Nuffnang Ads

Followers

Wednesday, November 22, 2017

CHILLI PORK WITH CURRY LEAVES

Easy to prepare yet it is a lovely, tempting curry.  Tasty, aromatic and deliciously thick.  Great with rice, fresh salads or cucumber raita.  
Cucumber Raita
For this recipe, there is no water added to cook the meat except for the moisture from the meat and coconut milk.  
Notice the moisture/liquid from the meat
According to the chef, this recipe is from the state of Andhra Pradesh, India where the hottest chillies are produced in abundance. I have no idea why Chinese 5 spice powder is added in this curry.
Thanks to Joyce for highlighting this recipe.
Recipe adapted from the book ‘500 Curries’ with slight modifications
Ingredients
600 gm shoulder neck pork - cut chunky pieces or big cubes
1-2 sprigs curry leaves
1 onion - thinly sliced
2 cloves garlic - crushed
1 inch piece ginger - grated
2 tbsp cooking oil
2-3 tbsp meat curry powder
1/2 tbsp chilli powder
1/2 tsp Chinese 5 spice powder
1/2 tsp tumeric powder
80 ml coconut milk
salt to taste [1/2 tsp]
  1. Mix all the powder ingredients in a small bowl [if you like, can add in some water to make a paste].
  2. Heat oil in a non stick pan, saute onions, garlic, ginger, curry leaves [for extra flavour, keep some to add in together with coconut milk] and salt.  Stir well.
  3. Add in the pork slices and stir over medium heat until meat slices and firm and well coated with the paste. Keep stirring until oil separates.  Cover the pan with lid and  leave to cook for 20 minutes or until meat is tender.  The meat pieces will be steam cooked with the juices from the meat.
  4. Stir in the coconut milk, cover to cook for another 10 minutes or until sauce is thick.  Stir in remaining curry leaves.
  5. Dish up to serve with rice and cucumber raita [optional].
Cookbook Countdown
I am sharing this post with Cookbook Countdown Event #23 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively 

Monday, November 20, 2017

SOUR FISH CHILLI STEW

The original name of this dish is Sour Fish, Star Fruit and Chilli Stew.  My hubby has selected this recipe for me to try but mentioned to substitute the star fruit with cucumbers.  Just to please him, I followed his request, thus have to omit the star fruit for the title too.

Like what the chef described, this dish is somewhere between a stew and a soup.  Honestly, I am not sure if this is similar to our Malaysian curry 'Assam Belai' and I don't think so.  
Anyway, this curry is quite nice, appetising, sourish and aromatic.  The recipe does not mentioned seasoning but I did seasoned it with some salt and sugar to taste.  
Recipe adapted from the book ‘500 Curries’ with modifications



Ingredients
2-3 tbsp cooking oil
some shredded ginger
1-2 stalks lemongrass - bruised or sliced
450-500 ml water
1/2 cucumber - pith removed, cubed or sliced or 1 starfruit - thinly sliced
450 gm saltwater fish - cut chunky pieces
juice of 1-2 limes
some mint leaves or Basil leaves for garnishing
Ingredients For Curry Paste [Blended]
2-3 shallots
2-3 fresh red chillies
2 cloves garlic
1 inch piece ginger
2 candlenuts
1 tsp tumeric powder

  1. Peel shallots and garlic.  Cut all the paste ingredients into small pieces.  Blend in processor until fine, mix in the tumeric powder [you can use 25 gm fresh tumeric].
  2. Heat oil in a pot, stir fry curry paste until fragrant.  Add in the water, bring to boil for several minutes.  Add in the lemongrass and ginger, continue to boil then lower heat to simmer for 10 minutes.
  3. Bring to boil over medium high heat, slide in the fish pieces [make sure the water is enough to cover the fish slices].
  4. Simmer gently for 3-4 minutes, add in the cucumbers or star fruit and lime juice to taste.  Simmer until all ingredients are cooked through.
  5. Season with some salt and sugar to taste.  The curry tastes sourish.  Garnish with Basil leaves or mint leaves.
  6. Serve hot with rice.
Cookbook Countdown
I am sharing this post with Cookbook Countdown Event #23 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively 

Friday, November 17, 2017

YELLOW CHICKEN AND PAPAYA

I read through the recipe and realized that there is no oil used to cook this dish.   The curry paste is boiled in chicken stock, tamarind juice and coconut milk.  Looks are rather easy curry to cook after the curry paste is prepared.
Chef’s comment of this dish is ‘The pairing of slightly sweet coconut milk and fruit with savoury chicken and spices is a comforting, refreshing and exotic combination’.  It is savoury, sourish, non that spicy but aromatic.   Indeed this chicken curry dish is appetizing served warm with rice. 
Must compliment this curry recipe as I can enjoy a 'non-sinful' chicken curry that is healthy and without fats.   

Recipe adapted from the book ‘500 Curries’ with slight modifications


Ingredients For Curry Paste [Blended]
1-2 red chilli – cut small pieces
4 cloves garlic – peeled and crushed
3 shallots – peeled and cut small pieces
2 lemongrass – sliced
1 tsp ground turmeric
1 tsp belacan granules
Other Ingredients
250 gm skinless chicken breast – cubed
1 semi ripe or green papaya – seeded and sliced
300 ml chicken stock or water
2 tbsp tamarind juice
100 ml coconut milk
Juice of 1 lime
1 tbsp sugar and 1 tsp salt to taste
  1. Prepare the curry paste.  Set aside.
  2. Pour chicken stock and tamarind juice in a pan, bring to boil and stir in the curry paste.   Bring to boil again, then add in the coconut milk and seasoning.
  3. Bring to boil, add in the papaya slices and chicken pieces.  Stir frequently over medium heat for about 10-15 minutes until chicken is cooked through.  Taste to adjust seasoning.
  4. Stir in the lime juice, dish up and serve with steaming hot rice.
    Cookbook Countdown
I am sharing this post with Cookbook Countdown Event #23 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively 

Thursday, November 16, 2017

MUSHROOM CURRY WITH GARAM MASALA

I have never imagined canned mushrooms can be prepared this way and yet delicious.  The chef advised that this goes well with meat dishes and is also great to serve on its own as a vegetarian main course.  The distinctive flavor of mushrooms goes well the mixture of the spices used.  The mushrooms can be substituted with any other mushrooms [dried mushrooms, white mushrooms etc].
Personally, I feel this is great to serve with spaghetti.  The dish tastes savoury, sourish, spicy and aromatic.  This dish is nice and I love it.  Bookmarked to prepare this for my hubby's siblings who are vegans.

Recipe adapted from the book ‘500 Curries’ with modifications


Ingredients
2 cans button mushrooms – sliced
1-2 ripe tomatoes – blended [can you tomato puree]
Some coriander leaves for garnishing
1-2 tbsp oil
1 onion – finely chopped
1 fresh green chilli – seeded and chopped
2 cloves garlic – peeled and chopped
1 inch piece ginger root – chopped
Seasoning [Combined]
1 tsp cumin powder
1 tsp coriander powder
½ tsp garam masala
½ tsp ground black pepper
½ tsp turmeric powder
¼ - ½ tsp salt to taste
2-3 cardamon pods
  1. Heat oil in a pan, sauté onions and the remaining chopped ingredients until aromatic.
  2. Add in the spice seasoning, fry for 2-3 minutes, stirring all the time until fragrant.  Add the blended tomato and salt.  Bring to boil and simmer for 5 minutes.
  3. Add in the mushrooms and stir to mix. Cover and simmer over a low heat for 10 minutes or until the flavours are well absorbed.
  4. Dish up, garnish with chopped coriander before serving.
Cookbook Countdown
I am sharing this post with Cookbook Countdown Event #23 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively 

Nuffnang Ads

Blog Archive