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

6 shallots, peeled
1 2-inch piece of ginger, peeled
3 small fresh red chiles, such as serranos, stems removed
5 cloves garlic
1 2-inch piece galangal, peeled
2 cups thick coconut milk, recipe here
1 tomato, peeled and chopped
1 smalled eggplant, peeled and diced
1 pound catfish, cut into large chunks
1/2 pound green beans, cut into 1-inch sections
2 tablespoons minced cilantro
1 teaspoon fish sauce (nam pla)
Water or fish stock, if needed
Cilantro leaf for garnish
Nigella seeds for garnish

Instructions

In a food processor, combine the shallots, ginger, chiles, garlic, and galangal and puree to a smooth paste.
Bring the coconut milk to a boil in a wok, add the paste, reduce the heat slightly, and cook, stirring occasionally, for about 5 minutes.  Add the tomato and eggplant and cook for five more minutes.
Add the catfish, beans, cilantro, and fish sauce, and cook over medium heat for ten minutes, or until the beans are tender.  The curry should be quite liquid, so add some water or fish stock if necessary.
Serve garnished with the green onion.

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

1/4 cup vegetable oil
2 curry leaves, crushed (optional)
1-inch piece galangal, peeled and grated, or substitute ginger
2 cloves garlic, chopped
2 medium onions, sliced
1 cup coconut milk, recipe here
1/4 cup Indonesian Curry Paste, recipe above    
1/2 teaspoon salt
1 teaspoon sugar
3 tomatoes, coarsely chopped
2 teaspoons tamarind paste dissolved in 1 cup water
3 small, fresh, hot green chiles, such as serrano, seeds and stems removed, cut lengthwise in half
1 large fish head (about 1 pound)
6 small okras, parboiled and sliced

Instructions

Heat the oil in a wok and fry the curry leaves and galangal for two minutes.  Add the garlic and onions and fry until the onions are soft.  Add the coconut milk and curry paste and stir-fry for about 5 minutes.

Add the salt, sugar, tomatoes, and tamarind and cook for 5 minutes.  Add the chiles, fish head, and okra and simmer, uncovered, until the meat starts to fall off the fish head, about 45 minutes.

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 dried small hot red chiles, such as piquins, stems removed
5 candlenuts (or substitute macadamia nuts or cashews)
2 stalks lemongrass, bulbs included
1/2 teaspoon turmeric powder
1 large piece galangal, peeled and chopped (or substitute ginger)
1 small onion, chopped
1 teaspoon prawn or shrimp paste
1 tablespoon ghee (recipe here) or vegetable oil
4 curry leaves (optional)
1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired
1 1/2 cups thick coconut milk, recipe here

Instructions

In a food processor, combine the chiles, nuts, lemongrass, turmeric, galangal, onion, and prawn paste and puree to a fine paste.

Heat the oil in a skillet or wok and fry the paste and curry leaves for 5 minutes.  Add the prawns and coconut milk and cook, uncovered, over medium heat until the prawns are done, about 15 minutes.

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

Filling:
    
1/2 pound lean ground beef, lamb, or pork
1 onion, minced
2 medium potatoes, peeled, boiled and diced
1 teaspoon Indonesian Curry Paste (see recipe, above)
1/2 cup coconut milk, recipe here

Pastry and Assembly:

2 cups flour
Pinch of salt
1/2 teaspoon baking powder
1 tablespoon butter    
1 egg, beaten slightly
Water
Vegetable oil for deep-frying

Instructions

 Filling:

Fry the meat and the onions together in a pan until the meat is browned.

Add the remaining ingredients and cook over medium heat, uncovered, until all the liquid has evaporated, about 10 minutes.

Drain the mixture through a sieve to remove all the remaining oil and set aside.

Pastry and Assembly:
Sift the flour, salt, and baking powder together.  Cut the butter into the mixture until it resembles bread crumbs.  Add the egg and enough water to make a dough and knead for 5 minutes.  

Separate the dough into balls about the size of a walnut.  Roll out the balls on a floured board into thin rounds about 4 inches across.

Place about one tablespoon of filling on each round and spread it over half the round.  Fold the other half of the round over, wet the edges with a little water, and crimp with a fork.

Deep fry the rounds in hot oil, turning until both sides are brown.  Drain on paper towels and store in a 325 degree oven until read to serve.  They should be served hot with a sambal or hot sauce on the side.