Thai Red Curry Chicken

Thai Red Curry Chicken
Thai Red Curry Chicken

Thai Red Curry Chicken

Ingredients:
chicken 1 cup ,cut into bite size
coconut milk 1 can,about 14 oz
3/4 Table spoon red curry paste
2/3 table spoon fish sauce
2 table spoon palm sugar or regular sugar
5/7 basil leaves
2 table spoon ground peanuts
3/4 kafir lime leaves.cut into very thin strips
1/2 can baby corn,
1 cup bell pepper.
Instructions:
Cook the red curry paste in a few table spoon coconut milk until the oil begins separate out. Add the chicken and mix well with the curry for about 3min.
Add fish sauce,coconut milk, water, peanut, sugar.
Cook for 5 min. Add baby corn and lime leaves and cook until the sauce is absorbed and thickens. Add basil leaves and bell pepper.
Serve with rice

Thai Chicken Red Curry

Thai Chicken Red Curry
Thai Chicken Red Curry

Thai Chicken Red Curry

Inspired by Sharmin Haque’s recipe “Thai Red Curry Chicken
Ingredients:
chicken 1 cup ,cut into bite size
coconut milk 1 can,about 14 oz
3/4 Table spoon red curry paste
2/3 table spoon fish sauce
2 table spoon palm sugar or regular sugar
5/7 basil leaves
2 table spoon ground peanuts
3/4 kafir lime leaves.cut into very thin strips
1/2 can baby corn,
1 cup bell pepper.
Instructions:
Cook the red curry paste in a few table spoon coconut milk until the oil begins separate out. Add the chicken and mix well with the curry for about 3min.
Add fish sauce,coconut milk, water, peanut, sugar.
Cook for 5 min. Add baby corn and lime leaves and cook until the sauce is absorbed and thickens. Add basil leaves and bell pepper.
Serve with rice

Basa Fillet Dopiajo

Basa Fillet Dopiajo

Basa Fillet Dopiajo

Recipe:
cut some basa fillet in small pieces. Then in hot oil add some chopped onion. Fry it untill it becomes golden brown. Then add little gg paste, termeric pdr,red chilli pdr, salt, 1or 2 chopped tomatoes. Add some water and cook it for few mins with cover. Then add the basa fillet pieces. Mix it with the spices and cook it in low flame. When u see that oil is comming out, finally add some chopped coriander leaves. If u wish u can add little more water. Done.
added by Tasmina

Crispy Cod Fish in Hot ‘n Spicy Tomato Schezuan Curry Sauce

Crispy Cod Fish in Hot 'n Spicy Tomato Schezuan Curry Sauce
Crispy Cod Fish in Hot 'n Spicy Tomato Schezuan Curry Sauce

Crispy Cod Fish in Hot ‘n Spicy Tomato Schezuan Curry Sauce

1) Take any Fish Fillet cut in pieces, add Garlic-Ginger paste, Salt, Soya Sauce and marinate it for 30 minutes.

2)  For Fish Coating, in a bowl take Flour-Baking powder, Salt, 1 Egg, Chili Powder and mix them, add little water and make a smooth coating

3) Pour the Fish in 2 this coating and fry them

4) Cube the Onion and half the Green Chili , Tomato Sauce and i use ready made Hot/Spicy Tomato and Szechuan sauce Curry

5) Heat the pan,  pour oil then add Onion, Green chili after 5 minutes, put all the Sauce, pinch of salt and half cup of Hot Water, after 10 minutes put the fry fish in it

Mix and serve!

Added by Shama Hasnin

shrimp curry

ADDED BY MARWA

SHRIMP AND RICE

1 (10 oz.) pkg. frozen shrimp
cooked rice
1 lg. can tomatoes
1 sm. onion, chopped
1/2 tsp. salt
1/4 tsp. red pepper
herbs of yr choice – chives ,garlic
place tomatoes, onions, peppers, and salt in pan. Cook until onions are done. Add shrimp and then add herbs and chives and garlic Place in casserole and cover with chives. Cook at 350 degrees for 30 minutes.
serve with rice 🙂

Fish Curry

Added by Ruhina Hashmi

Kulcha, fried fish, timatar ka khatta salan

Fish is simple filets, washed with vinegar and sprinkled with salt. The dipped in flour, then milk and then a mix of cornflour, coriander, salt, black pepper, a tsp of my fish masala – recipe below – and shallow fried.

Timatar ka khatta salan – inspired by Sharmeen’s tomato salan..

2 chopped tomatoes, 1 can of crushed tomatoes, 1/4 cup white vinegar, 1 large onion, salt, pepper, red chilies, chopped garlic – as per your taste

Fry the chopped onions to a golden brown. Add everything, and let it cook down to a ‘salan’ like consistency. Baghar with zeera and round red chilies.

Kulcha:

2 cups ata – whole wheat flour
1 cup plain white flour
1/2 tsp backing soda
1 tbls yeast
1 tsp baking powder
1 tsp salt
2 tbls yoghurt
3 tbls ghee
warm water – about a cup

– dissolve yeast in a cup of warm water, let it stand 10 minutes

– add the rest of the ingredients, kneading to a soft yet firm dough

– let it rise in a warm place.. punch down and let it rise again

– roll and flatten the kulchas by hand on the baking tray directly, wetting ur hands and ending with a final wet pat..

– u want the oven to be hot, and the kulchas not rolled out too thin..

in case anyone needs more detailed directions to the kulchas or naans:

**fish masala – dry roast a tsp each of fengureek, coriander seeds and white cumin, half a tsp of kalongi and ajwain. Grind them and 1/4 tsp garlic powder together. Use a tsp or less, according to your taste for fish**

SHRIMP CURRY

Added by Marwa El Odessi

Ingredients

Shrimp, ½ kilo, uncooked medium shrimp, cleaned, peeled and deveined
Red Bell Pepper Large, seeded, cleaned and diced
Carrot, medium diced
Garlic, 4 cloves, minced
Onion, ½ cup diced small
Tomato Sauce, 250 grams (one pouch)
2 table spoon Banana Ketchup
3 Small native chili, minced
1/2 cup green peas
1/4 cup mushrooms
Bread crumbs, 1 Tablespoon
3 – 4 tablespoons of olive oil

Heat olive oil in pan, add garlic till it browns then add onion and sauté, cook for 30 seconds, then add carrots, chili, mushrooms, green peas and bell pepper.
Add tomato sauce, Banana ketchup and bread crumbs, then cook over medium heat for five minutes. Add shrimp and cook for three minutes more, until shrimp turn opaque.
Serve on heated iron plate/wooden platter with side of rice,other seafood and garnish .

the term : Garnish

1. To use food as an attractive decoration. 2. Food used as an attractive decoration.
3. A subsidiary food used to add flavor or character to the main ingredient in a dish

Achari Prawns

Added by Sharmeen Saleem
Achari Prawns (These were sooo yummy)

Ingredients

* 20 fresh tiger or large prawns, peeled with tail shells on and deveined
* Squeeze of lemon juice
* 200g plain yogurt
* 2 tbsp Patak’s Medium-Hot Lime Pickle, puréed
* 2 garlic cloves, crushed
* 1/2 tsp ground turmeric
* 1/2 tsp crushed cumin seeds
* 1 tbsp chopped fresh dill

1. Put the prawns into a large mixing bowl with the squeeze of lemon juice.

2. In a separate bowl, mix the remaining ingredients. Pour over the prawns and stir well. Leave in the fridge to marinate for a couple of hours. Meanwhile, soak the skewered in cold water for 30 minutes.

3. Thread 5 prawns onto each skewer and grill under a medium heat for 6-8 minutes, turning once, until cooked.

4. Serve with salad leaves, wedges of lime and raita for dipping.

Note: These prawns were too tiny – therefore; I just cooked them in 2 tbsps olive oil with the marination 🙂

SHRIMP STIR FRY

Added by Marwa El Odessi

8 ounces large shrimp, peeled, deveined, and coarsely chopped (I didn’t chop my shrimp)
8 ounces fresh lo mein noodles
1 1/2 tablespoons peanut oil, divided (I used plain ‘ole veggie oil)
3 cups thinly vertically sliced onion
5 cups broccoli florets (about 1 pound)
2 cups red bell pepper strips
1 tablespoon minced fresh garlic
1 tablespoon minced peeled fresh ginger (I used TJ’s bottled crushed ginger)
3/4 cup fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 cup unsalted cashews, coarsely chopped (I used salted)

Combine the soy sauce and shrimp; cover and refrigerate 30 minutes. Drain through a sieve over a bowl, reserving soy sauce.

Prepare noodles according to package directions, omitting the salt and fat. Drain and rinse; drain well. Toss noodles with 1 teaspoon oil. Set aside.

Heat 2 teaspoons peanut oil in a large nonstick skillet over medium-high heat. Add onion; stir-fry 3 minutes. Add broccoli and bell pepper; stir-fry 3 minutes. Add garlic and ginger; cook 1 minute, stirring constantly. Remove vegetable mixture from pan.

Heat 1 1/2 teaspoons peanut oil in pan. Add shrimp, and stir-fry 1 minute. Add the reserved soy sauce, broth, and salt, and bring to a boil. Add noodles, vegetable mixture, and nuts, and toss well to combine.
Yield: 4 servings (serving size: 2 1/4 cups

Mullet fish curry

Added by Elora Sharlin

1 mullet fish cut into steaks.wash and srain water.marinade with turmeric powder,chilli powder and salt.let it sit for a while then fry in hot oil until golden and crispy.make sure not to burn.take them out of the oil and keep on one plate.
cut one medium onion,few garlic cloves and chilli.saute them in the same pan with oil,after turning them a little brown add turmeric powder,chilli powder and little salt and mix well,adjust salt and chilli powder accordng to your taste.after frying for few minutes add chopped 1 tomato and keep frying until oil separates.if it becomes too dry add little water.
then add vegetable as u wish (i added cauliflower,but eggplant also goes well with this fish).mix the vege with the spice mixture then put some water and cover until veges are tender.keep stirring every few minutes and cover.
after veges are soft put the fish pieces back in and let the gravy boil.check for salt,make gravy runny or thick as u want.garnish with coriander leaves.there is ur fish curry ready to be savoured with plain rice.thanks

herring fish with eggplant

Added by Elora Sharlin

marinade fish pieces with turmeric,red chilli powder and salt then fry in hot oil until brown on both side.keep on a plate .in the same oil add onion,garlic,green chilli.after browning a little add turmeric,red chilli powder and salt.then add cut tomatoes.when oil leaves gravy add eggplant and add some water until they r tender.put fried fish pieces to the gravy and boil,add more water if it becomes dry.garnish with coriander leaves.enjoy with hot rice.

kamokamo with prawns

kamokamo with prawns

Added by Elora Sharlin

cut kamokamo in big chunks.fry onion in oil,after browning add salt,turmeric and red chilli powder,when they r fried a little then add prawn in the gravy and fry.add water if it is too dry.make gravy thick then add kamokamo to it and keep covering and stirring every few minutes until done.lastly add some sugar according to ur taste.

chiken korahi

chiken 1kg
onion chopped 1cup
garlic ginger paste 2 tbs
popy seeds 1tbs (paste)
darchini 1
alch 2
lobongo 2
raisin 4/5 if u like
yogurt 1 cup
turmeric powder 1tbs
green chilli 5 chopped
salt to taste
oil 5 tbs
fry the onion to come brown…add chiken n all the ingrediant…add a little water …cook covered for 30 mins….add 1 cup of water …cook another 10 mins…when the oil comes out its done..enjoy………..

Chicken Curry Soup with Naan Bread

Naan is a leavened Indian bread with yogurt cooked in large tandoor ovens. It usually enhanced with cumin or garlic and have melted butter or ghee on it.