Dry And Spicy Curry Food
JAPANESE SWEET AND SPICY BEEF CURRY
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
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
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
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)
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
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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HOW TO MAKE INDIAN CHICKEN CHUKKA CURRY(CHICKEN SUKKA, …
Place a small pan over low-medium heat. Add the dry red chillies (5-7), coriander seeds (2 tbs), fenugreek seeds (1/2 tsp), cumin seeds (1 tsp), …
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4.8/5 (4)Category Indian & AsianCuisine IndianTotal Time 1 hr 30 mins
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- Cut the chicken to the required size, wash and remove any extra fat from the meat. Drain any excess water from the chicken
- In a large bowl or pan, mix the chicken with turmeric(1/2 tsp), salt, lime(2-3). Combine well and set to marinate for 1-4 hours. Making the spice powder for chicken chukka(sukka)Place a small pan over low-medium heat.Add the dry red chillies(5-7), coriander seeds(2 tbs), fenugreek seeds(1/2 tsp), cumin seeds(1 tsp), cinnamon(2-3 inches), cloves(4) and peppercorns(1 tsp). Gently dry roast them for 3 minutes until they release their aroma.Then grind them into a powder. set aside. Making the coconut pastefor the dry chicken curry.To make the wet paste, add onion(1 medium), garlic(4 garlic), grated coconut(1/2 a cup). Grind until the ingredients turn to a paste. set aside. Place a cooking pan over medium fire, heat the oil or ghee(3 tbs). Add the sliced onions(2-medium), cook until they turn golden, 2-3 minutes. then add the chopped tomatoes(2 medium). Cook over medium fire until oil separates. 3-4 minutes.
- Include the curry leaves(3 -4).stir and cook the ingredients already in the pan. To these sautéed ingredients, add the marinated chicken(700g) and combine all the ingredients. Cook over medium heat for 5-7 minutes. Add the dry spice powder to the curry. Mix spice powder with the chicken and cook over medium heat for 3-5 minutes. Make sure not to roast the spices. Follow this by adding the grounded wet ingredients(the ground coconut mix).
- Combine with the dry chicken curry and cook over medium heat until all the spices coat the chicken until there is no liquid left, making this a dry chicken recipe.
INDIAN CHICKEN CURRY RECIPE (MURGH CURRY) - FUN FOOD FROLIC
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5/5 (3)Total Time 1 hrCategory Main CourseCalories 737 per serving
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- Make tomato paste of chopped tomato, red chilli, garlic, and ginger using 1 - 2 tablespoons of water. Set aside.
- Heat mustard oil in the Kadhai. Once it’s smoking hot, add sliced onion and fry till they are golden brown in color. Transfer the fried onion to a plate. Allow becoming lukewarm. Grind them to a smooth paste without using water. Keep them aside.
- In the same kadhai, add the bay leaf and cinnamon in the leftover oil. Fry for 10 – 20 seconds to release their aroma.
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- Cut cauliflower into florets, wash and dry as much as you can. I like to use salad spinner to get rid of as much water as possible after washing them. Keep it aside.
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- Soak the Thai dried red chilies in a bowl of warm water for 10 minutes. Prepare the fresh red and green bird’s eye chilies, garlic, fresh turmeric, galangal, Asian red shallots, lemongrass, kaffir lime leaves, and coriander roots as indicated in the ‘Ingredients’ section. Squeeze out the water from the Thai dried red chilies and chop them. Then add everything to a food processor bowl, along with the kosher salt, freshly cracked black pepper, and shrimp paste.
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From tripsavvy.com
Estimated Reading Time 5 mins
- Butter Chicken. For better or worse, Butter Chicken represents Indian food all around the world. You'll find it ubiquitously on the menu at most Indian restaurants, served with fluffy naan bread.
- Chicken Tikka Masala. Another popular Punjabi favorite, Chicken Tikka Masala consists of marinated pieces of chicken that have been grilled (in a tandoor) and then added to a thick creamy gravy.
- Goan Fish Curry. Fish Curry (or Fish Curry Rice, as it's frequently called) is a staple dish in Goa. It's one of the most common and cheapest curries on the menu there.
- Pork Vindaloo. Another typically Goan curry, vindaloo is a fiery, hot "sweet and sour" style curry. Great for chili-lovers, but if you don't like spicy food it's definitely best avoided.
- Channa (Chole) Masala. A common vegetarian curry made from chickpeas and tomato, Channa Masala (also called Chole Masala) is fairly dry and spicy. It has a slight tangy sour flavor.
- Chicken Korma. This mildly-spicy but rich north Indian curry features meat or vegetables that have been marinated in a mixture of yogurt or cream, and then cooked in gravy with coconut milk.
- Macher Jhol. A light Bengali fish curry that's popular in Kolkata, Maacher Jhol usually has mustard oil as the base ingredient. It's a simple yet tasty dish that can be made from all different kinds of fish.
- Chicken Chettinad. Craving a super spicy curry? Look no further than the kitchens of the Chettinad region of Tamil Nadu in South India, where this really aromatic and fiery curry originated from.
- Meen Molee. One of the must try dishes in Kerala, Meen Molee is perfect for palates that are sensitive to spice. This coconut-based fish curry is the signature dish of central Kerala.
- Palak Paneer. If you're a vegetarian, Palak Paneer will probably be on your radar. This classic north Indian curry comes with a thick pureed spinach (palak) gravy and cubes of Indian-style cottage cheese (paneer).
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1 Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts. 2 While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside. 3 Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside. 4 Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste …
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Add the sauted cauliflower florets into the pan and cook for 5 minutes. Now add whisked yogurt. Stir well. Cover the pan and cook for 5-7 minutes or until the cauliflowers become soft and tender. When done, add clarified butter, sugar and garam masala powder. Stir well and cook for 2 minutes. Switch off the flame and your dish is ready to serve.
From foodindian.org
5/5 Estimated Reading Time 2 mins
From foodindian.org
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SPICY BEEF CURRY - SAVORY&SWEETFOOD
DIRECTIONS: In a small bowl mix together all the ingredients for the spice paste. Pour few drops of water. In a pressure cooker, add 2-3 tbsp of coconut oil. Add in the cloves, cardamom and cinnamon. Once the aroma is released, add in the onions. Sauté till soft and browned. Add the ginger and garlic pastes. Mix for 1 minute.
From savoryandsweetfood.com
Estimated Reading Time 2 mins
From savoryandsweetfood.com
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WHICH WINES PAIR BEST WITH SPICY FOOD? A SOMMELIER EXPLAINS
I love bubbles with spicy food as well, because again, they reset your palate – like having a beer with curry. And aromatics: put simply, a lot of spicy foods have got wonderful aromatics, too. 'If you do want to go for red wine, go for something youthful and fruit-forward'
From cluboenologique.com
Author Club Oenologique
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JAPANESE DRY CURRY RECIPE - RECIPETIN JAPAN
Reduce to low heat. Add ginger and curry powder to the pan and sauté for a minute or two, until the curry powder is all integrated with the other ingredients and there is no dry powder left. Add ketchup, Worcestershire sauce, and the water with beef stock to the pan. Bring the heat to medium and mix well.
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Sri Lankan Dried Fish Curry,Dried Fish is popular in Sri Lankan cooking. We cook it as a curry, stir fry or even mix with some other vegetables. This is a simple mild spicy curry with dry fish. Adding some lime juice gives some aroma and a good taste to the curry.
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Reviews 30Estimated Reading Time 1 min
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SPICY CHICKPEA AND CAULIFLOWER CURRY - BETTERFOODGURU
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Chicken tikka sauteed with mild spices, tomatoes, butter & cream. Murg Masala. Classic chicken curry with garlic, ginger, peppercorns, turmeric & onions. Murg Makhni. Shredded tandoori chicken cooked in a creamy tomato sauce. Chicken Vindaloo. Chicken cooked with young potatoes in a hot & spicy Goan sauce.
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Massaman Curry is mild in heat and loaded with spices found in Indian cuisine like cinnamon and cardamom. Yellow Curry draws on turmeric and dried curry for a rich, savory flavor and yellow color. Panang Curry has the nutty, mellow flavor and texture of roasted peanuts ground right into the curry paste.
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From youtube.com
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From vivino.com
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Without a doubt, curry is the first thing that comes to mind when thinking about Indian food. But actually, it’s not only a staple in Indian cuisine but also in Thailand, Japan, and other Asian countries. Matching curry and wine isn’t easy, especially if the curry is very spicy. Nevertheless, you can create fantastic wine and curry pairings.
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From winelovermagazine.com
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From pokemon.fandom.com
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From youtube.com
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From newcookeryrecipes.info
From newcookeryrecipes.info
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Add the garlic, sugar, lemon juice and salt to the curry. Cover with lid but leave a small opening for a steam to escape; simmer for 15 minutes or longer. STEP 2. For the chicken curry: heat the oil in a frying pan and cook the onion and curry leaves until the onion is soft and golden brown.
From foodnewsnews.com
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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