Posts Tagged ‘Curry’

Love Thai Food…

I am in love with Thai food… It’s my go-to food when I want to eat something nice and familiar and be sure that I will love it. So making Thai food at home is not a usual thing for us as when we feel like it we just go out or take out from our favorite Thai restaurants around our place. A few weeks back I bought this cookbook from Barnes and Noble. The reason I picked it up was it was on sale and it had a ton of very pretty pictures. I love cookbooks with pretty pictures. It just makes it easier for me to decide on whether I want to or not make a particular recipe. So this book that I picked up is called ‘Curry Bible’ by Mridula Baljekar. There are a pages of recipes for different meats and vegetables all with the same link – curry. This is where I picked this recipe from – Thai Yellow Chicken Curry, one main reason being that it has baby corns in it. I love baby corns and so does Amit and both of us love Thai food, so why not. Oh and an added incentive was that it does not use all coconut milk, instead it uses yogurt which makes it an healthier version. I did make a couple of changes to the recipe either because I did not have the ingredients or felt it would make the dish just a little more flavorful. This recipe serves 4 and takes about 45  mins to prepare.


  1. 6 tbsp Thai yellow curry paste (ingredients and recipe follow)
  2. 2/3 cup plain yogurt
  3. 1/4 cup coconut milk
  4. 1.5 cups water
  5. handful of fresh cilantro
  6. handful of thai basil leaves (I did not have these handy so skipped it)
  7. 2 tbsp vegetable oil
  8. 1 large red onion cut into wedges
  9. 2 garlic cloves finely chopped
  10. 2 skinless, boneless chicken breasts (cut into strips)
  11. 6 oz baby corns (halved lengthwise)
For Thai Yellow Curry Paste
  1. 2 orange habanero chili (I wanted it spicy, you could use normal orange or yellow chilies)
  2. 3 garlic cloves
  3. 4 shallots
  4. 1 tbsp turmeric powder
  5. 1 tsp salt
  6. 12-15 black peppercorns, crushed
  7. 1 lemongrass stalk, chopped
  8. 1″ fresh ginger


  • Heat 1/2 tbsp oil and add the yellow curry paste. Stir fry the paste till it is fragrant for a min or two.
  • Add the chicken and baby corn to the paste and transfer it to another bowl.
  • In the same pan heat the rest of the oil and stir fry the onions and garlic till the onions are pink.
  • Now add the chicken and baby corn to this and stir fry till the chicken and baby corn are tender.
  • Now stir in the yogurt, coconut milk, water, cilantro and thai basil.  Bring this to a boil and let it simmer for a couple of minutes.
  • Garnish with some cilantro and basil and serve hot with rice.
For Yellow Curry Paste
  • Grind the ingredients together in a food processor or grinder to a smooth paste. You can store this in the refrigerator for upto a week.

I served this with some saffron coconut rice. The recipe for the saffron coconut rice will be uploaded soon. The recipe is very easy to make and goes well with either rice or bread. Hope you enjoy this recipe as much as we did.


Back after another unplanned break!!!

I know I had promised I would not disappear for such long periods of time but I guess my PhD program does take precedence over all else… 🙂 But well I am back and this is gonna be a short post but a post nonetheless after one whole month. I had actually made this dish before I went on my one month sabbatical but never got down to posting the recipe. I love spinach and it’s healthy too. So why not combine some spinach with fish! And I do love all kinds of seafood so it  feels like the best combination…. And its takes about 30-45 minutes to make with about 20-30 minutes of active prep / cooking from your side.


  1. 4 fish fillets (any kind cleaned and cut into four pieces each)
  2. 1 teaspoon cumin seeds
  3. 8 cups of spinach leaves
  4. 1 tomato (pureed)
  5. 1 1/2 onions (finely chopped)
  6. 4-5 cloves garlic (sliced fine)
  7. 1/4 teaspoon turmeric powder
  8. 2 teaspoons red chili powder
  9. 3 teaspoon cumin powder
  10. 1/2 teaspoon black pepper powder
  11. 1 teaspoon coriander powder
  12. 2 teaspoons oil
  13. 1 cup water
  14. salt to taste

  • Heat 1/2 teaspoon oil. Add the cumin seeds and when it sputters add the raw spinach leaves. Let the leaves wilt just a little; this takes about a minute.
  • Now transfer the spinach to the pureed tomato and puree the entire mixture together.
  • Heat the rest of the oil in the same pan and add the chopped onions to it. Once the onions soften a little add the sliced garlic.
  • Once the onion and garlic brown add the turmeric powder, red chili powder, coriander powder and cumin powder and fry for a minute.
  • Add the water and salt to this mixture and let it come to a simmer.
  • Now add the fish to this mixture and cover and cook for 5 minutes. Remove the cover and let the fish cook in the mixture for another 5 minutes or till the fish is partially cooked.
  • Now add the spinach – tomato puree to the fish and cover the pan. Let is cook for about 10 minutes.
Your fish in spinach curry is ready to be served either with rice or bread. This recipe is a keeper as far as I am concerned specially for the weeknights. And it serves about 2-3 persons. I hope to be a little more regular now with my posts but I do not think it’s going to be possible till after I am done with my exams. For now, I hope you enjoy this recipe as much as we did. Now I am gonna go have dinner – some fish in spinach gravy with bread…
My Love Hate relationship with Eggs!!!

When I was a kid I used to hate eggs in any form. I just hated them, but then I grew up and started cooking and realized that it was a pretty quick to fix meal. That’s when I decided that I do not hate eggs anymore!!! I am not an egg lover just yet but I do make it more often than not. And it’s not something I shy away from cooking anymore. It amazing how eggs are cooked so different in India versus the US. This recipe is an egg curry which is really quick and easy to make and Amit’s verdict was that it is ‘blog-able’. And add to it I loved it cos thought I do not hate eggs anymore I am still very picky about how they are prepared!

It took me about 30 minutes to prepare this dish and you can eat it with rice, bread or chappatis (indian bread). I would say that it’s a very easy recipe, one which you make when you are really hungry and want something quick to eat.


  1. 4 hard boiled eggs cut into halves
  2. 1/2 onion (sliced)
  3. 1/2 tomato (chopped)
  4. 1 tsp cumin seeds
  5. 1/2 tsp turmeric powder
  6. 1 teaspoon chilli powder (increase or reduce to taste)
  7. 1 tsp coriander powder
  8. 1/2 tsp cumin powder
  9. 1/2 tsp garam masala
  10. 1 – 2 cups vegetable stock ( you could substitute with water or any other stock)
  11. 1/4 cup coconut milk
  12. coriander leaves (for garnish)
  13. 2 teaspoon oil
  14. 1 tsp fenugreek leaves
  15. salt to taste


  • Add a teaspoon of the oil and add the onions to the saucepan. Cover and let the onions fry to a dark brown color.
  • Add a few teaspoons of the stock / water to deglaze the pan once the onions are browned.
  • Next add the tomatoes and let it soften for a few minutes.
  • Now remove from the saucepan and transfer to a food processor. Add a 1/4 cup stock / water and process the onion and tomato to a fine paste.
  • In the meanwhile heat the rest of the oil. Add cumin seeds and once they sputter add the turmeric powder, chilli powder, garam masala, coriander powder and cumin powder and fry for a couple of minutes.
  • Next add the onion-tomato paste back into the saucepan and mix well.
  • Let it simmer for a couple of minutes then add the coconut milk, the fenugreek leaves and the rest of the stock. You may add less or more of the stock according to how thick or thin you like the gravy.
  • Let the gravy come to a boil then lower the flame and add the halves of the hard boiled eggs.
  • Now add the coriander leaves as garnish and serve hot with any bread / rice of your choice.

Hope you enjoy this recipe as much as I did. And it took about 30 minutes from start to finish. I prepared the hard boiled eggs while I was preparing the gravy so the eggs were ready to be put into the gravy by the time the gravy was ready. I hard boil the eggs by immersing the eggs in water and placing the pan on the gas. One the water comes to a boil let it keep boiling for about 5 minutes. Then remove from the gas and keep covered for 10-15 minutes. Next immerse the eggs in ice water for 10 minutes before removing the shell.

This serves 2-3 persons depending on the number of eggs you add to the gravy. And remember to add the salt at the end after tasting the gravy specially if you are using stock. As many of the store bought stocks have some amount of added salt in it.

Bye for now and I’ll be back very soon with the March Daring Cooks challenge recipe.

Back after a short break…

I have been away from my blog for a few days now. Well it’s not because I have been lazy, it’s more because I have had too many things happening all around me. Just never found the time to get to my blog. Also, Amit and I celebrated our third wedding anniversary last week. But am back now.

Last week we bought a lot of fish and I really needed to finish it before it got stale. I remember seeing a fish recipe which had some potatoes in them, so thought of doing just that. Though I do not remember the recipe but the idea of putting fish and potatoes together in the same dish intrigued me. For the red curry sauce I made a few changes to the recipe I found at a website which I have linked at the end of my blog. So here’s my own version of fish and potatoes in red curry sauce recipe.


  1. 2 tilapia fillets
  2. 1 small potato
  3. 1 teaspoon ginger paste
  4. 4 garlic cloves (chopped fine)
  5. 3 sweet peppers (small) (chopped fine)
  6. 1 cup chopped red onion
  7. 2 teaspoons Thai red curry paste
  8. 1 teaspoon curry powder
  9. 1/2 teaspoon cumin powder
  10. 4 teaspoon soy sauce
  11. 1 tablespoon brown sugar
  12. 7 ounce coconut milk
  13. 2 tablespoons chopped coriander
  14. 1 teaspoon lemon juice
  15. 1/2 teaspoon black pepper
  16. salt to taste
  17. 2 teaspoons olive oil


Preparing the Fish

  • Marinate the tilapia fillets in some salt and 1/2 teaspoon black pepper (freshly ground) for about 15 minutes.
  • Heat the broiler in the meanwhile.
  • Slice the potato into really thin slices.
  • Broil the fish fillets on one side for about 10 minutes.
  • Turn the fillets over and place the potato slices on top of the fish fillets. Broil this side for about 5 minutes. Once the potatoes start turning brown, turn over the potato slices. Once this side also browns set aside the fish and potato slices.

Preparing the Red Curry sauce

  • Heat the oil in a saucepan.
  • Add the ginger and garlic and saute this till it turns light brown.
  • Add the onions and fry it till it turns light brown. Now add the sweet pepper and cook till the pepper is soft and cooked through.
  • Once the pepper is cooked, add the cumin powder and curry powder and saute for a couple of minutes.
  • Then add the soy sauce, brown sugar and curry paste and stir till the mixture is homogeneous.
  • Next add the coconut milk and simmer for about 5 minutes. Now add the salt to taste. (The curry paste and soy sauce usually have some salt, therefore be careful when adding more salt)
  • Add the lemon juice and chopped cilantro and stir it.
  • Now remove the sauce from heat.
  • To serve, place the fish fillet in a plate and pour the red curry sauce over the fish fillet.
  • I cut the fillet into smaller pieces just because it’s easier to serve.

This serves two persons and does make some extra sauce. I was able to use the leftover sauce, the next day, with some boiled eggs. The entire recipe takes about 45 minutes from start to finish. And here is the original recipe for the red curry sauce I did make some changes to suit my taste buds. Hope you enjoy this recipe as much as I did. You can make the sauce and use it as a topping over any other vegetables / meat. We loved this sauce over the boiled eggs as well.