Curry Chicken

Ingredient

 

Spice Paste (Pound)

20g Dried Chillies (Soaked in hot water)

150g Shallot

30g Turmeric

10g coriander seed

5g Cumin

5g Fennel

20g Garlic

20g Belachan

2pcs Cinnamon

2pcs Cloves

2pcs Star anise

1kg Chicken

250g Potatoes(Boiled for 5 minutes)

5 tbsp Oil

200ml Water

100ml (1/2) Coconut Milk

2 tsp Salt

2 tsp Sugar

Method

1. Pound the spice paste: dried chillies, shallots, turmeric, coriander seeds, cumin, fennel, garlic & belachan. Saute the spice paste over low heat.

 

2. Add in cinnamon, cloves & star anise, stir fry for 15 to 20 minutes.

 

3. Cut chicken and potatoes into pieces4. Add in chicken and stir fry for 3 minutes and then goes in the potatoes. Add in the water and cook till chicken and potatoes are soft and tender.

 

5. Pour in the coconut milk, salt and sugar to taste.

 

6. Enjoy! 

Curry Sting Ray

Ingredients

2 large slices of stingray, chop to pieces

10 lady’s finger 

1 Brinjal, chop to pieces 

2 tomatoes 

1 stalk lemon grass 

2 tbsp thick tamarind juice 

1 cup coconut milk

Salt and sugar to taste

 

Curry Spice to pound into paste

 

10 cloves shallots 

5 dried red chillies 

5 red chillies 

1 inch shrimp paste/belacan 

½ a fresh turmeric

 

Method

1. Wash and rinse lady’s fingers, Brinjal. Cut lady's fingers into pieces and tomatoes into quarters.

2. Smash lemon grass with the back of a knife. 

3. Heat oil and fry pounded paste until fragrant.This will take about 10 to 15mins.

4. Add in 1 cup of water, tamarind juice, salt and sugar and bring to a  boil.

5. Add in coconut milk. 

6. Add in lemongrass, lady fingers, Brinjal and tomatoes.

7. Cook for about 5mins and finally add in the stingray.

8. Simmer until the fish is cooked through, about 5 mins.

9. Enjoy! 

Pumpkin and Carrots in Japanese Curry

Ingredients

2 Cups/480ml Chicken Broth

1 Large Onion, Thinly Sliced

1 Carrot, Cut to 1cm Cubes
Half a Pumpkin, Cut to 1cm Cubes

3 Cubes Japanese Curry Roux 
Hotdogs

Method

1. In a Wok, heat up some oil and sweat the onions.

2. Once onions are soft, add in carrots and Pumpkin

3. Pour in chicken broth

4. Bring to a boil and lower to medium heat

5. Add in Curry Roux and mix well

6. The curry should be thickened and bubbling away.

7. Add hotdogs and leave it simmering for about 5 minutes.

8. Enjoy!

Japanese Pork Curry

Ingredients

250g Pork Belly, Sliced to 1 cm thickness

2 Cups/480ml Chicken Broth

1 Large Onion, Thinly Sliced

1 Carrot, Cut to 1cm Cubes

3 Cubes Japanese Curry Roux 

Method

1. In a Wok, heat up some oil and sweat the onions.

2. Once onions are soft, add in carrots 

3. Add in Pork Belly and stir untill the pork is no longer pink

4. Pour in chicken broth

5. Bring to a boil and lower to medium heat

6. Add in Curry Roux and mix well

7. The curry should be thickened and bubbling away.

8. Leave it simmering for about 10 minutes.

9. Serve over rice, noodles or with bread to dip!

10. Enjoy!

Curry Udon

Ingredients

Nyonya Curry Powder

6 Tbsp Coriander Powder

4 Tbsp Cumin Seeds

2 Tbsp Fennel Seeds

4 Tsp Black Peppercorns

4 Cinnamon Sticks

3 Cardamom Pods

10 Cloves

Half a Nutmeg

5 Tbsp Chilli Powder

5 Tbsp Turmeric Powder

Main Curry Ingredients 

2 Stalks Lemongrass, bruised
2 Star Anise
1 Cinnamon Stick
50g of the nyonya curry powder you made just now
800g to 1kg Chicken (cut into small pieces)
2 Sprigs Curry Leaves
1½ cup Coconut Milk
3 Potatoes, peeled and cut into cubes
Salt to taste
Udon Noodles

Paste Base

10 Shallots, chopped finely
1 Clove Garlic, minced
2 Candlenuts
½ Tsp fennel Seeds
½ Tsp Cumin Seeds

Method

1. Roast the spices one by one on a pan with heat and Blend them finely.

2. Mix curry powder with some water. Leave aside. 

3. Heat oil, sauté star anise, and cinnamon stick. Add inPaste Base and curry powder paste and cook until fragrant.

4. Add in lemon grass, chicken and potatoes. Mix all the ingredients in the wok. 

5. Add in 1 cup water and leave to simmer.

6. Add in salt to taste.

7. Finally add in coconut milk and curry leaves.

8. Simmer until slightly thick. 
9. Cook your Udon in boiling water, add drained udon to Curry

9.Enjoy!

Fish Curry

Ingredients

1 Pkt Fish Curry Spices (I use New Moon brand)

250g Okra

10 Cherry tomatoes

4 fillets Batang Fish

Method

1. Add all ingredients, less fish, in a pot and bring to a boil

2. Once boiling, reduce heat to low

3. Add in Batang Fish ans simmer for 8 to 10 mins

4. Enjoy!

Nonya Chicken Curry (Curry Kapitan )

On Sunday, 21st August 2011, is Cook and Share A Pot of Curry! day in Singapore. Its an unofficial event hosted by few singaporeans for the following objective

Objective of Event - to Cook Curry and Spread the love to all

This Curry Event was created to promote the "message" of Curry Cooking and let all natives and newly arrived immigrants understand the message of tolerance and appreciation of our beautiful multi-racial culture.

Thus, I hope that every Singapore Citizen / or true-blue natives and even Friends of Singapore can COOK a pot of curry all over the island on this date (21st Aug 2011 - Sunday) and let the aromas of curries permeate and waft through the whole nation :)

 

For more information, you can check here -- >Cook and Share A Pot of Curry

Ingredients

Nyonya Curry Powder

6 Tbsp Coriander Powder

4 Tbsp Cumin Seeds

2 Tbsp Fennel Seeds

4 Tsp Black Peppercorns

4 Cinnamon Sticks

3 Cardamom Pods

10 Cloves

Half a Nutmeg

5 Tbsp Chilli Powder

5 Tbsp Turmeric Powder

Main Curry Ingredients 

2 Stalks Lemongrass, bruised
2 Star Anise
1 Cinnamon Stick
50g of the nyonya curry powder you made just now
800g to 1kg Chicken (cut into small pieces)
2 Sprigs Curry Leaves
1½ cup Coconut Milk
3 Potatoes, peeled and cut into cubes
Salt to taste

Paste Base

10 Shallots, chopped finely
1 Clove Garlic, minced
2 Candlenuts
½ Tsp fennel Seeds
½ Tsp Cumin Seeds

Method

1. Roast the spices one by one on a pan with heat and Blend them finely.

2. Mix curry powder with some water. Leave aside. 

3. Heat oil, sauté star anise, and cinnamon stick. Add inPaste Base and curry powder paste and cook until fragrant.

4. Add in lemon grass, chicken and potatoes. Mix all the ingredients in the wok. 

5. Add in 1 cup water and leave to simmer.

6. Add in salt to taste.

7. Finally add in coconut milk and curry leaves.

8. Simmer until slightly thick. 

9.Enjoy!

Curry Fish Head with Okra, Tomatoes and Eggplant

Ingredients:

1 large Red Snapper fish head

10 Okra

2 Tomatoes, quartered

1 Eggplant, cut to thick strips
80g asam paste, mixed with 400ml water and squeeze out the juice
500ml water
cooking oil
1/2 tsp of salt
1 tbsp sugar

Curry Spices:

75g Fish curry powder (I use Earthern Pot), mixed with 100ml water

100g shallots, finely chopped

50g garlic, finely minced
20g Lemongrass stalk, finely chopped

Few Curry leaves, more if you like the flavour

Method:

1. Heat up oil, stir fry the curry spices until fragrant.
2. Steam Okra and eggplant for 5 mins, set aside

3. Add in tomatoes, stir well.
4. Add in the water, asam juice, salt and sugar, and bring to a boil
5. Add in fish head

6. Once fish head is almost cooked through (About 8 to 10 mins), add in Okra and Eggplant.

7. After another 3 mins, remove from heat and serve.
8. Enjoy!

*If you find this is troublesome, you can buy ready made Fish Head Curry Spices and just add Okra, Eggplant and Tomatoes with Fish Head. It will be easier and taste just as nice.

Mutton Curry Lasagna

Ingredients

2 cans Mutton Curry, meat and potatoes mashed up

9 instant lasagne sheets

Block of Parmesan Cheese

Method

1. Place three lasagne sheets over base of pan or oven-ready dish. Spread half the mutton curry over lasagne sheets. Grate Parmesan Cheese all over.

2. For 2nd level, top with three lasagne sheets. Spread other half the mutton curry over lasagne sheets. Grate Parmesan Cheese all over.

3. Lay another 3 lasagne sheets and Grate Parmesan Cheese all over.
4. Pre-heat oven to 180C, and bake for 20 minutes covered with foil and uncovered for last 10 mins to get nice brown colour.

5. Enjoy!