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...

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Influence Eating Soil

Southern India's ancient and deep-rooted cultural essence has been retained despite Q invasions, traders, religious conversions, and modernization. As with the rest of India, it originally consisted of many kingdoms whose Hindu and Muslim rulers fought wars to control the land and its resources. Many foreigners first touched Indian soil in the south, starting with the early Christians, and continuing over the centuries with the Portuguese, Dutch, Arabs, French, and, finally, the British toward...

Koyilandi konju masala Boatmans shrimp masalaCO

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...

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...

Pork chop bhooni Masala pork chops

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...

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...

Gurda keema Ground lamb and kidney curry

> Keema, or ground meat, is the staple food in every household, every roadside restaurant, and every cafeteria in Pakistan, and keema is probably the first curry to be mastered and consumed over and over again by every Pakistani student in the US or UK. The meat was traditionally beef then mutton or lamb became popular. Nowadays among the urban population, ground chicken is picking up. Vegetables, such as potatoes, peas and onions, lentils, and beans are often added for flavor and to extend...

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...

Lobia curry Blackeye bean curry

> A typical family meal consists of a meat dish, a vegetable dish, and a dish of lentils or beans. This curry would be quite a common choice, since it is economical and ideal for winter or summer. It's also great for those who don't eat meat, because if served with garlic nan and a rice dish, plus cucumber raita (p153), it makes a whole meal. The closest equivalent to what we call lobia are black-eye beans, although you can also use other legumes such as red kidney beans (cooking time may...

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...

The raw materials

The key flavoring ingredients for a Pakistani curry can be divided into four groups. The first consists of the components of the massalla base onions, garlic, fresh ginger, and tomatoes. second is spices, followed by fresh herbs and aromatics, and then salt, which is an essential seasoning for any curry. Careful balancing of these flavorings creates a foundation for the meat, legumes, and vegetables to be added. the purplish-red variety of onion commonly cultivated in Pakistan is more pungent...

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...

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...

Kizhangu payaru stew Potato and green bean stewCO

This is a wonderful dish, so easy to make and with a divine flavor. At home, we O always relished simple stews with potatoes, but my mother liked to experiment by adding seasonal vegetables. This one was my favorite. You can replace the vegetables according to availability and to make the dish more colorful. Stew I dishes are traditionally eaten with dosas and paratha. I_i 2 dried red chilies a few curry leaves 2 onions, chopped 72 tsp ground coriander 72 tsp ground garam masala 72 tsp ground...

Arachu vecha curry Coconut fish curry

This is a traditional fish curry from the region of Travancore, in southern Kerala, one of the most beautiful parts of southern India, where the coastal lowlands on the Arabian Sea are surrounded by lagoons. This is a fantastic dish for people who like mild curries. The creamy smooth flavor will balance spicier dishes. Serve with plain rice or any Indian bread. 2 tbsp vegetable oil 7 oz (200 g) shallots, chopped 10 curry leaves 1 4 lb (500 g) tilapia or other white fish 4 oz (100 g) freshly...

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)...