 1 oz. @ cardomom pods, cinnamon sticks, whole cloves.
Spread above evenly on a cookie sheet and bake in preheated 200 F. oven
for 1/2 hour, stirring once or twice.
Shell cardomom, throw away the shells and mix seeds and other
ingredients in blender. Grind until they form a fine, even powder.
This will keep for months in a tightly closed container.
Typical recipe:
ALU MATAR (Potatoes and Peas)
1/4 tsp garam masala
1/4 tsp turmeric powder
1/4 tsp coriander powder
1/4 tsp cayenne (or more, to taste, see below)
1 tsp salt
2 cloves garlic, chopped fine
1/2 cup onion or scallion, chopped fine
4 Tbsp oil
1 cup water
1 cup chopped tomato
1 lb potatoes, peeled and cut up into 1/2 inch cubes.
1-1/2 cups fresh shelled peas
1. Heat oil in wok or skillet
2. Add onion and garlic, cook until onion begins to brown
3. add tomato and all spices EXCEPT cayenne
4. cook about 5 minutes, spices/onion/garlic blend into sauce
5. Add potatoes
stir for a minute, until well mixed w/seasonings
6. add water; cook covered over medium heat 10 min.
7. add peas; cook covered for 15 min (both veggies should be done but
not mushy)
8. Add cayenne and stir well. Taste for desired seasoning and adjust if
necessary.
--------------------------------------------------------------------------
Other variations (in 1/4 tsp quantities) you can play with include black
mustard seeds, fresh ginger and cumin powder.
If you use mustard seeds, heat the mustard seeds in the oil until they begin to
pop, then add the rest of the spices as above.
These seasonings (and basic method) are also good with broccoli,
cauliflower, zucchini..... you get the idea.
Enjoy.
Steve
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|
| 56.2 | Curd Beef (Korma Gosht) | LATOUR::RICHARDSON | | Sun Dec 30 1984 15:12 | 18 |
| Curd Beef (Korma gosht)
1t turmeric
2T coriander leaves (also called Chinese or Mexican parsley)
1 or more green chiles
1 inch piece fresh giner
2 inch piece cinnamon
1c yoghurt
3 sliced onions
1 lb beef, cubed
3T ghee (clarified butter)
(salt)
Grind up the spices (oops, that was GINGER up there) to make a paste.
Mix with the yoghurt and two of the onions.
Mix in the meat. Let stand two hours.
Heat ghee and free other onion until golden.
Add meat mixture (and salt - I don't use it) and cook gently until meat is done.
|
| 56.3 | Kashmiri Mutton | LATOUR::RICHARDSON | | Sun Dec 30 1984 15:16 | 24 |
| Kashmiri Mutton
2lb mutton or lamb, sliced
4 cardamon pods (green if you can get them)
2inch stick of cinnamon
1T fennel seeds
4 cloves
6 black peppercorns
1 inch piece of ginger
6 cloves of garlic
1T chilli powder
2c yoghurt
some saffron
1T lemon juice
4T ghee
1/2c blanched, chopped almonds
1/2c chopped cashews
Grind up spices and mix with yoghurt. Marinate meat in this.
Mix saffron and lemon juice (to extract the color).
Cook the marinated meat gently (don't remove lid) until the liquid has
evaporated.
Pour in the saffron mixture and the ghee and brown the meat.
Fry the nuts until golden and spread over the meat as a garnish.
|
| 56.4 | Pork Vindalu | LATOUR::RICHARDSON | | Sun Dec 30 1984 15:20 | 28 |
| Pork Vindalu
2T coriander seeds
1T cumin seeds
2 cardamon pods (green if you can get them)
1 inch stick cinnamon
6 cloves
6 peppercorns
2t turmeric
2 inch piece ginger
2t chili powder
(salt)
vinegar
2 lb prok, cubed
some bay leaves
ghee
6 cloves garlic
2t mustard seed
Roast the coriander and cumin seeds in a pan and grind up with the rest of
the spices (use a mortar and pestle, or use a blender) (and salt if you use it)
to form a paste - add a few drops of vinegar.
Wash pork in vinegar and cover with spice paste.
Sprinkle with broken bay leaves.
Cover with vinegar or wine vinegar and marinate overnight.
Next day, fry garlic in ghee and a few drops of vinegar.
When golden, add mustard seeds and fry until they pop.
Add pork mixture and cook until pork is done (do NOT add water - use low heat).
|
| 56.5 | Chicken Vindalu | LATOUR::RICHARDSON | | Sun Dec 30 1984 15:22 | 18 |
| Chicken Vindalu
1 chicken, cut up
1t turmeric
1/2t chili powder
(salt)
vinegar
4 cloves garlic
2t cumin seeds
2 red hot peppers
1T brown sugar
ghee
Wash chicken pieces and marinate in turmeric, chili powder and water.
Add a cup of vinegar and mix. Let stand several hours.
Grind garlic, cumin, and peppers and fry in ghee for two minutes.
Add chicken and vinegar water and brown sugar.
Simmer until chicken is tender.
|
| 56.6 | Prawn Curry | LATOUR::RICHARDSON | | Sun Dec 30 1984 15:24 | 18 |
| Prawn Curry
ghee
1 onion, sliced
1T ground coriander
1/2t chili powder
1t turmeric
1t poppy seeds
1/2t cumin seeds
1 inch piece ginger, finely chopped
2 cloves garlic, finely chopped
1 lb shelled shrimp (or prawns)
1/2 c coconut milk
lemon juice
Fry onion in ghee until golden. Add spices and fry two minutes.
Add shrimps and fry a few minutes.
Add coconut milk and some lemon juice (to taste).
|
| 56.7 | Raisin Chutney | LATOUR::RICHARDSON | | Sun Dec 30 1984 15:26 | 14 |
| Raisin Chutney - my favorite!
10 cloves of garlic
1 inch piece of ginger
2c raisins
1/2c chopped dates
1/2 lb sugar
(salt)
1t cumin seeds
2t chili powder
2t garam masala (someone typed in several variations of this already)
1c vinegar
Grind garlic and ginger. Mix everything and cook gently until thick.
|
| 56.8 | Kheema | LATOUR::RICHARDSON | | Sun Dec 30 1984 15:30 | 30 |
| Kheema
2 chopped onions
4 cloves garlic, chopped
2 inch piece ginger, chopped
4T oil or ghee
1 2inch stick cinnamon
4 cloves
4 black peppercorns
1 bay leaf
some hot red peppers
1T ground coriander
1t ground cumin
1/2t ground turmeric
1-2 canned tomatoes
2 lb ground lamb
(salt)
1T lemon juice
Blend onions, garlic, ginger and some water.
Heat oil. Fry cinnamon, cloves, peppercorns, bay leaf, red peppers.
When peppers turn dark, add paste from blender (keep your nose far away from
this operation!). Fry ten minutes or so.
Add coriander, cumin, turmeric and fry ten minutes.
Add tomato, fry 2-3 minutes.
Add meat, fry 5 minutes.
Add 1/2c water and some lemon juice. Bring to a boil.
Lower heat and simmer 1 hour.
Sort of Indian chili.
|
| 56.9 | Hot Chicken Curry | SERPNT::SONTAKKE | | Sun Jan 06 1985 21:08 | 61 |
| This one appeared in the Globe few months ago.
Hot Chicken Curry
By Hemlata Dandekar
Serves 4
4 to 6 dried red chili peppers, broken in half
5 whole peppercorns
5 whole cloves
1/4 inch stick cinnamon
2.0 Tablespoon fresh or driedd unsweetened shredded coconut
1 Tablespoon whole cumin seeds or 1-1/4 teaspoons of cumin powder
1 Tablesoopn whole corriander seeds or corriander powder
1 pound fresh tomatoes (2 big sized) , dipped into boiling water for 10 seconds
5 cloves garlic
1 inch fresh ginger, peeled and coarsely chopped
1-1/2 Tablesoons vegetable oil
1-2 medium onion, finely chopped
1-2 bay leaf
1 teaspoon red masala
3-1/2 pound whole chicken, cut into 8 pieces, or 3-1/2 pounds whole chicken
breasts, halved
Salt, to taste
Remove as much skin as possible from the chicken and blot the meat with the
paper towels to remove excess moisture. Marinate pinch of turmeric poweder and
lime juice to the chicken.
Heat a small, heavy skillet and add the chili peppers, peppercorns, cloves,
cinnamon, coconut, cumin, and corriander. Cook these spices over medium-high
heat for a few minutes, stirring constantly, until they are quite dry but not
burned.
Remove the sillet from the heat and set the spices aside.
Peel and coarsely chop the tomatoes and pile them into blender with garlic and
ginger. Puree the mixture until it is completely smooth.
Heat a large, flameproof casserole and add the oil. When the oil is quite hot,
add the onions and bay leaf and cook them over medium heat, stirring
constantly, until the onions begin to brown.
Add the meat to the casserole, turn up the heat, and cook the meat, stirring
constantly, until it begins to brown.
Add the red masala and stirr it for about two minutes.
Add the tomato mixture and clean out the blender by adding a half-cup of water
to the container and pouring that water into the casserole.
Add the spices and salt, stir thoroughly, and bring he mixture to a boil.
Cover it with lid, lower the heat, and let the mixture simmer gently for one
and half hours or until the chicken falls from the bones. Stir the contents
occasionally during cooking.
Remove the chicken pieces from the casserole and transfer them to a plate to
cool. Remove the meat from the bones and cut the large pieces of meat into
long strips. Discard the bones and return the meat to the casserole.
Let the liquid come to boil again, cover the pan, simmer the curry for an
additional 15 minutes. Taste the mixture for sesoning and serve it white rice.
|
| 56.10 | Ghee | LATOUR::RICHARDSON | | Mon Jan 07 1985 12:31 | 14 |
| re : 13
I don't make real ghee; I use melted butter. The real thing keeps for a long
time (apparently it is the "foam" on butter that spoils), I'm told. You can
buy cans of real ghee at Homesey's (sp?), which is at the intersection of
route 128 and route 1 (the southern intersection, that is! Route 128 is a
semicircle.) Vegetarians use somesort of vegetable oil instead - haven't
investigated what as I am omnivorous myself. I use safflower oil to
deep-fry things like puris, gulab jamuns, etc.- would be a prohibitive
amount of melted butter! Sometimes I melt some butter into the oil, but
I usually don't bother.
Homeseys' also has CANNED gulab jamuns...not as good as making your own,
but interesting anyhow. HAven't been there in a long time, unfortuneately.
|
| 56.11 | Ghee | TLE::WINALSKI | Paul S. Winalski | Sat Mar 01 1986 12:40 | 15 |
| Real ghee is very easy to make. Melt 1 pound of unsalted butter. Adjust the
heat so that the butter "foams", but be careful not to get it so hot that
the solids on the bottom of the pan start to burn. It is better to err on
the cool side here. Cook the butter this way without stirring for a few
hours. Check on it occasionally to adjust the temperature. As the cooking
progresses, the water in the butter will boil off and the solids will sink
to the bottom of the pan. The ghee is done when all foaming has stopped,
the solids are all settled out, and the solids are turning brown. Skim
the surface to remove any residual foam, then pour the ghee from the pan,
making sure that all of the solids remain behind. Filtering through a
coffee filter or cheesecloth may be helpful.
Ghee keeps forever in a refrigerator.
--PSW
|
| 56.12 | Differences between Ghee and Clarified Butter | KOALA::ROBINS | Scott A. Robins" | Wed Mar 05 1986 15:23 | 3 |
| re .16: What's the difference between ghee and clarified butter?
Scott_who_hasn't_read_the_previous_15_notes
|
| 56.13 | Ghee is... | TLE::WINALSKI | Paul S. Winalski | Fri Mar 07 1986 19:51 | 9 |
| Consider ghee as a sort of ultra-clarified butter. It is pure butterfat,
with no water or solids. This means that you can heat it hotter than regular
butter, or even clarified butter, before it burns. Ghee also takes on a
sort of nut-like flavor from the long cooking period.
In a pinch, I would not hesitate to substitute clarified butter for ghee in
a recipe.
--PSW
|
| 56.17 | Simple foolproof Chicken Curry | KRYPTN::CROWELL | Jon Crowell | Fri Oct 10 1986 20:59 | 22 |
|
Quick and simple Chicken Curry
------------------------------
1 lb of boneless chicken breast
5 carrots peeled and sliced
1 can of Campbells Cream of chicken soup
1 Level teaspoon of Curry Power
-- In a large fry pan boil the carrots until soft, drain
and pour in a bowl.
-- 2 Table spoons of butter in the frying pan and throw in
the diced chicken breast and stir on high until cooked
(this takes about 40 seconds.)
-- pour the can of soup over the chicken, add the tsp. of
curry power and throw the carrots in and mix.
Serve over rice and with some green beans....
|
| 56.14 | Chicken Curry Without the Powder | PSW::WINALSKI | Paul S. Winalski | Tue Oct 20 1987 00:49 | 52 |
| My mother once asked an Indian friend which brand of curry powder she should
buy to make a good Indian curry. The friend iformed her in scandalized tones
that one does NOT make curry with curry powder--each individual dish has its
own masala, or mixture of spices. She gave my mother the following recipe
for Chicken Curry:
CHICKEN CURRY (courtesy Sri Balakrishna)
Masala:
1/2 tsp oil
1 stick cinnamon
2-3 cloves
1 marula bud
6-8 peppercorns
1 chopped onion
Heat the dried spices in a small skillet in the oil. When the cloves
and cinnamon start to swell, add the onions and saute until onions are
soft.
NOTE: marula buds are a spice that looks like an overgrown clove.
I've never seen them except for a few that Sri Balakrishna gave us.
You can omit them without harming the recipe.
1 medium-sized tomato
1 or more pieces dried chili pepper (to taste)
1/4 tsp turmeric
1-1/2 tsp coriander powder
2 TBS dried, unsweetened coconut
1/2 cup water
Add these ingredients in a blender to the spices and onions that you
just fried. Blend to a fine paste, adding more water if necessary.
Chicken:
2 pounds chicken, cut in stew-sized chunks, marinated 1/2 hour in
1/4 cup plain yogurt
1 medium onion, finely chopped
2-3 cloves garlic, peeled and crushed
2 TBS oil
1 tsp salt
1) Heat the oil. Saute the onions and garlic until soft.
2) Add the chicken. Saute 3-5 minutes.
3) Add the masala and 1 tsp salt. Boil for 5 minutes.
4) Simmer the mixture covered, for 45 minutes - 1 hour, or until the
meat is done.
5) Serve over rice.
--PSW
|
| 56.15 | Gee, You Can Use Ghee | PSW::WINALSKI | Paul S. Winalski | Tue Oct 20 1987 00:51 | 4 |
| If you like the flavor of ghee, you can use it in place of the oil in the
previous recipe.
--PSW
|
| 56.51 | Kaeng Massamun Nur | CSSE32::PHILPOTT | The Colonel | Tue Jun 07 1988 11:15 | 48 |
|
Kaeng Massamun Nur is a beef curry in the Thai style - however
"massamun" implies that it is derived from an Indian original. It
is the mildest of the Thai curries, and shouldn't really be made
very hot. The potatoe acts as a "moderator" to reduce the heat,
and if you like your food hot simply remove the potatoe and serve
with rice instead.
You can of course replace the beef (nur) with chicken (kai), pork
(moo), shrimp (khoong) or other ingredients to choice (I like it
with tofu - marinate the tofu in your favorite marinade first.
You could use a teriyaki marinade, or I use a mixture of
worcestershire sauce, Bovril, and red pepper sauce).
The quantities are those used by my wife for a main meal for two,
however if you make more it can be kept frozen for perhaps 3 days
and reheated in a microwave.
Ingredients.
2 1/2 cup of diced beef
1 medium potatoe sliced
1 can (14 oz) coconut milk
2 T massamun curry paste
1 T fish sauce
2 T ground peanuts (optional)
dash of sugar
The curry paste is available in tubs from Thai grocers...
Method
Heat coconut milk in a saucepan on high heat until it
starts to boil and add curry paste. Stir for a couple of
minutes.
Add beef and potatoe, fish sauce and sugar and boil for 5
minutes.
Add peanuts
boil for 3 minutes, reduce to simmer and continue to heat
until it thickens (about 5 minutes).
May be served with rice or without...
/. Ian .\
|
| 56.20 | Green tomato curry | NAC::E_JESURAJ | | Tue Oct 25 1988 16:38 | 36 |
| I made a spicy dish with green tomatoes, and it turned out to be
good.
Onion - medium sized 1
Red Tomato 1
Green tomatoes 3 ( Cut into small squares)
Chilli powder 1teaspoon ( Depends on how spicy you want)
Turmeric powder 1/4 "
Mustard seed 1/4 "
Urad dhal 1/4 " ( is not a must)
Oil 2 tablespoon
salt to taste
Tamarind paste 1/2 teaspoon
Method.
Heat oil in a pan.
When it is hot enough, add Mustard seed. Once the seeds start
to pop, add onions. Fry them until it is golden brown in color.
Then add the red tomato. When this is half cooked, add the green
tomotoes and fry them. After 5 mins, add salt, chilli powder,
turmeric powder, add about 1 and 1/2 cup of water and mix
everything well and let it simmer for 10 mins. By this time
the green tomatoes would have been half cooked, add the tamarind
paste and let it boil for sometime, and reduce the heat. Let
it be on the stove, until you feel the tomatoes are well cooked.
which will be another 5 to 10 mins.
This curry goes with rice.
- Elizabeth
|
| 56.18 | Another simple Chicken Curry | SNOC02::WILEYROBIN | Bacchanalia rules, OK! | Wed Nov 01 1989 21:34 | 21 |
| Note: This is actually quite healthy, as there is very little fat or
oil in it.
1 whole chicken, skinned and cut into pieces
1 large can tomato juice (about 2 pints)
2 tablespoons curry paste or powder (try Fern's vindaloo)
2 large onions, sliced
2 tablespoons light cooking oil or ghee
Half cup malt vinegar
1 cup plain yoghurt
Fry onions in oil until they are beginning to yellow. Add the curry
paste and stir-fry until the onion is thoroughly coated. Add the
vinegar and allow to boil for about 30 seconds. Add the chicken and
the tomato juice, bring to the boil and simmer for about 2 hours.
During this time, the bones should separate from the flesh and float to
the top, and you can remove them with tongs.
Allow the curry to cool and store overnight in fridge. Next day, skim
the fat off of the surface, and heat to just below boiling point.
Remove from heat, stir in the yoghurt and serve with boiled rice.
|
| 56.19 | Alternative spicing method | SNOC02::WILEYROBIN | Bacchanalia rules, OK! | Wed Nov 01 1989 21:39 | 7 |
| Adjunct to 372.1
Mix the curry paste/powder with the vinegar before adding to the fried
onions - this alters the flavour of the final dish - you may want to
experiment with this as an alternative to the method described in
372.1
|
| 56.21 | Chicken-Rice-Curry-Apple-Raisin dish | ROULET::GAUTHIER | Stop and Think | Wed Jan 17 1990 15:37 | 36 |
| OK, I've gotten compliments on this "original" receipe, so I thought
I might enter it for others to try (if you're brave).
It's not really a meal, it's more like something you might have
with a meal or a snack. It can be eaten hot or cold, although the
curry generally *heats* things up somewhat.
Ingredients
- Chicken
- Apples
- OJ
- Curry powder
- raisins
- whole grain rice
Procedure
- Boil skinned chicken until completely cooked. Take off all the
meat and chop it up into small pieces.
- Boil rice in diluted OJ mix (about 50% strength).
- In the meantime, chop up some apples
- Immediately after it's done (while it's still very hot), throw
in the raisins, the curry and the chicken. throw the apples in
after it's cooled off somewhat.
Modify quantities of all ingredients to suit your own taste.
Doesn't taste half bad, quick to heat in the �Wave ... AND... think
about it, boiled chicken, fruit and rice. What could be healthier.
Well, that's it.
Dave_the_bachelor
|
| 56.22 | How To Make Curry, In Tabular Format | SAC::PHILPOTT_I | Col I F 'Tsingtao Dhum' Philpott | Mon Jan 29 1990 07:03 | 71 |
|
Having just spent a week of enforced "at home-ness" (off sick, followed by
being stranded by the British hurricane - no electricity, no phones, and no
way out of the village I live in... so I *couldn't* get to work), I put the
effort into "averaging" a few dozen different recipes for the basic Thai curry
sauces.
If you want to experiment with a sauce a simple curry can be made as follows:
heat half a (14 oz) can of coconut milk in a wok, and stir in some curry sauce
(I use about 1 cup of sauce, but try it with less first time unless you practice
a lot of hot food eatingg). Bring to a simmer, and add about 1 pound of diced
meat, poultry, or seafood. Cook for a few minutes then add raw diced veggies to
taste (cauliflower, broccolli, etc...). Serve with rice...
So now to the recipes for the sauces. Since they are similar in ingredients, I
list them in tabular form. You may be able to get coriander (aka "Chinese
Parsley") with the roots, or get the prep room in your favorite supermarket to
give you some (they usually throw it away). If you can't get it then leave it
out. If you can't get the 1" cube of galangal then use a half inch cube of fresh
ginger - they are closely related but the galangal has a more subtle flavor.
All quantities are subject to experimentation - and I consider this number of
chilies to be very mild curry paste (it is an average of 5 cook books, plus my
wife's recipes) - we usually use about 4 times the quantity.
The curries are: [G] Green curry, or Kaeng Kiow wan
[R] Red curry or Kaeng Pet.
[P] Penaeng curry
[M] Massaman curry
't' means teaspoon, and 1" means a 1 inch cube.
Ingredient G R P M
Long green chilies 2
small green chilies 10
long red chilies 10 10 10
lemon grass 3t 3t 3t 3t
shallots 6t 6t 12t 12t
garlic 6t 6t 6t 12t
galangal 1" 1" 1" 1"
coriander root 3 3 3
coriander seed 1t 1t 1t 3t
cumin 1/2t 1/2t 1t 1t
white pepper 1/2t 1t 1t
kaffir lime rind or leaves 1t 1t 3t
shrimp paste 2t 2t 1t 3t
salt 1t 1t 3t
cardamom 1t
star anise 1t
cinamon 1t
cloves 1t
ground peanuts 6t
Chop up fresh herbs (quantities are for chopped amounts), then grind, starting
with hard dry ingredients and moving on to leafy, soft ingredients, adding the
shrimp paste and shallots last. If you wish you can devein and de-seed the
chilies before use.
We grind in a mortar and pestle, but a small food processor can be used (we
use a Sunbeam Oskar when feeling lazy).
It will keep refridgerated for about a month, but depending on how hot you like
your food this is about enough for a single meal for two people.
Finally if you can't get kaffir lime (the nobbly, ugly looking Thai limes) then
use ordinary ones.
/. Ian [and Ann] .\
|
| 56.23 | Yellow Curry? | ADVLSI::HOOKER | Joanne Hooker, SHR | Tue Jan 30 1990 09:54 | 15 |
|
Thanks for the curry recipes, Ian. I always have one curry dish when I'm at a
Thai restaurant and never knew how to vary the different ingredients for each
type of curry.
Question: How is the Yellow Curry made? You didn't not have a recipe for that.
When you called for Shrimp Paste, are you talking about the dark
brown pungent smelling paste that you can buy in a block form?
In Malaysia we call that Belachan. Or do you mean the dried shrimp
soak and ground up.
I don't know where to get regular lime leaves either! Don't have a
tree. Can I use lime rind?
-joanne
|
| 56.24 | Yello and Massaman are Similar | SAC::PHILPOTT_I | Col I F 'Tsingtao Dhum' Philpott | Tue Jan 30 1990 10:26 | 16 |
| Yes the "proper" shrimp paste is the black pungent stuff, but you won't be too
un-authentic if you use shrimp or anchovy "pat�" instead.
If you can't get kaffir lime or kaffir lime leaves you can use the zest of
ordinary limes or even lemons.
I'll look into a yellow curry (kaeng kari) paste - but if you like that and
haven't tried massaman they aren't totally dissimilar. Incidentally Yellow Curry
is essentially the Thai interpretation of "Indian Curry" - it certainly has
turmeric in it.
Just as a footnote: "Massaman" comes from the same root as the obsolete English
word "Musselman" and means "Moslem" - it is a curry that came from Malaysia with
the Islamic settlers.
/. Ian .\
|
| 56.25 | Massama Should Be Dried | 42397::PHILPOTT_I | Col I F 'Tsingtao Dhum' Philpott | Wed Jan 31 1990 08:40 | 8 |
| OK: I have a yellow curry recipe, and so I'll post an updated version of the
matrix as a reply to this note.
Note one correction (typo) the massama should use dried, rather than fresh chili
in its formulation. Whilst you can use fresh chili the resultant colour will be
wrong.
/. Ian .\
|
| 56.26 | Curry Tables, Rev. 2 | 42397::PHILPOTT_I | Col I F 'Tsingtao Dhum' Philpott | Wed Jan 31 1990 08:41 | 38 |
| The curries are: [G] Green curry, or Kaeng Kiow wan
[R] Red curry, or Kaeng Pet
[P] Penaeng curry, or Kaeng Penaeng
[M] Massaman curry, or Kaeng Massaman
[Y] Yellow Curry, or Kaeng Kari
't' means teaspoon, and 1" means a 1 inch cube.
Ingredient G R P M Y
Long green chilies 2
small green chilies 10
long red chilies 10 10
dried red chilies 10 10
lemon grass 3t 3t 3t 3t 3t
shallots 6t 6t 12t 12t 6t
garlic 6t 6t 6t 12t 6t
galangal 1" 1" 1" 1" 1"
coriander root 3 3 3
coriander seed 1t 1t 1t 3t 3t
cumin 1/2t 1/2t 1t 1t 1t
white pepper 1/2t 1t 1t 1t
kaffir lime rind or leaves 1t 1t 3t 1t
shrimp paste 2t 2t 1t 3t 2t
salt 1t 1t 3t 1t
turmeric 2t
cardamom 1t 1t
star anise 1t 1t
cinamon 1t
cloves 1t
ground peanuts 6t
Finally please note that Kaeng Massaman, and Kaeng Kari are meant to be mild
curries, whereas Kaeng Kiow Wan, Kaeng Pet (especially: pet="hot") and Kaeng
Penaeng are meant to be hot. Therefore in experimenting, remember to use less
chili in the massaman and yellow curry mixes than the others.
/. Ian [and Ann] .\
|
| 56.27 | Coconut milk specifics? | CAM::BONDE | | Thu Apr 19 1990 14:30 | 18 |
| I experimented with Massamun curry last night--although I'll confess
that I cheated and used canned Massamun curry paste, rather than
taking the time to make my own. Despite the shortcut, it was really
quite good.
After dinner, I was faced with the question of what to do with the
unused half-can of coconut milk. Can anyone tell me what the
refrigerator life of coconut milk is? How long can I reasonably expect
to keep that stuff around? Can it be frozen?
Also, does anyone know the calorie count and fat content of the coconut
milk? It's very high in both respects, I'm certain, but I would like
to know the numbers. Although the numbers won't keep me from eating
those delicious curries...
Sue
|
| 56.28 | Coconut Milk Will Separate | BRABAM::PHILPOTT | Col I F 'Tsingtao Dhum' Philpott | Fri Apr 20 1990 10:07 | 6 |
|
It'll seperate out if you freeze it - but it'll keep several weeks in a cold
part of the refrigerator. Or you could find the coconut ice cream recipe and
make a small portion... :-)
/. Ian .\
|
| 56.16 | The Curry Cookbook | BUNYIP::QUODLING | Conformist with all the clues... | Tue May 15 1990 13:02 | 1980 |
|
THE CURRY COOKBOOK
* SECOND EDITION *
LEIGH NEWTON and TOM JUOSPAITIS
A MEMENTO OF THE GREAT CURRY EVENING OF 6TH DECEMBER, 1986
ACKNOWLEDGEMENTS:
The authors wish to express their heartfelt
appreciation to Glenys Shaw for her tireless
efforts in word processing the entire book.
Tom and Leigh
Many thanks to Arun Sanghvi, Peter Cross, Pathy
Pathmanaban for provision of several of the
recipes, comments and useful information which
lead to the second edition.
Leigh
DISCLAIMER:
The authors will not be liable, either directly or
indirectly, for any bodily harm, marital discord,
physiological or psychological disturbances,
disharmony with neighbours and their animal pets,
impotence, damage to property and clothing,
swimming pool filtration, loss of hair, or any
other condition that detracts from a general
feeling of well-being, as a result of following the
recipes in this cook book.
This book is published without prejudice.
NOTES
SOME INGREDIENTS
SPICE PREPARATIONS
RICE PREPARATIONS
SEAFOOD PREPARATIONS
MEAT PREPARATIONS
INTERNATIONAL PREPARATIONS
VEGETABLE PREPARATIONS
MISCELLANEOUS
COCONUT PREPARATIONS
NOTES
A curry is an orchestra of flavour; a balance of
. salt
. sweet
. sour/acid
. pungent
. sharp/piercing
. bitter
Cooking methods used include
. boiling
. steaming
. stewing
. frying - pan frying
- deep frying
. tempering*
. saute'ing
. braising
. roasting
. grilling
(* tempering is a Sri Lankan term for stir frying in very hot ghee)
The Curry process
. Starting - Typically add onion, garlic, ginger to food
processor. Add to very hot ghee then simmer
till clear
then add
. Spices - Dry or paste
then add
. Meat - Or fish
then add
. Tenderizer - Usually through use of acid eg.
. vinegar
. lime
. tamarind
. tomatoes
. goraka )
. biling ) both sour fruits
. green mango
- Or other tenderisers like
. papain
. pawpaw leaf
. yoghurt
then add
. Thickener - via typical thickening agents
. coconut
. nuts
. rice
. tomatoes
. gingernut
. onions
. chillies - green or red
. leaves eg. - fenugreek
- coriander
- mustard
- mint
- parsley
. dhals and pulses
. maldive fish or prawn powder
. yoghurt
. poppy seeds
. prawn shells and heads
and finally add
. Finisher - to provide the final aromatic we use
. coconut cream
. oils (Sesame, Gingelly)
. spirits (Arrack, Whisky)
(Aromatics influence the secretion of gastric
juices and whet the appetite)
- and serve with rice or bread
SOME INGREDIENTS
CHILLIES Bot: Capsicum; Sinh: Miris; Tam: Kochikai
Chillies play an important part in the preparation of curries. There are many
different varieties, mainly in shape and size. The chilli when unripe is
generally green but some unripe chillies are known to have a cream, green,
yellow, orange, purple or blackish colour. The ripe chilli is generally red
but some types of chilli may be yellow or orange. Chillies that are compar
atively thin with a smooth pericarp have the highest piquancy or pungency
(hotness on the tongue) and are used as condiments for curry.
The pungency of the chilli may be judged from the thickness of its pericarp,
for the thicker the pericarp the less the pungency. the high or low pungency
of the chilli is determined by the percentage of capsain present on the inner
side of the pericarp. Dry medium-size red chillies with a thin pericarp and
few seeds are supposed to have the highest pungency and also fetch the highest
market value. There are some 60 known varieties of chillies but in Ceylon
only a few varieties are commonly used.
LEMON GRASS Bot: Cymbopogon citratus; Sinh: Sera
It is a type of grass with a strong flavour. The fleshy, lower part of the
plant in a dry or fresh form is used in small pieces which are added to all
meat curries and some fish curries. It is generally avoided in vegetable
curries because of its dominating flavour, but it is an essential ingredient
in seeni sambols.
Lemon grass is sometimes dried and put into rice when stored as the strong
flavour of the lemon grass keeps weevils and other pests from growing or
living in the rice. Like rampe and curry leaves, it may also be dried and
stored for use. In certain parts of India and other Asian countries this is
boiled and taken in place of tea.
SPICE PREPARATIONS
. Always use fresh spices
DIFFERENT CURRY POWDER MIXTURES, WHERE ONLY ONIONS,
LIQUIDS AND ACIDS NEED TO BE ADDED
Ingredients Meat Meat Vegetable
Sundried Sundried
and and
Powdered Powdered
*(1) *(2) *(3) *(4) +(5) ++(6)
Chilli : 4ozs 1oz - - 2ozs -
Coriander : 3ozs 3ozs 3ozs 4ozs 2ozs 2ozs
S. Cummin** : 1/4oz 1/4oz 1/4oz 2ozs 1oz 1oz
Cummin : 1oz 1oz 1oz 2ozs 1oz 1 1/2ozs
Cadju : 1oz 1oz 1oz - 1/2oz -
Fenugreek : 1oz 1oz 1oz - 1/2oz 1oz
Cloves : 6 6 6 6 6 -
Cardamoms : 6 6 6 4 4 -
Cinnamon : 1/4" 1/4" 1/4" 1" 1" -
Rampe : 3" 3" 3" 1" 3" -
Sera : 2" 2" 2" - 2" -
Curry Leaves: 6 sprigs 6 sprigs 6 sprigs 2 sprigs 4 sprigs 3 sprigs
Coconut : 1 1/2ozs 1 1/2ozs 1 1/2ozs - 1oz 1oz
Rice : 1 1/2ozs 1 1/2ozs 1 1/2ozs - 1oz 1/2oz
Aromatic ) : 2 pieces 2 pieces 2 pieces - 2 pieces -
Ginger )
Pepper : 1/2oz - 1/2oz - 1/2oz -
Mustard : 2tsp 2tsp 2tsp - - -
Turmeric : 1/2tsp 1/2tsp 1/2tsp - - 1/4tsp
*1,2,3 and 4 to be roasted until golden brown for meats
+5 to be sundried and powdered for meats
++6 to be sundried and powdered for vegetables
** Sweet Cummin (Cadju = Cashew)
FRAGRANT POWDER (SUWANDA KUDU)
Well roasted until coffee colour to sprinkle on vegetables and
other white curries prior to serving
Ingredients Vegetable Vegetable Pol Kiri Badum
(red curry)
(1) (2) (3)
Cummin : 4ozs 1oz 2ozs
Sweet Cummin : - 1oz 2ozs
Cinnamon : 1" - -
Cardamoms : 5 6 -
Cloves : 6 1 -
Coriander : - 4ozs 4ozs
Fenugreek : - 1oz -
MEAT CURRY POWDER
- 400g ground coriander - 150g ground aniseed
- 100g ground cummin - 100g black or white pepper
- 150g chilli powder - 80g ground turmeric
- 2 cinnamon sticks ]
(about 5cm long) ] ground
- 10g cardamoms ] separately
- 8 cloves ]
FISH CURRY POWDER
- 400g ground coriander - 150g ground aniseed
- 150g ground cummin - 100g black or white pepper
- 150g chilli powder - 70g ground turmeric
- 10 cardamoms ]
- 6 star anise ] ground
- 6 cloves ] separately
- 2 cinnamon sticks ]
(about 5cm long) ]
- 40g fenugreek (left whole)
. Mix spices well and store in airtight bottles.
. To make paste, add water or cooking liquid in the proportion 2
tablespoons liquid to 1 tablespoon curry powder.
CEYLON (SRI LANKA) CURRY POWDER
- 1cup coriander seeds - 1/2cup cummin seeds
- 1tbsp fennel seeds - 1tsp fenugreek seeds
- 1 cinnamon stick (about 5cm[2"]) - 1tsp whole cloves
- 1tsp cardamom seeds - 2tbsp dried curry leaves
- 2tsps chilli powder (optional) - 2tbsps ground rice (optional)
. In a dry pan over low heat roast separately the coriander,
cummin, fennel and fenugreek, stirring constantly until each one
becomes a fairly dark brown. Do not let them burn.
. Put into blender container together with cinnamon stick broken
in pieces, the cloves, cardamom and curry leaves. Blend on high
speed until finely powdered.
. Combine with chilli powder and ground rice if used.
. Store in airtight jar.
NO. 1 GARAM MASALA
- 4tbsps coriander seeds - 2tbsps cummin seeds
- 1tbsp whole black peppercorns - 2tsps cardamom seeds (measure after
- 4x7.5cm (3") cinnamon sticks roasting and removing pods)
- 1tsp whole cloves - 1 whole nutmeg
. In a small pan roast separately the coriander, cummin,
peppercorns, cardamom pods, cinnamon and cloves.
. As each one starts to smell fragrant turn onto plate to cool.
. After roasting, peel the cardamoms, discard pods and use only
the seeds.
. Put all into electric blender and blend to a fine powder.
. Finely grate nutmeg and mix in.
. Store in glass jar with airtight lid.
NO. 2 FRAGRANT SPICE GARAM MASALA
- 3x7.5cm (3") cinnamon sticks - 2tsps cardamom seeds (measure after
- 1tsp whole cloves removing pods)
- 1tsp blades of mace or 1/2 nutmeg
(grated)
. Roast spices separately and grind in a blender or with mortar
and pestle.
. Add grated nutmeg (if used).
NO. 3 KASHMIRI GARAM MASALA
- 2tsps cardamom seeds (measure - 1tsp black cummin seeds
after removing pods) - 1tsp black whole peppercorns
- 2x5cm (2") cinnamon sticks - 1/4tsp whole cloves or a nutmeg
(grated)
. Roast spices and grind to a find powder.
. Add nutmeg.
. Store in an airtight container.
PANCH PHORA
'Panch' means five in Hindi and panch phora is a combination of
five different aromatic seeds. These are used whole.
- 2tbsps black mustard seed - 2tbsps cummin seed
- 2tbsps black cummin seed - 1tbsp fenugreek seed
- 1tbsp fennel seed
. Put into a glass jar with a tight fitting lid. Shake before use
to ensure even distribution.
TANDOORI MIX
A blend of hot and fragrant spices.
- 2tsps turmeric - 1tsp paprika
- 1/2tsp chilli powder (optional) - 1tsp garam masala
- 1/2tsp ground cardamom - 1/8tsp powdered saffron (optional)
- 1/2tsp garlic powder
. Thoroughly mix the ingredients.
MADRASI MASALA - Madras style curry
- 1cup ground coriander - 1/2cup ground cummin
- 1tbsp each ground black pepper, - 2tbsps each crushed garlic and finely
turmeric, black mustard, chilli grated fresh ginger
powder and salt - vinegar for mixing
- 1/4cup 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 500g of meat, fish
or poultry, substituting it for the garlic, ginger and spices in
a recipe.
TAAZA MASALA - Green Masala Paste
A spice paste based on fresh coriander leaves, mint, garlic and
ginger. Added to any curry or spiced preparation, it will give
extra flavour.
- 1tsp fenugreek seeds - 5 large cloves garlic
- 2tbsps finely chipped fresh ginger - 1cup firmly packed fresh mint leaves
- 1cup firmly packed fresh coriander - 1/2cup vinegar
leaves - 3tsps salt
- 2tsps ground turmeric - 1/2tsp ground cloves
- 1tsp ground cardamom - 1/2cup vegetable oil
- 1/4cup sesame oil
. Put fenugreek seeds in water to soak overnight - they will swell
and develop a jelly-like coating
. Measure 1 teaspoon of soaked seeds and put into container of
electric blender with garlic, ginger, mint, coriander and
vinegar. Blend on high speed until very smooth
. Mix in salt and ground spices
. Heat oils until very hot, add blended mixture, bring to boil,
turn off heat
. Cool and bottle
Oil should cover the top of the herbs. If there is not quite
enough oil, heat a little more and add it to the bottle
KRUNG KAENG KHIEU WAN - Thai Green Curry Paste
- 4 large fresh green chillies - 1tsp black peppercorns
- 1 small brown onion, chopped - 1tbsp chopped garlic
- 2tbsps chopped, fresh coriander - 2tsps chopped lemon rind
plant including root - 1tsp salt
- 1tsp ground cummin - 1tsp serai powder (lemon grass)
- 1tsp laos powder - 2tsps dried shrimp paste (kapi)
- 1tsp ground turmeric - 1tbsp oil
. Remove stems of chillies, and leave the seeds if you want the
curry paste to be hot.
. Roughly chop the chillies and put into container of electric
blender together with all other ingredients
. Blend to a smooth paste, turning off motor and scraping down
sides of blender with a spatula and adding a little extra oil or
a tablespoon of water if necessary
KRUNG KAENG MASAMAN - Thai Muslim Curry Paste
You can make this curry paste two ways - either using the whole
spices, roasting and grinding them (you will need a stout mortar
and pestle for this) or by using the ground spices. In some
areas it is easier to buy whole spices, while in others one can
only obtain ground spices, so the recipes have been tested both
ways using both forms. One is as successful as the other, and
the ground spices certainly require less effort.
- 7-10 dried chillies or 2tsps - 2tbsps coriander seeds or ground
chilli powder coriander
- 1tsp cummin or fennel seeds or - 2tsps laos powder (optional)
ground fennel - 1tsp shredded lemon grass or finely
- 5 whole cloves or 1/4tsp ground peeled lemon rind
cloves - 1 stick cinnamon or 1tsp ground
- 5 cardamom pods or 1/2tsps ground cinnamon
cardamom - 1 blade mace or 1/2tsp ground mace
- 2tbsps oil - 2 med sized onions, finely sliced
- 5 cloves garlic, peeled and sliced - 1/2tsp dried shrimp paste (kapi or
Blachan)
. Break the chillies, shake out the seeds, and roast them lightly
in a dry pan. Pound in a mortar and pestle
. Roast the coriander seeds until aromatic and dark brown, shaking
pan frequently or stirring. Pound in mortar until seeds are
reduced to fine powder (if spice is pounded while hot they are
easily pulverised)
. Roast cummin seeds until they crackle and start to pop, then
grind to a powder
. Add laos and lemon rind to the ground spices
. Parch the cloves, cinnamon stick, cardamom pods and mace in a
dry pan over low heat, shaking the pan. Separate the cinnamon
into layers, it will roast more quickly.
. Grind all the spices in mortar and pestle to a fine powder and
combine with the previously roasted and ground ingredients. Set
aside
. Heat oil in a frying pan and on low heat fry sliced onions and
garlic until soft and golden brown, stirring occasionally
. Add dried shrimp paste and fry for a minute longer, crushing it
in the oil with back of spoon
. Put this fried mixture, when it has cooled slightly, into
container of electric blender with lemon rind and blend to a
past. If necessary, add a little coconut milk or water to
assist action of blender
. Turn into a bowl and combine with dry ground spices
The curry paste is now ready to use
If using ground spices:
. Dry-roast the ground coriander and fennel over low heat,
stirring constantly and taking care they do not burn. Roast
until they are a rich brown and have an aromatic smell
. It is not necessary to roast the chilli powder or the other
ground spices
If a blender is not available, crush the onions and garlic as
much as possible after they are cooked, combine with the spices
and use in the same way
KRUNG KAENG PHED - Thai Red Curry Paste
- 4-6 dried red chillies - 2 small, brown onions, chopped
- 1tsp black peppercorns - 2tsps ground cummin
- 1tbsp ground coriander - 2tbsps chopped fresh coriander plant,
- 1tsp salt including root
- 2tsps chopped lemon rind - 1tsp sera powder (lemon grass)
- 1tsp laos powder - 1tbsp chopped garlic
- 2tsps dried shrimp paste (kapi or - 1tbsp oil
blachan) - 1tsp turmeric
- 2tsps paprika
. Remove stems from chillies, but keep the seeds in if you want
the curry paste to be as hot as it is in Thailand
. Break the chillies into pieces and put into container of an
electric blender together with all the other ingredients
. Blend to a smooth paste, stopping motor frequently and pushing
the ingredients on to blades. It may be necessary to add a
tablespoon of water or extra oil
RICE PREPARATIONS
*For best results use a rice cooker
. Rice: Liquid Relationships
By Volume Rice Liquid
brown rice 1 : 1.5
white rice 1 : 1.1
Types of Rice
. Basmati - several varieties/qualities available
- higher quality is more aromatic
. Sri Lankan Red Rice
. Long grain brown (local)
. Long grain white (local)
. and many more
Aromatics (add to rice when cooking)
. Cardamom
. Lemon grass
. Rampe
. Bay leaf ] add some leaves
. Curry leaf ] and cook with your rice
. Celery leaf
. Saffron
DOSA PANCAKES
These pancakes are often served for breakfast in Southern India
- 2 cups rice flour - 1/2tsp brown sugar
- 3Tbsp urhad (split black pea) flour - 1/2tsp baking powder
- 1tsp salt (optional) - 3 finely chopped green chillies
. mix ingredients well and beat in enough air and water to
form a pancake batter (about the same consistancy as thickened
cream).
. allow to stand for about an hour.
. heat heavy frying pan (tava), wipe with ghee or oil, and fry
2 spoonfuls of batter like any homemade pancake.
. these pancakes can be prepared using a wide variety of flours.
try mixing 1 cup of rice flour with a cup of mixed dal flours
or a semolina batter by mixing 2 cups of fine semolina, 3tsp of
yoghurt, 1/2tsp of baking powder, salt and enough water to make
a creamy batter. leave to stand and use as above.
. these pancakes are typically served with yoghurt and chutney or
prepared filling like the following example
- 340g boiled mashed potatoes - 11/2tsp urhad dal
- 1Tbsp grated coconut - 11/2tsp channa dal
- 2-4 green (chopped) chillies - 1tsp mustard seeds
- 2.5cm ginger - grated - 1/2tsp ground cummin
- 1Tbsp ghee - 1/2tsp ground turmeric
- 1 onion
. pound coconut, ginger and chillies to form a paste.
stir fry onion (finely chopped) in ghee, add dals and spices
add potato and masala paste and continue frying for 5 minutes.
. put some of the filling in the centre of each pancake and fold
turn the dosa and fry in ghee til crisp
APPAM OR HOPPERS
These rice flour pancakes are one of Sri Lanka's most delightful
dishes. Often served for breakfast with seeni sambol and topped
an egg.
- 11/2cups short grain rice - 2cups coconut milk
- 2 tsp fresh yeast - or 1/2tsp dried yeast
- 1tsp sugar - 1/2 cup warm water
- 3/4tsp salt (optional) - 6-8 eggs
. soak rice in plenty of water overnight and drain off next
morning. add rice to food processor and process adding enough
coconut milk to form a smooth dough.
dissolve yeast and sugar in warm water and leave for about 10
minutes til frothy. add the yeast mixture to the dough and
leave in a warm place until doubled in size. stir in the
remaining coconut milk to make a batter the consistancy of
thick cream
. the batter is now ready for use or can be refrigerated until
needed
. hoppers are best cooked in a wok. add a small amount of ghee
to the wok and allow to heat (until smoke rises). add a ladleful
of batter, swirl around the wok, cover with lid and cook for
about 1 minute, break a whole egg into the centre of the hopper,
replace lid and cook over low heat for another 3-4 mintues
. serve with chillie onion (seeni) sambol
RICE PARSEE STYLE
Oven temperature: Very cool
120oC, 250oF, Gas Mark 1/2
- 450g(1lb) rice - 2 large onions
- 4 green cardamoms - 6 cloves
- 4 peppercorns - 1 small stick cinnamon
- 100g(4ozs) ghee or butter - 2tsps sugar
- generous litre (2pints) water - salt to taste
. wash and drain the rice. Slice onions finely. Grind or pound
all the spices coarsely
. Heat the fat and fry the onions till they are a pale gold. Add
the sugar and the spices and fry till the whole is a rich brown.
Keep stirring all the time
. Add hot water and salt and bring to the boil
. Put in the rice and cook until the rice is tender, or turn into
an ovenproof dish when the water is nearly gone and put in the
oven till the rice is cooked
GUJERATI KHICHHARI
- 3/4cup green lentils - 1 1/2cups rice
- 4 cloves - 5cm (2") cinnamon, broken
- 4 cardamoms - 1 1/2tsps salt
- 1/2tsp turmeric powder - 3tbsps ghee
- 1 onion, sliced - 1dsp mustard seed
- 10 almonds, blanched - 10 cashew nuts
- 1tbsp raisins - 1/2tsp nutmeg, grated
- 1/2tsp mace - 1/2tsp black pepper, ground
- 1tsp cummin seed - 1tsp coriander powder
. Soak the lentils beforehand
. Wash the rice and cook with the lentils in water with cloves,
cinnamon, cardamom, salt and turmeric. Drain when cooked
. Meanwhile heat ghee and lightly fry the onion and mustard seed,
add nuts, raisins, nutmeg, mace, pepper, cumin seed and
coriander. Fry for a few minutes till the nuts are browned then
stir into the cooked rice and lentils. Mix well.
Extra ghee can be added according to taste
Serve hot with a pickle or curry
BIRYANI
- 675g(1 1/2lb) rice - 2 large onions
- 1kg(2lbs) meat or chicken - pinch saffron strands
- 3tbsps mixed milk and water - 300ml (1/2pint) yoghurt
- salt to taste - 100g(4ozs) ghee or butter
- 1tsp ginger powder - 4 cardamoms
- 1tsp black cummin seeds - 4 cloves
- 1 stick cinnamon - 4 green chillies
- few sprigs of mint - 2 cloves of garlic
. Wash the rice and soak in cold water for 30 minutes
. Slice the onions finely
. Cut the meat or chicken into pieces
. Soak the saffron in the milk and water
. Put the yoghurt in a bowl, add to it the meat and salt and leave
for 15 minutes
. Take a large pan which will fit into the oven and heat the ghee
in it, fry the sliced onions a golden brown
. Oven temperature: Moderate 160oC, 325oF, Gas Mark 3
. Add the meat and yoghurt and the dry spices and cook for 15
minutes, stirring often
. Add the whole green chillies and mint sprigs
. Drain the rice and put on top of the meat
. Grind the garlic and mix with 600ml water. Sprinkle this garlic
water on the rice. Pour the saffron water and the strands on
top also. Cover and bring to boil, then put in the oven at
325oF for 45 minutes or more till the rice is cooked
BURIYANI - PRAWN
Ingredients for 8 portions
- 1lb prawns - 3 dsps curd
- 3tsps chilli powder - 1/4tsp turmeric
- 1 1/2tsps curry powder - 3-4 cloves garlic
- 2 slices ginger - 10-12 cadjunuts
- 3 dsps oil - 3 large Bombay onions, chopped
- 6 red onions chopped - sprig curry leaves
- 2 pieces rampe - 10 cardamoms
- 5cm(2") piece cinnamon - 3 small tomatoes
- 1tsp salt
. Soak the prawns in the curd for 10 minutes with chilli powder,
turmeric, curry powder, salt and the garlic, ginger and
cadjunuts ground
. Heat oil in a pan and fry onions, curry leaves and spices. When
the onions are brown add the prawn mixture and the tomatoes cut
into small pieces. Cook until lightly fried and set aside
Rice Ingredients
- 1lb rice - 4dsps oil
- 4ozs red onions, sliced - 5 cardamoms
- 1 sprig curry leaves - 5cm(2") cinnamon
- 5 cloves - 5cm(2") piece rampe
. Heat the oil in a pan, add the onions, curry leaves and spices
and fry until onions are light brown
. Add the rice well washed and drained. Cook for a few minutes.
Add the water at the rate of 2 cups of water for 1lb rice,
depending on the type of rice used
. When rice is half cooked, add the prawns. Seal the edges of the
pan with a flour water paste and bake in oven at 300oF for 30-45
minutes. Garnish with fried prawns
MURTABA
This dish has become famous in the Indian quarter of Singapore
and their open air eating places
- 3 cups rice flour - or 3 cups of plain white flour
- 1tsp salt (optional) - 1Tbsp ghee or oil
- 1 cup lukewarm water - 1/2 cup oil
. makes 10-12
. combine flour salt and water to make a fairly soft dough. knead
dough for about 15 minutes, divide into balls of equal size and
put into bowl containing the oil. there should be enough oil to
cover the dough balls. leave for 2 hours.
. prepare filling
- 2 onion (finely chopped) - 2 beaten eggs
- 500g minced beef and lamb (hamburger)
- 3 clove garlic (finely chopped) - 2cm ginger grated
- 1/2tsp turmeric - 3 birdseye chillies (finely sliced)
- 11/2tsp garam masala - 2Tbsp fresh coriander leaves
- 1Tbsp fresh mint leaves (chopped) (finely chopped)
. pound 1 onion, the garlic, chillies, ginger, and fresh leaves
to fine paste. fry paste then add meat turning constantly til
colour changes. mix in dry spices, cover and cook slowly for
15 minutes, take off cover and continue cooking until meat is
tender and quite dry
. saute the remaining onion and leave to one side
. roll out one of the dough balls until very thin. place on pre
heated griddle surface; cooking quickly. add a spoonful of
beaten egg and spread over the roti. add some of the meat
filling and saute'd onion, and fold the roti to enclose the
filling. cook both sides until crisp and serve with yoghurt
and chutney
FISH PREPARATIONS
MUSTARD WHITE FISH CURRY
Ingredients for 8 portions
- 1lb fish - 2ozs red onions
- 1 1/4tsp salt - 1/2oz garlic
- 12-15ozs 2nd extract of coconut - 2tsps lime juice
milk - 4tsps mustard ground fine with 1/4tsp
- 1/2oz vinegar turmeric
- 2 cloves - 2 cardamoms
- 4ozs 1st extract coconut milk - 5cm(2") piece cinnamon
. Cut the fish into pieces and wash well using lime juice
. Chop the onions and garlic fine
. Mix all the ingredients together except the 1st extract of
coconut milk, mustard and lime. Bring to boil and cook till
onions are soft
. Add the 1st extract of coconut milk, mixed with the mustard
and bring to boil. Simmer for a few minutes and add lime and
take off the fire.
FISH WHITE CURRY
Ingredients for 8 portions
- 1lb fish - 2-3 green chillies
- 2tsps fenugreek - 1 sprig curry leaves
- 2ozs 1st extract of coconut milk - 1oz onions
- 1 tomato - 1tsp salt
- 8ozs 2nd & 3rd extracts of coconut
milk
. Cut the fish into 8 portions and wash well using lime
. Wash and chop onion and chillies
. Soak the 2 teaspoons fenugreek in a little water for 1/2 an hour
. Put all ingredients except fish with 2nd and 3rd extracts of
coconut milk in a pan and bring to the boil
. Put in the fish and simmer for a few minutes
. Add the 1st extract of coconut milk, bring to boil and take off
fire
JHINGA KARI - Hot Prawn (Shrimp) Curry
- 1kg(2lb) raw prawns in their shells - 6 dried red chillies
- 2 medium onions, chopped - 3tsps chopped garlic
- 3tsps chopped fresh ginger - 4tbsps oil
- 12 curry leaves - 1tsp ground turmeric
- 1tsp ground coriander - 1tsp ground cummin
- 1/2tsp ground fennel - 2tsps paprika
- 2tsps salt - 2 1/2cups coconut milk
- lemon juice to taste
A rich, red gravy based on coconut milk and chillies makes this
quite a spicy dish but even if the quantity of chillies is
reduced the curry still has good flavour
. Wash the prawns and remove hard shell from head but leave the
legs and body shell on. Drain well
. Soak the chillies (discard seeds if a very hot curry is not
wanted) in hot water for 5 minutes and put into electric blender
with the onion, garlic and ginger. Blend to a puree
. Heat oil in a heavy saucepan and fry the curry leaves for 1 or 2
minutes then add the blended mixture and fry, stirring
constantly for 5 minutes or until it smells cooked and the oil
starts to separate around the edges
. Add ground spices and fry for 1 minute, then add prawns and fry,
stirring until they change colour
. Add the salt and coconut milk and simmer uncovered for 10 minutes
. Remove from heat, add lemon juice to taste and serve with rice
CHINGRI KARI - Prawn Mustard Curry
- 500g(1lb) large raw prawns - 4 dried red chillies, seeded
- 1tbsp black mustard seeds - 3 medium onions, roughly chopped
- 2tsps chopped garlic - 1/2tsp ground turmeric
- 1/4cup water - 2tbsps oil
- 1tbsp ghee - 8 dried curry leaves
- 1 1/2cups hot water - 3tbsps lemon juice
. Shell and de-vein prawns, rinse and drain
. Soak dried chillies and mustard seeds in hot water for 5
minutes, then drain and put into electric blender with cummin
seeds, onions, garlic, turmeric and 1/4cup water. Blend to a
puree
. Heat oil and ghee in a saucepan, fry the curry leaves for a few
seconds, then add the blended mixture and fry, stirring for 5
minutes or until the mixture smells cooked and the oil separates
from the mass. Add 1/2cups hot water, cover and simmer for 15
minutes
. Add prawns, simmer 10 minutes, add lemon juice and serve with
rice
MEAT PREPARATIONS
BLACK MEAT CURRY (use any meat; beef, pork, lamb, goat, roo, rabbit, dog etc)
- 1lb meat - 1oz rice
- 3 slices ginger - 1oz thick tamarind pulp extracted with
- 1tsp cummin powder 2oz coconut milk or water
- pinch of turmeric - curry leaves
- 1 1/2dsps coriander powder - 1oz coconut
- 1/4oz garlic - 2ozs onions
- 1 1/2dsps chilli powder - 1tsp sweet cummin powder
- 1 1/4tsps salt - rampe
- sera (lemon grass) - 2dsps oil
- 16ozs 1st & 2nd extracts of coconut
milk
. Wash and cut the meat into 3/4" cubes
. Chop half the onions and slice the other half. Finely chop
garlic and ginger
. Roast the coconut and rice till brown and grind to a fine paste
with water. Roast the curry powder till dark (like coffee)
. Mix all the ingredients together except the curry leaves, rampe,
sera and sliced onions. Bring to boil, cover with lid and
simmer till meat is tender
. Take off the fire. Heat the oil in a pan and when very hot add
the curry leaves, rampe, sera and onions. Fry till golden brown
. Add the meat. Bring to boil and take off fire
CORIANDER MEAT CURRY - 1
- 1lb meat - 4dsps coriander
- thin slice of ginger - 1 sprig curry leaves
- 1oz coriander leaves - 2 cloves
- 4 cloves garlic - 2tsps salt
- 4 dsps oil - 4ozs onions
- 2tsps mustard - 2tsps pepper powder
- 1" rampe - 1" cinnamon
- 2 cardamoms - 1/2tsp turmeric
- 1tsp lime juice - 10ozs 1st extract of coconut milk
. Wash and cut the meat into slices or cubes 1 1/2" and put into a
pan
. Grind the mustard, half the onions, pepper, coriander, ginger,
garlic and coriander leaves. Rub well into the meat. Add the
rest of the ingredients, except curry leaves, spices and half
the onions
. Heat the oil in a pan and when very hot add the sliced onions,
curry leaves and spices and fry for a few minutes
. Add the meat and dry for a few minutes till meat is brown.
Allow to cook in its liquid for a few minutes
. Add the coconut milk, bring to boil, reduce and simmer till
tender. Add the lime juice just before taking off the fire
CORIANDER MEAT CURRY - 2
- 1lb meat - 1dsp cummin powder
- 1/4oz green chillies - 2 slices ginger
- 2 sprigs curry leaves - 1tsp fenugreek
- 2tsps lime juice - 4dsps oil
- 2 1/2dsps coriander powder - 2tsps pepper powder
- 1/4oz cloves of garlic - 2ozs onions
- rampe - 1 1/2tsp salt
- 3tsps vinegar - 12ozs 1st & 2nd extracts of coconut
milk
. Wash and cut the meat into cubes or slices
. Slice the chillies, chop the onions and finely chop garlic and
ginger
. Heat the oil in a pan and when hot add the curry leaves, rampe
and onions, fry till onions are golden brown. Add the garlic,
ginger and green chillies
. Add all the powdered ingredients and fenugreek and lastly the
meat, salt, lime juice and vinegar and fry until meat gets
slightly browned
. Add coconut milk, bring to boil, cover with lid and simmer until
meat is tender
FENUGREEK MEAT CURRY
- 1lb meat sliced thin - 1 bundle fresh fenugreek leaves
- 3-5 green chillies - 2 cloves garlic
- 2 cardamoms, crushed - 1" cinnamon
- 1tsp curry powder - 8ozs 1st & 2nd extracts of coconut
- 1oz Bombay onions, chopped milk
- 1/2tsp chilli powder - 2tsps raw rice
- slice of ginger - 2tsps raw coconut
- 2 cloves - 1 sprig curry leaves
- 2tsps fenugreek - 1 1/4tsp salt
- 2dsps oil
. Grind fenugreek leaves, garlic, ginger, green chillies, raw rice
and fresh coconut very fine
. Heat oil, add onions, curry leaves, cinnamon, cloves cardamoms
and fenugreek and fry for a few seconds only. Add ground
ingredients and fry for a few minutes
. Add coconut milk and bring to boil
. Add meat and simmer until meat is tender
KHORMA
- 1lb meat (but into 8 pieces) - 12ozs curd
- 1 cardamom, crushed - 1" cinnamon
- 2tsps pepper powder - 1 clove
- 1tsp salt
. Mix ingredients and set aside for half an hour
. Simmer meat until tender
. Drain stock and set aside
Gravy
- 1dsp poppy seeds or khus-khus - 2dsps lightly roasted coconut
- 2tsps lightly roasted rice - 2tsps lightly roasted sweet cummin
- 1tsp cummin powder seeds
- 1dsp coriander powder - 2tsps chilli powder
- 2 cloves garlic, finely chopped - 1 slice ginger, chopped
- 4ozs chopped onions - 2ozs sliced onions
- 2 med sized tomatoes, blanched - 2 sprigs coriander leaves
and finely chopped - 1tsp lime juice
- 1tsp salt - 1dsp ghee
. Grind coconut, poppy seeds, rice, nuts, coriander leaves,
chopped onions and cummin seeds to a fine paste
. Mix rest of the ingredients with ground ingredients, except
sliced onions and ghee
. Heat ghee, add curry leaves and sliced onions and fry until dark
brown and crisp
. Add all the other ingredients and fry for a few minutes
. Add meat and fry for a few more minutes. Add stock and cook
only until it comes to boil and take off fire
PEPPER CURRY (Excellent with pork)
- 1lb meat - 2tsps mustard
- 4ozs onion - 2dsps white or black pepper, ground
- 1tsp coriander fine
- 1/2tsp turmeric powder - 4 cloves garlic
- 10ozs 1st extract of coconut milk - 1tsp salt
- 1tsp lemon juice - thin slice of ginger
- 2 cardamoms - 2 cloves
- 1" cinnamon - 1 sprig curry leaves
- 1" rampe - 2dsps oil
. Wash and cut meat into slices
. Grind the pepper, mustard, garlic and ginger finely and mix well
with the meat
. Chop the onions. Heat the oil in a pan and when it is very hot
add the onions, curry leaves and rampe and fry for a few
minutes. Add all the other ingredients, except coconut milk,
with the meat and keep tossing for a few minutes
. Add the coconut milk. Bring to boil and simmer until tender
TAMARIND MEAT CURRY
- 1lb beef - 2tsps chilli powder
- 1tsp fenugreek - 3 cardamoms
- 4 cloves - 1tsp pepper
- 1" rampe - 2tsps salt
- 2ozs tamarind - 2ozs onions, chapped
- 1tsp coriander - 3 cloves
- 1" cinnamon - slice of ginger
- sprig of curry leaves - 1/2 sera (lemon grass)
- 4dsps oil - 8ozs 2nd & 3rd extracts of coconut
milk
. Wash and cut beef into large slices and pound it well. Squeeze
the tamarind in the milk. Mix in the tamarind, spices and all
other ingredients except onion, curry leaves and oil. Soak meat
for one hour
. Heat the oil in a pan and when very hot fry the onions and curry
leaves until onions are golden brown
. Add the meat and fry for about 10 minutes. Reduce heat and
simmer till meat is tender
VINDALOO
- 1lb meat - 1tsp turmeric powder
- 6 cloves garlic - 4tsps chilli powder
- 2ozs onions - 4ozs 2nd extract of coconut milk or
- 1tsp cummin powder water
- 4dsps vinegar - 1" rampe
- 3dsps oil - 1tsp salt
- 2tsps mustard
. Wash and cube meat 3/4 - 1"
. Slice onions
. Grind the garlic and mustard in vinegar
. Heat the oil in a pan and when very hot add the curry leaves and
onions and fry for a few minutes. Add the ground ingredients
and other ingredients except the meat and the coconut milk and
cook for 5-7 minutes
. Add the remaining vinegar and meat and keep frying for a few
minutes
. Add the coconut milk. Bring to boil and reduce heat and simmer
until meat is tender
INTERNATIONAL PREPARATIONS
SINGAPOREAN OTAK OTAK
- 750g minced fish meat - 1 1/2 coconuts grated
- 3 onions grated squeeze for creme = 240ml
- 2 eggs (12oz) creme, discard pulp
- 1tbsp sugar - 1tbsp salt
- 1/2tbsp monosodium glutamate - 10tbsp water
- 4 turmeric leaves (daun kunyit) - 4 daun limau purut, sliced
sliced - 40 pieces banana leaves, each 15cm
- tooth picks (6") wide
Rempah . Pound together very finely:
1 thumbsize turmeric
20 dried chillies, seeded
6 fresh chillies, seeded
25 slices lengkuas
5 candlenuts
1tbsp shrimp paste (blachan)
Preparation of the fish
. Cut the fish into half lengthwise, scrape the meat from the
centre bone with a spoon. Scrape away one third of the meat
from both of the other sides. Slice the remaining meat with
skin into small pieces. Chop or mince the scraped fish meat
until very fine
. Place the minced fish meat in a basin, add the 10 tablespoons
water and beat well. Add the rempah, onions and eggs, stir well
and then add the coconut creme, sugar, salt, monosodium
glutamate, turmeric leaves and daun limau purut. Spread the
mixture on a piece of banana leaf, add a piece of fish meat and
then roll. Fry or grill for 5 minutes on each side.
Makes 40 pieces
Prawns or cuttlefish may also be added along with the fish meat
NONYA FISH CURRY
Cooking time: 12 minutes
- 1 coconut, grated - 300mls water
- 4tbsps oil - 1tsp mustard seed
- 10 shallots ] - 1/2tsp fenugreek
- 3 cloves garlic ] pounded together - 4tbsps tamarind powder
- 4cm piece ginger] - 200mls water
- 600g fish - 2 large onions, quartered
- 2 tomatoes, halved - 4 stalks curry leaves
- 2 eggplants, halved lengthwise
Fish Curry Powder
- 2tbsps chilli powder - 5tbsps ground coriander
- 3tbsps ground cummin - 1tbsp ground aniseed
- 2tsps ground turmeric - 1tbsp white pepper
- 4 cardamoms, left whole
. Squeeze grated coconut with water for coconut milk. Set aside
. In hot oil, fry mustard seed over low heat until they pop. Add
pounded shallots, garlic and ginger, fenugreek, cardamoms and
fish curry powder moistened with a little coconut milk into a
paste. Fry mixture until fragrant
. Add tamarind powder mixed with water and remaining coconut milk
and bring to boil
. Add fish, onions, tomatoes, curry leaves and eggplant during
last 5 minutes of cooking
MALAY CHICKEN MOOLIE
- 1 chicken, cut into pieces - 1 tomato, quartered
- 1 coconut, grated - add 855ml (30oz) - 3/4tbsps salt
water, squeeze for milk, discard - 1tbsp sugar
pulp - 5tbsps oil
Rempah . pound together
1/2 thumbsize piece ginger
12 shallots
. add in
2tsps turmeric powder
2tsps coriander powder
1/2tsp cummin powder
2tbsps chilli powder
. Over a high fire, heat a frying pan until hot. Add in 5
tablespoons oil, stir fry the rempah
. Add a ladlespoon (about 5 tablespoons) of coconut milk, simmer
for a minute
. Over a high fire, add in the remaining coconut milk, stir
continuously, and then add in the chicken and tomatoe, sugar,
and salt. Simmer for 20 minutes, stirring continuously until
the chicken is tender
FIJIAN GOAT CURRY
- 2lb goat - 5 curry leaves
- 5 cloves garlic, finely crushed - 2 small pieces cinnamon
- 3tbsps curry powder - 1 1/2tsps salt (or to taste)
- 2tbsps chopped fresh coriander - 2tbsps oil
leaves - 1 large onion, finely chopped
- 3 whole cloves - 4 cardamom pods
- 1/2tsp chilli powder (optional)
. Cut goat meat into curry pieces.
. Heat oil and fry cardamom pods, cloves, cinnamon sticks and
curry leaves for one minute
. Add onions, garlic, ginger and fry slowly until onions are
golden brown. Add curry powder, chilli powder and salt. Fry
for a further minute, then add the meat.
. Turn the pieces until they are coated with the spice mixture.
Cover pan and cool over low heat until tender. Stir
occasionally and if necessary add about 1/2 cup boiling water
. Garnish with coriander leaves and serve with rice or roti
THARA PADRE CURRY - Sri Lankan Duck Curry (Delicious)
Ingredients for 6-8 portions
- 2 ducks, cut into joints - 2 large onions, chopped
- 6 cloves garlic, chopped - 1 1/2tbsps finely chopped ginger
- 2tbsps Ceylon curry powder - 1 stick cinnamon
- 8 pieces dried daun pandan or - 1 stalk lemon grass or 2 strips lemon
rampe leaf rind
- 3cups coconut milk - 2tsps salt
- 1/4cup vinegar - 1/4cup arrack or whisky
- 1tbsp brown sugar - 2tbsps ghee or oil
. Put ducks into a large heavy saucepan with all the ingredients
except arrack, sugar and ghee. Bring to boil, then cover and
simmer until duck is tender
. Heat ghee in another pan and fry the pieces of duck, then pour
in the gravy
. Add arrack and sugar and simmer a further 10 minutes
. Serve with plain boiled rice or ghee rice, fried onion sambol,
cucumber sambol
For another version of this dish, garnish the top of the curry
with slices of potato, fried until brown
THAI GREEN CURRY OF CHICKEN
The green colour is imparted by the finely chopped chillies and
fresh herbs added during the last few minutes of cooking. These
two ingredients not only give colour, but also a distinctive
flavour that distinguishes Thai dishes from other spiced
preparations with a coconut milk gravy, all called 'kaeng' for
want of a more definite word
- 1 roasting chicken, 1.5kg (3lb) - 3 1/2-4cups coconut milk
- 3tbsps Thai green curry paste - 2 sprigs tender citrus leaves
- 1tsp salt - 3tbsps fish sauce
- 2tbsps finely chopped fresh green - 4tbsps finely chopped fresh basil or
chillies, seeds removed coriander leaves
. Divide chicken into joints
. Make coconut milk and put the first extract or thick milk in the
refrigerator or in a cool place for an hour or so until the
cream rises to the top
. Spoon off the cream or richest part of the milk into a cup.
Heat this cupful of coconut cream in a large heavy saucepan,
stirring constantly until it comes to the boil
. Lower heat and continue cooking, stirring occasionally until the
cream thickens and oil bubbles around it. By this time it
should be reduced to a quarter of the original amount
. Add the curry paste and fry the rich oily cream for about 5
minutes, stirring constantly. The curry paste will smell cooked
and oil will separate from it when it is ready
. When this happens, add the pieces of chicken and cook over
medium low heat stirring frequently and turning them, for about
15 minutes. The chicken will change colour and have a cooked
appearance
. Add the remaining coconut milk, citrus leaves, salt and fish
sauce and stir while the coconut milk comes to the boil. Turn
heat to low and allow to simmer uncovered for 35-45 minutes or
until the chicken is well cooked and tender and the gravy rich
and oily
In Thai curries, the aim is not to reduce the liquid to a small
amount of thick, almost dry gravy
. Stir in the chopped, fresh chillies and herbs, simmer for 5
minutes longer, then turn into serving dish
Serve with white rice
THAI KAENG MASAMAN - MUSLIM CURRY
Chicken or beef may be used in this very spicy curry
Ingredients for 6-8 portions
- 1kg meat - 4cups coconut milk
- 1cup roasted, unsalted peanuts - 2tbsps fish sauce
- 15 cardamom pods - 1 5cm(2") stick of cinnamon
- 1 quantity masaman curry paste - 3tbsps tamarind liquid
- 2tbsps lime or lemon juice - 1-2tbsps palm sugar or substitute
- extra fish sauce if necessary
. Cut meat into large cubes. Put into a 3 1/2 litre (6 pint)
saucepan with coconut milk, peanuts, fish sauce, cardamom pods
and cinnamon. Bring slowly to simmering point, stirring
frequently with a wooden spoon. Turn the heat low and allow to
simmer, uncovered until meat is tender. This should take about
an hour for meat
Do not cover at any stage or the coconut milk will curdle. Stir
occasionally during this initial cooking
. Meanwhile, make the curry paste
. When the meat is just tender lift it out and simmer the coconut
milk a little longer, until it is reduced by about a third. If
it has already reduced considerably, do not give it this further
cooking
. Stir in the curry paste, tamarind liquid, lemon juice, sugar
. Return meat to pan and continue simmering until the gravy is
thickened slightly
. Taste and add more fish sauce if necessary
Serve with white rice
VEGETABLE PREPARATIONS
BEETROOT CURRY (Tempered)
- 1lb beetroot - 2-3 green chillies
- 1tsp coriander - 3tsps vinegar
- 2 1/2tsps salt - 1oz onions
- 2tsps chilli powder - 1tsp sugar
- 2dsps oil - 12ozs 1st & 2nd extract of coconut
milk
. Peel and grate beetroot with coarse side of cheese grater or
slice and cut into fine strips
. Slice onions and green chillies
. Heat oil and add curry leaves, onions and chillies. Add the
beetroot mixed with all ingredients. Fry for a few minutes
. Add the coconut milk and cook until beetroot is done
Note carrots, knol kol, radish, may be done in this manner
DHAL RED CURRY
- 4ozs dhal - 2ozs onions
- 2tsps chilli powder - 2tsps coriander powder
- sprig of curry leaves - 1/2" rampe
- 16ozs 2nd extract of coconut milk - 2 ripe chillies
or water - 1tsp maldive fish
- 1/4tsp turmeric powder - 1tsp cummin powder
- 1/2" cinnamon - 1 1/4dsps oil for tempering
. Clean and wash the dhal. Chop the onions, slice the green
chillies
. Boil dhal in water or coconut milk, add all ingredients except
half the onions, curry leaves, rampe, salt and turmeric
. Add turmeric and salt when done, simmer down gravy
. Heat oil until very hot in a pan, add the remaining onions,
curry leaves and rampe
. When onions are browning add cooked dhal mixture. Bring to boil
and take off the fire
POTATO RED CURRY
- 1lb potatoes - sprig of curry leaves
- pinch turmeric - 1tsp coriander powder
- 1 clove - 1 cardamom
- 2tsps maldive fish - 2ozs 1st extract of coconut milk
- 1oz onion, chopped - 1" rampe
- 3tsps chilli powder - 1tsp cummin powder
- 1/2tsp sweet cummin - 1 1/2tsp salt
- 1oz 2nd extract of coconut milk - 1" cinnamon
. Peel and cut potatoes into convenient size. Chop the onions
. Mix all the ingredients with 2nd & 3rd extracts of coconut milk
and cook till potatoes are done
. Add the 1st extract of coconut milk. Stir for a few minutes.
Bring to boil and take off fire
POTATO DRY CURRY
- 1lb potatoes - 1" rampe
- sprig of curry leaves - 1-2 cloves garlic, sliced
- 1tsp coriander powder - 2ozs Bombay onions, chopped
- 1/2" sera (lemon grass) - thin slice of green ginger
- 1/2tsp chilli powder - 2 green chillies
- 1/2tsp mustard - 1/2tsp sweet cummin powder
- 1tsp salt - 1/2tsp fenugreek
- 4ozs 1st extract of coconut milk - 1/2tsp turmeric powder
- 8ozs 2nd & 3rd extracts of coconut - 2dsps oil
milk
. Peel and cut potatoes into even pieces
. Add all the ingredients and half the onions, and curry leaves,
sera, rampe and 2nd and 3rd extracts of coconut milk and cook
till done, but not too soft
. Temper with rest of the onions, to curry leaves in oil
. Add mustard when onions are almost browned
. Add 1st extract of coconut milk and cook till quite dry
PUMPKIN RED-WHITE CURRY
- 1lb pumpkin - 4 green chillies
- sprig of curry leaves - 1tsp mustard, ground
- 1tsp salt - 1tsp fenugreek
- 1oz Bombay onions - 1tsp maldive fish
- pinch of turmeric powder - 2 cloves garlic
- 8ozs 2nd & 3rd extracts of coconut - 4ozs 1st extract of coconut milk
milk
. Cut pumpkin into convenient pieces. Chop green chillies, onion
and garlic
. Add all the ingredients with the 2nd and 3rd extracts of coconut
milk and bring to boil, and cook till done
. Add the mustard, dissolved in 1st extract of coconut milk.
Bring to boil and simmer
RED LENTILS - (Dhal)
- 1cup red lentils - 1tsp cummin seeds
- 1tsp poppy seeds - 1tsp paprika or chilli powder
- 1tsp turmeric powder - 1tsp salt
- 2tsps coriander seeds - 6 cloves
- 5cm(2") piece of cinnamon - 4 green cardamoms
- 1cup grated coconut - 4 black peppercorns
- 4 cloves garlic - 2tbsps ghee
- 2 onions, chopped
. Wash the dhal and leave to soak for an hour. Drain and bring to
the boil with salt in a little water. Cook on a medium heat
. Meanwhile grind all the ingredients, except the onions and salt
. Heat ghee and fry the onions till golden
. Add the masala paste and fry for a few minutes
. Stir into the dhal just before it's ready
. Serve hot with rice and curry
MISCELLANEOUS
MINT SAMBOL
Ingredients for 8 portions
- 2ozs mint leaves - 8-10 peppercorns
- 1oz onions - 3-4 cloves garlic
- 2dsps desiccated coconut - salt
- lime juice
. Wash and drain mint leaves
. Roast the coconut, garlic and onions lightly
. Grind all the ingredients to a paste. Season with lime and salt
. Make into 16 x 1/2" diameter balls or serve plain in dish with a
sprinkling of fresh coconut
SEENI SAMBOL
Ingredients for 3 x 200gm jars
- 1lb red onions (2 1/2 of waste) - 2dsps chilli powder
- 3ozs tamarind squeezed in 4ozs - 1/4 bottle oil
2nd extract of coconut milk - 4 cardamoms
- sprig of curry leaves - juice of 1 lime
- 5ozs maldive fish - cloves garlic
- 4ozs 1st extract of coconut milk - 4 cloves
- 5cm(2") cinnamon - 2tsps sugar
- 2 slices ginger - 2tsps salt
. Wash and slice the onions finely
. Chop the garlic and ginger, bruise the cardamoms
. Heat oil in a pan and when smoking hot add the onions, garlic
and ginger and fry until golden brown. Keep stirring all the
while to prevent uneven browning. Drain the extra oil and leave
only about 2 dessertspoons in a pan
. Mix chilli, tamarind, maldive fish and rest of ingredients and
add to fried onions. Mix well, reduce the flame and cook over
very low heat 1/2 - 3/4 hour
. Add sugar just before taking off fire. Add salt to taste
FRIED IKAN BILIS WITH PEANUTS IN CHILLI
Cooking time 10 minutes
- 100g dried bilis (anchovy) - 3tbsps oil
- 3 dried chillies - 1 clove garlic
- 2tbsps sugar - 150g roasted peanuts
- 1tbsp tamarind paste - 50ml water
. Remove all foreign matter from bilis but do not wash or they
will take ages to brown
. Heat oil and fry bilis for 3-4 minutes to brown until crisp.
Remove with a slotted spoon and set aside
. Soak dried chillies in hot water until soft and pound till fine
with garlic. Fry this chilli paste in hot oil for a few minutes
and add sugar, stirring to prevent burning
. Add peanuts, bilis and tamarind (mixed with water and strained)
a little at a time till you have a moist consistency
It must not be watery and the sugar should have crystallised a
little on contact with cold liquid. Cook for 1 or 2 minutes
longer and dish up to serve with Nasi Lemak or use as a sandwich
filling
CHILLI PADI SAUCE WITH LIME
- 10 birdseye chillies - 4tbsps black soy sauce
- 1tbsp sugar - 2 limes
. Wash birdseye chillies (some people prefer to leave the stalks
on for an ethnic touch) and crush roughly into soy sauce
. Add sugar and squeeze lime juice over
. Remove pulp and slice lime skin into slivers and mix well
LEIGH'S CHILLI SAUCE 1
- 15 birdseye chillies - or 15 long thin red chillies
- 6 cloves garlic - 1tbsp (2") chopped fresh ginger
- sea salt - 1tbsp sesame (or mustard) oil
- 6tbsp dry sherry
. Put all the ingredients into electric blender and process
until smooth sauce. Bottle and store in refridgerator
. Mustard oil is a preservative; use in preference to sesame
oil in planning to keep the sauce longer than a month or
so
LEIGH'S CHILLI SAUCE 2
- 1cup chilli juice - 1cup wine vinegar
- 1tbsp english mustard - 2 bay leaves
- 4 cloves - 1" sliced ginger
- sea salt - 1tsp black peppercorns
. Process enough fresh birdeye or other chillies thru juice
extractor for a cup of juice (take care during this
process)
. Bring the vinegar to the boil; add all the spices and
simmer for 20 minutes. Add the chillie juice and mustard
simmer a further 10 minutes then strain into bottles.
keep refridgerated
SEMOLINA DESSERT
- 4tbsp ghee - 6tbsp fine semolina
- 3 cup milk - 1 cup cream
- 5tbsp rock sugar - 1tsp vanilla essence
- 1/2tsp gnd cardamom - 1/2tsp gnd nutmeg
- fried slices almond and sultanas for decoration
. Fry semolina in ghee for a few minutes; reduce heat and
add the mixed milk and cream slowly while stirring
constantly. Add sugar and vanilla and continue to cook
on low heat until semolina thickens to the consistancy
of whipped cream. Sprinkle nutmeg and cardamom over,
stir, garnish with almonds and sultanas. Serve hot or
cold
BRINJAL PAHIE (EGGPLANT RELISH)
- 2 large eggplant - sea salt, turmeric, gnd chilli
- 2 onions finely sliced - 4 green (hot) chillies sliced
- 6 cloves garlic crushed with 1tsp sea salt
- 1" fresh ginger finely grated - 2tsp hot english mustard
- 1/4 cup wine vinegar - 1tsp rock sugar
- 1/2 cup yoghurt
. Cut eggplant into 1/2" cubes and sprinkle with 1/2tsp
each of turmeric, sea salt and chilli
. Heat oil for deep frying and fry the cubes in batches
until deep golden brown. Drain on kitchen paper
. Fry onion, chillies and ginger in a little ghee for a
few minutes, add the egplant cubes and stir carefully
so as not to break up the cubes. Pour the eggplant mix
into sterilised relish bottles
. Combine the remaining ingredients into a creamy sauce
and cover the eggplant onions and chillies. Keep
refridgerated
PANIR
. To make Panir, bring 1 litre of milk to the boil, remove
from heat and stir in a bare 1/4 teaspoon of tartaric
acid dissolved in 1/2 cup of hot water.
. Stir gently until milk curdles, then leave for 30
minutes. Line a sieve with muslin and strain the curdled
milk - squeezing out all the liquid.
. Form the remaining curd into a rough rectangle about 1
to 2 cm deep in the same cloth and wrap tightly. Place
this packet between two flat surfaces and place s 2.5 kg
weight on top.
. Leave for 2 to 3 hours. 1 litre of milk makes about
125 gm Panir.
COCONUT PREPARATION
- HOW TO EXTRACT COCONUT MILK.
In some western countries, the water in the coconut is referred to
as coconut milk. The coconut milk is really the extract taken from
the grated or scraped kernel of the coconut. If three quarters the
weight of the scraped coconut is added to water, a fairly rich milk
is obtained (8 oz. coconut scrapings to 6 oz. of water). This, of
course, would depend on the maturity of the coconut; fresh mature
coconuts and not dry mature nuts, give the best quantity and quality
of milk. Tender coconuts do not yield much milk.
After the first extract of milk is taken, the second and third
extracts are obtained by adding half the weight of the coconut
scraping to water with each extract (e.g., 4 oz. of coconut
scrapings to 2 oz. of water). Usually, the second and third
extracts are put together, though extracted separately. If a fourth
extract is desired from the coconut refuse, it should either be
ground or pounded before the extract is taken. In a modern
household where a food blender is available, the required quantity
of water is added to coconut scrapings and put into the blender and
worked for two or three minutes. This gives a fairly rich milk,
even in the fourth extract.
- HOW TO ROAST COCONUT.
. Add the grated or scraped coconut to a heavy bottomed
pan or a clay pan and when well heated, stir
continuously until the desired colour is obtained.
. The scraped coconut may be placed on a baking sheet
and put in the oven at 250 to 300 degrees F. until the
desired colour is obtained. The coconut has to be
stirred from the edges of the baking sheet from time
to time to prevent uneven browning.
. The scraped coconut may be spread evenly on a baking
sheet under a grill or salamander to brown to the
desired colour. The coconut will have to be stirred
occasionally to ensure even browning.
. The kernel is cut into pieces, wrapped in plantain
leaf and placed in hot ash or on hot coals, until
dark brown or black, or it may be roasted over a
heated clay pot or pan. This method is used for
special types of sambols only.
- GRATED COCONUT.
Fresh grated coconut is sometimes finely ground and is used for the
thickening of white curries, especially the vegetables belonging to
the gourd or pumpkin families, (e.g., snake gourd, pumpkin and
cucumber). These vegetables have a very high water content and a
thickening agent is essential. The grated and ground coconut is
added after the vegetable is partially cooked. Freshly grated
coconut which is ground, is used for sambols (Thosai sambol) or
served plain as an accompaniment to rice and curry.
- LIGHTLY ROASTED COCONUT.
Coconut is roasted to a light brown colour, finely ground and
utilised in the preparation of meat, fish and some vegetable
curries. The roasting of coconut gives a special aroma and this
improves the flavour when added to curries. Roasted coconut ground
with garlic, pepper etc., makes an excellent sambol.
- COCONUT ROASTED UNTIL IT IS ALMOST BLACK.
This is usually used only in the preparation of certain dark curries
such as ash pumpkin curry and sambol. Though roasted till almost
black in colour, no burnt flavour is noticable when used in curries.
|
| 56.31 | Penang Curry | BRABAM::PHILPOTT | Col I F 'Tsingtao Dhum' Philpott | Thu Jul 12 1990 06:26 | 69 |
| Looking through some of my old notes I found a request (note 1158.2) for a
Penang Curry, that I had never responded to (the dish isn't one of my wife's
favorites - probably because of a little regional jealousy - Penang Curry is
a dish from the northern mountains of Thailand and my wife comes from the
North-Eastern plateau region... I won't trouble this conference with some of
her references to the people of the North :-)). However being experimental Ann
has taught me to cook this one ...
You can buy Panang curry paste in tubs from Thai/Indo-Chinese grovers, but if
you want to be totally authentic then try making it yourself (I have entered
a variation on the paste recipe elsewhere, but this time I am giving it with the
"matching" curry recipe.
Ingredient: "dry curry paste" or Panaeng
10 dried long red chillies, deseeded and chopped
5 shallots, chopped
2 tablespoons chopped garlic.
2 stalks of lemon grass
1" cube of fresh galangal chopped
1 teaspoon ground coriander seed
1 teaspoon ground cumin
3 coriander roots, chopped
1 teaspoon shrimp paste
2 tablespoons roasted peanuts.
(You may be able to get the coriander root from a supermarket if you can
persuade them not to throw them away in the interests of producing a "good
looking" product for the salad shelf...)
Using a mortar and pestle, an electric grinder, or a food processor, blend all
the ingredients together to form a smooth paste.
You should have about 6 tablespoons of paste.
Ingredients for Panang Curry (Kaeng Panaeng)
4 fl. oz. coconut cream (plus 1 tablespoon for garnish)
2 tablespoon cooking oil
1 clove of garlic, finely chopped.
1 tablespoon dry curry paste (see above, or bought commercially)
2 tablespoons fish sauce
1 teaspoon sugar
6 oz lean beef, diced.
2 [kaffir] lime leaves, chopped very fine
15 [holy] basil leaves.
1 long red chilli, "slivered" (ie "julienned")
Method for Kaeng Panaeng.
In a small pan, genly heat the coconut cream (coconut milk: don't shake the
tin, and pour off the thin "water") but do not let it boil. In a wok or skillet
heat the oil until it starts to haze (just before the point it smokes!), add the
garlic and fry until golden brown. Add the curry paste and stir-fry for a few
seconds. Add the warmed coconut cream (reserving a little for garnish) and stir
until it curdles and thickens in the oil. Add the fish sauce and sugar and stir.
Add the beef, stir and cook gently for 3-4 minutes. Add the lime leaves and
stir in then add the basil leaves. Cook for 1 minute.
This is meant to be a dry curry, but add a little water during cooking if you
feel it is drying too much. When the beef is cooked through, turn the mixture
onto a serving dish and garnish with the reserved coconut cream and slivers of
red chilli.
Serve with rice and "chilli in fish sauce".
This recipe serves 1 person.
/. Ian .\
|
| 56.32 | What is GALANGAL ?? | EVTAI1::POUTHIER | | Tue Jul 17 1990 04:08 | 6 |
|
What do you mean by "GALANGAL", i don't find any translation
Regards
MP
|
| 56.33 | Galanga/ka | SQM::WARRINER | Stealth bug fixes made here | Tue Jul 17 1990 12:48 | 16 |
| RE: -.1
I made curries with galanga. It is also called ka. I would guess that
galangal is just another spelling. It is a root that looks similar to
ginger. I have only seen it used in Thai curry recipes, but I wouldn't
be suprised if it is used in other types of cooking as well.
You can buy it either fresh or dry, in many Asian grocery stores. I get
mine in Boston, at the Hang Lien Market in Brighton (563 Washington St.)
All their produce is fresh and cheap (incuding the galanga).
I don't know what flavor galanga adds, I have never had the desire to
taste it. I do know that the curries I have made with it are delicious.
-David
|
| 56.34 | Use cinnamon if you need to | GEMVAX::NORTEMAN | | Tue Jul 17 1990 15:40 | 7 |
| Galanga (galingale is another name for the same thing) is similar to
cinnamon. You can use cinnamon as a substitute if you can't find the
real thing.
BTW, galingale appears in a number of ancient and mediaeval recipes.
--Karen
|
| 56.35 | Galangal Definition | BRABAM::PHILPOTT | Col I F 'Tsingtao Dhum' Philpott | Wed Jul 18 1990 10:33 | 17 |
|
from Madhur Jaffrey's excellent book on South East Asian cuisine:
Galangal: known as "laos" and "lengkuas" in Indonesia, "langkuas" in Malaysia
and "kha" in Thailand, this ginger like rhizome has a very distinct earthy aroma
of its own. Unfortunately it is rarely available in fresh form in the west. In
the recipes which require it I have suggested that you use dried galangal. This
has to be soaked in water before being ground with other spices to make curry
paste. The dried slices are available form some Chinese and Far Eastern grocers.
Ground dried galangal (frequently labelled "Laos Powder") is also obtainable.
----
As a point of interest we found it freely obtainable, freash or dried, in the
south east asian grocers of Lowell Mass, or London's Chinatown...
/. Ian .\
|
| 56.29 | How long is long? | MEO78B::SHERRATT | | Mon Aug 06 1990 04:36 | 8 |
| Ian,
in your recipes you specify small green and long red chilies. How
long is 'long'? Depending on the season, our red chilies here grow
from 2" or 3" up to about 8". This could make a difference to the
heat!
Richard.
|
| 56.30 | Chile Lengths | BRABAM::PHILPOTT | Col I F 'Tsingtao Dhum' Philpott | Mon Aug 06 1990 05:57 | 6 |
|
Well small are the "prik ki nu" (mouse dropping chillies) that are very hot.
The "long" chillies are for colour and should be a mild variety - around here
they are about 4" long...
/. Ian .\
|
| 56.36 | Gangkuwa Gung - Prawn Curry | CERRIN::PHILPOTT | Col I F 'Tsingtao Dhum' Philpott | Tue Jul 02 1991 04:47 | 38 |
|
This recipe is from "The Taste of Thailand" by Vatcharin Bhumichitr. Whilst I
like it "as is" my wife usually uses rather more curry paste and several times
more fresh chillies - as always in Thai cooking the actual amounts of all spices
should really read "to taste"...
Ingredients: (T=tablespoon, t=teaspoon)
2 T oil
1 large clove of garlic, finely chopped
1 T red curry paste
1 cup coconut milk
2 T fish sauce
1 t sugar
12 large (about 3" long) shrimp, deveined, peeled and beheaded, but
with the small tail shell left on
2 [kaffir] lime leaves finely sliced
1 small red chilli, finely sliced lengthwise
10 leaves holy basil
Method
In a wok or skillet heat the oil add the chopped garlic and fry until
golden brown.
Add the curry paste, stir with the garlic and cook briefly. Stirring
briskly after each addition, add half the coconut milk, the fish sauce
and the sugar. The mixture will thicken slightly. Add the shrimp and
cook until they start to turn opaque. Add the remaining coconut milk,
the lime leaves and the chilli. Continue to cook, turning the shrimp
until they are cooked through.
Remove the shrimp from the sauce and arrange on a serving platter.
Add the basil leaves to the sauce, stir briefly and then pour over the
shrimp and serve
(A meal for a single person, or a dish in a meal for more...)
|
| 56.37 | Any alternative | KERNEL::MORIARTY | | Tue Jul 02 1991 06:16 | 3 |
| Does it have to be coconut milk??
Kevin
|
| 56.38 | Can Use Yogurt | CERRIN::PHILPOTT | Col I F 'Tsingtao Dhum' Philpott | Tue Jul 02 1991 08:37 | 5 |
|
Well, it has to be coconut milk if you want it to be authentic, but usually
you can substitute plain yoghurt if you prefer...
/. Ian .\
|
| 56.39 | Watch out | TNPUBS::STEINHART | Pixillated | Tue Jul 02 1991 11:10 | 5 |
| You need unsweetened coconut milk, available at Southeast Asian
markets. The usual supermarket stuff has added sugar, and is used for
making pina colada.
Laura
|
| 56.48 | Gulai Labu - Spicy prawn & cucumber curry | CERRIN::PHILPOTT | Col I F 'Tsingtao Dhum' Philpott | Wed Jul 03 1991 05:05 | 81 |
| re-entered with a typo corrected...
This recipe is from Madhur Jaffrey's "Far Eastern Cookery".
Note the variable amount of white pepper.
As a few notes back, I suppose you could use yoghurt instead of coconut milk
if you prefer.
-------
Gulai Labu Malaysia
Spicy Prawn and cucumber curry
from Hasna Abu Bakar in Penang
This curry is actually made with bottle gaud - a plae green vegetable shaped
like a bowling pin. You can easily use cucumber instead as its taste is similar
when cooked. The origins of this Malay dish probably lie in India - the use
of ground coriander and fennel seeds as well as the final popping of seasonings
in hot oil testify to that. What I find utterly fascinating is the use of
white pepper. The original recipe calls for 1 tablespoon finely ground white
pepper. This may sound unusual, and excessive, in the West. But if you travel in
the regions where pepper has grown for thousands of years, such as Kerala in
South India where black pepper may well have originated, you will find that the
use of such large amounts is not at all uncommon. It makes the dish decidedly
peppery. What must be kept in mind is that red chillies arrived in this part of
the world only in the late fifteenth century.
Ingredients: (T=tablespoon, t=teaspoon)
12 oz uncooked, unpeeled prawns (shrimp)
10 oz cucumber
4 oz shallots or onions
6 cloves of garlic
2 T ground corriander seed
1 T ground fennel
1 t [*] ground white pepper
1 T ground cumin
1 t ground turmeric
3-4 dried hot red chillies
0.75 - 1 t salt
14 fluid oz thick coconut milk
4 T vegetable oil
1 t whole fennel seeds
[*] note the difference in quantity: use pepper to taste...
Method
Peel and de-vein the prawns. Wash them and pat them dry. Peel the
cucumber and cut it crossways into 1/2" thick rounds. Peel 3 oz of the
shallots and chop them very finely. Peel and finely slice the remaining
shallots. Peel the garlic cloves. Chop 4 of them very finely and cut
the other 2 into fine slivers. Combine the sliced shallots and slivered
garlic and set aside.
In a medium-sized pan combine the chopped shallots, chopped garlic,
ground coriander, ground fennel, white pepper, ground cumin, turmeric
and 15 fl.oz. of water. Crumble in the red chillies. Stir and bring to
the boil. Boil, uncovered, on a highish heat, for about 5 minutes.
Add the cucumber and bring to a simmer. Cover and simmer gently for 5
minutes. Then add the prawns, salt and sugar. Bring to a simmer again
and simmer gently for about 1 minute, stirring the prawns around in the
sauce.
Give the coconut milk a good stir and pour it in. Bring the mixture to
the boil, then lower the heat and simmer for 1 minute, stirring now
and then.
Put the oil in a very small pan or small frying pan (skillet) and set it
over medium heat. When the oil is hot, put in the slivered shallots and
garlic. stir and fry until they turn a golden colour. Add the whole
fennel seeds. Stir once and quickly pour the contents of the pan (oil
and seasonings) into the pan containing the curry. Cover the curry pan
immediately to trap all the aromas.
severes 4-6
|
| 56.40 | Don't Use Sweetened Coconut Milk | CERRIN::PHILPOTT | Col I F 'Tsingtao Dhum' Philpott | Wed Jul 03 1991 05:32 | 7 |
| Thanks Laura - we buy the stuff by the crate (literally) and I've never seen it
with added sugar. Revolting idea!
You can also make your own from a fresh coconut (it isn't the water in the nut,
but it is quite easy to do if anybody is interested I'll post a recipe).
/. Ian .\
|
| 56.41 | Coconut Milk Substitute | CAM::BONDE | | Wed Jul 03 1991 13:45 | 16 |
| Interestingly enough, just this morning I read a recipe for a coconut
milk substitute. From the Food section of the Hartford Courant:
"Scald 1 cup of milk and pour it over the contents of 1 small bag of
unsweetened shredded coconut. Allow to steep until cool, strain, and
use liquid as you would coconut milk."
It sounds reasonable enough to me. At least, the flavor would be
closer to the original than plain yogurt. Next time I have a craving
for Massaman curry, I'll give this a try, and report my findings.
If you wanted a thicker consistency to the "coconut milk", you could
use evaporated (not sweetened condensed!) milk. Also, if you're not
comfortable with the cholesterol in real coconut milk (very high in fat
and calories) you could use evaporated skimmed milk.
|
| 56.42 | Doesn't Solve Cholesterol Problem | PSW::WINALSKI | Careful with that VAX, Eugene | Wed Jul 03 1991 19:18 | 14 |
| RE: .5
The scalded milk soaked in coconut trick isn't going to solve anything for
the cholesterol-paranoid. The whole reason that trick works is that the
milk extracts the coconut oil from the shredded coconut (which is what
gives coconut and coconut milk its distinctive flavor). You will still
end up getting the saturated fats from coconut oil, even if you use skim
milk.
If you're going to go to all this trouble, you may as well make real,
authentic coconut milk (the process is very similar, but you start with water,
not milk) and be done with it.
--PSW
|
| 56.43 | May as well cover all the bases... | CAMONE::BONDE | | Sun Jul 07 1991 15:05 | 5 |
| >If you're going to go to all this trouble, you may as well make real,
>authentic coconut milk (the process is very similar, but you start with water,
>not milk) and be done with it.
Great--could you please post the recipe?
|
| 56.44 | Making Coconut Milk | CERRIN::PHILPOTT | Col I F 'Tsingtao Dhum' Philpott | Tue Jul 09 1991 10:02 | 23 |
|
For those who are worried about Cholesterol: since I chenged to eating almost
entirely Thai food my cholesterol level has dropped. So much so that the last
two times the doctor has checked he's ordered a re-test in case the lab made a
mistake, since the level is extraordinarily low by european standards.
If you want a recipe for real coconut milk, read on...
Using a fresh coconut: prise off the flesh, and remove the brown skin. Grate
the coconut milk.
To make 12 fl oz of coconut milk, fill a measuring jug to the 15 fl oz level
with grated coconut. Put it in a blender/food-processor add 10 fl oz of very
hot water. Blend for a few seconds.
Line a sieve with muslin or cheesecloth. Empty the contents of the blender into
the sieve. Gather the ends of the cloth together and squeeze the liquid through.
Note this cocnut milk will seperate out if left to stand: stir before use.
May be kept, refridgerated for 2-3 days.
/. Ian .\
|
| 56.45 | Thai Food=Drop in Cholesterol | PSW::WINALSKI | Careful with that VAX, Eugene | Tue Jul 16 1991 19:35 | 15 |
| RE: .8
>For those who are worried about Cholesterol: since I chenged to eating almost
>entirely Thai food my cholesterol level has dropped. So much so that the last
>two times the doctor has checked he's ordered a re-test in case the lab made a
>mistake, since the level is extraordinarily low by european standards.
I'm not surprised to hear that. Thai food involves cooking mainly with
vegetable oils and involves very little beef and lamb or dairy products.
Coconut is about the only sin that Thai food commits, and the linkage between
"tropical oils" and elevated cholesterol levels is still under debate in the
medical community. There's far less of a link there than that of saturated
animal fat (for example).
--PSW
|
| 56.46 | Correction | PSW::WINALSKI | Careful with that VAX, Eugene | Tue Jul 16 1991 19:38 | 8 |
| RE: .8
>Using a fresh coconut: prise off the flesh, and remove the brown skin. Grate
>the coconut milk.
I'm sure the Colonel meant "grate the coconut MEAT" here.
--PSW
|
| 56.47 | Yep | CERRIN::PHILPOTT | Col I F 'Tsingtao Dhum' Philpott | Thu Jul 18 1991 07:42 | 6 |
|
yep.
Sorry about that (still it was readable in context I hope).
/. Ian .\
|
| 56.50 | Kaeng pla choo chee - Thai fish in red curry | CERRIN::PHILPOTT | Col I F 'Tsingtao Dhum' Philpott | Thu Aug 01 1991 05:40 | 43 |
| From "Thai cooking class" by Somi Anuntra Miller & Patricia Lake (published
in Australia by Better Living - Note that an Australian cup is 250 ml, which
differs from both the US and UK norms). The Australian tablespoon is 20 ml
(4 teaspoons, not the 3 normal in US and UK)
A quick curry dish equally stunning with large green (uncooked) prawns or
lobster tails ([or crawfish /. Ian .\] It's a fine centrepiece for a Thai feast
but, with some red curry paste on hand, is simple to make.
Ingredients:
650g whole bream or similar fish
1 cup vegetable oil (reserve 1 tablespoon for stir frying curry paste)
1 1/2 teaspoons red curry paste
1 fresh red chilli, seeded, julienned
6 dried kaffir lime leaves
1 cup coconut milk
1 tablespoon fish sauce
1 teaspoon sugar
Garnish
fresh coriander, basil or young citrus leaves
lemon wedges
capsicum or chilli, cut into strips
sliced cucumber and tomato
Method
Wash, pat dry and trim the fish. Score both sides with a fork. In a wok or large
frypan over high heat cook fish using most of the vegetable oil, until golden on
one side. Lowever the heat, and using two tongs gently turn the fish over. Turn
up the heat again and cook until golden. It will take about 5 minutes on each
side.
In a wok gentle stir-fry the red curry paste, red chilli and lime leaves in
remaining tablespoon of oil. Add the coconut milk, fish sauce and sugar, and
simmer for about 5 minutes. Taste to see if extra cocnut milk, fish sauce or
sugar is required.
Pour sauce over fish and garnish.
Serve with rice. Serves 4
|
| 56.52 | BALTI ??????? | SUBURB::MCDONALDA | Shockwave Rider | Wed Feb 17 1993 07:07 | 17 |
| The old Food and Drink programme last night introduced us to a class of
Indian dish called BALTI (sp?).
It seemed to consist of a sauce, heated in a small wok, to which
various herbs (cumin, grlic, loadsa coriander) and other goodies
(shrimp, chicken, beef, etc) are added. Essentially, the cooking
process resembled a stir fry, but where oil is replaced with this
sauce. The dish is then eaten with Nahn (sp) bread - no utensils
allowed.
Does anybody know:
What is this sauce? What is in it? and how does one make it?
I don't think the programme explained what was in the sauce. If they
did I wasn't paying attention; a common occurance.
Angus
|
| 56.53 | a Birmingham (UK!) speciality! | SHIPS::HERLIHY_J | Don't call me wreckless | Wed Feb 17 1993 12:10 | 10 |
| To find out... go to Birmingham !
This is the UK home of the Balti. I am going to risk the wrath and
merriment of any Indian readers here and venture that I believe it
might even be *the* home of the Balti.
It's delicious, but I'm afraid I don't have any recipes. Just
background info!
Jane.
|
| 56.54 | I only know PHAL in the BALTI | BUSHIE::IYER | | Wed Feb 17 1993 21:37 | 9 |
|
I do try and enjoy quite of bit of Indian cooking. Being of Indian origin I have
personally not heard of this sauce BALTI. Also there is something in England
known as PHAL which also seems to be very popular. Both of these are to the best
of my knowledge unheard of in south and north India.
Can someone enlighten me on these two.
BTW, PHAL means fruit and BALTI means bucket hence the title above.
|
| 56.55 | Pad Thai | MILPND::BENHAM | | Thu Feb 18 1993 06:35 | 3 |
| Does anyone have a recipe for Pad Thai and peanut sauce?
|
| 56.56 | Check elsewhere... | PINION::RUHROH::COLELLA | Computers make me ANSI. | Thu Feb 18 1993 08:22 | 12 |
| RE: .55
Check in these notes for a recipe for Pad Thai:
Pad Thai, note 286
THAI Anyone?, note 3277
THAI Noodle Stir-Fry, note 2932
THAI: Col. Philpott Cooks Thai Food, note 1700
Good luck!
Cara
|
| 56.57 | more ramblings about BALTI | SHIPS::HERLIHY_J | Don't call me wreckless | Thu Feb 18 1993 10:26 | 12 |
| re. .54
So my half memories about BALTI seem to be right. The translation to
'bucket' also ties in - I was told that the unusual thing about a BALTI
is the way in which it's eaten - a huge bowl of sauce to share and
individual portions of rice (I seem to remember it reminded me a little
of eating a cous-cous).
I've some friends who live in Birmingham, so might be able to add more
if you're interested.
Jane.
|
| 56.58 | Watching the repeat reasonably closely last night... | SUBURB::MCDONALDA | Shockwave Rider | Fri Feb 19 1993 06:26 | 35 |
| Balti houses, serving this Balti food, seem to be a feature of Brum.
The Balti houses are often right next to Off licences. Apparently, you
buy your booze (aka Lager, aka P*ss water) take it into the Balti
house, where you consume it with your Balti. Strange? Not really. It
would appear that the owners of the Balti houses are Muslim.
The style of cooking found in the Balti houses originates from Kashmir.
The word Balti is defined in my Webster's dictionary as: "a
Tibeto-Burman language of northern Kashmir." So, it might be that Balti
is a corruption of a regional name or language to provide an easily
understandable and distinguishable style of cooking.
Last night I watched the repeat of the Food and Drink programme as
carefully as my 19 month old son would let me :-}. They didn't say what
went in the basic sauce. However, I watched Lenny Henry and t'other
cook make a 'Balti' dish.
They seemed to start off with about a pint of sauce. This they slung
into a small wok over a high heat. The sauce came rapidly to the boil,
and they were merrily slinging all sorts of (my favourate) evil herbs
and spices. Toward the end of the cooking (only about 5 minutes at
most) they slung in the principle meat or veg; depending on your
religion or life style. The whole lot was served, still in the 'wok'
(which were individual portion sized woks, though I guess communal
sharing is allowed), and eaten with Nahn bread; using hands, not
utensils.
I'd bet my shirt that the sauce is basically a regional variation of a
Garam Masala. And, unless the 'watery' nature of the sauce is caused by
oil, I'd also say that the 'Balti' dishes are lighter than what
westerners regard as typical Indian dishes.
Angus
I guess I'll have to ring up my mate in Brum, though he's from the
Punjab so may not know what goes into 'Balti' cooking.
|
| 56.59 | PHAL I can help with | MILE::PRIEST | All at sea at Solent | Fri Feb 19 1993 09:38 | 15 |
| > <<< Note 56.54 by BUSHIE::IYER >>>
> -< I only know PHAL in the BALTI >-
>Also there is something in England
>known as PHAL which also seems to be very popular.
Phal, also spelled Fal, is simply the hottest level on the UK Indian
restaurant scale of curry strength (curry -> madras -> vindaloo ->
phal). I suspect it's a wholly westernised style of dish, as I too
have never seen any reference to it in any "authentic" Indian
cook-books.
For more on Indian food try the SHAWB1::CURRIES conference.
Jim
|
| 56.60 | The plot thickens. | SUBURB::MCDONALDA | Shockwave Rider | Mon Feb 22 1993 08:58 | 25 |
| I popped into Heelas this saturday and found a (not too inspiring)
selection of Indian cook books; I didn't make it to Smiths or
Blackwells.
Madajure Jafferie's (I'm sure my spelling of her name is way off base)
books didn't have any 'Balti' recipes. However, there were a couple of
books by an Indian chap (I do not feel qualified to even attempt to
remember how to write his name) who not only mentions Balti in his
glossary but also gave a couple of recipes, at least one of which
was for the sauce. As my son was intent on demolishing the Heelas book
store in his attempt to acquire as many Thomas the Tank engine books
as he could reach, I wasn't able to memorise the sauce recipe, and at
seventeen pounds fifty I wasn't going to shell out for the book. I do
remember the recipe did contain a fair amount of liquid and the
words 'garlic puree' sprang up at me plus some 'mixture' that looked
suspiciouly like the basis for a regional Garam Masala.
The glossary in this chap's book, defines Balti as 'an Urdu word (!)
used to describe a personal bucket/cooking pot used around Lahore (I
think) for eating out of.' The personal cooking/eating pot ties in with
what I saw on the box. I have no idea how the language/regional
definition ties in with my earlier 'Kashmir' one.
The search continues...
Angus
|
| 56.61 | new recipe book - out soon | SHIPS::HERLIHY_J | Don't call me wreckless | Fri Mar 12 1993 11:30 | 8 |
| Angus,
I've heard on the radio that a book is about to come out on the subject
of Baltis.
It's due out in a couple of weeks time - so keep your eyes peeled!
Jane. (in the UK)
|
| 56.62 | Thanks, Jane. Eyes peeled and bloodshot: bricklaying over weekend! | SUBURB::MCDONALDA | Shockwave Rider | Mon Mar 15 1993 09:59 | 1 |
|
|
| 56.63 | Pat chapman has one | SIOG::BRENNAN_M | festina lente | Wed Mar 24 1993 09:05 | 6 |
| Pat Chapman (of Curry Club fame) has published on in the UK. I think it
is callen Baltese currys (that is from memory)
It can be found at Waterstones in the UK anyway
MBr
|
| 56.64 | Re -.few | SUBURB::MCDONALDA | Shockwave Rider | Tue Apr 13 1993 09:35 | 15 |
| 'Advertised' in the latest GoodFood magazine: Balti Curry Cookbook, by
Pat Chapman, "The exciting new curry technique". Its got Curry Club on
the front cover.
"Balti houses serving stir-fired food in a wok-like dish have become
famous in the Midlands. Curry enthusiast Pat Chapman has now written
the Balti Curry Cookbook (Piatkus, �12.99) to bring the subtle,
aromatic flavours of north Indian Balti cuisine into the home. This
collection features more than 100 recipes, including the Balti
exhaustion dish which traditionally contains anything and everything."
Well, I'll have to get Blackwells or Heelas to order me a copy and see
if all the bally-hoo is justified.
Angus
|
| 56.65 | Indian red curried lamb? | STAR::DIPIRRO | | Wed Apr 21 1993 17:49 | 8 |
| I've looked through a number of lamb and curry notes without
finding what I was looking for. If I missed it, let me know. One of my
favorite Indian dishes has always been Curried Lamb. It is tender cubes
of lamb in a spicy, red curry sauce. It seems to have a tomato base to
the sauce. I would love to find a recipe for this. I would also like to
know if beef can be substituted for the lamb (my wife doesn't do lamb)
and what changes to the recipe would be required for beef. Thanks for
any help or pointers.
|
| 56.66 | Maybe Rogon Josh ? | MILE::PRIEST | All at sea at Solent | Thu Apr 22 1993 11:35 | 8 |
| Have you tried the recipes for Rogon Josh ? Could be this ... or any
number of others. I've got a recipe somewhere for Tomatar Josh (meat
with tomatoes) which I'll try to remember to dig out. Generally you can
substitute beef for lamb without any changes to the recipe, though
personally I find lamb better for flavour and tenderness.
If you haven't already, check the SHAWB1::CURRIES conference.
|
| 56.67 | Still on the lookout | STAR::DIPIRRO | | Wed Apr 28 1993 14:41 | 7 |
| I checked out the recipe for Rogon Josh as well as the
SHAWB1::CURRIES conference. I still haven't found anything that sounds
right. So I'm still looking if anyone out there knows what I'm looking
for. Note that I've had this dish at several Indian restaurants who
list it simply as Curried Lamb. It doesn't necessarily have a tomato
base, but it's a red sauce which *seems* like it might...It might also
be something else, like tamarind, for all I know.
|
| 56.68 | | IOSG::REESA | Arfon Rees (REO D3/2A DTN: 830 6028) | Thu Apr 29 1993 07:53 | 4 |
| Try a Tika Masala (sp) recipe, these vary alot from book to book, but mostly
end up with a reddish sauce.
Arfon.
|
| 56.69 | Tomatar Gosht | MILE::PRIEST | All at sea at Solent | Fri Apr 30 1993 10:58 | 20 |
| Try this:
2oz. ghee/4 tbsp. oil
1 onion, chopped
1oz. fresh ginger, peeled and crushed
4-5 garlic cloves, peeled and crushed
1/2 tsp. ground turmeric
1 tsp. ground coriander
1 1/2 tsp. ground cumin
1 lb. braising steak or leg of lamb, cubed
salt
1-2 green chillis, seeded and finely chopped
1 14oz. can tomatoes
2-3 sprigs coriander leaves, chopped
Heat the ghee/oil and fry the onion until light brown. Add the ginger,
garlic, turmeric, coriander, cumin, meat and salt. Mix well, cover and
cook over a gentle heat for 10-12 minutes. Add the chillis, tomatoes
and coriander leaves. Cover and cook for a further 50 minutes.
|
| 56.70 | Chicken Toka Masala | SNO78A::BALL | VIDI VICI VINI | Thu May 13 1993 03:43 | 5 |
| I used to live in Wales where there was a fantastic Indian restaraunt
that mad Chiken Tika Masala with Pelua rice. HAs any one got a recipie
for this.
|
| 56.71 | Tika Masala Recipie | IOSG::REESA | Arfon Rees (REO D3/2A DTN: 830 6028) | Thu May 13 1993 04:47 | 18 |
| re -1
I think I have a Tika Masala recipie at home somewhere in the pile
Indian cook books I have, I'll try and find one tonight and enter it
tommorrow.
Pelua Rice is very simple but made with different spices by different
cooks.The main idea is to fry the rice in the relevent spices before
boiling. The spices you use depend on what flavour you want most,
always add some saffron (or turmeric if you'r more sensible with your
money) this is for the yellow colour as well as a pleasant taste.
Arfon.
PS. Curries always taste better in Wales! [Biased...me? :-)]
|
| 56.72 | Tika Masala | SNO78A::BALL | VIDI VICI VINI | Fri May 14 1993 02:53 | 7 |
| I have now lived in Australia for 9 years and still i cann't get a
decent curry never mind a Chiken Tika Masala, my mouth is watering at
the thought of that delicious dish. I used to get it from the KOINOOR
on Newport Road Newport, best Indian restraunt I have ever been to.
Thank you for looking.
Paul :^)
|
| 56.73 | Curries ? | MILE::PRIEST | All at sea at Solent | Mon May 17 1993 10:09 | 5 |
| .70> <<< Note 56.70 by SNO78A::BALL "VIDI VICI VINI" >>>
.70> -< Chicken Toka Masala >-
Have you tried the SHAWB1::CURRIES conference ?
|
| 56.74 | Here it is...ENJOY! | IOSG::REESA | Arfon Rees (REO D3/2A DTN: 830 6028) | Mon May 17 1993 11:07 | 150 |
| OK. The recipe I have found is a bit all over the place, with cross
refs to other recipes so I'll do my best to get it all down.
My locals were the Taj, or Diamonds in Merthyr Tydfil, both would never
pass an environmental health check, yet both produced the finest
curries ever. The Taj has now closed down think, or did it fall down?
;-)
Step One: Cook the Chicken Tikka
750g (1�lb) boneless, skinless chicken breast, cubed.
9-12 tablespoons fresh lemon juice
9fl oz Tandoori Marinade (see below)
Method:
Place chicken in a large bowl and add the lemon juice, working it
in, to 'de-grease' the chicken in preparation for the marinade.
Leave to stand for 1 hour.
Strain off and discard the juices, then combine the tandoori
marinade with the chicken. Cover and refrigerate for a minimum of
6 hours, but preferably 24 hours.
Bake (190 C), grill, barbecue, dry fry, for about 15mins or until
cooked.
Step Two: Make the Sauce
SAUCE:
4 tablespoons butter or ghee
300ml (�pint) Curry Puree (see below)
1 tablespoon Tandoori Paste (see below)
2 Tablespoons Tandoori Marinade (see below)
2 Teaspoons tomatoe puree
2 Tomatoes, skinned and chopped
1 red pepper, pureed
1 tablespoon chopped coriander
1 tablespoon ground almonds
2 tablespoons single cream
white sugar
salt
Method:
Heat the butter or ghee in a large frying pan or wok. Stir-fry the
curry puree for 5 mins. Add the tandoori paste and marinade and
stir-fry for 2 mins. Add the tomatoe puree, tomatoes and pepper.
Bring to simmering point and add a little water, if necessary to
achieve a creamy textured sauce. Add the coriander, almonds, cream
and sugar and salt to taste.
Step Three: Combine the lot
When the tikkas are cooked, stir them into the sauce. Garnish with
lemon slices and coriander spriggs.
Tandoori Marinade:
75ml (3 fl oz) natural yogurt
75ml milk
2 tablespoons Tandoori Masala (see below)
1 tablespoon Mild Curry Powder or Paste (see below)
2 teaspoons of Garam Masala
�-4 teaspoons of chilli powder (optional)
1 tablespoon of chopped mint
1 tablespoon chopped coriander
2 teaspoons of garlic puree
1 inch of fresh root ginger chopped finely
1 teaspoon of white cumin seeds, roasted and ground
2 tablespoons of lemon juice.
Method:
Throw it all in and mix! (Alternatively, buy an off-the-shelf
tandoori marinade.)
Tandoori Paste:
200g (7oz) Tandoori Masala (see below)
250ml (8 fl oz) vinegar
250ml oil
Mild Curry paste:
Use 250g (8oz) Mild Curry powder in place of the Masala
Method:
Mix the Masala with the vinegar and enough water to make a paste.
Heat the oil in a deep frying pan/wok. Add the paste: it will
splutter at first but soon subside. Stir-fry for 15mins until the
liquid has evaporated to leave a creamy, smooth paste. Set the pan
aside to cool. The oil will rise to the surface if the paste is
fully cooked. Transfer the paste to a warm sterilized bottle and
fill it to the top with a little more warm oil to prevent mould
developing. Cover the bottle tightly and store in a cool dark
place. It will keep indefinitely as long as the liquid has
evaporated.
(Or on second thoughts go to your nearest store and buy a jar of
tandoori/curry paste off the shelf!)
Tandoori Masala:
Combine all the following ground spices and store in an air-tight
jar. All measurements are TEAspoons.
coriander 6 paprika 6 ginger 3
white cumin 6 garam masala 4 dried mint 3
garlic powder 6 mango pwdr(opt) 3 chilli pwdr 2
Curry Puree:
This is for a large quantity, for freezing as it is used so often
when making curry the time saved is worth while.
20 plump cloves garlic
250g (8oz) butter or ghee
50g (2oz) root ginger chopped
5 onions chopped
1*150g (5oz) bunch coriander
250g (8oz) carrots (pre-cooked)
900g (2lb) canned tomatoe
1*425g (14oz) can cream of tomatoe soup
7 heaped tablespoons Mild curry paste (see above)
salt
Method:
Place the garlic in a blender with a little water and process to a
fine puree. Heat the butter or ghee in a 5.5ltr (10 pint) pan or
use 2 smaller ones. Stir-fry the garlic puree for 5 mins. Place
the ginger in the blender with some water and blend to a fine
puree. Add the ginger to the garlic fry for 5 more mins.
Meanwhile puree the onions and coriander with a little water, in
batches and adding each one to the pan when it is ready. Cover and
cook for a further 30 mins over a gentle heat, stirring
occasionally. Puree the carrots and the tomatoes with their juices
and add them to the pan. Cook the mixture for a further 5 mins and
add the soup, curry paste and salt to taste. Simmer for a further
30 mins, adding a little water if necessary to maintain a
reasonable thick consistency.
Freezing:
This is recommended. Divide puree into equal portions. 14oz
containers filled with �pint of puree serves a curry for 4. Place
in the freezer, when solid, turn out and transfer to freezer bags
to save space. Freeze until needed.
Arfon.
|
| 56.75 | TIKA MASALA | SNO78A::BALL | VIDI VICI VINI | Mon May 17 1993 21:17 | 3 |
| Thanking you very much.
Paul...
|
| 56.76 | moose.. | PEKING::CABELE | | Tue Jun 22 1993 06:24 | 6 |
| Ever maid an Artic moose vidalu(sp) extra hot .. 8^)
ED...
|
| 56.77 | Better late than never? | CCAD23::TAN | FY94-Prepare for Saucer Separation | Sun Oct 31 1993 04:32 | 58 |
| re .65 This may help.
Rhogan Josh Gosht
=================
1.5 lbs lean lamb, cubed
4 fl. ozs yoghurt
salt
0.5 lb onions, roughly chopped
2" fresh ginger, chopped
3 cloves garlic
14 ozs tomatoes
8 dessertspns ghee
1 Tbsp chopped coriander
Spices A:
3 green cardamoms
3 cloves
3 small pieces cassia bark
1/2 tsp turmeric
1/2 tsp chilli powder
1 tsp coriander seed, ground
1 tsp cummin, ground
Spices B:
1 dessrtspn garam masala
2 tsp paprika
1/8 tsp red food colouring powder
1. Mix the lamb, yoghurt, spices A. and salt. Let stand for 6 hrs. (or
overnight).
2. Puree together the onions, ginger, garlic and tomatoes.
3. Melt ghee in a pan and add the puree. Put lamb into a separate pan
and cook both for 20-30 minutes, stirring the lamb occassionally to
prevent sticking.
4. Combine the two mixtures and cook for a further 30 minutes (or until
meat is tender).
5. Add Spices B. and fresh coriander and cook for a further 5 minutes
before serving.
Note: if the curry dries too much during cooking, add a little water.
You can also combine the two (step 4.) in a casserole and bake in
a pre-heated oven at 375 F for 45 minutes. Then add Spices B.
and return to the oven to finish; about 15 minutes.
I think it's sometimes called Moghul Red Lamb. Hope its what you're
after.
Joyce
|
| 56.78 | It's OK. I'm still watching and waiting | STAR::DIPIRRO | | Mon Nov 01 1993 11:43 | 5 |
| I usually have most of the ingredients listed around the house....
but "cassia bark" is a new one on me! I don't recall ever seeing this
anywhere. What is it? Where can I find it? And would the recipe still
work OK without it?
Thanks - Better late than never!
|
| 56.79 | wild guess | GOLLY::CARROLL | a work in progress | Mon Nov 01 1993 13:08 | 4 |
| Well, I know that cinnamon comes from cassia, so at a guess, maybe
cassia bark is cinnamon stick?
D!
|
| 56.80 | Same thing only different! | TANG::RHINE | Jack, OpenVMS Training Product Manager | Mon Nov 01 1993 15:35 | 3 |
| There are two types of cinnamon, true cinnamon and cassia (Indian
cinnamon). Cassia is a bit stronger, but the two varieties can be used
interchangably.
|
| 56.81 | Thanks... | STAR::DIPIRRO | | Tue Nov 02 1993 08:03 | 2 |
| Ah, that's the clue I needed. Thanks. I can probably find it at the
East-West Indian grocery store in Lamplighter Square here in Nashua.
|
| 56.82 | One other question while I'm at it... | STAR::DIPIRRO | | Wed Nov 03 1993 13:31 | 4 |
| I had another question as I looked more closely at the recipe. In
step 3, you "cook the lamb" in a separate pan. Do you try to separate
the lamb from its marinade ingredients before doing this or just dump
the whole thing into the pan?
|
| 56.83 | | CCAD23::TAN | FY94-Prepare for Saucer Separation | Wed Nov 03 1993 17:15 | 10 |
| re .82
I cook the lamb with its marinade. The "separate pan" refers to the fact that
the puree needs to be cooked to that "aromatic" stage, before combining with
the lamb. I've actually cooked them in the same pan before, (ie. no pre-cooking
of either) and found that it does make a difference to the texture of the meat
as well as the consistence. Cooking in a separate pan to start with, is worth
the extra effort.
Joyce
|
| 56.84 | CURRIES still exist? where? | LGP30::FLEISCHER | without vision the people perish (DTN 297-5780, MRO2-3/E8) | Sat Oct 28 1995 11:34 | 3 |
| Does the SHAWB1::CURRIES conference still exist?
Bob
|
| 56.85 | Doesn't look like it | MILE::PRIEST | the first million years are the worst | Wed Nov 01 1995 07:10 | 7 |
| .84> Does the SHAWB1::CURRIES conference still exist?
It moved to SHAWBY::CURRIES for a while, but it now seems to have
disappeared from there too.
Jim
|
| 56.86 | GAENG PHET MU MAKEUA - Pork & Aubergine Curry | SNOFS1::TUNBRIDGEA | Ghost in the Machine :-) | Tue Jan 16 1996 06:20 | 43 |
|
Got this from a Thai cookbook (Foods of the World: Thai
Cooking) which even tells you how to make the curry pastes
etc from scratch! I cheated and used a store-bought paste ...
but this has now become a family favourite. I've also modified
the recipe failry substantially, but have indicated both ways
below.
PORK AND AUBERGINE CURRY WITH BASIL
===================================
2 cups/16 fl.oz/500ml coconut cream
2 Tbsp red curry paste
2lb/1kg lean pork, cut into strips (I use half that for this
much coconut
cream)
6 japanese or thai aubergines, (I use 1 medium aubergine,
stemmed and cut into 1/2"/1cm rounds thinly sliced)
2 kaffir lime leaves, slivered (I use rind & juice of 1 lime)
3 red chillies, stemmed, seeded and slivered } if you want
3 green chillies, stemmed, seeded and slivered } to die!! :-)
3 Tbsp fish sauce
1 tsp sugar
Basil leaves to garnish (I put chopped basil in the sauce)
1. Heat 1/4 cup/60ml of the coconut cream in a wok or pan.
Stir in the curry paste and cook 2 min or until fragrant.
2. Add the pork and cook 2-3 min, stirring to coat in the
paste.
3. Add remaining coconut cream, aubergines, lime leaves and
chillies and cook over medium heat until the coconut cream
is oily and thickened and the aubergine is tender but not
mushy, about 10 minutes.
4. Add the fish sauce and sugar, stirring to dissolve the
sugar.
5. Transfer to a serving bowl and garnish with basil leaves.
|
| 56.87 | cassia vs. cinnamon | lspace.zko.dec.com::winalski | PLIT happens... | Wed Feb 21 1996 17:57 | 12 |
| RE: .78
A write-up on the subject in the circular I got from a mail-order
spice place explains cassia bark vs. true cinnamon. They are the
bark of two closely-related species of trees. True cinnamon has the
subtler flavor and comes from India. The usual "cinnamon" that we
get in the USA is in fact cassia bark, and has a less refined
character. True cinnamon is hard to get in the USA (although I
expect many oriental groceries carry it). So if a recipe calls for
cassia bark, just use ordinary stick cinnamon.
--PSW
|
| 56.88 | Jalfrezi anyone ?? | PATE::POUNDER | | Fri Nov 08 1996 15:29 | 10 |
| 56.89 | here's a Chicken Jalfrezi recipe from the Web | ORION::chayna.zko.dec.com::tamara::eppes | Nina Eppes | Fri Nov 15 1996 17:10 | 47 |
| 56.90 | Thanks...it was great | PATE::POUNDER | | Mon Nov 18 1996 16:24 | 5
|