MUTTON CURRY

MUTTON CURRY

1kg mutton,add just enough water and pressure cook until the meat are just done (don't add to much water)

500ml mutton stock (water use to pressure cook the mutton )

500ml coconut milk

60gm meat curry powder and

20gm chili powder, mix with a little water and make into a paste

2 tbsp ginger paste
2 tbsp garlic paste

3-4 potatoes,cut into cubes

2 tomatoes,cut into cubes

For tempering

2 medium onion,sliced finely
5cm cinnamon stick
4 cloves
4 cardamons
2 stalk kari leaves
6-7 tbsp oil

1. Heat the oil and add the tempering ingredients and fry until fragrant and when the onion turn brown add in the garlic and ginger paste with a little water and fry until the raw smell disappear and the oil rise.

2. Add in the curry paste and fry in the oil (if there is not enough oil to fry the curry paste add a little more oil) fry until oil rise. Add in the meat,vegetable,salt taste,the mutton stock and coconut milk stir well. And let it cames to a boil,and lower the heat and let it simmer until the potatoes and the meat are cook.

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SQUID CURRY

SQUID CURRY

350gm squid, clean and cut into pieces

300gm potatoes,cut into wedges

1 tomato,cut into wedges

50gm fish curry powder,mix with a little water and make into a paste.

600ml coconut milk

3-4 tbsp tamarind juice,or to your taste

For tempering(A)

4 shallots,finely sliced

5 garlics,finely sliced

1 tsp fenugreek

2-3 tbsp oil

1. Heat oil and add in A and fry until fragrant and when the onion turn brown. Add in the curry paste and fry until oil rise (add in some water if needed).

2. Add in the potatoes, tomato and salt to taste. Stir well and pour in the coconut milk.
Stir and let it simmer over a low heat. When the potatoes are cooked add in the squid and until until the squid are cooked. Don't over cooked the squid. Serve with rice.

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MOCHAI AND DRY FISH CURRY

MOCHAI AND DRY FISH CURRY

 

80gm mochai (field beans) dry roast and soaked in water overnight. Then boil it until soft drain and save the water.



400gm dried fish head parts,chopped into pieces.and soaked in water for 1 hour



2 potatoes,cut into wedges


2 round brinjal,cut into wedges


1 tomato,cut into wedges

60gm fish curry powder mix with 1 tbsp chilli powder, and mix with a little water to make into a
paste



Mix to gather: 1 cup coconut milk,2-3 tbsp tamarind juice (or to your taste) and boil mochai water to make into 5 cups


For tempering(A)


1 big onion,finely sliced


6 cloves garlicsliced into 2


1 tsp fenugreek


2 stalk kari leaves


3-4 tbsp oil


1 Heat the oil and add in A fry until fragrant and when the onion turn brown. Add in the curry paste and stir fry until oil rise.

2. Add the dry fish,potatoes,tomatoes and brinjal stir well, let it for a mint. Then add in the coconut milk mixture. Stir well and let it come to a boil. Then let it simmer over a low heat.

3. Add the mochai and cook until earthing is cooked. Serve with rice. This curry will taste better the next day.

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SHALLOTS CURRY

SHALLOTS CURRY

500ml coconut milk
30gm tamarind (more or less to your taste) squeeze with 100ml water and strain.
30gm fish curry powder,mix with a little water and make into a paste.
1-2 tomatoes,cut into wedges
Salt to taste

For tempering(A)

250gm shallots,remove skin and keep it whole
6 garlic,sliced into 2
1 tsp fenugreek
2 stalk karileaves
2-3 tbsp oil

1. heat the oil and add in A and fry until fragrant. Add in the curry paste and a little water and fry until oil rise.
2. Add in all the other ingredients and let it simmer over a low heat. Until it is a bit thick. Remove from the heat. And serve with rice. This curry will taste better the next day.

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GRINDED SPICES CURRY

GRINDED SPICES FISH CURRY

400gm fish (any fish you like)
6 ladies finger,cut into 2
2 tomato,cut into wedges
1/2 cup tamarind juice (to your taste)
2 cup coconut milk from 1/2 a coconut
Salt to taste

Spices to be grind

15 dried cillies,remove seeds
2 tbsp coriander seeds
1 tsp cumis seeds
1/2 tsp black pepper
1/2 tsp uncooked rice

Dry roasted all the ingredients over a low heat until fragrant.Then grind into a fine paste.

For tempering(A)

4 shallots,finely sliced
6 garlic,sliced into 2
1 tsp fenugreek
2 stalk karileafs
3-5 tbsp oil

1. Heat oil and fry A till the onion turn brown. Add the masala paste and a little water and fry until the oil rise.
2. Add the coconut milk, tamarind juice and the salt and bring it to a boil. Low the heat and let it simmer for a while.
3. Add in the fish and the ladies finger and let it simmer until the fish and the ladies fingers are cook. Serve after 1 hour.

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FISH HEAD CURRY

FISH HEAD CURRY

11/2kg fish head,cut into pieces

7-8 ladies finger,cut into 2

2 tomato,cut into wedges

100gm tamarind,( more or less to you taste) squeezed in 1 litre water and strain.

1 cup coconut milk

70gm fish curry powder mix with 30gm cilli powder, Mix with a little water and make into a paste.
Salt to taste

For tempering(A)

1 big onion,finely sliced

6-7 garlic,sliced into 2

2 stalk kari leafs

1 tsp fenugreek seeds

5-6 tbsp oil

1. Heat the oil and A fry until fragrant and when the onion turn brown add in the curry paste. fry until oil rise add in the coconut milk,tamarind juice,tomato and salt stir well and let it comes to a boil. Dan low the heat and let it simmer for about 20 mints.

2. Add in the fish and ladies finger and let it cook until fish is cook and curry is a bit thick.Remove from the heat.

FRIED FISH

1/2 kg fish fillet's,cut into pieces

Enough cilli powder

Enough turmeric powder

Salt to taste

Oil for frying

Mix the fish with the cilli powder,turmeric powder and salt. Keep a side for 1 hour. Fry the fish pieces in deep oil until golden brown.

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SARDIN CURRY

SARDIN CURRY

1 tin sardin(230gm),open and break the fish into 2

200gm potatoes,peel and cut into wedges.

1 big tomato,cut into wedges

30gm fish curry powder,mix with water to make into a paste.

30gm tamarind (or to your taste) squeezed with 1 cup of water and strain.

1 cup coconut milk

Salt to taste

For tempering(A)
1 big onion,finely sliced
5 garlic,cut into 2
1 tsp fenugreek seeds
1-2 stalk kari leafs
2-3 tbsp oil

1. Heat the oil and add in A fry until fragrant and when the onion turn light brown add in the curry paste and fry until oil rise.

2. Add in the potatoes,tomato,tamarind juice ,coconut milk and salt. Let it cames to a boil over a low heat.Let it simmer until the potatoes are tender.

3. Add in the sardin with the sauce and let it cook for a while before removing it from the heat.

MARROW AND PRAWN CURRY

MARROW AND PRAWN CURRY

400gm marrow,remove skin and cut into cubes.

250gm prawns,remove skins

1 tomato,cut into wedges

30gm fish curry powder,mix with a little water and make into a paste.

1-2 tbsp tamarind juice,or to your taste

600ml coconut milk,from 1/2 a coconut.

For tempering(A)

1 big onion,finely sliced

5 garlic,sliced into 2

1 tsp fenugreek

2 stalk kari leaves

3-4 tbsp oil

Salt to taste

1. Heat oil and add A and fry until fragrant and when onion turn light brown add in the curry paste and fry until oil separates. Add in the coconut milk,tamarind juice and salt. Stir well and let it ca mes to a boil over a low heat. Let it boil for 10 mints.

2. Then add the marrows and let it cook. Then add the prawn last and let the prawn cook. As soon as the prawns are cook. Remove from the heat. Serve with rice.

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DRUMSTICK CURRY WITH PRAWNS

DRUMSTICK PRAWN CURRY

200gm prawns,remove skin

6-7 drumstick,remove skin and cut

1 tomato,cut

1-2 red cilli,optional

30gm fish curry powder,mix with a little water and made into a paste.

600ml coconut milk from 1/2 a coconut.

1-2 tbsp tamarind juice,or to your taste

Salt to taste

For tempering(A)

1 big onion,finely sliced

6 garlic,cut into 2

1 tbsp fenugreek

2 stalk kari leafs

2-3 tbsp oil

1. Heat oil and fry A until fragrant and when the onion turn brown. Add in the curry paste and fry until oil rise.

2. Add in the drumstick,tomato,salt,tamarind juice and the coconut milk. And let it boil and simmer over a low heat. Cook until the drumsticks are tender. Add in the prawn and cook. Until the prawn are cook. Serve with rice.

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BRINJAL AND PRAWN CURRY

BRINJAL AND PRAWN CURRY

350gm long brinjal

100gm prawns,remove skin

1 big tomatoes,cut into wedges

30gm fish curry powder,mix with a little water and make into a paste.

1-2 tbsp tamarind juice,more or less to your taste.

600ml thick coconut milk from 1/2 a coconut.

Salt to taste

For tempering(A)
1 big onion,finely sliced

6 garlic,sliced into 2

1 tsp fenugreek

2 stalk kari leafs

3-4 tbsp oil

1. Heat the oil and add in A and fry until fragrant. When the onion turn brown add in the curry paste and fry,stirring continuously until fragrant and oil starts to separate.
2. Add in the coconut milk,tamarind juice and the brinjal stir well and let it boil over a low heat. When the brinjal is cooked add in the prawns and cook for another 10 mint or the prawn are just cooked. Remove from the heat and serve.
NOTE: Don't over cook the prawns.

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LADIES FINGER AND ANCHOVIES CURRY

LADIES FINGER AND ANCHOVIES CURRY

250gm ladies finger,cut

20gm anchovies(ikan billis)

1 big tomato,cut

30gm fish curry powder,mix with a little water and make into a paste.

1-2 tbsp tamarind juice,more or less to your taste.

600ml coconut milk,from 1/2 a coconut.
Salt to taste

For tempering(A)

1 big onion,finely sliced

4 garlic,sliced into 2

1 tsp fenugreek

2 stalk kari leafs

3-4 tbsp oil

1. Heat oil and add A and fry until fragrant and when the onion turn brown. Add in the curry paste and fry stirring continuously until fragrant and oil starts to separate.

2. Add in the Anchovies,tomato and the ladies finger stir well. Add in the coconut and the tamarind juice. Stir well lower the heat and let it boil and simmer till the ladies finger and the Anchovies are cooked. Remove from the heat and serve with rice.

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GLUTINOUS RICE WITH MANGO

GLUTINOUS RICE WITH MANGO

500gm glutinous rice,soak for 8-9 hours,wash and drain
1-2 pandan leafs
250ml thick coconut milk
2-3 tbsp sugar or to taste
1/2 tsp salt
1/2 tsp cornflour
2 ripe mangoes,skinned and cut into slices.

1. Line a steamer with a piece of muslin and add 2-3 pandan leafs. Spread the rice over and steam for 30-40 mints.
2. Check and taste the rice after 2o mints to make sure that the consistency is right. sprinkle a little water over the rice to help it along.
3. Remove and leave aside to cool. heat the coconut milk in a sauce pan. Add salt,sugar and corn flour. Remove the pan from the heat the moment it starts to thicken.
Serve the glutinous rice with the mango slices and a generous serving of the coconut cream.

BLACK CHICKEN CURRY

BLACK CHICKEN CURRY

300gm black chicken,cut into pieces

1.250 coconut milk

60gm meat curry powder,mix with a little water and make into a paste.

20gm chili powder

1 tbsp ginger paste

1 tbsp garlic paste

2 potatoes,cut into wedges

1 big tomato,cut into wedges

1 cube chicken stock,optional

Salt to taste

For tempering (A)
1 big onion,finely sliced
2 stalk kari leafs
2 cloves
2 cardamons
1 stick cinnamon
2 star anise
5-6 tbsp oil

1. Heat oil and add A and fry until fragrant and when the onion turn light brown add in the ginger and garlic paste with a little water and fry until dry.

2. Add the meat kari paste and chilli powder with a little water stir well cook till oil starts to separate. Add in the rest of the ingredients and stir well. Cook until the chicken is cook and tender.