Can you help me make a curry using this...(read description)?!
Can you help me make a curry using this...(read description)?
I have all the essential curry type ingredients I'm pretty sure (green curry powder, cumin, coconut milk, etc). The thing I'm at odds with is that I have frozen squid (which I've never prepared before), long green peppers (I'd like it to be a very spicy curry, do I just put them in at the start...diced?), and some other non-sequitors (cucumber, red onion, carrots). I dunno, help?
Answers:
Thaw the squid and slice into 1cm (half inch) rings. Slice onion into half-moons. Heat oil in a pan over medium heat and fry squid and onion for 1 minute. Add curry powder and fry for 30 seconds more. Add coconut milk (and a bit of water if it's too thick) and bring to boil. Add whatever vegetables you like (but don't add cucumber! you can add carrots, pea, potatoes) and simmer for 20 minutes. Serve with jasmine rice.
Serve the cucumbers on the side. Same goes for tomatoes.
hey man are u indian
if u are then u should know or ask ur parents
if ur not hten ask someone that is indian
find a recipe on the internet
just chop it all chuck it all in. simmer for an hour i bet it will taste georgeous x
.didnt say if the squid was whole.if it is make sure you remove the eyes and inside the head.should hollow it out.chop that up ...fry that up with the oniions first..when that turns a purplely kind colour, and the onion becomes transparent.add the other vegetables...fry them up a little.the pour in your coconut milk,add teh spices and let it boil till everything cooks thru.
Squid is one of very few sea foods that freeze and thaw for use well. I have cut and prepared hundreds of pounds of squid, so here we go...if the squid came in a box, don't thaw it, if you have a very sharp knife or a good serrated knife cut the squid while frozen much easier, and far less time consuming. Most boxed squid has the tentacles and tubes separated by plastic, so once your done cutting the tubes, simply thaw everything out in cold water, picking over the pieces (machines are wonderful things but they can't retrieve everything, there will pieces of the pen (clear plastic looking 'bone' inside squid and sometimes the beak, better to give some extra attention prior to cooking than having a guest find it on there plate or in there mouth.) As for the peppers if you want to subdue them remove the seeds and pith before cooking (use gloves if your skin is sensitive to peppers, or your hand washing technique is not up to par....Hope I could help out...