Why soooo hard you ask? every recipe uses 'curry powder' or 'curry paste' - does no one make food from scratch knowing what the ingredients are? Well it turns out you have to know what you are looking for - can't be looking for Roti Canai - seems that's just the roti and it is served with many many different types of curries. If you search for Roti Canai Curry or Malaysian curry you get all the recipes with 'curry paste'.
Finally I found one of the curries names 'Kari Ayam' and found the curry paste recipe!!
Going to try this out tomorrow: Nonya Food - Kari Ayam
Perfect recipe when its snowed outside and am stuck at home - going to eat a nice spicy chicken curry with flaky roti paratha. mmm.
Showing posts with label Curry. Show all posts
Showing posts with label Curry. Show all posts
Saturday, January 30, 2010
Friday, December 25, 2009
Goa fish curry
I also in the past few months made the Goa Fish curry from Cameilla Punjabi's book pg 140 and it turned out to be awesome! It tasted just like any restaurant fish curry I had in India. I'll be cooking it again in the next 2 weeks while my parents are visiting. Shall post my modified version of the recipe. Last time I made it I put the fish in the curry per the recipe and I didn't care for this - as an end product you get an awesome curry but the fish is a boiled pieces of overcooked fish.. Instead this time I am thinking I'll take some small trimmings of fish and add it to the curry for flavor; but take fish filles and pan fry them separately. This way I can cook the fish perfectly and while serving I can have the rice with curry topped with a piece of pan fried/broiled fish ...yum.
Parsee Red Chicken Curry
This is a recipe I made using Cameilla Punjabi's book - pg 124. My main beef with the recipe is the cooking time for onion is wayyy off and since I can't get Kashmiri chili's my gravy instead of looking red looks like a grey/brown slurry. This gravy is very potent and has a pungent indian spice smell. Taste is good - but below that of the cashew gravy recipe. While this recipe might not be as tasty as the cashew gravy recipe it's quite a bit faster to cook so worth it on a weekend when u need to make a tasty chicken curry.
Indegredients:
1 1/2 lb chicken breast cubed into small pieces
2 tomatoes (small) finely chopped - I don't see why you can't use 1/2 a can of crushed tomatoes
5 dried Red chilis (recipe calls for 10 Kashmiri chilis - I just had standard dried red chilis which are hotter but don't have any color)
1 8oz can of coconut milk
Spice Mix:
1/2 teasp cumin seeds
1 teasp corriander seeds
1 teasp sesame seeds
4 cloves
8 peppercorns
1in cinamon stick
3 cardamon
1 in ginger - chopped into pieces
4 cloves garlic-
1 large onion - coarsely chopped
1 teasp red wine vinegar (recipe calls for apple vinegar)
1/2 teasp store bought garam masala
1) Roast spice mix in pan over low-medium heat for 5 min (heat up pan on low-medium and toss in spices - never have any oil or anything in pan. it should be a dry hot pan)
2) Soak the red chilis in bowl of luke warm water - 15 min
3) Put roasted spice mix, chilis, ginger, garlic, onion into a blender and make into paste - add water if necessary to make into paste.
4) Heat pan over medium heat - add oil to coat bottom of pan. Once oil is hot add blended paste from step 3. Let cook for 20 min - want onion to cook.
5) Add chicken tomato and cook for another 10 min
6) Add chicken and let cook for 10 min
7) Add coconut milk and let it cook for 10 min
8) Add the red wine vinegar and stir in the garam masala - cook 5 min
9) at this point recipe suggests if too spicy add in a bit of cubed boiled potato or add 1/4th cup of water - I didn't do either - and yes it was spicy!
My curry's color was not red it was a brown/grey slurry. So don't worry if 'Red Chicken Curry' is not red it still taste good.
Enjoy over rice or a chapati.
Indegredients:
1 1/2 lb chicken breast cubed into small pieces
2 tomatoes (small) finely chopped - I don't see why you can't use 1/2 a can of crushed tomatoes
5 dried Red chilis (recipe calls for 10 Kashmiri chilis - I just had standard dried red chilis which are hotter but don't have any color)
1 8oz can of coconut milk
Spice Mix:
1/2 teasp cumin seeds
1 teasp corriander seeds
1 teasp sesame seeds
4 cloves
8 peppercorns
1in cinamon stick
3 cardamon
1 in ginger - chopped into pieces
4 cloves garlic-
1 large onion - coarsely chopped
1 teasp red wine vinegar (recipe calls for apple vinegar)
1/2 teasp store bought garam masala
1) Roast spice mix in pan over low-medium heat for 5 min (heat up pan on low-medium and toss in spices - never have any oil or anything in pan. it should be a dry hot pan)
2) Soak the red chilis in bowl of luke warm water - 15 min
3) Put roasted spice mix, chilis, ginger, garlic, onion into a blender and make into paste - add water if necessary to make into paste.
4) Heat pan over medium heat - add oil to coat bottom of pan. Once oil is hot add blended paste from step 3. Let cook for 20 min - want onion to cook.
5) Add chicken tomato and cook for another 10 min
6) Add chicken and let cook for 10 min
7) Add coconut milk and let it cook for 10 min
8) Add the red wine vinegar and stir in the garam masala - cook 5 min
9) at this point recipe suggests if too spicy add in a bit of cubed boiled potato or add 1/4th cup of water - I didn't do either - and yes it was spicy!
My curry's color was not red it was a brown/grey slurry. So don't worry if 'Red Chicken Curry' is not red it still taste good.
Enjoy over rice or a chapati.
Cashew chicken with Kaala masala
Made this chicken by using a recipe from Camellia Punjabi's book (pg 112). Turned out to be pretty darn tasty but the color of my dish in no way matches the picture shown in the book. My curry looks like a grey slurry - something out of a gulag movie rathe rthan a burnt brown shown in the book... Well it taste great so I'll definitely be making it again. Below is the recipe with my modifications. I have found a pet recipe peeve - in all these recipes it says sautee onions for 10 min or 5 min! Heck no i'd be eating raw onions if I did this - i have to sautee them for almost 20-30 min to get any results. What gas/cooktop do these authors use?
Kaala masala translates into Black masala - this is a type of spice mixture used in Maharashtra.
Since I had 1/2 the chicken I halfed some of the indegredients (some :)
Ingredients:
1 1/2 lb boneless chicken breast - cubed into small pieces (ask the butcher to do this to save you time)
1/2 cup of dry grated coconut (you can use fresh if you have it) - make sure you don't use the sweetened dry
6 large garlic cloves
1in piece of ginger - minced
2 tbsp coriander seeds
1 teasp cumin seeds
2 dried red chillies (so the book says use kashmiri chilies - I use whatever crap dried red chilies I got from indian store - I think this is my culprit for no color to my gravy)
4 cloves
2 in cinamon stick
4 oz cashews (I used 1/2 a cup) - use non roasted, non salted, shelled
1 large onion - finely diced
oil
1) Heat a large pan on low-medium heat (4) , once heated throw in dry coconut, coriander seeds, cumin seeds, ginger, garlic, red chilies, cloves, cinamon. After 5 min add 1/2 of the cashews.Let the coconut toast (becomes brown). After coconut is brown take pan off heat and let it cool for 10 min. Put this mixture in a blender / food processor and make into fine paste.
2) Add oil to pan and throw in the 1 onion finely diced - let it cook for 20 min till brown. Add the diced onion into same blender as step 1 and blend into step 1 paste.
The recipe calls for adding the onion in step 1 but i found my coconut would burn before the onion cooked so I separated it.
3) Separately using a coffee grinder or mortar/pestle grind the remaining cashews into a fine powder and mix with litte water to form a paste/slurry and set aside.
4) In large pan over medium heat - heat some oil (oil enough to coat the bottom of pan in a thin layer) - add mixture from steps 1&2. Let it simmer for 10-15 min.
5) Add in the cashew slurry from step 3 and let it cook 5 more min.
6) Add the chicken and mix into gravy - cover and let chicken cook - 10 min
7) Add 1 1/2 cup water and let the curry simmer - add salt to taste
8) pour into serving dish and throw some whole cashes on top (roasted or non roasted cashews)
As I said it doesn't look all that great as my chilis didn't give off any color so there are no pics.
Kaala masala translates into Black masala - this is a type of spice mixture used in Maharashtra.
Since I had 1/2 the chicken I halfed some of the indegredients (some :)
Ingredients:
1 1/2 lb boneless chicken breast - cubed into small pieces (ask the butcher to do this to save you time)
1/2 cup of dry grated coconut (you can use fresh if you have it) - make sure you don't use the sweetened dry
6 large garlic cloves
1in piece of ginger - minced
2 tbsp coriander seeds
1 teasp cumin seeds
2 dried red chillies (so the book says use kashmiri chilies - I use whatever crap dried red chilies I got from indian store - I think this is my culprit for no color to my gravy)
4 cloves
2 in cinamon stick
4 oz cashews (I used 1/2 a cup) - use non roasted, non salted, shelled
1 large onion - finely diced
oil
1) Heat a large pan on low-medium heat (4) , once heated throw in dry coconut, coriander seeds, cumin seeds, ginger, garlic, red chilies, cloves, cinamon. After 5 min add 1/2 of the cashews.Let the coconut toast (becomes brown). After coconut is brown take pan off heat and let it cool for 10 min. Put this mixture in a blender / food processor and make into fine paste.
2) Add oil to pan and throw in the 1 onion finely diced - let it cook for 20 min till brown. Add the diced onion into same blender as step 1 and blend into step 1 paste.
The recipe calls for adding the onion in step 1 but i found my coconut would burn before the onion cooked so I separated it.
3) Separately using a coffee grinder or mortar/pestle grind the remaining cashews into a fine powder and mix with litte water to form a paste/slurry and set aside.
4) In large pan over medium heat - heat some oil (oil enough to coat the bottom of pan in a thin layer) - add mixture from steps 1&2. Let it simmer for 10-15 min.
5) Add in the cashew slurry from step 3 and let it cook 5 more min.
6) Add the chicken and mix into gravy - cover and let chicken cook - 10 min
7) Add 1 1/2 cup water and let the curry simmer - add salt to taste
8) pour into serving dish and throw some whole cashes on top (roasted or non roasted cashews)
As I said it doesn't look all that great as my chilis didn't give off any color so there are no pics.
Sunday, September 20, 2009
Kokni Cauliflower & Kerala Chicken Masala
What's this Sunday nights cuisine? More from another blog 'live to eat'.
Last time I made 'Chicken Curry With Tamarind' and I found the curry a bit too weak for chicken but found it very much like the curry that my mom makes using Cauliflower - so today I made the curry and used Cauliflower! Turned out good - but I had decided to improvise and make it a bit 'Maharashtrian' by adding a bit of sugar - turns out my hand was a bit too liberal... Not bad but could have done with less sugar.
Offcourse I have to eat meat during the week - since the Tamrind curry turned out decent I am trying out another curry from the same blog: 'Kerala Chicken Masala' - will see how it turns out - the recipe is pretty straight forward....
(few hrs later)
Kerala chicken is fire! Awesome tasty but holy fire!
will post pic and recipe later - didn't deviate too much from the original recipe linked above - substituted actual tomatoes with tomato sauce, and instead of two cups of water used 1 cup of water. I like my gravies to have a bit of a body not to watery.
Last time I made 'Chicken Curry With Tamarind' and I found the curry a bit too weak for chicken but found it very much like the curry that my mom makes using Cauliflower - so today I made the curry and used Cauliflower! Turned out good - but I had decided to improvise and make it a bit 'Maharashtrian' by adding a bit of sugar - turns out my hand was a bit too liberal... Not bad but could have done with less sugar.
Offcourse I have to eat meat during the week - since the Tamrind curry turned out decent I am trying out another curry from the same blog: 'Kerala Chicken Masala' - will see how it turns out - the recipe is pretty straight forward....
(few hrs later)
Kerala chicken is fire! Awesome tasty but holy fire!
will post pic and recipe later - didn't deviate too much from the original recipe linked above - substituted actual tomatoes with tomato sauce, and instead of two cups of water used 1 cup of water. I like my gravies to have a bit of a body not to watery.
Monday, September 7, 2009
Chicken Chettinad
Review of end product: a bit too sweet - should have reduced the amount of onion, perhaps use smaller onions. Have never eaten Chicken Chettinad so I don't have a reference point but the end product of this recipe is yummy - not as yummy as the west indian chicken curry made few weeks back - but still a good curry recipe that I'd definitely use again and would not mind serving guests.
Got recipe from http://solaiachiskitchen.blogspot.com/2008/03/chettinad-chicken-authentic-chettinad.html
Mods to the recipe:
1) I didn't have mint leaves
2) Figured out that Biringi leaves means bay leaves.
3) Used about 6 curry leaves
4) Didn't have kuzhambu milagai thool - used Priya Sambar Masala - 1 teasp
5) Instead of using 2 tomatoes I used 1/2 cup tomato sauce
6) Instead of using garlic - I used 12 pods of frozen garlic paste (Dorot) - 6 pods for her 10 garlic cloves, and 4 pods of Ginger - for her 1/2 in ginger.
Saute tomato paste:
End Product:
Recipe: (from Solai's blog - wanted it in mine with my small modifications for safe keeping :)
Ingredients
Chicken-1.3 lb
1 big onions
1/2 cup tomato paste
Garlic 10 pods (or 12 dorot pods of frozen garlic)
To grind No1
Ginger ½ inch piece (or 4 pods frozen dorot ginger
1 onion
Garlic-10 pods
Green chillies-2
Chili powder-1 table spoons
Coriander powder-2 table spoons
To grind No2
Coconut grated-5 table spoons (frozen - thaw and measure)
Cashew nut-10
Fennel seeds-1 teaspoon
To season
Cinnamon-2 pieces or 1/2 teasp of powder
Fennel seeds-1 teaspoon
Clove-2
Cardamom-2
Bay leaf - 3
Mint leaf (didn't have any)
Curry leaf (6 small ones)
To marinate
1 teaspoon kuzhambu milagai thool - Didn't have any used Priya Sambar masala
Salt-1 teaspoon
2 Tbsp Sour cream
Ginger garlic paste-1 teaspoon - used ginger powder & garlic powder
Procedure
(all on 5 heat - just below medium)
Mince all onions and garlic put aside for sauteeing and for grind 1.
Heat oil in large pan. Season the oil with the items given in ‘to season’
Add 1 chopped onion and saute - 15 min - till onion starts to brown.
When the onions turn transparent add the garlic (10 cloves mashed or 6 pods - thawed), sauté for 2 min
Add tomato paste. Sauté till the whole thing gets creamy. - cooked for 10 min - add very little water if needed.
Add the grinded paste of items given in No 1. Sauté it for a while - 10-15 min - want to cook the onion in grind1.
Put masala to side of pan add chicken - let it sit for 2-3 min till bottom is brown then combine with masala
Reduce stove to 4 - cook for 10 to 15 minutes.
Once chicken is cooked increase heat to 5.
Once the curry gets thick add the masala grinded with the items given in No2 and mix nicely
Cook for another 10 minutes.
Add a bit of water if needed as you are cooking so you don't burn the masala as its cooking.
Once you start seeing oil remove from heat - you are done!
Sunday, August 9, 2009
West Indian Coconut Chicken Curry
Yum!
Per prior post I decided to do Emril's West Indian Coconut Chicken Curry - holy heat! I used Emri's recipe with my own method and proportion modifications....My modifications to Emril's recipe: 1) I scaled down the proportions for almost all spices by half - cept the cloves. Also instead of using two scotch bonnets I used 2 jalepenos (1 de-seeded). 2) I didn't simmer the whole thing for 1 1/2 hr - why? I was using cubed chicken breast - am thinking I'd have gotten rubber chicken in 1 1/2 hr... 3) Instead of cooking the chicken first and then tossing in the onions, I did the standard Indian thing - let the onions sweat added the ginger, garlic, and spice powder.. let it smell up the whole house then tossed in the chicken and browned it. After the chicken was browned I added the rest of the spice powder, coconut milk, brown sugar and 1/4 cup of chicken stock (istead of 1).
The taste - very pungent. It reminds me of a cross between Singapore Curry Noodles (the curry taste) and Malaysian Roti Paratha.... the curry is very strong. Istead of eating it with Roti I've made some coconut rice (recipe below)
Recipe for Rice:
2 wati rice - rinse thoroughly
1 wati thin home made coconut milk
1 tbsp butter
1/2 wati chicken stock
3/4th wati water
Salt, and fresh ground pepper.
Yum.
Coconut & Chicken what to make?
I need to finish the coconut milk I made last weekend along with the ground coconut. So what chicken dish to make? In searching through food network I encountered two interesting recipies
1) Tyler Florence - Spicy Chicken Coconut curry: http://www.foodnetwork.com/recipes/tyler-florence/spicy-chicken-coconut-curry-recipe/index.html
This seems too traditional indian and I am wanting to try a different flavor.
2) Emril's West Indian Curried Chicken: http://www.foodnetwork.com/recipes/emeril-lagasse/west-indian-curried-chicken-roti-recipe/index.html
hmm sounds very interesting - I'll try this. Instead of the roti I am going to try and make coconut rice like the one they serve with Hinanise Chicken rice at Merlion...
More to come after the cooking.
1) Tyler Florence - Spicy Chicken Coconut curry: http://www.foodnetwork.com/recipes/tyler-florence/spicy-chicken-coconut-curry-recipe/index.html
This seems too traditional indian and I am wanting to try a different flavor.
2) Emril's West Indian Curried Chicken: http://www.foodnetwork.com/recipes/emeril-lagasse/west-indian-curried-chicken-roti-recipe/index.html
hmm sounds very interesting - I'll try this. Instead of the roti I am going to try and make coconut rice like the one they serve with Hinanise Chicken rice at Merlion...
More to come after the cooking.
Saturday, August 1, 2009
Lazy Saturday South Indian Chicken
On a lazy Saturday, I decided to try cooking something different from the usual chicken. I usually cook chicken using a few standard recipe's - Chinese (soy, oyster sauces), Thai (pre-canned paste), Indian (Tikka masala). A co-worker who is South Indian gave me some chicken to try last week - it was delicious! When I asked him for the recipe - he didn't quite have one. Completely understandable - I often concoct stuff and don't follow any recipe. Searched Google for 'South Indian Chicken' and found a recipe that looked decent on epicurous.com - I made some adjustments and gave it a try.Left is a picture of the chicken while it was still being cooked. The spice mixture used in this dish was excellent with a flavour profile quite different from the usual north Indian Garam Masala flavour.
The final product turned out to be very flavourful BUT quite mild - a bit on the sweet side due to the onions. Note to self - add quite a bit more Cayenne pepper/chili powder and a few little chilli's next time. Below is the recipie I followed (adjusted from the epicurous.com recipe)
Spice Powder: (makes 3 tbsp)
Roast in a thick bottom pan the following - don't let burn. Soon as you smell stuff and the coriander seeds turn brown take it off the heat.
1tbsp Coriander seeds
1tbsp fennel seeds (very nice flavour)
1 teasp cumin seeds
6 cloves (should have added more as dish didn't have enough heat)
2 cardamon pods (forgot these completely - doesn't seem to have mattered)
1/2 teasp ground cinamon
1/2 teasp peppercorns (should have added more)
2 teasp turmeric (recipe called for 1/2 tbsp..)
1 teasp chili powder
Coconut milk
I decided that the canned one is wayyy too creamy so using the epicurious.com recipe I made the milk - turned out to be pretty good.
1 cup shredded frozen wet coconut - added to this 1 1/2 cup of boiling water. Let it sit for a while then put in a blender and let it sit for 1 hr and then strained it.
Curry
1 1/2 clove garlic
1 inch ginger
1 Jalapeno (shouldn't have deseeded)
take above three make a paste (or mix together in a chopper/food processor)
2 medium white onions finely chopped
3 cilantro stems with leaves finely chopped
1/2 breast chicken - cut into cubes
1 chicken thigh - cut into cubes
Marinate chicken in 1/2 tbsp of spice powder, oil, salt for 1 hr.
1 teasp black mustard seeds
2 tbsp above spice powder
1 cup coconut milk
1/2 teasp tamarind paste concentrate dissolved in 1 teasp water
Salt to taste
(all done on medium heat)
Hit a bit of oil (coat the pan) - once heated brown the onions well. Once onions are browned put them to the side of pan so they don't get heat. Heat some more oil and add black mustard seeds - once these start to pop add the spice powder - let oil change colour and let the aroma fill the air (mix into oil and stir for 15-20 sec). Add ginger/garlic/chili paste - saute for 15 sec. Add chicken and let cook. Add chopped cilantro. At this point I should have added some whole peppercorns... after the chicken was almost cooked I added the tamarind water. Let chicken cook some more (15 min total since adding chicken). I added coconut milk - covered pan and let cook for 5 more min.
Smells AMAZING! Taste good - need to adjust heat by adding more pepper, cloves and chili powder
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