Tag Archives: curry

Devil’s Curry

Posted on April 4, 2016 | 12 comments

I am big fan on Malaysian cooking so I decided to try their famous Devil’s curry. I used Chicken and potatoes and lots of chillies. If you are not into chilli, this is definitely not the recipe for you but if you love spicy food, you can give it a go.

The amount of chilli in this recipe can be adjusted according to your taste. The following recipe is for hot curry.

Ingredients

For Spice Paste:

  • 1 red onion, chopped
  • 15 dried red chilies
  • 1/2 teaspoon of ground turmeric
  • 5 fresh garlic cloves
  • 3” knob of ginger
  • 3 stems of lemongrass, white part only, thinly sliced
  • 1/4 cup of oil
  • 2 tablespoons of water

Other ingredients

  • 2 tablespoons of cooking oil
  • 1 tablespoons of mustard seeds
  • 1 kg of chicken breast fillet cut into bite-sized pieces
  • 3 large potatoes, peeled and cut into pieces
  • 2 cups of chicken stock
  • Salt to taste

Method

  • Add all the spices in a blender and make a smooth paste. The paste will be thick.

Devil’s Curry (1)

Devil’s Curry (2)

  • Heat 2 tablespoons of cooking oil in a heavy bottom pot. Once the oil is heated, add mustard seeds and fry until fragrant.

Devil’s Curry (3)

  • Now add the spice paste to the pot and fry until aromatic, approximately around 10 minutes. Make sure the heat is medium.

Devil’s Curry (4)

  • Add the chicken and potatoes and stir to make sure the chicken is coated in the spice paste.

Devil’s Curry (5)

  • Pour in the chicken stock and bring to boil.

Devil’s Curry (6)

  • Cover the pot and simmer for 20-25 minutes or until the potatoes are soft.
  • Add salt to taste and the curry is ready. Remember chicken stock will have salt also so taste before adding salt.

Devil’s Curry (7)

Have a great day.

M from nepaliaustralian

XOXO

P.S: Do not forget to vote your favorite blog . NEPALIAUSTRALIAN’s Blog Award 2015

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Basa fillet curry

Posted on January 25, 2014 | 2 comments

Sometimes AS definitely surprises me with his cooking and last night, I got a big surprise when he cooked me a really yummy fish curry. Sorry don’t have lots of photos as I was not planning to post the recipe but after tasting it, I decided it must be shared.

Ingredients

  • Basa Fillet 300 gms
  • Spices
    • 1 teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon ginger garlic paste
    • 1/4 teaspoon chilli powder
    • 1/2 teaspoon mustard seed
  • 1 teaspoon tandoori paste
  • 1 tablespoon yogurt
  • 1/2 of small onion sliced thin
  • 1/2 cup water
  • 1 tablespoon olive oil
  • salt to taste

Method

  • Mix all the spices together with tandoori paste and yogurt and marinate the fish for half an hour (longer if time permits).
  • Heat a pan and add oil.
  • When oil is heated, add sliced onion and fry until translucent.
  • On medium heat, add fish and fry each side for 1 -2 minutes so both sides are brown.
  • Add water and simmer for 5 minutes on low heat until the fish is cooked thoroughly.

basa curry (1)

  • You can add more water if the sauce dries out too quickly.

I had mine with salad (still trying to eat healthy) and it would be even yummy with rice or roti.

basa curry (2)

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Thai red curry chicken

Posted on August 26, 2013 | 29 comments

Ingredients

  • 2 tablespoons vegetable oil
  • 1kg chicken thigh fillets, trimmed,  cut in half crossways
  • 4 tablespoons of Thai red curry paste
  • 150g total – fresh mushrooms, capsicum. broccoli, beans trimmed and sliced
  • 230g can sliced bamboo shoots, drained
  • 1 tablespoon fish sauce
  • 400ml can coconut milk

Procedures

  • Heat oil in a large frying pan over medium-high heat.
  • Add the curry paste and make sure it is cooked properly until its aromatic smell started to come through.
  • Add chicken and cook until golden brown.

Thai red chicken curry (1)

  • Reduce heat to low. Add coconut milk and stir until curry paste has dissolved. Add mushroom, bamboo shoots, vegetables.

Thai red chicken curry (2)Thai red chicken curry (3) Thai red chicken curry (5)

  • Thai red chicken curry (4)Stir to combine.
  • Cover and cook on high for 5 minutes.
  • Add fish sauce and cook on high for a further 10 minutes.

Thai red chicken curry (6)

  • Thai red curry chicken is ready to be served.

Thai red chicken curry (7)

You may also like :

*Jamie Oliver Szechuan stir fry with chicken and brown rice *Jamie Oliver’s Chicken Tikka Masala *Jamie Oliver’s Dan Dan Noodles

29 Comments

Posted in Foodie, Recipe, Thailand

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Chicken gravy means chicken gravy only, no chicken please

Posted on June 11, 2013 | 25 comments

I know the title is very confusing but I will try to explain it.

Last night, AS and I were out and so we decided to eat out. We were discussing what to eat when we saw this South Indian restaurant. I like Indian food so it looked like a good choice to both of us.

We went inside and were given a six sitter table as they didn’t have any empty table for two. I didn’t know much about South Indian dishes expect Dosa so I asked AS as he had spent 5 years in South India.

Anyway, finally we decided to eat Chicken 65 and set meals. AS ordered Anjappar popular non veg  meal which comes with Chappati, rice, chettinad chicken, mutton gravy, fish gravy, rasam, kootu, poriyal , curd and appalam.  For me, I decided to go with Anjappar regular meals that comes with rice, chicken gravy, mutton gravy, fish gravy, rasam, kootu, poriyal , curd and appalam. I knew I couldn’t finish all that but I wanted to try the meal. We got extra chicken as AS told me, from his experience in India, that the meal would have only a few small pieces of meat.

While we are waiting for our food, one of the waiters came and asked if they could sit some other customers on our table too. Don’t get me wrong, I am all up for socialising but not when I am out with my husband trying to enjoy dinner together, I really didn’t want a total stranger on the same table sitting next to us listening to our conversation. So we said Sorry but we wouldn’t be comfortable to have others on the same table. I know it seems rude but they still had tables available in the restaurant but it seemed they didn’t want to use another six sitter table for just three people.

I was actually shocked to see that they even asked about it but AS told, me that it is common in dhabas in India but not in a proper restaurant.

I have eaten North Indian meals before so I was thinking this would be similar but I was so wrong. Firstly, the food was so spicy that I knew I couldn’t eat it all and to top it off, the chicken gravy, fish gravy and goat gravy were just that, gravy, no meat. When I was reading the menu, I had thought it meant chicken with gravy but, no it actually meant just gravy.  I am sure I am not the only one who would be confused by the menu. It seemed quite funny to both me and AS. I was just glad that we had ordered a separate chicken dish which was good but quite spicy.

During the meal, one of the waiters came and tried to put some more dishes on the table. We told him that we hadn’t ordered any more food and he left. He was going around the restaurant and had no clue which table the food he was carrying was for. The tables had numbers but I guess because they put more than one customer in one table, the waiters were getting confused.

Seriously, they are running a nice looking restaurant in Sydney but it was a bit chaotic. AS was telling me that he felt like he was in India with loud South Indian music from the TV, the Bollywood music from speakers and waiters running around in every direction.  But even if their idea was to create an authentic South Indian restaurant environment, they should have given a customer like me a choice to go for a medium spicy meal so that I could at least eat my food. Or maybe I am asking too much from them. I guess I will stick with my favourite dosa when I visit a South Indian restaurant. Anyway I ended up eating only around 1/3 of my meal as it was too spicy. I do eat spicy food but this was super spicy.

The other thing I observed while having dinner was the waiters. I saw one waiter dressed so inappropriately. Sorry I do not want to make fun of him but he is in a customer service business and he was wearing a Wallaby hat (bright yellow), multi coloured jacket and a sunnies while he served and the other waiter was wearing a black shirt with sequence embroidery as if he was going to a club. I seriously think they need a dress code so that the customer can identify the wait staff. I am not really judging people but the business definitely could have used some rules in place.

Please let me know what are some good South Indian dishes (not too spicy though), if you know any. I am always up for trying new food  🙂

Please share you different experience trying new food.

Have a great weekend everyone

XOXO

M from nepaliaustralian

You may also like :

*Forster *Easter Long weekend trip *Snowy Mountains: Australia

25 Comments

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Simple chicken curry

Posted on May 26, 2013 | 26 comments

It has been a few days that my hubby wanted to eat typical daal bhaat, aachar and masu. Normally we don’t eat rice at home so yesterday I decided to make him the Nepali meal. So I cooked this simple chicken recipe.

Ingredients

  • Chicken, about 1.5 kg, cut into medium sized pieces
  • 2 large onions, finely chopped
  • 2 tomatoes diced
  • 2 fresh green chilies
  • 2 teaspoon ginger garlic paste
  • 8 teaspoon olive oil
  • 3  teaspoon cumin powder
  • 2  teaspoon coriander powder
  • 1 teaspoon turmeric power
  • A few curry leaves
  • Salt as per taste

Steps

  • Remove the skin from the chicken.(optional)
  • Season the pieces with 3 tablespoons of oil, salt, chilli, turmeric, coriander and cumin powder.

simple chicken curry (1)

  • Set aside for at least an half hour.
  • Heat rest oil in a frying pan. Add the chicken pieces and cook until brown on all sides; usually 6–8 minutes. Remove from the pan and set aside on a plate.

simple chicken curry (2)

  • Dice the tomatoes and green chillies, make a puree, and set aside.

simple chicken curry (5)

  • In a pan, add remaining oil, throw in the garlic ginger paste, and curry leaves.

simple chicken curry (3)

  • Then add the onions and fry for 15 minutes or until golden brown, stirring regularly.

simple chicken curry (4)

  • Once onion is cooked, pour the tomato puree and let it cook for 10 minutes stirring occasionally. If the sauce reduces significantly, add some water.

simple chicken curry (6)

  • Mix well and add the chicken. Bring to the boil, then reduce the heat, cover and simmer for 5 minutes, or until tender.

simple chicken curry (7)

  • The delicious chicken curry is ready and it can be served with rice or roti.

simple chicken curry (8)

You may also like:

*Goat curry (using a pressure cooker) *Chicken Tikka Masala

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26 Comments

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