How do I make a good massaman or vindaloo? - massaman curry paste
I love Oriental cuisine and is, my favorites are the traditional Thai Massaman curry and Indian curry vindaloo curry. I find recipes for both, if anybody would.
Oh, and I apologize if I misspelled the name of not.
Sunday, January 3, 2010
Massaman Curry Paste How Do I Make A Good Massaman Or Vindaloo?
4 comments:
Massaman Chicken Curry
Ingredients
2 tablespoons vegetable oil
3 tablespoons curry paste
1 (3 / 4 inch thick) piece ginger, minced
1 1 / 4 pounds skinless, breast meat, boneless chicken - cut into cubes
3 tablespoons brown sugar
3 tablespoons fish sauce
3 tablespoons tamarind paste
1 / 3 cup peanut butter
3 cups peeled potatoes cut into cubes
1 (13.5 oz) coconut milk
3 tablespoons fresh lime juice
Arrival
Heat the vegetable oil in large skillet over medium heat. Add curry paste and chopped ginger, cook and stir for 2 minutes. Add diced chicken and cook until the pieces are white on the outside, about 3 minutes.
Add brown sugar, fish sauce, tamarind, peanut butter, potatoes and coconut milk. Can reduce boiling, heat to medium low, cover and simmer until potatoes are soft and chicken is no longer pink in the center, about 20 minutes. Add lemon juice and cook for 5 minutes and serve.
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Chicken Vindaloo
Ingredients
3 cups chopped onion
1 1 / 2 cup tomato, seeded and chopped (about 4 medium)
2 1 / 2 tablespoons white wine vinegar
1 large clove garlic, minced
1 teaspoon chopped peeled fresh ginger
1 teaspoon tomato puree
1 tsp garam masala *
1 tsp turmeric
Paprika 1 / 2 teaspoon
1 / 2 teaspoon ground cumin
1 / 2 teaspoon ground coriander
1 / 4 c. Tea (or more) cayenne pepper
2 tablespoons vegetable oil
6 chicken thighs boneless, skinless, cut into 1 - to 1 1/2-inch pieces
1 1 / 2 pounds Russet potatoes, peeled, cut in 1 cm
1 1 / 2 cups low salt chicken broth or water
Arrival
Mix first 11 ingredients and 1 / 4 c. Tea cayenne pepper in a food processor until it forms a paste. Oil in large heavy skillet over medium heat. Add processor Cook pasta until golden brown, stirring occasionally, about 3 minutes. Add the chicken and potatoes, fry for 5 minutes. Add broth, bring to boil. Reduce heat to medium and low range and SimmenR, until the potatoes are soft, stirring occasionally, about 15 minutes. Uncover and cook until it is through chicken cooked, about 5 minutes. With pepper, if desired, season salt and pepper.
* Garam Masala:
A blend of spices in Indian market, a few delis and many supermarkets. To substitute, mix 3 / 4 teaspoon ground cumin, 3 / 4 teaspoon ground coriander, 1 / 2 teaspoon pepper, 1 / 2 tsp cardamom powder 1 / 4 c. Tea ground cloves and 1 / 4 c. Tea cinnamon, 1 teaspoon of the mixture are used.
Massaman Chicken Curry
Ingredients
2 tablespoons vegetable oil
3 tablespoons curry paste
1 (3 / 4 inch thick) piece ginger, minced
1 1 / 4 pounds skinless, breast meat, boneless chicken - cut into cubes
3 tablespoons brown sugar
3 tablespoons fish sauce
3 tablespoons tamarind paste
1 / 3 cup peanut butter
3 cups peeled potatoes cut into cubes
1 (13.5 oz) coconut milk
3 tablespoons fresh lime juice
Arrival
Heat the vegetable oil in large skillet over medium heat. Add curry paste and chopped ginger, cook and stir for 2 minutes. Add diced chicken and cook until the pieces are white on the outside, about 3 minutes.
Add brown sugar, fish sauce, tamarind, peanut butter, potatoes and coconut milk. Can reduce boiling, heat to medium low, cover and simmer until potatoes are soft and chicken is no longer pink in the center, about 20 minutes. Add lemon juice and cook for 5 minutes and serve.
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Chicken Vindaloo
Ingredients
3 cups chopped onion
1 1 / 2 cup tomato, seeded and chopped (about 4 medium)
2 1 / 2 tablespoons white wine vinegar
1 large clove garlic, minced
1 teaspoon chopped peeled fresh ginger
1 teaspoon tomato puree
1 tsp garam masala *
1 tsp turmeric
Paprika 1 / 2 teaspoon
1 / 2 teaspoon ground cumin
1 / 2 teaspoon ground coriander
1 / 4 c. Tea (or more) cayenne pepper
2 tablespoons vegetable oil
6 chicken thighs boneless, skinless, cut into 1 - to 1 1/2-inch pieces
1 1 / 2 pounds Russet potatoes, peeled, cut in 1 cm
1 1 / 2 cups low salt chicken broth or water
Arrival
Mix first 11 ingredients and 1 / 4 c. Tea cayenne pepper in a food processor until it forms a paste. Oil in large heavy skillet over medium heat. Add processor Cook pasta until golden brown, stirring occasionally, about 3 minutes. Add the chicken and potatoes, fry for 5 minutes. Add broth, bring to boil. Reduce heat to medium and low range and SimmenR, until the potatoes are soft, stirring occasionally, about 15 minutes. Uncover and cook until it is through chicken cooked, about 5 minutes. With pepper, if desired, season salt and pepper.
* Garam Masala:
A blend of spices in Indian market, a few delis and many supermarkets. To substitute, mix 3 / 4 teaspoon ground cumin, 3 / 4 teaspoon ground coriander, 1 / 2 teaspoon pepper, 1 / 2 tsp cardamom powder 1 / 4 c. Tea ground cloves and 1 / 4 c. Tea cinnamon, 1 teaspoon of the mixture are used.
I have a recipe for vindaloo:
Ingredients
For the dough:
2 teaspoons whole cumin
3 hot peppers (such as piri-piri) dried
1 teaspoon black pepper
1 teaspoon cardamom seeds (removed from the pod)
8cm cinnamon stick
2 teaspoons black mustard seeds
1 tsp fenugreek
5 tablespoons white wine vinegar
2 tsp salt
1 teaspoon brown sugar
150 ml vegetable oil
2 onions, sliced
3 tablespoons water
6 tbsp ginger garlic paste
450g pork shoulder, cut into cubes and trimmed of excess fat
1 tablespoon ground coriander seeds
1 / powder 2 c. Turmeric Tea
Method:
Slightly roast the whole spices in the curry paste, then add a spice mill or coffee grinder and to a fine paste. Transfer to a bowl and give vinegar, salt and sugar. Mix well to combine then set aside.
Meanwhile, add the vegetable oil in an ovenproof frying pan and use the onion over medium heat, stirring frequently, until dark brown and starts to crack. RemoveLift out onion with a slotted spoon and transfer to paper towels. Allow to cool and go with onions and 3 tablespoons water and mix a soft dough.
Mix the onion then add the Vindaloo paste. Now add the meat in oil in the pan and fry until the meat is much more lightly browned on all sides. Set the meat aside, if you add ginger, garlic paste into the pot. Sauté for a few seconds, stirring constantly, then add the coriander and turmeric powder. The flesh (and juice Is) to give the pan, then add the Vindaloo paste. Stir to mix everything and then about 300 ml of water. Stir again, then bring the mixture to a boil.
Reduce to simmer, add the lid and cook for 1 hour or until meat is tender, and delicate. Serve with rice.
Here is a recipe for vindaloo:
3 cups chopped onion
1 1 / 2 cup tomato, seeded and chopped (about 4 medium)
2 1 / 2 tablespoons white wine vinegar
1 large clove garlic, minced
1 teaspoon chopped peeled fresh ginger
1 teaspoon tomato puree
1 tsp garam masala *
1 tsp turmeric
Paprika 1 / 2 teaspoon
1 / 2 teaspoon ground cumin
1 / 2 teaspoon ground coriander
1 / 4 c. Tea (or more) cayenne pepper
2 tablespoons vegetable oil
6 chicken thighs boneless, skinless, cut into 1 - to 1 1/2-inch pieces
1 1 / 2 pounds Russet potatoes, peeled, cut in 1 cm
1 1 / 2 cups low salt chicken broth or water
PreparationBlend first 11 ingredients and 1 / 4 c. Tea cayenne pepper in a food processor until it forms a paste. Oil in large heavy skillet over medium heat. Add processor Cook pasta until golden brown, stirring occasionally, about 3 minutes. Add the chicken and potatoes, fry for 5 minutes. Add broth, bring to boil. Can reduce heat to medium low, cover and simmer until potatoes are soft,approximately 15 minutes, stirring occasionally. Uncover and cook until it is through chicken cooked, about 5 minutes. With pepper, if desired, season salt and pepper.
* A blend of spices in Indian market, a few delis and many supermarkets. To substitute, mix 3 / 4 teaspoon ground cumin, 3 / 4 teaspoon ground coriander, 1 / 2 teaspoon pepper, 1 / 2 tsp cardamom powder 1 / 4 c. Tea ground cloves and 1 / 4 c. Tea cinnamon, 1 teaspoon of the mixture are used.
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