KATSU CURRY RECIPES | BBC GOOD FOOD
Our ultimate collection of classic chicken katsu curry, with vegetarian options like aubergine and tofu and unique versions like burgers and wraps.
Provided by Good Food team
Number Of Ingredients 1
PRAWN CURRY RECIPES | BBC GOOD FOOD
Cook up a prawn curry tonight for a shellfish flavour sensation. These warming seafood dishes are infused with aromatic Indian and Thai spices.
Provided by Good Food team
Number Of Ingredients 1
More about "white curry recipes"
MADHUR JAFFREY'S MUSHROOM CURRY | VEGETARIAN CURRY RECIPES
From thehappyfoodie.co.uk
Cuisine Indian
Put the ginger, onion and garlic into the container of an electric blender along with 3 tablespoons water and blend until smooth. Wipe the mushrooms with a damp cloth and cut them into halves or quarters, depending upon size.
Put 3 tablespoons of the oil in a non-stick frying pan and set over high heat.When hot, put in the mushrooms. Stir and fry for 2–3 minutes or until the mushrooms have lost their raw look. Empty the contents of the pan into a bowl.Wipe the pan.
Put the remaining oil into the pan and set over high heat. When hot, add the paste from the blender. Stir and fry for 3–4 minutes until it starts turning brown. Add 1 tablespoon of the yoghurt and fry for 30 seconds. Add another tablespoon of the yoghurt and fry for 30 seconds. Do this a third time. Now add the tomato purée and fry for 30 seconds. Add the ground coriander and stir once or twice. Now put in 300ml (10fl oz) water, the mushrooms and their juices, salt and chilli powder. Stir and bring to a simmer. Turn the heat to low and simmer for 5 minutes. Sprinkle the green coriander over the top before serving.
WHITE CHOCOLATE FUDGE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.2
Total Time 15 minutes
Category Desserts
Calories 217 calories per serving
- In a bowl, beat cream cheese, sugar and vanilla until smooth. In a double boiler, melt chocolate. Fold into cream cheese mixture with pecans. Spread into a greased 8-in. square pan. Chill until serving. Cut into squares.
CREAMY PANEER & VEG CURRY | JAMIE OLIVER
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 418 calories per serving
- Drizzle 1 tablespoon of olive oil into a large roasting tray, then sprinkle over a pinch of sea salt and black pepper, the turmeric and cumin seeds. Finely grate over the lemon zest and squeeze in the juice.
- Peel and quarter one of the onions, then break into petals. Deseed and roughly tear the peppers into similar-sized chunks, then place it all into the roasting tray with the whole chillies.
- Break the cauliflower into florets and cut the paneer into 2.5cm cubes, then add to the tray and toss everything together. Thread the ingredients onto skewers (soaked, if wooden), alternating them as you go.
- Preheat the grill to full whack, then cook the skewers for 15 minutes, or until golden and gnarly, turning regularly.
- Drizzle 1 tablespoon of groundnut oil into a large non-stick frying pan over a medium heat, pick in the curry leaves and fry until crispy, then remove to a plate, leaving the flavoured oil behind.
- Peel and roughly chop the remaining onion, as well as the garlic and ginger. Place in the pan with the garam masala, paprika and almonds and cook for 5 minutes, or until softened. Tip into a blender with the tinned tomatoes and blitz to a smooth sauce.
- Pour the sauce back into the pan, add the chickpeas, most of the coconut milk and the mango chutney, then season to perfection and simmer for 10 minutes, or until thickened.
- Meanwhile, make the salad. Trim the carrots, cucumber and cabbages as necessary, then coarsely grate on a box grater. Peel and finely grate the ginger, then place it all on a platter, squeeze over the lime juice and pick over the coriander leaves.
- To make the pancakes, combine the flour and 1 mug of water in a bowl with the mustard seeds. Grate in the creamed coconut and whisk well. Place a small non-stick frying pan on a medium heat, rub with a little groundnut oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat with the remaining batter.
- Cut the paneer and veg from the skewers straight into the curry, simmer for a further 10 minutes, then drizzle over the remaining coconut milk and sprinkle with the crispy curry leaves. Toss the salad together, then bring everything to the table, and tuck in.
CURRY RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
OUR 9 BEST THAI GREEN CURRY RECIPES | ALLRECIPES
From allrecipes.com
THE BEST WHITE FISH RECIPES | ALLRECIPES
From allrecipes.com
44 BEST KETO CURRY RECIPES - IS CURRY KETO
From parade.com
CREAMY THAI SWEET POTATO CURRY RECIPE - PINCH OF YUM
From pinchofyum.com