Posts Tagged Curry

Lamb Chops Curry with Potatoes

Ingredients:

  1. Lamb chops 1 kg
  2. Salt
  3. oil 1/2 cup
  4. Garlic paste 2 tbsp
  5. 1 large Onion sliced
  6. whole Elachi/elachee 4 to 6 pieces
  7. Lewang 4 to 5 pcs
  8. Dhalchini 1 inch long broken into 2 to 3 pieces
  9. Ginger paste 1/4 tsp
  10. Methi 5 to 6 pcs
  11. Jeera 1/2 tsp
  12. Sarso 1/2 tsp
  13. Curry leaves 5 to 8 pieces
  14. Jeera powder 1/2 tsp
  15. Masala 2 tbsp
  16. Tumeric 1 tsp
  17. Potatoes 3 medium sized
  18. 2 to 3 Tomatoes
  19. Coriander leaves to garnish
  20. 1 carrot
  21. water 4 cups

Method:

  1. Cut lamb pieces in bit size pieces and rinse it.
  2. Use a food peeler to take off a thin layer of skin off the potatoes, rinse it and cut it into bite size pieces.
  3. Rinse the tomatoes and cut it into small pieces.
  4. Use a food peeler to take off a thin layer off the carrot , rinse it and cut it into 1cm cubes.
  5. Heat oil and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso, elachi, lewang and dhalchini and stirr.
  6. After a few seconds add garlic and curry leaves. Fry this till garlic is light brown.
  7. Add chopped meat, potatoes, carrots, masala, tumeric  and salt, mix this well and let it cook in the liquid it releases. Add water after 3 to 5 minutes.
  8. When potatoes are tender, add the tomatoes and jeera powder.
  9. Cook till the soup is thick enough ie the consistency you want it to be.
  10. Garnish with coriander leaves and serve with roti/ rice or other food.
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Chicken Palau

Palau in Fiji is a very special dish, it is cooked during special events like Weddings, Birthdays, Christmas, New Year  or for a special guest. Chicken Palau recipe is an authentic Indo-Fijian dish.

Meat Palau is prepared by cooking the meat curry first and than cooking the rice in spices, when rice is half way cooked, the cooked meat is added to the rice portion.  This is than cooked together. Palau looks somewhat like Chicken Fried Rice (in western countries) or Biriyani (in India)  its more closer to Biriyani because of the similar type of spices used.

Palau can be cooked with Chicken, Goat, Lamb or even Beef. All the meat mentioned can be cooked using the recipe below, the only difference will be to substitute the Chicken with Goat, Lamb or Beef. The only thing that differs between Chicken Palau and other meat Palau is that chicken meat is more tender therefore, it will need lesser cooking time than Goat, Lamb or Beef.

Ingredients for Cooking Meat:

  1. 1 kg chicken
  2. Salt
  3. Jeera
  4. Methi
  5. Sarso
  6. Masala
  7. 1/2 Onion sliced
  8. Garlic paste 1 tbsp
  9. Ginger 1/4 tbsp paste
  10. Water 4 cups
  11. Oil
  12. Lewang
  13. Elachi
  14. Dhalchini
  15. Curry leaves 4 -5 pcs
  16. Masala 2tbsp

Ingredients for the rice:

  1. Rice 2 cups
  2. Salt
  3. Jeera
  4. Methi
  5. Sarso
  6. Palau masala/ Chicken masala
  7. Coriander Powder
  8. Roasted Jeera Powder
  9. 2 onion sliced
  10. Garlic paste 1 tbsp
  11. Ginger paste 1/4 tbsp paste
  12. Butter 100 grams
  13. Curry leaves 10 pieces
  14. Lewang 2 – 4 pieces
  15. Elachi 3 – 5 pieces
  16. Dhalchini 2 -4 pieces (1 cm each)

For Garnishing: Coriander leaves rinsed and cut into small pieces, add this when the Chicken Palau is cooked and you are about to take it off the stove.

Method for cooking Chicken Palau:

  1. Cut chicken in curry size pieces and rinse it.
  2. Heat oil and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso and stirr.
  3. After a few seconds add garlic, lewang, elachi, dalchini, , coriander powder and curry leaves. Fry this till garlic is light brown.
  4. Add chopped meat,  salt and mix this well.
  5. Cook till meat is tender.
  6. Rinse the rice and keep it aside.
  7. In another pot heat half the butter and pour in methi, after a few seconds add onion, ginger, jeera, sarso, curry leaves, elachi, lewang and dhalchini and stirr.
  8. After a few seconds add garlic and curry leaves, chicken masala, coriander powder. Fry this till garlic is light brown. Add the rice and fry this for 2 minutes and add hot water and salt. Let this cook till rice is half cooked and most of the water has disappeared.
  9. Add the cooked chicken and mix well.
  10. Let this cook till rice is tender and add jeera powder and mix well.
  11. Cut the remaining butter in small pieces and pour it over the chicken palau and let it melt.
  12. Sprinkle the coriander leaves and serve chicken palau with tamrin chutney or tomato chutney or salad.

Notes:

  1. Some People spell Chicken palau as pulau, palaoo, pulao, pulav etc.

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Tinned Tuna Curry

Ingredients:

  1. 1 tinned tuna (1 recommend brunswick brand small tin tuna)
  2. 1 onion
  3. 4 cloves garlic paste
  4. Jeera
  5. Methi/Fumagreek seeds
  6. Sarso
  7. Salt
  8. Curry leaves
  9. Oil
  10. Masala
  11. Haldi/Tumeric
  12. Lemon Juice

Method:

  1. Open the Tined tuna.
  2. Cut the onion in slices.
  3. Heat oil in a frypan and splatter in Jeera, Methi and Sarso. When it starts to get brown, add garlic paste and curry leaves.
  4. When garlic paste starts to get brown, add masala and haldi.
  5. Pour the tuna and Lemon juice and stir.
  6. Add salt and cook for 5 minutes.
  7. Drain any excess oil and serve with roti or rice.
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Mussles/Kai/Nakai (Fiji Indian Style) Curry

Ingredients:

  1. 2 kg Mussles
  2. Water to Boil 2 cups
  3. Jeera 1/4 tsp
  4. Methi 5 to 8 seeds
  5. Sarso 1/4 tsp
  6. Garlic Paste 2tbsp
  7. Masala 2 tsp
  8. Curry leaves 2 stocks
  9. Tumeric powder 1 tsp
  10. 1 Onion sliced lengthwise
  11. Salt
  12. Chillies (Optional)
  13. Oil

Method:

  1. Rinse the mussles to clean any sand.
  2. Pour the mussles in a big pot and add water. Boil this till the shell is open.
  3. Take out the fleshy part from the shell and separate the black and white parts (the white flesh is used).
  4. Rinse the white flesh in water.
  5. Heat oil and splatter in jeera, methi and sarso.
  6. When it starts to get slightly brown, add garlic and onion. Fry this till garlic turns slightly brown.
  7. Add masala, tumeric and Curry leaves. Stirr and add the mussles.
  8. Add salt and cook till mussles are cooked.
  9. Drain out any excess oil
  10. Serve with roti and chutney or with other food.

Notes:

  1. Mussles are called Nakai in Fiji hindi and Kai in Fijian language.
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Karhi/ Kadhi

Ingredients:

  1. Pea Besan 500grams
  2. Salt
  3. Tumeric
  4. Curry leaves
  5. Oil to fry
  6. Masala
  7. Jeera
  8. Methi
  9. Onion
  10. Sarso
  11. Chilly powder
  12. Roasted and pounded jeera

Method:

  1. Pour pea besan in a bowl and add salt, roasted jeera powder, garlic and chilly powder and mix. Pour water and make a thick batter.
  2. Take out 5 tablespoons of this mixture and add 3 cups of water to the mixture set aside and mix well.
  3. Heat oil and pour thick batter in the oil in small ball shape or in drop shape.
  4. Deep fry these balls/pakodas/fulori  till light brown.
  5. Heat 2 tablespoons of oil in a pot and add a few pieces of onion and fry it till slightly brown.
  6. Add sarso, jeera, methi, garlic and curry leaves. Fry this till garlic is light brown.
  7. Pour the mixture and add tumeric, masala and salt. Add the balls,  salt and chillies (optional) and mix well.
  8. Cook for about 10 minutes and serve with rice or roti and chutney.
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Aloo Matar Baigan Curry

Ingredients:

  1. 1/2 cup pea
  2. 2 medium sized potatoes
  3. 2 eggplants
  4. 1 carrot
  5. water
  6. Tumeric
  7. Tomatoes 1 to 3
  8. Garlic paste 2tbsp
  9. Ginger paste 1/2 tbsp
  10. Salt
  11. 1 Onion
  12. Masala
  13. Sarso
  14. Jeera
  15. Methi
  16. Curry leaves
  17. Corinder leaves
  18. Oil 2-3 tbsp

Method:

  1. Soak the peas overnight (or soak it for 8 to 12 hours) if it is dried and preserved one. If you have the fresh peas/matar than you need to take off the skin and rinse it.
  2. Use a vegetable peeler to take off a thin layer of skin off the potatoes, rinse it in water and cut the potatoes in 1/1/2 cm  cubes.
  3. Use a vegetable peeler to take off a thin layer of skin off the carrot, rinse the carrot and cut it into 1/2 cm cubes or smaller pieces.
  4. Wash the eggplant and cut it into small pieces (if you do not like the eggplant skin, you can take it off).
  5. Wash the tomatoes and cut it into small pieces.
  6. Take off the onion skin and cut it into into thin pieces lengthwise.
  7. Wash the coriander leaves and chop it into small pieces.
  8. Heat oil and splatter in jeera, methi and sarso.
  9. When it starts to get slightly brown, add half of garlic paste, ginger paste, curry leaves and half of sliced onion.
  10. Fry this till garlic turns light brown.
  11. Add the peas/matar, potatoes and eggplant.
  12. Add salt, tumeric and masala and mix well.
  13. Add 2 to 4 cups of water and salt
  14. Cook till potato is tender and add the tomatoes, remaining garlic paste and onion slices. Cook this for further 5 minutes.
  15. Sprinkle the coriander leaves on top.
  16. Serve with rice, roti and chutney.

Notes:

  • The Hindi name/translation for this legume peas is matar.
  • Dried and preserved matar/peas can be use or the fresh ones can be used. I would prefer to use the fresh ones.
  • The amount of water used in this recipe depends on how soupy you would prefer the curry to be. If you prefer to eat it with rice than you will need more soup, if you wish to eat with roti than pouring less water is better.
  • Carrots, eggplants, tomatoes and coriander leaves are optional, you can even cook this curry without any of these.
  • The name of this recipe is Aloo Matar Baigan Curry, Aloo means potato, matar means peas, and Baigan means Eggplant.
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Aloo Chana Curry

Ingredients:

  1. 1/2 cup channa
  2. 2 large potatoes
  3. 2 eggplants
  4. 1 carrot
  5. water
  6. Tumeric
  7. Tomatoes 1 to 3
  8. Garlic paste 2tbsp
  9. Ginger paste 1/2 tbsp
  10. Salt
  11. 1 Onion
  12. Masala
  13. Sarso
  14. Jeera
  15. Methi
  16. Curry leaves
  17. Corinder leaves
  18. Oil 2-3 tbsp

Method:

  1. Soak the Channa overnight (or soak it for 8 to 12 hours).
  2. Use a vegetable peeler to take off a thin layer of skin off the potatoes, rinse it in water and cut the potatoes in 1/1/2 cm  cubes.
  3. Use a vegetable peeler to take off a thin layer of skin off the carrot, rinse the carrot and cut it into 1/2 cm cubes or smaller pieces.
  4. Wash the eggplant and cut it into small pieces (if you do not like the eggplant skin, you can take it off).
  5. Wash the tomatoes and cut it into small pieces.
  6. Take off the onion skin and cut it into into thin pieces lengthwise.
  7. Wash the coriander leaves and chop it into small pieces.
  8. Heat oil and splatter in jeera, methi and sarso.
  9. When it starts to get slightly brown, add half of garlic paste, ginger paste, curry leaves and half of sliced onion.
  10. Fry this till garlic turns light brown.
  11. Add the channa, potatoes and eggplant.
  12. Add salt, tumeric and masala and mix well.
  13. Add 2 to 4 cups of water and salt
  14. Cook till potato is tender and add the tomatoes, remaining garlic paste and onion slices. Cook this for further 5 minutes.
  15. Sprinkle the coriander leaves on top.
  16. Serve with rice, roti and chutney.

Notes:

The English name for Channa is Chickpeas

Chickpeas (brown) /Chana
Chickpeas (green) Cholia / Hara Chana
Chickpeas (white) /Kabuli Chana

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Cassava Curry

Ingredients:

  1. 3 Cassava (approximately 1 kg)
  2. Garlic
  3. Jeera
  4. Methi
  5. Sarso
  6. Salt
  7. Onion
  8. Chillies
  9. Lemon Juice 2 tsp
  10. Coriander leaves
  11. Masala
  12. Tumeric

Method:

  1. Take off the skin and wash the whole Cassava.
  2. Cut the pieces into small cubes (bite size pieces of approximately 1 cm cubes).
  3. Heat oil and splatter in methi.
  4. Let methi get brown, add a few pieces of onion and jeera.
  5. Add garlic and curry leaves when onion starts to get brown.
  6. Fry garlic till it is brown and masala and tumeric.
  7. Add  Cassava pieces and salt and stirr.
  8. Add 1 liter of water.
  9. When  Cassava pieces start to get tender, add lemon juice and cook for a few minutes.
  10. Add coriander leaves and simmer for few minutes.
  11. Fiji Indian style Cassava Curry Recipe is ready
  12. Serve with other food. Yummy with roti or rice.

Cassava is called kasera in Fiji Hindi

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Ridge guard/Toroi Curry

Ingredients:

  1. 1/2 kg fresh green Ridge Guard
  2. Jeera
  3. Methi
  4. Sarso
  5. Garlic Paste 1tbsp
  6. Masala
  7. Curry leaves
  8. Tumeric
  9. 1/4 Onion sliced lengthwise
  10. Salt
  11. Chillies (Optional)

Method:

  1. Use a food peeler to take off the green layer of skin.
  2. Cut the white flesh into small cubes.
  3. Heat oil and splatter in jeera, methi and sarso.
  4. When it starts to get slightly brown, add garlic and onion. Fry this till garlic turns slightly brown.
  5. Add masala and tumeric. Stirr and add Ridge Guard.
  6. Add salt and cook till Ridge Guard is tender.
  7. Serve with rice or roti and chutney or with other food.

Ridge Guard is called Toroi in Hindi.

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    Dalo Curry

    Ingredients:

    1. 1 Dalo
    2. Garlic paste
    3. Jeera
    4. Methi
    5. Sarso
    6. Salt
    7. Onion
    8. Chillies
    9. Lemon Juice 2 tsp
    10. Coriander leaves
    11. Masala
    12. Tumeric

    Method:

    1. Cut off the dalo top and take off the skin.
    2. Wash the dalo and cut it into 1/1/2 cm cubes.
    3. Heat oil and splatter in methi.
    4. Let methi get brown, add a few pieces of onion and jeera.
    5. Add garlic and curry leaves when onion starts to get brown.
    6. Fry garlic till it is brown and masala and tumeric.
    7. Add  Dalo pieces and salt and stirr.
    8. Add 1 liter of water.
    9. When  Breadfruit pieces start to get tender, add lemon juice and cook for a few minutes.
    10. Add coriander leaves and simmer for few minutes.
    11. Fiji Indian style Dalo Curry Recipe is ready.
    12. Serve with other food. Yummy with roti or rice.
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