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Celery and Asparagus Soup

Celery and Asparagus Soup

You’ll find a whole garden in this rich vegetarian soup. It has celery, carrot, asparagus, tomatoes, onion, and rice. To these flavors add a bit of hotness with peppercorn, pepper, curry, and chili flakes. Flavor it more by dropping a few bay leaves into the mixture and enjoy it on a gloomy day.

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Ingredients Needed for Celery and Asparagus Soup

1 tablespoon vegetable oil
1 onion, sliced
1 teaspoon red peppercorns
1 medium-sized celery root, sliced
2 celery sticks, chopped
2 large carrots, sliced
salt
pepper
¼ cup rice
3 cups of vegetable stock
3 bay leaves
1 teaspoon curry powder
6 asparagus spears, chopped
¼ cup tomato sauce
1 spring onion, chopped
chili flakes for garnishing
spring onion

How to Make Celery and Asparagus Soup

  1. Heat the vegetable oil in a cooking pot over low-medium heat. Cook the onion until tender.
  2. Add the peppercorns, the chopped celery root and stick, and carrots. Season with salt and pepper, cook and stir for 1-2 minutes. Add the rice and cook for 2 minutes more.
  3. Add the vegetable stock, bay leaves, and curry powder. Bring to a simmer, then cover and simmer for 20 minutes.
  4. Add the asparagus, tomato sauce, and spring onion while cooking and stirring for 2-3 minutes. Remove the bay leaves and serve garnished with chili flakes and spring onion.
Hot and Sour Salmon Soup

Hot and Sour Salmon Soup

Thanks to its warming and nourishing qualities, this hot and sour salmon and tagliatelle soup is perfect for cold days. The curry, onion, garlic, and pepper give it the invigorating hotness, while the lime brings in some sourness. Did we mention that this type of dish is easy to prepare?

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Ingredients Needed for Hot and Sour Salmon Soup

1 tablespoon vegetable oil
1 red onion, chopped
1 lime, wedged
1 teaspoon curry powder
1 teaspoon dried coriander
1 medium sweet potato, cubed
2 garlic cloves, crushed
2 cups of fish stock
1 teaspoon pink himalayan salt
pepper
1 large carrot, chopped
½ cup tagliatelle
5 ounces of salmon fillet, chopped
1 tablespoon tomato sauce
2 tablespoons of fresh parsley, chopped

How to Make Hot and Sour Salmon Soup

  1. Heat the vegetable oil in a cooking pot over low heat, then cook and stir the onion until tender. Add the lime wedges, curry powder, and dried coriander. Cook and stir for 1 minute. Add the sweet potato and garlic and stir for 1 more minute.
  2. Add the fish stock, season with Himalayan salt and pepper, then add the carrot. Keep stirring and bring to a simmer. Keep adding the tagliatelle, salmon, tomato sauce, and fresh parsley. Simmer for 15 minutes.
Fried Mackerel in Hot and Spicy Sauce

Fried Mackerel in Hot and Spicy Sauce

How about having some fried mackerel bites tonight, cooked in a rich sauce? For this hot and spicy sauce, you’ll need onion, garlic, chili, and ginger for hotness and curry with garam masala for the spiciness. Tomatoes and coconut milk will only make it thicker and richer.

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Ingredients Needed for Fried Mackerel in Hot and Spicy Sauce

1 tablespoon salt
1 tablespoon turmeric
14 ounces of mackerel, cut into steaks
vegetable oil
1 teaspoon mustard seeds
1 onion, chopped
2 garlic cloves, crushed
1 teaspoon ginger, shredded
1 red chili, sliced
1 teaspoon curry paste
¼ cup canned tomatoes
¼ cup coconut milk
¼ cup water
salt
1 teaspoon garam masala
1 cup cooked rice (optional)

How to Make Fried Mackerel in Hot and Spicy Sauce

  1. Add the salt and turmeric to a smaller bowl and mix them. Disperse this mixture into a tray and coat the mackerel pieces with it.
  2. Heat 1 cup of vegetable oil in a skillet over medium heat, then fry the mackerel pieces on both sides until golden brown and crispy looking. Set aside.
  3. Add the mustard seeds to a skillet over low heat, cover with lid, and cook until they start snapping.
  4. At this point, you can add 1 tablespoon of vegetable oil and the onion. Cook it until tender, then, while cooking and stirring, add the garlic, ginger, red chili, curry paste, canned tomatoes, coconut milk, water, salt, and garam masala. Cover with lid and simmer for 20 minutes.
  5. Add the mackerel and cook a little more.
  6. Serve it with rice or your favorite side dish.
veggie and egg kebab

Veggie and Egg Kebab

Mediterranean cuisine is well-known around the world. And its dishes are quite famous. For this recipe, we put our own spin on the kebab. We flavored the minced meat with paprika, seven spice powder, chili, and curry but also with onion, garlic, and egg. Then the salad: lettuce, baby spinach, and cherry tomatoes. Now it’s your turn to play!

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Ingredients Needed for Veggie and Egg Kebab


Preparing the meat:

10 ounces of minced meat
½ onion, shredded
1 teaspoon seven spice powder
1 teaspoon paprika powder
1 teaspoon chili flakes
1 teaspoon curry powder
1 egg
1 garlic clove, crushed

For the salad:

3 ounces of lettuce
3 ounces of baby spinach
3 ounces of cherry tomato
lemon juice
6 teaspoons of vegetable oil
salt

How to Make Veggie and Egg Kebab

  1. Preparing the meat:
    Add the minced meat in a bowl and, using your hands, mix in the onion, seven spice powder, paprika, chili, curry, egg, and garlic.
  2. Make meat patties, place them on the grill and cook them. We ended up with 9 meat rolls.
  3. For the salad:
    Add the lettuce, baby spinach, cherry tomatoes, lemon juice, vegetable oil, and salt into a bowl and mix them using two spatulas.
  4. Serve the kebab patties with salad.
Lentil, Mango and Eggplant Salad

Lentil, Mango and Eggplant Salad

For this salad, we’ve used mainly eggplant, lentil, and mango, but did some serious mixing. First, we’ve marinated the eggplant with a curry based sauce and then roast it in the oven. Further on, we’ve made a sweet and sour dressing to go with all the aromas found in the salad: nutty lentil, spiced eggplant, and exotic mango.

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Ingredients Needed for Lentil, Mango and Eggplant Salad


For the curry paste:

1 tablespoon red curry paste
1 teaspoon chili powder
1 tablespoon olive oil
½ eggplant, cubed

For the sweet and sour dressing:

1 tablespoon lemon juice
1 tablespoon honey
1 tablespoon sweet chili sauce
1 tablespoon olive oil

For the final salad:

2.5 ounces of cooked lentil
½ mango, cubed
1 spring onion, chopped
1 ounce peanut
2 ounces of salad mix

How to Make Lentil, Mango and Eggplant Salad

  1. For the curry paste:
    Add the red curry paste, chili powder and olive oil in a small bowl. Mix them together.
  2. Add the curry paste mixture over the eggplant and mix to evenly coat it.
  3. Put the eggplant into baking dish and roast for 30 minutes at 360⁰F/180⁰C.
  4. For the sweet and sour dressing:
    Add the lemon juice, honey, sweet chili sauce and olive to a bowl and mix them. Set aside.
  5. Cooking the lentils:
    Place a saucepan over medium heat, add the lentils, and pour in 1 cup of water. Bring it to a boil, reduce the heat, and simmer for 20-30 minutes.
  6. For the salad:
    Add the cooked lentil, eggplant mix, spring onion, peanuts and the dressing to bowl and mix them together.
  7. Top the salad mix with the cooked lentil, eggplant, and mango.
chickpeas-and-bulgur-lamb-chops

Chickpea and Bulgur Lamb Chops

Lamb – it’s a love it or hate it type of meat. We love it, so we fried a few lamb chops, then cooked them in a flavorful mix of onion, sumac, salt, pepper, garlic, and vegetable stock. We separately cooked the chickpeas and bulgur, together with onion, red bell pepper, dried red currants, paprika, and curry powder. At the end, we brought in the chops and baked the whole thing.

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Ingredients Needed for Chickpea and Bulgur Lamb Chops


Frying the lamb chops:

¼ cup vegetable oil
10 small-sized lamb chops, approx. 150 grams each
salt
pepper

Cooking the lamb chops in stock:

1 onion, chopped
½ teaspoon sumac
1 teaspoon salt
1 teaspoon pepper
1 tablespoon vegetable oil
1 cup vegetable stock
7 garlic cloves, cracked
1 cup water

Cooking the chickpeas and bulgur:

1 tablespoon vegetable oil
1 onion, chopped
1 teaspoon paprika powder
8 ounces of chickpea
1 red bell pepper, chopped
salt
14 ounces of bulgur
1 cup water
1 teaspoon curry powder
1 tablespoon dried redcurrant
pepper

How to Make Chickpea and Bulgur Lamb Chops

  1. Frying the lamb chops:
    Heat the vegetable oil in a large skillet over medium-high heat.
  2. Add the lamb chops, salt, and pepper and cook the meat on both sides until it turns golden brown. Set the chops aside.
  3. Cooking the lamb chops in stock:
    Chop the onion and add it to the same skillet. Cook the onion over low heat, while stirring, until it starts getting tender.
  4. Add the sumac, salt, and pepper and stir a bit.
  5. Add the vegetable oil and the cooked chops. Cook and stir for a few minutes.
  6. Add the vegetable stock, cook and stir. Bring it to a boil.
  7. Crush the garlic cloves with the flat blade of a knife, then add them to the skillet. Add the water, cover and simmer for 15-20 minutes. Set aside.
  8. Cooking the chickpeas and bulgur:
    Heat the vegetable oil in a saucepan over low heat.
  9. Chop the onion and the red bell pepper. Add the onion, paprika powder, chickpeas, and red bell pepper to the saucepan. Cook, stirring often.
  10. Add some salt and the bulgur. Cook and stir a little.
  11. Add the water, curry powder, dried red currants, and pepper. Stir, cover and cook until the water is gone. The whole process of cooking the chickpeas and bulgur should last about 1 hour.
  12. Add the bulgur mixture to a baking dish in an even layer, then add the cooked lamb chops on top, while also taking care to add some of the sauce resulted from the simmer.
  13. Bake in the oven for 30 minutes at 360⁰F/180⁰C.
  14. Garnish with fresh parsley.
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