Food Minia

A typical Kerala Style fish curry using drumsticks,; dry roasted coconut and fish. Ingredients: Fish- 1/2 kg (any big fish) Drumstick- 7 pieces (of 3 inch long) Coconut oil-1 tbsp Grated coocnut- 1/2 cup Small onions chopped- 1 cup Ginger chopped-1  1/2 tsp Turmeric powder- 1/2 tsp Chilly powder-1 tbsp Curry leaves-one spring Tamarind-one small lemon sized ball Green chilly slit-2 nos Salt-to taste For Seasoning Coconut oil-1 tbsp Mustard seeds-1 tsp Fenugreek seeds- 1/4 tsp Curry leaves-1 spring Preparation: Soak tamarind in 1/2 cup of water. Heat coconut oil in a pan; add small onions and saute for a minute. Add coconut grated and roast for few minutes until nice golden in color. Switch off the flame by adding turmeric powder, chilly powder and salt. After cools down; add it in to a blender along with 1/2 cup of water and make a smooth paste out of it. In a clay pot (or any) add this paste; drumstick pieces, green chilly, curry leaves and a cup of water. Cook for about 10 minutes...

Beef vindaloo is an absolutely delicious Anglo-Indian spicy curry packed with the flavors of garlic, red chilly and vinegar. Give a try on it, serve to your family and don't forget to leave your feedback here. Ingredients: Beef-1 kg Dry red chilly- 12 to 15 nos (depending on the spice tolerance) Garlic- 1/2 cup Vinegar- 1/2 cup Onion-2 nos Tomato-1 nos Coriander powder- 2 tbsp Garam masala powder-1 tsp Salt-to taste Oil-for frying onion Coriander leaves-to garnish  Preparation: Soak dry red chilly in vinegar for few minutes. (Remove the inner seeds of dry red chilly; if you don't want much spiciness; but the dish tastes its best with hot). Add it in to a blender along with garlic. Make a smooth paste out of it. Marinate the cubed beef pieces with salt and the above blended paste. Let it rest for 1 hour (first 1/2 hour in fridge and half hour at room temp). After that, pressure cooks the beef pieces  (without adding any water ; if necessary add little) for few whistles until co...

I only needed one bite of the Portuguese Chicken Rice from Double Chin to know that I needed to figure out how to make it at home.  I hadn't even ordered it myself; my friend Alvin was nice enough to let a bunch of us try his, and I'm so grateful he did.  Sadly, it's not a very photogenic dish, but once you try it, you won't care. It starts with a layer of chicken fried rice topped with a mild coconut curry sauce and finished with a sprinkling of shredded cheese.  Then everything goes under the broiler until it gets all bubbly and gooey.  I know it's kind of strange to have cheese on an otherwise Asian dish, but it works so well in this case.  I think the key is to use a mild, melty cheese so that it doesn't overpower the rest of the dish.  I ended up using a mix of mozzarella and provolone.  I thought it was interesting that when I was looking for recipes on-line to use, a lot of them just listed "shredded cheese" as the ingredient without any refere...

This is a delicious coconut curry seafood stew with a lot of ingredients common in Vietnamese and Thai cooking. INGREDIENTS: 1 tablespoons canola oil 2 tablespoons grated ginger 2 tablespoons pureed lemon grass 2 tablespoons curry powder 6 cups chicken broth 2 tablespoons fish sauce 1 tablespoon light brown sugar 1 tablespoon tamarind soup base  (or 2 tablespoons of fresh lime juice at the very end) 2 (13.5 ounce) cans coconut milk 1 teaspoon chili oil 1 pound medium peeled and deveined shrimp 1 pound hardshell clams 8 ounces mussels 8 ounces halibut (cut into 1x1 inch pieces) or fresh Alaska king crab meat 1/4 cup chopped cilantro cooked jasmine rice about 4-6 cups Siracha Chili paste (optional to add heat) DIRECTIONS: Heat oil in large pot over medium heat.  Cook and stir in ginger, lemongrass, and curry powder in oil for 1 minute.  Pour in chicken broth over mixture and stir continually to incorporate irall ingredients.  Stir in fish sauce and brown sugar; si...

This recipe was inspired by my friend Kim Grimmer when we were out fishing in the cold rain with our husbands and I brought a lame lunch with me and she shared her chicken salad pitas with me . Oh it was sooo good. This isn't her exact recipe but was inspired by her.   6 oz    canned chicken breast (drained) 1/4 C  light mayonnaise 1 t      curry powder 12      green grapes (halved) 1 C     alfalfa sprouts (divided into fourths) 2        Pitas (halved to form pockets) Mix chicken, mayonnaise, curry powder together.  Add grapes and lightly mix.  Divide chicken salad into fourths.  Stuff each pita half with mixture and add alfalfa sprouts into remaining pocket space.  Serves 4. 177 calories per serving.  

Thai Translation – Gaeng= Curry, Penang = Penang, Gai = Chicken This creamy chicken curry will be a favourite in no time. Its very easy to make and tastes amazing when you make your own curry paste too! Adding extra vegetables like pumpkin, eggplant or potato will not only stretch the dish further, but will make it that little bit more nutritious too. Cooking Time – 15 minutes Preparation Time – 5 minutes Serves 4 Ingredients 200g chicken 1Tbsp penang curry paste 250ml coconut milk 1 kaffir lime leaf 2 small red chilli's 2 tsp fish sauce Method Prepare the chicken – slice thinly and remove any fat or gristle. In a wok or non-stick fry pan, boil 2 Tbsp coconut milk over low heat until oil begins to appear on the surface. Turn heat to medium and add curry paste and cook until fragrant – 1-2 minutes. Add chicken to wok and cook until it turns white. Add rest of coconut milk and bring to the boil. Reduce heat and simmer until it begins to thicken. Add fish sauce and tu...

Thai Translation – Gaeng = Curry, Phed = Spicy, Neua = Beef Red curry is a fragrant and creamy curry, hearty and tempting. It is best served with fluffy white rice or sticky rice. You can purchase pre-made curry pastes in most supermarkets which are very good. But they are no substitute for a freshly made paste of your own that can be whipped up in minutes. Lean beef is an excellent source of protein and other minerals. It is delicious in a curry and when cooked well, it has a delicate mineral taste that goes superbly with a hearty creamy flavours in the curry. The eggplants in this curry are Thai eggplants that are small and round and often described as bitter. There are three main varieties you can use for this recipe –egg size and shaped eggplants (makhue prot), the pea sized eggplant ( makhue puang) which are crunchy and bitter in taste or the purple eggplants or aubergine. Look for the Thai eggplants in Asian supermarkets, but you can use aubergine for this recipe – just be caref...