Curry Recipes

Fish curry #1

Fish Curry #1

Ingredients serves 1

  • 1 fish fillet boneless skinless (basa)
  • 1/2 tsp keens curry powder
  • 1/4 tsp coriander powder
  • 1/4 tsp organic cumin powder
  • Extra virgin Olive oil cooking spray

Side: Rice Pilaf

  • 1/4 cup cooked organic basmati rice
  • 1/4 cup organic peas
  • 1/8 onion sliced
  • 1 handful fresh mint
  • 1 handful fresh coriander

Serve with

  • 1/4 lebanese cucumber cut into strips with peeler
  • 1Tb lactose free yogurt (jalna vanilla)
  • 1tsp fresh coriander leaves

Method

  1. In non stick skillet spray with cooking spray.
  2. Also spray top of of fish and sprinkle with the spices and curry powder
  3. Cook fish until white on side then flip
  4. Add rice, peas, onion to Cook pan and stirfry with pan juices
  5.  Add fresh coriander herbs and mix through rice
  6. Serve rice on plate in round mould
  7. Add fish and cucumber slices
  8. Top cucumber with yogurt and coriander leaves

Curried Sausages #2

Curried Sausages #2 

Ingredients serves 2

  • 1 Brown onion sliced
  • 2Tb keens curry powder
  • 1Tb turmeric
  • 1Tb Brown sugar
  • 1/2 Cup organic coconut cream

Serve with

  • 1 /2 cup organic peas
  • 4 gluten free Sausages
  • 1/2 cup cooked steamed rice

Option

  • substitute 200g green peeled deveined prawns for the sausages
  • Substitute 1 cup broccoli for the peas.

 

Curried Sausages #1

Curried sausages #1
Ingredients Serves 2

  • 4 gluten free sausages
  • 1tb curry powder
  • 440g organic tomatoes
  • 1 Small Brown onion sliced
  • 1tb rice flour

Serve with

  • 2/3 cup Creamy Mash Potato
  • 1 cup broccoli steamed

Method:

  1. Slice onion.
  2. Place all ingredients into baking dish in order they are written.
  3. Cook in preheated oven 180*C for 20-25 minutes or until sausages are cooked through.
  4. Serve with Organic basmati rice and steamed broccoli

Leftover yellow curry

Leftover with yellow curry
Ingredients serves 4

Curry sauce

  • 1/2 red onion
  • 1tsp of yellow curry powder
  • 1tsp yellow curry paste
  • 2Tb leftover gravy
  • 4tb tomato sauce
  • 1 cup water
  • 1tb flour
  • 1tsp gluten free cornflour
  • 1tsp sesame oil
  • 1/4cup lactose free milk
  • 1tsp garam masala
  • 1tsp organic ginger
  • 1 handful fresh mint
  • 1/2 lemon juiced
  • 1 tsp tamarind paste
  • 1tsp chicken stock powder
  • 1cm cube organic butter

Also add to dish after sauce is made

  • Leftover potato balls, carrots, broccoli, pumpkin
  • Leftover steak cut into cubes

Serve with

  • cooked rice or toast

Method

  1. Make sauce first, combine all sauce ingredients into medium saucepan and cook, stir until it boils *it may not thicken and that’s ok because it’s a wet curry. Turn off heat. Let residue heat continue to cook.
  2. Add vegetables and steak and mix well
  3. Serve over steamed rice