All posts filed under: Curry

Kapitan Chicken (Malay Chicken Curry)

I know how annoying it is when people like me say: please go out of your way to find this impossible ingredient, I promise it is worth it. But it is! In this journey we have taken together over seven and a half years of blogging, we are all now toasting and grinding our own spices, right? And doesn’t it make a big difference? Well, trust me when I tell you that getting your paws on some fresh turmeric makes a huge difference here too. It is also fairly straightforward. I always used to peel it, but the chef that I cooked with in Malaysia (at The Meritus Pelangi Hotel) made a paste with it unpeeled and it made no difference. I now consider myself educated. I was fussing unnecessarily, which is really not how I like to roll. Fresh turmeric is having a bit of a hipster moment, but some of us (cough) have been using it for a long time. The hipsters are on to a good thing with their turmeric tea though. …

Recipe: Siri’s Thai Seafood Green Curry Recipe Step by Step with Photos

Green curry is misunderstood in many places outside of Thailand. Often perceived as a mild curry that you would give most chilli phobics (certainly in the UK and Ireland), it is often bland and dull, full of green peppers and mushrooms and to my mind, unless you are somewhere very good, not very interesting. In Thailand, green curry is hot. Very hot and aromatic. Packed with flavour (which is the signature for most Thai food in my experience), you can choose the heat level you want if you make it yourself, so when we made this at the cooking school at the Khlong Lat Mayom floating market, we went for a compromise medium heat which was just perfect and not medium for our palates at all. Hot, so fresh and really delicious. Several things make this recipe flavourful: fresh homemade coconut milk and cream, fresh pounded curry paste (you must – so much better than shop bought), the wonderful herbs and aromatics, the fish pounded to a paste with fish sauce (which Thais use instead of …

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Prawn Curry (again)

So, round about the time I started this blog, just under a year ago, I blogged one of my favourite dishes – Prawn Curry. We were eating it about once a week, it’s tasty, healthy and quick, and fit in perfectly on those evenings where you’ve had a long day in the office and all you want is something quick and tasty with a glass of wine. On some of these evenings, the wine may even be the most important part ;) Now, when I like something, I tend to talk about it, and friends of mine were hearing alot about this prawn curry. Then they started to think that perhaps I was making it up! How can she be making a curry from scratch after work when she only leaves the office at 7pm? How?! So, to salvage my reputation I had to gather some of them together and cook it for them. Then they would see! The recipe is based on a Goan recipe I found online some years ago. It requires using …

Mutter Paneer – a speedy interpretation

Before I begin, I will stress that this isn’t truly tried and tested but it was nice so I will post it. It’s a curry sauce that I do already changed on a whim to fit a mutter paneer dish. I will change it next time I do it as I am not 100% happy with it – it’s a nice curry but it’s not truly a mutter paneer. The sauce is thicker than it should be and it’s quite tomato-y. I wanted to make it mainly with things that I already had and quite quickly as I want another quick after work curry to add to my quick dishes. I am over-analysing perhaps – I did enjoy it and I will make it again. I blame Sabras, I want all my curries to taste like theirs now and I don’t have any of their recipes. Before I begin I should mention that the goats milk paneer is delicious! I thought it might be too strong but it was not dominant. The goat milk flavour …

Pumpkin, Banana & Chickpea curry with brown basmati rice

Another chickpea recipe. I don’t think I can take many more for a while so I promise this will be the last one for a bit. This is a lovely summery curry. Very sweet and works well with a glass of dry white wine on a bright evening. It’s based on a recipe that I found on the Post-Punk Kitchen. For those of you that don’t know it the Post-Punk Kitchen is a public access vegan cooking show in the US. I have never seen it but I love their website mainly for their recipes. They also published two great cookbooks – Vegan with a Vengeance & Vegan cupcakes take over the world. Pumpkin, Banana & Chickpea curry Ingredients Sunflower oil 1 small onion, sliced 2 cloves garlic, chopped 2 teaspoons grated fresh ginger 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1/2 teaspoon ground turmeric 1 cinnamon stick 500g onion squash (or any other squash/pumpkin), peeled, seeded and cubed 1 tablespoon hot curry paste – I prefer to make my own, but you can …