curry powder

Curried Shrimp With Potatoes & Garbanzos

 

Curried Shrimp With Potatoes & Garbanzos

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Today, I like to share a dish with you that I have prepared in its basic version hundreds of times over the years. It is a “a la minute” dish, so it requires no prolonged cooking and can be prepared on short notice (a la minute) and in just a few minutes of prepping and cooking.
The ingredients for the sauce are always the same – clarified butter, curry powder, turmeric powder, cumin, garlic paste, grated ginger, kosher salt, chicken, beef or vegetable stock, and heavy cream.
On the other hand, besides the sauce, anything goes. You can replace the potatoes, chick peas and shrimp with anything your heart desires and your belly craves – any poultry, any seafood, beef, veggies-only to make the dish vegetarian, even potatoes and tomatoes only (one of my favorites), and so forth…..
The sauce is what makes this dish so delicious and unique and I usually make more than the dish actually needs, so I can use the leftover sauce to flavor some rice or pasta, usually for a simple breakfast or a tasty midnight snack 🙂
The ratio of the ingredients for the sauce is also flexible and depends on the main ingredient you use.
While the basic sauce for two portions requires 1/2 cup stock, 1/2 cup heavy cream, 1 pinch of cumin, 1 tblsp curry powder, 1/4 tsp garlic paste, 1/4 tsp grated ginger and kosher salt to taste, I like to use more curry powder for beef and chicken dishes, more  cumin for lamb, more liquid for starchy dishes, less liquid for vegetable variations, etc.
As usual, please let the recipe I give you here serve as a guideline, which you can/should adjust according to your own preferences 🙂
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Bon Appétit !   Life is Good !
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Click here for my opinion on “Authentic Recipes”  on  ChefsOpinion
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Click here for  “Easy Does It Curry Sauce ” on  ChefsOpinion
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Curried Shrimp With Potatoes & Garbanzos

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Curried Shrimp With Potatoes & Garbanzos

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Curried Shrimp With Potatoes & Garbanzos

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

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This  dish is one of my  “go to”  dishes when contemplating endlessly without resolve in my mind what I will cook for the next meal.
Although I am a sucker for real curry, pasta sautéed in curry powder and “stuff” is something I can eat happily any time of the day, as often as twice a week.
Usually the basic ingredients are items I have always stocked in my fridge, freezer or cupboard:
Pasta, beef, shrimp or chicken, any type of vegetables, curry powder, a bit of kecap manis, chili paste, soy sauce or maggi seasoning, onion or scallion, eggs and herbs.
An added bonus to this dish is that it reheat’s wonderfully. (Some say it’s even better when re-heated) 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Pasta  on  ChefsOpinion
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Click here for more  Curry  on  ChefsOpinion
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Curried Pasta With Shrimp, Mushrooms, Veggies And Egg (Sunshine On A Plate)

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg (Sunshine On A Plate)

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Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

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Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Nasi Goreng

 

Restaurant Version Nasi Goreng

Restaurant Version Nasi Goreng  >

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Nasi Goreng  can be had in one version or another in many Asian countries. Actually, it is the national dish of Indonesia, where it can be eaten at any time of the day from road side hawker carts to 5 star restaurants and in any home.
As with so many Asian dishes I learned about in Germany the 60’s, the”Nasi Goreng” of my youth was usually made with curry powder, which qualified the dish as “exotic” :-).
In later years, while working and travelling in Asia, I got to know the real stuff, usually seasoned with sambal ulek and kecup manis, garlic, sauteed and fried shallots and soy sauce.
However, even back then when I was a kid and enjoyed the curry powder versions, the standard accompaniments (Garniture) were the same as you’d find in a good restaurant then and now anywhere around the world, where appearance is almost as important as taste : Kroepek (shrimp crackers), sliced cucumbers, sliced tomatoes, fried eggs, fried shallots and satay’s with peanut sauce.
Today, after coming home from work, “Garniture” was not in the forefront of my mind but rather a hearty, spicy, quick to prepare dish which would hit all the buttons of my culinary lust 🙂
So here it is : Nasi goreng without the bells & whistles but at it’s tastiest !
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Bon Appétit !   Life is Good !
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P.S.
As you can see in the picture, I used fresh-cooked rice. Day old rice is of course preferable for any fried rice, including nasi goreng, but I needed to have my fix NOW.
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Click here for more  Fried Rice  on  ChefsOpinion
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Nasi Goreng

Nasi Goreng

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Nasi Goreng

Nasi Goreng

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Best Snack – Ever !?

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Pork Rinds, Pork Skins, Pork Scratchings, Pork Crackling, Chicharrones, Scrunchions, Oreilles de Christ, Chicharrón, chicharrón con Gordo, Gratons, Khaep Mu,  Tóp Mỡ, škvarky,  Grieben, Griaba, Torresmos,  Couratos,  Knabbelspek, Flæskesvæ, etc, etc, etc.
Fried pork skin is eaten in most if not all areas around the world where pork is consumed. (Many other animal skins, ears and intestines are also used to make cracklings, but today I just want to talk about pork skins, most widely known as Chicharrones, but also by the many other names listed at the beginning of this post.
I sometimes buy them ready-made in bags and have found a few very good brands in the supermarkets around here, especially in the Latin-Markets. But nothing comes close to the freshly made homemade stuff, still warm and with a texture, flavor and aroma which you just don’t get from a bag. I happened to have some pork skin in the fridge which I removed from a pork butt I cooked yesterday, anticipating the chicharrones I wanted to prepare today. (I usually cook the butt skin-on).
However, pork skin is widely available from butchers and markets so you should have no problem sourcing it.
The process is very simple :
To fry the skins, use duck fat, pork fat or peanut oil. Simmer the skin in salted water until very tender, drain, let dry for a couple of hours. Cut into strips or cubes and fry at low temperature until very crisp. Remove to absorbent paper and season to your liking. Just plain kosher salt will do, but you can experiment with additional seasoning, such as cayenne pepper, smoked paprika, curry powder, za-atar, old bay seasoning, or my favorite,  five spice powder, which I have used in today’s dish. I also like to sprinkle finely sliced scallions and chili flakes over the cracklings and use a dipping sauce of chili oil and hoi sin sauce.
WARNING !!!!
I recommend to cook the chicharrones outside in the open air; splattering of fat WILL occur !
In any case, no matter if you cook the chicharrones inside or outside, cover the fryer 3/4 with a lid while frying to minimize the fat going all over the place and possibly ignite on the hot stove.

To sum it up – making chicharrones at home is like making love :
– if you know what you are doing, the rewards can be wonderful 🙂
– if you don’t know what you’re doing, you might get burned 😦
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Bon Appetit !   Life is Good !
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Chicharrones

Chicharrones

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Chicharrones

Chicharrones

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Curried Beef & Pasta

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Sunday  lunch is supposed to be the highlight of the week, when traditionally the whole family gathers around the dining table for the culinary highlight of the week. So sad to see traditions like that slowly but surely disappear 😦
However, Bella and I keep the tradition alive as best as we can, gathering on my chaise-lounge and enjoying a great lunch while watching a good movie (the movie substituting the lively conversation which is supposed to take place among the family during Sundays lunch).
We do converse though – she begs, upon which I sternly say “don’t beg, which she follows with a moan or bark, followed by me giving her a morsel. Then I have a few bites until she begs again, which is usually as soon as she swallows her bit. And so on, until the meal is finished 🙂
So, here we go, without further ado – today’s lunch :
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Curried Beef & Pasta

Curried Beef & Pasta

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Curried Beef & Pasta

Curried Beef & Pasta

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Curried Beef & Pasta

Curried Beef & Pasta

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Preparation :
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To read instructions, hover over picture
To enlarge pictures and read instructions, click on pictures
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Click here for  Garam Masala  Instructions
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Curry Wurst Mit Fritten

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” Curry Sausage With French Fries ” 

A post worth writing / reading you ask ?  Well, if you ever had a good curry wurst, you start salivating just by reading the title. If you never had one, you might shake your head in disbelieve. What could be so special about a sausage drowned in curry-ketchup ? What the heck is curry ketchup ? Like many things in life, a mere description can never do justice to the actual experience of eating the real thing. I for one love my caviar, foie gras, lobster and so forth. But as you must have realized by now, I just as much appreciate the simpler thing’s in live. “Curry wurst mit fritten” certainly is one of them. Now, there are many different sausages suitable for this dish, but since I live in the states, it is more difficult in certain areas to source good quality sausages. However, I have access to very good mild Italian sausages which fit perfectly. As for the curry sauce, many elaborate sauces have been concocted over time, some more, most less successful. What works best for me is a quality ketchup mixed with roasted garlic puree, good quality curry powder and a bit of salt. That’s it ! Please don’t knock it before you tried it. I have surprised many a chef over the years with this simple sauce (condiment), most of whom were eager to get the “secret recipe”. Important also is to sprinkle a fair amount of the curry powder over the sauced sausage just before serving. I can think of no other dish in the world were I would suggest that, but here it works just beautifully. Also very important are first class, crispy french fries, sprinkled generously with sea salt and dipped into mayonnaise. Yep, the comercial kind of mayo works best here. Save the good home made stuff for something else  🙂

Guten Appetit !  Life is Good !
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Spicy Coconut Soup With Chicken, Rice & Vegetables

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Yesterday  evening I was going to make an authentic Thai or Indian dish,
but then I realized that I did not have some of the ingredients I needed in
my cupboard, so I came up with this beauty.  While it is not authentic Thai
nor Indian, Malay, Indonesian, etc, etc, I can proudly inform you that is
100% authentic  ” Hans “.
I could not have eaten better last night, so it goes to show once more that
love for food and cooking, a bit of imagination and a little bit of skill’s can
many times replace the biggest, best, most expensive recipe book    🙂
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Ingredients :

Chicken,  your choice of cut or boneless
Broccoli rabe,  blanched
Grape tomato,  whole
Green peas,  blanched
Corn,  blanched
Mini peppers,  finely sliced
Scotch bonnet,  seeds removed, finely sliced
Ginger,  grated
Garlic,  paste
Sweet chili sauce,
Coconut milk,
Limes,  juiced
Cumin,  ground
Fish sauce,
Curry powder,
Kosher salt,
Cilantro,  coarsely chopped
Peanut oil,  to saute

Method :

Saute garlic and ginger until fragrant, add curry and cumin, deglaze with sherry.
Add chicken, salt and  and stock and simmer until chicken is tender but not
overcooked – (please,  no “falling of the bone”  here). When chicken is almost done,
stir in coconut milk. Slowly simmer for another five minutes., Add all vegetables,
seasoning and lime juice  and let it all heat through.
To serve, sprinkle with cilantro and accompany with basmati rice.
To eat, mix rice into soup, small amounts at a time.

Bon Appetit!   Life is Good !
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” Easy Beef Curry & Coconut Rice “

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Easy  beef curry !
This seems to be so wrong on different levels.
First, eating beef in india ?  Yes, of course. There are many christians and believers in other faith’s 
living in that vast country who don’t consider cows to be holy and therefore consume beef.
Also, in Goa there is a long and wonderful tradition of portuguese cuisine, using beef and veal in many of it’s recipes, sometimes pure and traditional, most often intertwined with indian cuisine which mostly results in a very distinctive cuisine, much loved by me.
Second, easy curry ?  Here I refer to my use of curry powder, which is definitely a much easier way than making your own mix from many different spices, roots and herbs (depending on the curry)

Traditionally, in Europe the general public did not know much about other countries ethnic cuisines ( with a few exceptions) until the late 50’s, early 60’s.When I was a young apprentice in the mid – 60’s, some of the more exotic dishes on our hotel’s menu were “Curries” usually shrimp or chicken, served with rice. These so called curries were a far cry from what we have learned and experienced by now what a curry is supposed to be. At that time, we did not make our own curry and masala mixes but rather used the ubiquitous “Curry Powder” , still to be found in most grocery stores around the world, available for those folks who want a quick fix of curry without the fuss. I have lived for some years in Pakistan and in South East Asia, as well as having visited India on many occasions. I consider myself an absolute devotee of curries in all of it’s myriads of incarnations. However, I am also a big sucker for the dishes of my home and my youth, so sometimes I have to make a decision which route to follow on that particular day for a particular dish or style of cooking. Yesterday the curries of my youth won out. The creaminess that is so characteristic of our old fashioned “curries” and the inclusion of fruit into the sauce ( apples, bananas, pineapples) has an appeal all of it’s own to me.
So, in the spirit of good food, no matter what, here is one of my versions of curry.
In the same spirit, there are many variations of coconut rice, this is one of my versions.

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All you want to know about  
CURRY

All you want to know about 
CURRY POWDER

All you want to know about CLASSIC FRENCH CURRY SAUCE
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Curry
Ingredients :

Striploin,                    sliced
Banana,                     diced
Onion,                        sliced
Cauliflower,              blanched
Cherry tomatoes,     whole
Heavy cream,
Ginger,                       grated
Garlic,                         paste
Curry powder,           to taste
Salt,                             to taste
Cayenne,                    to taste
Scallion,                     finely sliced
Cilantro,                     chopped
Star anis,
Cinamon stick
Peanut oil                   to saute

Method :

Saute beef on high heat until medium rare and brown.
Remove on rack to catch juices.
Saute onion, ginger, garlic, 1/2 scallion, 1/2 half cilantro, cinnamon, anis and curry powder until fragrant.
Add cream and slowly simmer to reduce until sauce has become creamy.
Add juices from beef, simmer another minute , season with salt and pepper to taste.
Strain sauce, add beef, cauliflower and tomatoes and heat through without simmering.
To serve, sprinkle with remaining scallion and cilantro

Coconut Rice
Ingredients :

Basmati rice,             thoroughly washed to remove excess starch
Coconot milk             2/3 liquid
chicken stock             1/3
Onion,                         diced
Ginger,                        grated
Garlic,                          paste
Salt,                              to taste
Cayenne,                     to taste
Butter,                          to saute

Method :

Saute onion, garlic and ginger until fragrant (no color), add rice and saute for another minute. Add stock,  coconut milk and seasoning, bring to a simmer.
Cover tightly and simmer until all liquid has been absorbed and rice is tender and dry, about 25 to 30 minutes, depending on rice and applied heat.
DO NOT STIR DURING THIS PROCESS !
When rice is cooked, let rest off the heat for another five minutes before removing lid.
Fluff rice carefully with a fork. To serve, sprinkle with red pepper flakes.

Bon Appetit !   Life is Good !
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P.S.
My previous post about another “Curry”
Enjoy !    🙂
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All about  CURRY WURST
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Currywurst, Berlin style

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” Curried Pumpkin Soup With Carrots, Yoghurt & Ginger “

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Last week I bought  some pumpkin at the grocery store.
I had planned to use it as side dish, but the days passed and the pumpkin just sat there.
So today when I felt like having a soup, curried pumpkin and carrot cream with ginger and chili oil came to mind. I have done this soup a few times in the past for privat dinners at home, and it was always a success with my friends and family.

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“ Curried pumpkin and carrot cream with ginger and chili oil ”

Ingredients:

Pumpkin, peeled and deseeded

Carrots, diced

3  Banana, peeled and diced

Onion, peeled and diced

Ginger, grated

6  Garlic, chopped

Scotch bonnet hot sauce

Greek yoghurt

Curry powder

10 Cinnamon stick
11 Butter
12 Chicken or vegetable stock
13 Salt and cayenne pepper to taste

Method:

Sautee first 6 ingredients in butter until onions are translucent,
add curry and cinnamon and sauté for one minute.
add stock and simmer until vegetables are soft.
Mix in blender until smooth, add yoghurt and salt and Pepper to taste.

To serve, drizzle with more yoghurt and chili oil.

Bon Appetit !   Life is Good !
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“ Red Lentils & Bell Pepper Burgers “

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Red Lentils & Bell Pepper Burgers,
Served With Raita

For one of those meatless, healthy day’s  🙂

Ingredients

2 lbs red lentils, cooked until tender

2 lg egg

½ cup panko breadcrumbs

1 med green bell pepper, diced, sautéed

1 med red bell pepper, diced, sautéed

1 med onion, finely diced, sautéed

Garlic, minced, to taste, sautéed

2 tblsp Cilantro,  coarsely chopped

Cumin, to taste

Curry powder, to taste

Kosher salt, to taste

Cayenne pepper, to taste

Oil to sauté


Method

Mix all ingredients except the tofu and oil. Shape into ball’s, make an indent and fill with tofu.
Sprinkle lightly with additional bread crumb’s and sauté until golden and heated through

Raita

Grated cucumbers greek yoghurt, garlic powder, cilantro, salt, pepper.
Use quantities according to your preferences.

Bon Appetit !   Life is Good !
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