PINEAPPLE CURRY
Pineapple Curry is a creamy and flavorful vegetarian curry that makes an incredible dinner paired with rice. This 25-minute curry is one of my favorite go-to curry recipes!
Provided by Oh My Veggies
Categories Main Course
Time 25m
Number Of Ingredients 13
Steps:
- Heat olive oil in a pan over medium heat.
- Sauté the onion, garlic, and pineapple until the onions are translucent, about 3-5 minutes.
- Add spices to the pan and continue to cook and stir for a minute or two.
- Slowly add the milk and juice while stirring. Let the mixture simmer until it starts to thicken, about 10 minutes. Salt to taste.
- Serve over rice and enjoy!
Nutrition Facts : Calories 607 kcal, Carbohydrate 57 g, Protein 13 g, Fat 39 g, SaturatedFat 9 g, Cholesterol 24 mg, Sodium 128 mg, Fiber 7 g, Sugar 30 g, ServingSize 1 serving
KOFTA CURRY
An African recipe with fantastic spices, occasional crunches of cardamon, the fresh taste of the coriander, totally delicious. I was looking for something different to do with the standard beef or lamb mince recipes, and this was a winner at home. Even my friend's fussy kids had a go and pronounced it excellent! My suggestion- double the recipe and freeze it for another night.
Provided by MellowMel
Categories Meat
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Put the minced beef or lamb into a large bowl, add all the remaining meatball ingredients and mix well with your hands. Roll the mixture into small balls and put aside on a floured plate until required.
- To make the curry sauce, heat the ghee or butter in a saucepan over a moderate heat and fry the chopped onion and garlic for about 10 minutes, or until the onion is soft and buttery.
- Reduce the heat, then add the curry powder and cardamom pods (or seeds) and cook for a few minutes, stirring well.
- Slowly stir in the stock, then add the tomato puree, yoghurt and coriander and stir well. Simmer for 10 minutes.
- Add the koftas a few at a time, cook briefly and then add a few more, until all are in the pan. Simmer, uncovered, for about 20 minutes, or until the koftas are cooked. Avoid stirring, but gently shake the pan occasionally to move the koftas around.
- The curry should thicken slightly, but if it is too dry add more stock or water. Serve hot on rice, garnish with coriander.
KOFTA CURRY
This is my recipe derived from an Indian recipe that only suggested ingredients. I have experimented with this recipe since about 1958. This is its present incarnation.
Provided by Lloyd-Fred
Categories Stove Top
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 30
Steps:
- PREPARATION:.
- Using a morter and pestle (such as Thai green granite) or a small blender, grind the green chilis (if used) or cayenne, ginger, fenugreek, coriander, turmeric, cumin, mustard seed, pepper, salt and lime juice into a curry paste.
- Soak the Basmati rice for about 30 minutes befre cooking.
- Begin to cook the rice at about the time you start to cook the meatballs.
- METHOD:.
- Mix the meat, cinnamon, cardamom, pepper, garlic, onion and egg into a stiff paste.
- With floured hands, form the meat paste into round balls about the size of a walnut.
- Heat the oil in a skillet and fry the meatballs over moderate heat to a light brown.
- Remove the meatballs from the fat and drain them on paper towels or a rack.
- Add the chopped onion for the curry gravy in the fat remaining in the skillet and fry it until it is just soft, then add the curry paste and cook for five minutes.
- Then transfer the fried curry paste and onion mixture to a pot and add the coconut milk.
- Stir very well over medium heat while bringing the curry gravy to a simmer.
- Then add the meatballs and simmer them in the gravy (curry) for 30 minutes.
- It is recommended that you serve this dish with fried Poppadoms, Rasmati rice, a select assortment of chutney and pickles, shredded coconut, sultanas (golden raisins), and pine nuts, all arranged in small side dishes.
Nutrition Facts : Calories 473.7, Fat 20, SaturatedFat 7.4, Cholesterol 123.6, Sodium 139.2, Carbohydrate 45.3, Fiber 3.5, Sugar 3.3, Protein 27.6
PINEAPPLE KOFTA CURRY
This is a Thia style curry dish. Unusual in that it uses some cabbage. Goes well with all curries.
Provided by Brian Holley
Categories Meat
Time 55m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- To make the meat balls, mix together the meat with onion, garlic, ground ginger, green pepper, cabbage, clove, and curry powder, and salt.
- Form the mixture into balls the size of walnuts.
- Heat the oil in a pan and fry the meat balls till they are brown. Drain them and set aside.
- Heat the ghee in a separate pan and fry the onion and garlic till brown. Add all of the spices and cook for 3 minutes.
- Add the tomatoes, potato and pineapple and cook for 5 mins.Add the coconut milk and salt to taste.
- Add the meat balls to the pan and simmer gently for 15 mins, shake the pan to prevent sticking do not stir as could break up the meat balls.
Nutrition Facts : Calories 743.4, Fat 52.3, SaturatedFat 31.5, Cholesterol 132.1, Sodium 471, Carbohydrate 35.1, Fiber 6.7, Sugar 22.5, Protein 37.1
LAMB KOFTA CURRY
Make and share this Lamb Kofta Curry recipe from Food.com.
Provided by Stardustannie
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine mince,egg, one of the onions, 2 tablespoons curry paste 3 tablespoons of coriander and 1 clove garlic. Form mixture into small meatballs.
- Heat 1 tablespoon of oil in non stick frying pan and cook balls in batches until golden (do not need to be cooked through at this stage) Repeat until all balls are cooked till golden, remove from pan and set aside. Cook remaining onion and garlic till softened, add remaining curry paste and cook for 1 minute then add one cup of water and diced tomatoes. Let mixture simmer for 5 minutes before placing meatballs and any juices to the sauce, and gently stir.
- Simmer until meatballs are cooked through.
- Serve with rice or mashed potatoes sprinkled with remaining coriander.
Nutrition Facts : Calories 963, Fat 73.7, SaturatedFat 27.9, Cholesterol 235.7, Sodium 1608.1, Carbohydrate 27.7, Fiber 2.2, Sugar 6.2, Protein 47.2
CHANA DAL KOFTA CURRY
Make and share this Chana Dal Kofta Curry recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Curries
Time 1h5m
Yield 3 serving(s)
Number Of Ingredients 24
Steps:
- Grind the chana dal with the cloves, cinnamon stick, aniseeds, ginger and garlic pastes to a paste.
- Add the finely chopped ingredients with salt to the ground chana dal.
- Make small balls out of this mixture.
- Heat oil in a wok.
- Gently, lower the balls into the hot oil.
- Deep fry the balls until lightly browned on either side.
- Drain on clean and absorbent paper towels and keep aside.
- Now, prepare the gravy.
- To do so, heat 2 tbsps.
- of oil in a pan.
- Add the cloves, aniseeds and cinnamon stick.
- Stir-fry for a minute.
- Toss in the onion and stir-fry until it is lightly browned.
- Add the ginger-garlic paste.
- Stir-fry for 3 minutes.
- Add the masala{spice} powders and stir-fry for 2 minutes.
- Then add the tomatoes and salt.
- Mix well and cook on medium flame until the oil starts leaving the sides of the pan.
- Now stir in the ground coconut paste.
- Stir and cook for 3 minutes.
- Add a cup of water.
- Allow it to boil for 6 minutes.
- Now, gently add the fried koftas, one by one, and allow this dish to cook on simmer{low flame} for 5 minutes.
- Garnish with corriander leaves.
- Serve hot with rotis or rice.
- Enjoy!
Nutrition Facts : Calories 406.6, Fat 17.4, SaturatedFat 5.8, Sodium 43.9, Carbohydrate 54.6, Fiber 14.1, Sugar 16.1, Protein 13.4
MALAI KOFTA CURRY
Make and share this Malai Kofta Curry recipe from Food.com.
Provided by webcontacts
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Boil the potatoes, cool, peel and grate them. Grate paneer.
- Wash all green chillies, deseed and chop them fine.
- Peel onions, cut them into halves and boil with a cup of water for ten minutes.
- Drain excess water, cool onions and grind them into a smooth paste.
- Mix mashed potatoes, paneer, two chopped green chillies, cornflour and salt.
- Mix well. Divide into sixteen equal sized balls. Stuff raisins into them.
- Deep fry in hot oil until slightly coloured. Drain and keep aside.
- Heat oil in a kadai. Add boiled onion paste and cook for five minutes.
- Add ginger paste, garlic paste, chopped green chillies, coriander powder, turmeric powder and salt.
- Cook for a minute. Add tomato puree and red chilli powder and cook on medium flame for eight to ten minutes or till oil separates from the masala.
- Mix mawa in two cups of water and add to the gravy.
- Bring it to a boil and simmer for ten minutes on a slow flame.
- Stir occasionally.
- Stir in fresh cram and garam masala powder.
- Place warm koftas in a serving dish and pour hot gravy on top and serve.
Nutrition Facts : Calories 509.5, Fat 23.4, SaturatedFat 8.8, Cholesterol 45.6, Sodium 155.6, Carbohydrate 68.3, Fiber 8.7, Sugar 15.3, Protein 11.5
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