Scallops in Curry Sauce

 Scallops in Curry Sauce

Ingredients

    12 ounces fresh or frozen sea scallops
    1 cup water
    1 tablespoon cornstarch
    2 teaspoons soy sauce
    1 teaspoon sugar
    1 tablespoon cooking oil
    2 teaspoons grated fresh ginger
    4 cloves garlic, minced
    3 stalks celery, thinly bias-sliced (1-1/2 cups)
    2 medium carrots, thinly bias-sliced (1 cup)
    4 ounces fresh mushrooms, quartered (1-1/2 cups)
    4 green onions, cut into 1-inch pieces (2/3 cup)
    1 teaspoon curry powder
    2 cups hot cooked rice
    1/3 cup chutney
    Toasted pita wedges (optional)

Directions

1.    Thaw scallops, if frozen. Cut any large scallops in half. Set aside.

2.    For sauce, in a small bowl stir together water, cornstarch, soy sauce, and sugar. Set aside.

3.    Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add celery and carrots; stir-fry for 2 minutes. Add mushrooms and green onions; stir-fry for 1 minute. Sprinkle curry powder over vegetables. Stir-fry for 1 minute more or until vegetables are crisp-tender. Remove vegetables from the wok.

4.    Add scallops to the hot wok. Stir-fry about 2 minutes or until scallops turn opaque. Push scallops from the center of the wok.
 

5.    Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Gently stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately with hot cooked rice, chutney, and, if desired, pita wedges. Makes 4 servings.

Kofta (Meat Ball) Curry

Kofta (Meat Ball) Curry
Serves 4

For the koftas :

• 500 gr lean minced lamb
• 2 cloves garlic, peeled and chopped
• 2 cm cube of root ginger, peeled and coarsely chopped
• 1 small onion, coarsely chopped
• 60 ml water
• 1 fresh green chili, seeded and chopped
• 2 tbsps chopped coriander leaves
• 1 tbsp fresh mint leaves, chopped
• 1 tsp salt or to taste

For the gravy:

• 5 tbsps cooking oil
• 2 medium-sized onions, finely chopped
• 3 cm cube off root ginger, peeled and grated
• 2 cloves garlic, peeled and crushed
• 2 tsps ground coriander
• 1½ tsps ground cumin
• ½ tsp ground turmeric
• ½ tsp chili powder
• 1 small tin of tomatoes
• 150 ml warm water
• ½ tsp salt or to taste
• 2 black cardamom pods, opened
• 4 whole cloves
• 5 cm piece of cinnamon stick, broken up
• 2 bay leaves crumpled
• 2 tbsps thick set natural yogurt
• 2 tbsps grounds almonds
• 1 tbsp chopped coriander leaves

1. Put half the mince, all the garlic, ginger, onion and the water into a saucepan and place cover medium heat. Stir until the mince is heated through.

2. Cover and simmer until all liquid evaporates (±35 minutes) then cook uncovered if necessary, to dry out excess liquid.

3. Combine the cooked mince with the rest of the ingredients, including the raw mince.

4. Put the mixture into a food processor or liquidizer and blend until smooth. Chill the mixture for 30 minutes.

5. Dividedthe mixture into approximately 20 balls.

6. Rotate each ball between your plams to make neat round koftas.

7. Heat the oil over medium heat and fry the onions until they are just soft.

8. Add the ginger and garlic and fry for 1 minute.

9. Add the coriander, cumin, turmeric and chilli powder and stir quickly.

10. Add one tomato at a time, along with a little juice to the spice mixture, stirring until mixture begins to look dry.

11. Now add the water, salt, cardamom, cloves, cinnamon and the bay leaves.

12. Stir once and add the koftas. Bring to the boil, cover and simmer for 5 minutes.

13. Beat the yogurt with a fork until smooth, add the ground almonds and beat again-stir gently into the curry. Cover and simmer until the koftas are firm.

14. Stir the curry gently, cover again, and simmer for ±15 minutes, stirring occasionally to ensure that the thickened gravy does not stick to the pan.

15. Stir in the coriander leaves and remove from heat


Koftas are very popular throughout, they are made using fine lean mince which is blended with herbs and spices

Curried Lamb and Apples

Curried Lamb and Apples

Serves : 4

Ingredients ;

= 60 gr lard
= 750 gr lamb or mutton neck chops, trimmed
= 3 medium onions, chopped
= 40 gr butter
= 2 cloves garlic, crushed
= 1 tbsp flour
= 1 tbsp curry powder
= 1 tsp curry paste
= 1 tbsp desiccated coconut
= 1 tsp ground ginger
= 300 ml beef stock
= 3 large cooking apples, peeled and chopped
= Hot boiled rice
= Parsley

1. Heat lard in a flameproof, add meat and 1 chopped onion and cook over high heat to sear chops on each side and brown the onion. Reduce heat, cover and cook ±10 minutes.

2. Meanwhile, melt butter in a pan, add remaining onions and garlic and sauté until golden, add flour, curry powder and paste, coconut, ginger and cook, stirring for ±3 minutes.

3. Gradually stir in stock and bring to the boil, stirring constantly, then pour into the casserole, half cover and simmer over low heat for 1 hour.

4. Add apples and simmer a further ±40 minutes. Serve immediately with hot rice and garnishes with parsley, but for the best flavour leave curry for 24 hours, heat and serve with curry accompaniments.

Indonesian Lamb Curry

Indonesian Lamb Curry
Sserve : 6-10

Ingredients:

= 1 kg lean lamb from the leg, diced
= 75 ml peanut oil
= 2 large onion, thinly sliced
= 5 glove garlic, crushed
= ½ teaspoon cummin
= 3 teaspoons coriander
= ½ teaspoon pepper
= ½ teaspoon cinnamon
= ¼ teaspoon ground cloves
= ½ teaspoon cadarmom
= 1 teaspoon finally chopped ginger root
= 750 ml coconut milk
= Sprinkle of salt, sugar.

1. Heat oil in a flameproof casserole, add onions and sauté until golden.

2. Add all the spices and stir well. Then add dice lamb and salt, stir and cook over moderate heat for 5 minutes.

3. Stir in coconut milk and bring to simmering point, stirring constantly, and simmer,
uncovered for 60 minutes, stirring occasionally until meat is tender.
Taste for a while if need sugar just add it.

Serve with hot rice, krupuk and sambals.

Lamb and Smoke beef patties with Curry Sauce

Lamb and Smoke beef patties with Curry Sauce

Ingredients:

For the curry sauce
= 1 tablespoon groundnut oil
= 2 small onions, peeled and roughly chopped
= 2 level teaspoons mild curry powder
= 3 level tablespoons raisins or sultanas
= 285 ml fresh vegetable stock
= 150 ml Greek-style natural yogurt
= salt

For the patties
= 500 gr lamb mince
= 5 smoke beef, diced
= 1 small onion, peeled and finely chopped
= 3 large cloves garlic, peeled and finely chopped
= 15 gr dill, roughly chopped
= 20 gr flat-leaf parsley, roughly chopped
= a little flour for dusting
= 2 tablespoons groundnut oil
= salt and freshly ground black pepper

Way to make:

1. Pre heat the oven to 220'C. Heat the oil for the sauce in a medium-sized saucepan, then add the chopped onions and cook for about 10 minutes, until soft and golden. Now stir in the curry powder. Let the powder cook for 2-3 minutes, stirring occasionally to stop it burning. Add the raisins or sultanas and the stock and bring to the boil.

2. Once the liquid is bubbling, turn down the heat, season with salt and leave to simmer gently while you make the patties.

3. For the patties:
Mix all the ingredients, except the flour and the oil, together and season generously with salt and black pepper. Divided the mixture into 8 and shape it into rough, knobbly patties. Don't overwork the mixture at this stage, just squash the patties together firmly but do not flatten them.
Heat the oil in a large frying pan, then dust the patties lightly with the flour and fry until golden. This will take 3-4 minutes on each side. Gently beat the yogurt into the curry sauce.
Transfer the patties to an ovenproof dish then ladle the sauce over the top.
Bake in the oven, uncovered, for 20 minutes or until the sauce is bubbling.
Serve the patties with some sauce.