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 Posted: Wed Jan 14, 2009 2:17 am
Ok this topic is on curry i'll be posting curry recipes on here at least once a week and I hope you enjoy them ^_^. "IMPORTANT PLEASE READ THE WHOLE RECIPE BEFORE COMENCEING THE COOKING"
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Posted: Thu Jan 15, 2009 11:04 pm
Assorted Mushroom Curry:
Ingredients(Serves 4)
- 1 Bag Shiitake Mushroom
- 1 Bag Shimeji Mushrooms
- 1 Bag Enoki Mushrooms
- 1 Bag Maitake Mushrooms
- 1 1/2 large onions
- 5 Medium-Sized Tomatos
- 2-3 Gloves of Garlic (Depends on how much you like garlic)
- 2 Slices of ginger
- Curry Powder
- 300g of plain yogurt
- 120ml of veggie oil
- Salt small amout
Directions:
Step 1- Remove the stem from all the mushrooms, and then wash them thoroughly. Afterwards chop them into desired sizes.
Step 2- Heat up the oil inside a stir fry pot, then saute the pre-cut onions until they get a golden brown colour.
Step 3- Next add in crushed garlic and crushed ginger, as well as the curry powder(the amount of the powder depends on how spicy you want the curry to be) and stir well.
Step 4- Chop the tomatos into chunks, and add it into the pot along with the yogurt.
Step 5- Once the tomatos are well cooked, add in the assorted mushrooms. continue to cook on low heat and adjust the flavors with small amounts of salt.
Step 6- Complete and ready to serve along with your choice of pasta or rice.
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Blade-Bearer Ian Vice Captain
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Posted: Fri Jan 16, 2009 1:02 am
Are you talking about fresh or dried mushrooms? They're mainly sold in bulk where I live.
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Posted: Fri Jan 16, 2009 10:52 pm
Well fresh mushrooms make it sweeter and dried mushrooms makes the curry come out stronger.
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Blade-Bearer Ian Vice Captain
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Posted: Sun Jan 18, 2009 6:29 am
Otucon Well fresh mushrooms make it sweeter and dried mushrooms makes the curry come out stronger. How much is in "a bag"? Again, mushrooms are mainly sold in bulk or by the pound where I live
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Posted: Sun Jan 18, 2009 10:30 pm
Well it depends on how much you like mushrooms but if I were to say by the book i'd say 3-5(fair sized) of each mushroom because these mushrooms are huge mabey even less will be needed.
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Posted: Sun Jan 18, 2009 10:31 pm
Pumpkin Curry:
Ingredients (Serves 4)
- 300g Pumpkin
- 1 Onion
- 1 Cup Of Water
- 1 Cup Of Milk
- Pinch Of Cinnomon (Powder)
- Chicken Soup Base
- 1 Block Of Butter
- Salt and Pepper (to modify flavor or even make a pumpkin bisque)
- 1 Cup Of Tomato Sauce
- 2 Gloves Of Garlic
- 2 Slices Of Ginger
- 1 Bayleaf
- 3-4 Chilli Peppers
- 1 Tsp Of Clove Spice (Powder)
- 1 Tsp Of Fennel Seeds (Crushed)
- 1 Tsp Of Cardamon Seeds (Crushed)
- 1 Tsp Of Coriander Seeds (Crushed)
Directions:
First Part - Making The Broth
Step 1: First cut the pumpkin in half, remove the skin and seeds before cutting it into thing slices (about 5mm)
Step 2: Put the butter into the pot at high heat and then put in "some" julienned(thinly sliced) onion.
Step 3: Stir the contents of the pot for a bit(Make sure the butter has melted) Add in water, chicken soup base, and "some" pumpkin slices.
Step 4: Put the contents of the pot and the milk into a blender, Add salt and pepper and then blend the ingredients into a homogeneous mixture.
Step 5: With a strainer, strain the contents of the blender into the pot (to remove the solid remains) over medium heat.
Step 6: Taste the broth and add in salt and pepper, and cinnomin powder to your preferences. Keep on meduim heat.
Second Part - Making The Curry
Step 1: First heat up a Tablespoon of oil in the pot over high heat. Then add in the bayleaf and the chilli-peppers.
Step 2: Add in crushed garlic, ginger and the left over onions into the pot, and stir evenly.
Step 3: When the onions become carmelized(golden brown colour) Put in the left over pumkin (cut into bite sized rectangles) with tomato sauce the four mixed spices from the ingredients list. Stir evenly.
Step 4: Bring the ingredients to a boil and adjust the flavor with salt and pepper(turn off the stove)
Step 5: Now pour the contents of the pot over the broth (from part one) into a medium sized bowl. Your done.
P.s. - This is best served with rice or bread.
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Posted: Tue Jan 27, 2009 4:49 pm
Keema Matar Curry
Ingredients:
- 1 Onion (Diced)
- 3 TBSP Canola Oil
- 2 Bay Leaves
- 5-7 Chile Peppers
- 2 TBSP (Reg)Curry Powder
- Salt (To your liking and adjust flavor)
- 500g Ground Beef
- 1/2 Cup Tomato Sauce
- 1 Cup Frozen Peas
- 2-3 Gloves Garlic
- 2 Slices Ginger
- Indian Curry Powder (To your liking and Strengh)
Dicrections:
Step 1: First pour in the canola oil and allow it to heat up, then add in diced bayleafs and chili peppers(Better to leave the seeds out) To let it sautee a bit.
Step 2: Add in the already diced onions and let it carmelize(golden brown).
Step 3: Once the aroma of the onions come out, add in the regular curry powder(not indian curry powder) and the ground beef.
Step 4: After the beef changes colour(note NO REDNESS ON BEEF) add in the tomato sauce and peas and add in some water so the beef does not become too dry, cook on low heat for 20-30 mins.
Step 5: Add in the grated garlic and ginger into the pot, add in the amout of salt and indian curry powder to your preferences, stir the ingredients evenly, and then your ready to serve.
P.s. - goes good with rice or pasta and add cheese if you don't like spicy things, and if you don't eat beef you can subsitute it for ground pork.
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