Have you a recipe for Curry ?!
Answers:
Vegetable curry recipe in the curry category
Recipe ingredients:
1 cup vegetables
1/4 to 1/2 teaspoon coriander powder
1/8 to 1/4 teaspoon chili powder
1/8 to 1/4 teaspoon garlic powder
1 teaspoon salt
1 large onion
1/4 to 1/2 teaspoon mustard seeds
1/8 teaspoon urad dal
1/4 to 1/2 cup tomatoes, crushed
Recipe method:
Mix the garlic, coriander and the chili powder along with salt and place it aside!.
Pour about 2 tablespoons of oil in a pan and heat!.
Add mustard seeds and urad dal!.
The mustard seeds will split and the oil may spill!. Be careful when you are doing this!.
Wait until the mustard seeds stop making any noise!.
Add onions and fry until the onions turn brown!.
Add the vegetables, the mixture of first step and the crushed tomatoes!.
Fry for about 5 minutes, if you are using canned vegetables!.
Otherwise cover the pan and let the vegetables cook, about 10 to 15 minutes!.
Recipe for vegetable curry is filed under Curry recipes
Previous recipe: Spinach tofu peas
Next recipe: Tomato
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Recipe ingredients:
1 cup vegetables
1/4 to 1/2 teaspoon coriander powder
1/8 to 1/4 teaspoon chili powder
1/8 to 1/4 teaspoon garlic powder
1 teaspoon salt
1 large onion
1/4 to 1/2 teaspoon mustard seeds
1/8 teaspoon urad dal
1/4 to 1/2 cup tomatoes, crushed
Recipe method:
Mix the garlic, coriander and the chili powder along with salt and place it aside!.
Pour about 2 tablespoons of oil in a pan and heat!.
Add mustard seeds and urad dal!.
The mustard seeds will split and the oil may spill!. Be careful when you are doing this!.
Wait until the mustard seeds stop making any noise!.
Add onions and fry until the onions turn brown!.
Add the vegetables, the mixture of first step and the crushed tomatoes!.
Fry for about 5 minutes, if you are using canned vegetables!.
Otherwise cover the pan and let the vegetables cook, about 10 to 15 minutes!.
Recipe for vegetable curry is filed under Curry recipes
Previous recipe: Spinach tofu peas
Next recipe: Tomato
Www@FoodAQ@Com
Here you go, a good starter recipe!.
Chicken Curry
Ingredients
450g Chicken breasts
4 TBS Oil
1 Large Onion Very, finely chopped
2 cloves garlic, chopped
5mm piece of fresh ginger, chopped
3/4 teaspoon coriander powder
a pinch of turmeric
1/4 teaspoon cumin powder
1/4 teaspoon garam masala
1 teaspoon paprika powder
2 tomatoes, chopped
salt
Chopped coriander leaves to garnish
Method
1!. Heat oil in pan
2!. Add the onion and saute over a medium heat for about 20-25 minutes until deep brown, but not burnt
3!. Add the garlic and ginger and fry for about 1 minute
4!. Add the coriander powder and stir for a full minute
5!. Then add the turmeric, cumin, garam masala, and paprika and saute for 30 seocnds!.
6 add 200ml of water amd cook for 10 minutes
7!. Put in the tomatoes, stir well amd cook for 5 more minutes
8!. Add a pinch of salt to taste, then bung in the chicken, add another 300ml of water and cook untill done!.
9!. Sprinkle with coriander and my fave thing to do is serve it with a piece of crusty bread!.Www@FoodAQ@Com
Chicken Curry
Ingredients
450g Chicken breasts
4 TBS Oil
1 Large Onion Very, finely chopped
2 cloves garlic, chopped
5mm piece of fresh ginger, chopped
3/4 teaspoon coriander powder
a pinch of turmeric
1/4 teaspoon cumin powder
1/4 teaspoon garam masala
1 teaspoon paprika powder
2 tomatoes, chopped
salt
Chopped coriander leaves to garnish
Method
1!. Heat oil in pan
2!. Add the onion and saute over a medium heat for about 20-25 minutes until deep brown, but not burnt
3!. Add the garlic and ginger and fry for about 1 minute
4!. Add the coriander powder and stir for a full minute
5!. Then add the turmeric, cumin, garam masala, and paprika and saute for 30 seocnds!.
6 add 200ml of water amd cook for 10 minutes
7!. Put in the tomatoes, stir well amd cook for 5 more minutes
8!. Add a pinch of salt to taste, then bung in the chicken, add another 300ml of water and cook untill done!.
9!. Sprinkle with coriander and my fave thing to do is serve it with a piece of crusty bread!.Www@FoodAQ@Com
There is a bsic base for ALL curries!. You use this when cooking white or red meats, fish, beans and veg!.
2 onions(cook until golden brown)
1 and a half of cloves of Garlic (crushed)
2 tsp of Tomatoe puree (if u want)
2 tsp of cumin powder
1 tsp of curry powder
half tsp of tumeric
half tsp of black pepper
1 Chicken stock (only half of chick stock with veg and none with beans, everything else 1 chick stock)
1 tsp pf salt (add more to taste if u wish)
2 table spoons of water and mix
add the main ingredient (the meast or fish or veg)
Stir and bring to boil then simmer for :
1 and half hours with red meats
1 hour with chicken
half an hour with fish
half an hour with veg
20 mins with beansWww@FoodAQ@Com
2 onions(cook until golden brown)
1 and a half of cloves of Garlic (crushed)
2 tsp of Tomatoe puree (if u want)
2 tsp of cumin powder
1 tsp of curry powder
half tsp of tumeric
half tsp of black pepper
1 Chicken stock (only half of chick stock with veg and none with beans, everything else 1 chick stock)
1 tsp pf salt (add more to taste if u wish)
2 table spoons of water and mix
add the main ingredient (the meast or fish or veg)
Stir and bring to boil then simmer for :
1 and half hours with red meats
1 hour with chicken
half an hour with fish
half an hour with veg
20 mins with beansWww@FoodAQ@Com
MEAT CURRY
Serves 2
INGREDIENTS
375g of beef, chicken breasts or lamb
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of sunflower oil
200g (? a 400g tin) of plum tomatoes*
1 teaspoon of chilli powder
1 tablespoon of garam masala
? a teaspoon of ground turmeric
250ml of water
METHOD
Chop the meat into 1cm (? inch) pieces!. Peel the garlic and chop it into tiny pieces!. Peel the ginger and chop it into tiny pieces!. Peel the onions and chop them into tiny pieces!.
Put the oil into a saucepan on a moderate heat!. Put the garlic, ginger, meat and onions into the pan!. Cook for 20 minutes until the meat is cooked thoroughly!. Stir frequently to stop it sticking!.
Open the tin of tomatoes!. Pour the juice into a bowl!. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl)!. Put the chopped tomatoes into the bowl!. Use half and save the other half!.
Put the chopped tomatoes into the pan!. Continue to cook, stirring as the mixture boils!. Add the chilli, garam masala and turmeric, and stir!. Add the water!. Bring to the boil, then turn down the heat until it is just boiling (simmering)!. Put the lid on the saucepan and cook for 30 minutes!.
ADDITIONS & ALTERATIONS
The quantity of chilli powder above makes for a medium curry!. For a hot one, increase this to 1? teaspoons!.
For a mild one, add 100ml (? a 200ml pot) of yoghurt 5 to 10 minutes before the end of cooking!. For a mild Chicken Korma, also add a 50g sachet of creamed coconut!. Add ? a teaspoon of mint sauce to the leftover yoghurt to make some mint raita!.
* Plum tomatoes can be used either whole or chopped!. It is difficult to stick chopped tomatoes back together again if you need to use them whole!.Www@FoodAQ@Com
Serves 2
INGREDIENTS
375g of beef, chicken breasts or lamb
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of sunflower oil
200g (? a 400g tin) of plum tomatoes*
1 teaspoon of chilli powder
1 tablespoon of garam masala
? a teaspoon of ground turmeric
250ml of water
METHOD
Chop the meat into 1cm (? inch) pieces!. Peel the garlic and chop it into tiny pieces!. Peel the ginger and chop it into tiny pieces!. Peel the onions and chop them into tiny pieces!.
Put the oil into a saucepan on a moderate heat!. Put the garlic, ginger, meat and onions into the pan!. Cook for 20 minutes until the meat is cooked thoroughly!. Stir frequently to stop it sticking!.
Open the tin of tomatoes!. Pour the juice into a bowl!. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl)!. Put the chopped tomatoes into the bowl!. Use half and save the other half!.
Put the chopped tomatoes into the pan!. Continue to cook, stirring as the mixture boils!. Add the chilli, garam masala and turmeric, and stir!. Add the water!. Bring to the boil, then turn down the heat until it is just boiling (simmering)!. Put the lid on the saucepan and cook for 30 minutes!.
ADDITIONS & ALTERATIONS
The quantity of chilli powder above makes for a medium curry!. For a hot one, increase this to 1? teaspoons!.
For a mild one, add 100ml (? a 200ml pot) of yoghurt 5 to 10 minutes before the end of cooking!. For a mild Chicken Korma, also add a 50g sachet of creamed coconut!. Add ? a teaspoon of mint sauce to the leftover yoghurt to make some mint raita!.
* Plum tomatoes can be used either whole or chopped!. It is difficult to stick chopped tomatoes back together again if you need to use them whole!.Www@FoodAQ@Com
MEAT AKNI
An easy way to serve curry and rice as all the ingredients are cooked in one pot so that the rice becomes moist and takes on the flavour of the curry
Ingredients
20 ml cooking oil
2 large onions, finely chopped
1 kg beef shin(OR thick rib)
1 green chillie, finely chopped
15 ml salt or to taste
15 ml fine ginger and garlic paste
5 ml jeera powder ( cumin )
15 ml ground coriander powder
5 ml ground barishap/ fennel
15 ml turmeric
15 ml chilli powder
1 whole cloves
3 cardamom seeds
3 pieces of stick cinnamon
4 medium potatoes, peeled and quartered
100 ml hot water as needed
4 x 250 ml uncooked rice
60 ml chopped dhunya ( coriander )
Method
? Heat oil in a large pot!. Add onions and braise until golden and soft!.
? Add meat, spices and cook covered over medium heat until meat is tender!.
? Add potatoes and water and cook for another 10 min!.
? Pour over rice, and enough water to cook rice!. Fast boil rice without stirring!.
? When settled stir well and steam covered for 20-30 min or until rice is done!.
? Garnish with a bay leaf or two, or some onion sprouts and serve with chutney and salads!.
MEAT BREYANI
Meat sauce
2 onions, finely chopped PLUS oil to sauté onions
1 kg meat, (Beef Shin )washed, trimmed and drained
20 ml garlic and ginger
2 green chillies
2 pieces stick cinnamon
3 cardamom pods
3 whole cloves
3 all spice berries
30 ml ground koljana
15 ml turmeric
10 ml fine cumin
10 ml fine fennel/ barishap
15 ml chilli powder
1 large tomato, grated
250 ml yoghurt
125 ml bunch fresh coriander, chopped
5 ml saffron soaked in boiling water
250 ml crispy fried onions, well golden
125 ml cooked lentils, kept aside
125 ml melted butter
14 small potatoes, fried in oil
Method
? Heat oil in large pot!. Add onions and sauté until golden!. Add meat, ginger and garlic and sauté for 20 min add water if necessary!.
? Add all spices and tomato and cook till soft!. Lastly add yoghurt and fresh coriander!. Cook for a further 10 min and until sauce is reduced
The rice
Boil 4 cups rice with 2 stick cinnamon, 3 cloves, 3 all spice berries, 3 cardamom pods, 60 ml oil, 20 ml salt in 2litres of water until rice is ? done!. Rice must not be very soft!. Drain!.
To assemble
? Using a Pyrex!. Place a layer of rice at bottom, then a layer of meat sauce, followed by potatoes, lentils and fried onions!. Repeat the process until all rice and meat is used, ending off with rice!.
? Sprinkle the top layer of rice with saffron water, melted butter and lentils and onions!.
? Cover with foil and place in oven and allow to steam until heated through!.
Serve with rice, onion salad and/ or chutney
Www@FoodAQ@Com
An easy way to serve curry and rice as all the ingredients are cooked in one pot so that the rice becomes moist and takes on the flavour of the curry
Ingredients
20 ml cooking oil
2 large onions, finely chopped
1 kg beef shin(OR thick rib)
1 green chillie, finely chopped
15 ml salt or to taste
15 ml fine ginger and garlic paste
5 ml jeera powder ( cumin )
15 ml ground coriander powder
5 ml ground barishap/ fennel
15 ml turmeric
15 ml chilli powder
1 whole cloves
3 cardamom seeds
3 pieces of stick cinnamon
4 medium potatoes, peeled and quartered
100 ml hot water as needed
4 x 250 ml uncooked rice
60 ml chopped dhunya ( coriander )
Method
? Heat oil in a large pot!. Add onions and braise until golden and soft!.
? Add meat, spices and cook covered over medium heat until meat is tender!.
? Add potatoes and water and cook for another 10 min!.
? Pour over rice, and enough water to cook rice!. Fast boil rice without stirring!.
? When settled stir well and steam covered for 20-30 min or until rice is done!.
? Garnish with a bay leaf or two, or some onion sprouts and serve with chutney and salads!.
MEAT BREYANI
Meat sauce
2 onions, finely chopped PLUS oil to sauté onions
1 kg meat, (Beef Shin )washed, trimmed and drained
20 ml garlic and ginger
2 green chillies
2 pieces stick cinnamon
3 cardamom pods
3 whole cloves
3 all spice berries
30 ml ground koljana
15 ml turmeric
10 ml fine cumin
10 ml fine fennel/ barishap
15 ml chilli powder
1 large tomato, grated
250 ml yoghurt
125 ml bunch fresh coriander, chopped
5 ml saffron soaked in boiling water
250 ml crispy fried onions, well golden
125 ml cooked lentils, kept aside
125 ml melted butter
14 small potatoes, fried in oil
Method
? Heat oil in large pot!. Add onions and sauté until golden!. Add meat, ginger and garlic and sauté for 20 min add water if necessary!.
? Add all spices and tomato and cook till soft!. Lastly add yoghurt and fresh coriander!. Cook for a further 10 min and until sauce is reduced
The rice
Boil 4 cups rice with 2 stick cinnamon, 3 cloves, 3 all spice berries, 3 cardamom pods, 60 ml oil, 20 ml salt in 2litres of water until rice is ? done!. Rice must not be very soft!. Drain!.
To assemble
? Using a Pyrex!. Place a layer of rice at bottom, then a layer of meat sauce, followed by potatoes, lentils and fried onions!. Repeat the process until all rice and meat is used, ending off with rice!.
? Sprinkle the top layer of rice with saffron water, melted butter and lentils and onions!.
? Cover with foil and place in oven and allow to steam until heated through!.
Serve with rice, onion salad and/ or chutney
Www@FoodAQ@Com
I make this for friends and family quite a lot and I've never had any complaints!. The quantities for spices can be changed according to taste but I like it quite hot!.
Lamb Curry (or substitute with meat of your choice)
2lb lamb
2-3 onions
3-4 tomatoes
2-3 cloves garlic
1-2 teaspoons ginger
2-3 green chillies
Fresh coriander
Hot chilli powder (1-2 teaspoons)
Garam masala (1 teaspoon)
Turmeric
Cumin
Coriander powder
Salt
Natural yoghurt
Sweat the onions for 5 – 10 minutes until turning brown
Add garlic and ginger and mix well
Add spices and salt with some water and stir
Add 2-3 tomatoes and 2 chillies (with some more water if needed) and stir occasionally for 5 – 10 minutes
Add meat, some fresh coriander and some water
Cook for 1hr – 1hr 30mins (Or until meat is almost cooked through) stirring occasionally
Add rest of tomatoes, chillies and some more coriander
Just before serving stir through 1 – 2 tablespoons of yoghurt
Serve with rice, naan bread and side salad!.
And for a side dish
Raita
Natural Yoghurt
Cucumber (finely chopped)
Tomatoes (finely chopped)
Fresh coriander
Salt and pepper to taste
Mix all ingredients in a bowl and serve
Enjoy! xWww@FoodAQ@Com
Lamb Curry (or substitute with meat of your choice)
2lb lamb
2-3 onions
3-4 tomatoes
2-3 cloves garlic
1-2 teaspoons ginger
2-3 green chillies
Fresh coriander
Hot chilli powder (1-2 teaspoons)
Garam masala (1 teaspoon)
Turmeric
Cumin
Coriander powder
Salt
Natural yoghurt
Sweat the onions for 5 – 10 minutes until turning brown
Add garlic and ginger and mix well
Add spices and salt with some water and stir
Add 2-3 tomatoes and 2 chillies (with some more water if needed) and stir occasionally for 5 – 10 minutes
Add meat, some fresh coriander and some water
Cook for 1hr – 1hr 30mins (Or until meat is almost cooked through) stirring occasionally
Add rest of tomatoes, chillies and some more coriander
Just before serving stir through 1 – 2 tablespoons of yoghurt
Serve with rice, naan bread and side salad!.
And for a side dish
Raita
Natural Yoghurt
Cucumber (finely chopped)
Tomatoes (finely chopped)
Fresh coriander
Salt and pepper to taste
Mix all ingredients in a bowl and serve
Enjoy! xWww@FoodAQ@Com
Thai Yellow Curry
Yellow Curry Sauce Ingredients:
1-2 red chilies (or substitute green), depending on desired spice level (you can also leave out the chili for an extra mild curry)
2 shallots (or 1 small cooking onion)
1 thumb-size piece galangal (see Glossary) OR ginger, sliced
3 large cloves garlic
1 tsp!. ground coriander
1 tsp!. ground cumin
1/4 tsp!. fresh nutmeg (or substitute cinnamon)
3 Tbsp!. fish sauce (available at Asian/Chinese food stores)
Www@FoodAQ@Com
Yellow Curry Sauce Ingredients:
1-2 red chilies (or substitute green), depending on desired spice level (you can also leave out the chili for an extra mild curry)
2 shallots (or 1 small cooking onion)
1 thumb-size piece galangal (see Glossary) OR ginger, sliced
3 large cloves garlic
1 tsp!. ground coriander
1 tsp!. ground cumin
1/4 tsp!. fresh nutmeg (or substitute cinnamon)
3 Tbsp!. fish sauce (available at Asian/Chinese food stores)
Www@FoodAQ@Com
take a pressure cooker & put 2 tbsp of oil in it!. now cut 2 onions and put it in the oil!.fry it until it becomes golden brown!. now put all the spices i!.e!. red chili 2 tsp, turmeric powder 1tsp, salt 2tsp, Danya powder 1tsp, garlic paste 1tsp!. now mix all the spices in the cooker & let it fry for 5 min!.then add water 1litre!. then close the lid of the cooker & let it cook for about 10 min!. then open the lid of the cooker and stir it until it becomes a little bit fat!.then put in the bowl and garnish it with some Danya!.Www@FoodAQ@Com
What type of curry!?
I have lots of recipes!.
1) go online and find some!.
2) Stop posting dumb questions!.
3) Get a life!.Www@FoodAQ@Com
I have lots of recipes!.
1) go online and find some!.
2) Stop posting dumb questions!.
3) Get a life!.Www@FoodAQ@Com
Yes, lots!. Depends on whether you like the mild or hot!.
Better still, buy yourself a cook bookWww@FoodAQ@Com
Better still, buy yourself a cook bookWww@FoodAQ@Com
clarify your question!.!.!.which type of curry u need!?
or you need a curry powder recipe!., !?///Www@FoodAQ@Com
or you need a curry powder recipe!., !?///Www@FoodAQ@Com