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Curry

Aug 302016
 
Instant Pot Jamaican Goat Curry

 

Instant Pot Jamaican Goat Curry

The Instant Pot Jamaican Goat Curry, is a good example of a unique fusion of cultures and modern convenience. Without any sacrifice in flavors the dish comes together quickly. Cooking goat meat on stove top can take hours sometimes and there is always the constant stirring. If you have a few minutes to brown the meat first and roast your potatoes separately , the dish is elevated to a more balanced and rounded off flavor. However you can totally just put everything in together, set it up and walk away.

Instant Pot Jamaican Goat Curry

 

I love the pungency of the all spice berries in the Jamaican goat curry along with the white peppers and a some hot chilles. Traditionally a scotch bonnet peppers are used in this curry, but I made do with some ground thai red chilli that my husband had brought in from Bangkok while on his travels. I think they worked well in this dish and if you can’t find the scotch bonnets, use any kind of hot pepper that you like.

Instant Pot Jamaican Goat Curry

The beauty of a curry always is that it is open for interpretation. You can substitute quite a few of the ingredients based on what’s available and what you personally like. I was really excited the whole month of August to make this Jamaican goat curry for Progressive Eats. I might have made quite a lot of this curry and saved it to eat later too.

Instant Pot Jamaican Goat Curry

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month we’re featuring dishes native to or inspired by the islands of the Caribbean. Our event is hosted by Coleen who blogs at The Redhead Baker. Our dishes this month are inspired by the cuisines of Jamaica, Cuba, The Bahamas and more. You’ll certainly find a delicious recipe to add to your repertoire!

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

 

Taste of the Caribbean Progressive Eats Menu

Main Course

Veggies/Side Dishes

Desserts

Instant Pot Jamaican Goat Curry

Instant Pot Jamaican Goat Curry

Ingredients

    Jamaican Curry Powder
  • 2 tsp thai chilli powder or cayenne
  • 3 tsp turmeric powder
  • 1 tbs cumin seeds
  • 1 tbs coriander seeds
  • 1 tbs all spice berries
  • 2 tsp yellow mustard seeds
  • 1 tsp fenugreek seeds
  • 2 tsp ground ginger
  • 2 tsp white peppercorns
  • 2 - 3 cloves
  • For Goat curry
  • 2 pounds goat chops or mixed peices
  • 3 tbs oil
  • 4 – 5 cloves of garlic
  • 3 cups onions diced
  • 3 Tbs Curry powder
  • 3- 4 sprigs of thyme
  • 2 green onions chopped
  • 2 russet potatoes potatoes
  • salt to taste

Instructions

    Make the curry powder
  1. lightly toast the whole spices. Grind into a fine powder and add in the already ground spices to make your own version of Jamaican curry blend.
  2. Make the Goat curry
  3. Set your Instant pot on High saute.
  4. Add in the oil and taking 2 to 3 goat pcs at a time, sear and brown them on both sides.
  5. once all goat meat is seared and browned, add in the onions and saute until transparent and soft.
  6. Add the goat back in and add the curry powder, garlic, thyme and green onions.
  7. Add salt and 2 cups of water and set it to manual pressure for 25 minutes.
  8. Meanwhile peel and dice the potatoes and add a little oil and thyme on them .
  9. place in a 400 Deg oven for 15 to 20 minutes or until done.
  10. When the pressure cooker gets into the keep warm mode, allow the pressure to naturally release for 10 minutes.
  11. Then remove all pressure, open the lid and add potatoes. simmer until potatoes are soft.
  12. Eat with rice or roti.
http://dev.spiceroots.com/instant-pot-jamaican-goat-curry/

Oct 272015
 
Pumpkin curry

A piece of flaky fried bread turns into a scoop as you dip it into a pipping hot bowl of pumpkin curry, the action languorous. The pumpkin pieces look plump & juicy and hold a promise of being sweet & tart, the flavors scrumptious. To the onlooker you are but eating a humble pumpkin, the thought incredulous. To the omniscient, the crescendo is just building up, the excitement palpable.

Pumpkin Curry

 

The kaddu ka ambal – sweet and tart pumpkin curry is sweet, tart, spicy, hot and is a great example of balance in flavors. An important part of the Dogra cuisine (Dogras are the indigenous people of the Jammu region of Jammu & Kashmir), it is a dish served at almost all feasts when in season.

Pumpkin Curry

A gentle simmer to infuse the pumpkin with the spices, a gentle coaxing of the pumpkin to release its sweetness into the sauce, a touch of tartness from the tamarind to cut into the sweetness and you have yourself – kaddu ka ambal. Served over rice for a gluten free meal or along with crispy roti or even a fried puri for a more indulgent meal. Sometimes, a great dish doesn’t have to be slogged over for hours. It just needs to look like you did.

Pumpkin Curry

 

progressive-eats-logo

We are Celebrating Pumpkin With the #Progressive Eats Group where our Host,  Jeanette from Jeanette’s Healthy Living chose pumpkin as the theme for this month. Here are some fabulous pumpkin dishes to choose from when deciding what to do with all those pumpkins!

Savory

Sweet

Pumpkin curry

 

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is all about Pumpkin and is hosted by Jeanette Chen who blogs at Jeanette’s Healthy Living. With Autumn’s arrival, it’s the perfect time to start using fall’s harvest in our menus. We have some great ideas this month to use pumpkins in all sorts of dishes, both Savory and Sweet.

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

 

Kaddu Ka Ambal – Sweet and Tart Pumpkin Curry

Kaddu Ka Ambal – Sweet and Tart Pumpkin Curry

Ingredients

  • 3 tbs oil
  • 1/2 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 3- 4 dried red chillies
  • 3 Cups peeled and diced pumpkin ( 2 - 3 inch cubes)
  • Salt to taste (1 tsp)
  • 1/2 tsp ground turmeric
  • 1 tsp Hungarian paprika (good quality)
  • 1/2 tsp cayenne ( only if you want it hotter)
  • 1 C water
  • 1 tsp tamarind paste or 1/4 C seedless tamarind soaked in 1/2 C water
  • 4 tsp molasses or 2 tsp jaggery or 2 tsp brown sugar or 2 tsp sugar

Instructions

  1. Heat oil in a heavy bottom pot on medium heat.
  2. Add in the fenugreek seeds and cumin seeds. As soon as the fenugreek starts to crackle and turn a bit red, add in chillies and then the diced pumpkins.
  3. Add in the salt and stir to coat.
  4. Add in the turmeric and the Hungarian paprika and the cayenne (if using cayenne).
  5. Stir to mix well and then cover and cook on medium heat for a few minutes. Add the 1 C of water, cover and cook on medium heat until the pumpkin is tender - about 10 minutes.
  6. While the pumpkin is cooking, prepare the tamarind
  7. If you are using the seedless tamarind soaked in water, using your hand, massage the pulp into the soaking water. once the tamarind and water are sort of mixed in, using a strainer, strain out the water to filter out any seeds or shoots . Reserve the water discard the debris.
  8. If you are using a paste then mix it in half a cup of water and keep it aside.
  9. Once the pumpkin is soft and tender but still holding its shape, add in the tamarind water (now filtered) and also the molasses/sugar/jaggery ( whatever you are using)
  10. Mix it all in, cover and cook for another 5 minutes on medium heat. The oil will float up to the top and the pumpkin will look a bit glossy when its ready.
http://dev.spiceroots.com/kaddu-ka-ambal-sweet-and-tart-pumpkin-curry/

 Posted by on October 27, 2015 at 12:01 AM  Tagged with: ,
Aug 142014
 

Dim Posto Egg Curry

 

Busy weeknights can make our best laid plans go haywire. It is often very tempting to get takeout and not worry about fixing dinner. For those days I rely on Eggs. The Egg Curry or an Egg Burji is usually received with no complaints on the dinner table. Both of those can be scooped with freshly made rotis or slices of whole wheat bread. If a dish gets done in under 30 minutes, I am usually game to make dinner at home instead of ordering takeout.

Dim Posto –  Bengali Style Egg Curry in Poppy Seeds Paste  is one such dish. If you have eggs that are already boiled, this dish is a breeze. Even if you do have to start with boiling the eggs first, this gets done in less than 30 minutes.

Dim Posto

When I tried it for the first time after getting the recipe from my friend Purna, who is my resource for all things Bengali cuisine, I was not sure if the dinner would go down cheerfully or would there be suspicious looks about what mom had made. Not only did Shloka enjoy the dish, she requested the leftovers be saved for her.

Dim Posto – Egg Curry in Poppy Seeds Paste

Dim Posto – Egg Curry in Poppy Seeds Paste

Ingredients

  • 6 eggs boiled and peeled
  • 5 tbs posto (poppy seeds ) soaked in 5 tbs milk for 15 minutes
  • 2 cloves
  • 2 green cardamoms
  • 1/2 inch of Indian cinnamon
  • 2 green chillies
  • 2 tbs grated garlic
  • 2 tbs grated ginger
  • Mustard oil
  • salt
  • Fried onions 2- 3 Tbs (to garnish - optional )
  • Ghee ( to top off the dish )

Instructions

    Make the paste
  1. grind the green chilles and posto with the milk until really smooth
  2. grind the spices in a dry grinder, sieve and discard the coarse portion, add in the fine powder to the posto paste.
  3. Make the dish
  4. Heat the oil (you know the drill)
  5. sautee the eggs in it for a bit
  6. once they get a golden hue, remove from the oil and keep aside.
  7. Now add in the ginger garlic paste, saute then add posto paste and cook until oil floats to top. Now add in the eggs, cook covered, for another 5 minutes on medium .
  8. Serve and add fried onions on top

Notes

The fried onions add great flavor tot he dish, but if you are in a hurry you can simply skip using them

http://dev.spiceroots.com/dim-posto-bengali-style-egg-curry-in-poppy-seeds-paste/

 

 

Aug 032014
 

chicken xacuti

 

Goa – the land of the Vindaloo and cashew Fenny and fish curries, abundant sea food and just the place for a perfect beach vacation. It was on one such idyllic vacation, more than a decade and a half ago that I discovered Goan Cuisine. As a young and inexperienced tourist (not traveller) my plan was to see all the places everyone thought I should see and check them off the list.

I did see the places and take in the sights in a rather touristy manner, I however stumbled upon Goan cuisine on the Baga Beach and was instantly hooked. Though the beach boasts of multi cuisine restaurants and fine dining options, it was the food from the shacks that hit home.

chicken xacuti-3

Goan food draws on different cultural influences – Portugese being the main one . There are notable influences from Brazil, France, African, Arabic, konkan to name a few. I think that makes it a truly unique cuisine.

chicken xacuti

 

The chicken Xacuti, pronounced as Shakuti, is one of the dishes I was introduced to a long time ago on my first vacation to Goa. On my subsequent trips for work or vacation I ensured that I try as many dishes as I could.

The spicy, coconut flavored chicken xacuti takes some muscle and time. You need to freshly grind the spices and slowly roast them too. But it is worth every second you spend sweating it out in the kitchen.

 

Chicken Xacuti

Chicken Xacuti

Ingredients

  • 2 pounds – 2.5 pounds chicken, skin removed, cut into medium size pcs
  • 2 tbs ginger garlic paste ( ginger and garlic in equal proportions)
  • 1 tsp tamarind paste
  • ¼ tsp nutmeg powder
  • Salt to taste
  • 4 tbs oil
  • For Xacuti Spice Paste ( Xacuti Masala)
  • 10 – 12 dry red chillies whole, stems removed ( Kashmiri preferred)
  • 1 tsp ground turmeric
  • 1 C onions, sliced thin
  • 2- 3 green cardamoms
  • !For Dry roasting :-
  • 1 tbs coriander seeds
  • 1 tsp cumin seeds
  • ½ tsp fenugreek seeds
  • ½ tsp peppercorn
  • 4 tsp poppy seeds
  • ½ tsp cloves
  • 2 brown cardamoms (only the seeds.. discard the shell)
  • 1 inch piece of cinnamon
  • ½ star anise
  • ¾ C grated fresh coconut
  • 1bay leaf

Instructions

    Make the Xacuti paste
  1. Heat a cup of water and add in the red chillies to it. Let them soak.
  2. Take a small pan and slowly dry roast the spices on low heat. Be patient, increasing the heat will result in burnt spices. When the spices will start emitting a slightly smoky aroma and the coconut will start to look lightly browned, you will know your spices are ready.
  3. Allow to cool slightly and blend into a fine powder.
  4. Saute the onions in 2 tbs oil, until slightly browned. Blend the onions and the red chillies along with the water and the powdered roasted spices, turmeric, green cardamoms and salt in to a smooth paste.
  5. Cook the Chicken
  6. Heat the remaining oil in a large pot, add in the ginger garlic paste and cook until fragrant. Add in the Xacuti paste fry it up until oil starts to show up on top.
  7. Add in the chicken and mix it all. If you need to add water at this stage because the spices are sticking to the base, add in about ½ c water.
  8. Cover and let it cook for about 20 minutes, until the chicken is cooked through and the gravy is thick.
  9. Mix the tamarind paste with 2 tsp of water and add it in. Mix and cook for another five minutes. Sprinkle the nutmeg and cover and let it rest before serving with pao or rice.
http://dev.spiceroots.com/chicken-xacuti/

Mar 142013
 

Jammu Rajma

Has it ever happened to you, that you presented the idea of making the best dish from your hometown with so much enthusiasm that you could barely resist the urge to get going and make it but your baloon of excitement was burst with one simple “ Sure! But I don’t understand what the fuss is about this dish.”

A lightening strikes and then there is a deafening silence. While you scurry for an appropriate response, your mind is racing with responses that you want to utter in a thundering voice so high pitched that every crystal in the house could shatter. You want to tell the person in question that the big deal about this dish is the same big deal there is about sushi, kimchi, hand made pasta, hand tossed pizza, freshly made cheese, the good old BLT, crawfish boil and on and on. But        you         don’t. You are saying all this in your head, while trying to find a calm and composed response.

So you calm yourself and say, “I just want to make this for the guests coming over tonight and I have a feeling they might like it,” and leave it at that.

Rajma

Then you slowly gather whatever is left of your enthusiasm and set to work. The delectable aromas wafting from the wok with the frying of onions and the boiling of the sauce help you get back in the zone and you forget the previous conversation ever happened.

rajma masala

 You finish cooking the main dish and the sides and set the table, air out the cooking aromas and light candles, select a sophisticated playlist, fluff the cushions and head over to get the last minute brushing done on your hair and apply a hurried lip gloss before the guests knock at the door.

Conversations happen, there is quiet laughter and some hearty laughs. There is sharing of food and wine and compliments galore and then one big voice that gushes “ Oh Now I understand what the fuss is all about!”

And you say out loud, “Well, Thank you!” and smile a sweet smile while secretly placing this in the part of mind that keeps track of all things he did wrong. Husband! You should have known better!

 

So dear reader’s let me tell you what the fuss is all about! This recipe is for red kidney beans from the Jammu region of Jammu and Kashmir, one of the states in India.  The kidney beans from this region are smaller in size, sweeter in taste and the texture is far more superior than the regular kidney beans. Also the process of cooking Rajma in Jammu region is different from the rest of the Northern India, even though the spices and ingredients used are almost the same. The first difference is  that Jammu style Rajma is cooked with a stick of cinnamon at the time of boiling them. The other major difference is that we use more onions than tomatoes in the dish and we make it in ghee and serve it with rice with ghee topped over it.  And if you can get hold of Rajma from Doda in Jammu, you got yourself a Beany jackpot!

Do try out and find out what the fuss is all about.

 

Rajma – Indian Style Kidney Beans

Ingredients

  • 2 cups red kidney beans soaked in 8 cups of water for 8 hours or in hot water for 2 hours
  • 6 cups water
  • 3 tbs cumin coriander powder ( or 2 Tbs coriander +1 Tbs cumin powder)
  • 3 tsp kashmiri red chilli powder
  • 1 tsp mango powder (amchoor)
  • 1 tsp pomegranate seed powder ( anardana powder)
  • 3 cloves slightly pounded
  • 3 cups sliced onions ( about 400 gms)
  • 1 ½ Cups chopped tomatoes (seeds removed)
  • 2 tsp garam masala (kashmiri preferred)
  • 2 tbs minced ginger
  • 2 tbs minced garlic
  • ¼ C cilantro
  • 2 tsp salt (or to taste)
  • 1 stick of cinnamon
  • 6 Tbs ghee ( non negotiable )
  • 1tsp cumin
  • 1 tej patta (Indian bay leaf)

Instructions

  1. Rinse the soaked kidney beans and put them into a pressure cooker along with 6 cups of water and the cinnamon.
  2. Put on medium- high heat and let it come to a boil before closing the lid of the pressure cooker.
  3. When the water starts boiling, close the pressure cooker, reduce heat to medium low and pressure cook for about 12 minutes.
  4. After 12 minutes, allow the pressure to gradually come down on its own. Place a do not disturb sign on it 😉 Once the pressure releases check if the beans are done. Perfectly cooked beans will hold their shape, but yield easily to pressure.
  5. Heat the ghee in a pan, when its hot add the cumin. Wait for it to crackle. Add in the bay leaf, cloves and then add in the onions and cook until the onions are browned.
  6. Add in the ginger garlic and cook until fragrant. Now, Add in the red chilli and the cumin coriander powder, stir to mix and add in the tomatoes.
  7. Reduce heat and cover and cook for 5 minutes, stirring every now and then. When this mix oozes the ghee out, add in the rest of spices, salt and add the beans in along with the broth.
  8. Stir to mix, bring to a rolling boil, cover and cook for 15 minutes on medium low heat.
  9. The ghee separates once again and the consistency look like you see in the picture.
  10. Finish with the cilantro, mix it in.
  11. To serve them how my peeps in Jammu do, take some fluffy basmati, ladel the rajma on top and put some hot ghee on top. Add in a sliced onion and green chillies and understand what the big deal about Rajma really is.
http://dev.spiceroots.com/rajma-indian-style-kidney-beans/

Mar 082013
 

Egg curry

Dear Eggs,

You have been whipped, cracked, beaten and scrambled in my kitchen. You have been boiled, fried and baked too. And If that was not enough, I dropped you in soups and also poached you.

The reason why I am writing to you today is that I never really ever told you or anyone how Eggceptional you really are. People maligned your name, by calling you the monster at the breakfast table. I never paid any attention to them and kept my love sincere for you. You know that, don’t you? I sang your praises in the perfectly boiled egg story, and the omelets and the persian egg curry . But in all those, I was being very selfish by saying how easy you were. No No !! Not in THAT sense. You are humble, no fuss, and generally very accommodating.

I never told anyone how very good you were for them. I never tried to clear your name when they said you were bad for them. And for that I am making amends now and writing about your virtues, and my friends  Jeanette at jeanetteshealthyliving ; Martha at Simply Nourished Living ; Mireya at Myhealthyeatinghabits ; Alyce at More time at the table ;  Minnie at thelady8home.com ; Casey at  Sweetsav  are joining me in writing about your goodness and sunny disposition.

Egg Curry

As for me personally, I couldn’t do without you. On most days you come to my rescue and save me from boring myself to death at the stove by your simple versatility. I think you have known all along that I am so not a morning person. So thank you Dear Eggs for –

1 ) choline, which reduces chances of breast cancer in women by 24%.

2) lutein and zeaxanthin, two antioxidants that will help me check out the eye candy even when I am 70

3) the naturally occurring vitamin D

4) saving my hair and nails due to your sulphur and vitamin content. You know how badly I treat them at the salons.

5) Being low on calories, high on protein – you have started to shrink my waistline too

I will always be indebted to you, dear eggs for all that you have done and are doing for me and I will always love you!

Yours, truly yours

Ansh

Egg Curry

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Serves: 8 servings

Serving Size: 1

Egg Curry

Ingredients

  • 8 eggs (hard boiled and peeled)
  • 2 cups chopped onions
  • 2 cups chopped tomatoes
  • 2 tbs ginger garlic paste
  • 1 tbs kashmiri chili powder
  • 2 tbs coriander powder
  • 1 tbs cumin powder
  • 2 tsp garam masala
  • 1/4 tsp turmeric powder
  • 2 tbs oil
  • salt to taste
  • 2 cups hot water

Instructions

  1. Take a clean toothpick and poke the boiled eggs all over. This is to create some pores so the spices can seep into the eggs.
  2. Heat the oil and lightly fry the eggs in it. There is no deep frying.
  3. Take the eggs out and in the same oil sautee onions until they are pale. Do this on low heat as you will otherwise be burning them too quickly.
  4. Add in the salt and wait for the onions to sweat a bit. Now keep stirring until the onions turn a light shade of brown.
  5. Add in the ginger garlic paste, cook for a minute or two on medium heat.
  6. Now add in the spices ( except the garam masala) and add in the tomatoes.
  7. Mix everything together and cover and cook for about 5 minutes on medium- low heat.
  8. When the spices and tomato onion mixture is thoroughly cooked, ( the oil floats to the top is a good indication that things are cooked), add in the water and bring everything to a rolling boil.
  9. Add in the garam masala and the eggs and cover and cook again for 10 minutes on medium-low heat.
  10. The oil will once again float to the top when the dish is perfectly cooked. You may also let it cook longer to make a thicker curry. But to eat with fluffed up brown rice, you need some fingerlicking good curry.

Notes

This recipe can be halved or doubled with ease. In a pinch, buy preboiled eggs from costco and make the curry. Will save you a lot of time.

http://dev.spiceroots.com/egg-curry/

 Posted by on March 8, 2013 at 8:50 AM  Tagged with: