curry recipe


Prawn and Tomato Curry

Ingredients:

  • Prawn Cutlets - 500g
  • Ginger Paste - 1 tbsp
  • Garlic Paste - 3/4 tbsp
  • Onions - 2 Medium
  • Green Chilli - slit into 4
  • Garam masala - 1 tsp
  • Tomato Puree - 1/2 cup
  • Diced Tomato - 1/3 cup
  • Chilli Powder - 1 tsp
  • Coriander Powder - 1 tbsp
  • turmeric Powder - 1/2 tsp
  • Peppercorns crushed - 5
  • Lime Juice - 1 tbsp
  • Cooking Oil 1/4 cup
  • Curry Leaves 1 sprig
  • Salt as required
  • Fresh Coriander

Method

  • Clean the prawns, keep aside.
  • Heat oil in a pan, add chopped onions and saute until onions turn brown.
  • Add ginger paste, garlic paste, chopped green chillies and cook for a while.
  • Add coriander powder, chilli powder and turmeric powder.
  • Saute for a while. Add tomato puree and keep cooking until the mixture becomes semi-dry.
  • Then add the prawns, crashed peppercorns, garam masala, curry leaves and lemon juice.
  • Add chopped tomato, cover and cook until prawns are done.
  • Garnish with coriander leaves and serve.



Grilled salmon with lime-leaf and coriander

Ingredients:

  • Salmon fillet - 500gms
  • Lemons - 1
  • Ginger-garlic paste - 1 tsp
  • Salt - ½ tsp

  • Paste:
    • Spinach - 80gms
    • Coriander leaves - 80gms
    • Mint leaves - 60gms
    • Lime-leaf - 15gms
    • Green chillies (small) - 6
    • Lemon juice - 1 tsp
    • Vegetable oil - 2 tsp
    • Gram flour - 1 tsp
    • Yoghurt - 2 tsp
    • Salt - to taste

Method

De-scale the salmon fillet, leaving the skin on, wash well and cut it into cubes roughly 2 inches square. Sprinkle the juice of ½ a lemon over the cubes of salmon, add a tablespoon of ginger-garlic paste and ½ a teaspoon of salt, mix together gently and leave aside while preparing the paste.

For the paste, chop the lime-leaves and coriander leaves roughly, pick the leaves of mint off the stalks and wash all the leaves together in cold standing water (this would enable any grit to settle to the bottom) and lift the leaves out of the standing water and place in a strainer to drain.

Put the drained leaves into a food processor along with green chillies, a tablespoon of lemon juice and two tablespoons of vegetable oil and blend into a fairly smooth paste. (You might need to scrape leaves along the inner wall of the blender using a spatula) This should ensure a smooth paste throughout.

Transfer the paste to a mixing bowl and add 1 tablespoon of gram flour, 2 tablespoons of yoghurt and salt to taste, whisk together and apply gently over the cubes of salmon. Leave to marinate for about 20 minutes. Grill in a medium hot oven for 10 minutes and flash under a grill for a couple of minutes. Serve either hot or cold accompanied with salad.






My Grandmothers Curried Boiled Egg Curry

Ingredients:

  • Boiled Eggs - 4
  • Onion - 1 Large
  • Tomato - 1 Large
  • Ginger Paste - 1tsp.
  • Garlic Paste - 1tsp.
  • Green Chilli - 1 Medium (optional)
  • Red Chilli Powder - 1 tsp.
  • Tumeric Powder - 3/4 tsp.
  • Garam Masala Powder - 1 tsp,
  • Bay Leaves - 2 Medium size leaves.
  • Cloves - 3
  • Black Pepper - 5
  • Vegetable Oil - 5 tbsp.
  • Salt to taste
  • Coriander Leaves


Method

Cut Onion, tomato and green chilli into small pieces. Grind it in a mixer to make paste. Wait until the eggs are cold, shell & cut the eggs into halves.

Heat oil in a frying page. Reduce the heat and fry eggs with egg yolk facing the top. Then slowly make the eggs upside down and fry the other site till light golden brown in color. Remove the eggs from the pan and keep aside.

Add bay leaves, cloves, black pepper and fry for 30 seconds.
Then add onion tomato paste. Add ginger-garlic paste. Fry until oil starts separating. Add red chilli powder, turmeric powder, garam masala, salt.

Heat for a few seconds then add 3 cups of water to make gravy. Bring the gravy to boil and let it cook for 10 minutes on low heat.
When the gravy becomes thick, switch off the gas.

Place the fried eggs(with egg yolk facing the top_ in a dish and pout this gravy over the eggs.

Serve hot. Garnish with finely chopped coriander leaves.





Village Style Chicken Curry

Ingredients

  • 1 Size 13 chicken, cut into pieces

  • Chicken marinade:
    • 1 tsp red chilli powder
    • 1 tsp cumin powder
    • 1 tsp cinammon powder
    • 1/2 tsp turmeric powder


  • 3 tbsp coconut
  • 3-4 red chillies
  • 2 green chillies
  • 4 dry red chillies
  • 1 lemon size ball of tamarind or 1 large tomato
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp poppy seeds
  • 1 1/2 tbsp coriander leaves
  • 5-6 flakes of garlic
  • 1" piece ginger
  • 2-3 cloves
  • 1" cinnamon
  • 2-3 cardamoms
  • 2 tbsp cashew nuts
  • 2 onions, sliced finely
  • 4 tbsp ghee (clarified butter)
  • Salt to taste
  • Coriander leaves, chopped

Method

  • Blend together to make a smooth paste ingredients 6 to 20.
  • Marinate the chicken in the marinade for about 1 hr.
  • Fry in 1 tablespoon ghee till browned and done.
  • Drain and set aside.
  • Heat remaining ghee and fry the onions till well browned.
  • Add the masala and fry till the oil begins to separate.
  • Now add the chicken pieces and salt and simmer till chicken is cooked.
  • Bring it a boil and remove.
  • Garnish with chopped coriander leaves.

Cauliflower Curry

Ingredients

  • 1 whole cauliflower cut into tiny flowerets
  • 1 1/2 tsp red chilli pwd
  • 1/2 tsp turmeric
  • 2 tsp dhania
  • 1 tsp cumin
  • 1 tsp saunf, roasted and powdered
  • 1 tsp garam masala
  • 1 tablespoon Almonds, soaked in water for 2 hrs
  • 2 medium tomatoes
  • 1/4 cup very finely chopped coriander leaves
  • 3 tbsp cooking oil/ghee(clarified butter)

Method

  • Blend the tomatoes and almonds to get a smooth paste.
  • Heat the oil and fry the cauliflower till it is well browned.
  • Now add all the spices and keep frying.
  • Add the chopped coriander and the tomato paste.
  • Adjust water till you get the proper gravy consistency you need.
  • Add salt to taste.
  • Cook covered for about 10 minutes on a low fire.
  • When it comes to a boil, take it off the fire.
  • Eat hot with chapatis or plain rice/dal.

Calcutta Prawns

Ingredients

  • 4 tbsp oil
  • 800 grams Prawns, cleaned and de-veined

  • Blend to a smooth paste the following:
    • 5 red chillies
    • 1 tsp turmeric pwd
    • 2 tsp aniseed (Saunf)
    • 3 tsp cumin seeds
    • 3 cm piece ginger
    • 2-3 tbsp coconut
    • 1 lemon size ball tamarind
    • 2 bay leaves
    • 4 green chillies,
    • 1 cup coconut milk
    • 1/2 tsp sugar
    • 1 tsp garam masala
    • Salt to taste
    • 1 1/2 tsp melted butter(optional)

Method

  • Heat the oil, add bay leaves, split green chillies and the blended mixture.
  • Fry till the oil begins to separate. This will take around 10-12 minutes.
  • Add the Prawns, sugar and salt to taste.
  • Add a little water and simmer it for a while.
  • Just before taking it off the fire, add the coconut milk and garam masala and bring it to a boil.
  • If you want, you can add melted butter to the dish to enhance the taste.






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Oh Calcutta Restaurant