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Posts Tagged ‘Curry’

This is a great curry recipe and one that I will be making again for sure. I have never used duck in a curry before and this was a wonderful way to prepare it. I did ours with whole duck breasts, which I cooked skin side down first to render the fat and then finished them off breast side down in the sauce and they were cooked perfectly. I sliced the breasts and served over rice topped with the wonderful curry sauce. I am the first person to review this recipe and I have not made any changes to the original recipe but to view this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 Tablespoon vegetable oil
70g Red curry paste
400ml Coconut cream
180ml Water
70g Pineapple, diced (I used half of a medium pineapple)
5 Grapes (preferably black, and large if possible)(I added extra)
2 cherry tomatoes, cut in half (I added a few more)
2 kaffir lime leaves
250g roasted duck breasts, sliced (I cooked 1 whole breast each)
1/2 tablespoon fish sauce
1 tablespoon sugar
1 chili, sliced
5g fresh basil

Method

1. Heat 1 tbsp vegetable oil in sauce pan, and add red curry paste.

2. Stir fry until an aroma develops, and then lower the heat.

3. Add coconut cream and 180 ml of water.

4. Bring to the boil.

5. Add pineapple, grapes, cherry tomatoes, kaffir lime leaves, and sliced duck breast.

6. Add fish sauce and sugar.

7. Simmer until cooked through.

8. Garnish with chilli and fresh basil.

Serve over basmati rice.

All photos taken by me unless otherwise stated.

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This is a great side dish or it would also make a nice vegetarian dish. I served this as a side to some steaks I cooked and it went really well. My hubby loves cauliflower cheese and this has now become his new favourite. It all goes together really well and we loved the addition of the egg and croutons. If you would like to read more reviews on this one or view more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 Medium cauliflower, chopped into florets
1 Medium onion, sliced
2 Eggs, hard-boiled, peeled and chopped
3 Tablespoons whole meal flour
1 Teaspoon mild curry powder
2 Tablespoons butter or margarine
2 Cups milk
1/2 Teaspoon dried thyme
Salt & fresh ground pepper
4 Ounces mature cheddar cheese, grated
1/2 Cup crouton

Method

1. Boil cauliflower and onion in enough salted water to cover, until they are just tender. (10 – 15 minutes) Be careful not to overcook. Drain well.

2. Arrange the cauliflower and onion in a shallow ovenproof dish, and scatter over the chopped egg.

3. Put the flour, curry powder and butter/margarine in a saucepan, and cook gently, stirring constantly, to a smooth paste. Add the milk gradually, stirring all the time, gradually bring to the boil, stirring well, until thickened and smooth.

4. Stir in the thyme and seasoning and allow the sauce to simmer for a minute or two.

5. Remove from the heat, and stir in about 3/4 of the cheese.

6. Pour the sauce over the cauliflower, scatter over the croutons, and sprinkle with the remaining cheese.

All photos taken by me unless otherwise stated.

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This is a very easy curry recipe to put together and it tastes and smells wonderful.. I used a red curry paste for the curry and I also added vegetables to ours to make it a complete meal, as we are eating lower carb at the moment and I was not serving this with rice. I used chicken breasts which I partially cooked in a fry pan and then sliced thickly and added them to the curry to finish cooking. I think chicken thighs would also be great in this or even a whole chook cut up. If you would like to read more reviews on this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 1/2kg Chicken pieces
4 Teaspoons oil
2 Medium onions, quartered
2 Garlic cloves, crushed
1 Small red chile, finely chopped
4 Tablespoons finely chopped fresh ginger
4 Teaspoons chopped fresh lemongrass
2 Tablespoons mild curry paste
2 1/2 Tablespoons brown sugar
1 (400 ml) Can coconut cream
1/2 Cup chicken stock

Method

1. Heat the oil in a pan and fry the onion for about 5 minutes or until soft.

2. Add garlic, chilli, ginger lemongrass and curry paste.

3. Add chicken and braise on all sides, coating well with curry paste.

4. Cover and cook for 15 minutes over a low heat.

5. Remove lid, add sugar and stir well.

6. Pour in coconut cream and stock and bring to the boil.

7. Reduce heat and simmer uncovered for another 30 minutes.

Serve over rice.

I like to add zucchini, green beans, and red and green capsicum in the last 15 minutes of cooking if I don’t feel like making a separate vegetable dish.

All photos taken by me unless otherwise stated.

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This is one of the nicest ways I have prepared tuna in a while, I think it is because it is a little different. I love tuna and this recipe was no exception the curry mayonnaise goes so well with it and the marinade is wonderful. It is a quick and easy meal to throw together with a wonderful end result. I served ours over salad greens with avocado and mango some chopped up egg and alfalfa sprouts. It made for a very healthy delicious meal. If you would like to view the original recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

6 Tuna steaks

Marinade

1/4 Cup sherry wine
1/4 Cup light soy sauce
2 Tablespoons oyster sauce
2 Tablespoons lemon juice
2 Tablespoons sesame oil
1/2 Teaspoon ground pepper
2 Tablespoons minced green onions
1/4 Cup minced ginger
1/4 Cup water
1/4 Cup vegetable oil

Curry Mayonnaise

1 1/2 Cups mayonnaise
1/4 Cup honey
1/4 Cup finely chopped chives
2 1/2 Tablespoons curry powder
1/2 Tablespoon turmeric

Method

1. For mayo, combine all ingredients in a steel bowl and stir until completely incorporated. Refrigerate for later use.

2. For marinade, add all ingredients in a steel bowl and stir until well combined; let sit for 2 hours for flavors to blend.

3. Marinate tuna steaks in marinade for 2 hours. Grill tuna on high heat for 2 minutes on each side (do not overcook, or tuna will become dry).

4. Place mayo in a plastic bag, cut off the bottom corner of bag and squeeze sauce across grilled tuna in a “zig zag” pattern.

All photos taken by me unless otherwise stated.

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This is a wonderful chicken recipe with a truly delicious sauce. I cooked this with spatchcocks (baby chickens) to cut down on cooking time and to also make it easier to handle. I could not get curry leaves so I used curry paste instead I will list amounts and any changes below. I also grilled chicken under the grill to brown as other reviewers had stated the chickens stuck even though they had oiled their grills. To read other reviews of this recipe or to see other photos please click here. I served ours with Thai vegetable rice for a great tasting meal.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 1/2kg Whole chickens (I used spatchcocks cut in half)
1 Large onion, roughly chopped
3 Garlic cloves
3 Fresh red chilies or 1 1/2 teaspoons sambal oelek (I used the sambal oelek)
2 Teaspoons ginger, grated
2 Teaspoons lemongrass, chopped finely
1/2 Teaspoon ground turmeric
1 Teaspoon ground black pepper
2 Teaspoons ground coriander
1/2 Teaspoon salt
2 Tablespoons curry paste (I used Thai red curry)
2 Fresh kaffir lime leaves (optional) or lemon leaves (optional)
3 Cups light coconut milk

Method

1. Split chicken and spread out flat. I used baby chickens you may want to cut whole chickens into small pieces for ease of handling and to lower cooking times.

2. Put onion, garlic, chilies, ginger and lemongrass into a container of electric blender with 2 or 3 tablespoons of the coconut milk and blend to a smooth paste.

3. Add turmeric, pepper, coriander and salt and a spoonful more milk if necessary and blend again for a few seconds.

4. Spread some of this spice paste over the chicken inside and out and let it marinate for 1/2 hour or longer.

5. Put the remaining spice mixture in a wok or large pan with the curry paste, leaves and the coconut milk (wash out blender container with some of the coconut milk) and bring slowly to simmering point, stirring constantly.

6. Lower the chicken into this gravy and continue simmering, stirring and ladling the gravy over the chicken occasionally. Turn chicken after 10 minutes and continue cooking until chicken is done.

7. Lift chicken from pan and grill over coals or under a preheated griller, a good distance away from the heat source, until chicken is touched with brown. I did mine under a grill.

8. In the meantime continue simmering gravy, stirring occasionally, until it is thick.

When chicken has been grilled, transfer to a serving plate and spoon a little of the gravy over. Serve the rest of the gravy separately.

All photos taken by me unless otherwise stated.

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I saved this one a while ago to try from recipezaar member and never got round to making it. I almost did a couple of times and then I would read the ingredients and was not sure if I would like it, what a mistake that was I wish I had made this sooner. It is really quick and easy to make and tastes wonderful the whole family loved it. It is a totally different way to prepare fish with a curry flavour and just works so well. I used cod as I got to our grocery store just before closing and they were sold out of sea bream, but I do not think that mattered at all as it was still so yummy. I also did not read the instructions fully and I put the curry mayo mix and breadcrumbs on the fish and cooked from the git go like that. I cooked it for 15 Minutes in the oven and then just turned on the grill for 3-4 Minutes to really crisp and brown the top, I had quite thick fillets and this was perfect amount of time for them. If you would like to see this or other recipes by this chef please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

6 Sea bream fillets (I did 2 large cod fillets that served 3)
salt
1 Cup mayonnaise (I cut down on this slightly as I was only making for 3)
2 teaspoons Madras curry powder (still used the 2 teaspoons)
1/2 cup matured cheese, grated (still made with exact amounts of cheese and breadcrumbs as I found I needed that.)
1/2 cup fresh breadcrumb (I used panko flakes, Japanese breadcrumbs)

Method

1. Remove skin from fillets and arrange in a greased oven-proof dish, sprinkle with salt & spread with combined mayonnaise & curry powder.

2. Cover with foil & bake at 180.C for 25-30 mins or until tender.

3. Mix together cheese & crumbs, sprinkle over fillets, return to oven until lightly browned.

As I said above I put the mayo mix, topped it with the breadcrumb mix and baked uncovered in the oven like that from the git go. I baked for 15 Min’s then turned on the grill for 3-4 minutes to finish them off and give them not only a nice golden colour but to really crisp the top up. This was only becuase I had not really read the instructions and this worked out fine.

All photos taken by me unless otherwise stated.

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Here is another recipe made for the swap I am in this month it was very easy to make and a very different take on tandoori. I really liked the spice from the tandoori followed by the sweetness of the apricot and chutney and lastly the tang of passion fruit. I served mine over saffron, spiced scented rice and it was delicious. I put things like cardamon, cumin, garam masala, tumeric, saffron and then added chicken stock, instead of just cooking in plain water, all the floavour impregnates the rice and the end result is delicious and pairs well with this dish.. If you want to see more reviews of this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Chicken breasts (I like to cut mine horizontally in half)
300g Natural yogurt
280g Tandoori paste
20g Grated ginger
20g Crushed garlic
400g Passion fruit pulp
2 Tablespoons fruit chutney
50g Turkish apricots

Method

1. Mix Yogurt, Tandoori Paste, Ginger and Garlic in a bowl.

2. Marinade Chicken Breasts for a MINIMUM of 2 hours or overnight.

3. Heat oven to 180 degrees C and bake for 15-18 minutes. (I did Mine in a pan on the stove.)

NOTE:Remove any excess marinade before baking or it will burn!

4. Combine Dice Apricots (I like them finely diced) with Passion fruit Pulp, in a small saucepan, Add 2 Tablespoons of Fruit Chutney, mix well, gently heat.

5. Drizzle Chutney Sauce over chicken.

All photos taken by me unless otherwise stated.

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