Type what you have

Ingredients

• ✓ curry leaf
• jasmine rice
• water
• coconut milk
• ginger
• soy sauce
• lemongrass
• thai basil

Instructions

1. 1 Rinse the rice under cold water. Combine the rice, water, coconut milk, ginger, soy sauce, lemongrass, and curry leaves in a saucepan and stir. Bring to a boil over medium heat; reduce heat to low and simmer uncovered until rice is tender, about 10 minutes. Fold the basil into the rice. Serve immediately.

By anonymous

Ingredients

• ✓ curry leaf
• potato
• salt
• coconut cream
• green chile pepper
• cayenne pepper
• saffron
• garlic
• water

Instructions

1. 1 Combine the potatoes, salt, coconut cream, green chiles, curry leaves, cayenne pepper, saffron powder, garlic, and water in a saucepan. Cook over medium heat, stirring frequently, until the coconut cream thickens, about 15 to 20 minutes.
2. 2 Test the potatoes for doneness by piercing them with the tip of a paring knife. When the potatoes are tender, remove the pan from the heat. Let stand for 5 minutes before serving. Serve with plain rice.

By dylani

Ingredients

• ✓ curry leaf
• chicken breast
• yogurt
• garlic
• chili powder
• coriander
• garam masala
• ginger
• red food coloring
• vegetable oil

Instructions

1. 1 Mix chicken, curry leaves, yogurt, garlic paste, chili powder, coriander, garam masala, and ginger together. Cover and let marinate in a refrigerator for 2 hours.
2. 2 Add a few drops of red food coloring and mix so that chicken becomes tinted with red.
3. 3 Heat 2 inches oil in a deep saucepan over medium heat. Lower chicken pieces carefully into the hot oil, working in batches, and fry, stirring frequently, until browned and no longer pink in the centers, about 5 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining chicken pieces.

By Baton Rouge Mom

Ingredients

• ✓ curry leaf
• potato
• vegetable oil
• cumin seed
• green chile pepper
• ginger
• turmeric
• salt
• whole wheat flour
• water

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, 10 to 15 minutes. Remove from the heat.
2. 2 Heat 1 1/2 teaspoons vegetable oil in a medium skillet over medium heat. Add cumin seeds and cook until light brown, 2 to 3 minutes. Add chile peppers, curry leaves, and ginger; cook and stir for about 1 minute. Add potatoes, turmeric, and salt; cook and stir carefully for about 5 minutes.
3. 3 Transfer potatoes to a bowl and allow to cool, about 15 minutes.
4. 4 Place 1/2 cup flour into a shallow bowl. Combine the remaining flour and 1 1/2 teaspoons oil in a large mixing bowl; salt to taste. Mix with your hands while gradually adding water. Knead dough until a smooth ball forms. Divide into 6 evenly round balls.
5. 5 Roll each dough ball into a thick, circular shape. Form the cooled potato mixture into 6 round balls and place a potato ball on top of each dough circle. Fold all the dough sides over the potato filling to cover. Flatten each stuffed dough slightly while dipping both sides into the bowl of flour.
6. 6 Roll each dough to a thin, circular shape and set a few inches apart on parchment paper.
7. 7 Set a large skillet over medium heat and lightly spread with remaining oil. Place a stuffed paratha on the hot skillet and cook for 2 to 3 minutes. Flip over and cook the other side for 2 to 3 minutes. Remove to a serving plate and continue this same process for all the parathas. Serve hot.

By Aavi1325

Ingredients

• ✓ curry leaf
• tapioca pearl
• potato
• vegetable oil
• cumin seed
• peanut
• green chile pepper
• salt
• sugar
• cilantro
• lime juice

Instructions

1. 1 Rinse tapioca in a large container. Drain. Cover and let stand, 8 hours to overnight.
2. 2 Rinse tapioca again before starting to cook. Drain, cover, and set aside.
3. 3 Bring a large pot of water to a boil. Add potatoes; cook, stirring occasionally, until tender yet firm to the bite, 5 to 6 minutes. Drain.
4. 4 Heat oil in a large pan over medium heat. Add cumin seeds; cook until dark, about 30 seconds. Add potatoes, 3/4 cup peanuts, green chile peppers, and curry leaves. Season with salt. Saute until flavors combine, 7 to 10 minutes.
5. 5 Add sugar to the potato mixture; mix well. Add tapioca and remaining 1/4 cup peanuts. Reduce heat to low and cook, stirring constantly, until tapioca looks transparent, 10 to 15 minutes. Stir in cilantro and lime juice. Mix well. Add a bit more salt if desired. Serve hot.

By MSA

Ingredients

• ✓ curry leaf
• jasmine rice
• water
• ghee
• red chile pepper
• black mustard seed
• turmeric
• asafoetida powder
• milk
• yogurt
• salt

Instructions

1. 1 Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
2. 2 Heat the ghee in a small skillet over medium heat. Add the broken chile pepper, and cook until fragrant, about 30 seconds. Stir in the black mustard seeds, and cook until they begin to pop, about 30 seconds more. Remove from the heat, and stir in the turmeric, curry leaves, and asafoetida powder.
3. 3 Whisk the milk, yogurt, and spice ghee together in a large bowl until smooth. Fold in the rice until well mixed. Season to taste with salt, then allow to cool to room temperature before serving.

By DHANO923

Ingredients

• ✓ curry leaf
• vegetable oil
• onion
• serrano pepper
• garlic
• curry powder
• fenugreek seed
• turmeric
• salt
• green bean
• coconut milk
• lime juice

Instructions

1. 1 Heat oil in a saucepan over medium-high heat. Cook and stir onion, curry leaves, serrano peppers, and garlic in hot oil until onion is golden brown. Stir in curry powder, fenugreek seeds, turmeric, and salt; cook for 3 minutes more.
2. 2 Stir in green beans until evenly coated. Reduce heat to medium-low and cook until beans are tender-crisp. Pour in coconut milk and simmer for at least 5 minutes more. Remove from heat and stir in lime juice just before serving.

By AlliePeacock

Ingredients

• ✓ curry leaf
• chickpea flour
• red bell pepper
• chicken
• ginger garlic paste
• turmeric
• paprika
• water
• coconut milk powder
• water
• spaghetti
• green chile pepper
• cilantro
• lemon

Instructions

1. 1 Heat a small skillet over medium heat. Add the chickpea flour and cook, stirring frequently, until the flour darkens slightly and smells fragrant, about five minutes. Remove the pan from the heat and pour the toasted chickpea flour into a bowl to cool.
2. 2 Heat a nonstick skillet over medium-high heat. Add the red bell peppers and curry leaves and cook for 2 minutes, stirring constantly. Mix in the cubed chicken and cook, stirring frequently, until no longer pink, about 5 minutes. Stir in the ginger-garlic paste and fry for 30 seconds.
3. 3 Combine the turmeric, cayenne pepper, and chickpea flour. Sprinkle the spice mixture over the chicken mixture and cook, stirring constantly, for 2 minutes. Pour in 1/4 cup of water to prevent the spices from sticking to the bottom of the pan. Dissolve the coconut powder in 1 cup of water. Pour it over the chicken mixture and reduce the heat to low. Stir the mixture occasionally while you prepare the pasta.
4. 4 Fill a large pot with well-salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
5. 5 Transfer the hot spaghetti to a serving bowl and pour the chicken mixture over the pasta. Garnish with sliced green chilies, cilantro, and lemon slices.

By Celestial

Ingredients

• ✓ curry leaf
• vegetable oil
• onion
• ginger garlic paste
• coriander
• salt
• turmeric
• tomato
• red chile pepper
• shrimp
• water
• garam masala
• cilantro

Instructions

1. 1 Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
2. 2 Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat.
3. 3 Garnish with fresh cilantro and serve with flat bread or rice.

By Allrecipes Member

Ingredients

• ✓ curry leaf
• okra
• vegetable oil
• potato
• cumin seed
• black mustard seed
• onion
• green chile pepper
• garlic
• salt
• turmeric
• fenugreek
• cilantro

Instructions

1. 1 Rinse okra and let dry completely before cutting into 1/4-inch thick wheel-shaped rounds, at least 10 minutes.
2. 2 While okra is drying, heat 1 tablespoon oil in a skillet over medium-high heat in a skillet. Fry potatoes in the hot oil until nearly browned, 5 to 7 minutes. Set aside.
3. 3 Heat remaining oil in a large skillet or wok over medium-high heat. Add cumin seeds and cook until beginning to brown, about 30 seconds. Add mustard seeds; cook until they start to pop, 15 to 30 seconds. Add curry leaves, followed by okra rounds. Stir-fry until okra is brown and crispy, 5 to 7 minutes. Add onion, chile pepper, garlic, and salt; fry until onions begin to brown, about 5 minutes. Add turmeric and fenugreek; stir to coat evenly. Stir in cilantro. Serve.

By KitchenBarbarian

Ingredients

• ✓ curry leaf
• olive oil
• cinnamon stick
• cardamom pod
• star anise
• clove
• shallot
• garlic
• ginger root
• curry paste
• coconut milk
• water
• chicken breast
• tamarind juice
• salt

Instructions

1. 1 Heat oil in a large, deep skillet over medium heat. Saute the cinnamon, cardamom, anise, cloves and curry leaves for 2 to 3 minutes, then stir in shallots, garlic and ginger and saute until fragrant. Stir in curry paste and cook for 5 minutes, stirring constantly.
2. 2 Pour in the coconut milk and water and let simmer for 3 to 4 minutes; add chicken, tamarind juice and salt and simmer, stirring occasionally, for 20 minutes.

By nora muhammad

Ingredients

• ✓ curry leaf
• eggplant
• chile powder
• turmeric
• vegetable oil
• salt
• coconut milk
• tamarind pulp
• chile powder
• coriander powder
• turmeric
• vegetable oil
• mustard seed
• red chile pepper

Instructions

1. 1 Season brinjal with 1/4 teaspoon chile powder, 1/8 teaspoon turmeric powder, and salt; set aside until flavors to set, 3 to 4 minutes.
2. 2 Heat 1 tablespoon oil in a large skillet over medium heat; cook and stir brinjal until lightly browned and tender, about 10 minutes. Remove skillet from heat.
3. 3 Combine coconut milk, reserved tamarind juice, 1 1/2 tablespoons chile powder, coriander powder, 1/2 teaspoon turmeric powder in a saucepan; heat over medium heat until flavors have combined, 5 to 10 minutes. Add cooked brinjal and mix well.
4. 4 Heat 2 tablespoons vegetable oil in a separate skillet over medium heat; add mustard seed, curry leaves, and dried chile peppers. Cook and stir until fragrant and toasted, 2 to 3 minutes. Pour oil mixture over brinjal.

By Aysha Shifna

Ingredients

• ✓ curry leaf
• ghee
• onion
• ginger
• garlic
• cumin seed
• black mustard seed
• turmeric
• potato
• cauliflower
• red chile
• tomato
• collard green
• salt
• black pepper

Instructions

1. 1 Heat ghee in a deep skillet over medium-high heat. Fry onion until translucent, about 5 minutes. Add ginger and garlic; cook and stir until fragrant, about 1 minute. Mix in curry leaves, cumin, mustard seeds, and turmeric.
2. 2 Add potatoes, cauliflower, and chiles; cook and stir until golden brown, about 5 minutes. Add tomatoes and cover with a lid. Reduce heat to low and cook until vegetables are tender, about 20 minutes.
3. 3 Stir collard greens into potato mixture; replace the lid and cook until wilted, about 2 minutes. Season with salt and pepper.

By Try This Recipe!

Ingredients

• ✓ curry leaf
• pumpkin
• water
• turmeric
• salt
• coconut
• red chile pepper
• green chile pepper
• water
• cumin seed
• coconut oil
• red chile pepper
• mustard seed
• black lentil
• coconut

Instructions

1. 1 Put pumpkin into a large pot. Pour 2 cups water over the pumpkin so the cubes are floating. Season pumpkin and water with turmeric and salt. Bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes.
2. 2 Grind 1/2 cup coconut, 3 red chile peppers, green chile pepper, 2 tablespoons water, and cumin seeds in a food processor until you have a paste; stir into the pumpkin mixture and bring again to a boil. Cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. Pour the curry into a large serving bowl.
3. 3 Heat 2 teaspoons coconut oil in a small skillet over medium-high heat. Cook 2 dried red chile peppers, mustard seeds, and black lentils in hot oil until they sputter, 2 to 3 minutes; pour over curry.
4. 4 Heat remaining teaspoon coconut oil in the skillet. Fry 1 tablespoon coconut in the hot oil until completely browned, 3 to 5 minutes. Pour atop the curry. Garnish dish with curry leaves.

By Asha N Basu

Ingredients

• ✓ curry leaf
• cooking oil
• red chile pepper
• cumin seed
• mustard seed
• asafoetida powder
• onion
• green chile pepper
• turmeric
• tomato
• red chili powder
• sugar
• salt
• water
• cilantro leaves

Instructions

1. 1 Heat oil in a large skillet over medium heat. Fry red chile peppers, cumin seeds, and mustard seeds in hot oil until seeds begin to splutter, 2 to 3 minutes. Sprinkle asafoetida powder over seeds and add curry leaves. Stir onions, green chile peppers, and turmeric powder into mixture. Cook and stir until onions are softened, 3 to 5 minutes. Add tomatoes, red chili powder, sugar, and salt; continue cooking until tomatoes are pulpy. Pour water into mixture; simmer until curry begins to thicken, 5 to 10 minutes. Garnish with cilantro to serve.

By SUSMITA

Ingredients

• ✓ curry leaf
• coconut cream
• shrimp
• water
• tamarind pulp
• cumin
• coriander powder
• red chili powder
• water
• turmeric
• salt
• tomato
• onion
• fenugreek powder
• ginger-garlic paste
• black mustard seed
• coconut oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil, mustard seeds, curry leaves, ginger-garlic paste, and fenugreek powder. Stir well to prevent burning or sticking to the pot. Add onion and tomato, along with salt and turmeric. Saute until onions are translucent, 3 to 4 minutes.
2. 2 Meanwhile, combine 2 tablespoons water, Kashmiri red chili powder, coriander, and cumin into a paste in a small bowl. Add spice paste to the onions in the pot and stir well for 1 minute. Add tamarind and 1/4 cup water and stir to prevent burning or sticking to the pot. Cook and stir until oil starts separating out, 3 to 5 minutes. Add 2 cups water and cover the pot with the lid. Simmer 2 minutes more on Saute mode.
3. 3 Add shrimp and stir well. Close and lock the lid. Select high pressure and set the timer for 3 minutes. Allow about 10 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Select Saute mode again and stir coconut cream into the curry. Simmer until thickened, 3 to 4 minutes. Season with salt, if desired.

By Jiya Ann

Ingredients

• ✓ curry leaf
• potato
• cooking oil
• black lentil
• chana dal
• mustard seed
• red chile pepper
• asafoetida powder
• onion
• green chile pepper
• turmeric
• red pepper
• ginger root
• salt
• lime juice
• cilantro

Instructions

1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Remove and discard the skins; roughly mash the potatoes into coarse chunks. Set aside.
2. 2 Heat the oil in a skillet. Fry the urad dal, chana dal, mustard seed, and dried red chile peppers in the oil until the seeds begin to splutter. Sprinkle the asafoetida powder over the mixture. Stir the onion, green chile peppers, and curry leaves into the mixture and cook until the onion is lightly browned, about 3 minutes. Add the potatoes, turmeric, red pepper, ginger and salt; cook and stir until the potatoes are thoroughly reheated, about 5 minutes. Remove from heat and add the lime juice and cilantro to serve.

By SUSMITA

Ingredients

• ✓ curry leaf
• lemon basil
• white sugar
• shrimp paste
• key lime juice
• red chile pepper
• tomato
• oil
• salam leaf
• water
• chicken thigh
• salt
• coriander
• galangal
• ginger root
• shallot
• garlic

Instructions

1. 1 Combine garlic, 1 shallot, ginger, galangal, coriander, and 1 1/2 teaspoon salt in a mortar and pestle; pound into a paste.
2. 2 Combine chicken with the garlic paste, water, and salam leaves in a pot. Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes.
3. 3 Meanwhile, heat 2 teaspoons oil in a skillet. Once the chicken is fully boiled, fry the chicken in the skillet until it's golden brown, 5 to 10 minutes.
4. 4 For the sambal (chili sauce) heat 1 teaspoon oil in a skillet over medium heat and cook remaining 2 shallots, tomato, and red chiles for 2 minutes. Move to a mortar and pestle and add lime juice, shrimp paste, 1/2 teaspoon salt, sugar, and lemon basil. Pound everything into a paste.
5. 5 Place the sambal (chile sauce) at the bottom of a serving plate and place the chicken on top of the dish.

By deravi

Ingredients

• ✓ curry leaf
• water
• yogurt
• chickpea flour
• green chile pepper
• ginger root
• white sugar
• turmeric
• salt
• vegetable oil
• ghee
• red chile pepper
• cumin seed
• mustard seed
• asafoetida powder
• cilantro leaves

Instructions

1. 1 Mix together water, yogurt, and chickpea flour in a large saucepan until smooth; add green chile peppers, ginger, sugar, turmeric, and salt. Bring to a boil, then immediately reduce heat to low and simmer for 5 to 10 minutes.
2. 2 Make tadka: Heat together oil and ghee in a small skillet over medium heat. Fry dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafetida powder in hot oil-ghee mixture until seeds splutter.
3. 3 Stir tadka into yogurt mixture in the saucepan. Mix in cilantro and serve hot.

By SUSMITA

Ingredients

• ✓ curry leaf
• cilantro
• paprika
• curry powder
• garam masala
• coconut oil
• tomato
• ginger-garlic paste
• clove
• fennel seed
• cardamom pod
• star anise
• cinnamon stick
• coconut oil
• red onion
• black pepper
• turmeric
• salt
• goat stew meat

Instructions

1. 1 Season goat meat with 1 teaspoon salt, 1/2 teaspoon turmeric, and black pepper.
2. 2 Place red onions in a blender; grind into a smooth paste.
3. 3 Heat 1 1/2 tablespoons coconut oil in a Dutch oven over medium heat. Add cinnamon stick, star anise, and cardamom pods; cook until aromatic, about 30 seconds. Add fennel and cloves; cook and stir for 30 seconds. Add remaining 1 teaspoon salt and 1 tablespoon curry leaves; stir in the onion paste. Increase heat to medium-high. Cook and stir curry mixture for 5 minutes; add ginger-garlic paste and continue cooking until flavors meld, about 10 minutes.
4. 4 Stir diced tomato into the curry mixture. Cook and stir until mushy, about 4 minutes. Add the seasoned goat meat; cook until browned, 6 to 10 minutes. Transfer goat curry to a slow cooker; cook on High until meat is tender, 2 to 3 hours.
5. 5 Heat 1 teaspoon coconut oil in a saucepan over medium heat. Cook and stir the remaining 1/2 teaspoon turmeric, garam masala, curry powder, and paprika until aromatic, about 1 minute. Add a few cups of the curry from the slow cooker; heat until oil rises to the top. Add remaining 1 tablespoon curry leaves and cilantro; cook until gravy thickens, 3 to 5 minutes. Pour back into the slow cooker and blend well.

By Lydia Parison

Ingredients

• ✓ curry leaf
• tamarind juice
• green bean
• tomato
• potato
• onion
• oil
• ginger
• garlic
• cardamom pod
• black peppercorn
• coriander seed
• cumin seed
• cinnamon stick
• kashmiri chile pepper
• salt
• beef stewing steak

Instructions

1. 1 Place beef in a small pan, cover with water, and season with salt; bring to a boil. Cover, reduce heat to a simmer, and cook until beef is fork tender, 1 to 2 hours. Remove and cut beef into cubes; reserve remaining juices in the pan.
2. 2 Toast chile peppers, cinnamon stick, cumin seeds, coriander seeds, peppercorns, and cardamom pods in a dry skillet over medium-high heat until fragrant, 2 to 3 minutes. Transfer to a spice grinder and process to a fine powder. Move to a mortar and pestle, add garlic and ginger, and grind into a paste.
3. 3 Heat oil in a large saucepan over medium heat. Add onion and curry leaves; cook until the onions turn golden brown, 5 to 7 minutes. Mix in spice paste until well combined. Add beef cubes and reserved juices; bring to a boil.
4. 4 Once boiling, add potatoes, tomato, and green beans. Season with additional salt to taste. Cover, reduce heat to a simmer, and cook gently until potatoes are tender, about 20 minutes. Finish by adding tamarind juice. Cook a few minutes more before serving.

By Allrecipes Member

Ingredients

• ✓ curry leaf
• lime juice
• coconut milk
• water
• garlic
• ginger paste
• cumin seed
• onion
• fenugreek seed
• mustard seed
• vegetable oil
• salt
• chili powder
• black pepper
• coriander
• turmeric
• chicken

Instructions

1. 1 Clean, and cut chicken into 12 to 14 pieces. Place chicken in a large bowl, and season with turmeric powder, coriander powder, black pepper, chili powder, and salt. Cover bowl, and refrigerate for 1 hour.
2. 2 Heat oil in a large pan over medium heat. Fry mustard seeds, fenugreek, onion, cumin seeds, and curry leaves inn oil for about 3 to 4 minutes. Stir in garlic and ginger pastes, and cook for another 2 minutes. Add chicken and water, stir, and cover with lid. Cook for 20 to 25 minutes.
3. 3 Stir in coconut milk, and cook until almost dry. Stir to keep the chicken from sticking to the bottom of the pan. Stir in lime juice, and cook until dry.

By Cooldude

Ingredients

• ✓ curry leaf
• coconut milk
• water
• tomato paste
• clove
• green cardamom pod
• cinnamon stick
• onion
• pandan leaf
• vegetable oil
• cayenne pepper
• curry powder
• black pepper
• salt
• white vinegar
• ginger root
• garlic
• beef stew meat

Instructions

1. 1 Rinse the beef and pat dry. Crush the garlic cloves into a paste and combine it with the crushed ginger. Add the vinegar, salt, pepper, roasted curry powder, and cayenne. Mix in the beef cubes and toss to coat. Set aside for 30 minutes.
2. 2 Heat the oil in a Dutch oven over medium heat. Add the curry leaves and pandan strips. Stir in the onions. Cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes.
3. 3 Mix in the beef cubes and cook until browned on all sides, about 10 minutes. Stir in the cinnamon stick, cardamom pods, and cloves. Add the tomato paste and water and mix well.
4. 4 Simmer, covered, on low heat for 1 1/2 hours or until the meat is tender. Check the curry every half hour; you may need to add more water (up to 1 cup) if the curry is too dry and is sticking to the pan.
5. 5 Add the coconut milk and heat through. Taste and adjust the seasonings before serving.

By Rob Murney

Ingredients

• ✓ curry leaf
• salt
• black pepper
• turmeric
• sambar powder
• coriander
• garlic
• ginger
• onion
• green chile pepper
• oil
• coconut
• water
• shrimp
• water
• red pepper
• black pepper
• salt

Instructions

1. 1 Combine salt, black pepper, and red pepper in a large bowl. Add water to make a fine paste. Add shrimp and toss, making sure shrimp are well coated. Refrigerate while making the sauce.
2. 2 Combine water and coconut in a microwave-safe bowl and cook in the microwave oven for 1 hour. Strain and reserve water; discard coconut. Set coconut water aside.
3. 3 Heat oil in a skillet over medium heat. Add curry leaf and chile peppers. Cook and stir for 1 minute. Add onion and cook until browned, adding water as needed to prevent sticking, 10 to 15 minutes.
4. 4 Add ginger paste and garlic paste and cook, stirring constantly, for 1 minute. Add coriander, sambar powder, and turmeric and stir for 1 minute. Add reserved coconut water and marinated shrimp. Cook until shrimp are curled and opaque, adding more water as needed, about 5 minutes more. Season with black pepper and salt.

By aggie889

Ingredients

• ✓ curry leaf
• cilantro
• pork stock
• salt
• turmeric
• tomato
• vegetable oil
• pork
• water
• vinegar
• clove
• black peppercorn
• cinnamon stick
• cumin seed
• mustard seed
• garlic
• ginger
• onion

Instructions

1. 1 Grind onion, ginger, garlic, mustard seeds, cumin seeds, cinnamon stick, peppercorns, and cloves with just enough vinegar to keep the mixture moving in a blender or food processor until you have a thick paste.
2. 2 Mix remaining vinegar and water together in a large bowl. Add pork cubes to the bowl and thoroughly rinse the meat with the vinegar mixture; drain. Pat pork dry with paper towel.
3. 3 Mix the paste and pork cubes together in a clean bowl, assuring the pork cubes are coated in paste. Cover bowl with plastic wrap. Marinate in refrigerator 8 hours to overnight.
4. 4 Heat vegetable oil in a large skillet over medium-high heat. Fry curry leaves in hot oil until golden brown, 2 to 3 minutes. Add marinated pork, tomatoes, and turmeric; cook and stir until the tomatoes are completely softened, about 10 minutes.
5. 5 Season the pork mixture with salt. Pour enough pork stock over the mixture to assure everything is at least half-submerged. Bring the stock to a simmer, place a cover on the skillet, reduce heat to medium-low, and simmer until the pork is completely tender, 1 to 2 hours.
6. 6 Remove lid from skillet and continue to simmer the mixture until the sauce is very thick, about 10 minutes. Garnish with cilantro.

By Leeloo

Ingredients

• ✓ curry leaf
• cilantro
• salt
• lemon juice
• green bell pepper
• potato
• turmeric
• coriander
• cayenne pepper
• cumin
• water
• tomato
• asafoetida powder
• cumin seed
• green chile pepper
• garlic
• black mustard seed
• vegetable oil

Instructions

1. 1 Heat vegetable oil in a skillet over low heat. Stir mustard seed into hot oil; cook and stir until seeds start to crackle, about 30 seconds. Stir garlic, green chile pepper, curry leaves, cumin seed, and asafoetida powder into mustard seeds; cook and stir until the garlic is fragrant and beginning to turn golden, 3 to 5 minutes.
2. 2 Stir tomatoes into garlic mixture, increase heat to medium, and cook, stirring frequently, until the tomatoes are softened, about 10 minutes. Add water, cumin, cayenne pepper, coriander, and turmeric to tomato mixture; stir.
3. 3 Mix potato, bell pepper, lemon juice, and salt into tomato mixture; bring to a boil, reduce heat to medium-low, cover the skillet with a lid, and simmer until potatoes and peppers are tender, 15 to 20 minutes. Garnish with cilantro leaves.

By Arpita

Ingredients

• ✓ curry leaf
• coconut milk
• curry powder
• tomato paste
• water
• garlic
• ginger root
• cinnamon stick
• clove
• green cardamom pod
• green chile pepper
• red onion
• coconut oil
• tamarind juice
• black pepper
• salt
• white vinegar
• curry powder
• chicken breast

Instructions

1. 1 Cut chicken into bite-sized pieces. Combine 1/4 cup curry powder, vinegar, salt, black pepper, and tamarind juice in a glass or ceramic bowl. Add chicken; toss to coat.
2. 2 Heat coconut oil in a wok or skillet over medium heat. Add sliced onion, green chiles, curry leaves, cardamom pods, cloves, cinnamon stick, and ginger; cook until onion softened and turned translucent, about 5 minutes. Reduce heat to medium-low; continue cooking and stirring until onion is very tender and dark brown, 15 to 20 minutes more. Stir in garlic; cook 1 minute more.
3. 3 Add chicken mixture, water, and tomato paste; stir and simmer until chicken is cooked through, about 10 minutes. Add 3 tablespoons roasted curry powder; stir until evenly dispersed.
4. 4 Gradually stir in coconut milk; simmer 2 to 3 minutes. (Do not overheat or coconut milk may curdle.)

By Sriyani

Ingredients

• ✓ curry leaf
• white vinegar
• potato
• vegetable oil
• water
• black mustard seed
• cayenne pepper
• turmeric
• salt
• black pepper
• garam masala
• cumin
• coriander
• white vinegar
• ginger root
• garlic
• onion
• vegetable oil
• chicken drumstick

Instructions

1. 1 Cut a few shallow slits into each chicken drumstick, and place into a resealable plastic bag; set aside. Heat 5 tablespoons of vegetable oil in a Dutch oven or large pot over medium-high heat. Stir in the onion, garlic, and ginger. Cook and stir until the onion has turned golden brown, about 7 minutes. Remove the pot from the heat, and use a slotted spoon to scoop the onion mixture into a blender. Leave as much oil in the pot as you can, and set aside. Add 3 tablespoons white vinegar, coriander, cumin, garam masala, black pepper, salt, turmeric, and cayenne pepper. Puree until smooth, then pour into the bag with the chicken; mix until the chicken is evenly coated, and squeeze out excess air. Marinate at room temperature for 1 hour, or in the refrigerator for 3 hours or longer.
2. 2 After the chicken has marinated, heat the oil left in the Dutch oven over high heat, and stir in the curry leaves and mustard seeds. Once the mustard seeds have finished popping and have turned gray, remove the chicken from its marinade, and cook until browned on all sides, about 5 minutes. Pour in the remaining marinade and water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes.
3. 3 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
4. 4 While the chicken is cooking, deep fry the potato cubes until golden brown. Drain on a paper towel-lined plate. Once the chicken has cooked for 20 minutes, stir in the potatoes and 2 tablespoons of white vinegar. Recover, and continue to simmer until the chicken is no longer pink at the bone, at least more 10 minutes.

By Brittney Tun

Ingredients

• ✓ curry leaf
• cilantro
• water
• red food coloring
• ginger
• red chile-garlic paste
• salt
• black pepper
• chile powder
• cumin powder
• serrano pepper
• cumin seed
• vegetable oil
• vegetable oil
• black pepper
• salt
• ginger
• garlic
• cornstarch
• egg
• chicken breast

Instructions

1. 1 Place chicken in a medium bowl. Add egg, cornstarch, 1/2 of the minced garlic, 1/2 of the minced ginger, salt, and 1/2 teaspoon black pepper. Mix until chicken is completely coated.
2. 2 Heat oil in a deep skillet and fry chicken pieces until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set fried chicken aside.
3. 3 Heat 2 tablespoons oil in a second skillet over medium heat. Add cumin seeds and cook until crackling, about 1 minute. Add remaining garlic, remaining ginger, serrano peppers, cumin, chile powder, 1/2 teaspoon black pepper, and salt. Add curry leaves and stir to combine. Add chile-garlic paste, ginger paste, and red food coloring. Stir to create a paste. Add water to thin paste slightly.
4. 4 Add fried chicken to the the skillet and toss to coat thoroughly. Stir in cilantro.

By heavenzH2O

Ingredients

• ✓ curry leaf
• salt
• milk
• butter
• black pepper
• salt
• chili powder
• cilantro
• baked bean
• pea
• corn
• spinach
• onion
• garlic
• green bell pepper
• mustard seed
• vegetable oil
• green chile pepper
• turmeric
• coriander
• cumin seed
• potato

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
3. 3 Meanwhile, combine cumin seeds, ground coriander, ground turmeric, curry leaves, and sliced green chile in a bowl. Set aside. Place vegetable oil and mustard seeds in a large skillet. Cover and cook over medium heat until the mustard seeds begin popping, then reduce heat to low. When the popping stops, quickly add the cumin mixture and replace the lid; cook until the herbs make a hissing sound. Mix in the green bell pepper, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the spinach, corn, and peas until heated through. Stir in the baked beans. Toss in the cilantro, and season with chili powder, 1/2 teaspoon of salt, and pepper. Divide vegetable and bean mixture evenly into two 9-inch round pie pans.
4. 4 Combine potatoes, butter, milk, and 1 pinch of salt in a bowl. Mash until smooth. Spread mashed potatoes over the bean mixture using a fork to create small peaks that will become crisp during baking.
5. 5 Bake in the preheated oven until potatoes are golden brown, 20 to 25 minutes. Cool for 5 minutes before serving.

By Miss S