Epimeles

the Pence family cookbook

Recipes Tagged with “curry”

Curried Cod and Mussels

main course mussels fish curry

Ingredients

  • 1/4 cup dried porcini mushrooms
  • 3/4 cup boiling water
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup minced shallots (about 1 large)
  • 1 Granny Smith apple, finely diced
  • 1 garlic clove, minced
  • 1 tablespoon Madras curry powder
  • 2 thyme sprigs
  • Salt and freshly ground pepper
  • 2 pounds mussels, scrubbed
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 1 pound skinless cod fillets—bones removed, fish cut into 2-inch chunks
  • Crusty bread, for serving

Preparation

Soak the porcini in the boiling water until softened, 10 minutes. Strain the mushrooms, reserving the soaking liquid, and rinse to remove any grit. Finely chop.

In a large pot, heat the oil. Add the shallots, apple, garlic, curry powder, thyme sprigs and porcini and season with salt and pepper. Cook over moderate heat, stirring, until the shallots are softened, about 5 minutes.

Add the mussels and toss. Add the wine. Bring to a boil, cover and cook over high heat until the mussels have opened, 3 minutes. Add the cream and 1/2 cup of the porcini soaking liquid, stopping before you reach the grit. Bring to a simmer. Nestle the cod in the broth, cover and cook until the fish lightly flakes, 4 minutes. Discard the thyme sprigs. Transfer the cod and mussels to large bowls and spoon the broth on top. Serve with crusty bread.

Food & Wine


Tikka Masala

main course curry indian instantpot

Ingredients

For marinating the chicken:

  • 1 pound boneless skinless chicken breasts, chopped into bite-sized pieces
  • 1 cup greek yogurt (7 oz.)
  • 1 tablespoon garam masala
  • 1 tablespoon lemon juice
  • 1 teaspoon black pepper
  • 1/4 teaspoon ground ginger

For the sauce:

  • 15 ounces canned tomato sauce or puree
  • 5 cloves garlic, minced
  • 4 teaspoons garam masala
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 cup heavy whipping cream

For serving:

  • basmati rice
  • naan
  • freshly chopped cilantro

Preparation

Combine all marinade ingredients (minus the chicken) in a bowl and mix well. Add chicken chunks and coat with the marinade. Let sit in the refrigerator for at least 1 hour.

Select the saute mode on the pressure cooker for medium heat. When it has reached temperature, add chicken chunks (along with any marinade sticking to them) to the pressure cooker. Saute until the chicken is cooked on all sides, about 5 minutes, stirring occasionally. Turn off the saute mode.

Add all of the sauce ingredients except the cream to the pressure cooker, over the chicken, and stir. Secure and seal the lid. Select the manual mode to cook for 10 minutes at high pressure. Use the quick steam release handle to release pressure.

Select the saute mode on the pressure cooker for low heat. When it has reached temperature, add cream to the pot, stirring with the other ingredients. Simmer until the sauce is thickened to your liking, a few minutes.

Serve with basmati rice or naan. Garnish with cilantro.

Savory Tooth


Broiled Fish with Lemon Curry Butter

main course curry fish indian

Ingredients

  • 4 tablespoons unsalted butter
  • 4 garlic cloves, finely grated or minced
  • 1 ½ tablespoons minced thyme leaves
  • 1 ½ teaspoons curry powder
  • 1 ½ teaspoons grated ginger
  • ¼ teaspoon fine sea salt, more as needed
  • ¾ teaspoon finely grated lemon zest
  • Ground black pepper, to taste
  • 4 (6-ounce) blackfish, flounder or hake fillets
  • Fresh lemon juice, for serving
  • Dill fronds or fresh parsley, for serving

Preparation

Heat the broiler. In a small saucepan over medium heat, melt butter. Stir in garlic, thyme, curry powder, ginger and 1/4 teaspoon salt; heat until fragrant, about 1 minute. Stir in lemon zest.

Season fish with salt and pepper and place on a rimmed baking sheet. Pour sauce over fish and broil until fish is flaky and cooked through, about 5 minutes. Top with a squeeze of lemon juice and fresh dill, and serve.

New York Times


Green Bean Potato Curry

main course curry greenbean potato vegan vegetarian

Ingredients

  • 3 tablespoons olive oil
  • 1 1/2 tablespoons mustard seed
  • 2 medium potatoes, diced
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1 pound green beans, snapped in to 2-3 inch piece and remove any tough string
  • 2 tomatoes, diced
  • 1 teaspoon ginger, minced
  • 1 teaspoon cumin powder
  • 1 teaspoons coriander powder
  • 1/2 teaspoons red pepper flakes

Preparation

In a large skillet or Dutch Oven, heat the oil. Add the mustard seeds, and fry until they pop. Add the potatoes, salt, and turmeric, and stir to combine. Toss in the beans, cover and cook for 3 minutes. Add the remaining ingredients and stir to combine well. Cover and allow to cok until potatoes are tender and beans still partially firm. Check often to make sure dish is not sticking. Serves 6.

Edible Nashville


Sweet Potato Croquettes with Black-Eyed Pea Curry

main course curry greens indian peas sweetpotato

Ingredients

Croquettes

  • 3 medium sweet potatoes, boiled, peeled and quartered
  • 1 tablespoon oil, plus extra for panfrying
  • 1 teaspoon cumin seeds
  • 1 large onion, finely chopped
  • 1/3 cup grated raw cauliflower
  • 1 1/2 teaspoons ginger-garlic paste
  • 1/4 teaspoon turmeric
  • 1 1/2 teaspoons coriander
  • 1/2 teaspoon ground cumin
  • 1/2 to 1 teaspoon red chili powder
  • 1/2 to 1 teaspoon garam masala
  • 1/2 teaspoon amchur (dry mango powder)
  • 3/4 cup breadcrumbs
  • 2 tablespoons fresh coriander (cilantro), finely chopped
  • 1/2 cup semolina flour or breadcrumbs
  • salt to taste

Black-Eyed Pea Curry

  • 1/2 cup black-eye peas
  • 2 tablespoons chopped onion
  • 3 tablespoons chopped tomatoes
  • 1 tablespoons fresh ginger garlic paste
  • 2 tablespoons grated coconut
  • 1 cup chopped collard greens
  • 1 teaspoon chili powder
  • 2 teaspoons ground coriander
  • 3/4 teaspoon ground cumin
  • 1 teaspoons garam masala
  • 1 teaspoon kastoori methi
  • 1/4 teaspoon turmeric powder
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds

Preparation

_Curry: _Puree tomato, onion, garlic, ginger and coconut to a smooth paste and keep it ready. Heat oil, add cumin seeds, when it splutters, add the ground paste, all the spice powder, salt needed and cook until oil separates. Stir frequently in between. Add the cooked black eyed beans, 1 cup of water and collard greens and cook on low heat for about an hour.

_Croquettes: _Mash sweet potato and set aside to cool. Heat ½ tbsp oil in a pan and add cumin seeds to it. When cumin seeds start to sizzles and color deepens, add finely chopped onions and sauté 5 minutes. Add cauliflower and sauté 3 minutes. Add ginger-garlic paste and saute 1½ mins. Add turmeric, coriander, cumin, and chili powder and sauté them for 30 seconds. Add garam masala and dry mango powder and set aside to cool.

Combine onion mixture with the mashed sweet potatoes. To this add the bread crumbs, chopped cilantro and salt to taste and mix them well.

Form flattened croquettes. Dust each patty generously in semolina.Place 2-3 patties on a hot griddle or skillet with extra oil. Let them cook until the side turns golden brown and crisp. Gently flip and add more oil and cook until crisp and browned, 4-5 more minutes.

Maneet Chauhan, Edible Nashville


Rabbit Curry

main course curry rabbit

Ingredients

  • 1 tbsp. olive oil
  • 1 tsp. ghee or butter
  • 1 rabbit, cut into serving pieces
  • salt and pepper
  • 1 large onion, chopped
  • 2 tbsp. minced or grated fresh ginger
  • 1 tbsp. pressed garlic
  • 1 sm. Anaheim or serrano chile
  • 1 tbsp. curry powder
  • 1 tsp. garam masala
  • 1/2 tsp. turmeric
  • 1/2 tsp. cayenne pepper
  • 1 c. low-sodium chicken broth (or as needed)
  • 1 can coconut milk
  • 1 lime
  • fresh cilantro, chopped rice, for serving

Preparation

1. Preheat the oven to 350 degrees. In a large dutch oven over medium high heat, melt the ghee and oil. Sprinkle the rabbit with salt and pepper. When the oil is hot, brown the rabbit on all sides, about 10-15 minutes.

2. While the rabbit is browning, pulse half of the onion, ginger, and garlic together in a food processor until finely minced.

3. Reduce the heat under the rabbit and add the rest of the onion. Cook until golden, about 5 minutes. Add the mix from the food processor, sautee for 2-3 minutes. Stir in the curry powder, garam masala, turmeric, and cayenne. Cook, stirring constantly, for 2 minutes, then stir in coconut milk, chicken stock, and the juice and hull of 1/2 of the lime. Bring to a simmer. Cover and place in the oven to cook for 90 minutes.

4. Remove the pot from the oven. Stir in the juice of the other 1/2 lime and the cilantro. Taste and adjust for seasoning, possibly adjusting thickness with more broth. Serve over rice.

Lindy’s Fusion, extensively modified by Mom


Ugandan Chicken Curry

main course african chicken curry untested

Ingredients

  • 2 lb. boneless, skinless chicken breasts
  • 1 lemon, cut in pieces
  • 2 tsp. salt
  • 2 tbsp. fresh ginger, minced
  • 2 tbsp. olive oil
  • 3 medium yellow onions, finely chopped
  • 1-2 garlic cloves, pressed
  • 2 tbsp. cilantro, chopped
  • 1 tsp. corn starch
  • 1 c. water
  • 1 8 oz. can tomato sauce
  • 1 blade fresh lemon grass, gently crushed
  • 3 tbsp. coconut butter or 1 tbsp. coconut oil
  • 1 large carrot, diced
  • 1/2 c. green peas (fresh or frozen)
  • 1/2 tsp. thyme
  • 1 tbsp. sweet curry power
  • 1 tsp. turmeric
  • 1/2 tsp. garam masala
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. ground white pepper
  • 1/2 tsp. salt
  • 1/2 tsp. cayenne pepper

Preparation

Rub the chicken with the lemon pieces. Place the chicken in a large bowl and sprinkle with salt and ginger. Cover and place in the refrigerator for 15-20 minutes. In a small bowl, combine the last 9 ingredients and set aside.

Preheat the oven for 300 degrees. Heat the oil in a skillet over medium-high heat. Add the onions and cook until slightly brown and transparent. Reduce the heat to low and add the garlic and cilantro. Mix the cornstarch with the water and tomato sauce. Add to the skillet along with the spice mix. Let simmer for 20 minutes over medium-low heat. Place the chicken in a casserole dish. Add the coconut butter/oil, lemon grass, carrots, and peas. Pour the curry sauce over the chicken. Bake at 300 for 30 minutes. Reduce the heat to 250 for another 45 minutes or until the chicken is cooked through and very tender. Serve with boiled potatoes or basmati rice.

Penzey’s Spices


Ceylon Curry of Oysters

main course curry indian oyster untested

Ingredients

  • 2 tablespoons butter or coconut oil
  • 4 small shallots, finely chopped
  • 1 clove garlic, minced
  • ½ serrano or Thai chili, seeded and minced
  • 1 tablespoon curry powder
  • 1 large pinch turmeric
  • 1 cinnamon stick
  • 3 cloves
  • 1 bay leaf
  • 1 cup coconut milk
  • Salt
  • 12 oysters, shucked, liquor reserved
  • Juice of 1/2 lemon

Preparation

In a medium saucepan over medium heat, melt the butter. Add the shallots, garlic and chili, and sauté until softened and starting to brown, 2 to 3 minutes. Stir in the curry powder, turmeric, cinnamon stick, cloves and bay leaf and cook for 1 minute.

Reduce heat to low and add the coconut milk and 1/2 teaspoon salt. Simmer for 3 minutes. Add the oysters and their liquor; simmer until the oysters are just firm, 3 to 4 minutes. Take the pan off the heat and add lemon juice and salt to taste. Serve over rice – the rice in the fish recipe that follows would go well – or on hoppers (see the recipe at nytimes.com/magazine).

New York Times


Southern-Style Pork Vindaloo with Cardamom Cornbread and Green Beans

main course cornbread curry greenbean pork untested

Ingredients for Pork

  • 12 cloves garlic
  • 1 tbsp. paprika
  • 2 tsp. sugar
  • 1 tsp. salt
  • 1 tbsp. tomato paste
  • 1/2 c. white vinegar
  • 1/4 c. water
  • 1/4 c. vegetable oil
  • 1 medium red onion, chopped
  • 2 lbs. pork tenderloin, cut into medium dice
  • 1/4 tsp. red pepper flake

Preparation

In a blender, combine garlic, paprika, sugar, salt, tomato paste, vinegar, and water, and blend to a smooth paste. In a large skillet, heat oil over medium-high heat. Add onions, and stir until light golden. Add meat and paste, stir well to coat and reduce heat to medium. Stir in red pepper flakes. Cover and cook for about 35 minutes, stirring occasionally. Uncover and check consistency of sauce. If it seems thin, cook over high heat for three to five minutes to thicken.

Ingredients for Green Bean and Thyme Verakka

2 tbsp. coconut oil 1 tsp. mustard seeds 1 tsp. cumin seeds 1 lb. green beans, sliced into 1/4" thick coins 10 sprigs of thyme, chopped 1 tsp. salt

Preparation

Heat oil in a pan over medium-high heat. Add mustard seeds. When they start to pop, add cumin seeds. Stir in beans, thyme, and salt. Stir-fry for about four minutes.

Ingredients for Cardamom Cornbread

1/2 stick unsalted butter, plus more for pan preparation 1/2 c. sugar 1 c. buttermilk 2 eggs 1 c. all-purpose flour 1 1/4 tsp. baking powder 1 c. cornmeal 1 tsp. crushed cardamom seeds 1 tsp. coarsely ground black pepper 1/2 tsp. salt

Preparation

Preheat oven to 375 degrees. Grease a 9" square pan or large cast-iron skillet with butter. Melt butter in the pan or skillet, and stir in sugar. Add the buttermilk and eggs, and stir to combine. Stir in flour, baking powder, cornmeal, cardamom seeds, pepper, and salt. Bake for 30 minutes.

To serve, place a square of cornbread on a plate, spoon pork over the cornbread, and top with a large spoonful of stir-fried green beans.

Garden & Gun, December/January 2012-3


Kashmiri Chicken

main course chicken curry indian untested

Ingredients

  • 3 lb. chicken pieces, skin removed (pref. dark meat)
  • 4 tbsp. vegetable oil or ghee
  • 3 lg. onions, finely sliced
  • 10 black peppercorns, crushed
  • 10 cardamom seeds, crushed (or 1/4 tsp. ground cardamom)
  • 1 3-in cinnamon stick (or 1/4 tsp. ground cinnamon)
  • 1 2-in piece fresh ginger, chopped
  • 2-4 garlic cloves, minced
  • 1 heaping tsp. chili powder
  • 1 heaping tsp. turmeric
  • 2 heaping tsp. paprika
  • 1/2 tsp. salt (or to taste)
  • 1 c. plain yogurt
  • 1/2 c. white wine

Preparation

Heat the ghee or oil in a large skillet with a lid. Add the onions, pepper, cardamom, and cinnamon and cook until the onions are golden, about 10 minutes. Add the ginger, garlic, chili powder, turmeric, paprika, and salt, and cook for 2 minutes, stirring occasionally. Add the chicken pieces and cook until nicely browned, stirring often. In a medium bowl, mix yogurt with wine. Reduce heat to low and gradually add yogurt mixture, stirring constantly until fully incorporated. Reduce heat, cover, and simmer for about 30 minutes. Serve with rice.

Serves about 6.

Penzey’s Spices