Posts tagged curry

Catfish Korma

Oh man! Being sick an entire week and unable to enjoy real food is just too much to handle. So, move over progresso! I’m taking over the kitchen.

Right now, here’s another attempt at making Indian-style curry. That’s right. After making the tikka masala, I wanted to try a different kind. And yesterday, I stumbled on some recipes that used coconut milk instead of regular heavy cream. Sounds interesting, I thought. I usually use coconut milk on Thai curries but since I love it a lot, I was pretty sure it would do just as well on pretty much anything else. And sure enough…

I just made this up based on a combination of different recipes I found. Most of them used chicken but being the rebel that I am, I used fish instead. And I really love the coconut milk! Mmm mmm mmm!

Also, I happened to have some leftover tomatoes and eggplant, so I used those for sides. Worked for me.

Ingredients (4 servings):
2 big Catfish Filets
Canola Oil
1 Onion, finely diced
1 tbs Fresh Ginger, minced
6 Cloves Garlic, minced
2 tbs Tomato Paste
Salt & Pepper
3 tbs Curry Powder
1 tbs. Garam Masala
1 cup Chicken Stock
1 1/2 cup Coconut Milk
Chopped Scallions or Cilantro

In a medium-high heated dutch oven, drizzle some oil and sear the filets for a couple of minutes on each side. When both sides are browned, transfer to a plate and set aside.

Reduce heat to medium. Add a little more oil and sauté the onions until tender, 5 minutes or so. Add ginger and garlic, and continue cooking for another couple of minutes. Add the tomato paste, curry powder and garam masala. Stir for about 5 minutes. Pour in coconut milk and chicken stock and stir until well combined. Salt & Pepper to taste.

Reduce heat to low. Put the filets back in and smother with sauce. Let simmer uncovered for about 10 minutes. The liquid will reduce a little and will concentrate the flavor.

Adjust seasoning accordingly. Garnished with cilantro or scallions. Serve with basmati rice.

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Tikka Masala

I live in the sticks where spaghetti is pretty much as ethnic as you can get. Lately, I’ve had a hankering for some Indian flavors but didn’t know how to go about it. Not that authentic spices are readily available around here, because they’re not. So, I wandered about the web trying to find something easy that I could get away with without having to travel to New Dehli.

Here’s what I came up with. I looked at several recipes and this one is pretty much just a combination of all of them. Just what I thought would be quick and easy. So, let’s see… I could get cumin and cinnamon powder at the grocery store. And luckily, there’s a little Asian market down the street which happens to carry a small pack of garam masala, an aromatic spice blend which I believe contains cumin and cinnamon, as well. The rest is usual fare.

The carrots here are just my own added twist to it. You can serve it with whatever veggie you fancy. But adding a bit of cilantro really brings the dish to a new level, I believe. You could probably do without it but I’m a big cilantro fan, so there you go. And since I don’t have a built-in tandoor oven in the house, the backyard grill would have to do, for now.

Hmmm… it’s not spicy, at all. And evidently, this dish is more a British staple than anything else. But who cares? It’s good and that’s all that matters, right? So let’s chow down, mate!

Ingredients (4 servings):
4 Chicken Breasts
8 thin Carrots
1 1/2 cup Plain Yogurt
2 Lemons, cut into wedges
4 tbs Garam Masala
4 tbs Ground Cumin
1 tbs Ground Cinnamon
1 tbs Cayenne Pepper
2 tbs Paprika
1 tbs Fresh Ginger, minced
2 tbs Butter
2-3 Garlic Cloves, minced
1 1/2 cups Tomato Sauce
1 cup Heavy Cream
Bunch Fresh Cilantro
Salt & Pepper to taste

Do this a day ahead. In a wide bowl, combine yogurt, the juice of 1/2 lemon, 2 tbs cumin, cinnamon, garam masala, cayenne, ginger and salt & pepper to taste. Rub chicken and carrots with the mixture. Cover and keep in the fridge overnight.

Grill chicken and carrots until done. Discard marinade. Chop the chicken into bite-size pieces.

For the sauce, use a dutch oven to melt butter over medium heat. Sauté garlic for a couple of minutes. Add 2 tbs cumin, paprika, tomato sauce, cream and salt & pepper to taste. Lower the heat and simmer until sauce thickens, 15-20 minutes, more or less. Add grilled chicken and carrots, and simmer for another 10 minutes. Give it a taste and re-season accordingly.

Transfer to serving platters. Garnish with fresh cilantro and a lemon wedges. Serve with basmati rice and/or some kind of mid-eastern bread like naan or pita.

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Green Curry Shrimp

Okay, so I have a big bag of frozen shrimp. What to do, what to do. Ah, that can of green curry that’s sitting patiently in the pantry, I hear it begging me to use it already. Why not? And there’s a big can of coconut milk, as well. Hmmm, let’s see, what else do I have left? Carrots, scallions, leftover mushrooms and baby bok choy that I was going to use for something else. Oh well…

Man, this stuff is hot!!! Spicy hot, that is. Amazingly, the green curry paste is hotter than the red variety. Anyhow, regardless of what you see in your local grocery store, don’t use anything other than the Thai-imported Maesri Brand which, unfortunately, can only be found in Asian markets. As far as I know, anyway. But they are worth hunting down, for sure.

It’s very easy to make this dish. In fact, it’s the same way I make my Red Curry Chicken, except of course this uses the green version and it has shrimp. But you can use chicken or other meats, I just happen to have a ton of shrimp in the freezer, right now. And you can use whatever vegetable you prefer. I usually add bell peppers, eggplant and onions but bok choy and mushrooms are all I’ve got, at the moment. But hey, however you do it, I promise you, it’ll be mighty good!!

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Thai Red Curry Chicken

Ahh! Can you say comfort food? This dish is kind of a staple in my house. I usually prepare this once every couple of months, maybe. The curry comes in a can and in different flavors… red, green, yellow and I think, orange. The green one is good but way too hot for my palate and yellow’s a little on the sweet side. So, I found comfort in the red variety. You can find them in any Asian store. The way I usually do curry is I either grill, roast or bake the meat and veggies and prepare the sauce separately. When plating, I simply put the meat and veggies on a bed of rice and pour the curry sauce on top. You must try it, if you like curry.

Ingredients: Can of Red Curry, Can of Coconut Milk, Chicken breast, Bell Peppers, Onions, Cremini Mushrooms, Basil Leaves

Directions: Season chicken and grill it along with the veggies. Combine curry and coconut milk in a saucepan, stir until boiling. Plate a bed of rice, top with chicken and veggies and pour sauce all over. Garnish with chopped basil leaves (or dried basil).

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Grilled Steak n Veggies with Japanese Curry

Curry is one of my favorite comfort foods. And I like all kinds. This one is the Japanese version. The roux is available in most local grocery stores. Normally, curry is a one pot dish. You just layer one thing at a time and mix them all together with the sauce. But the way I do it, I grill (or sometimes, roast) the meat and veggies and then cook the roux separately. When plating, I usually just pile everything on a bed of rice. Yum!

Ingredients: Grilling Steak, Bell Peppers, Onions, Celery, Potatoes, Carrots, Japanese Curry Roux, Garlic, Vegetable Stock, Scallions

Directions: Grill or roast steak and veggies. Slice steak into thin strips. Saute garlic, add stock then roux. Mix in steak strips and veggies. Garnish with scallions.

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