Crab Curry

Crab Curry

Another one of my favourite dish growing up! I would sit in front of the tv with 5-6 crabs, a nut cracker in my hand and simply enjoying this dish. If you are one who enjoys curry, this is a must have! I am blessed to have a mum who was a great cook!!!

Ingredients

4-6 table spoons on Garlic, ginger, onion paste
Curry powder
1 cup coconut milk (optional)
Garam Masala 1 tsp
1/2 large onion to add later
1 cup of water salt to taste


Method

Saute the Onion, giner and garlic paste in oil till fragrant, add the curry powder and continue stirring. Add some water is needed. Add the crabs and continue to stir and then add some water.

When it starts to boil, add the coconut milk. Continue cooking till it starts to bubble. Simmer for about 20-30 minutes and serve.

Beef Curry

 Ingredients

1 pound beef chuck (cut up to small pieces)
1 cup of Onion/Garlic/Ginger Paste
2 tbs Coriander powder
1 1/2 Tbs Chilli powder or to taste
1 tbs tumeric
1 tbs cumin powder
1 tbs fennel powder
 Anise and Cardomon pods to saute
1/4 slice large onion - to saute
2 medium sized potato peeled and cut up to bite size
1 tbs of oil or more


Method

Saute the cardamon and anise for a minute or till fragrant. Then add the sliced onions, cook till soft. Add the paste and continue to stir till the raw aroma is gone, add the  Corianderm tumeric, cumin, fennel and chilli powder. At this stage, add some water if mixture is too dry, a cup will do. Let it bubble a little and then add the beef. Stir it up well to coat the beef.

Then add the potato into the pot, followed but water enough to submerge the potatoes. Let it bubble and then turn down heat to medium. Let it simmer till the potatoes are cooked and gravy start to thicken. Season with salt.

Optional

You can add carrots or cauliflower, instead of potatoes. Feel free to also add a tomato cut in to 2. 


Serve on hot jasmine rice with other sides to your liking.

Spicy Eggplant (Sambal Terung)

Eggplant is another one of my favourite vegetables. We either cook it in fresh chillies or in Indian Style Lentils, it always tastes delicious. The texture of eggplant is what makes it special, at least for me! If you enjoy this recipe, like and share it.

Ingredients

1 Chinese Eggplant
1/2 large onion- sliced/chopped
3 tsp of minced garlic
3 tbs of chilli paste
2-3 tbs of tamarind juice **see note
1 tsp of sugar (or to taste-optional)
Salt  to taste

Cilantro for garnish

First of all, slice the eggplant the way you prefer. I just cut mine up round, soaked it in salted water for a bit before draining it and frying it in oil.

Fried eggplant

Then, saute the onions, garlic and chilli paste together until fragrant. Next, add the tamarind and continue cooking for  about 2 minutes.

Add the sugar and then the  eggplant. Make sure yuo coat them with the sauce. Season with salt. Serve on hot rice or eat as it is.

Note- You can purchase the paste or juice from any Asian Grocery store. I use the one with the seeds and separate them by soaking it in warm water. Gently squeeze the seeds out and remove them. 

Fried Okra

Ingredients

16 oz of okra (ladies fingers)
3-4 shrimps - minces
1 large onions chopped
3-5 garlic - sliced
1 tsp minced ginger
1-2 serano chillies -sliced
1 tps of mustard seeds
1/4 tsp tumeric
Salt to taste


In a large skillet,  add mustard seeds first and cook for a minute. Then add the Onions, garlic and ginger till the onions is translucent. Finally add the shrimp, chillies and tumeric. Salt to taste.

Variation

Often, I have substituted fresh shrimp (prawns) for dried ones. That can be found in the Asian stores. Soak the dried shrimp first to soften it. Minced it finely and saute that first till it is brown and crispy. Set aside and follow the instruction  as above.

Indian Style Potato (Khatta Aloo)

Ingredients

2 medium size potato (boiled and cubed)
1/4 tsp cumin seeds
 1/2 tsp coriander powder
1/2 tsp tumeric
1/4 tsp chilli powder
1 large sweet onion - chopped
1 garlic - sliced
1 tsp fresh minced ginger
cilantro leaves - chopped
salt to taste


 In a large skillet heat cumin seed, ground coriander in the oil only until fragrant, swirling the pan. Then add in the chopped onions, cook for a minute. Then add the garlic and ginger and continue cooking until onion is tender.

Add the tumeric, chilli powder and continue to stir. Finally add the potatoes. Garnish with cilantro. serve on hot rice.


Optional

Add fresh green chillies (sliced) together with the chopped onions to give it more of a bite.

Indian Style Egg Curry

Indian Style Egg Curry

 
Ingredients

10 Hard Boiled Eggs
1/2 chopped Large Sweet Onion
2 Roma Tomatoes chopped
1 Large Vine Ripened Tomatoes Blended
1/2 cup blended  Onions, Ginger and Garlic Paste
2 tsp Coriander powder
1 tsp cumin
1 tsp Garam Masala
1/2 tsp tumeric
1/2 tsp chilli powder
salt to taste

First of all, saute the chopped onions and tomatoes at least 5 minutes or till the raw smell goes away.

Saute Onions, chopped tomatoes

Then add the blended tomato with  1/2 cup of blended onions, ginger and garlic paste. You can prepare this ahead of time and store in your refrigerator.   Then add the rest of the dry spices to the mixture. Pour water good enough to make a gravy. Boil the gravy until it thickens and oil begins to separate. Taste the gravy and check the salt. If needed add more.

Add tomato puree and paste

Finally, add the boiled eggs. I use a fork to prick the eggs before dropping them into the sauce. Turn your heat to medium low and allow it to slow cook till the oil separates. Add salt to taste.

Finally add the eggs

 Optional

You can add potatoes or green peas to this recipe. I added some green peas to mine. You can also just use mushrooms and peas.  Adjust the spices according to your taste whether you prefer spicier  or less.

End product looks like this

Serve on Jasmine  or Brown Rice. Delicious!

Onion, Garlic and Ginger Paste

Ingredients

1 large onion
1.5 inches of ginger
5-6 garlic

Blend into paste and store for later.

This mixture can be used as a marinade for meat, seafood and vegetables dishes.