Recipe Tag: S. Asian

Halibut with Curry Butter and Snap Peas

Heat the olive oil in a small non-stick skillet over medium heat and add the minced garlic and minced shallot.

Cook, stirring frequently, until the shallot is translucent. Do not allow the garlic or shallot to brown.

Add the curry powder and then the butter along with the salt and pepper.

As the spread melts, stir with a spoon or spatula, scraping the bottom of the pan.

Set the pan on the back of the stove.

Place 2 quarts water in a medium sauce pan over high heat and bring to a simmer.

Reduce the heat to a shiver and add the peas to the water.

Cook for about 6 minutes until they are barely done and remove them to a bowl or cutting board.

Place 2 quarts water and the vinegar in a skillet over high heat and bring to a simmer.

Add the halibut and poach for 5 minutes.

Return the peas to the hot water.

After about 3 minutes, remove the peas to a paper towel to drain.

After about 3 minutes, remove the halibut to a paper towel to drain.

Place the drained peas on the plate surrounding the coconut rice.

Place the halibut on top of the coconut rice.

Top the halibut with the curry butter and serve.

Pistachio Crusted Grouper Braised in Curry

Preheat the oven to 475°F and place a medium skillet inside.

Place the grapefruit juice, chicken stock, salt, pepper, nutmeg, curry powder, honey and lime juice in a glass or glass measuring cup. Heat on high in the microwave 30 seconds. Stir and repeat with 30 second intervals until the sauce is hot.

Place the pistachio nuts in a small food processor, blender or mini chopper. Chop until the consistency of coarse sand. Place the chopped nuts on a plate.

Rinse the grouper filets and pat dry. Pat the ground nuts on both sides of the to and bottom of the filet until well coated.

When the pan is hot spray lightly with oil and place the coated grouper filets in. Return the pan to the oven and cook for about 6 – 8 minutes. Turn the fish and cook for two minutes. Add the heated sauce to the pan and return to the oven. Cook for about 4 – 6 minutes longer depending on the thickness of the fish.

Place the cooked filets on top of the starch side dish and top with the curry sauce.

Tandoori Style Chicken

Mix together the paprika, turmeric, cumin, cardamom, salt, garam masala and black pepper in a large bowl. Score the chicken lightly with the tip of a knife in a large diamond pattern. Place the chicken in the bowl with the spices and toss to coat thoroughly.

Add the yogurt and minced onion to the bowl and stir the chicken / spice mixture until the spices are well blended into the yogurt. Cover and refrigerate at least 6 hours.

Preheat the oven to 300°F.

Line a large oblong pyrex dish with foil and place the chicken on top of the foil. Cover with the yogurt and onion mixture. Bake for abut 45 – 50 minutes.

Pan Roasted Chicken Shawarma

Place two large skillets in the oven and preheat to 400°F.

Place the roasted garlic in a large mixing bowl and mash with a fork until smooth.

Add the minced garlic.

Remove the zest from the lemon and add the zest to the bowl.

Juice the lemon and add the juice to the bowl.

Add the salt, cumin, paprika, cinnamon, cloves, allspice, cardamom, and cayenne pepper, then mix until well blended.

Add the chicken thighs and toss until well coated.

Mix together the yogurt, cucumber, and mint. Place in the refrigerator until ready to use.

Place 2 teaspoons of olive oil in each of the skillets.

Add one of the sliced onions to each pan.

Return the pans to the oven and roast the onions for 20 minutes. Toss occasionally.

Add the chicken, evenly divided between the two pans.

Roast for 10 minutes and turn the chicken over in the pans.

Roast for another 5 minutes.

Serve topped with the yogurt sauce.

Nilgiri Chicken Korma

Place a large skillet over medium high heat and add the olive oil, then swirl and add the onions.

Cook for about 5 to 7 minutes, until the onions begin to turn brown. Stir frequently.

Add the garlic and ginger and cook for about 2 minutes. Stir frequently.

Add the chicken and cook for about 5 minutes until lightly browned. Adjust the heat so that the onions brown but don’t burn.

Add the water and reduce the heat to medium.

Crush the cardamom, cloves, and peppercorns in a mortar and pestle or blend in a blender to a powder.

Add the powdered spices to the pan with the garam masala and cinnamon.

Simmer over medium low heat for an hour. Stir occasionally.

Remove 1/2 cup of the sauce to a blender. Add the cilantro and mint and puree until smooth. Set aside.

Add the coconut milk, potatoes, and salt.

Simmer for another 30 minutes until the potatoes are tender.

Add the cilantro and mint mixture. Stir well and serve over Brown Rice.

Massaman Curry

Place the ginger, curry paste and chicken thighs in a bowl.

Mix well and let marinate in the refrigerator for about an hour (overnight is OK too).

Place the oil in a large sauce pan over medium heat.

Add the cardamom, anise, and cinnamon.

Cook for about 3 minutes, stirring continuously.

Add the onion and cook for about 5 minutes, stirring occasionally.

Add the marinated chicken and cook, stirring frequently, for about 5 minutes.

Add the fish sauce, coconut milk, water, and vegetable stock.

Stir and cook over low heat for 30 minutes.

Add the potato, tamarind paste, brown sugar, and peanuts.

Cook for 30 to 40 minutes, stirring occasionally.

While the curry is cooking, place a medium sauce pan over high heat. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 30-40 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

When the potatoes are tender, serve the curry over rice, with the basil sprinkled over the top.

Indian Dry Rub with Chicken

Place a large skillet in the oven and preheat to 325F.

Place the paprika, chili powder, cumin, garlic powder, turmeric, coriander, sage, ginger, salt, and pepper in a mixing bowl and mix thoroughly.

Place the chicken thighs in the bowl with the spices and toss until the thighs are well coated with the rub.

When ready to cook, place the olive oil in the pan and swirl to coat the pan. Add the chicken thighs and return the pan to the oven.

After 10 minutes, turn the chicken over and return the pan to the oven.

Cook for an additional 6-8 minutes. Serve.

Curry Stuffed Peppers

Slice the top off of the pepper, about 1/2 inch below the level of the stem.

Remove the seeds and the veins from the interior and the top of the pepper. Set the empty pepper aside.

Place the olive oil in a large skillet over medium high heat.

When the pan is hot, add the onion and cook for 4 minutes.

Add the garlic and toss well. Cook for about 1 minute.

Add the celery and carrot and cook for two minutes. Toss frequently.

Add the lentils, curry powder, garam masala, and salt. Stir well.

Cook for about 10 minutes until the water has evaporated.

Remove from the heat and set aside to cool for about 20 minutes.

Preheat the oven to 325°F.

After the vegetables have cooled slightly, fold in the chicken and then stuff the peppers with half of the mixture in each of the peppers.

Place the top on each pepper and then loosely wrap the pepper by placing a square of aluminum foil on top and folding down the sides.

Place the peppers in the oven and roast for 60 minutes.

Remove the foil and the top of the pepper.

Place the sliced provolone cheese on top of the chicken mixture inside each pepper.

Replace the top of the pepper and return to the oven. Roast for another 10 minutes, then serve.

Curried Spaghetti Squash with Chicken

Place the spaghetti squash in a large saucepan and cover with water. The spaghetti squash will float; be careful not to overfill the saucepan.

Bring the water to a boil and reduce to a simmer.

Simmer the squash for about 30 minutes and remove from the water. Set aside.

When the squash is cool enough to handle, cut off the stem and cut the squash lengthwise.

Scrape the seeds out of the center of the squash and discard, being careful to avoid removing much of the flesh.

Scrape the spaghetti squash into a bowl, separating the strands. Set aside.

Place the olive oil in a large skillet over medium heat.

Add the cashews and cook for 3 mutes.  Stir frequently.

Add the white onion and cook for 5 minutes until slightly tender.  Stir frequently.

Add the chicken thighs and cook for 5 minutes until lightly browned.  Stir frequently.

Add the curry powder, garam masala, paprika, cumin, and ginger and cook for 1 minute.  Stir continuously.

Add the flour and cook for 1 minute.  Stir continuously.

Add the coconut milk, milk, salt, and the white part of the green onions, and cook, stirring continuously, until the sauce thickens – about 2 minutes.

Add the spaghetti squash, yogurt, and the green part of the green onions to the sauce and stir gently until heated through.

Serve.

Curried Chicken

Thinly slice the green onions crosswise. Set aside the green tops.

Heat the olive oil in large skillet over medium-high heat.

Add the onions and sauté for 5 minutes until they just begin to soften. Stir frequently

Add the white part of the sliced green onions, garlic and ginger and cook for 3 minutes. Stir frequently.

Add the curry powder, garam masala, salt, honey, coconut milk and vegetable stock.

Stir and reduce the heat to medium and cook for 2 minutes.

Add chicken and simmer for 10 to 15 minutes until it is cooked through.

Add the reserved green onion tops and the cilantro and stir.

Serve over Brown Rice.