Tag: Curry

Spicy Shrimp Sauce

Spicy Shrimp Sauce 1

For years, I have been making a shrimp curry dish that incorporates Indian spices, along with fermented shrimp paste, in a tomato based sauce. The sauce is something I have always made on an ‘ad hoc’ basis, but I have long wanted to try a ‘make-ahead’ sauce that could be used to quickly put together a nice Shrimp curry, or even be used as a sauce with other meats or vegetables. I finally got around to doing it just a few days ago… Continue reading “Spicy Shrimp Sauce”

Madrasi Grilled Beef

Madrasi Grilled Beef 01

A while ago, I posted a recipe for my homemade Madras Curry Paste and I wanted to try using it in something other than a ‘curry’ style dish. I came up with the idea of doing something along the lines of a Satay, but with the flavors of India and made the dish you see pictured abve. I made it is an appetizer but you could make larger (and more) skewers and serve them over rice for a more substantial course. Here, I served mine on a bed of finely shredded cabbage and Jalapeno peppers that were macerated in a little garlic salt before being tossed with some oil and lemon juice… Continue reading “Madrasi Grilled Beef”

Spice: Homemade Madras Curry Powder

Madras Curry Powder 1

At one time, a ‘Madras Curry’ was a standard on Indian restaurant menus in the west, and was also a fairly common recipe entry in Indian cookery books. It seems, however, to be a little less frequently encountered these days and this is perhaps because the Indian City of Madras (whence the name) is now known as Chennai, and the eponymous curry was probably more of an Anglo-Indian, rather than a purely Indian creation. Whatever the case, the Madras Curry is still something of a classic and well worth adding to one’s culinary repertoire.

In my research of a wide variety of spice blends, I have found that the Madras Curry blend is the closest to what most westerners would call the ‘curry flavor’ and the typical ingredients are much the same as found in the generic ‘Curry Powder’ you can find in almost any supermarket. The one major difference between the two, as far as I have seen, is that the generic type tends to be high in Turmeric and low in Chili, while, in a Madras blend, the reverse is usually true. In this post, we will have a quick look at the general composition and then I’ll provide a fairly straightforward version that you can use as a starting point for your own culinary creations… Continue reading “Spice: Homemade Madras Curry Powder”

Thai Shrimp Curry

Thai Shrimp Curry 1

I am not sure of the pairing of shrimp with grilled eggplant and grilled zucchini has ever actually occurred in an actual Thai recipe, but the spice paste I have put together for this dish is very Thai in spirit. I have a very dense (over 600 page) cookery book simply entitled ‘Thai Food’ written by David Thompson (no relation as far as I know), and it contains hundreds of recipes, almost all of which feature a unique spice blend based on the Thai palate. I find endless inspiration for culinary adventures in these pages and I love mixing and matching various ingredients in different quantities for my own creations. I never know exactly how a given concoction will turn out, but I am happy to report that the blend I arrived at for today’s post is a definite winner and well worth using again… Continue reading “Thai Shrimp Curry”

Chili Coriander Beef

Chili Coriander Beef 1

Today’s dish is basically a curry, but it doesn’t belong to any particular cuisine or other aside from vaguely being South-East Asian in character. I put it together in order to try braising beef with Coconut Water as a sort of follow up to my recent Vietnamese Braised Pork dish made with that particular ingredient. By the way, the Coriander in this reparation is not the leaf Coriander also known as ‘Cilantro’ (which I hate), but rather the ground seed (which I love) …  Continue reading “Chili Coriander Beef”

Gomanchala Pork Curry

Gomanchala Curry 1

Gomanchala is one of the historical names for the state of Goa in western India where the popular curry known as a Vindaloo has its roots. Today’s experiment is not exactly a Vindaloo (and I will be looking at the traditional dish in a future post sometime), but it does share some basic features with the traditional preparations. Accordingly, I have decided to call this creation a ‘Gomanchala Curry’ in salute to the common origin… Continue reading “Gomanchala Pork Curry”

Malay Shrimp Curry

Malay Shrimp Curry 1

Today’s experiment is a coconut-milk based shrimp curry that is generally Malay in spirit, but which would be very much at home on an Indonesian table. The spice blend is fairly simple but the end result will be quite fiery, particularly given the Thai chili in the Sambal paste. I am using my own home-made Sambal Terasi for this recipe, but you can substitute any simple hot chili blend, or even a Thai red curry paste, if you like… Continue reading “Malay Shrimp Curry”