AwesomeBites

Tag: curry

  • Manilla Clams with Coconut Lemon Grass, Thai Curry and Ginger

    Manilla Clams with Coconut Lemon Grass, Thai Curry and Ginger


    2 T Canola oil
    2 inch piece of ginger, smashed with back side of knife
    1 stalk lemon grass, remove first layer and cut on bias into 2 inch pieces
    Lime zest
    1 tsp Thai Red Curry Paste (gonlongol)
    2 cloves garlic, smashed
    1 cup chicken broth
    2 pounds manilla clams, make sure they are all closed, rinse in cold water right before cooking
    1 12 ounce can coconut milk
    1 generous tablespoon Thai Chili Soya Paste (Look for sugar, tamarind, shrimp paste and fish sauce in the ingredients)
    Thai Fish Sauce to taste (Squid brand with shrimp on label or three crabs)
    2 Tablespoons each cilantro adn mint, chopped
    Cilantro Sprigs for garnish,

    In a soup or braising pot over high heat add oil, ginger, grass thai curry paste, and garlic. Fry over high heat until all ingredients have releases their flavor. Please note, curry paste is very hot. Use in a well ventilated area and according to your taste.

    Add lime zest and broth. Bring just to a boil. Add clams and give pan a good stir. Cover with tight fitting lid and cook for 5 minutes over high heat. Remove opened clams with slotted spoon.
    Add coconut milk, chili paste and fish sauce. Blend well and bring to a boil. Cook for 2-3 minutes.
    Season to taste with 1/8 cup sugar and more Thai Red Curry Sauce.

    Divide clams among soup bowls, ladle sauce over clams then garnish with cilantro.

    Serve with fresh bread and butter and lemon wedges. You can also serve over noodles.

  • Butter Chicken (murgh makhani)

    Butter Chicken (murgh makhani)

    Butter Chicken

    We were in Uganda with friends at the Speke hotel restaurant and they specialized in Indian Cuisine when I first tried this great dish.  It is wonderful.  So many flavors,in it’s like a party in your mouth. 

    I have loved it every since.  One of my boys is improving his backyard and lay pavers.  I whipped them up some lunch and delivered it since I knew they would be hungry.  I made it spicy, because the boys like it that way.

    Awesome bite! Butter Chicken

    2 pounds cut up chicken (I like chicken thighs)

    Marinade:

    2 cups yogurt, drained or sour cream

    6 cloves garlic, puree

    ½ in fresh ginger, puree

    2/3 tsp red chile powder or paprika

    ½ tsp cumin powder

    ½ tsp garam masala powder

    A tiny pinch of red tandoori coloring (optional)

    ½ tsp salt

    2 tsp lime juice

    (Marinade the chicken at least 1 hour but best overnight)

     Makhani Sauce:

    1 ½ pounds tomatoes, skinned, mashed

    ½ tsp kasuri methi (dried fenugreek leaves)

    3 oz chilled butter

    Few drops of vinegar

    ½ tsp garam masala

    Salt

    1 ½ ounces light cream

    When ready to cook, heat oil in cast iron or heavy braising pot, add chicken with marinade and cook over low heat turning chicken until it is done.  

    For sauce, in saucepan cook tomato pulp about  5 minutes until liquid has evaporated. Add chilled butter, paprika; after butter has melted cook for just 1 minute.

    Taste, if it is not sour add a couple of drops of vinegar.  Add the kasuri methi (dried fenugreek leaves), garam masala, salt to taste.  After 30 seconds, add the cream.  The sauce is ready. 

    Pour  into the skillet and  mix with the chicken. 

    (You can prepare and cook the chicken ahead of time.  The Makhani sauce takes only 5-6 minutes to make, so wait until the last bit and serve immediately with rice.)

    So good. Yum!
    Plating with Tumeric Rice

  • Califlower and Potato Curry – allo gobi

    Califlower and potato curry

    I have also had this with carrots added.  Also excellent. Califlower is not my thing but while traveling, a friend ordered this dish and the memory is still with me. 

    1 ½ cups chopped fresh coconut (or substitute 1/2 cup toasted coconut and 1 1/2 cups of coconut milk)

    7-8 T oil

    1 ½ onions, chopped

    Curry Powder:

        5 dried red chilis

        2 tsp coriander seeds

        1/8 tsp mustard seeds

        1/8 tsp fenugreek seeds

        ¼ tsp cumin seeds

        1 inch cinnamon stick

        4 peppercorns

        2 cloves

        ½ tsp turmeric

        ½ tsp paprika

        1 heaped tsp tamarind

        ¾ inch piece of fresh ginger, grated

        4 cloves garlic, finely chopped

    1 cup potatoes, peeled, chopped large pieces

    14 ounces cauliflower cut into large flowerettes

    Topping:   Toasted Coconut, Almonds, or Cashews 

    Soak 1 cup coconut in 2 cups of warm water, blend, then strain reserving milk. 

    In non-stick pan heat oil and remaining chopped coconut for 2-3 minutes.Set aside.

    Heat oil and sauté half the onions for 2-3 minutes and set aside.

    Heat oil and sauté red chilis, coriander, mustard, fenugreek, cumin seeds, cinnamon, pepper, cloves for 30 seconds and remove from heat.

    Now put coconut, onions, spices, into a blender.  Add turmeric and paprika and tamarind and ½ cup water and grind to smooth paste. 

    In saucepan, 4 T oil sauté ginger and garlic for 15 seconds, followed by balance of chopped onions for 7-8 minutes until translucent, add spice paste and sauté for 2 minutes, then add a little water and sauté potatoes for 5 minutes.  Salt, add water to cover and cook 5-7 minutes. 

    Then add cauliflower, coconut milk and cook until done.

    Serve with rice.

    If that recipe is too tough or you don’t have all the ingredients, you can substitute a can of coconut milk and you can always use a curry powder that has most of the ingredients above.  Feel free to leave out the potatoes or to add some carrots to the mix or just use califlower alone.    Best vegetarian dish!