Curry Halibut Stroganoff Recipe

INGREDIENTS:
2 tb Butter
1/4 cup of Chopped onion
1 teaspoon of Curry powder
8 oz Halibut (cooked and flaked)
1 cn Cream of Chicken soup
1/2 cup of Plain yogurt
1/2 cup of Milk
1/2 teaspoon of Lemon juice
DIRECTIONS:
Saute chopped onion and curry powder in butter. Stir in can of chicken
soup, yogurt, milk, lemon juice and halibut. Serve over rice or noodles.
Garnish with tomato slices and parsley, or chopped unsalted peanuts,
currants and chutney. Serves 4-6 (depending on serving portions)
Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska
Seafood Marketing Institute
DIRECTIONS:
From Gemini's MASSIVE MealMaster collection at www.synapse.com/ gemini

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Curried Cranberry Chicken Salad Recipe

INGREDIENTS:
3/4 c Mayonnaise
2 ts Lime juice
3/4 ts Curry powder
2 c Cooked cubed chicken
1 md Apple; cut into 1/2-inch
-chunks
3/4 c Dried cranberries
1/2 c Thinly sliced celery
1/4 c Chopped pecan
2 tb Thinly sliced green onion
DIRECTIONS:
Combine mayonnaise, lime juice and curry powder in a large mixing bowl.
Stir in remaining ingredients. Cover and chill. Best prepared and served
within 8 hours. To make a day ahead, stir dried cranberries, pecans and
green onion into the salad mixture up to 8 hours before serving. Makes 5
cups. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Easy Holiday
Recipes by Pillsbury. Lynn's notes: Made this 12-9-97; assembled it earlier
in the day. Put a bed of lettuce on the plates and the salad on top. Great
salad-- didn't have to add anything else to it.
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Curried Peanut Chicken Recipe

INGREDIENTS
2 sm Chickens (frying),

1 lg Onion, sliced
-cut into serving-

1 lg Green pepper, cut
-size pieces
-into strips
1/4 cup of Oil
1 lg Tomato, skinned and
2 teaspoon of Salt, to taste
-sliced
3 teaspoon of Curry powder,
1/4 cup of Peanut butter, crunchy
-(or more, to taste)
1/4 cup of Water
DIRECTIONS
Brown the chicken pieces in the oil. Stir the salt and curry powder into
the drippings and cook, stirring, for one minute.
Add onion, pepper and tomato. Cover and simmer five minutes. Add chicken
pieces, cover and simmer 30 minutes or until tender. Remove chicken pieces
to a dish, or over rice. Blend peanut butter with water and stir into
gravy. Heat to boiling while stirring constantly. Serve.
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Bombay Chicken with Rice Recipe

This recipe is brilliant!

INGREDIENTS

* 170 g diced dried mixed fruit
* 6 g sugar
* 85 g chopped onion
* 185 g uncooked long-grain white rice
* 6 g salt
* 475 ml water
* 1362 g chicken, cut into pieces
* 30 g butter, melted
* 8 g curry powder, divided
* 1 g paprika

DIRECTIONS

* Preheat oven to 375 F (190 degrees C).
* In a 9x13 inch baking pan, mix rice, fruit, onion, salt and sugar.
* Pour in water. Arrange chicken parts over the rice mixture.
* In a small bowl, mix butter, curry powder and paprika.
* Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.
* Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.
* Heat oil in large skillet over a medium-high heat.
* Fry patties on both sides until golden brown.
* Drain on paper towels before serving.

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Curry and Garlic Burgers Recipe

INGREDIENTS

* 3 tablespoons evaporated milk
* 2 pounds lean ground beef
* 1 egg, lightly beaten
* 1 1/2 cups chopped sweet onion
* 1 tablespoon Worcestershire sauce
* 3 large cloves garlic, minced
* 1 tablespoon steak seasoning
* 1 tablespoon mild curry powder

DIRECTIONS

* Preheat an outdoor grill on high heat.
* In a bowl, mix beef, onion, egg, evaporated milk, Worcestershire sauce, garlic, curry powder & steak seasoning.
* Form the mixture into 8 patties.
* Grill patties over indirect heat for about 5 mins on each side, or until done.

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Fantastic Chicken Balti Recipe

A great balti recipe!

INGREDIENTS

500g boneless chicken (cut into 1 inch cubes)
1 red and 1 green pepper (each cut into inch-sized squares)
8 tomatoes, finely chopped
2 green chillies, finely chopped (optional)
1 teaspoon red chilli powder
1 tablespoon fresh coriander, finely chopped
¼ teaspoon mustard seeds
1 teaspoon garlic paste
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
salt, to taste
2 cups water or chicken stock
4 tablespoons vegetable oil or ghee
1 medium onion, coarsely chopped
4 tablespoons coriander leaves, chopped


DIRECTIONS

* Heat oil or ghee in a large pan over medium heat. Add the peppers. Stir fry for a minute drain and keep aside.

* Add mustard seeds & let them crackle. Add the onions & fry until translucent in colour.

* Add tomatoes & cook for 5 mins, stirring, then add the coriander powder, chilli powder, cumin powder, salt and garlic paste and fry for further 2 minutes.

* Add the chicken pieces and stir fry for few minutes.

* Add water or chicken stock, bring to the boil, then cook on medium heat until chicken is done and gravy has thickened. Keep stirring in between.

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Kung Pao Chicken Recipe

INGREDIENTS

* 2 cloves garlic, minced
* 2 teaspoons cornstarch
* 1 teaspoon hot chili oil
* 1 lb boneless, skinless chicken breasts or thighs
* 1/4 cup reduced-sodium soy sauce
* Lettuce leaves (optoinal)
* 1 tablespoon peanut or vegetable oil
* 1/3 cup roasted peanuts
* 2 green onions, cut into short, thin stripes


DIRECTIONS

* Cut the chicken into pieces. Toss chicken with garlic and chili oil in medium bowl.
* Blend soy sauce into cornstarch in cup until smooth.
* Heat the wok over a high heat. Add the oil; heat until hot. Add chicken mixture; stir-fry 3 miutes or until chicken is no longer pink.
* Stir the soy sauce mixture and add to wok along with peanuts and green onions. Stir-fry 1 minute or until sauce boils and thickens. Serve bed of lettuce leaves.

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Chilli Con Carne Recipe

INGREDIENTS

* 5 tablespoons vegetable oil
* 2 pounds lean ground beef
* 2 large onions, chopped
* 1 chile pepper, chopped
* 5 cloves garlic, chopped
* 3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
* 1 1/2 teaspoons salt
* 1/2 tablespoon chili powder
* 1 teaspoon freshly ground black pepper
* 1 1/2 tablespoons ground cumin
* 2 tablespoons paprika
* 2 tablespoons dried oregano
* 2 cinnamon sticks
* 6 whole cloves
* 2 (15.25 ounce) cans red kidney beans, rinsed and drained

DIRECTIONS

In a medium sized pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
Stir in kidney beans, and cook another 15 minutes. Remove the cinnamon sticks before serving.

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Traditional Roast Beef Recipe

A fabulous recipe:

INGREDIENTS
1 sirloin of beef on the bone, weighing 5-6 lb (2.25-2.75 kg) - this would be 3 ribs
½ onion, peeled
1 level dessertspoon mustard powder
1 level dessertspoon plain flour
freshly milled black pepper

METHOD
1. Preheat the oven to 240C/475F/Gas 9.
2. Place the beef, just as it is, upright in a roasting tin, tucking in the half onion alongside it.
3. Combine the mustard powder and flour, then dust this all over the surface of the fat, and finally season with a few twists of freshly milled pepper. This floury surface will help to make the fat very crusty (for those like me who want to eat what I call the crispies), while the onion will caramelise to give the gravy a rich colour and flavour.
4. Place the joint in the oven - it will have plenty of fat so do not add extra. After 20 minutes turn the heat down to 190C/375F/Gas 5, and continue to cook for 15 minutes per lb (450 g) for rare, plus 15 minutes extra for medium-rare or 30 minutes extra for well-done.
5. While cooking, baste the meat with the juices at least three times. To see if the beef is cooked to your liking insert a thin skewer and press out some juices: the red, pink or clear colour will indicate to what stage the beef has cooked.
6. Remove the cooked beef to a board for carving and leave it to rest for at least 30 minutes before serving (while it is resting you can increase the heat in the oven to finish the roast potatoes if you are serving them).
7. This resting period allows most of the juices which have bubbled up to the surface of the meat to seep back into it, and the meat itself firms up to make it easier to carve. Some of the juices will escape, though, and these should be poured into the gravy.

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Hot Sour Fish Recipe

A great recipe!

INGREDIENTS
450g/1lb fresh white fish fillets such as sole or plaice
cornflour, for dusting
150ml/5fl oz groundnut oil
For the hot and sour sauce
150ml/5 fl oz chicken stock
2 tbsp Shaoxing rice wine or dry sherry
1½ tbsp dark soy sauce
2 tbsp chilli bean sauce (available from Asian grocers)
½ tsp freshly ground white pepper
2 tbsp Chinese black rice vinegar or cider vinegar
2 tsp sugar
For the garnish
3 tbsp finely chopped spring onions

METHOD
1. Remove the skin from the fish. Cut the fillet across the width and at a slight diagonal into 2.5cm (1in) wide strips. Dust the pieces with cornflour, shaking off any excess.
2. Heat a wok until it is very hot. Add the oil and fry the fish strips gently for 2-3 minutes until golden brown.
3. Drain the cooked fish strips on kitchen paper.
4. Pour off all the oil. Wipe the wok and reheat. Add all the hot and sour sauce ingredients, bring to a boil then simmer.
5. Add the fish strips and simmer in the sauce for two minutes.
6. Serve on a warm platter garnished with spring onions.

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Thai Green Curry

INGREDIENTS
1 tbsp vegetable oil
2 tbsp green curry paste (according to taste)
1 tbsp soft dark brown sugar
1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)
750g/1½lb skinless, boneless chicken, cut into chunks (use breast and/or leg meat)
6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)
400ml/14fl oz coconut milk
good shake of Thai fish sauce or light soy sauce
small handful of coriander, roughly chopped
½-1 lime, juice only

METHOD
1. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.
2. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice.
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