Favourite Curries

[tickletussler]

Edited Tue 28 Jun:

Nursey will be pleased to find that we have another Curry-lover in Ana!!!

Ana's added a couple of curries to this thread which LOOKS ABSOLUTELY CURRYDELI-OCIOUS!!!!!!

Thanks Ana!!!
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Ok, this post was originally titled "What's your favourite curry recipe? - Let's share!", but it would be good to post curry recipes into one thread, so I have decided to post a new curry recipe every so often.

Feel free to post any of your favourite curry recipes or even mention what your favourite curry is (just in case we can find the recipe for you to try at home )

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CHICKEN KORMA (mild creamy curry - Indian)

Ingredients
-------------
* 1-1.5kg (2-3lbs) of chicken fillet, pieces (whatever you fancy)
* Ghee (clarified butter or any oil for frying the spices)
* piece of cinnamon bark, cassia bark (or tsp of ground cinnamon)
* few cardomon pods (or 1-2tsp of ground cardamon)
* 1teasp of turmeric powder
* 1teasp of cumin seeds (or 2tsp of ground cumin)
* 1-2teasp of coriander seeds (or 1tsp of ground coriander)
* fresh sliced chillies (depending on how hot you want your dish)
* 1 medium onion sliced, chopped, whatever
* thumb-sized piece of root ginger, sliced (or 1-2tbsp of bottled crushed ginger)
* cloves of garlic (as many as your carb level allows you)
* few curry leaves (the more you put, the more flavoursome it would be. If you can't get these, then use bay leaves)
* 5tablesp pureed tomato (homemade is best so that you can control how much you use and can be sugar-free)
* 4tablesp double cream (thickened, more could be added depending on how mild or creamy you want your curry)
* coconut cream - optional, esp if you're on Induction
* salt to taste

1. Bash up your dry spices with a mortar & pestle (if you don't have one, throw into a blender OR if you're using ground spices, don't worry about it) Ok, bash up your coriander, cumin seeds till fairly fine, then throw in your cardamon pods and bash lightly enough to break open the pods but not crush them. Do the same with your cinnamon bark
2. Then bash up your fresh chillies, followed by your garlic - optional (you can also put these in sliced/chopped)
3. Heat some ghee/oil in large pot (enough to coat spices and your onions, chillies, garlic, ginger etc) on medium heat
4. Throw in your onions and fry till soft, golden, then the chillies and when you can start smelling them, the ginger, followed by the garlic.
5. Make sure you have enough oil - enough to fry all your dry spices next, enough oil so that it's not too dry so it sticks to the pan. ie add the cinnamon, cardamon, turmeric, cumin, coriander
6. Fry your spices till very fragrant. Make sure it doesn't burn otherwise you can taste it in your curry later.
You need to fry your spices to bring out the flavours otherwise it has an "uncooked" feel to them. If your curry paste gets too dry, add a little water.
7. (This step is optional, but it will give your sauce a smooth restaurant curry feel.) Take mixture off heat and let it cool a little. Put all of the mixture into blender and blend till smooth.
8. Pour your curry mixture back to your pan, and add in your chicken pieces, coating the pieces in as much curry as possible. Once coated, add the tomato puree and mix through well.
9. Turn down the heat, and let simmer for 30min or so, or until your chicken is cooked. Add water if sauce gets too dry
10. Finally add the cream, (and coconut cream to taste-optional-depends on whether like the taste of it or not). Remember to season it.

VOILA! Chicken Korma is a fairly Induction friendly dish, but make sure you count your carbs of the spices that you put in. Limit the tomato puree & cream if you think it's going to go over your carb level.

[barelysane]

...

[tickletussler]

Ok, this is a curry I'm posted before, but because it tasted really yummy I've decided to add it to this curry thread. it comes from a cookbook with authentic foods from Singapore, and I thought it was really :yummy !
I tweaked the recipe so that 1 serving only had 7.5g net carbs by reducing the number of onions used and using fresh tomatoes instead of tomato puree and sauce (any of you interested in the original recipe, let me know - still Atkins friendly)

LAMB TOMATO CURRY

* 3 teaspn finely chopped fresh ginger OR 2 teaspn crushed fresh ginger
* 2 cloves garlic, crushed
* 6 cardamoms pods, bashed OR 0.5 teaspn ground cardamon
* 6 cloves OR 0.5 teaspn ground cloves
* 1 thumb-sized piece cinnamon bark OR 0.5 teaspn ground cinnamon
* 1.5 tspn Splenda (optional)
* 20 oz lamb/mutton, cut into pieces
* 4 tablespn ghee (clarified butter) OR 2 tablespn butter & 2 tablespn olive oil OR 4 tablespn olive oil (last is the "healthiest" option, first is the tastiest!)
* 0.5 cup diced onion
* 3 tablespn curry powder mixed to a paste with 4 tablespn water
* 2 teaspoons lime juice
* 2 cups diced fresh tomatoes

1. Heat pan. Add ghee (or substitute as above) and brown the cardamoms, cloves and cinnamon bark.
2. Add diced onions and fry till fragrant (5min)
3. Add curry paste and fry over a moderate heat till oil seeps through
4. Add only 2 tablespoons for the fresh tomatoes to the curry paste and fry till mixture is a little dry but not burnt
5. Add lamb and 8 fl oz water (and Splenda - I didn't use it tonight, but if you do, remember to include the carb amount to the figures in the nutritional panel listed at end).
6. Cook over high heat for 15min, stirring occasionally. Let meat simmer till tender (about 3/4 hour).
7. Add another 8fl oz (or less) - enough to keep meat moist. Add more water if you want a thinner sauce, less if you want a thicker sauce.
8. Finally add all the tomatoes and crushed garlic. Cook tomatoes according to how thick you'd like the sauce. Salt to taste
(9. I eliminated the milk in this recipe, however 1 small can of evaporated milk can be added at the end to the sauce. I didn't because I am not ready for the dairy rung yet. Still, the recipe worked without it and tasted very very nice)

Here is the nutritional panel on this recipe: (if no milk or Splenda added)

Calories 461
Calories from Fat 321.75

Total Fat 35.75g
Saturated Fat 10.75g
Polyunsaturated Fat 3.25g
Monounsaturated Fat 19g
Total Carbohydrate 11g
Dietary Fiber 3.75g
Protein 25.5g

[ana]

CURRIED MEATBALLS AND FAUX RICE

CURRIED MEATBALLS AND FAUX RICE
1 pound ground beef
1/2 cup sugar free tomato sauce
1/2 teaspoon salt
1/2 small onion, chopped
1 cup cauli rice*
1/8 teaspoon ginger
1/4 cup pork rind crumbs
3/4 teaspoon curry powder
2 tablespoons oil
2 cups beef broth
Mix beef, crumbs, tomato sauce, curry and salt. Shape by teaspoons into balls. Brown meatballs in oil, push to one side. Sauté onion about 5 minutes. Stir in broth, cauli rice, and ginger. Bring to boil, stir, cover and simmer for 15 minutes.

*Cauli rice using a food processor or a cheese grater, grate 1/2 head of cauliflower steam and add butter or add to any recipe calling for rice.

[tickletussler]

This looks really good!!!!! Thanks Ana for sharing! :yes

[tickletussler]

DRY FISH CURRY (south-east asian)

Ingredients
-------------
1.5 teaspn turmeric powder
1.5 teaspn dried chilli powder
1 tablespn cumin powder
1 tablespn cinnamon powder
1 teaspn aniseed powder
1 teaspn black pepper powder
225ml (8oz) coconut cream/milk (not suitable for induction so exclude if doing induction)
680g (24oz) mackerel
115ml (4fl.oz) oil for frying fish
3 tablespn oil for frying paste
55g (2oz) onions, sliced thinly
½ thumb-sized piece ginger, shredded thinly
1/4 teaspn cumin seeds
1/4 teaspn cinnamon bark
1/4 teaspn fenugreek
1/4 teaspn poppy seeds
2 sprigs curry leaves
2 cloves garlic, chopped finely
55g (2oz) shallots, pounded coarsely
2 ripe tomatoes, peeled and sliced thickly

Marinade
----------
2 tablespn fish sauce
1 teaspn pepper
1 tablespn lime juice
1 tablespn Splenda or equivalent (optional)

1) Wash and cut fish into pieces 2.5cm (1 inche) thick. Soak in marinade for 20min. Drain fish and fry till lightly browned on both sides. Remove & set aside
2) Heat 3 tabespns oile in pan.
3) Fry sliced onions till soft. Add ginger, curry leaves, 1/4 teaspn cumin seeds, 1/4 teaspn cinnamon bark, fenugreek and poppy seeds. Fry till ginger turns light brown. Stir in garlic, fry for 1min. Add shallots and stir-fry till light brown
4) Add turmeric powder, chilli powder, cumin powder, cinnamon powder, aniseed powder and black pepper powder to pan
(Note: if these ingredients are too difficult to get, then substitute with 4 tablespoons curry powder and 1 teaspn turmeric powder)
5) Then add ½ cup coconut milk into pan, along with 115ml (4fl.oz) water and tomatoes.
6) Simmer for 5min, stirring constantly so that it doesn't burn
7) Pour in remaining coconut milk. Season with salt (and/or Splenda)
8 ) Cook over low heat till reaches boiling.
9) Put in cooked fish pieces and continue cooking till sauce is thick.
10) Serve

[ana]

Bombay Madness

Serves: 4

Ingredients:

4 1 inch thick filet mignons
1 tablesoon white pepper
1 lemon grass stalk or
2 grated lemon peels
1 thinly sliced 1 inch piece of ginger
20 crushed black peppercorns

Curry Butter:
1/4 cup butter
2 tablespoons chopped ginger
1 large shallot, chopped
1 garlic clove, chopped
1 seeded green chile, chopped
1 tablespoon curry powder
1 tablespoon lemon juice
Pinch of tumeric

Cooking Instructions:

Remove the steaks from your refrigerator at least
1 hour before cooking. (Steaks should be at room
temperature before you cook them.)

Press a generous amount of white pepper into the
surfaces of the steaks. Cover.

To prepare the steamer, place the lemon grass and
water in the bottom of the steamer with ginger
and peppercorns. Boil 1-2 minutes to release the
oils and
flavors of the aromatics. When ready to cook the
meat, salt the steaks and steam them over
vigorously boiling liquid for 3 minutes ONLY.

Blend all of the Curry Butter ingredients in a
food processor until smooth.

Garnishes:
Onions, pickled Cucumbers in yogurt or creme
fraiche,

For the pickled onions, use sweet onions if
possible. Peel and trim top and bottom. Slice thinly,
place in a stainless bowl, salt heavily, and
toss. Leave
for 1 hour and drain thoroughly. Bring 1 cup of
vinegar to a boil and pour it over the drained
onions. Reserve.

For the cucumbers in yogurt and creme fraiche,
slice 2 small cucumbers thinly, salt, and allow to
set for one hour. Drain thoroughly, pressing
gently to
expel water. Mix 1 1/4 cup plain yogurt and 1 1/2
cup creme fraiche. Add a dash of chili powder and
mix with the cucumbers. Chill.

To serve, arrange accompaniments around the
outside of a heated plate, place a filet in the
center, and top with a dab of curry butter. Serve
immediately.

[ana]

Bengal Shrimp Curry

Bengal Shrimp Curry

Ingredients:
1 lb shrimp
1 T olive oil
1 T curry powder
1/2 cup onion, chopped
1 tomato, chopped
1/4 cup water

Sauté onions in a little oil, sprinkle with curry powder. Stir in tomato and sauté few minutes. Add shrimp, stir to coat evenly. When shrimp is done (few minutes), pour in water and stir.
Serves 2 @ 8 carb (6 NET carbs)

[ana]

thanks I am a curry lover too!!! my only prerequisite is that it be fairly easy I dont want to make my own curry powder or get quite that ambitious, but I do love a quick and easy curry!!!

[tickletussler]

Today's Curry Recipe - Curry Fried Fish - Quick & Easy

This is a real easy one to do, with a ready-made curry powder which I think you can mostly buy in the supermarkets

CURRY FRIED FISH

* white fish fillets cut into bite-sized pieces
* curry powder
* salt to taste
* oil for frying/pan-frying
* curry leaves (optional)
* mustard seeds (optional)
* cumin seeds (optional)

1. Take fish pieces and coat with curry powder - as much or as little as you fancy. Season with salt
2. If you have the optional ingredients, take these and fry in a little oil for fragrance, and add more as you fry each new batch of fish
3. If you don't have the optional ingredients, then fry your fish in the oil till crisp - these make a fantastic snack too!

[ana]

Re: Today's Curry Recipe - A new Curry

Zucchini Soup

One pound zucchini, washed and chopped, with peel
on
1 large onion, chopped
1 ½ cup chicken broth
1 tsp. salt
1 tsp. curry powder

Saute onion in butter. Add zucchini and broth.
Cook until soft. Add salt and
curry powder. Puree in blender.

[Heidi3]

Re: Today's Curry Recipe - Ana's Curries

YYYYUUUUUUMMMMMMM!!!!! I am such a curry whore!!!!! I am going to try every recipe on this thread you know!!!

[ana]

Re: Today's Curry Recipe - Ana's Curries

Yeahhhh Nursey!!!!!

[tickletussler]

Re: Today's Curry Recipe - Ana's Curries

Nursey glad to see you're back from vacation!!! You were missed! You do know that this thread was created as a tribute to our dear forum hostess Nursey!!!

[Heidi3]

Re: Today's Curry Recipe - Ana's Curries

well today's curry is one pot chicken curry for my boys if you want easy guys this is easy peasy!!! (I may have posted this before?)

4 boneless chicken breasts cut in pretty big chunks
4 cups veggies cut in big chunks (veggies can be anything mixed up like red peppers, onions, tomatoes. summer squash whatever you like)
minced 1 inch knuckle of ginger, minced 6 big cloves of garlic, minced habanero pepper
1/4 cup of good madras curry like Betapac or Cariherb if you use other ones try it to see how strong it is and cut back if needed
1 Tbl of red chile 1 tble cumin and 1 tsp of thyme
1 package of Sazon Goya con azafran (dont worry if you can not find this then just use any Goya Sazon or crumble a Knorr chicken boullion cube
salt and fresh cracked pepper
can of coconut milk

in an oven proof pan like a dutch oven pour some oil and add all the veggies including the minced garlic, ginger and habanero
put into the oven at 400 degrees and roast while you toss the chicken in the spices and let it sit...
when the veggies are nicely roasted add the chicken and stir it around well then roast just a few min more before you add the coconut millk ...stir well and just bring to hot...there you have it!!!
if fruits are allowed serve with a fresh mango salad made with mangos, cilantro and lime juice if not do the salad with jicama instead...also serve with a spoonful of yogurt or sour cream and fresh chopped cilantro on top....and a low carb tortilla ...you can build this up or tone it down it is all in your hands....