Fish Curry with Vegetables

This is an instant way to cook Fish Curry with Vegetables. Save money and time. Simply add any of your favorites vegetables and tofu, tasty curry will be ready in minutes. 

Fish Curry with Vegetables

   Ingredients   :

   1    pack instant curry laksa paste ( i used Delimas brand this time)

   2    slices of fish meat ( about 350g)

   2    potatoes, cut wedges

   1    small onion, cut wedges

   1    bunch broccoli, cut wedges

   1    red chili, deseed and cut into two pieces

   1/2 lb long bean, cut 

   6    tofu puff, cut half

   3    cups water

   2    lemon grass, cut and slightly smashed

   1/2 cup coconut milk ( i used fresh milk)

   pinch of sugar

   pinch of salt

    Method   :

    Boil water and blanch long bean, broccoli and potato for about 5 minutes. Removed

    Into a deep pot or wok, pour instant curry laksa paste in it and add onion and chili  and lemon grass to

    fry for a while.

    Add water and bring to a boil. Add potato, tofu puff, broccoli and long bean. Gently mix well.

    Add in the fish slices, turn heat to low. Pour in the coconut milk(fresh milk). Let it simmer for 2 mins

    and dish up to serve.

    Enjoy!

  

Fish Curry with Vegetables

Squid Curry

My husband likes to eat squid very much so i made this for dinner last night. I have some leftovers for tonight therefore i don't need to cook much. Is only needs less than half an hour to cook this, so its fast but yet delicious to eat. I'm a curry lover, are you?

Squid Curry

   Ingredients   :

   450 g    squid, cleaned, marinated with 1/2 teaspoon curry powder

   1     cup coconut milk ( i use fresh milk)

   1     cup water 

   1/2  teaspoon chili powder

   3     teaspoon curry powder, mix with 1/2 of water

   3     tablespoon vegetable oil

   1     medium tomato, cut wedges

   3     bulbs shallot, peeled and mince

   1     teaspoon chili leaf

   2     stalks of lemon grass, trimmed and smashed

   1/2  teaspoon cumin and coriander powder

   Salt and sugar to taste

    

    Method    :

    Heat up a pot or wok with oil, add in the curry mixture and chili powder follows by shallot and lemon

    grass, curry leaf, cumin and coriander and fry until oil out or everything in the wok becomes lighten. 

    Add the squid in the wok and fry for about 20 seconds, Pour in the water and and tomato wedges and 

    bring it to a boil. Pick up the squid from the pot or wok, set aside.

    Let everything in the pot simmer for about 10 minutes, pour in the coconut milk or fresh milk, salt and 

    sugar to taste. Put the squid back into the pot and cook for a little while but not too long before the 

    squid shrinks. Remove the pot from the heat and yes the curry is ready NOW!!

 

Squid Curry

Mixed Vegetable Seafood Curry Pot

Mixed Vegetable Seafood Curry Pot

  Ingredients    :

  2       eggplant, washed and cut 3 inches length 

  1       cup green bean, trimmed and cut 11/2 length

  8       okra pods, trimmed

  1/2    bundle chinese cabbage,washed and cut wedges

  1       teaspoon curry leave 

  1       whole dungeness crab, cleaned and chopped into 6 pieces

  6       mussel, cleaned and maintain in their shells 

  8       shrimp, cleaned and deveined 

  6       bulbs shallot, peeled 

  4       cloves garlic, peeled

  2       stalks lemon grass, trimmed and smashed

  3       tablespoon curry powder

  1       teaspoon chili powder

  2       pinch of cumin powder

  2       pinch of coriander  powder

  1/2    cup water

  1       can chicken broth

  200   ml fresh milk

  1       teaspoon sugar

  1       teaspoon salt

  1       chicken cubes 

  4      tablespoon vegetable oil

  some mint leaves

   Method   :

    Blend shallot and garlic, set aside.  Mixed combined curry powder, chili powder, cumin powder and 

    coriander powder with water. Prepare and assemble everything and start to cook.

    In a large bottom pot, heat up the vegetable oil and fry the blend mixture until aroma. Add chili

    mixture, lemon grass and curry leave and continue to fry until oil out for approximately 5 - 8 minutes.

   Pour in the chicken broth and bring it to boil. Add in all the seafood and cook until the seafood turns 

   red, which means the seafood is cooked. Remove and set aside.

   Add chicken cubes, salt and sugar and fresh milk, adjust the heat to high and add all the vegetable.

   When everything in the pot is boiling, add in all the seafood and re-adjust the heat to low and cook for 

    another 3 - 5 minutes. Remove from stove, scoop out and serve in a claypot. Garnish with some mint

    leaves. 

    Enjoy!!

Mixed Vegetable Seafood Curry Pot

Dry Pork Curry

Dry Pork Curry

   Ingredients    :

   11/2        pound pork, cut slice

   1/4          cup curry powder

   2             teaspoon chili powder

   1/2          teaspoon cumin powder

   2             anise star

   3             teaspoon salt

   11/2        teaspoon sugar

   1/2          coconut milk ( i use fresh milk)

   5             teaspoon vegetable oil

   some curry leaf

  

* 5 - 6        bulbs shallot, peel

* 3             cloves garlic, peel

* 1/4          cup water

   3             stalks lemon grass, cut and smashed

( Blend all * ingredients except lemon grass, set aside)

    Method    :

    Marinate chicken with curry powder and chili powder for 15 minutes or more.

    Heat up the wok, add oil and fry the blended mixture plus lemon grass till aromatic. Add cumin   

    powder, anise star, marinated pork slice and fry until fragrant or oil out.

    Continuously to fry for about 10 - 15 minutes. Add salt and sugar, adjust the heat to low, close the 

    wok lid and let it simmer for 5 minutes.

    Open wok lid, mix and fry everything in the wok, pour in the coconut milk ( fresh milk), fry and 

    combine everything in the wok. Dish up and serve with white rice or roti.

Dry Pork Curry

    Enjoy !!!

Dry Curry Chicken

Dry Curry Chicken

Another chicken dish, Dry Curry Chicken, it's my family favorite. Omg! it's reminds me of  M'sia chicken curry redang and beef redang. I certainly need to cook these one of these days.

 I got this recipe from my sister in law, i want to Thank her for sharing this recipe with me, the only thing is i altered a little bit of this recipe. It was good, you must try!

  
  Ingredients :

  1         whole chicken or  4 chicken thigh, cut into pieces
  4         potato, peel and cut into wedges
  1/2      tablespoon sugar
  11/2    tablespoon salt
  1/2      cup coconut milk or fresh milk
  4         tablespoon vegetable oil

# 3         tablespoon curry powder
# 1/2      tablespoon chili powder
# 1/2      tablespoon cumin powder
# 1/2      tablespoon coriander powder
# 2         anise star
# 12       cloves
# 10       curry leaf
(Marinate chicken with all the # ingredients)

* 6         bulbs shallot, peel
* 3         cloves garlic, peel
* 3         stalks lemon grass, cut into small piece and slightly smashed
* 2         tablespoon water
( Blend all the * ingredients, set aside)



  Methods     :

  Marinate the chicken for 1/2 an hour or more, heat oil in the wok and fry potato wedges til golden
  brown. Remove.

   Use back the same oil to fry the blend mixture til fragrant. Add in the chicken and fry for 10 - 15
   minutes or til oil out.

   Pour in coconut milk, salt and sugar and let it simmer for 5 - 8 minutes on low heat. Occasionally stir
   to avoid stick on the wok.

   Add in potato wedges and cook for another 5 minutes. Dish up and serve with bread or white rice.

   Enjoy!!!

Curry Noodles With Chicken Slice

   Ingredients   :

  

   12       ounces rice noodle, soaked in water

   10       ounces yellow noodle

   1/2      pound cooked chicken breast, cut thin slices 

   2         cups bean sprout

   2         sprigs mint leaves

   8         pieces bean curd puff (toufu pok)

   3         can chicken broth

   11/2    cup low fat milk

   2         chicken bouillon 

   1         teaspoon salt

   1/2      teaspoon sugar

   1         stalk green onion, cutted

   12       fish balls

   3 - 5    tablespoon vegetable oil

   3         tablespoon curry powder       *

   1         teaspoon chili powder            *

   1/4      teaspoon cumin powder         *

   1/4      teaspoon coriander powder    *

   4 - 6    bulbs shallot, peeled           #

   2 - 3    cloves garlic, peeled           #

   2         stalk lemon grass, smashed

   8         curry leaves

 * in a bowl mix curry powder, chili powder, cumin powder, coriander powder with 1/2 cup water, set

    aside.

#  blend shallot and garlic, set aside

   Method   :

   Blanch rice noodle and yellow noodle and bean sprout and fish balls, set aside.

   Heat oil in a wok and fry blend mixture til fragrant, add curry paste mixture and continue to fry till oil

   out.

   Pour in the chicken broth, let it simmer for 15 minutes, add salt sugar, chicken bouillon,and bean curd puff

   Add low fat milk, bring to a rolling boil, arrange some bean sprout in the bowl and grab a handful of 

   rice noodle and yellow noodle. Put the noodles on top of the bean sprout.

   Pour several ladles of curry soup over the noodles and garnish with bean curd sprout, fish balls,

   chicken slice, green onion and mint leaves on top and serve immediately.

   Enjoy!!!

   

   

Curry Noodles with Chicken Slice

Fish Head Curry

Fish Head Curry

Fish Head Curry

Pork Curry With Potato

Pork Curry With Potato

   Ingredients    :

   500        gm pork slice

   3 - 4       teaspoon curry powder

   1            teaspoon chili powder

   6- 8        pieces curry leaves

   3 - 4       cloves garlic (peel)

   5 - 6       bulb shallot (peel)

   2 - 3       potato (peel and cut 6 pieces each potato)

   2            stalks lemon grass ( trim and smashed)

   1            petal anise star  ( 8 kok)

   7 - 8       cloves ( ting hiong)

   2            teaspoon salt

   11/2       teaspoon sugar

   3/4         cup coconut milk ( i use fresh milk)

   31/2       tablespoon cooking oil

   Marinate   :

   Marinate the pork with curry powder and chili powder for an hour or more.

   Mixture   :

   Blend shallot and garlic with 2 teaspoon of water until it become mixture

   

   Method     :

   Heat the wok or a deep skillet with the cooking oil, fried the potato until golden brown, remove.

   Use back the same wok and oil to fry the blend mixture until aromatic for approximately 5-6 minutes.

   Pour in the marinated pork, curry leaves, anise star and cloves, salt and sugar, and fry for another 

   5 -10 minutes,.

   Close wok lid and let it simmer for a while, pour in the fried potato and continue to fry, lastly stir in the 

   coconut milk (or fresh milk). Cook for another 5 minutes and serve with white rice.

   Enjoy!!!

   

   

Turmeric Chicken Curry & Turmeric Rice (Nasi Kunyit)

This picture was taken in January during my youngest daughter's 4th birthday party. I threw a birthday party for her and invited a lot of guests. If I'm not mistaken, roughly about 50 peoples. When I send out an invitation, they will bring alone their whole family. Let say if someone were to invite me for a party I will definitely bring along all my kids. Lets make a big group and have fun, the kids can play Let's Dance or Wii games while the adult can sing karaoke. I like the crowd and laughter, eventually my house will have party at least once or twice a year. This time I cooked the chicken curry with more gravy. It is very tasty to put over the Turmeric rice. I previously cooked a very nice dry chicken curry too. Check it out more at this blog.

Kunyit Chicken Curry & Nasi Kunyit

   Ingredients   :

   1              whole chicken approximately 2 - 3 pound, cut into pieces

   2              ounces of fresh turmeric, peeled  

   5 - 6         potato, peeled and cut wedges

   1              teaspoon turmeric powder ( if you don't have fresh turmeric add another 2 teaspoon)

   2 - 3         tablespoon curry powder

   2              teaspoon chili powder

   2 - 3         teaspoon salt

   2 - 3         teaspoon sugar

   3              dash pepper powder

   1/2           teaspoon coriander powder

   1/2           teaspoon cumin powder

   2 - 3         anise star

   2 - 3         lemon grass, trim and smashed

   5 - 6         fresh curry leaf

   3              cloves garlic, peeled

   6 - 8         bulbs shallot, peeled

   1              cup coconut milk ( i use 2 cup fresh milk)

   5 - 6         cup water

   3 - 5         tablespoon cooking oil

   Blend together  :

   Fresh turmeric, garlic and shallot, set aside

   Marinate the chicken with   :

   Turmeric powder, curry powder, chili powder and 1/2 teaspoon salt for  an hour or more, set aside

   Method   :

   Heat up the wok and fried the potato until the side turns brownish. Remove from wok, remain the oil

   in the wok, use back the same oil to fry the blend mixture for until the it becomes lighten or aromatic.

   Add in the marinated chicken and fry for 5 - 8 minutes, longer frying the curry chicken will become

   red and oily. Pour in the water or fresh milk, salt, sugar, pepper powder, cumin powder, fresh curry

   leaf, coriander powder, anise star. Close lid and let it simmer for about 20 - 25 minutes. Open lids, add

   in the fried potato and let it cook for another 2 more minutes. 

   Pour in the coconut milk, lower down the heat, slowly stir and mix well until everything combine. 

   Off stove and your delicious Turmeric Curry Chicken is serve.

   Enjoy!!!

   

   

   

    

   

   

   

  

Curry Puff

Curry puff

   Ingredients    :

    Pastry dough   :

   2          cups all purpose flour

   1/4       cup water

   1/2       teaspoon salt

   1/2       baking powder

   1          stick 4 oz butter/ margarine, at room temperature  

   Curry Potato Filling   :

   4         large potato, peeled and cut small cubes

   2 - 4    ounces chicken, cut small cubes ( optional)

   3         tablespoon curry powder

   1/2      teaspoon chili powder

   200     ml water

   2         bulbs shallot or 1 small onion, minced

   2         tablespoon sugar

   11/2    teaspoon salt

   3         dash pepper powder

   6 - 8    tablespoon cooking oil (add in oil little by little)

    To prepare pastry dough    :

    Wipe the table to clean and dry, make a cycle in the middle of the all purpose flour. Use palm and 

    fingers to combine flour, salt and butter or margarine until becomes breadcrumbs. Add is water little  

    by little, add in baking powder slowly combine the flour until becomes dough, it maybe a little sticky,

    sprinkle some flour if needed. Knead for a while and leave aside to let it rest, cover with a cloth.

    To prepare curry potato filling   :

    Marinate potato cubes and chicken cubes ( optional) with curry powder and chili powder.

    Heat the wok, add in half  of the cooking oil to fry potato cubes and chicken cubes (optional) until oil

    out approximately 1 - 3 minutes. Add in minced shallot or onion and saute until fragrant, add some oil 

    if needed.

    Pour in the water and cook until the filling is dry and tender. Add in sugar, salt, pepper powder to 

    taste. Remove from wok and leave to cool.

    Knead the dough for a while and roll out the dough to long like swiss roll. Cut into small portion, sizes

    on your wish. Roll each small dough to thin cycle, sprinkle flour if needed and place filling in the 

    center . Fold pastry over into half and pleat at edges, tight and no leaking of curry oil if possible.

    Repeat the procedure with the rest of the pastry and filling until finish.

    Deep fry in hot oil until golden brown. You can also bake the curry puff in conventional oven for 25

    - 30 minutes at 375 F.

    Deep fry or oven baked curry puff are hot, let it cool before eat.

    Enjoy!!!

   

    

   

Curry Fish Ball Noodle

Hi everyone, today I prepared this Curry Fish Ball Noodle using Tean's Gourmet Chicken Curry Paste. You can purchase the paste at asiansupermarket365 online store.  It is very easy and fast to prepare. It only takes me 15 minutes. I highly recommend this curry paste when you want to stop your curry cravings. It can be whipped up in minutes. This paste is not only meant for chicken curry, it can also be used to prepare curry vegetables, curry fish, curry puff and many many more.

I'm so happy to have found this company. It gave me a better life ever since I found them online. It is because I can get most of the ingredients and spices. Before, I never knew about this company, I usually ask my family members to ship it to me. The shipping cost is very high and takes very long to reach US. Sometimes even leakage happens, it costs me a lot of trouble.

I like shop and purchase from Asian Supermarket 365. Eventually I will make a purchase with them every 2 or 3 months at least once. And their shipping is on time and the package is nicely packed and protected with lots of bubble wrap, just to protect the items from being crushed or broken.  So, I highly recommend this company for your ingredient needs.

The last but not least is their snacks. My children loves all of the Malaysian snacks for example : Tam-Tam, Cheezels, Muruku, Twisties, etc. Talking about all these delicious snacks makes me want to head over to their website and place my order now cause my children has been bugging me to get them some Tam- Tam and Mamee noodle. Believe me, this company is very very good. Try it for yourself and you will know.

Curry Fish Ball Noodle

Chicken Curry With Potatoes

Chicken Curry With Potatoes

Chicken Curry With Potatoes

   Ingredients      :

   1        whole chicken approximately 1 1/2 pound

   5        potatoes ( peeled and cut into pieces)

   4        teaspoon curry powder

   11/2   teaspoon chili powder

   3        dash coriander powder

   2- 3    anise star

   1/2     teaspoon cloves

   1/2     teaspoon curry leaf or bay leave

   7 8     shallot bulbs

   2 - 3   cloves garlic

   1 -2    lemon grass

   11/2   cup water

   1        cup milk

   2        teaspoon salt

   1/2      teaspoon sugar

   5         teaspoon cooking oil

   Blend shallot, garlic into mixture

   Marinate chicken with   :

    Curry powder, chili powder and a pinch of salt

   Method   :

   Heat the large deep skillet or wok with cooking oil and fry the potatoes for 2 - 3 minutes until it 

   becomes golden brown, remove set aside and stir in the blend mixture and lemon grass, curry leaf,

   anise star and cloves to fry until becomes lighten or aromatic.

   Put in the marinated chicken in to fry for 5 - 8 minutes on medium heat, add water close lid and 

   simmer 15 minutes.

  Open lid, add in the fried potatoes, water,salt and sugar, stir occasionally, pour in the milk.

  Let it cook  for another 1 - 2 minutes. 

 Serve with white rice, roti canai or nasi kunyit Enjoy!!!

  

   

  

Mixed Vegetables With Seafood Curry

Curry Vegetables With Shrimp

Curry Yogurt Lamb

Curry Yogurt Lamb

    

     Ingredients   :

     1 1/2         pound lamb shank or shoulder (clean and cut small pieces or cubes)

     1 - 2          cinnamon stick

     1               big onion

     2               oz ginger

     1/4            water

     3               teaspoon curry powder

     1               teaspoon chili powder

     3               dash coriander powder

     2               dash cumin powder

     1/2            teaspoon salt

     3 - 4         teaspoon tomato paste

     3 - 4         teaspoon plain yogurt

     3 - 4         teaspoon coconut milk 

     4 - 5         teaspoon cooking oil

     

     Blend onion and ginger with water - set aside

      Marinate lamb with  :

     Curry powder, chili powder, coriander powder, cumin powder and salt for an hour or more.

      Method     :

      Heat a deep skillet or wok with medium heat and add cooking oil, stir in the mixture and 

      cinnamon stick to cook until it becomes lighten but not brown about  8 - 10 minutes, add in the

      lamb and fry for 3 - 5 minutes. Cover with lids and  reduce the heat to low. Simmer for 10 minutes.

      Stir in the coconut milk, tomato paste, plain yogurt, fry/ mix and cover back

      the lid to simmer for another 45 minutes or more until the lamb in tender. Stir occasionally.

      When the lamb is tender add a pinch of salt and cook for another 5 minutes. Remove cinnamon

       stick and serve with rice or nasi briyani. Enjoy!!