How To make Curried Vegetable Stew with Tamarind& Coconut Milk
**TAMARIND PUREE** 3 ounces tamarind pulp
seedless
1 cup water :
boiling
**CURRY** 2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground fenugreek seed
1/2 teaspoon ground turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon cinnamon
2 whole star anise
OR a dash of fennel seed 3 tablespoons vegetable oil finely chopped
1 large yellow onion
sliced lengthwise into 1/8" slices :
(about 1 1/4 cups) 2 teaspoons finely chopped gingerroot
3 cloves garlic chopped
6 whole red Thai chiles
stemmed and thinly sliced crosswise 1 large red bell pepper :
seeded
cut into 1-inch thick slices 3 cups bite-sized cauliflower florets
4 ounces portobellos or shiitakes mushrooms sliced 1/4"
thick OR other flavorful fresh mushrooms 1/2 teaspoon salt :
or more to taste
14 ounces coconut milk
1 cup water
1 1/2 cups cooked garbanzo beans or yellow lentils
OR channa dal 2 cups snow peas or sugar snap peas fresh or frozen
3 tablespoons chopped cilantro :
up to 4
Place the tamarind in a bowl and cover with boiling water. Crush with a fork and set aside to soften for 1 to 2 hours, breaking up the pulp occasionally. Put through a sieve, using a spoon or spatula to push through the pulp. Discard the fibrous material in the sieve. Measure 1/3 cup of tamarind puree and set aside.
Combine the spices in a small bowl and set aside.
Heat the oil over medium heat in a heavy 4 quart pot with tight fitting lid. When it is hot, add the onion, ginger, garlic, and chiles, and cook, stirring, until the onion is softened, about 5 minutes. Add the spices and cook stirring until fragrant, about 3 minutes. Add the red bell pepper, cauliflower, and mushrooms, and sprinkle with salt. Stir the spices, and continue to cook, stirring, for 5 minutes. Increase the heat to high, and add the tamarind puree, coconut milk, and water to the pan. Bring to a simmer, then reduce the heat and simmer gently for 20 minutes, stirring occasionally. Add the garbanzo beans and simmer for 10 minutes until the vegetables are just tender. Add the peas and simmer for 5 minutes until they are just tender. Remove the star anise. Add salt to taste and sprinkle with cilantro.
How To make Curried Vegetable Stew with Tamarind& Coconut Milk's Videos
Coconut and tamarind prawn curry #food #foodchannel #prawnrecipe #curry #yummyfood
Prawn Coconut curry ????
Prawn coconut curry ????
Prawn curry made with roasted spices, coconut milk it’s spicy, sour that comes from kokum, tamarind & vinegar.
Served with steamed rice or red fat rice with cabbage bhaji & papad.
Believe me! You will have a truly satisfying lunch/dinner
Ingredients
500g prawns medium size cleaned & Deveined
Dry roast spices
5 guntur dry red chillies
4 Kashmiri red chillies seed removed
-1 tbsp coriander seeds
-1/2 tsp mustard seeds
-1 tbsp poppy seeds
-1/4 tsp fenugreek seeds
-1/4 tsp fennel seeds
-1/4 tsp ajwain
-1/2 tsp cumin
-Slightly dry roast all the spices and add to a small grinder.
-Now dry roast 2 tbsp chopped onion, 1” ginger,2 small garlic fry till raw smell goes away and add to a small grinder along with spices
-Add lemon size soaked tamarind
1/4 tsp turmeric powder, salt
Add very little water Coarsely blend and transfer to a big jar.
-Add 1/2 grated coconut add water little at a time and blend to a smooth masala, you will see the paste changing color & turning to a deep orange
-pour the ground coconut masala to a deep dish, add very little water to the grinder & swirl it to get all the masala
(if the curry is too thick add little water), add 1 kokum bring it to a boil cover & simmer for 10 minutes
-Once the curry has boiled well add deveined & cleaned prawns let it simmer for 2 minutes
-Add thick coconut milk continue to simmer 2 minute, keep stirring
-Add seasoning:heat oil add 1/2 chopped onion fry until golden, add 2 spring curry leaves.
-Pour this seasoning over the prawns coconut curry mix once
-Enjoy!! With steamed rice/red rice, cabbage bhaji & papad
-Perfect satisfying lunch/ dinner
Vinod stainless steel master chef 3 pcs cookwear set kadai
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(ENG SUB) Resep Mami: Gulai Kepala Ikan
Hmmm.. gulai kepala ikan mami lembut & berasa banget! Cobain resep mami sekarang!
BAHAN-BAHAN
Kepala ikan & ikan: 1 kepala ikan, 100 gram badan
Udang: 150 gram
Bawang merah: 8
Bawang putih: 8
Kemiri: 8
Cabe besar: 8
Cabe rawit: sesuai selera
Lengkuas: 6cm
Jahe: 3cm
Kunyit: 3cm
Air Jeruk nipis: 2 sdm
Santan kental: 200ml
Santan encer: 800ml
Daun salam: 4-5 lembar
Daun purut: 4 lembar
Daun kunyit: 1 lembar
Daun kari: 10 lembar
Daun kemangi (optional)
Serai: 4 batang
Gula: 3 sdm
Garam: 1.5 sdm
Sambal dasar: sesuai resep Mami (
Asam Jawa (optional)
Love,
Lilly & Mel
#DoyanResepMami
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Coconut Milk Fish Curry is one of our favorite and delicious fish recipes... It is so easy to make. Do try it and you will enjoy it. It is best served with rice but you eat it with bread as well. Best accompanied with some vegetables too like ladyfingers...
Easy Fish curry with coconut ???????? Simple & Tasty
#tamil #telugu #fishcurry #fish #fishfry #fishing #usavlogger #usa #curry #easyrecipe #easyrecipes #simplerecipe #cooking #cook #cookingvideo #cookwithme
Easily make this curry with any Fish. We made this with Tilapia, a widely available fish in USA super markets.
Okra Chickpea’s Tamarind Curry! Enjoy with all types of breads!
Okra Chickpea’s Tamarind Curry! Enjoy with all types of breads!
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