The Big Book of Curry Recipes (70 page)

Bo Kho (Spicy Beef Stew)

Bo Kho (Spicy Beef Stew) is a traditional Vietnamese recipe for a classic spicy stew of beef cooked in an annatto oil base with carrots and curry powder.

Ingredients:

1kg (2 lb, 3 oz) stewing beef, sliced into large cubes

6 tbsp groundnut oil (or other cooking oil)

1 large onion, finely chopped

2 tbsp sugar

1 stalk of lemongrass, bruised

100g (3 1/2 oz) carrots, chopped into large pieces

2 tbsp annatto seeds

5 garlic cloves, finely chopped

1 tbsp curry powder (
cari
)

2 whole star anise

1 tbsp salt

250ml (1 cup) lager-style beer

1 cinnamon stick

2 red chillies, finely sliced

6 tbsp mint leaves, finely shredded

Ingredients:

In a wok, heat half the oil with the annatto seeds and stir-fry until the oil is coloured red from the seeds. Pour into a bowl and set aside to cool then strain the oil free of the seeds.

Combine half this annatto seed oil in a bowl with the onion, half the garlic, salt and sugar. Stir to combine then add the beef and toss to coat. Cover the bowl and set aside to marinate for 40 minutes.

Heat the remaining annatto seed oil in a wok and use to fry the remaining garlic for about 1 minute, or until just soft. Scatter over the curry powder and stir to combine then add the beer and the beef marinade.

Now add the cubes of beef along with the star anise, lemongrass, star anise and cinnamon. Thin the stock with 200ml water and bring the mixture to a boil. Reduce to a simmer, cover the pan and cook gently for about 35 minutes, or until the beef is nearly tender. Add the carrots and cook for about 5 minutes more, or until just tender.

Turn the stew into a serving dish, garnish with the mint leaves and sliced red chillies and serve.

Dau Khuon Xao Lan (Curried Tofu Stir-fry)

Dau Khuon Xao Lan (Curried Tofu Stir-fry) is a traditional Vietnamese recipe for a classic vegetarian curry of deep-fried tofu cooked in a bell pepper, onion and coconut milk base flavoured with curry powder.

Ingredients:

120ml (1/2 cup) good vegetable stock

350g (12 oz) firm tofu, cut into 1cm thick slices

1 1/2 tbsp oil

1 green bell pepper, cut into 6mm wide slices

1 small onion, sliced into thin wedges

1 1/2 tsp curry powder (
cari
)

60ml (1/4 cup) coconut milk

1/2 tsp chilli flakes (preferably red Thai birds’ eyes)

1 tbsp coriander leaves, shredded

4 tbsp chopped peanuts

groundnut oil, for frying

Method:

Take a wok and pour a 1cm depth of oil in the base. When the oil is hot, drop in the tofu slices and fry until golden brown and crisp (about 3 minutes per side) [you will need to do this in batches]. Remove the tofu slices with a slotted spoon and drain on kitchen paper as you cook the next batch.

Drain the wok then add 2 tbsp of the oil back in. Place back on the heat and when the oil is hot add the bell pepper and the onion. Stir-fry the vegetables for 1 minute then scatter over the curry powder and stir to combine. Continue cooking, stirring constantly, for 1 minute more.

Stir in the stock and coconut milk along with the chilli flakes. Gently layer in the tofu slices and bring to a simmer. Cook gently, stirring occasionally, for about 3 minutes or until the tofu is heated through.

Turn into a warmed serving dish, garnish with the coriander leaves and chopped peanuts and serve accompanied by plain rice.

Philippines

There is no great curry culture in the Philippines. Most curries tend to be rather similar, being based on coconut milk flavoured with a spice paste based on shrimp paste. Typically these curries are Indian-inspired and tend to be based on turmeric. In addition, rendang-style dishes have come to the Philippines from Indonesia via Malaysia.

Filipino Fish Curry

Filipino Fish Curry is a traditional Filipino recipe for a classic curry of fish in a spiced coconut milk base flavoured with herbs and fresh and dried spices.

Ingredients:

For the Curry Paste:

4 shallots, cut at a bias into 1cm thick pieces

4 garlic cloves, finely sliced

5cm (2 in) piece of ginger, peeled and finely grated

1 tbsp Bogoong (Filipino shrimp paste)

For the Curry:

3 tbsp groundnut oil

4 small chillies, chopped

20 curry leaves

1 tsp sweet paprika

1 tsp ground turmeric

300ml (1 1/4 cups) coconut milk

60ml (1/4 cup) tamarind paste

600g (1 1/3 lb) firm white fish (hake, monkfish, cod, etc)

1 bunch of snake beans sliced into 4cm lengths (or use French beans)

12 okra, cut into 2cm (4/5 in) lengths

Method:

Combine the paste ingredients in a food processor and chop finely.

Place a wok on high heat, and when hot add the groundnut oil. Stir in the paste and fry for 1 minute then reduce the heat to medium and add the coconut milk, chillies, spices, curry leaves and tamarind paste.

Stir well to mix then bring to a boil before adding the vegetables. Cook for about 5 minutes, or until the vegetables are just done (add hot water if the sauce becomes too thick). Now add the fish pieces and cook for about 5 minutes more, or until they are just cooked through.

Take off the heat, turn into a warmed serving bowl and serve accompanied by rice.

Filipino Chicken Curry

Filipino Chicken Curry is a traditional Filipino recipe for a classic curry of fish and bell peppers in a spiced coconut milk base flavoured with curry powder.

Ingredients:

1kg (2 lb, 3 oz) chicken thighs and legs, cut into serving pieces

1 tbsp Thai-style curry powder

125g (4 oz) red and green bell peppers, sliced into thick strips

600ml (2 1/2 cups) coconut milk

3 medium potatoes, peeled and cubed

4 garlic cloves, minced

1 medium onion, chopped

2 tbsp fish sauce

1/2 tsp freshly-ground black pepper

2 tbsp groundnut oil (or vegetable oil), for frying

Method:

Heat the oil in a wok. When hot add the garlic and onion and stir-fry for 2 minutes. Now add the chicken pieces and stir fry for a few minutes, or until golden brown all over.

Scatter over the curry powder and add the fish sauce. Stir to mix then pour over the coconut milk. Bring the mixture to a boil, reduce to a simmer, cover and cook gently for 10 minutes.

Add the potatoes and sliced bell peppers. Bring back to a simmer, cover the wok again and cook for a further 15 minutes, or until the potatoes are tender.

Season with the freshly-ground black pepper and serve hot with rice.

Filipino Beef Rendang

Filipino Beef Rendang: Originally an Indonesian dish, Malay settlers introduced this dish into Southern Philippines. It is now popular through out the country.

Ingredients:

1kg (2 lb, 3 oz) beef (eg rump steak), cut into 3cm cubes

2 onions, minced

4 garlic cloves, minced

1 tbsp fresh ginger, minced

4 red Thai birds’ eye chillies, minced

120ml (1/2 cup) water

2 tsp ground coriander seeds

2 tbsp tamarind sauce

1 tsp ground turmeric

10 curry leaves

10cm (4 in) length of lemongrass stem, tough outer layers removed

1l (4 cups) coconut milk

Method:

Combine the onions, garlic, ginger, chillies and water in a food processor. Process until you have a smooth paste then combine in a bowl with the beef. Toss to coat then mix in the curry leaves, coriander seeds, turmeric, tamarind sauce and lemongrass. Toss once more to mix then cover and set aside to marinate for at least 30 minutes.

After this time, combine the beef, marinade and coconut milk in a wok or large pan. Bring to a boil, reduce to a simmer and cook, uncovered for 1 hour, stirring occasionally for the first 30 minutes and frequently for the last 30 minutes.

The beef should be very tender by the end and the sauce should be almost dry.

Remove the lemongrass and serve hot, accompanied by rice.

Indonesia

Of the Indonesian archipelago, Sumatra is the region most influenced by Indian cuisine. Sumatra is also the home of the native Indonesian curry, the ‘rendang’. In Indonesia, curries are typically called
kari
or
kare
, with chicken and goat meat being the commonest kinds.

There are also local dishes such as
gulai
and
opor
that are heavily influenced by curries, but whose ingredients depend on what is available to cook locally. Like most of Southeast Asia, the curries of Indonesia tend to have a coconut milk base flavoured with a blend of dried and fresh spices.

Beef Rendang

Beef Rendang is a traditional Indonesian recipe for a stew of spiced beef served in a coconut milk sauce — a dish that’s effectively an Indonesian version of an Indian curry.

This is a true Indonesian classic, effectively an Indonesian ‘curry’ (ie a meat dish with sauce). That makes a wonderful accompaniment to Thai Fragrant Rice.

Ingredients:

450g (1 lb) beef loin, thinly sliced

1 tbsp vegetable oil

1 tsp turmeric

1 stick lemongrass, bruised and chopped

3 Kaffir lime leaves

2 hot red chillies, finely sliced

425ml (1 3/4 cups) coconut milk

3 cloves garlic, crushed

1/2 tsp freshly-grated ginger

1 tsp salt

1 bayleaf

Method:

Heat the oil in a casserole dish and add the garlic, turmeric, ginger and lemongrass. Sauté for a few minutes then add the beef, chilli and salt. Fry until the meat has coloured then add the coconut milk and the bayleaf. Bring to the boil, cover and reduce to a simmer until the sauce has thickened (about 20 minutes). Serve with rice.

Nasi Goreng (Fried Rice)

Nasi Goreng (Fried Rice) is a traditional Indonesian recipe for a classic dish of cooked rice fried with onions, garlic, chilli, soy sauce and palm sugar.

Ingredients:

220g (8 oz) cooked and cooled long-grain rice

3 tbsp vegetable oil (for frying)

1 medium onion, finely chopped

2 garlic cloves, crushed and finely chopped

2 tsp chilli powder

2 tsp dark soy sauce

pinch of palm sugar (or dark brown sugar)

salt and freshly-ground black pepper, to taste

Method:

Heat the oil in a wok, add the onion, garlic, and chilli powder and fry for 1 minute. Now stir in the rice, soy sauce and sugar. Adjust the seasonings to taste and stir fry for about 5 minutes, or until heated through.

If the mixture becomes too dry during the cooking process add a little water (or even some beaten egg). Take off the heat, turn onto a large serving plate, garnish and bring to the table.

Kelia Ayam (Chicken Curry)

Kelia Ayam (Chicken Curry) is a traditional Indonesian recipe for a classic and simple curry of chicken cooked in a lightly-spiced coconut milk base.

Ingredients:

8 shallots, peeled and finely chopped

3 garlic cloves

4 candlenuts, chopped

2 tbsp water

600ml (2 1/2 cups) thick coconut milk

1 tsp ground ginger

1 tsp ground hot chillies

1 tsp ground turmeric

1.5kg (3 1/3 lb) chicken, cut into bite-sized pieces

salt, to taste

Method:

Combine the shallots, garlic and candlenuts in a blender and process until smooth. Scrape the paste into a wok and mix in all the remaining ingredients.

Bring just to a boil, reduce to a simmer and cook gently, stirring occasionally, for about 90 minutes, or until the sauce is thick. Adjust the seasoning to taste and serve immediately.

Kari Kambing (Mutton or Goat Curry)

Kari Kambing (Mutton or Goat Curry) is a traditional Indonesian recipe for a classic curry of goat meat or mutton cooked in a coconut milk base flavoured with a blend of fresh spices and curry powder.

Ingredients:

1kg (2 lb, 3 oz) goat meat or curry, cubed

5cm (2 in) length of ginger, peeled and julienned

1 large onion, thinly sliced

10 shallots, thinly sliced

5 garlic cloves, thinly sliced

2 whole star anise

4 cardamom pods, crushed

2 cinnamon sticks

10 curry leaves

2 tbsp Indonesian
Island-style Curry Powder

2 tbsp dried chilli paste (dried red chillies, soaked in water and ground to a smooth paste)

coarse sea salt, to taste

300ml (1 1/4 cups) thin coconut milk

300ml (1 1/4 cups) coconut milk

200ml (4/5 cup) coconut cream

1 large potato, peeled and divided into 6 pieces

4 tbsp groundnut oil

Method:

Heat the groundnut oil in your wok. Add the oil and once hot use to stir-fry the onion, shallots, garlic, ginger, salt, curry leaves and the spices. Stir-fry for about 3 minutes, or until the onions begin to colour then add the curry powder and chilli paste. Mix well to combine then add the meat and mix once more. Continue cooking, stirring constantly, until the meat begins to release its gravy. At this point add just enough water to cover the meat.

Bring to a boil and continue boiling for about 50 minutes, or until the meat is very tender. Add the thin coconut milk, bring back to a boil and add the potato pieces. Continue cooking until the liquid has almost completely evaporated away. Now add the normal strength coconut milk. Bring back to a boil and thin with a little water, if needed. Finally stir in the coconut cream and allow to heat through.

Serve hot, accompanied by rice or fried rice and naan breads.

Kari Ayam (Chicken Curry, Indonesia Style)

Kari Ayam (Chicken Curry) is a traditional Indonesian recipe for a classic curry of chicken in a lightly-spiced coconut milk base flavoured with herbs that’s a classic of Indonesian cookery.