101 Ways to Prepare Curries

101 Ways to Prepare Curries

Language: English

Pages: 140

ISBN: 8122300189

Format: PDF / Kindle (mobi) / ePub

8.5 x 5.5 x 0.25 Inches














a paste. Separate the yolks carefully from whites so as not to break them. Use the egg whites in any other preparation of your choice. Fry the potatoes to a golden colour. Also fry yolks gently on both the sides. Heat 3 tblsps. oil and add bay leaves and onion paste. When the onions turn golden, put in tomatoes, salt, sugar and all the spices. Cook tomatoes till dry, mix in potatoes and then pour in the coconut milk. Add the yolks and simmer gently for 5 minutes. Decorate with coriander leaves.

served by Goan chefs. NON-VEGETARIAN CURRY SPICY FISH CURRY Ingredients (Serves 4) 1 medium white fleshed fish, cleaned and sliced 1 tblsp. each of cumin seeds, coriander and poppy seeds. 1 tblsp. rice Handful of coriander leaves Refined flour 1 tblsp. grated ginger 12 cashewnuts, 1 tblsp. peppercorns 2 medium onions, finely sliced A big pinch of sugar ½ coconut, 6 flakes of garlic 4 green chillies, slit 4 medium tomatoes, pureed ½ tsp. turmeric

coriander leaves. HOT AND SPICY PORK CURRY Ingredients (Serves 8) 1 kilo pork, cut into serving portions 10 red chillies, 1 medium onion 1 tsp. turmeric powder 1 lime-sized ball of tamarind 6 flakes of garlic, 8 peppercorns, 5 cloves 1 small cinnamon stick 2 tblsps. vinegar, 1 tblsp. sugar, 3 tblsps. brandy 150 grams small potatoes, boiled and peeled Salt to taste Preparation Grind chillies, onion, tamarind, garlic and all the whole spices to make a paste.

remaining kofta ingredients with paneer. Divide zamikand into small portions and form into koftas or balls around the paneer mixture. Deep fry the balls to a golden colour. Heat 3 tblsps. oil and fry onions, ginger and garlic till soft. Add to the fried contents tomatoes, salt, spices and cashewnuts. Keep frying till the oil comes out. Then add 2 cups water. Cook for two minutes, then mix in the cream and pour the mixture over the koftas. Sprinkle garam masala on top and decorate with coriander

chilli powder to taste Preparation Mix together flour and salt. Rub in 1 tblsp ghee, and add enough water to form a stiff dough. Wash the dough in a bowl of water till the dough turns milky white. Remove the dough from water, mix in soda and flatten the dough to a thin round cake. Steam it till it turns spongy. Cut into small pieces and fry to a golden colour. Grind ginger, garlic onions to a paste. Heat 2 tblsps. oil and fry the paste along with the bay leaves till the oil comes out. Add

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