Fish Curry

Recipe: Fish Curry with Potatoes and Peas

From: Cuisine At Home; Weeknight Menus Volume 2, 2007

Total Time: 50 minutes
Severs: 4; 1 fillet & 1 cup curry

Ingredients:
1 lb halibut, cut into 4"-long pieces
Salt and pepper to taste
1 Tbs Peanut Oil
2 Tbs unsalted butter
1 cup onion, sliced
2 tsp fresh ginger, minced
2 tsp fresh garlic, minced
2 Tbs all-purpose flour
2 Tbs curry powder
2 cups chicken broth
1 cup cherry tomatoes, halved
1 cup russet potato, peeled, diced
1/2 cup carrot, grated
1 cup Granny Smith apple, peeled, coarsely grated
1/2 cup coconut milk
1/2 cup frozen peas
1 Tbs Soy sauce
1 Tbs honey
Salt and cayenne to taste
Cooked rice for serving
Cilantro for garnish

Directions:
Saute seasoned halibut in oil in a nonstick skillet over medium-high heat. Cook until golden on both sides, 6 minutes; remove and keep warm.
Saute onion, ginger, and garlic in butter in same skillet over medium-high heat. Cook until translucent, about 3 minutes. Stir in flour and curry powder, and saute, stirring constantly, until mixture is evenly browned, about 2 minutes.
Add broth, scraping up any browned bits, then stir in tomatoes, potato, and carrot. Bring to a boil, reduce heat to medium-low and simmer 20 minutes.
Add apple, coconut milk, peas, soy sauce, honey, salt, and cayenne; stir to combine. Cook until flavors meld and peas are cooked, about 5 minutes.
Serve fish on rice and top with curry sauce; garnish with cilantro.

Chickpea & Tomato Stew

Chickpea & Tomato Stew

From: Cuisine at Home Issue No. 97
Makes 14 cups
Prep time: 30 minutes
cook time: 4-5 hours high; 5-6 hours low

Ingredients:

• 1 lb dry chick peas, sorted
• 6 cups water
• 1/2 tsp baking soda
• 2 cups diced onion
• 2 Tbs canola oil
• 3 Tbs tomato paste
• 1-2 serrano chiles, seeded and minced
• 2 tbs each minced fresh ginger and garlic
• 1 tbs garam masala
• 2 tsp each ground cumin and coriander
• 1 tsp turmeric
• 1 can tomato sauce (15 oz)
• 1 can crushed tomatoes (28 oz)
• 1 can diced tomatoes in juice (28 oz)
• salt & pepper to taste
• 1.5 cups plain greek yogurt
• 1/2 cup minced fresh cilantro
• 1 tbs minced lime zest
• 2 tbs fresh lime juice

Directions:

1. For the stew, combine chickpeas, water, and baking soda in 4-6 qt slow cooker. Cover and cook chickpeas until tender on high, 3-4 hours, or on low 4-5 hours. Drain and rinse chickpeas; return to slow cooker.
2. Menawhile, saute onion in oil in a saute pan over medium heat until beginning to brown, 6-7 minutes. Add tomato paste, serrano, ginger, garlic, spices, cook until fragrant about 1 minute.
3. Deglaze pan with tomato sauce, scraping up any browned bits. Transfer mixture to slow cooker; stir in crushed and diced tomatoes and season with salt and pepper. Cover slow cooker and cook for 1 hour more.
4. For the yogurt sauce, combine yogurt, cilantro, zest and lime juice; season with salt and pepper. Serve stew with sauce and garnish with cilantro.

Mulligatawny Chicken Pot Pie

Mulligatawny Chicken Pot Pie

From: Cuisine at Home Weeknight Menus. Vol. 2
Makes: 4 pot pies
Total Time: 55 minutes

Ingredients:

• 2 tbs butter
• 2 tbs curry powder
• 1 tbs garlic, minced
• 1 tbs fresh ginger, minced
• 1 tbs jalapeno, seeded, minced
• 1/2 tsp red pepper flakes
• 2 cups chicken broth
• 1 cup sweet potato, peeled diced
• 1/2 cup coconut milk
• 4 tsp corn starch
• 2 cups cooked chicken shredded
• 1/2 cup frozen peas
• 1/2 lb puff pastry dough (1 sheet) thawed.

Directions:

1. Preheat oven to 400 degrees; thaw puff pastry according to package directions. Line a baking sheet with foil.
2. Saute onion, curry powder, garlic, ginger, jalapeno, and pepper flakes in 2 tbs butter in a large pot over medium heat for 3 minutes. Stir in broth and sweet potato, increase heat to medium-high, and simmer until sweet potato is tender, 6-7 minutes.
3. Whisk coconut milk and cornstarch together in a dish, then stir into pot. Bring to a boil and simmer to thicken. 
4. Off heat stir in chicken and peas. Divide mixture evenly among 4 oven proof baking dishes and arrange on the prepared baking sheet. 
5. Roll pastry on a lightly floured surface to make a 12" square. Cut dough into 4 squares and drape over the dishes, trimming any overhang. Brush tops with 1 tbs butter and bake until pastry is golden and filling is bubbly, 25 minutes.

Curried Potato and Pea Samosas

Curried Potato and Pea Samosas

From: Cuisine at Home, Issue No. 68
Makes: 4 samosas
Total Time: 45 minutes
Nutrition: per samosas - 612 cal, 34g total fat; 70g carbs; 3g fiber; 7g protein

Ingredients:

• 1/2 lb yukon gold potatoes, diced
• 3/4 cup water
• 1/2 cup onion, diced
• 1 tbs garlic, minced
• 2 tbs butter
• 2 tbs curry powder
• 1/2 cup vegetable or chicken broth
• 1/2 cup frozen peas
• Juice of 1/2 a lime
• Salt to taste
• 1 pkg purchased pie dough (15 oz)

Instructions:

1. Preheat oven to 450 degrees; line a baking sheet with parchment.
2. Cook potatoes in salted water in a large saute pan, covered, over medium heat until tender, 10 minutes, stirring occasionally. Drain, set aside, and return pan to burner.
3. Saute onion and garlic in butter over medium heat until onion begins to soften, about 3 minutes. Stir in curry powder and cook 30 seconds. Deglaze with broth, then add peas and reserved potatoes; bring to a boil. Cook 1 minute, add lime juice, and season with salt; cool slightly.
4. To assemble, unroll pie dough rounds and cut each into quarters. Spoon 1/2 cup curry mixture in the center of 4 quarters. Place other quarters on top of mixture and seal samosas with fingers, crimp with a fork, and carefully transfer to prepared baking sheet. Bake until golden, 15 minutes.

Curried New Potato & Pea Soup

Curried New Potato and Pea Soup

From: Cuisine at Home, Issue No. 62
Makes: 4 cups
Total Time: 40 minutes
Nutrition: per cup - 206 cal; 8g fat; 26g carb; 4g fiber; 8g protein

Ingredients:

• 1 tbs butter
• 8 oz yellow new potatoes, diced (about 1 1/2 cups)
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1 tbs flour
• 1 tbs curry powder
• 1 tsp garam masala
• pinch of red pepper flakes
• 2 cups chicken broth
• 1 cup whole milk
• 2 tsp sugar
• 1 cup frozen peas
• Juice of 1/2 lime
• salt to taste
• plain yogurt
• chopped fresh cilantro

Instructions:

1. Sweat potatoes, onion, garlic in 1 tbs butter in a large sauce pan over medium heat. Cook until onion is translucent, about 5 minutes.
2. Stir in flour and spices; saute for 30 seconds, stirring constantly. Add broth, milk and sugar. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until potatoes are tender, stirring occasionally.
3. Season with lime juice and salt. Garnish with yogurt and cilantro.

Red Curry Soup

Red Curry Soup

From: Cuisine at Home, Issue No. 80
Makes: 4 servings
Nutrition: per serving - 373 calories; 25g fat; 49mg chol; 513mg sodium; 16g carbs; 2g fiber; 23g protein

Ingredients:

• 12 oz boneless, skinless chicken breast halves
• Salt and black pepper
• 1 tbs vegetable oil
• 2 cups water
• 1 can coconut milk (13.5 oz)
• 3-4 tsp purchased red curry paste
• 1 tbs fish sauce
• 1 cup thinly sliced green bell pepper
• 2 oz rice stick noodles, broken
• Additional vegetables such as peas, carrots, leeks, onion, red pepper

Instructions:

1. Season chicken with salt and pepper; cut into bite-sized pieces.
2. Heat oil in a saucepan over medium-high. Add chicken to the pan and saute until browned, 4-5 minutes, stirring occasionally.
3. Add water and coconut milk; bring to a boil. Stir in curry paste and fish sauce; simmer 2-3 minutes. 
4. Add vegetables (add longer cooking ones first, cover pan and simmer) Add noodles when vegetables are almost done. Simmer soup until noodles are softened, 3-4 minutes.