Posts Tagged ‘curry’

* Lamb Curry

Posted on February 7th, 2015 by Linda. Filed under Braise, Cooking Method, Cuisine, Indian, Lamb, Malaysian.

IMG_3807 Lamb Curry


This lamb curry recipe is adapted from my friend, Angie Koong, rogan josh recipe.  It is to die for.  In class, since we had very little time to stew the meat, we gave it a head start by braising the meat with some water and some cardamom and cloves for an hour and then proceeded with the recipe.  If you have the time, just follow the recipe for better flavor.

Spice Paste 1:
4 green cardamom pods, peeled, reserve seeds, , toasted and ground
2 small cinnamon sticks, toasted and ground
1 teaspoon coriander seeds, toasted and ground
1 teaspoon cumin, seeds, toasted and ground
2 teaspoons paprika
1 teaspoon turmeric
1/2 teaspoon cayenne
2 lb boneless leg of lamb, silver skin removed, deboned, cut into 1 ½ inch cubes
1 cup plain yogurt

Spice Paste 2:
1 Tablespoon garam masala
1 1/2 cups canned crushed tomatoes
2 clove garlic, peeled
1 onion, chopped
2-inch ginger, minced

3 Tablespoons ghee / clarified butter
3/4 cup water
2 Tablespoons kosher salt, to taste

2 Tablespoons cilantro, chopped
4 Tablespoons cream
Fresh cilantro springs for garnish

Preparing the spice paste: In a skillet, dry fry the whole spices (cardamom, cinnamon, coriander and cumin) for about 3 minutes or until fragrant. Transfer to a spice grinder and grind to a fine powder. Mix with remaining spices (paprika, turmeric and cayenne). Stir spices into yogurt and marinate the meat with the mixture, preferably overnight.
Preparing the curry: In a food processor, combine garam masala, tomatoes, garlic, onions and ginger; purée until smooth.   Heat the ghee in a deep large sauté pan over medium heat.   Add tomato mixture and cook for 5 minutes. Stir in lamb and marinade. Stir in water and salt. Bring lamb mixture to boil. Reduce heat to a slow simmer for 2 hours or until meat is fork tender. Stir occasionally to prevent sticking. If lamb is still not tender and the curry is drying up, add water and stir to combine. Cover the pot and put on low simmer. When the curry gravy has mostly evaporated and a layer of oil starts to appear, taste for seasoning. Add more salt or sugar if needed

Stir in the chopped cilantro and cream just before serving. Garnish with fresh cilantro sprigs.

Serves: 8

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* Opor Ayam – Indonesian Chicken Curry

Posted on September 6th, 2014 by Linda. Filed under Braise, Chicken, Cooking Method, Entree, Indonesian.


Creamy Javanese chicken curry.  Like how you judge a cook by his/her omelet, in Indonesia, a cook is judged by their Opor Ayam.

Chef’s tip:  Never “boil” the coconut milk lest it breaks.  A slow simmer will ensure the smoothness of the sauce.  Also, reserving the coconut cream and adding at the end as a finish, helps to envelope the meat with the creaminess.
1 whole chicken, cut into 8, bones and skin on

Spice paste:

3 red jalapeno chilies, seeded

6 shallots, sliced

2 cloves garlic

2 inch galangal, sliced

1 inch ginger, sliced

1 inch fresh turmeric, sliced

1 tablespoon roasted trassi

5 candlenuts


¼ cup canola oil

2 cinnamon sticks

2 stalks lemon grass, smashed to bruise

5 whole kaffir lime leaves, roughly torn

4 whole daun salam

1 cup water

2 cups coconut milk, split into two with one half creamier

2 tablespoons kosher salt, to taste


Preparing the spice paste

Place all spice paste ingredients in a food processor and grind into a fine paste.


Cooking the curry

Heat about ¼ cup of oil in a pot on medium low. Add the spice paste and fry till fragrant and red, about 5 minutes. Add cinnamon, lemon grass, kaffir leaves and daun salam, and stir until fragrant, about 1 minute.

Add the chicken and turn up the heat to medium high and fry for about 3 minutes.

Add water and the thinner half the coconut milk and salt. Simmer on low for about 45 minutes until chicken is tender and gravy has thicken. Do not let the milk boil, and stir occasionally to prevent sticking. Add more water if needed. There should be a thick layer of oil on top when done. Remove half of that oil. Pour in remaining coconut milk and heat through, and blended in. Remove spices and herbs. Let sit for 15 minutes before serving.  Garnish with crispy shallots.

Serves: 8



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* Salmon Red Curry

Posted on July 12th, 2012 by Linda. Filed under Bake, Braise, Cuisine, Entree, Thai.

Not exactly your regular Thai red curry, but it is sure tasty alright! The sauce is very versatile, too. Make a big jar of it and have it on hand for a quick and tasty curry. Pour it over steak, rotisserie chicken, blanched asparagus, broiled tofu – you get the idea.  The crisp basil on top is a bonus.  Skip it to reduce work.

Chef tip: Sear fish presentation down then flip it onto a baking sheet. The contact with the baking sheet will cook the other side in the oven.

1/2 Tablespoon ginger, peeled and grated
2 cloves garlic, minced
2 Tablespoons canola oil
1 Tablespoon Thai red curry paste
2 Tablespoons tomato paste
1/2 Tablespoon curry powder
1/2 Tablespoon paprika
1 teaspoon cumin, toasted and ground
1 teaspoon coriander seeds, toasted and ground
2 cups unsweetened coconut milk, well-stirred
2 Tablespoon fish sauce
2 Tablespoons palm sugar

8 six-ounce pieces salmon fillet, skin on
Olive oil for brushing salmon
1 1/2 teaspoons kosher salt

1/2 bunch basil, makes 24 leaves
2 cups canola oil
1/2 cup roasted cashews, roughly chopped
2 kaffir lime leaves, finely chiffonade

1/2 cup roasted peanuts
Cilantro sprigs

Preheat oven to 400°F

Prepare the curry sauce:
1.     In a heavy saucepan, add oil, then ginger and garlic over moderate heat, and sauté until golden, about 1 minutes.
2.     Add curry paste, tomato paste, curry powder, paprika, cumin and coriander and sauté, stirring, 1 minute, or until fragrant.
3.     Add coconut milk, fish sauce, and palm sugar and bring just to a boil.  Reduce heat and simmer 15 minutes. Keep warm until service.

Prepare the deep fried basil (optional)
4.     Place oil in a small pot, bring to 375F.  Pat dry basil leaves and drop a few at a time into the hot oil, about 10 seconds.  Remove and place on a baking rack over a sheet pan to drain.

Prepare the fish:
5.     Pat dry salmon. Brush salmon with oil and sprinkle with salt and pepper
6.     Heat a large non-stick sauté pan over medium heat.  When the pan is hot, sear the salmon, (presentation side down) until golden.  Transfer to an oiled sheet pan, presentation side up.  Roast salmon in the oven about 7 minutes.
7.     Place salmon on a platter and pour curry sauce over salmon.
8.     Garnish with basil, cashews and kaffir.

Serves 8

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