Curry recipes | Hamronepal

Nepali chicken curry

Ingredients

1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 boneless skinless chicken breasts, cubed
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
3 tablespoons vegetable oil
2 cloves garlic minced
1 tablespoon fresh ginger minced
1 teaspoon ground cumin
4 dried red chilies seeded and minced
2 bay leaves
1 large onion chopped
2 cups chicken stock
2 large tomatoes chopped
Handful of fresh cilantro leaves coarsely chopped

Instructions

Mix together the turmeric, pepper and salt.
Rub the turmeric black pepper, and salt all over the chicken and let marinate in the refrigerator, covered, for 30 minutes.
In a small skillet over medium heat, dry-roast the mustard seeds for a few seconds, or until they are fragrant.
Remove from the skillet and repeat with the fenugreek seeds.
Be careful not to burn the spices.
Combine the mustard seeds and fenugreek seeds in a mortar and pestle or spice grinder and grind into a coarse powder.
Heat the oil in a pot or large saucepan over medium-high heat.
Add the garlic, ginger, ground spice mixture, cumin, chilies, and bay leaves and stir to combine.
Add the onion and saute until slightly translucent.
Drop in the marinated chicken and stir-fry for 4 minutes, then add the stock and tomatoes. Bring to a boil, then decrease the heat and simmer gently for 30 minutes.
Sprinkle with the chopped cilantro.
Serve with cooked white rice.

Now it is ready to serve.

Indian chicken curry

Ingredients

1/2 chicken
2/3 tablespoons oil
3 medium onions fine chopped
1/2 green chilies slit
1 tablespoon ginger garlic paste or minced ginger garlic
2 medium tomatoes fine chopped
3 tablespoons of yogurt
1/2 to 3/4 teaspoon salt ( as your taste)
1/2 to 1 cup hot water or coconut milk
2 tablespoon coriander leaves or mint leaves finely chopped
1/4 tablespoon turmeric powder
1 tablespoon red chili powder
1 tablespoon garam masala
1 tablespoon coriander powder
1 bay leaf
4 cloves
2 inch cinnamon piece
3 green cardamom

Instructions

First heat oil in deep pan, then add whatever whole spices you have -bay leaf, cinnamon, cloves and green cardamoms. Fry them till you get an aroma, just for a minute.
Add chopped onions and chillies. Saute till the onions turn deep golden in color.
Next add ginger garlic paste and saute till you get a nice aroma. This just takes about a minute.
Then add tomatoes, turmeric and salt. Mix well and cook until the tomatoes turn soft and mushy.
Pour yogurt, red chili powder, garam masala and coriander powder.
On a low heat, cook until the mixture smells good and the raw smell goes away.
Add chicken and coriander leaves. Gry till the chicken turns white or pale in color. This takes around 3 minutes.
Cover and cook on a low heat for 3 to 4 minutes. This step is very important as the chicken absorbs all the flavours of the spices.
Meanwhile in a separate pot, heat up 1 cup water. Using cold water most times toughens the chicken so it is good to use hot water.
Pour hot water just enough to make a thick Curry. Do not add too much water. Chicken curry will become runny. Sometimes chicken lets out lot of moisture. So use only as needed.
Cover and cook on a medium to low flame till the chicken is soft cooked and the curry turns thick.
Taste the curry and add more salt if needed.
You can also add another 1/2 tablespoon garam masala at this stage if you feel it is less in flavours.
Cover and cook on a low fame for 3 to 5 minutes. When the chicken is cooked completely it will fall off the bone easily.
Lastly garnish with coriander leaves, cover and off the heat. Serve chicken curry with Basmati rice or Jeera rice.

Now it is ready to serve.

Nepali mutton curry

Ingredients

1/2 kg Mutton
1 Onion
2 Tomatoes
4 Cloves (Laung)
1 tablespoon Ginger Garlic Paste
4 Cardamom (Elaichi) Pods/Seeds
1 Cinnamon Stick (Dalchini)
3 Bay leaves (tej patta)
1 tablespoon Meat masala
1 teaspoon Garam masala powder
1 teaspoon Methi Seeds (Fenugreek Seeds)
1 teaspoon Red Chilli powder
1 teaspoon Turmeric powder (Haldi)
Oil , as required
Salt , to taste

Instructions

To begin making the Nepalese Mutton Curry recipe, in a pressure cooker, heat 2 tablespoons of vegetable oil and add cloves, green cardamom, cinnamon, bay leaves and then fenugreek seeds. Fry them for around 15-20 seconds in medium heat until aroma starts to develop.
Add finely chopped red onion and fry until it becomes soft and starts changing color. Add ginger and garlic paste and turmeric powder and fry further for around a minute.
Add chopped mutton and cook it for around 5-6 minutes with occasional stirring.
By now the meat starts to become brown. Add the required salt, meat masala and red chili powder. Cook it for around 2 minutes with occasional stirring and add diced tomato. Cook it further for around 4-5 minutes until the diced tomato becomes soft and dissolved in the curry, and oil starts to separate from the masala.
Add garam masala, stir it and add a cup of water. Put the lid of the pressure cooker and cook it for around 15 minutes (around 4 whistle) in low heat (if you are not using the pressure, cook the curry for around 25-30 minutes in low heat with lid on). Turn off the heat and let the cooker cools down until the steam in the pressure cooker releases completely. It will take around 5-10 minutes depending upon the surrounding temperature.
Take the lid off, add a tbs of butter or ghee and give it a stir. If you want to make more gravy or soup, add more water and bring it to boil in low heat. Garnish with fresh coriander before serving.
Serve Nepalese Mutton Curry with Steamed Rice or Jeera Rice for a weekend night dinner.

Now it is ready to serve.

Indian mutton curry

Ingredients

4 tablespoons vegetable oil (or canola oil or sunflower cooking oil)
2 large onions, sliced thin
2 large tomatoes, diced
2 tablespoons garlic paste
1 tablespoon ginger paste
2 teaspoons garam masala powder
2 teaspoons coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
2 pounds goat (or sheep leg), cut into bite-sized chunks
Kosher salt, to taste
Chopped fresh coriander (cilantro), garnish

Instructions

Gather the ingredients.
Heat the cooking oil in a heavy-bottomed large pan over medium heat.
When hot, add the onions. Sauté until the onions begin to turn a pale golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Turn off the heat but leave the remaining oil in the pan.
Grind the onions into a smooth paste (adding very little to no water) in a food processor. Once smooth, move into a separate container.
Grind the tomatoes and garlic and ginger pastes together in the food processor into a smooth paste. Set aside for later use.
Heat the oil over medium heat leftover from frying the onions and add the onion paste. Saute for 2 to 3 minutes.
Add the tomato, garlic, and ginger paste followed by the garam masala, coriander, cumin, turmeric, and red chili powder. Mix well.
Saute the resulting masala (onion-tomato-spice mixture) until the oil begins to separate from it. This can take up to 10 minutes.
Add the goat or sheep pieces to the masala, season with salt to taste, and stir to fully coat the meat with the masala. Sauté until the goat or sheep is browned well.
Add 1/2 a cup of hot water to the pan and stir to mix well. Bring to a simmer and cover the pan. Cook until the meat is tender. You will need to keep checking on the goat or sheep as it cooks and adding more water to the sauce if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.
When the meat is cooked and the sauce has thickened, garnish with chopped coriander and serve hot.

Now it is ready to serve.

Chicken stew

Ingredients

2 tablespoons butter
2 large carrots, peeled and sliced into coins
1 stalk celery, chopped
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1 tablespoon all-purpose flour
1 1/2 lb. boneless skinless chicken breasts
3 sprigs fresh thyme
1 bay leaf
3/4 lb. baby potatoes, quartered
3 low-sodium chicken broth
Freshly chopped parsley, for garnish

Instructions

In a large pot over medium heat, melt butter. Add carrots and celery and season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add flour and stir until vegetables are coated, then add chicken, thyme, bay leaf, potatoes, and broth. Season with salt and pepper. Bring mixture to a simmer and cook until the chicken is no longer pink and potatoes are tender, 15 minutes.
Remove from heat and transfer chicken to a medium bowl. Using two forks, shred chicken into small pieces and return to pot.
Garnish with parsley before serving.

Now it is ready to serve.

Honey garlic pork chops

Ingredients

½ cup ketchup
2 ⅔ tablespoons honey
2 tablespoons low-sodium soy sauce
2 cloves garlic, crushed
6 (4 ounce) (1-inch thick) pork chops

Instructions

Preheat grill for medium heat and lightly oil the grate.
Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze.
Sear the pork chops on both sides on the preheated grill. Lightly brush glaze onto each side of the chops as they cook; grill until no longer pink in the center, about 7 to 9 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Now it is ready to serve.

Kerala style pork curry

Ingredients

1/2 kg Pork without outer skin layer
1 tsp Turmeric powder
2 - Vinegar
1 1/2 tsp Salt
2 nos Onion finely chopped, big
1 no Tomato finely chopped, medum
4 nos Green chillies slit
Ginger garlic paste - 3 tsp
2 stems Curry leaves
1/2 cup Coriander leaves chopped
1 1/2 tbsp Coriander powder
1 1/2 tbsp Meat masala preferably Eastern Meat Masala
1 tsp Black pepper powder
1/2 tsp Cumin seeds Jeerakam

Instructions

For preparing Kerala Style Pork Curry, cut pork into medium sized pieces and wash thoroughly.
Mix together turmeric powder, salt and drops of vinegar.
Rub the above into the meat by hand.
Heat up a pressure cooker.
Add the above pork along with 1 1/2 glass(about 300 ml) of water.
Pressure cook upto 4 whistles.
Heat about 2 tbsp full of oil in a pan.
Fry onions and saute on high flame, till golden brown.
Add green chillies and ginger-garlic paste, while the onions are getting fried.
Add tomato and saute on a medium flame for about 3 to 4 mins.
Saute, till the tomatoes get mashed up and oil starts separating from the masala.
Add coriander powder followed by meat masala powder, black pepper powder and cumin seeds.
Stir well, till it turns a dark brown colour and little oil start appearing.
When masala is done, add the cooked pork.
Stir, till the pork is completely soaked in the masala.
Cover and cook on a medium flame for approx 10 mins.
Stir occasionally.
Add coriander leaves and curry leaves and stir.
Cook again for another 2 mins.
You have an option to add the coriander leaves after the cooking, the way you like.
Serve Kerala Style Pork Curry hot with white rice or rotti.
You can make it posh if you have some copra pieces with you.
Tips and Tricks:- As I have mentioned it as a bachelor preparation, let me share with you some tips and tricks to save your time and energy.
Vinegar drops are added to absorb salt and turmeric fast into the meat. So no need to soak the meat and keep for hours like in traditional style. :-Start cleaning and cutting onion, while the meat is getting cooked in Pressure cooker. :-Chopping tomato and slitting green chillies can be done while onion is getting fried. Stir the content in the pan in between. :-We need to give certain gap before opening the pressure cooker once after the 4th whistle. The entire frying can be done in that gap, this allows meat inside the cooker correctly cooked in the pressure.

Now it is ready to serve.

Super quick fish curry

Ingredients

1 tbsp vegetable oil
1 large onion, chopped
1 garlic clove, chopped
1-2 tbsp madras curry paste (we used Patak's)
400g can tomatoes
200ml vegetable stock
Icelandic cod fillet, skinned and cut into big chunks
rice or naan bread

Instructions

Heat the oil in a deep pan and gently fry the onion and garlic for about 5 mins until soft. Add the curry paste and stir-fry for 1-2 mins, then tip in the tomatoes and stock.
Bring to a simmer, then add the fish. Gently cook for 4-5 mins until the fish flakes easily. Serve immediately with rice.

Tip

Make it mediterranean
Pesto Fish Stew Fry the onion and garlic until soft, then add the tomatoes and stock along with 2 tbsp red pesto. Bring to a simmer and cook the fish as left, throwing in a handful torn basil leaves just before serving with crusty French bread. Milder?
If you prefer your food a little milder, a less spicy curry paste, such as Korma, will work as well.

Now it is ready to serve.

Fried fish and tomato curry

Ingredients

2 tbsp vegetable oil, plus 2 tsp
2 onions, thinly sliced
8 large vine tomatoes, roughly chopped
4 garlic cloves
thumb-sized piece ginger, roughly chopped
3 tbsp Madras curry paste
165ml can coconut milk
large handful coriander, finely chopped, plus extra sprigs to serve
500g pollack fillets, skinned
6 tbsp plain flour
basmati rice, to serve

Instructions

Heat 2 tsp oil in a pan. Tip in the onions and a pinch of salt. Cook for about 8 mins until soft and golden.
Meanwhile, blitz the tomatoes, garlic and ginger in a food processor to a smooth purée. Add the curry paste to the onions and fry for 3 mins more. Stir in the tomato mix and simmer for 10 mins until thickened. Add the coconut milk and chopped coriander. Simmer again to thicken.
Dust the fish fillets in some seasoned flour. Heat the remaining oil in a non-stick frying pan. Cook the fillets, in batches, over a high heat for 1 min or so on each side, until they begin to brown. Carefully place fish in the tomato mixture and simmer until just cooked through. Scatter over coriander sprigs and serve with rice.

Now it is ready to serve.

Cauliflower and green bean curry

Ingredients

1tbsp rapeseed oil
1 thumb-sized piece of ginger (about 30g), thinly sliced into shreds
1tbsp curry leaves
320g diced butternut squash (prepared weight)
250g baby potatoes, halved or quartered
225g brown basmati rice
red chillies, deseeded and finely chopped
4 garlic cloves, finely grated
1tbsp garam masala
1tsp Chinese five-spice (check the label to make sure there is no added salt)
4 tomatoes, chopped
400g cauliflower, large florets and leaves roughly chopped
2tsp vegetable bouillon powder
320g French beans, trimmed and cut into lengths
150g coconut yogurt
15g fresh coriander, chopped
½ lime, juiced

Instructions

Heat the oil in a large non-stick pan over a low heat. Add the ginger and curry leaves and fry, stirring, for about a minute. Tip in the squash and potatoes, turn the heat up to medium and fry for 5 mins more. Meanwhile, put the rice on to boil for 20 mins until tender.
Scatter the chilli over the squash and potatoes along with the garlic, garam masala and five-spice. Stir briefly, then add the tomatoes, cauliflower, 400ml water and the bouillon powder. Bring to the boil, then cover and simmer for 10 mins. Add the beans and cook for another 10 mins until all the veg is tender, but still holding their shape.
Turn off the heat and stir in the yogurt, coriander and lime juice. Serve half with half the rice. Chill the remaining two portions of curry and rice for another night. Will keep covered in the fridge for up to two days. Reheat the rice in the microwave and the curry in a pan set over a low heat until piping hot.

Now it is ready to serve.

Big barbecue chicken kabab

Ingredients

12 boneless, skinless chicken thighs
500g Greek yogurt
2 lemons, juiced, ½ lemon zested
100ml olive oil
4 garlic cloves, very finely grated or crushed
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp sweet paprika
1 tsp dried oregano
1 tsp dried thyme
1 tsp cayenne pepper
1 tsp crushed black pepper
½ tsp ground cinnamon
2 red onions, halved and finely sliced
4 tomatoes (plum work well) halved and sliced

Instructions

First, whisk all the marinade ingredients together with 1 tsp salt in a large bowl or, better still, a large plastic container that has a lid. Open out each chicken thigh, cover with a piece of baking parchment and flatten it with your hand, then lift off the paper and cut the thigh in half. Tip into the marinade and mix so it’s completely coated. Cover, chill and marinate for at least 1 hr or up to 24 hrs – the longer, the better.
Thread all the chicken onto two skewers so that both skewers go through each piece of meat, packing down tightly as you go to make a compact kebab (see tip, below).
Light a lidded barbecue, and let the flames die down. Once the coals have turned ashen, pile them up on one side with a single layer of coals scattered around the other side. Lay the chicken kebab on the side of the barbecue with only a few coals underneath. Put the lid down and cook for 45 mins, turning every 15 mins. To finish, lift the lid and roll the kebab over to the hotter side to char the meat, turning it every few minutes until well browned and cooked through. Prise the chicken pieces apart in the centre to check they’re cooked, or use a digital cooking thermometer – it should read 70C or more. Leave to rest for 5-10 mins while you cook the pittas (see recipe, opposite). Bring the kebab to the table and carve into thin slices with a serrated knife. Pile the carved meat into the warm pittas, then the sliced red onions and tomatoes, chips and tzatziki.

Now it is ready to serve.

Prawns curry

Ingredients

1 tbsp vegetable or coconut oil
1 onion, finely chopped
2 garlic cloves, crushed
1-inch piece of ginger, grated
2 tomatoes, chopped
½ scotch bonnet chilli (optional)
24-36 whole king prawns, or buy them peeled
1½ tsp turmeric powder
1 tsp ground cumin
½ tsp ground coriander
5 cloves, ground
½ tsp ground fenugreek
1 tsp paprika
½ tsp ground allspice
1 tsp tamarind paste
400ml coconut milk
cooked rice, to serve

Instructions

Heat the oil in a frying pan over a low-medium heat. Add the onion and cook for 15 mins until soft and starting to caramelise, stirring regularly. Add the garlic, ginger, tomatoes and the chilli, if using. Turn the heat up to medium and cook for another 10 mins.
Meanwhile, if you’re using shell-on prawns, prepare them now. Remove the head and, using a pair of scissors, cut down the back of the shell until you reach the last segment of shell that’s attached to the tail. Cut through the top layer of flesh on the back of each prawn so it’s easy to remove the vein – loosen it from the body, then with your fingers as close to the tail as possible, pull gently to remove the vein completely. You can keep the heads and shells to make a stock.
Mix the ground spices and tamarind paste with 2 tbsp water, then add to the onion mix. Cook for 5 mins until the spices are fragrant and most of the water has evaporated.
Stir in the coconut milk and cook for 5-10 mins until reduced to a thick gravy, then tip in the prawns. Cook for 5 mins until they are just pink, then remove from the heat. Serve with rice.

Now it is ready to serve.