Kabocha Madras Curry Food

KABOCHA SQUASH RED CURRY

Steps:

• Add the butter to a medium pot over medium heat and let it brown. Add the carrot, onion and ginger and let cook until lightly softened, about 5 minutes.
• Add the squash and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper. Add the garlic and cook for 2 more minutes. Add the curry paste and cook for another 2 minutes. Whisk in the coconut milk and chicken stock. Simmer until the sauce is reduced and thickened, about 45 minutes. Stir in the fish sauce and spinach.
• Serve over rice and garnish with the peanuts, cilantro, pomegranate and limes.

CURRIED KABOCHA

Steps:

• Heat sesame oil in a large skillet over medium heat. Add kabocha and onion; cook and stir until tender and onion is translucent, about 10 minutes. Stir in coconut milk, fish sauce, ginger, and curry powder. Bring to a simmer; cook until flavors combine, about 5 minutes. Season with brown sugar and salt.

INDIAN BEEF MADRAS CURRY

Steps:

• Fry the aromatics, spices, garlic, ginger and onions together.
• Add beef and cook briefly on all sides.
• Add rest ingredients except cilantro/coriander.
• Bring to the boil in pressure cooker for 2 minutes on high and then on low for 20 minutes.
• If using oven place in dutch oven for 2 1/2 hours or until beef is tender.
• Add chopped coriander and stir through.
• If too wet add more tomato paste - if too dry add more beef stock.

AUTHENTIC MADRAS CURRY

Steps:

• Cut meat into cubes and fry in oil to seal. Remove with slotted spoon and leave to one side to drain.
• Fry the onion in the same oil until golden then add Spices 1, cooking for a further 5 minutes. Add the tinned tomatoes and puree and mix well. Cook for 10 minutes or so.
• Add the meat and put the the lot into a casserole dish in a pre-heated oven at 200C (400F) and cook for 45 - 60 minutes. Stir half-way through cooking time. (Alternatively, throw it into the slow cooker for 7 to 9 hours.).
• Add the lemon or lime juice and Spices 2 and simmer for another 10 minutes. Add a little water at any stage if it gets too dry. Add a knob of ghee (and salt, if you must) just before serving.

STEAMED CHICKEN CURRY WITH KABOCHA

Steps:

• Wash chicken wings well and dry with paper towels.
• Combine curry powder and salt together in a bowl. Toss in the chicken wings to coat evenly. Cover with plastic wrap and place in the refrigerator to marinate for 20 minutes.
• Cut eggplant in half lengthwise and slice into several pieces diagonally. Soak in water to prevent browning.
• Place chicken in a microwave-safe bowl; distribute eggplant and kabocha evenly on top. Pour in chicken stock. Cover with a microwave-safe lid or plastic wrap. Cook in the microwave at 600 watts until chicken is no longer pink at the bone and the juices run clear, about 7 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

KABOCHA MADRAS CURRY

Steps:

• Clean Kabocha squash and carerfull cut in two. Scrape out and discard seeds and pulp.
• Use a vegetable peeler and peel the skin.
• Save the Kabocha skin and fry it up for a really great alternative to potato chips if you wish.
• Dice the squash into bite-sized cubes.
• Toss the cubed squash in a large bowl along with olive oil, salt, and a sprinkling of garam masala powder.
• Pre-heat oven to 350 degrees F.
• Spread squash cubes out on a baking sheet and bake for 1 hour. When done, remove from oven and set aside for later use.
• Dice one medium onion into medium-sized pieces.
• Finely grate one thumb of ginger, or be lazy and use 2 teaspoons of ginger powder.
• Finely dice up three cloves of garlic, or use minced garlic or even garlic powder if you wish.
• Carefully dice up at least two Thai chilies (the fiery small green ones) or more, according to how much of a whallop you want this curry to pack.
• Heat up a splash of olive oil in a wok or large pot, to a medium or so heat suitable for frying.
• Add in onions, ginger, chilies, and garlic.
• Keep stirring and allow to lightly brown, and add 1 tablespoon of Madras curry powder.
• Continue to stir so that the curry powder gets heated up, and add in the cooked Kabocha squash cubes.
• Keep stirring so the cubes get coated with the curry powder.
• Turn down the heat on the oven and fold in 16 ounces of plain curry. This will not be a "wet" curry, so if you want more sauce, you'll have to tinker with the recipe.
• Stir that goodness up but don't let it overheat.
• Add in 1/4 cup of flaked coconut, preferably unsweetened.
• Cook the whole mess for a couple of minutes, and dinner is ready.
• Serve over rice and enjoy.

KABOCHA CURRY

Steps:

• To make kabocha puree: Preheat oven to 375. Halve a kabocha squash and place both sides cut side down in a baking dish. Fill the baking dish with water. Bake for 40 minutes or until the flesh can be easily pierced with a knife. The baking time may need to be adjusted depending on the size of your kabocha. Remove the kabocha from the oven and let cool. Remove and dispose of seeds using a spoon. Scoop out the flesh using a spoon. Use an immersion blender or food processor to puree the flesh, adding water until you have a smooth puree.
• To roast butternut squash: Preheat oven to 450. Remove skin and cut the butternut squash into bite-sized pieces. Toss with olive oil, salt and pepper. Roast for 15 minutes or until the squash is soft and has just started to caramelize.
• Heat 2 tablespoons of olive oil at a high heat in a heavy bottomed pan. Add chicken and cook until sealed. Take chicken out of the pan and set aside.
• Reduce heat to medium, add onions and ginger and stir until onion has become translucent. Add garlic and stir for 30 seconds more.
• Add chopped tomatoes and kabocha puree to the pan, bring to boil and reduce to a simmer for 10 minutes.
• Add stock, coconut milk, curry and chili powder. Bring to a boil and reduce to a simmer for 10 minutes, stirring occasionally.
• Add chicken and roasted butternut squash and simmer for 10 minutes.
• Add cilantro and additional salt and pepper to taste.
• Serve with naan and/or rice.

KABOCHA SQUASH SOUP WITH CREME FRAICHE, CARAMELIZED GRANNY SMITH APPLE AND MADRAS CURRY COTTON CANDY

Steps:

• Preheat the oven to 450 degrees F.
• Roast kabocha squash whole for approximately 45 minutes or until soft. Remove from oven and set aside until cool. Peel skin and discard seeds keeping only the flesh. Combine flesh in a medium sauce pot with the chicken stock and heavy cream and bring to a simmer. Remove from heat. With an immersion blender, blend mixture until smooth. Place mixture back on stove and keep simmering for 30 minutes. Remove from heat and add honey, cinnamon sticks and star anise and allow to steep for 1 hour. Strain and keep warm.
• Peel apple and cut it into 12 equal size cube shapes. Sprinkle 1 tablespoon superfine sugar among the apple cubes and broil or brulee until golden brown.
• Put a dollop of creme fraiche on the bottom of a soup bowl, and top with 1 caramelized apple cube.
• In a household or commercial cotton candy maker, add 1 tablespoon of superfine sugar and make 12 equal size balls of cotton candy. Dust curry powder equally on the cotton candy.
• To serve: Pour soup tableside and then spoon cotton candy onto soup.

MADRAS CURRY

Steps:

• Heat the oil in a pan and fry the onions, cloves and the cardamom for 5 minutes.
• Add the green chilies, dried chilies, ginger, and garlic cook for 3 minutes.
• Mix the curry powder with a little oil to form a paste and add to the pan; cook for 3 minutes.
• Add the meat and cook for 5 minutes.
• Add the coriander, cumin, salt and stock' cover and simmer till meat is tender.
• Serve with pomegranate rice.
• Boil the rice, seed a pomegranate and stir the seeds into the rice.