Monthly Archives: March 2015

Fish White Curry

fish-curry

 

Ingredients

500 grms fish, ½ cup water, 1 level teaspoon Mc Currie Turmeric Powder, 1 teaspoon Mc Currie Chillie Powder, 6 red onions sliced, 2 green chillies sliced, ½ large coconut (about 3 ½ cups milk) 2 dessertspoons salt water, 1 large piece of Mc Currie Goraka (smashed), ¼ teaspoon dill seeds, 1 sprig curry leaves, ½ lime

 

Method

Wash the fish well in fresh water with a drop of lime juice. Add all the ingredients other than the coconut milk and lime juice. Cover and boil till the gravy is absorbed. Pour in all the coconut milk,. Gently keep stirring the curry to avoid curdling.When it starts boiling add the lime juice. Remove from fire and stir a little longer before covering. This prevents curdling.

 

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Dhal Curry

dhal-curry

 

Ingredients

100 g Dhal, 5 red onions (sliced finely), 4 green chillies (2 sliced finely and two sliced lengthwise), 2  Mc Currie dried chillie (broken into rough pieces), 1 clove garlic, 2 tbs coconut oil, 2 tsp Mc Currie curry leaves or ½ tsp Mc Currie Curry Leaf Powder,, 0.5 tsp Mc Currie Chillie Powder, 0.5 tsp Mc Currie turmeric powder, 0.25 tsp Mc Currie Unroasted Curry Powder, 1 cup thick coconut milk and 1 cup thin coconut milk, ½ tsp  Mc Currie Mustard Seeds, 1 tsp Mc Currie salt.

 

Method

 Wash the Dhal and soak for about 20 minutes. Drain the water and add half the chopped onions, finely sliced green chillies, garlic, curry leaves, chillie powder, turmeric powder, unroasted curry powder and salt to taste. Add the think milk and boil on a medium flame, until the milk is absorbed and the dhal is tender. Add the thick coconut milk and simmer for 5 minutes on a low flame. In another pan, add the oil and the balance red onions, green chillies sliced lengthwise, a few curry leaves. When the onions begin to turn a light brown, add the chopped dried chillie and mustard seeds. When the mustard seeds begin to pop, turn in the dhal mixture and stir well. Let the curry simmer on a low flame for about 2 minutes.

Thick Chicken Curry

thick-chicken

 

Ingredients

1 ½ kilos Chicken, 1 ½ coconuts scrapped (2-3 cups thick milk and thin milk) 3 dessertspoons vinegar, 6 dessertspoons salt water, (Roasted and ground: 3 dessertspoons Mc Currie Chillie Powder,1 ½ dessert spoons Mc Currie Curry Powder), 3 green chillies sliced, 8 red onions sliced, 2 bulbs garlic, 1 small piece of ginger chopped, 2” piece Mc Currie Cinnamon, 2 Mc Currie Cardamoms, 2 Mc Currie Cloves, 2 teaspoons Mc Currie turmeric powder, 1 dessertspoon Mc Currie Tamarind squeezed in water, 3 dessertspoons coconut oil, a piece of rampe, sera and two springs curry leaves, ½ teaspoon Mc Currie Dill Seeds, 1 Dessertspoon Mc Currie Roasted Curry Powder.

Method

Clean, joint and wash the chicken. Mix the roasted chillie and curry powder, turmeric, vinegar, salt, garlic, ginger, green chillies, sera and spices. Mix in all the coconut milk. Temper the mixture with coconut oil, dill seeds, curry leaves, rampe and onions. Cover and boil. When curry boils well, stir twice or thrice and keep it open. Mix in the tamarind juice and cover and let the curry simmer for a while. Add juice of half a lime. Stir and remove from fire, spread the roasted curry powder and cover till required.

 

Beef Ambul

beef-ambul

Ingredients

450 grms beef, 25 g Mc Currie Tamarind, 75 ml water, 5 tsp Mc Currie Pepper Powder, 1 tsp salt, 2 tsp Mc Currie Turmeric, 2 cm Mc Currie Cinnamon stick, 2 cm lemongrass

Method

Wash and cut the beef into 2 cm cubes, mix tamarind with water and remove seeds, place tamarind water in a pan, add chillie powder, pepper powder, salt turmeric, cinnamon stick and lemon grass and mix well, add the beef cubes and simmer over a medium heat until the meat is tender and the gravy has thickened.

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