Straightforward recipe that takes less than an hour to make. It tastes creamy yet is dairy-free. For the 1 Tbsp curry powder, we used 1 ½ tsp McCormick curry powder and 1 ½ tsp Jamaican curry powder. If you use vegetable stock instead of chicken broth, this can be vegetarian. We used an immersion blender… Continue reading Curried yellow split pea soup
Tag: curry
Smitten Kitchen/Madhur Jaffrey chick pea curry (channa masala)
An excellent Madhur Jaffrey recipe adapted by Smitten Kitchen. http://smittenkitchen.com/blog/2010/02/chana-masala/ I agree with Deb Perelman’s recommendation to add only ¼ tsp cayenne. We also doubled the lemon juice in lieu of amchoor (mango) powder. We used fresh tomatoes (two medium vine-ripened), as she had suggested, and one jalapeño pepper as the hot chili pepper. This… Continue reading Smitten Kitchen/Madhur Jaffrey chick pea curry (channa masala)
Sri Lankan eggplant curry (vambotu curry)
Cut 1 lb eggplant (about 2 medium) into ½ inch rounds. Lightly spray a baking dish with olive oil, then place eggplant pieces on it, spray the pieces, and then broil for about 7 mins total (turning over the pieces midway) until each side is a browned. Cut each round into quarters. Toss the quartered… Continue reading Sri Lankan eggplant curry (vambotu curry)
Indian yellow squash curry
Wash 3 small yellow squash (1 lb), then cut into ¼ inch rounds. Separately, heat 3 Tbsp neutral oil in a Dutch oven on medium heat, then add ½ small onion (grated). Saute until onion is golden brown, then reduce heat to medium-low and add 1 small fully ripe tomato (halved and sliced). Cover the… Continue reading Indian yellow squash curry
Indian fish curry
We used sea bass filet for this recipe from Entice With Spice by Shubhra Ramineni. We also added a dash of fish sauce at the end of cooking. Details to come. (May 2015)
Burmese pork with bamboo shoots curry (wet-tha hmyit hin)
This recipe is from Flavors of Burma by Susan Chan.
Burmese fish curry
Marinate 1 lb catfish, cod, or tilapia fillets (6 pieces per fillet) in 2 tsp microplaned ginger, 4 cloves garlic (minced), 1 Tbsp fish sauce, 1 tsp turmeric, and 1 tsp paprika for at least 15 minutes. Heat a large nonstick, deep pan with 1 Tbsp neutral oil, then gently brown the marinated catfish on… Continue reading Burmese fish curry
Burmese jackfruit curry
Saute 1 diced onion, 2-3 cloves minced garlic, and 1 tsp microplaned ginger in a little oil (1-2 tsp). When fragrant, add 1 chopped medium tomato, 1 can (5 oz) chunk tuna (drained), 1 tsp paprika, and ½ tsp turmeric. Saute until tomato has wilted, then add 1 can (10 oz) unripe jackfruit (drained and… Continue reading Burmese jackfruit curry
Burmese golden chicken noodles (nang-pyar thoke)
This recipe is from my friend Juju, who made it a few weeks ago. Here, I modified slightly based on ingredients I had on hand, and my penchant for marinating meats before cooking them. Marinate 1 lb boneless chicken thighs (cut into bite-sized pieces) in 1 ½ Tbsp paprika, 1 ½ tsp cayenne, ¾ tsp… Continue reading Burmese golden chicken noodles (nang-pyar thoke)
Madder Jaffrey’s Indian chickpea curry (chana masala)
Heat 3 Tbsp canola oil in a Dutch oven, then add in the following order at separate intervals: 3/4 tsp cumin seeds; 1 finely diced onion until browned; 1 tsp freshly grated ginger; ¾ tsp coriander seeds, ¼ tsp cayenne and turmeric; and then 1 ½ tomatoes, grated (skin removed). Add 1 cup water and… Continue reading Madder Jaffrey’s Indian chickpea curry (chana masala)
Cooking Adventures 