INDONESIAN KARI AYAM & BEEF RENDANG

 

Two Indonesian recipes featuring curry:

**1. Indonesian Chicken Curry (Kari Ayam):**

Ingredients:

- 1 kg chicken pieces, bone-in and skin-on

- 2 tablespoons vegetable oil

- 2 onions, finely chopped

- 4 cloves garlic, minced

- 1-inch piece of ginger, grated

- 2 stalks lemongrass, bruised

- 2 bay leaves

- 1 cinnamon stick

- 4 cardamom pods

- 4 cloves

- 1 teaspoon turmeric powder

- 1 tablespoon coriander powder

- 1 teaspoon chili powder (adjust to taste)

- 1 can (400ml) coconut milk

- Salt and pepper to taste

- Fresh cilantro leaves for garnish

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until softened and translucent.

2. Add the minced garlic and grated ginger to the pot and cook for another 2 minutes until fragrant.

3. Add the chicken pieces to the pot and cook until browned on all sides.

4. Stir in the turmeric powder, coriander powder, and chili powder, and cook for another minute until the spices are fragrant.

5. Pour in the coconut milk and add the lemongrass, bay leaves, cinnamon stick, cardamom pods, and cloves to the pot.

6. Season with salt and pepper to taste. Bring the curry to a simmer, then reduce the heat to low and cover the pot.

7. Let the curry simmer gently for about 30-40 minutes, stirring occasionally, until the chicken is cooked through and tender.

8. Once the chicken is cooked, remove the lemongrass, bay leaves, cinnamon stick, cardamom pods, and cloves from the pot.

9. Garnish the Indonesian chicken curry with fresh cilantro leaves before serving.

10. Serve hot with steamed rice or Indonesian flatbread (roti canai).

**2. Indonesian Beef Rendang:**

Ingredients:

- 1 kg beef, cut into cubes

- 2 tablespoons vegetable oil

- 4 shallots, finely chopped

- 6 cloves garlic, minced

- 1-inch piece of ginger, grated

- 2 stalks lemongrass, bruised

- 4 kaffir lime leaves

- 1 cinnamon stick

- 4 cardamom pods

- 4 cloves

- 1 teaspoon turmeric powder

- 2 tablespoons coriander powder

- 1 teaspoon chili powder (adjust to taste)

- 1 can (400ml) coconut milk

- Salt and pepper to taste

- Fresh cilantro leaves for garnish

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped shallots and sauté until softened and translucent.

2. Add the minced garlic and grated ginger to the pot and cook for another 2 minutes until fragrant.

3. Add the beef cubes to the pot and cook until browned on all sides.

4. Stir in the turmeric powder, coriander powder, and chili powder, and cook for another minute until the spices are fragrant.

5. Pour in the coconut milk and add the lemongrass, kaffir lime leaves, cinnamon stick, cardamom pods, and cloves to the pot.

6. Season with salt and pepper to taste. Bring the curry to a simmer, then reduce the heat to low and cover the pot.

7. Let the beef rendang simmer gently for about 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.

8. Once the beef is cooked, remove the lemongrass, kaffir lime leaves, cinnamon stick, cardamom pods, and cloves from the pot.

9. Garnish the Indonesian beef rendang with fresh cilantro leaves before serving.

10. Serve hot with steamed rice or Indonesian coconut rice (nasi lemak).

SRI LANKA CURRY STYLE

 

2 Sri Lankan recipes featuring curry:

**1. Sri Lankan Chicken Curry:**

Ingredients:

- 1 kg chicken, cut into pieces

- 2 tablespoons vegetable oil

- 1 onion, finely chopped

- 3 cloves garlic, minced

- 1-inch piece of ginger, grated

- 2 green chilies, sliced (adjust according to spice preference)

- 1 sprig curry leaves

- 2 tablespoons Sri Lankan curry powder

- 1 teaspoon turmeric powder

- 1 teaspoon chili powder (optional, adjust to taste)

- 1 can (400ml) coconut milk

- Salt to taste

- Fresh coriander leaves for garnish

Instructions:

1. Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.

2. Add the minced garlic, grated ginger, sliced green chilies, and curry leaves. Sauté for another 2-3 minutes until fragrant.

3. Add the Sri Lankan curry powder, turmeric powder, and chili powder (if using). Stir well to coat the onions and spices.

4. Add the chicken pieces to the pan and cook until they are browned on all sides, about 5-7 minutes.

5. Pour in the coconut milk and stir to combine. Bring the curry to a gentle simmer.

6. Cover the pan and cook the chicken curry over low heat for about 20-25 minutes, stirring occasionally, until the chicken is cooked through and tender.

7. Taste and adjust the seasoning with salt as needed.

8. Garnish the Sri Lankan chicken curry with fresh coriander leaves before serving.

9. Serve hot with steamed rice or Sri Lankan roti.

**2. Sri Lankan Fish Curry:**

Ingredients:

- 500g firm white fish fillets (such as snapper or cod), cut into chunks

- 2 tablespoons vegetable oil

- 1 onion, finely chopped

- 3 cloves garlic, minced

- 1-inch piece of ginger, grated

- 2 green chilies, sliced (adjust according to spice preference)

- 1 sprig curry leaves

- 2 tablespoons Sri Lankan curry powder

- 1 teaspoon turmeric powder

- 1 teaspoon chili powder (optional, adjust to taste)

- 1 can (400ml) coconut milk

- Juice of 1 lime

- Salt to taste

- Fresh coriander leaves for garnish

Instructions:

1. Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.

2. Add the minced garlic, grated ginger, sliced green chilies, and curry leaves. Sauté for another 2-3 minutes until fragrant.

3. Add the Sri Lankan curry powder, turmeric powder, and chili powder (if using). Stir well to coat the onions and spices.

4. Add the fish chunks to the pan and gently stir to coat them with the spice mixture.

5. Pour in the coconut milk and lime juice. Stir gently to combine.

6. Bring the fish curry to a gentle simmer and cook uncovered for about 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.

7. Taste and adjust the seasoning with salt as needed.

8. Garnish the Sri Lankan fish curry with fresh coriander leaves before serving.

9. Serve hot with steamed rice or Sri Lankan bread.

PAKISTANI CHICKEN KARAHI & ALOO GOSHT

 

2 Pakistani recipes featuring curry:

**1. Chicken Karahi:**

Ingredients:

- 1 kg chicken, cut into pieces

- 3 tablespoons ghee or oil

- 2 onions, finely chopped

- 4 tomatoes, chopped

- 2 tablespoons ginger-garlic paste

- 2 green chilies, slit lengthwise

- 1 teaspoon cumin seeds

- 1 teaspoon coriander seeds

- 1 teaspoon red chili powder

- 1 teaspoon turmeric powder

- 1 teaspoon garam masala

- Salt to taste

- Fresh coriander leaves for garnish

Instructions:

1. Heat the ghee or oil in a karahi or large skillet over medium heat. Add the chopped onions and sauté until golden brown.

2. Add the ginger-garlic paste and green chilies, and sauté for another 2-3 minutes until fragrant.

3. Add the chopped tomatoes and cook until they soften and release their juices.

4. In a separate pan, dry roast the cumin seeds and coriander seeds until fragrant. Grind them to a fine powder using a mortar and pestle or spice grinder.

5. Add the ground cumin-coriander powder, red chili powder, turmeric powder, and salt to the tomato-onion mixture. Cook for a few minutes until the spices are well combined.

6. Add the chicken pieces to the karahi and coat them evenly with the spice mixture. Cook for 5-7 minutes until the chicken starts to brown.

7. Cover the karahi and cook the chicken on low heat for 20-25 minutes or until tender and cooked through, stirring occasionally.

8. Once the chicken is cooked, sprinkle garam masala over it and garnish with fresh coriander leaves.

9. Serve hot with naan or steamed rice.

**2. Aloo Gosht (Potato and Meat Curry):**

Ingredients:

- 500g mutton or beef, cut into chunks

- 3 potatoes, peeled and cut into quarters

- 3 tablespoons ghee or oil

- 2 onions, finely sliced

- 2 tomatoes, chopped

- 2 tablespoons ginger-garlic paste

- 2 green chilies, slit lengthwise

- 1 teaspoon cumin seeds

- 1 teaspoon coriander seeds

- 1 teaspoon red chili powder

- 1 teaspoon turmeric powder

- 1 teaspoon garam masala

- Salt to taste

- Fresh coriander leaves for garnish

Instructions:

1. Heat the ghee or oil in a large pot over medium heat. Add the sliced onions and sauté until golden brown.

2. Add the ginger-garlic paste and green chilies, and sauté for another 2-3 minutes until fragrant.

3. Add the chopped tomatoes and cook until they soften and form a thick gravy.

4. In a separate pan, dry roast the cumin seeds and coriander seeds until fragrant. Grind them to a fine powder.

5. Add the groundcumin-coriander powder, red chili powder, turmeric powder, and salt to the tomato-onion mixture. Cook for a few minutes until the spices are well combined.

6. Add the mutton or beef chunks to the pot and coat them evenly with the spice mixture. Cook for 5-7 minutes until the meat starts to brown.

7. Add enough water to cover the meat and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 1-1.5 hours or until the meat is tender, stirring occasionally.

8. Once the meat is almost tender, add the quartered potatoes to the pot. Cook for another 20-25 minutes or until the potatoes are cooked through and the curry has thickened.

9. Sprinkle garam masala over the curry and garnish with fresh coriander leaves before serving.

10. Serve hot with naan or steamed rice.

These traditional Pakistani curry recipes, Chicken Karahi and Aloo Gosht, are sure to delight your taste buds with their rich flavors and aromatic spices, offering a glimpse into the vibrant culinary heritage of Pakistan. Enjoy these hearty and comforting dishes with family and friends, and savor the warmth and hospitality of Pakistani cuisine.

INDIAN CURRY STYLE

 

Recipe 1: Indian Chicken Curry

Ingredients:

- 500g chicken, cut into bite-sized pieces

- 2 onions, finely chopped

- 2 tomatoes, chopped

- 3 cloves garlic, minced

- 1-inch piece of ginger, grated

- 2 green chilies, slit lengthwise

- 1 teaspoon cumin seeds

- 1 teaspoon coriander powder

- 1 teaspoon turmeric powder

- 1 teaspoon chili powder (adjust to taste)

- 1 teaspoon garam masala

- Salt to taste

- 2 tablespoons vegetable oil

- Fresh cilantro leaves for garnish

Instructions:

1. Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.

2. Add chopped onions to the pan and sauté until they turn golden brown.

3. Add minced garlic, grated ginger, and slit green chilies to the pan. Sauté for a couple of minutes until the raw smell disappears.

4. Add chopped tomatoes to the pan and cook until they turn mushy and the oil starts to separate from the masala.

5. Now add the dry spices – coriander powder, turmeric powder, chili powder, and salt. Mix well and cook for a minute.

6. Add the chicken pieces to the pan and coat them with the masala mixture. Cook for 5-7 minutes until the chicken starts to brown.

7. Pour in enough water to cover the chicken pieces. Bring to a boil, then reduce the heat to low and let the curry simmer for 15-20 minutes until the chicken is cooked through and the gravy thickens.

8. Sprinkle garam masala over the curry and give it a final stir. Adjust salt and spice levels according to your taste.

9. Garnish with fresh cilantro leaves and serve hot with steamed rice or naan bread.

Recipe 2: Indian Vegetable Curry (Vegan)

Ingredients:

- 2 potatoes, peeled and cubed

- 1 cup cauliflower florets

- 1 cup green peas

- 1 onion, finely chopped

- 2 tomatoes, chopped

- 3 cloves garlic, minced

- 1-inch piece of ginger, grated

- 2 green chilies, slit lengthwise

- 1 teaspoon cumin seeds

- 1 teaspoon coriander powder

- 1 teaspoon turmeric powder

- 1 teaspoon chili powder (adjust to taste)

- 1 teaspoon garam masala

- Salt to taste

- 2 tablespoons vegetable oil

- Fresh cilantro leaves for garnish

Instructions:

1. Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.

2. Add chopped onions to the pan and sauté until they turn golden brown.

3. Add minced garlic, grated ginger, and slit green chilies to the pan. Sauté for a couple of minutes until the raw smell disappears.

4. Add chopped tomatoes to the pan and cook until they turn mushy and the oil starts to separate from the masala.

5. Now add the dry spices – coriander powder, turmeric powder, chili powder, and salt. Mix well and cook for a minute.

6. Add the cubed potatoes, cauliflower florets, and green peas to the pan. Stir to coat them with the masala mixture.

7. Pour in enough water to cover the vegetables. Bring to a boil, then reduce the heat to low and let the curry simmer for 15-20 minutes until the vegetables are tender and the gravy thickens.

8. Sprinkle garam masala over the curry and give it a final stir. Adjust salt and spice levels according to your taste.

9. Garnish with fresh cilantro leaves and serve hot with steamed rice or roti.

These recipes capture the essence of traditional Indian folk food, with rich, aromatic flavors that are sure to satisfy both vegetarians and meat lovers alike. Enjoy experimenting with different combinations of spices and ingredients to create your own unique variations of these classic Indian curry dishes.

WELCOME TO THIS JOURNEY

 

Welcome to "Asian Curry," your ultimate culinary journey through the rich and diverse world of curry across Asia. From the fragrant and complex blends of spices in Indian curries to the fiery and aromatic flavors of Thai and Sri Lankan varieties, curry holds a special place in the hearts and palates of people across the continent. This blog is dedicated to celebrating the artistry, tradition, and diversity of Asian curry, while also serving as a platform for the dissemination and preservation of authentic recipes passed down through generations.

Curry, derived from the Tamil word "kari," meaning sauce or gravy, is a culinary tradition that transcends borders and unites cultures across Asia. While its origins can be traced back to the Indian subcontinent, curry has evolved and adapted over centuries as it spread to countries such as Pakistan, Vietnam, Cambodia, Thailand, Myanmar, and Sri Lanka, each adding its own unique twist and interpretation to this beloved dish.

In India, curry is more than just a meal—it's a cultural institution, deeply ingrained in the country's history, heritage, and daily life. From the rich and creamy textures of butter chicken to the fiery heat of vindaloo, Indian curries encompass a wide spectrum of flavors, ingredients, and regional variations that reflect the country's diverse culinary landscape. Whether savoring a hearty bowl of lentil dal or indulging in a decadent biryani, Indian curry captivates the senses and transports diners to the bustling streets of Delhi or the tranquil backwaters of Kerala.

In neighboring Pakistan, curry takes on a similar significance, serving as a cornerstone of Pakistani cuisine and a symbol of hospitality and generosity. Pakistani curries are known for their bold and robust flavors, often featuring tender meats or vegetables simmered in fragrant spices and rich gravies. From the aromatic aromas of chicken karahi to the comforting warmth of aloo gosht, Pakistani curry is a celebration of flavor and tradition that brings families and communities together.

Venturing further east, the flavors of Asian curry take on new dimensions and complexities, influenced by the unique culinary traditions of countries like Vietnam, Cambodia, and Thailand. In Vietnam, curry is often infused with delicate herbs and spices, creating fragrant and aromatic broths that pair perfectly with tender meats, seafood, or tofu. Cambodian curry, meanwhile, is characterized by its subtle sweetness and creamy textures, with coconut milk serving as a key ingredient in many traditional recipes.

Thailand's curry, on the other hand, is renowned for its bold and vibrant flavors, featuring a harmonious blend of spicy, sour, sweet, and salty elements that tantalize the taste buds and leave a lasting impression. From the fiery heat of red curry to the milder tones of green curry, Thai curries showcase the country's rich culinary heritage and commitment to using fresh, locally sourced ingredients.

Traveling further south, the curry of Sri Lanka offers a unique fusion of flavors and influences, blending elements of Indian, Malay, and Dutch cuisines to create a truly distinctive culinary experience. Sri Lankan curries are known for their intense spiciness and complex flavor profiles, with ingredients like cinnamon, cardamom, and cloves adding depth and richness to every dish.

In Myanmar, curry is a staple of Burmese cuisine, with dishes ranging from the mild and fragrant to the fiery and pungent. Burmese curries often feature a variety of meats and vegetables cooked in aromatic spice pastes and served with rice or noodles, creating hearty and satisfying meals that reflect the country's diverse cultural heritage.

As we embark on this culinary journey through the world of Asian curry, let us celebrate the rich tapestry of flavors, traditions, and stories that make each dish unique. From the bustling streets of Mumbai to the tranquil rice paddies of Cambodia, curry connects us to the vibrant cultures and communities of Asia, reminding us of the universal language of food and the power of shared meals to bring people together. So join us as we explore the tantalizing world of Asian curry, one delicious bite at a time.