Category Archives: Recipes

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.

 

Advertisements

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.

Crab Cutlets

crab

Ingredients

1 ½ cups crab meat, 2 cups mashed potatoes, 5-6 red onions (sliced finely), 5 green chillies (sliced finely), 1 tsp Mc Currie garlic paste, ½ tsp Mc Currie ginger paste, ½ tsp Mc Currie curry leaf powder or 2 tsp Mc Currie dry curry leaves (finely chopped), ½ tsp Mc Currie turmeric powder, 1 tsp Mc Currie unroasted chillie powder, 1 tsp Mc Currie crushed pepper, 1 tsp Mc Currie garam masala, Mc Currie salt to taste, juice of one lime, ½ – ¾ cup finely powdered bread crumbs, white of one egg, oil for frying

Method

Boil the potatoes and mash well. Heat 1 tbsp oil in a wok, add the chopped onions, green chillies, ginger, garlic and curry leaves or powder. Saute until the onions are a light brown. Add the spice powders and sauté well. Add the crab meat. Mix well and cook for 4-5 minutes or until the mixture is dry. Add the mashed potato, lime and salt to taste and set aside to cool. When cool, shape into balls, dip in egg white and coat with bread crumbs. Deep fry and enjoy with Tomato sauce and onion sambol.

Servings: 16

Macaroni and Minced Chicken Mix

MACARONI-AND-MINCED-CHICKEN-MIX

Ingredients

750 g Macaroni, 500 g Minced Chicken, 1 tsp Mc Currie Crushed Pepper, 2 large onions (sliced), 4-5 cloves garlic (crushed), 3 tomatoes (sliced), 4 tbsp Pasta Sauce, Oil for frying, Mc Currie Salt to taste.

Method

Boil the macaroni in water and drain in a colander. Separately boil lightly the minced chicken adding salt and pepper. In a wok heat the oil and fry the onions, garlic and tomatoes until the onions are golden brown. Add the boiled minced chicken along with the pasta sauce and mix well, frying lightly for 2-3 seconds. Add the boiled macaroni and mix well until the minced chicken mixture has coated the macaroni.

Take off the fire and serve hot.

 

Dry Meat Curry

mccurrie-dry-meat-curry

 

Ingredients

1 kg beef, 2 onions, 1/2tsp Mc Currie garlic paste, ½ tsp Mc Currie ginger paste, 1” Mc Currie cinnamon quills or ½ tsp Mc Currie cinnamon powder, 6 Mc Currie cloves, 2 tbsp Mc Currie unroasted curry powder, 1 tsp Mc Currie crushed pepper, 2 tsp Mc Currie chillie powder, 3tbs grated coconut, dry roasted till dark brown, 2 tsp Mc Currie salt, 2 tsp Mc Currie tamarind pulp dissolved in water, 4 cups thin coconut milk, 1 cup thick coconut milk, 3 tbs oil.
Method

Roughly chop one onion and blend with garlic and ginger paste to a puree using a little coconut milk. Place in a bowl with meat cut into large cubes, curry powder, pepper, chillie powder and set aside. Slice remaining onions fry in hot oil in a large pan with cinnamon and cloves until onions are golden brown. Add meat and fry for a few minutes. Then add coconut milk, roasted coconut and salt. Stir and bring to boil. Simmer until gravy is almost dry. Add thick coconut milk, stir well and simmer again until the curry is quite dry.

Chillie Flavour Fried Prawns

Chillie-Flavour-Fried-Prawns

Ingredients

1 1/3 lb medium sized prawns, 1 tsp Mc Currie garlic paste,, ½ tsp Mc Currie ginger paste, 2 stalks chopped spring onion, 1 ½ tsp tomato ketchup, 1 tsp hot bean paste (replaceable by 1 tbsp garlic and Mc Currie chillie paste), 1 big egg,

Marinade

1 tsp red vinegar, 2 ½ tsp sugar, dash of sesame oil, 2/3 tsp mung bean flour, 1/6 tsp salt, dash of Mc Currie pepper, ¼ cup of water

Method

Shell and de-vein prawns. Wash and wipe well. Make a slit cut at central back. Marinate for 10 minutes. Blend egg with 1 1/2 tbsp mung bean flour as batter. Heat up enough oil in a wok until nearly boiled up. Coat prawns with egg batter. Deep fry in hot oil until cooked. Heat up 2 tbsp oil in wok. Saute ginger, garlic, spring onions, hot bean paste and tomato ketchup. Pour in thickening and bring to boil. Add prawns and stir well. Put in dish.

Lotus Root

lotus-curry

Ingredients

225 grm lotus root, 2 tomatoes, 2 fresh green chillies, 25 grm, red onions, a handful of Mc Currie curry leaves, ½ tsp Mc Currie salt, 250 ml thick coconut milk, ¼ tsp Mc Currie chillie powder, ½ tsp paprika, 50 ml oil, 1 tsp Mc Currie curry powder

Method

Wash well and cut the lotus roots into small pieces. Slice the tomato after washing it along with the chillies and onions. Place the lotus root in a pan and add the tomato, chillie, curry powder and paprika and cook for 10 minutes. In a frying pan heat the oil and when sizzling, add the onions and fry till transparent. Pour in the lotus curry, add the curry powder and cook for a further 2 minutes.

%d bloggers like this: