Curry rice with broccoli and cashew nuts
For 4 persons

Ingredients

1 pack of Norwegian shrimp 100 grams (frozen)
1 onion
1 Walmsley (approx. 150 grams)
300 grams broccoli
3 tablespoons oil
1.1/2 tablespoon curry powder
300 gram parboiled Rice
100 gram raisins
1 Kruidenbouillon tablet
100 gram salted cashew nuts
1 Banana

Instructions

(Allow shrimp to thaw in about 1 hour.)

Onion peeling and sniping.

Carrot clean, wash and slice. Broccoli cleaning and washing.

To divide roses into small rosettes. Stalk Slice.

Prepare: In frying pan to heat oil. Onion with curry powder for about 2 minutes gently fruit.

Put the rice through it and bake in about 2 minutes glassy.

Add carrot and raisins. broth tablet above crumble. 1/2 liters Add water.

Rice mixture in approx. 20 minutes cook gently cooked.

After about 10 minutes add broccoli. To create shrimp and cashew nuts by rice and to warm it up for about 2 minutes.

Meanwhile, peel and slice banana. From fire off banana gently to create curry rice.

Serve with mixed lettuce.


Preparation: Prepare approx. 10 minutes (and approx. 1 hour of waiting time): approx. 30 minutes.

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Rendang Daging recipe

Ingredients

Kerisik
50g (2oz) ground coconut

Spice Paste
6 shallots, peeled
2.5cm (1in) piece of galangal,
peeled
2.5cm (1in) piece of ginger,
peeled
3 stalks of lemongrass,
crushed
4–5 cloves of garlic, peeled
10 dried chillies, soaked in
warm water and seeded

Curry
1 tbs oil
1 cinnamon stick
4 cloves
4 star anise
3 cardamom pods
750g (1½lb) lean beef, cut into
cubes
1 stalk lemongrass, cut into
pieces and crushed
1 cup (250mL) coconut milk
2 tsp tamarind juice
1 cup (250mL) water
6 tbs kerisik
1 tbs palm sugar
6 kaffir lime leaves, finely
chopped
Salt to taste
Rice to serve

Instructions

1 To make the kerisik, toast the ground
coconut in a dry pan until it turns light brown,
then blend in a spice mill or mortar and pestle
to produce a thick, oily paste.

2 For the spice paste, grind the shallots and
other spice ingredients in a blender or mortar
and pestle to create a fine paste.

3 For the curry, heat the oil in a pan and add
the spice paste, cinnamon, cloves, star anise
and cardamom and fry for a minute or so to
release the aromas.

4 Add the beef and crushed lemongrass and
stir-fry until the meat is browned.

5 Add the coconut milk, tamarind juice and
water and simmer until the meat is almost
cooked.

6 Add the kerisik, palm sugar, kaffir lime
leaves and salt to taste, then cover the pan
and cook on low heat for 1–1½ hours, until
the meat is tender and the liquid has almost
all been absorbed.

7 Leave overnight to mature the flavours, then
warm and serve with rice.

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Fish in Yoghurt Curry recipe

SERVES 4

Ingredients

1 kg (2 lb 4 oz) skinless, firm white fish fillets

3 tablespoons oil

1 onion, chopped

2 tablespoons finely chopped ginger

6 garlic cloves, crushed

1 teaspoon ground cumin

2 teaspoons ground coriander

¼ teaspoon ground turmeric

1 teaspoon garam masala

185 g (6½ oz/¾ cup) Greek- style yoghurt

4 long green chillies, seeded, finely chopped

coriander (cilantro) leaves, to serve.

Instructions

Cut each fish fillet into four pieces and thoroughly pat them dry.

Heat the oil in a heavy-based frying pan over low heat and fry the onion until softened and

lightly browned. Add the ginger, garlic and spices and stir for 2 minutes.

Add

the yoghurt and green chilli and bring to the boil, then cover and simmer for 10

minutes.

Slide in the pieces of fish and continue to simmer for 10–12 minutes, or until the

fish flakes easily and is cooked through. Don’t overcook or the fish will give off

liquid and the sauce will split.

Garnish with coriander leaves and serve immediately. If you let the dish sit, the

fish may give off liquid and make the sauce more runny.

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Tiger Prawn Curry With Lemongrass recipe
Serves 6 Preparation 10 minutes Cooking 10 minutes

Ingredients

1 large red onion, sliced
½ cup (125 ml) oil
2 cloves garlic, minced
1-in (2.5-cm) piece peeled and
minced fresh ginger
3 fresh green chili peppers,
deseeded and minced
1 stalk lemongrass, trimmed, with
tough outer leaves removed, and chopped
2 tablespoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
Salt to taste
1 teaspoon freshly-ground black pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground clovesOne 14-oz (400-ml) can coconut milk
2 lbs (1 kg) jumbo tiger prawns or
jumbo shrimp (about 24 total), shelled and deveined

Instructions

1 Add the onion and oil to a large saucepan. Cover and cook on medium-high heat, stirring occasionally until slightly brown. Add the remaining ingredients except the coconut milk and prawns or shrimp and cook over medium heat, stirring occasionally, about 5 to 7 minutes.

2 Pour in the coconut milk and bring the sauce to a boil, stirring. Add the prawns and simmer uncovered, stirring occasionally until just cooked through, 3 to 5 minutes. Serve hot.

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Chicken Curry with fruit recipe

Ingredients


350 g chicken breast
4 ginger balls
2 apples
3 tbsp oil
2 onions, chopped
1 garlic clove, finely chopped
½ tbsp grated ginger root
2 tbsp Curry
4 pineapple slices (canned), chopped 1 banana, sliced
100 g raisins
2 tbsp ginger juice
½ dl pineapple juice
1 tbsp soy sauce
salt and pepper (freshly ground)

Instructions

Cut the chicken into pieces of 3 cm. Cut the ginger balls. Peel the apples, remove the cores and cut them into pieces.

Heat the oil in the wok and stir fry the chicken around Brown. Add the onion, garlic, ginger root and Curry and stir fry everything about 4 minutes. Add the rest of the ingredients and let it all simmer for 5 minutes. Bring the curry to taste with salt and pepper.
Spoon the curry in a big warm bowl and serve the Court directly. Serve with green beans and rice (basmati).

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Coconut-Curry Chicken

Ingredients

Nonstick cooking spray
1 lb. skinless, boneless chicken thighs, cut into bite-size pieces
1 15-oz. can unsweetened light coconut milk
2 Tbsp. red curry paste
1 Tbsp. natural peanut butter
1 Tbsp. reduced-sodium soy sauce
2 cups green beans, halved lengthwise if large
2 medium carrots, cut into thin bite-size strips
1 medium red sweet pepper, cut into thin strips
1⁄3 cup snipped fresh cilantro 1⁄4 cup sliced green onions
2 cups hot cooked brown rice
Lime wedges

Instructions

1. Coat an extra-large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; cook until no longer pink, stirring frequently. Stir in the next four ingredients (through soy sauce) until combined; add the next
three ingredients (through sweet pepper).

2. Bring to boiling; reduce
heat. Simmer, uncovered, 10 to 15 minutes or until vegetables are tender, stirring occasionally. Stir in cilantro and green onions. Serve over rice with lime wedges. Makes 4 servings (1 cup chicken mixture and
1⁄2 cup rice each).

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