Favourite Curries

[ana]

Re: Favourite Curries

Curried Tuna

1-1/2 Tablespoons olive oil
1 sm. onion, cut into fine rings
1 clove garlic, peeled and finely chopped
1 tsp curry powder
16 oz. can of tuna in olive oil
1/2—1 fresh jalapeno, cut into fine rounds
1/2 inch piece of fresh ginger, julienne
2—3T fresh cilantro, chopped
Salt and freshly ground pepper to taste


Heat oil in a nonstick frying pan over medium high heat. Add onion and garlic. Stir fry until onion is turning brown at the edges. Add curry powder and cook until fragrant. Add the tuna, breaking up any big lumps. Turn heat to low. Add chili, ginger and cilantro and mix in. Add salt and pepper to taste. Serve hot, at room temperature, or cold.
Serve over baby spring greens or your favorite salad greens.

[Heidi3]

Re: Favourite Curries

this is lunch tomorrow thanks Ana!!

[ana]

Re: Favourite Curries

I hope you enjoy it!!

[tickletussler]

Re: Favourite Curries

Absolutely love Curried Tuna - thanks for posting Ana!

[tickletussler]

Re: Favourite Curries

I tried this for dinner and I was surprised - I thought I had bought it from a restaurant, but now I can cook it at home!

Creamy Prawn/Shrimp Curry (Chingri Malai) - east Indian

* 500g/1lb2oz tiger prawns/shrimp
* 1.5 tablesp lemon juice
* 3 tablesp oil
* ½ onion, finely chopped
* ½ teasp ground turmeric
* 5cm/2inch piece cinnamon stick
* 4 cloves
* 7 cardamom pods
* curry leaves
* 2cm/0.75inch piece of ginger, grated
* 3 garlic cloves, chopped
* 1 teasp chilli powder
* 50g/2oz creamed coconut mixed with 150ml/5floz water OR 150/5floz coconut milk

1. Peel and devein the prawns/shrimp, leaving the tails intact
2. Put them in bowl, add lemon juice, toss together and leave for 5min to marinate. Rinse the prawn under running cold water and pat dry with paper towels
3. Heat the oil in a heavy-based frying pan and fry the onions until lightly browned.
4. Add the turmeric, cinnamon, cloves, cardamom, curry leaves, ginger and garlic, and fry for 1min
5. Add the chilli powder, coconut cream/milk, salt to taste and slowly bring to the boil.
6. Reduce heat and simmer for 2min.
7. Add the prawns/shrimp, return to boil, reduce the heat and simmer for 5min or unitl the prawns/shrimp are cooked through and the sauce is thick.

Serves 4

I tried to attach a picture - hope you can view it

[Heidi3]

Re: Favourite Curries

I tried this for dinner and I was surprised - I thought I had bought it from a restaurant, but now I can cook it at home!

Creamy Prawn/Shrimp Curry (Chingri Malai) - east Indian

* 500g/1lb2oz tiger prawns/shrimp
* 1.5 tablesp lemon juice
* 3 tablesp oil
* ½ onion, finely chopped
* ½ teasp ground turmeric
* 5cm/2inch piece cinnamon stick
* 4 cloves
* 7 cardamom pods
* curry leaves
* 2cm/0.75inch piece of ginger, grated
* 3 garlic cloves, chopped
* 1 teasp chilli powder
* 50g/2oz creamed coconut mixed with 150ml/5floz water OR 150/5floz coconut milk

1. Peel and devein the prawns/shrimp, leaving the tails intact
2. Put them in bowl, add lemon juice, toss together and leave for 5min to marinate. Rinse the prawn under running cold water and pat dry with paper towels
3. Heat the oil in a heavy-based frying pan and fry the onions until lightly browned.
4. Add the turmeric, cinnamon, cloves, cardamom, curry leaves, ginger and garlic, and fry for 1min
5. Add the chilli powder, coconut cream/milk, salt to taste and slowly bring to the boil.
6. Reduce heat and simmer for 2min.
7. Add the prawns/shrimp, return to boil, reduce the heat and simmer for 5min or unitl the prawns/shrimp are cooked through and the sauce is thick.

Serves 4

I tried to attach a picture - hope you can view it

OMG I COMPLETELY LOVE YOU!!!!! this looks fantastic!!!! come cook with me ..isn't here any reason you need to come to Seattle???????? you can stay here I have plenty of room!!!!

[tickletussler]

Re: Favourite Curries

This is a Nonya specialty. "Nonya" refers to the culture of the straits-born chinese people - this group of chinese people who live mostly in Malacca in Malaysia.
This is one of my favourite "curries" - what's unusual about it is it relies its flavours not on brown onions as in a lot of other curries, but on shallots (green spring onions). I know there seems to be quite a lot of ingredients, but preparation and cooking process is simple.

Ayam Kleo (Chicken in rich spicy gravy)
(approx 7g carbs per portion)

1.2kg/2.5lb chicken, cut into 4 pieces
625g/22oz grated coconut with 435ml/14floz water, squeezed and strained
(equivalent amount of coconut cream/milk can be used)

Ingredients A
------------
* 4 dried chillies
* 2 red chillies
* 1 stalk lemongrass, thinly sliced
* 6 candlenuts (brazil nuts can be used instead)
* 1 thumb-sized piece ginger
* 1/4 thumb-sized piece turmeric (or 2 tablesp ground turmeric)
* 3 cloves garlic
* 15 shallots

Ingredients B
------------
* 1 teasp salt
* 1 slice dried tamarind
* 5 lime leaves
* 2 stalks lemon grass, lightly bashed

1. Using a blender, grind all Ingredients A to a fine paste
2. Marinate the chicken in 1 teasp salt, 2 tablesp water and 2 tablesp of the paste for ½ hour
3. Set grill to hot. Grill the marinated chicken till brown on both sides (10min for each side). This step can be substituted by panfrying the chicken if grilling not convenient.
4. Mix the rest of the paste with the coconut milk and Ingredients B, in a saucepan.
5. Put in the chicken and mix well.
6. Cook over a moderate heat for 15min
7. Reduce heat and let chicken simmer till tender.
8. Cook till the gravy is thick and oil comes up to the surface.

(image should be attached below)