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How to Curry Spinach And Shrimp

Spinach has great taste, shrimp also has great taste, a combination , when curry has a taste out of this world

Ingredients:

  • 1/2 lb shrimp
  • 1-120z. box spinach
  • 1/2 head garlic peeled and chopped
  • 1 medium onion peeled and chopped
  • 1/2 medium hot pepperĀ  chopped
  • 1 tablespoon curry powder
  • 1/2tablespoon ground cumin
  • 1/2tablespoon ground coriander
  • 1/2 tin coconut milk
  • salt to taste
  • 1 potspoon oil

Preparation:

  • peel shrimp remove back and de-vain
  • wash shrimp and set aside
  • Add all other ingredients except spinach and oil into a bowl
  • mix with 1 cup water
  • heat oil in a pan/pot
  • add mixture and stir for 4-5 minutes add water if necessary
  • when mixture is thick add shrimp stir fry for 3 minutes
  • remove shrimp only, leave curry sauce in pan/pot
  • add spinach stir add coconut milk stir
  • reduce heat to medium to low
  • allow water to evaporate
  • add shrimp stir for 1 minute
  • remove from fire

serve with rice or roti or alone

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How to Curry Beef with Eggplant

Beef curry mixed with eggplant is even better than the beef curry. It is wonderful over rice.

Ingredients:

  • 1 lb beef
  • 1 lb eggplant
  • 2 tablespoon curry powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1/2 tablespoon turmeric
  • 1/2 head garlic (chopped)
  • 1 medium onion(chopped)
  • 1 medium hot pepper(chopped)
  • 2 beef bullion
  • salt to taste
  • 1 pot spoon oil

Preparation:

  • Clean and cut beef into bite size pieces
  • add all ingredients (EXCEPT EGGPLANT AND OIL) into beef in a bowl
  • heat oil in a pan/pot(a pressure cooker can be used )
  • add all ingredients and 1 cup water
  • stir for 5 minutes
  • allow water to evaporate
  • add 2 cups of water allow to boil/pressure
  • when beef reach desire tenderness , allow water to evaporate
  • wash and cut eggplant in half then cut into 12-16 3 inches piece
  • when most water in curry evaporates add eggplant
  • stir until eggplant is coated with curry
  • cover and allow to simmer for 3 minutes
  • remove cover shake panĀ  and test eggplant for desire tenderness
  • if needed add a little water and cover for 2 more minutes
  • remove from heat and let sit for 5 minutes

serve with rice or roti

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How to Curry Stuff Bitter Melon

Ingredients:

  • 6 medium rough bitter melon(there are 2 types a smooth and a rough surface melon)
  • 1 lb ground meat
  • 1 cup oil
  • 4 tablespoon curry powder(heap)
  • 1 table spoon ground cumin (heap)
  • 1 tablespoon ground coriander(heap)
  • 2 medium onions chopped
  • 1 head garlic chopped
  • 1 tin coconut milk
  • 1 hot pepper chopped
  • salt to taste

Preparation:

  • cut melon length wise on one side(DO NOT CUT MELON IN HALF)
  • remove gut and seeds from melon
  • place melon into a bowl of salt water set aside
  • add all ingredients into a bowl except oil and ground meat
  • add water and mix ,divide into 2 equal portion set one portion aside
  • heat 1 potspoon oil in a pan /pot
  • add 1 mix portion into pan/pot stir
  • add a little water stir for 5 minutes
  • add ground meat allow to fry for 3-5 minutes stir
  • add 2 cups of water and simmer on medium heat until most or all water is evaporated set aside to cool
  • remove melon from water and dry
  • stuff melon with curry meat(DO NOT OVER STUFF)
  • tie melon at the ends and middle(thread can be used double the thread)
  • heat remaining oil in a frying pan
  • place 2 or 3 melon into pan with cut side up
  • allow to fry for 4-5 minutes rolling melon so that most part will fry
  • remove and fry other melon remove and allow to cool
  • heat 1 pot spoon oil into another pan/pot
  • add the other portion of curry mix and allow to fry for 3-5 minutes
  • add water if needed
  • add all melon into pan
  • add coconut milk
  • allow to simmer on medium heat until melon is tender
  • add water if needed

SERVE OVER RICE 4 SERVINGS

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How to Make Curry Wraps

Ingredients:

  • 2 lbs chicken thigh or breast
  • 2 tablespoon curry powder
  • 1 tablespoon ground cumin(level)
  • 1 tablespoon ground coriander(level)
  • 2 chicken bullion
  • 1 celery stalk(chopped)
  • 1 medium onion(chopped)
  • 3 clove garlic(chopped)
  • 1 potspoon oil
  • 1/2 tablespoon ground black pepper

Preparation:

Debone the thighs, cut into small pieces and wash.

Add 2 tablespoon salt (heap), mix and set aside.

The breast can be used for this meal, but it’s not as good as deboned thighs.

Add all other ingredients except oil into a bowl and mix.

Wash the thighs to remove salt. Add thighs into a bowl and mix.

Heat the oil in a pan, then add the bowl of contents. Stir for 5 minutes. Add 1/2 cup of water and stir.

Cover and let simmer for 2 minutes.

Remove cover and stir. Continue stirring and add a little water if necessary to avoid burning.

When the meat is cooked and the sauce is thick and dry remove it from the fire.

Allow this to cool.

Open the roti/dalh puri – lay flat, and add meat into the middle and spread it across the roti.

Roll the roti, then cut it into halves.

GREAT ON ANY OCCASION

 

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