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Recipes that include curry powder

Fancy Crab Fried Rice

Tuesday, January 5, 2010

There are so many versions of fried rice. I’m not even going to try and guess how many there are. Yet, what makes it a fried rice? My mom once told me that the very basic Chinese version is just scallion, egg, and rice. That’s all you need for fried rice and any other additions are your choice.

Fancy Crab Fried Rice 4


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Curry Chickpea Fries

Sunday, June 28, 2009

Curry Chickpea Fries 2

This week’s Weekend Shout out is to Sara at Sara’s Kitchen. I’ve had her post on Chickpea Fries bookmarked since February (at least it’s from this year). The fancy name for these is Panisses, and I spotted a recipe on David Lebovtiz’s blog as well. Since I love fries, you can get me to try anything related to, similar to, or just called a fry. What’s awesome about this recipe is that the hardest part is finding the chickpea flour. I’ve heard that some Whole Foods carry it, but I got mine for $2.49 per pound at Ninth Avenue International Grocer.


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Scallop Pancakes

Thursday, February 12, 2009

These little seafood pancakes were inspired by a recipe I saw Jacques Pepin cook up; if you didn’t know already, that guy is my cooking hero. I put a bit of an Oriental spin on them and they came out almost like Korean seafood pancakes, which we love. I’m not sure this is a perfect recipe, but it’s pretty good!

Fried Scallop Pancake 1


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Sunday, December 14, 2008

Tonkatsu is simply pork cutlets, considered part of a whole genre of food called Yoshoku, Japanese interpretations of Western food. Well here’s my take on it. You’ll notice a little bit of Malaysian curry powder, which adds just a touch of something special and a teeny kick. No one will be able to tell what the secret ingredient is though.


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Quail Egg and Bacon Salad with Creamy Curry Dressing

Friday, December 5, 2008

I saw these quail eggs at the Chinese supermarket and they were so cute, I couldn’t resist. You can treat them similarly to chicken eggs. Just adjust cooking time because they’re much smaller. To hard-boil the quail eggs (without getting the green tinge), dunk them in boiling water for 3 minutes, rinse with cold water, then peel.

quail eggs


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Curry Shrimp Scrambled Eggs

Saturday, November 15, 2008

This morning I smelled some bacon cooking down the hall and knew I had to have a savory breakfast. However, our fridge just wasn’t complying with me, there was not much to work with except two big containers of strawberries; but as I said, my heart was set on savory. Down to the freezer I went, where I saw our bag of amazing, frozen shrimp — bingo.

Curry Shrimp Scrambled Eggs


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Conch Fritters

Sunday, October 26, 2008

Back in college, I went to the Bahamas with my girlfriends for spring break. Everywhere you go, they serve conch fritters. As much as I loved them in the beginning, I couldn’t look at another conch fritter by the 3rd day. You don’t see conch fritters much in NY (I probably never have), so I was ready for conch fritters again. I looked up several recipes but I didn’t have the standard ingredients so we improved a bit and ended up with non-traditional but very good conch fritters. How bad can any deep fried batter be, right?


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Curry Beef Skewers

Friday, October 24, 2008

I hesitate to call these Curry Beef Skewers because the curry isn’t so pronounced that you’ll think of this as a curry dish. However, the curry is what makes it extra special and your guests will be asking, what makes this beef so good?

Skewering does take a bit of work, but it’s an otherwise very simple recipe that takes very little skill. Bring these to a party and you’ll be very popular.


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Curried Crab over Rice

Monday, June 23, 2008

There used to be a wonderful Indian restaurant on 58th Street, where from time to time I’d enjoy their Curried Crab appetizer. For $12, one could have a pint of curry-flavored crab. Every bite was amazing. Unfortunately they went out of business and I haven’t had the dish in a while.


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Curried Cauliflower Soup

Thursday, December 6, 2007

Lon doesn’t really like cauliflower so I tried to make a not so cauliflower-like dish. It ended up being a yummy curry soup and Lon liked it. Yay! It tastes creamy without any dairy and has very little fat.

2 cubes chicken bouillon
2 teaspoons olive oil
1 medium onion, sliced
1 small head of cauliflower, cut into florets
8 red potatoes, quartered
1 1/2 tablespoons curry powder
1/2 teaspoon turmeric

*you can also use russet potatoes, red potatoes just happened to be what I had

1. Dissolve the bouillon cubes in 3 cups of boiling water. Set aside.
2. Heat the oil in a 3 1/2 quart pot.
3. Add the onions and saute for 2 minutes on medium heat.
4. Add cauliflower and saute for another 2 minutes.
5. Add chicken bouillon liquid and potatoes. Bring to a boil.
6. Add curry powder and turmeric and return to medium heat.
7. Continue cooking, uncovered, for 20 minutes, stirring occasionally.
8. Puree in a blender until very smooth. You will need to do it in two batches.
9. Serve or store.

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