Indian-style pork

Ingredients

3 tbsp butter
2 tbsp olive oil
2 lb pork loin, bite-size pieces
1 med onion, coarsely chopped
2 scallions, with tops, minced
1 shallot, minced
2 tbsp curry powder
4 allspice berries
1 clove garlic, minced
1/2 tsp dried thyme
3 sprigs fresh parsley, minced
3 tbsp water
1 tbsp white wine vinegar
salt and black pepper to taste
1 scotch bonnet-type chile, pricked
1 chayote, in 1″ pieces
1 small eggplant, in 1″ pieces
2 tomatoes, peeled, coarsely chopped

How to prepare

Heat the butter and oil in a heavy frying pan over medium heat. Add the pork, onion, scallions, and shallot, and cook, stirring occasionally, until the pork pieces are browned on all sides. Place the curry powder into a spice mill with the allspice grains and grind until they are well mixed. Add the curry mixture to the frying pan along with the garlic, thyme, and parsley. Cover with the water and vinegar, lower the heat, and cook for 30 minutes. Season with the salt and pepper and add the chile, chayote, eggplant, and tomatoes. Continue to cook, uncovered, stirring occasionally, until the curry has a thick sauce (you may need to add a bit more water). Serve the colombo de porc hot with white rice serves 4 to 6.

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Curry chicken stuffed with celery

Ingredients

3 lb. Chicken cut in pieces
1/2 tsp curry powder
1 small bunch celery cut into 2″ lengths (save the leaves)
1 tsp salt
1/4 tsp pepper
1/2 tsp savory

2 tbsp all purpose flour (opt.)

How to prepare

Wash and wipe the chicken and rub the skin all over with curry powder. In the slow cooker make a bed of the celery pieces. Place the chicken in the pot, layered with celery leaves, and sprinkle with salt, pepper, and savory. Cover and cook on low for 5-7 hours. Before serving: you can serve the chicken plain or turn the cooking liquid into a delicious sauce. Drain the juices from the cooker and skim off and reserve about 1-2 tab.. Of chicken fat. Pour the juices into a small skillet; turn the heat to high and boiled own until there is 1/2-3/4 cup of stock. In another skillet, over low heat, warm the chicken fat and stir the four into it. When you have a smooth paste, pour the cooked down stock into the skillet, stirring quickly to keep the sauce smooth. Simmer 3-4 minutes or until thickened. Taste and add salt and pepper if needed. Place the chicken in a serving dish with the celery pieces around it and pour the sauce over all. Yield: 6-8 servings

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Aloo gobi – spiced cauliflower

Ingredients

2 tsp oil
2 onions, sliced and fried
2 tsp sugar
2 tsp crushed red chile
1 large cauliflower divided into florets
1/2 lb tomatoes, peeled, seeded and coarsely chopped
1 cup plain yogurt
2 tsp cardamom powder
1/4 cup cream
chopped cilantro
salt to taste

How to prepare

Heat the oil to low and add the sugar and allow it to brown. Add the cauliflower and mix well to coat with the caramel. Stir in the onions, salt, tomato and yogurt, and cook, covered, over low heat till the cauliflower is fork tender. Stir in cardamom and cilantro and cook 5 minutes more. Pour cream over top and serve. Serves: 4-6 heat scale: med

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Cauliflower and potato curry

Ingredients

4 cups potatoes, peeled and quartered
1 small cauliflower, cut into florets
3/4 tsp ground turmeric
1/2 tsp chili powder
1 1/2 tsp ground cumin
3/4 tsp salt

Big pinch of sugar
2 tomatoes, chopped
1 1/4 cups water
1/2 tsp garam masala

How to prepare

Add all ingredients to a crockpot and cook on low for approximately six hours.

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Spicy curried broccoli soup

Ingredients

1 1/4 lb fresh broccoli, or more
1 qt chicken broth
1 med onion
2 tsp butter
1 tsp vindaloo curry paste
1 tsp salt
Black pepper to taste
2 tsp lime juice
8 lemon slices
1/2 cup sour cream
Snipped chives

How to prepare

(1) cut the broccoli, and place it in a lg saucepan along with the broth, onion, Butter, curry paste, salt and pepper
(2) bring to a boil reduce heat and simmer, covered, for 8 to 12 minutes or until Broccoli is just tender
(3) place about two cups of the mixture at a time into a blender container cover and Blend until smooth pour into bowl or another lg pan repeat with remaining mixture
(4) stir in the lime juice
(5) serve hot, garnished with a thin slice of lemon, a sm dollop of sour cream, and A sprinkling of chives yield: 8 servings
Notes: (1) this soup can be also refrigerated overnight and served cold (2) if you Don’t have vindaloo curry paste, try using 2 tsp of curry powder, and one chopped Green chile pepper (such as poblano).

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Curried pork chops

Ingredients

8 thin pork chops
dash of salt
dash of pepper
1 tsp vegetable shortening
1 large onion, chopped (1 cup)
1 tbsp curry powder
1 cup catsup

1/2 cup worcestershire sauce
1 tbsp cider vinegar
3/4 cup water

How to prepare

Sprinkle pork chops with salt and pepper; brown in shortening in a large frying pan; remove and set aside. Stir onion and curry powder into drippings in pan; saut

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