Does anyone have a good recipe for an asian curry? Soup, laksa, stirfry?

Question

Green curries are nicest, but anythng would be nice. Vegetarian is preferred, but meat is ok too - I'm cooking for the family.

Answer 1

Veggie Curry

Ingredients


1 tablespoon vegetable oil
1 cauliflower - washed, cut into small florets and dried on kitchen paper
half teaspoon good chilli powder
half teaspoon turmeric
half teaspoon ground coriander seed
half teaspoon ground cumin seed
third to half a batch of Basic Curry Sauce according to what you've got left over and how "saucy" you want the vegetable curry
salt to taste
Method
heat the oil in a large pan over a moderate heat
Put the cauliflower florets in the pan and stir fry until the cauliflower gets little brown patches
Sprinkle the chilli powder, turmeric, coriander and cumin over the cauliflower and stir fry for a minute to mix in and warm the spices.
Add the Basic Curry Sauce and salt and simmer on a low heat until the cauliflower is just cooked


Basic Curry Sauce

3 tablespoons vegetable oil or ghee (clarified butter)
1 medium onion - finely chopped
4 cloves garlic - peeled and sliced
1.5 inch piece root ginger - peeled and thinly sliced (it should look about the same volume as the garlic)
(optional) 2 mild fleshy green chillies - de-seeded and veined then chopped
half teaspoon turmeric powder
half teaspoon ground cumin seed
half teaspoon ground coriander seed
5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = purée) or 1 tablespoon concentrated tomato purée (US = paste) mixed with 4 tablespoons water
Method
Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high.
Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down to very low.
Cook for 15 minutes stirring from time to time making sure nothing browns or burns.
Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don't burn the spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried.
Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata and stir.
Put the puréed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup. Warning - it WILL gloop occasionally and splatter over your cooker, it's the price you have to pay!

Answer 2

I can tell you the recipe for almost any vegetarian curry. I will tell you spinach/mustard green and paneer(Kind of Indian cheese you can buy from Indian store)
1.Take approximately one bunch of or 8oz of spinach and 8 oz of mustard green. wash and boil in a pressure cooker until you hear first whistle.
2. In another pan take one table spoon of butter/or vegetable oil warm it up and fry some 1/4 teaspoon of Jeera seeds, one tomato and little bit of ginger.
3. Crush the boiled spinach and mustard togather. You should mix 2 teaspoon of corn flour/or gram flour.
4. you could mix some green papers/salt according to your or family members taste.
5.Mix everything togather and boil it on slow stove for 15-20 min. Don't forget to put small pieces of Paneer(the Indian cheese. it looks like tofu).
It taste so good. You should eat this with roti.
Thanks
Ben

Answer 3

Be it curry laksa,or Indian curry,i imagine it really is time we do not seem at pre-mixes,prepared spices or sauces as pretend or 2d brilliant,operating women &,busyhousewives do desire short cuts to help them alongside & they're smart to make the great use of such aids.,unfortunateky they have been accepeted as unauthentice ,hand-crafted ,commence -from -scratch will frequently supply a extra robust & tempting flavour ,yet this can not deter one from utilising convenience products.relies upon on the time available & the attempt you're prepared to position in.

Answer 4

both are roughly the same except when it comes to protein. ALMOST ALL veggies include a good amount of protein; fresh fruit does not.

Answer 5

The definition of fresh fruit has different meanings depending on context.

Answer 6

Malaysian Curry Seafood Laksa
Ingredients
PRAWN STOCK AND SEAFOOD
1 lb Raw prawns
1 lb Fish fillets
1/4 ts Pepper
1 ts Salt
4 oz Crab meat or 2 crabs; cooked and cut into pieces
5 T Oil
8 c water
2 ts Salt
1 lb Rice vermicelli (mee hoon)
1 lb Fresh bean sprouts
1 lg Cucumber;peeled and coarsely grated
8 Spring onions (scallions)
1/2 c Fresh mint leaves; firmly packed


SOUP
2 md Onions; quartered; finely sliced
2 cl Garlic; finely chopped
2 ts Grated lemon rind; finely chopped
2 ts Laos powder
8 Candlenuts; finely grated
6 Dried chillies; seeds removed
2 ts Dried shrimp paste (belacan)
2 ts Ground turmeric
4 ts Ground coriander
Prawn stock with seafood (see above)
8 c Coconut milk
2 ts Sugar
2 1/2 ts Salt; or to taste


Explanation

Laos Powder
A very delicate spice sold in powder form. Also known as kha in Thai cooking. Available in Asian groceries.
Candlenut
A hard nut with lots of oil used to flavor curries. Also known as kemiri (Indonesian) or buah keras (Malay). Available in Asian groceries.
Method
Shell and devein prawns, reserving shells and heads. Drain these thoroughly. Remove any bones and skin from fish fillets and using a chopper, chop very finely. Mix in the salt and pepper and shape into small balls, or into a sausage-shaped roll and divide into finger-width slices. Pick over crab meat and discard any bony tissue, or chop the whole crabs into pieces after removing top shell and fibrous tissue.

Heat 2 tablespoons oil in a saucepan and when very hot throw in the prawn heads and shells and fry until they turn bright red. Add 8 cups water and 2 teaspoons salt, cover and simmer 20-30 minutes, then strain. Discard shells and heads. Return the stock to the fire, drop in the fish balls or slices and the prawns, cut into pieces if large. Return to the boil, then lower heat and simmer for 3-4 minutes. Set aside and keep warm.

Scald the rice vermicelli by pouring boiling water over it, then allow it to drain in a colander. Or soak it in warm water for 5-10 minutes, drain well. Scald the bean sprouts by pouring boiling water over. Rinse in cold water, washing off any loose skins. Pinch off straggly brown "tails." Slice spring onions finely, roughly chop mint leaves. Set aside each ingredient separately] until serving time.

TO MAKE THE SOUP
Heat remaining 3 tablespoons oil and fry the onions, garlic, and lemon rind until onions are golden. Stir in the laos powder, candlenuts, chillies, blacan, turmeric and coriander. Add the prawn stock and when the soup comes to the boil add the coconut milk, sugar, and salt. Reduce heat and simmer, uncovered, for 10-15 minutes, stirring to prevent coconut milk curdling.

In each bowl, arrange a ladle of the vermicelli, enough to two-thirds fill the bowl. Add a handful of bean sprouts, a tablespoon each of cucumber, and sliced spring onions. Add also a large pinch of mint. Pour the boiling soup over and serve immediately. A hot sambal can be served along with this for individuals to add to their portion if desired.