Can't remember if I put any curry dishes out there, so here 'tis.
Homemade Japanese Curry Rice
From [No Recipes]
for the roux
3 Tbs butter
1/4 C flour
2 Tbs garam masala (or curry powder)
1/2 tsp cayenne pepper (add less if you want it mild or more if you want it spicy)
fresh ground black pepper
1 Tbs ketchup (or tomato paste)
1 Tbs tonkatsu sauce (or worcestershire sauce)
for the curry
2 tsp oil
2 large onions sliced thin
2 lbs chicken thighs cleaned and cut into chunks (you could also use beef, shrimp, or tofu)
2 carrots cut into chunks
4 C water
2 large yukon gold potatoes cut into large chunks
1 small apple peeled cored and pureed (I use a microplane)
2 tsp kosher salt (use less if you use regular salt)
1 tsp garam masala
1/2 C peas
Heat the oil in a large saucepan over medium low heat and add the onions. Saute the onions until they are golden brown and caramelized (about 30 minutes). Turn up the heat to high, add the chicken and brown.
Add the carrots, and the water then bring to a boil. Skim off any foam or oil that accumulates at the surface then lower heat to medium and add the potatoes, pureed apple, salt and garam masala. Simmer for about 30 minutes or until you can pass a fork through the carrots and potatoes and the meat is tender.
For the roux, melt the butter over medium low heat. Add the flour and garam masala, stirring until you have a thick paste. Add the cayenne pepper and some fresh ground black pepper and incorporate into the roux. Add the ketchup and tonkatsu sauce and combine. Continue to cook until the paste starts crumbling. Remove from heat and set aside until the meat and veggies are ready.
To make the curry, just laddle about 2 cups of liquid into the roux then whisk until it’s smooth. Pour this mixture back into the other pot and gently stir until thickened. Add the peas and heat through.
Serve over rice or noodles.
Spicy Vegan Potato Curry
4 potatoes, peeled and cubed
2 tablespoons vegetable oil
1 yellow onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 1/2 teaspoons cayenne pepper
4 teaspoons curry powder
4 teaspoons garam masala
1 (1 inch) piece fresh ginger root, peeled and minced
2 teaspoons salt
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 (15 ounce) can peas, drained
1 (14 ounce) can coconut milk
Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.
Gujarati Potato Curry
4 medium potatoes peeled and cubed
1 teaspoon(s) cumin seeds
½ teaspoon(s) mustard seeds
½ teaspoon(s) each of turmeric and asafoetida powders
1 teaspoon(s) red chilli powder
1 teaspoon(s) ginger-green chilly paste
1 tomato(es) finely chopped
1 tablespoon(s) sugar
1 cups(s) water
1 tablespoon(s) coriander-cumin seeds dry roasted and powdered
2 tablespoon(s) oil
salt to taste
finely chopped fresh coriander leaves to garnish
Heat the oil in a heavy-bottomed pan on medium level and crackle the mustard and cumin seeds. Add the asafoetida, turmeric and red chilli powders. Add the ginger-green chilly paste and saute briefly not letting it get dry. If it gets dry add a few drops of water and fry. Add the chopped tomatoes and fry for about 2 minute(s) or till they are soft and wilted.
Mix in the potato cubes along with the water, sugar and salt. Cover and cook on low level for about 15 minutes or till the potatoes are cooked and the gravy thickens. Mix in the coriander-cumin seed powder and keep covered for a while to trap in the aroma.
Garnish with finely chopped fresh coriander leaves.
Curried Mushroom with Peas
(Khumb Matar Masala)
2 cup(s) mushrooms diced
1 cup(s) shelled green peas
2 cup(s) water
3 each of cloves and green cardamoms
1" piece cinnamon
1 blade of mace (optional)
2 medium onion(s) chopped finely
1 tablespoon(s) finely chopped or ground ginger and garlic
1 cup(s) diced tomato(es)
1 teaspoon(s) each of hot spice mix (garam masala) and red chilli powders
1 teaspoon(s) each of turmeric and coriander powders
1 tablespoon(s) tomato puree
2 tablespoon(s) cashewnuts made into a paste
2 tablespoons butter / ghee (clarified butter) / oil
salt to taste
finely chopped coriander leaves for garnishing
Heat the butter / ghee / oil in a heavy-bottomed pan on medium level and lightly fry the cinnamon, cloves, mace (optional) and the cardamoms. Add the chopped onions and fry for about 3 minutes or till they are golden brown.
Add the ginger-garlic and fry briefly. Add all the dry spice powders and the diced tomatoes. Mix well and saute on medium level for about 3 minutes or till the fat leaves the sides of the pan.
Add the salt, water and bring to boil. Now add the diced mushrooms, peas, tomato puree and the cashewnut paste. Mix well. Cover and cook on medium level for about 5 minutes or till the peas are well cooked.
Garnish with finely chopped coriander leaves.
To make cashewnut paste, soak them in water for some time before grinding them.
Burmese pork and peanut curry
Ingredients (serves 4)
2 x 400ml cans coconut milk
1/4 cup red curry paste
1/3 cup fish sauce
1/4 cup grated palm sugar or brown sugar
2 lemongrass stalks, trimmed, cut into thirds, bruised
1kg shoulder pork, trimmed, cut into thin strips
2 small red chillies, deseeded, finely chopped
5 kaffir lime leaves, spine removed, shredded
1 cup roasted salted peanuts, ground steamed jasmine rice, to serve
Combine coconut milk, curry paste, fish sauce, sugar and lemongrass in a large saucepan. Bring to the boil over medium/high heat. Cook, uncovered, for 10 to 15 minutes or until sauce thickens slightly.
Stir pork, chillies, lime leaves and peanuts into curry mixture. Bring to the boil. Reduce heat to low and simmer, uncovered, stirring often, for 1 hour 20 minutes or until pork is tender.
Remove lemongrass. Serve curry with rice.
Tip- Use a food processor to grind roasted peanuts to a fine powder.
Burmese Pork Curry 2
This delicious curry no doubt owes much to the large quantity of garlic and ginger used, but also to the long, slow cooking that develops the unique flavor.
3 large onions, roughly chopped
20 cloves garlic, peeled
1 cup peeled, sliced ginger
1.5 kg (3 lb) pork loin or thick leg chops, cut into large cubes
2 teaspoons salt
2 tablespoons vinegar
1-2 teaspoons chilli powder
8 tablespoons peanut oil
4 tablespoons dark sesame oil
1 teaspoon ground turmeric
Put the onions, garlic and ginger into food processor or blender and process until finely chopped. Set a strainer over a saucepan and turn the chopped mixture into it, pressing out as much liquid as possible. Reserve the solids left in the strainer. To the liquid in the pan, add the pork, salt, vinegar, chilli powder and 4 tablespoons of the peanut oil. Bring to the boil, cover and simmer over low heat for 1½ hours or until the pork is tender. If necessary, top up with a little hot water.
In another heavy saucepan heat the remaining peanut oil and sesame oil. When very hot, add the onion pure. Cook over low heat, stirring frequently, until the mixture turns a rich reddish brown. From time to time add 1-2 tablespoons water to prevent the mixture from sticking to the pan or burning. Spoon off some of the oil that rises to the top of the pork mixture and add it to the cooking onions with the turmeric. When the oil separates from the pork add the onion mixture to the pan and cook uncovered over medium heat until the oil separates again. The pork should be stirred frequently when it reaches the stage where the liquid is almost evaporated or it could stick to the base of the pan and scorch. Serve with steamed rice and vegetable accompaniments.
Burma Meatball Curry
450g (1 lb) minced beef
2 tablespoons (30ml) rice flour
1/4 teaspoon (1ml) turmeric
1/2 teaspoon (2.5ml) salt
1/2 teaspoon (2.5ml) paprika
1 teaspoon (5ml) fish sauce
1 fresh chilli, finely chopped
2.5cm (1 inch) piece of fresh ginger root, peeled and grated
1 clove of garlic, peeled and crushed
1 medium onion, peeled and finely chopped
2 tablespoons (30ml) cooking oil
1 cm (1/2 inch) piece of lemon grass stalk, finely chopped
1dried red chilli, crushed into flakes
1 large tomato, finely chopped
2 teaspoons (10ml) tamarind paste
1 cup (250ml or 8 fl oz) water
Put the minced beef, rice flour, turmeric, salt, paprika, fish sauce and fresh chilli in a large bowl, mix well and set aside
Put the ginger, garlic and onion into a food processor and blend into a smooth paste (add a little water if needed)
Add the onion paste to the bowl (of beef mince and other ingredients) and mix well (you need a meatball mixture that is firm - add more flour if the mixture is too runny)
Make meatballs from the beef mixture with each meatball being 2.5cm (I inch) in diameter (there should be enough mixture for around 20 meatballs). Flatten the top and bottom of the meatballs by pressing down on them
Heat the oil in a large frying pan (or saucepan)
Cook the meatballs so that they become light brown (2-5 minutes), stiring often and set aside
In the same frying pan (or saucepan), fry the lemon grass and crushed chilli for 2 minutes, stirring a couple of times
Add the chopped tomato and stir-fry for 2 minutes
Add the meatballs, tamarind paste and water, bring to a simmer, cover and simmer for 10 minutes, stirring a few times
Remove the lid, increase the heat a little and cook for 5 minutes, stirring when necessary, so that the sauce thickens
Serve hot on rice
Burmese Vegetable Curry
2 tbsp Oil
1 Small onion
2 Garlic cloves
1 Cm fresh ginger
1/2 Tspn chilli powder
1/2 Tspn turmeric
200g Can chopped tomatoes
2 tbsp Chopped fresh coriander
2 Potatoes, cubed
500g Mmixed stir-fry vegetables (eg. carrot, aubergine, beans)
Heat the oil and fry onion, garlic, ginger, chilli powder and turmeric until aromas are released.
Add chopped tomatoes and 1/2 tbsp coriander and bring to the boil.
Add potatoes and vegetables, cover and cook for 8 mins.
Remove the lid and cook for further 4 mins.
Just before serving sprinkle with remaining coriander.
Kore Laotian all-purpose curry paste Recipe
11/2 tsp cumin seeds
1 tbsp coriander seeds
1 stalk lemongrass, outer leaves discarded
1 oz (30 g) galangal, chopped
grated zest of 1 kaffir lime
3 large garlic cloves, crushed
1 large shallot, chopped
3 tbsp finely chopped cilantro root
1 oz (30 g) turmeric root, chopped, or
1/2 tsp ground turmeric
1 oz (30 g) fresh ginger root, chopped, or
1/2 tsp ground ginger
4 or more green or red Thai chilies, seeded
2 tsp shrimp paste
1 tbsp Indian curry powder (optional)
Heat a dry frying pan over moderate heat and roast the cumin and coriander seeds for about
2 minutes or until fragrant.
Put the lemongrass, galangal, kaffir lime zest, garlic, shallot, cilantro root, turmeric, ginger, chilies,
and roasted cumin and coriander seeds in a blender. Blend the ingredients to a smooth consistency,
adding water (1 tbsp at a time as necessary) to ease the process. Add the shrimp paste and curry
powder, if using, and blend well.
The paste can be kept in an airtight container in the refrigerator for up to 3 days
Easy Thai Green Curry Chicken Recipe
4-5 cloves garlic
1-3 green chilies (jalapeno work well if you can't find Thai green chilies)
1 shallot (OR 1/4 cup purple onion), chopped
1 thumb-size piece galangal OR ginger, sliced
1/2 cup fresh coriander (cilantro) leaves & stems roughly chopped
1/2 cup fresh basil
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground white pepper (available in most supermarket spice aisles)
3 Tbsp. fish sauce
1 tsp. shrimp paste
1 Tbsp. lime juice
1 tsp. brown sugar
1/4 can coconut milk (set the rest aside for later)
Blitz well [I love that!] to create a fragrant green curry paste. If using a blender, add more coconut milk to blend ingredients, up to 1/2 can as necessary.
1 litre full-cream milk (use lean milk for a low-fat version)
½ tsp citric acid/lemon juice
½ cup warm water
Set the milk up to boil.
As the milk is readied, dissolve the citric acid/lemon juice in half a cup of warm water.
When the milk comes to a boil, pour the acid-water/lemon juice-water mix into it.
Reduce the heat and stir continuously until the milk is completely curdled.
Remove from the heat when the separation of the curds and yellowish whey is complete.
Strain the mixture through a clean muslin cloth.
Hold it under running water for a minute and then press out the excess water.
Hang the muslin for 15-20 minutes so that all the whey is drained out.
To make the paneer into a block tie the muslin and place it under something heavy.
The paneer can now be cut into chunks and used as required.