Favourite curry recipies?!

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hot favorite Curry from North India cuisine- Palak Paneer. Palak Paneer is prepared with fresh spinach leaves and cottgae cheese. Its a popular dish from Punjab and Haryana cuisine. Try it today, it tastes great great with butter parantha and naan.
Ingredients

* 1 ? cup: Pureed spinach
* 500 gm: Paneer (cubed and lightly fried)
* 1 tsp: Finely chopped ginger
* 1 tsp: Finely chopped garlic
* 1/2 cup: Onions (grated)
* 1 cup: Tomatoes (chopped fine)
* 1 tsp: Cumin seeds
* 1-2: Bay leaf
* 1/4 tsp: Garam masala
* 1/2 tsp: Powdered red pepper
* 1 tsp: Powdered coriander seeds
* 2 tsp: Salt
* 1/4 cup: Oil

Method

1. Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and sauté till a light brown.
2. Add onions and sauté till a golden brown, then add tomatoes and stir fry over medium heat.
3. When fat separates, add the salt, garam masala and the red pepper and stir till well mixed.
4. Add spi nach and sauté for 2-3 minutes and add paneer.
5. Turn around a few times and serve hot.

http://surfindia/recipes/palak-paneer.ht…

I have been cooking curries at home for about 35 years and I love proper Indian food. India is such a big place that there is a huge variety of styles and dishes - some of which would not really seem like curry to a westerner.

One thing you don't see very often is a good fish curry and yet there is a lot of Indian coastline where seafood is a staple. And one of my big favourites is a dish from the Goa/Kerala area called Meen Molee. It's very simple with just a few spices but it's spectacularly delicious.

Basic Ingredients

Fillets of fish about ? - ?lb (225-350g).
1 small onion
2 cloves garlic
1 inch (2cm) root ginger
1 fresh green chilli
3 plum tomatoes or 200gm tinned tomatoes
Coconut milk
Double cream
2 teaspoons white flour
Oil for cooking

1 teaspoon coriander seeds
? teaspoon fennel seeds
Salt
Pepper
Handful of fresh coriander leaves

Basic Method

Cut the fish into nice 1-1? inch (2-3cm) chunks.
Put in a bowl and sprinkle with salt and a couple of twists of the pepper grinder, leave this to rest while you prepare the rest of the ingredients.
Peel, quarter and slice the onion.
Peel and mash the garlic.
Peel the ginger and cut into tiny dice.
If using fresh plum tomatoes then put in boiling water for a few minutes to loosen the skins then peel and chop into a bowl, removing any stalk.
Prepare the coconut milk if making your own (otherwise just open the tin).
Stir the flour into the coconut milk.
Heat a dry frying pan and roast the coriander and fennel for a minute or so then grind to a fine powder.

Heat oil in a heavy bottomed saucepan
Put in the onions, garlic, ginger and chilli.
Turn the heat down after about a minute and then cook until the onions are really soft and melted.
Turn up the heat again and put in the ground spices.
After a couple of minutes put in the chopped tomatoes and juice.
Cook and stir for 2-3 minutes and then put in the fish.
After just a minute or so put in the coconut milk.
Turn down the heat again and let this simmer for about 10 minutes.
Stir in 1 tablespoon double cream and pour into a serving dish.
Garnish with coriander leaves.

Have a look at the link below for a fuller version of this with pictures and stuff.

Andy

http://www.my-indian-food.com/MeenMolee.…

Try this e book, it has many curry recipes most of which I find simply amazing.

Here’s the link
http://7e9972zk08x5ok9f-krnpb8ne8.hop.clickbank.net/

curried wedges are delicous.

here are 3 different recipes for curry dishes
http://momwhats4dinner.com/?tag=curry

http://momwhats4dinner.com/?tag=curry