Dry And Spicy Curry Food

JAPANESE SWEET AND SPICY BEEF CURRY

Japanese Sweet and Spicy Beef Curry image

Japanese curry is like making beef stew but with a lot more flavor! All the spices are in the "roux"--a dry curry paste that looks like a chocolate bar so you don't have to buy a ton of seasonings! They are labeled mild, medium, or hot and commonly found at asian markets in boxes branded "S&B" or "House". A common Japanese dish eaten at home, this recipe is from the iron chef winner Katsuyo Kobayashi. It is published in her book, "the Quick and Easy Japanese Cookbook". You could also substitute the beef strips with chicken instead, both are quite good!

Provided by lemonlylime

Categories Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 onion
1 garlic clove
1 inch fresh ginger
1 tablespoon vegetable oil (for frying)
5 cups water
3 1/2 ounces curry paste (actually called roux, sold in rectangular box)
11 ounces beef, thinly sliced

Steps:

Cut the onion into bite-sized pieces. Cut the carrot into 3/4 inch (2cm) half rounds. Finely chop the garlic and ginger.
Heat the oil in a pan. Before it gets very hot, add the garlic and ginger, and saute until fragrant. Add the onion and carrot, and saute another minute or so.
Add the water, cover the pan, and simmer 10 minutes, until carrot becomes soft. Remove the pan from heat and add the curry roux, stirring until it is completely dissolved. (I found it best to break sections of the roux in smaller pieces and place one of them in a seperate bowl to pour some hot broth on it from the heat to melt it evenly before stirring it back into the big pot.)
Return the pan to the fire and add the beef, one slice at a time, as this makes it more tender. Stir well and cook until heated through.
Serve with hot white rice and garnish with little Japanese red pickles and or Japanese pickled scallions; purchased at most asian markets--compliments the dish with its sweet/salty flavor with a crunch. (Optional).

Nutrition Facts : Calories 648.3, Fat 62.1, SaturatedFat 24, Cholesterol 77.2, Sodium 43.3, Carbohydrate 17.3, Fiber 8.7, Sugar 1.9, Protein 9.9

DRY RUB WITH CURRY POWDER

Dry Rub With Curry Powder image

Printed from a long forgotten website in the 1990's. I have not tried; posted for safekeeping so I can clean out my paper recipe files. :)

Provided by swissms

Categories Spicy

Time 5m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup chili powder
1 tablespoon curry powder
2 teaspoons celery salt
1 teaspoon dry mustard
1 teaspoon oregano
1 teaspoon parsley flakes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon white pepper

Steps:

Mix together all ingredients. Store in air-tight container until ready to use.

Nutrition Facts : Calories 20.1, Fat 0.9, SaturatedFat 0.1, Sodium 40.3, Carbohydrate 3.5, Fiber 1.8, Sugar 0.5, Protein 0.8

THICK & SPICY POTATO CURRY FOR CHAPATHI (WITH MALDIVES DRY FISH)

Thick & Spicy Potato Curry for Chapathi (with Maldives Dry Fish) image

Visit my site, www.topsrilankanrecipe.com where you can find a detailed, step by step process of this recipe with images.

Provided by Rocy

Categories Non-Vegetarian

Time 55m

Yield 3 People

Number Of Ingredients 14

Ingredients

Potato - 250g
Crushed Maldives dry fish - 3 to 4 tablespoons
Onion - 100g
Tomato - 100g
Curry powder - 1 tablespoon
Thin coconut milk - 300ml
Mustard seeds - ¼ teaspoon
Fennel seeds - ¼ teaspoon
Turmeric Powder - ¼ teaspoon
Green chili - 2 or 3
Lime - ½
Curry leaves - Few
Salt - As you want
Cooking oil - As you want

Steps:

Boil the potatoes, peel off the skin, and cut them into medium-sized pieces.
Slice the tomato and green chilies. Also, chop the onions and take some curry leaves.
Get ready with fennel seeds, mustard seeds, turmeric powder, and salt.
Likewise, get ready with crushed Maldives dry fish, curry powder, and lime.
Prepare the thick coconut milk.
Heat the oil in a skillet and add mustard seeds. Let them splutter. Then, add the onion and sauté them till translucent for about 2 minutes. After that, add curry leaves, green chilies, and fennel seeds. Saute them till onions turn to golden.
Now add the coconut milk, turmeric powder, curry powder, and salt. Mix well.
Cook covered under the high flame for 2 minutes.
Now, add tomatoes and cook covered under medium flame for 3 or 4 minutes.
Add boiled potatoes and crushed Maldives dry fish. Mix everything well and cook covered under low flame for one or two minutes.
Finally, add lime juice. Taste the curry and adjust salt if needed. Give one last good mix.
This is how to make a spicy potato curry with Maldives dry fish. Serve and enjoy this delicious thick gravy potato tomato curry with chapathi.

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