Sherryl's Good Food

Recipes with step-by-step pictures & instructions that encourage everyone to prepare great dishes for their loved ones.

Tag: curry

Clams in Coconut Milk | Fresh Seafood | Cooking shell fish
Seafood
1

Fresh Clams in Coconut Milk

Coconut milk gives a rich flavor especially with a combination of seafood and spices. Fresh clams in coconut milk is one of the favorite recipes you will love from the asian cuisine.

After my first attempt of cooking clams I wanted to make curry that would go well with rice. This time we went to the wet market little earlier than usual on saturday morning at about 9 a.m to get fresh clams. I was utterly shocked to see variety of shell fish that were sold in singapore and most of them were sold out. The fish monger who sold only shell fish told me I shoud  have come early to see more of the fresh sea shells. So I was still late to see all the other varieties of shells? WOW! I haven’t seen these shells being sold even in my hometown although having lived all my childhood near the sea I was stunned and excited at the same time.

Pearl Conch / Gong Gong
Obtuse Horn Shell
Cockles

 

But I was not too late to grab my fresh clams after all. Lucky us! This time I found clams with a size slightly bigger in size than the ones I bought the last time.

Clams

 

Preparation time: 5 minutes

Cooking time: 30 minutes

Serves: 3-4

Ingredients

Fresh clams – 1 kg, cleaned (*see here)

Olive oil / Butter – 1 tbsp

Shallots – 2, finely chopped

Tomatoes – 2, finely chopped

Fish curry powder / Fish powder – 3 tbsp

Turmeric powder – 1/4 tsp

Coconut milk – 200 ml

Water – 1 to 2 cups, depending on consistency

Salt

Coriander leaves for garnish (finely chopped)

Directions

1. Heat a heavy-bottomed container with oil or butter on medium-high. Fry onion till translucent for a few minutes. Add in chopped garlic and ginger. I used ginger paste as fresh ginger was out of stock.

Ingredients1- clam curry

2. Fry the garlic and ginger for a few seconds then add tomatoes. Cook the tomatoes until slightly mushy or saute for 2-3 minutes. Add the seafood powder or fish powder and mix.

Ing2

3. Pour the coconut milk, turmeric powder and salt. Add 1 cup water depending on the thickness consistency for the curry.

coconut milk-turmeric

Simmer for few minutes and check for salt. Add more if necessary.

 

4. Add the clams and cover with a tight-fitting lid. Cook for 5 – 8 minutes covered on medium heat.

raw clams

Check to see if all the clams have opened. All of the clams will open by this time. Check for salt.

cooked clams

Garnish with chopped coriander and serve hot with rice or bread.

 

Clam curry_9676

 

 

More on shell fish recipes:

Spicy Clam Recipe – Mangalorean Style (DRY)

Flower Crab – Curry (Mangalorean Recipe)

 

 

 

Stay Healthy!

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January 19, 2018
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Curry of Drumstick | Vegan | Delicious Sweet Aroma
Mangalorean food / South-Indian
0

Curry of Drumsticks – Vegetarian

Drumsticks are not the easiest vegetable to find, and once you find it the next question is what do you do with it. They are long, rod shaped veggies that hang of drumstick trees called Moringa tree.

Drumstick on tree | Delicious Sweet Aroma Recipes

The flesh of these drumsticks impart a great flavor to the dish. They are commonly used in curries or sambar (veg-based stew) in South-India. The leaves of tender drumsticks are used for garnish as well.

Before you start preparing this recipe make sure you have all the ingredients for the vegetable curry paste. You can also prepare without the split pigeon peas like my other recipe here >> Curry with Green Bean.

Preparation time: 10 minutes

Cooking time: 40 minutes

 

Ingredients

Drumsticks – 2 or 3

Toor daal /Tuvar dhal / Split pigeon peas – 1/4 cup

Water

Salt

Vegetable curry paste: Anti-clockwise

Kashmiri red chilies – 3

Small Onion – 1, roughly chopped

Garlic cloves – 2

Grated coconut – 1 cup

Turmeric powder – 1/4 tsp

Mustard seeds – 1/4 tsp

Fenugreek seeds/Methi – 1/4 tsp

Cumin seeds/jeera – 1 tsp

 

ingredients veg curry_IMG_7283

 

 

 

Directions

How to peel/cut the drumsticks?

+ Cut the drumsticks into sections of  2 inch length

+ Scrape some portions of the skin with a small knife but remember not to remove all skin. Some prefer not peeling them as it gets a bit messy if overcooked.

+Rinse in water. Now its ready to cook.

 

1. Add the toor daal in a slow cooker or pressure cooker with 1 cup of water and 1/4 tsp salt. If your using a pressure cooker take 2 whistles and turn off heat.

toor daal or tuvar dhal for veg curry | Vegan recipe

Meantime prepare the vegetable curry paste. Note that the more grated coconut you add the more masala paste you get to make a thicker gravy.

Veg Masala Curry Paste | Delicious Sweet Aroma

2. You can either use the same vessel or transfer the contents of the cooker into a medium container along with its liquid. To this, add the prepared curry paste  with salt and 1. 5 cups of water depending on you required consistency of thickness. Bring it to a boil.

Check for salt. Add the drumsticks

Curry Recipe | Drumstick | Delicious Sweet Aroma, Vegan

3. Cook for 15 minutes on medium-high. One of the simplest and easiest curry one can prepare.

Curry of drumstick_IMG_7598

 

 

Storage tips:

Additional paste can be stored in a sealed container in the freezer. Stick a label to identify and its ready for next time.

 

Enjoy! Thanks for stopping by Delicious Sweet Aroma.

 

Stay Healthy!

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June 19, 2017
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Curry of green bean-Vegan recipes | Delicious Sweet Aroma
Vegetarian
0

Curry with Green Bean – Vegetarian

When you have a group of people or a crowd to feed, this vegetarian curry recipe is quiet easy to make.

As tempting as it is to pull out a jar of store bought ready-made spices, nothing can compare to the taste of homemade veg-spice-paste with fresh, pure ingredients. Even if you prepare an extra batch you can store it and use it on your other vegetables.

Preparation time: 10 minutes

Cooking time : 15 to 20 minutes

Serves: 4

Ingredients

Green bean – 120 g, chopped into 1 cm thickness

Olive oil / Veg oil – 2 tbsp

Water

For the veg curry masala paste:

Grated coconut – 1 cup, depending on the quantity required

Onion – 1 small, roughly chopped

Garlic cloves – 2 

Coriander seeds –  1 tbsp

Cumin seeds / Jeera – 1/2 tsp

Fenugreek / Methi seeds – 1/4 tsp

Mustard seeds – 1/4 tsp

Dry red kashmiri red chili – 3 to 4

Turmeric – 1/4 tsp

Water 

 

Directions

1. Prepared the ingredients and the curry masala.

IMG_4014

Put the above masala ingredients into a mixer or blender. Add 1/2 cup water and grind into a smooth paste. Set it aside.

IMG_7527

2. Warm oil in a large saucepan over medium heat. Add the paste and fry for 2 – 3 minutes until it starts leaving the sides of the container.

IMG_7532

3. Add 2 cups of water or more based on the consistency of curry thickness you require. Thicker the more flavor. Add 1/2 tsp salt and bring it to a boil.

IMG_7533

4. Now, add the chopped green beans. Mix, you can some more water now if the curry is very thick. Cover and bring it to boil again.

IMG_7540

Check for salt. Add more if required. Most suitably it can be served with bread and rice. Serve warm or hot.

IMG_7550

IMG_7546

 

Cook’s tip: This post with dry red chili has a slightly extra heat. I  recommend using kashmiri chilis for less intense heat if you do not like it hot.

 

To help you with more vegetarian recipes, here are a list of few that I tried

Curry of Drumsticks (with tuvar daal/pigeon pea lentils)

Curry of Drumstick | Vegan | Delicious Sweet Aroma

Easy Beetroot Rice

Carrot soup

Pan-Fried Breadfruit Recipe

Spicy Banana Pepper Fritter

Paneer Butter Masala

 

 

 

Stay Healthy!

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June 7, 2017
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Easy Chicken Curry | Kori Rotti | Delicious Sweet Aroma
Chicken
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Chicken Curry with Kori Rotti – Easy Recipe

Curry is the pinnacle dish of South Asian meals goes-with-everything and a great accompaniment with bread, rice pancakes or rice. This Chicken Curry recipe is a basic recipe that is made easy where even a newbie can try and can never go wrong.

In Mangalorean cuisine we call this dish as Kori Rotti, Kori – Chicken and Rotti meaning rice wafers made from boiled rice. The Rotti is a bread where the rice paste is flattened and then sun dried to get thin sheets. Typically Kori Rotti  is made from freshly ground spices but I have used my version of basic recipe with generous amount of curry and gravy to compliment the dish.

Chicken curry is a family-friendly dish in my home most commonly prepared during weekends or festive occasions. Since this recipe is very basic prepared with ready-made spice powders it  doesn’t require a blender to make a curry paste these powders are usually available in Asian supermarkets. The addition of yogurt is another key ingredient to get a thick creamy texture.

Directions

1. Sprinkle 3/4 tsp salt evenly over the chicken and set aside.

Chicken | Chicken curry

2. Heat 4 tbsp ghee or oil in a deep-skillet, Fry chopped onions till slightly brown on high heat. Add tomatoes, cook and stir occasionally until softened, about 5 minutes.

Add salt, garam masala, bafat powder or chicken powder, turmeric and give it a final mix.

Chicken curry made easy

3. Add potatoes, garlic and ginger-garlic paste. Fry for 2 minutes. Add little less than 1/4 cup water, lightly whipped yogurt and finally the chicken. Give a good mix to coat the chicken.

CHicken curry masala | Delicious Sweet Aroma

4. Pour 11/2- 2 cups of water enough to cover the chicken pieces. Add some salt if necessary. Cover and cook on low heat for 25-30 minutes. Cook the potatoes till tender when pierced with a fork or knife.

Easy Chicken Curry | Delicious Sweet Aroma
Easy Chicken Curry | Kori Rotti | Delicious Sweet Aroma

Here’s a simpler version of the serving suggestion for Kori Rotti:

Place the pieces of Rotti on a plate by breaking them.

Top it with hot curry and mix with your hand so the crispy wafers become soft. Relish!!! :)
Kori Rotti | Delicious Sweet Aroma | Chicken Curry Recipe
Kori Rotti | Easy Chicken Curry | Delicious Sweet Aroma

Enjoy the delicious combination of spicy chicken curry and crispy Kori Rotti!

Easy Chicken Curry | Kori Rotti | Delicious Sweet Aroma

Chicken Curry | Mangalorean | South Indian

Sherryl Andria
Traditional Chicken Curry served with crispy Kori Rotti, a Mangalorean delicacy combining tender chicken and crunchy, thin bread.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner, Lunch, Main Course
Cuisine Caribbean, Indian, Malaysian, Middle Eastern, Singaporean, Thai
Servings 4
Calories 1061 kcal

Ingredients
  

  • 1 kg Chicken with bones, chopped with 1 tsp salt
  • 4 tbsp ghee/veg oil
  • 2 large onions finely chopped
  • 1 tsp ginger-garlic paste
  • 2 medium tomatoes chopped
  • 1 tsp garam masala powder
  • 1 tbsp chicken powder/ bafat powder
  • ¼ tsp turmeric powder
  • 3 cloves garlic finely chopped (optional)
  • 2 medium potatoes cut into 1.5 inch
  • 5 tbsp yogurt lightly whipped with spoon
  • salt as per taste
  • water as required
  • fresh coriander leaves for garnish
  • pack of kori rotti for serving (optional)

Instructions
 

  • Heat 4 tbsp ghee or oil in a deep-skillet or pot over medium heat.
  • Fry chopped onions till slightly brown on medium-high heat.
  • Add 2 tomatoes, cook and stir occasionally until softened and form a thick sauce, about 5 minutes.
  • Stir in 1 tsp garam masala, 1/4 tsp turmeric powder and salt. Cook for 1-2 minutes until the spices are aromatic.
  • Add garlic and 1 tsp ginger-garlic paste. Fry for 2 minutes. 
  • Toss in potatoes and 5 tbsp yogurt. Mix together.
  • Add the chicken pieces to the skillet.
  • Pour in 2 cups water and salt if necessary. Bring the mixture to a simmer, then reduce the heat to low and cover the skillet.
  • Let the curry simmer for about 20-25 minutes.
  • Check if the potatoes are tender by piercing with a fork. If the curry is too thick add little water to reach your desired consistency.
  • Taste and adjust the seasoning if needed. Garnish with fresh coriander leaves if available.
  • To serve, place a few pieces of Kori Rotti on a plate and spoon the chicken curry over the top.

Notes

You can also adjust the level of spiciness by adding more or less chicken curry powder according to your preference.
Keyword Comfort food, Curry, Flavorful, Recipe Indian Curry, South Indian, summer

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May 1, 2017
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Prawn curry | Coconut milk | Recipes with prawn
Seafood
0

Prawn with Coconut Milk

I’m so glad to be posting again. My first post of the year with fresh white prawns, all time favorite!

I prepare prawns with coconut milk quiet often, so I don’t have to spend a lot of time in the kitchen. It’s goes well with rice , bread or rice pancakes which I have posted earlier. If you can find fresh prawns at your local stores it’s a must try recipe with coconut milk. From my previous experience frozen prawns do not give a flavored taste as much as the fresh prawns do. I made use of a spice powder called Chicken sukka powder, believe me, this recipe tastes delicious with this ingredient. Even if you don’t have it you can substitute it with fish curry powder or any prawn spice powder. It’s available at the Asian stores if you have trouble finding.

Happy New Year! 🙂 🙂

 

Preparation time: 5 minutes

Cooking time: 25 minutes

Makes: 6 servings

Ingredients

Ghee or vegetable oil – 2 tbsp

White fresh prawns – 325 g, deshell  deveined

Onions – 1 medium, chopped

Ginger-Garlic paste – 1 tsp

Potatoes – 4 small/2 medium, peeled & chopped

Green chili – 1

Tomatoes – 1 large, chopped

Chicken Sukka powder – 1 1/2 tbsp (trust me!)

Fish curry powder – 1 tsp

Coconut powder / Milk – 50 g powder or 3/4  cup milk (powder mixed in 1 cup water until dissolved)

Coriander powder – 3/4 tsp

Cumin powder – 1/4 tsp

Turmeric powder – 1/4 tsp

Salt

Coriander leaves for garnish

 

Directions

1. To the deshelled prawns sprinkle salt and set aside.

fresh white prawns

2. Heat a large deep container with ghee or oil on medium heat. Add onions. Fry until translucent or lightly brown. Add ginger-garlic paste. Stir fry for a couple of seconds.

onions

onions, ginger-garlic

3. Add green chili and potatoes. Stir fry for a minute. Add tomatoes, 1/4 tsp salt, mix and cover. Let the tomatoes get mushy, stir frequently so it doesn’t get burnt.

onions, ginger-garlic & chili

tomatoes, potatoes , onions, ginger-garlic & chili

tomatoes, potatoes , onions, ginger-garlic & chili

4.  Next, add chicken powder, fish powder. Mix well and stir fry for a minute.

Chicken sukka powder for prawn curry

masala for the prawn curry

 

5. Pour coconut milk, 2 cups of water and salt. Mix. Add coriander, cumin and turmeric powder.

coconut milk added to the masala

 

6. Cover and cook till it boils. Check if potatoes are cooked by piercing a fork. Check salt. If necessary add more salt.

7. Add prawns. Mix and cook until it boils. Switch off the heat. Garnish with chopped  coriander leaves.

fresh prawn with coconut milk & spices

 

Prawn curry

 

Stay Healthy!

 

 

 

 

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January 9, 2017
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Beef Meatball Curry
Beef
0

Beef Meatball Curry

This is my second best dish of beef mince I am posting here today. Beef meatball curry recipe has a delicious creamy texture with a sweet taste. Since I used thick sour yogurt it was slightly sour which enhanced the flavor with other combination of spices. Adding yogurt can also reduce the heat of the dish, hence you can adjust the addition of yogurt. It can be served with rice, used as a dip with bread or as a side dish.

 

Preparation time: 25 minutes

Cooking time: 35 minutes

Ingredients

Minced Beef – 250 g

Cumin seeds – 1 tsp

Stew powder – 2 tbsp

Coriander powder – 2 tbsp

Ginger-Garlic paste – 1/2 tbsp

Red chili powder – 1 tbsp

Thick Yogurt – 5 tbsp, lightly whisk using a spoon before adding 

Coriander leaves for garnish 

For paste:

Fenugreek seeds – 1/4 tsp

Onions – 1 medium, roughly chopped

Green chilies – 1

Coriander seeds – 1 tbsp (optional if your adding later as a powder)

Red dried chilies – 2

Turmeric powder – 1/4 tsp

Thick Yogurt – 1 tbsp

Water – 1 cup

For the meat balls:

Onions – 1 small, chopped finely

Ginger-Garlic paste – 1 tbsp

Coriander leaves – 1 tbsp

Red chili powder – 1 tbsp

Stew powder – 1 tsp

Eggs – 1 

Thick Yogurt – 1 tbsp

Gram flour – 1 tbsp

Salt – 1/2 tsp

 

Directions

1. To the mince meat, add the ingredients mentioned under meat balls. Mix well with a spoon and set aside for 20 – 30 minutes. Make round balls of 4-5 cm diameter. Reserve for later.

onions chopped

Finely chopped Onions

meat ball ingredients

Meat balls

Beef balls

2. Heat 1 tbsp ghee on medium. Add the fenugreek seeds and onions (mentioned under paste). Fry for 3-4 minutes or until the onions are slightly brown. Let it cool.

Onions, fenugreek seeds

3. In a blender add little water, the fried mixture, red chili, green chili, yogurt, turmeric powder.

curry paste, blender

4. Using a deep sauce pan heat 2 tbsp ghee. Add the paste from the blender and fry for 1 minute. Add the reserved paste along with the water. 

 

5. Add cumin seeds, stew powder, ginger-garlic, red chili powder, 1/2 tsp salt, coriander powder, whisked yogurt. Add more water if necessary (curry must be thick). Mix well. Leave it on medium heat to boil.

curry paste

6. Add the meat balls one by one. Cover and cook to boil. Keep it on low to cook for another 5 minutes. 

beef meat ball

Garnish with coriander leaves before serving. 

Beef Meatball Curry

 

 

 

 

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September 26, 2016
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