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.
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Easily make this curry with any Fish. We made this with Tilapia, a widely available fish in USA super markets.
Kerala Specials: Episode : 1 Malabar Fish Curry | Kerala Fish Curry | Coconut Milk Fish Curry
Hi friends, I am planning to do a series of Kerala Special recipes. So, the first video is Malabar Fish Curry. This delicious curry is made with spiced coconut milk. It is usually served with rice or kappa (tapioca). I have used red snapper but you can use any fish you like. Do try this and let me know your feedback. DO SUBSCRIBE FOR AKKARAI SEEMAIYILE.
Ingredients:
Fish - 200 g
Pearl onions - 7 or 8
Coconut - ½ cup
Fennel seeds - 1 tsp
Tamarind - a small lemon sized
Coconut oil - 3 tbsp
Mustard seeds - ¼ tsp
Urad dal - ¼ tsp
Red chilies - 3
Green chili - 1
Curry leaves - few
Ginger garlic paste - 1 tbsp
Tomato - 1
Turmeric powder - ¼ tsp
Chili powder - ½ tsp
Coriander powder - ½ tsp
Cumin powder - ¼ tsp
Method:
Wash the fish pieces well and keep it aside. Soak the tamarind in a cup of water. Grind the coconut and fennel seeds together with some lukewarm water and extract milk out of it. Chop the pearl onions and tomato. Heat a pan, add coconut oil. Once it is hot, add mustard seeds, urad dal, red chilies and curry leaves and let them splutter. Add chopped onions and saute them until it gets translucent. Add mashed green chili and saute. Add ginger garlic paste and saute until the raw smell leaves. Add the chopped tomato and saute until it gets mushy. Add turmeric, chili, coriander, cumin powders and saute them for a minute. Add tamarind water, mix and let it come to a boil. Add salt to taste. Add the coconut milk and mix. Add the fish pieces, cover and cook for 5 minutes on a medium flame. Add some fresh coriander leaves on top. Serve it with hot rice.
DO SHARE YOUR FEEDBACK. IF YOU LIKE THE VIDEO LIKE, SHARE, COMMENT AND SUBSCRIBE TO AKKARAI SEEMAIYILE.
MY OTHER RECIPES:
Paneer Butter Masala :
Poha Upma:
Masala Peanuts:
Paneer Pulao:
Egg Kurma:
Mushroom Masala Dosa:
Rice Bonda:
Mint Pulao:
Vegetable Maggi:
Spinach Omelette:
Chicken Curry:
Coconut Milk Rice:
Sweet Potato Coconut Milk Dumplings:
Ghee Rice:
Mutton Gravy:
Sweet Potato Bonda:
Chettinad Garlic Curry:
Chicken Pasta:
Ginger Chutney:
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TASTY Aubergine and Courgette Curry, with Peanut & Coconut | Vegan Recipe
A tasty mild curry - unless you beef it up! Totally plant-based & therefore a vegan recipe.
Made with my own vegetables from the plot.
AUBERGINE & COURGETTE CURRY
INGREDIENTS
Oil for frying
1 Aubergine, cut into large chunks
1 Courgette, cut into large chunks
2 Onions, chopped
2 Garlic cloves, crushed
A thumb of ginger, finely grated
1tsp Cumin seeds
1tsp Coriander seeds crushed
1tsp Turmeric
½tsp Chilli powder
400ml Half-fat coconut milk
1TBSP Tamarind paste
1TBSP Peanut butter
Coriander and/or breads or rice to serve
METHOD
Heat about a TBSP of oil in a pan.
Cook the aubergine and courgette until soft and golden.
Remove from the pan once they are done and dry on a piece of kitchen tissue.
Add the onion to the same pan and cook until soft and just golden.
Add the garlic and ginger and cook for a minute.
Add the spices and cook for 2 minutes.
Pour in the coconut milk and add the tamarind & peanut butter.
Simmer gently until the peanut butter dissolves.
Put the aubergine & courgette back in and simmer for 15 minutes.
Stir through some coriander and serve with bread or rice.
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Equipment used in this video:
Bamboo Chopping Board:
Le Creuset Toughened Non-Stick Saucepan Set:
Tefal Everyday Induction Hob:
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Aubergine and Courgette Curry, with Peanut & Coconut
#ddu #curry #homecooking #vegancurry #vegancooking #plantbasedrecipe
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