Fish Head curry

Fish Head curry

Ingredients:

• 500 gr head snapper
• 5 bay leaves
• 4 stalks lemongrass, crushed
• 5 tablespoons cooking oil
• 6 red chilies, sliced ​​oblique
• 6 green chillies, sliced ​​oblique
• Broth to taste
• 1 tbsp curry seasoning
• 100 ml thick coconut milk

Smooth spicy:

• 100 gr onion
• 50 g garlic
• 5 cm ginger
• 5 cm galangal
• 20 g pecan
• 5 cm turmeric, roasted
• Sugar and salt to taste

Method:

1. Heat oil and sauté ground spices until fragrant, put the bay leaves and curry seasoning. Cook until spices cooked.

2. enter the head snapper, red chili and green chili, pour the broth. Cook until boiling and cooked. Prior to his appointment enter the thick coconut milk. Let boil for a while. Remove and serve hot.

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GULAI KEPALA IKAN

BAHAN-BAHAN:

• 500 gr kepala ikan kakap
• 5 lbr daun salam
• 4 batang serai, memarkan
• 5 sdm minyak goreng
• 6 buah cabai merah, iris serong
• 6 cabai hijau, iris serong
• Air kaldu secukupnya
• 1 sdm bumbu gulai
• 100 ml santan kental

BUMBU HALUS:

• 100 gr bawang merah
• 50 gr bawang putih
• 5 cm jahe
• 5 cm lengkuas
• 20 gr kemiri
• 5 cm kunyit, bakar
• Gula dan garam secukupnya

CARA MEMBUAT:

 
1. Panaskan minyak, tumis bumbu halus hingga harum, masukkan daun salam dan bumbu gulai. Masak sampai bumbu matang. 

2. masukkan kepala ikan kakap, cabai merah dan cabai hijau, tuang air kaldu. Masak hingga mendidih dan matang. Sebelum diangkat masukkan santan kental. Biarkan mendidih sebentar. Angkat dan sajikan panas-panas.

Indonesian Lamb Curry

Indonesian Lamb Curry

Ingredients:

• 1 kg lean lamb from the leg, diced
• 75 ml peanut oil
• 2 large onion, thinly sliced
• 5 glove garlic, crushed
• ½  teaspoon cummin
• 3 teaspoons coriander
• ½ teaspoon pepper
• ½ teaspoon cinnamon
• ¼ teaspoon ground cloves
• ½ teaspoon cadarmom
• 1 teaspoon finally chopped ginger root
• 750 ml coconut milk
• Sprinkle of salt, sugar.

Method

1. Heat oil in a flameproof casserole, add onions and sauté until golden.
2. Add all the spices and stir well. Then add dice lamb and salt, stir and cook over moderate heat  for 5 minutes.
3. Stir in coconut milk and bring to simmering point, stirring constantly, and simmer,
4. uncovered for 60 minutes, stirring occasionally until meat is tender.
5. Taste for a while if need sugar just add it.
6. Serve with hot rice, krupuk and sambals.

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Kare kambing Indonesia

bahan:

• 1  kg daging kambing, potong dadu
• 75 ml minyak kacang
• 2 besar bawang, iris tipis
• 5 bawang putih, dihancurkan
• ½ sendok teh cummin
• 3 sendok teh ketumbar
• ½ sdt merica
• ½ sendok teh kayu manis
• ¼ sendok teh cengkeh tanah
• ½ sendok teh cadarmom
• 1 sdt jahe cincang
• 750 ml santan
• garam, gula.

Method:

1. Panaskan minyak dalam casserole tahan api, tambahkan bawang dan tumis sampai berwarna keemasan.
2. Tambahkan semua bumbu dan aduk rata. Kemudian tambahkan kambing dadu dan garam, aduk dan masak di atas api sedang selama 5 menit.
3. Aduk santan sampai mendidih, aduk terus,
4. Tutup selama 60 menit, aduk sesekali sampai daging empuk.
5. Sajikan dengan nasi panas, krupuk dan sambals.

Scallops in Curry Sauce

Scallops in Curry Sauce

Ingredients

•     12 ounces fresh or frozen sea scallops
•     1 cup water
•     1 tablespoon cornstarch
•     2 teaspoons soy sauce
•     1 teaspoon sugar
•     1 tablespoon cooking oil
•     2 teaspoons grated fresh ginger
•     4 cloves garlic, minced
•     3 stalks celery, thinly bias-sliced (1-1/2 cups)
•     2 medium carrots, thinly bias-sliced (1 cup)
•     4 ounces fresh mushrooms, quartered (1-1/2 cups)
•     4 green onions, cut into 1-inch pieces (2/3 cup)
•     1 teaspoon curry powder
•     2 cups hot cooked rice
•     1/3 cup chutney

Method:

1.    Thaw scallops, if frozen. Cut any large scallops in half. Set aside.

2.    For sauce, in a small bowl stir together water, cornstarch, soy sauce, and sugar. Set aside.

3.    Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add celery and carrots; stir-fry for 2 minutes. Add mushrooms and green onions; stir-fry for 1 minute. Sprinkle curry powder over vegetables. Stir-fry for 1 minute more or until vegetables are crisp-tender. Remove vegetables from the wok.

4.    Add scallops to the hot wok. Stir-fry about 2 minutes or until scallops turn opaque. Push scallops from the center of the wok.

5.    Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Gently stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately with hot cooked rice, chutney, and, if desired, pita wedges. Makes 4 servings.

Curried Lamb and Apples

 Curried Lamb and Apples

Ingredients ;
60 gr lard
750 gr lamb or mutton neck chops, trimmed
3 medium onions, chopped
40 gr butter
2 cloves garlic, crushed
1 tbsp flour
1 tbsp curry powder
1 tsp curry paste
1 tbsp desiccated coconut
1 tsp ground ginger
300 ml beef stock
3 large cooking apples, peeled and chopped
Hot boiled rice
Parsley

Method:

1. Heat lard in a flameproof, add meat and 1 chopped onion and cook over high heat to sear chops on each side and brown the onion. Reduce heat, cover and cook ±10 minutes.

2. Meanwhile, melt butter in a pan, add remaining onions and garlic and sauté until golden, add flour, curry powder and paste, coconut, ginger and cook, stirring for ±3 minutes.

3. Gradually stir in stock and bring to the boil, stirring constantly, then pour into the casserole, half cover and simmer over low heat for 1 hour.

4. Add apples and simmer a further ±40 minutes. Serve immediately with hot rice and garnishes with parsley, but for the best flavour  leave curry for 24 hours, heat and serve with curry accompaniments.

Fish curry

 Fish curry

Ingredients:
     4 white snapper
     2 stalk lemongrass, crushed
     2 tablespoons tamarind
750 cc water

Spices:
   2 cm turmeric
   5 cm galangal
10 pieces of red chili
   8 pieces red onion
  ½ teaspoon shrimp paste
Salt and sugar to taste

Method:
1. Saute the spice paste and lemongrass until fragrant.
2. Pour the tamarind water and cook until boiling.
3. Enter the fish and cook until fish is cooked. Lift.
4. Serve while hot.

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 In Bahasa Indonesia

GULAI IKAN

BAHAN-BAHAN:
    4 ekor ikan bawal putih
    2 btg serai, memarkan
    2 sdm asam jawa
750 cc air

BUMBU HALUS:
  2 cm kunyit
  5 cm lengkuas
10 buah cabai merah
  8 buah bawang merah
 ½ sdt terasi
Garam dan gula secukupnya

CARA MEMBUAT:
1. Tumis bumbu yang sudah dihaluskan dan serai hingga harum.
2. Tuangi dengan air asam dan masak sampai mendidih.
3. Masukkan ikan dan masak sampai ikannya matang. Angkat.
4. Sajikan selagi panas.

Kofta Curry

 

Kofta Curry

For the koftas :
500 gr lean minced lamb
2 cloves garlic, peeled and chopped
2 cm cube of root ginger, peeled and coarsely chopped
1 small onion, coarsely chopped
60 ml water
1 fresh green chili, seeded and chopped
2 tbsps chopped coriander leaves
1 tbsp fresh mint leaves, chopped
1 tsp salt or to taste

For the gravy:
5 tbsps cooking oil
2 medium-sized onions, finely chopped
3 cm cube off root ginger, peeled and grated
2 cloves garlic, peeled and crushed
2 tsps ground coriander
1½ tsps ground cumin
½ tsp ground turmeric
½ tsp chili powder
1 small tin of tomatoes
150 ml warm water
½ tsp salt or to taste
2 black cardamom pods, opened
4 whole cloves
5 cm piece of cinnamon stick, broken up
2 bay leaves crumpled
2 tbsps thick set natural yogurt
2 tbsps grounds almonds
1 tbsp chopped coriander leaves

Methods:
1. Put half the mince, all the garlic, ginger, onion and the water into a saucepan and place cover medium heat. Stir until the mince is heated through.
2. Cover and simmer until all liquid evaporates (±35 minutes) then cook uncovered if necessary, to dry out excess liquid.
3. Combine the cooked mince with the rest of the ingredients, including the raw mince.

4. Put the mixture into a food processor or liquidizer and blend until smooth. Chill the mixture for 30 minutes.
5. Dividedthe mixture into approximately 20 balls.
6. Rotate each ball between your plams to make neat round koftas.
7. Heat the oil over medium heat and fry the onions until they are just soft.
8. Add the ginger and garlic  and fry for 1 minute.
9. Add the coriander, cumin, turmeric and chilli powder and stir quickly.
10. Add one tomato at a time, along with a little juice to the spice mixture, stirring until mixture begins to look dry.
11. Now add the water, salt, cardamom, cloves, cinnamon and the bay leaves.
12. Stir once and add the koftas. Bring to the boil, cover and simmer for 5 minutes.
13. Beat the yogurt with a fork until smooth, add the ground almonds and beat again-stir gently into the curry. Cover and simmer until the koftas are firm.
14. Stir the curry gently, cover again, and simmer for ±15 minutes, stirring occasionally to ensure that the thickened gravy does not stick to the pan.
15. Stir in the coriander leaves and remove from heat

Serves 4

Kofta = Meat Ball

Curry Chicken Meatballs

 Curry Chicken Meatballs

Ingredients:

chicken balls
    500 g ground chicken
    1 small onion, grated
    1/4 cup green curry paste (Aussies, I like Valcom)
    2 tablespoons chopped fresh coriander
    1 egg, beaten
    1/3 cup dried breadcrumbs
    salt and pepper
    vegetable oil (for deep frying)

Methods:

    1. In a large bowl, mix all ingredients except oil together using your (clean) hands.

    2. With damp hands, roll about 2 teaspoons of mix into a bowl; place on a large plate, cover and refrigerate 30 minutes.

    3. Fill a wok or saucepan 1/3 full with oil: heat over medium heat until hot.

    4. Cook chicken balls 4-5 minutes or until golden and cooked through.

    5. Drain on kitchen paper.

    6. Allow the oil to come back to temperature before continuing with another batch.

Scallops in Curry Sauce

Scallops in Curry Sauce

Ingredients

    12  ounces fresh or frozen sea scallops
    1  cup water
    1  tablespoon cornstarch
    2  teaspoons soy sauce
    1  teaspoon sugar
    1  tablespoon cooking oil
    2  teaspoons grated fresh ginger
    4  cloves garlic, minced
    3  stalks celery, thinly bias-sliced (1-1/2 cups)
    2  medium carrots, thinly bias-sliced (1 cup)
    4 ounces fresh mushrooms, quartered (1-1/2 cups)
    4  green onions, cut into 1-inch pieces (2/3 cup)
    1  teaspoon curry powder
    2  cups hot cooked rice
    1/3  cup chutney

Methods

1.  Thaw scallops, if frozen. Cut any large scallops in half. Set aside.

2.  For sauce, in a small bowl stir together water, cornstarch, soy sauce, and sugar. Set aside.

3.  Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add celery and carrots; stir-fry for 2 minutes. Add mushrooms and green onions; stir-fry for 1 minute. Sprinkle curry powder over vegetables. Stir-fry for 1 minute more or until vegetables are crisp-tender. Remove vegetables from the wok.

4.  Add scallops to the hot wok. Stir-fry about 2 minutes or until scallops turn opaque. Push scallops from the center of the wok.

5.  Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Gently stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately with hot cooked rice, chutney, and, if desired, pita wedges. Makes 4 servings.