YOGURT KARHI

Ingredients:

Yogurt 500 g, beaten
Garlic paste 1 tsp
Salt 1-½ tsp
Gram flour 3 – 4 tbsp
Turmeric ½ tsp
Coconut milk powder 2 tbsp

Grind together:

Coriander leaves 4 tbsp
Green chilies 8 – 10

For baghar:

Onion 1, small, chopped
Lady finger 1 cup
Whole Red Chilies 6
White cumin whole 1 tsp
Curry leaves 15
Oil ¼ cup

Lady finger whole,top & tail removed & deep fried

Method:

1. Grind together coriander & green chilies to a fine paste.
2. Beat yogurt, add in gram flour mix well, add 4 cups water, with grinded green masala, salt, garlic paste, turmeric & coconut milk powder, mix all well & strain mixture through a fine sieve.
3. Now put mixture in a pan & cook on medium flame, stirring till boiling.
4. Cook for 10 minutes, till thick.
5. Then give baghar.
6. Lastly add in fried lady finger.
7. Serve with rice.

Method for baghar:

1. Heat oil, add chopped onion when golden
2. Add garlic, fry.
3. Add the rest & add to karhi.

Kari Kepala Ikan (Fish Head Curry)

Ingredients

• 1 large fish head
• 2 tbsp chilli powder
• 2 tbsp coriander powder
• 2 tbsp cumin powder
• 2 tsp fennel powder
• 2 tsp turmeric powder
• 1 tsp white pepper powder
• Ground ingredients:
• 12 shallots
• 5 garlic cloves
• 3 cm ginger
• 1 tsp mustard seeds
• 1/2 tsp fenugreek
• 2 stalks curry leaves
• 4 cm cinnamon stick
• 3 tomatoes, quartered
• 2 brinjals, quartered
• 5 lady fingers (okra)
• 2 green chillies
• 3 tbsp tamarind pulp, mixed with 150 ml water and strained
• 200 ml thick coconut milk
• 250 ml thin coconut milk
• 250 ml water
• salt to taste
• 5 tbsp oil
• Garnish:
• 2 spring onions, chopped
• Fried onion rings

Preparation method

Prep: 20 min | Cook: 20 min

 

Clean fish head and remove scales. Rinse and set aside.

Heat oil in pot and fry the mustard seeds until it begins to pop. Add the ground shallots, garlic and ginger. Add fenugreek, curry leaves and cinnamon stick and fry until fragrant.

Mix a little water to the curry powder blend to make a paste. Add to the pot, stir the ingredients together and cook until oil separates.

Slowly pour in the thin coconut milk and bring to a boil. Add brinjals, tamarind juice and fish head. Cook until the fish is almost done.

Add the tomatoes, lady fingers, green chillies and thick coconut milk. Adjust the amount of liquid by adding water. Stir and bring to a boil. Season to taste and cook until oil floats to the top. Garnish with chopped spring onions and fried onions.

Thai fish green curry

Ingredients

2 tablespoons vegetable oil
1 garlic clove, chopped
1 small aubergine, diced
125ml/4fl oz coconut cream
2 tablespoons Thai fish sauce
1 teaspoon granulated sugar
225g/8oz cod fillet, cut into pieces
125ml/4fl oz fish stock
2 kaffir lime leaves,finely shredded
15 fresh Thai basil leaves
For the curry paste
5 fresh green chillies, seeded and chopped
2 teaspoons chopped lemon grass
1 large shallot, chopped
2 garlic cloves, chopped
1 teaspoon grated fresh root ginger
2 fresh coriander roots, chopped
1⁄2 teaspoon ground coriander
1⁄4 teaspoon ground cumin
1 kaffir lime leaf, finely chopped
1⁄2 teaspoon salt

Procedure

• To make the curry paste, put all the ingredients in a blender or food processor, and purée to a smooth paste, adding a little water if needed.
  
• Heat the vegetable oil in a large frying pan or preheated wok over a medium heat until almost smoking.
  
• Add the garlic and fry until golden.
  
• Add the curry paste and stir-fry for a few seconds before adding the aubergine.
  
• Stir-fry for 4–5 minutes until softened.
  
• Add the coconut cream, bring to the boil and stir until the cream thickens and curdles slightly.
  
• Add the fish sauce and sugar to the frying pan, and stir well.
  
• Add the cod and stock.
  
• Simmer for 3–4 minutes, stirring occasionally,until the fish is just tender.
  
• Add the lime leaves and basil, then cook for a further minute.
  
• Transfer to a warmed large serving dish, and serve immediately.
  

Red prawn curry

Ingredients

2 tablespoons vegetable oil
1 garlic clove, finely chopped
1 tablespoon red curry paste
200ml/7fl oz coconut milk
2 tablespoon Thai fish sauce
1 teaspoon granulated sugar
12 large raw prawns, peeled and deveined
2  lime leaves, finely shredded
1 fresh red chilli, deseeded and finely sliced
10 leaves fresh Thai basil, plus extra to garnish
For the curry paste
3 dried long red chillies
1⁄2 teaspoon ground coriander
1⁄4 teaspoon ground cumin
1⁄2 teaspoon freshly ground black pepper
2 garlic cloves, chopped
2 lemon grass stalks, chopped
1 kaffir lime leaf, finely chopped
1 teaspoon grated fresh root ginger
1⁄2 teaspoon salt

Procedure

• To make the curry paste,put all the ingredients into a blender or food processor,and purée to a smooth paste,adding a little water if necessary.
  
• Transfer to a bowl and reserve.
  
• Heat a wok or frying pan over a medium heat.
  
• Add the oil and heat until almost smoking.
  
• Add the garlic and fry until golden.
  
• Add the curry paste and cook for a further minute.
  
• Add half of the coconut milk, the fish sauce and the sugar.
  
• Stir well.
  
• The mixture should thicken slightly.
  
• Add the prawns and simmer for 3–4 minutes until they turn pink.
  
• Add the remaining coconut milk, the lime leaves and the chili.
  
• Cook for a further 2–3 minutes until the prawns are just tender.
  
• Add the basil leaves, stir until wilted and transfer the contents of the wok or pan to a large serving dish.
  
• Garnish with the extra basil, and serve immediately.
  

Hot and Sour Fish Curry

Ingredients:

White Fish - 150 gm, firm, boneless
Red Curry Paste - 1 tbsp
Fish Stock - 4 1/2 cups
Chinese Leaves - 100 gm, chopped
Sugar - 2 tbsp
Fish Sauce - 5 tbsp
Tamarind Extract - 3/4 cups
Baby Corn - 2 to 3

Method:

1. Poach the fish in a pan of gently simmering water for 10 to 15 minutes or till cooked.
2. Remove the fish out of the pan and discard the skin.
3. Put the flesh in the mortar and pound until it is soft and pulpy.
4. Add the red curry paste and mix well.
5. In a saucepan, heat the fish stock.
6. Add the fish paste and bring to a boil, stirring constantly.
7. Reduce the heat and add the baby corn cobs, Chinese leaves, sugar and fish sauce.
8. Simmer gently for 10 minutes.
9. Stir in the tamarind water.
10. Simmer for another 5 minutes.
11. Serve.

Vegetable kofta curry

For the gravy:

Onion – 2
Tomato – 4
Ginger – 1 inch piece
Garlic – 3-4 pods
Green chillies – 2
Cinnamon – 1 inch piece
Cloves – 2
Cardamom – 2
Turmeric powder – 1 tsp
Red chilli powder - 2 tsp
Coriander powder – 2 tsp
Garam masala powder – 1 tsp
Cumin seeds – 1 tsp
Bay leaf – 1
Salt – to taste

Oil – 5 tbsp

For the koftas:

Mixed Vegetables – 2 cups (I used potatoes, carrot, cauliflower and peas)

Onion – 1

Ginger – 1 inch piece

Green chillies – 1

Red chilli powder – 1 tsp

Garam masala powder – 1 tsp

Coriander powder – 2 tsp

Bread crumbs – 1 cup

Coriander leaves – 3 tbsp

Salt – to taste

Oil – for deep frying

Method:

For the koftas:

Steam the vegetables and mash them well. Heat a skillet with 3 tsp oil. Add ginger, green chillies, onion and sauté till it turns translucent.

In a big bowl combine mashed vegetables, sautéed onions, salt, red chilli powder, coriander powder, garam masala powder, coriander leaves and mix well. Make small lemon sized balls and roll over bread crumbs till they are well coated and keep it aside.

Heat a kadai with oil and deep fry these balls till golden brown and drain over a kitchen paper and keep aside.

For the gravy:

Grind together onion, ginger, garlic and green chilli to a fine paste. Blanch and puree the tomatoes. In a pan dry roast cloves, cinnamon and cardamom till the aroma arises and powder finely in a mixie.

Heat a kadai with oil. Temper with cumin seeds and bay leaf. Add the ground paste and keep sautéing till it becomes brown in color. All the oil would have been absorbed by now. Now add red chilli powder, coriander powder, garam masala powder and cook for a minute.

Add the tomato puree and salt and cook till it comes to a boil and cook over low flame covered with a lid till the oil floats on top. If the gravy is too thick add a little water for the tomato puree to cook well. Garnish with coriander leaves and powdered spices on top.

Spicy pakora curry

Ingredients:(for pakoras)

Gram flour(Besan) - 2 cups
 Soda-bi-carbonate(khane ka soda] - ½ tsp
Salt - 2 pinches
turmeric powder - ½ tsp
Red chili powder - 1 tsp
white cumin seeds - 2 tsp
Crush carom(ajwain) - ½ tsp
Oil - 2 tbsp + for deep frying
Methidana [Fenugreek Seeds] - ½ tsp
Onion - 1 to 2 (roughly chopped - cut into medium cubes)
Green chilies - 3 to 4 (finely chopped)
Fresh coriander leaves - as req (chopped)


Method:


1. In a mixing bowl take 2 cups gram flour, add little less then ½ tsp soda-bi-carbonate, 2 pinches of salt, ½ tsp turmeric, less then 1 tsp red chili powder, 2 tsp cumin, ½ tsp crushed carom and mix it well using a spoon, so that the soda and other dry ingredient are well mixed into the gram flour
2. Heat 2 tbsp of oil in a small  simmer(baghar) karahi, add ½ tsp fenugreek crackle it, then put ¼ cup some water in the gram flour mixture, and on that water put the crackle fenugreek simmer (baghar), mix it well with spoon, then add more water and mix it well and make smooth batter of it.
3. Then add roughly chopped onion, chopped green chilies, chopped coriander leaves and mix it.
4. Heat oil in a pan, put the pakora with hand of medium size in hot oil, and deep fry till golden brown in color and keep aside. 

 INGREDIENTS: (For Curry)

Cooking oil - 4 tbsp
Onion - 1 (chopped cut into small cubes)
fenugreek - ¼ tsp
Whole red chilies - 6 to 7 
 cumin seeds - 1 to 1½ tsp
gram flour - 4 to 6 tbsp
turmeric powder - 1 tsp
Red chili powder - 1 tsp
Curry leaves - 6 to 8
Yogurt - 1 to 1½ cup
 Salt - to taste
Fresh Coriander leaves - as req 

 
METHOD: (For Curry)

1. Heat 4 tbsp oil in a pan add chopped onion, ¼ tsp fenugreek, 6 whole red chilies, 1½ tsp cumin mix it and saute it till onion become little brown in color.
2. Then add 4 tbsp gram flour roast it till light brown in color, then add 1 tsp turmeric powder mix it well, add little less then 1 tsp red chili powder, 8 to 10 curry stir fry this mixture, switch off the gas flame and allow this gram flour mixture to cool down.
3. Take 1½ cup yogurt in bowl add enough water and make a fine smooth batter of it liquid watery form and put this into the besan mixture and cook it until boil comes of it. Keep the consistency of the gravy/sauce of the curry in watery liquid form, not very thick, then add salt mix it well and cook.
4. Cool the pakoras and then add fried pakoras to the curry mix it, and then add chopped fresh coriander leaves mix it again, and cook for 2 to 3 mins.
5. Just add enough pakoras to the curry; the remaining pakoras can be eaten as snacks.
6. Dish out the Curry Pakooron Ki in a serving bowl, and then add baghar on it.

 INGREDIENTS: (For Baghar)

Oil - ½ cup (as req)
Whole red chilies - 4 to 6 (choti gol mirch)
Onion - 1 (sliced)
Fenugreek - ¼ tsp
cumin seeds - ½ tsp
Curry leaves - 3 to 4

Method:

1. Heat ½ cup oil in a small pan; add 6 whole red chilies let it get a dark brown (blackish) color, so that they get a nutty flavor.
2. Then add sliced onion and saute it till brown in color, then add ¼ tsp fenugreek mix it, then add ½ tsp cumin seeds, and let the fenugreek & cumin seeds crackle and cumin seeds become a little black, then lastly add 4 curry leaves mix it.
3. Put this hot simmer on the pakora curry which is being dished out in a serving bowl.