Curry Cuisine

The raw materials

0 One of the things that makes North Indian cuisine so special is the spectacular variety of ingredients available to the cook. Each of the four regions has its own distinctly different cooking style, based on the climate and crops grown, religious I influences, and the cooking mediums preferred. Everywhere the cooking is 1_ enhanced with fresh aromatics, herbs, spices, and other flavoring ingredients. Many different chilies, both fresh and dried, are used in North Indian cookery, varying in...

Uu Bhapa lobster Steamed lobster with coconut ginger and chili

This would make a great party dish, one sure to impress your guests. In India it is reserved for special occasions and intimate gatherings, when important guests and relations arrive. The use of coconut, mustard, chili, and ginger creates an interesting interplay of flavors. The sweetness of lobster and coconut is balanced by the heat from chili and ginger and the pungency of the mustard oil. 272 oz (75 g) yellow mustard seeds 2 tsp salt scant 2 tbsp white vinegar 1 2 tsp caster sugar 6 raw...

The Taste of Mainland SE Asia

With the ever-increasing interest in cooking, the advent of the Internet and online shopping, and the wider range of ingredients available in local stores, foods that at one time were thought of as exotic are becoming more familiar. Where once only soy sauce was available, now you can find fish sauce, tamarind pulp, and fresh lemongrass, for example. The Western palate has also developed, and fusion dishes show up in restaurants everywhere. Southeast Asian flavors are a large part of this...

Koyilandi konju masala Boatmans shrimp masalaCO

Lamb Gurda

Jumbo shrimp dishes are a treat in coastal southern India, as shrimp are not easily O affordable for ordinary people unless they live near beaches or areas where you can buy it fresh-caught. Kerala has its own distinctive ways of cooking shrimp and lobsters. This is a very popular dish in the local bars, which are well known for I excellent spicy dishes. Eat this with breads like paratha, or plain rice. I_i pinch of cumin seeds 10 curry leaves 3 onions, sliced 72 tsp ground turmeric 1 tsp chili...

U Karekare Braised oxtail with peanut sauce

We in Southeast Asia love variety meat, and oxtail is a favorite meat for soup. Sop __ Buntut (Indonesian oxtail soup) is a well-known and popular one-bowl meal served I_ with rice or rice noodles. Kare-kare is a Philippines variation on the theme, using Q oxtail as the basis of a substantial main course. It is customary to serve it with two Q or three kinds of cooked vegetables, mixed with the peanut sauce. Filipinos also like to serve a chili-hot shrimp paste, which they call guisadong...

Balachaung Dried shrimp relish

This is a Burmese hot relish, made of dried shrimp with plenty of garlic and chilies. Once made, it can be kept in an airtight jar in the refrigerator for up to a month. It is worth making a good quantity. Among the recipes it appears in is the Burmese chicken curry with limes and tomatoes (p176). 8 oz (225 g) dried shrimp, soaked in hot water for 10 minutes, then drained 2-4 red chilies, seeded and finely chopped, or 72-1 tsp chili powder 2 tsp finely chopped fresh ginger root 72 tsp ground...

Udang asam pedas Hot and sour shrimp curry

This is one of the wide variety of shrimp curries that are popular all over Indonesia. There are hot and sour shrimp, shrimp sambalgoreng, shrimp curry with potatoes, and many more cooked in coconut milk and tamarind. The hotness, of course, comes from chilies, so reduce the quantity of these if you prefer your food less hot. The sourness in this case comes from a combination of tamarind and tomatoes. There is no need to add any sugar, because the dish contains so much onion, and the tamarind...

Kore pou gali Stirfried yellow curried crabs

This seafood curry is a stir-fry rather than the more usual stewed dish. The fierce cooking heat elevates the aromas of the herbs and spices, caramelizing their natural sugars and intensifying the overall flavor of the dish. Kore Pou Gali is CO prepared using small, rice-paddy-raised freshwater crabs, but any small crabs will do as long as they are halved or quartered to allow the curry flavors to mingle with the natural juices of the crabmeat. The dish is a perfect appetizer or light lunch...

Ingredients

Or breast, skinned if preferred 2 apple eggplants 1 2 tbsp vegetable oil 272 tbsp fish sauce 1-1 4 cups light chicken stock 2 heaped tbsp picked pea eggplants 2 heaped tbsp snake beans cut into 3 4-in (2-cm) lengths 3 baby corn, cut into small pieces a little sliced boiled bamboo (optional) 3 stalks wild ginger, julienned 1 long green chili, thinly sliced at an angle 2 kaffir lime leaves, torn handful of holy basil leaves 3 sprigs of fresh green peppercorns Geng taepo Red curry of oyster...

Konju pulungari Jumbo shrimp and pumpkin curryCO

Pumpkins are festival vegetables in most of the states in southern India. They are O grown abundantly in almost every household garden and cooked in all kinds of ways. There are many varieties, with a range of colors, flavors, sizes, and seasons. White pumpkin has a particularly delicious and refreshing flavor, which goes I amazingly well with coconut and shrimp in this subtle curry. Serve with tamarind _ rice (p118) or breads such as paratha. 2 tbsp vegetable oil 72 tsp mustard seeds pinch of...

Bekti jhal deya Perch in Bengali mustard and onion sauce

Bekti is a freshwater fish commonly eaten in India. There are two varieties. The Kolkata fish is smaller and has beautiful white flesh with a delicate flavor. It is considered far superior to its Bombay counterpart, which is much larger, fattier, and considerably cheaper. Lake Victoria perch is a very good alternative to Kolkata bekti, but any meaty white fish such as halibut or cod could work just as well. If you wish, you can substitute 73 cup English whole-grain mustard for the mustard...

Pork chop bhooni Masala pork chops

Lobster Ala Plancha

Until the late 18th century, pork was not used much in Indian cooking. Although most of the country was Hindu, and consumption of pork was not barred, a large proportion of the population was vegetarian. It was only in Anglo-Indian cooking and in the hills in the eastern part of the country that pork was consumed. This recipe originates from Darjeeling, a hill station very popular with the British when they lived in India. The term bhooni refers to the dry, almost coating consistency of the...

Ohno kwautskwe Burmese chicken noodle soup

In Myanmar, this is a popular breakfast dish. Thick coconut milk and chickpea flour give the soup extra richness, and the flavors are delicious. My Burmese friend, who gave me the recipe, said that instead of round rice noodles, you can use the flat rice noodles called rice sticks. As an appetizer for 6-8, use only 2 oz (60 g) noodles. 6 oz (175 g) round rice noodles 2 skinless, boneless chicken breasts, cut into 1 tsp chopped fresh ginger root 1 tsp chopped turmeric root or 72 tsp ground...

Bpuu pat pong garee Crab stirfried with curry powder

Although not technically a curry, this easy street dish is eaten throughout the country and I thought its inclusion was justified by the use of curry powder. Most Thai cooks would use a prepared curry powder and, I must confess, it is one of the few instances where store-bought is better than homemade. While crab is the most common version of this dish, on the streets and along the beaches, shrimp, squid, and sea bass are also used. Serve with rice and, perhaps, a grilled fish or some...

Kye thar hin Chicken curry with lime and tomatoes

This curry is very popular all over the region, perhaps because, although it is an authentic Burmese curry, it is not made with coconut milk or yogurt, but with tomatoes. If you have an abundance of tomatoes during the summer in your garden, use them. They must be very ripe, however, otherwise your curry will be just as good made with the best canned chopped plum tomatoes you can get. 2 tbsp peanut oil 1 lb (450 g) ripe tomatoes, peeled and 2 onions, finely chopped chopped, or 14 oz (400 g)...