Coconut Milk and Cream

Dave DeWitt Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

4 cups grated coconut
2 1/4 cups boiling water or hot milk

 

Instructions

In a bowl, cover the grated coconut with with the boiling water (or milk for a thicker coconut “cream”) and let it steep for 15 minutes.  Using a strainer, drain the coconut and reserve the “milk.”  The coconut meat may be squeezed through muslin cloth or a double layer of cheesecloth to collect the rest of the “milk.”
Store the “milk” in the refrigerator (it has about the same shelf life as whole milk), and the “cream” will rise to the top.
Variation: For a thicker milk, approaching cream, instead of steeping the grated coconut in hot water, puree it in a blender with the water and then strain it through cloth.

Cape Curry Powder

Dave DeWitt Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

1/2 cup coriander seed
3 tablespoons cumin seed
1 tablespoon fennel seed
1 tablespoon mustard seed
1 tablespoon whole cloves
2 tablespoons black peppercorns
3 small, hot, red, dried chiles such as piquins or santakas, seeds and stems removed
4 tablespoons ground cardamom
3 tablespoons ground fenugreek
1 tablespoon ground ginger
1/4 cup ground turmeric

Instructions

In a dry skillet, individually toast the coriander, cumin, fennel, mustard, cloves, and peppercorns over medium heat, taking care not to burn them.

Combine the toasted ingredients and the chiles in a spice mill and grind to a fine powder.  Combine with the other ground ingredients and mix until a uniform color is achieved.

 

Ceylon Dark Curry Powder

Dave DeWitt Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

10 small, hot dried red chiles, such as piquins, seeds and stems removed
1 tablespoon rice
1 tablespoon coconut, fresh or flakes
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 teaspoon cardamom seeds
1 teaspoon fenugreek seeds
1 2-inch piece cinnamon
1 teaspoon mustard seeds
6 whole cloves
5 curry leaves

 

Instructions

Roast the chiles on a cookie sheet in the oven at 350 degrees until they turn very dark.  Remove and allow them to cool.

In a dry skillet, roast the rice, coconut, coriander, cumin, fennel, cardamom, fenugreek, cinnamon, and mustard over medium heat, stirring often, until they turn dark brown, almost black, taking care that they do not burn.

Combine the chiles, roasted spices, cloves, and curry leaves in a spice mill and blend in small batches to a fine powder. 

Smoked Serrano and Roasted Tomato Salsa

Dave DeWitt Recipes Leave a Comment

This recipe is part of a five-part series devoted to chipotles–those many varieties of smoked chiles. You can go here to start reading–and cooking with–chipotles of all kinds.

Ingredients

2 large tomatoes
1 tablespoon Chipotle Texas Red Serrano Powder, buy here
1/4 teaspoon salt

 

Instructions

Grill the tomatoes and chiles by placing them 3 to 6 inches above hot coals.  Turn them often until they are soft and the skins are charred.  Place them in a blender along with the Red Serrano Powder. Puree for about 30 seconds.  Strain the salsa and add the salt, mixing well.

Albondigas en Salsa Chipotle (Chipotle Meat Balls)

Dave DeWitt Recipes Leave a Comment

This recipe is part of a five-part series devoted to chipotles–those many varieties of smoked chiles. You can go here to start reading–and cooking with–chipotles of all kinds.

Ingredients

4 chipotle chiles in adobo, chopped fine
1 small white onion, chopped
5 medium tomatoes, chopped fine
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1/4 cup finely chopped fresh cilantro
1 cup beef broth
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound ground pork
1 pound ground beef
1/2 cup bread crumbs
1/2cup milk
2 eggs
1/4 cup finely chopped onion
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Instructions

In a saucepan, combine the chipotles, onion, tomatoes, carrots, celery, cilantro, broth, and salt and pepper and cook, uncovered, over medium heat for 10 minutes. Reduce the heat to simmer and cook for 30 minutes.

While the sauce is cooking, combine the remaining ingredients in a bowl, mix well, and fashion into meat balls. Bake the meatballs in the oven for 20 minutes at 350 degrees F. Remove, drain, and add them to the chipotle sauce. Simmer in the sauce for 20 minutes, and serve.