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3 posts tagged curry

Tasmanian Curried Scallop Pie
This should be a no-brainer, but don’t buy frozen scallops from Chinatown.  Any Chinatown.  Maybe if you know what you’re doing (if so, please share!), but which fresh scallops this take on a Tasmania Scallop Pie would be a winner.  These were quite a bit spicier and not as creamy as the ones I had when I was down there, but aside from the scallop situation, I liked them better.
The true test will be whether the ones I froze hold up, those I just assembled and popped in the freezer.  Hopefully they’re a better version of a frozen meat pie, but I’ll report back on that.
Ingredients (serves 8):
2 cups of fresh scallops
1 cup of frozen, thawed peas
1 large potato, boiled and chopped
2 tbsp of Roasted Curry Powder
2 tbsp grated ginger
1 tsp cinnamon
1 tsp tumeric
1 tsp ground coriander
1 tsp sweet paprika
1 cup of coconut milk
3 tbsp tomato paste
1 tbsp tamarind paste
1 onion, diced
3 garlic cloves, diced
1 chili, diced
Juice of 1 lime
2 sheets of frozen puff pastry, thawed
3 sheets of frozen shortcrust pastry, thawed
Saute the onion and garlic until soft.  Add the scallops and cook for 2-3 minutes.  Add the chili and spices, and cook for a few minutes before adding the rest of the ingredients.  Cook on low for 20 minutes, until the curry is thick, and then let cool completely.
Line the bottom of 8 pie dishes with shortcrust, fill with the curry, then top with puff pastry, sealing with a bit of water and then joining the 2 by pressing around the edges with a fork.  Cook immediately, or freeze.  To reheat the frozen ones, just put directly in the oven.

Tasmanian Curried Scallop Pie

This should be a no-brainer, but don’t buy frozen scallops from Chinatown.  Any Chinatown.  Maybe if you know what you’re doing (if so, please share!), but which fresh scallops this take on a Tasmania Scallop Pie would be a winner.  These were quite a bit spicier and not as creamy as the ones I had when I was down there, but aside from the scallop situation, I liked them better.

The true test will be whether the ones I froze hold up, those I just assembled and popped in the freezer.  Hopefully they’re a better version of a frozen meat pie, but I’ll report back on that.

Ingredients (serves 8):

  • 2 cups of fresh scallops
  • 1 cup of frozen, thawed peas
  • 1 large potato, boiled and chopped
  • 2 tbsp of Roasted Curry Powder
  • 2 tbsp grated ginger
  • 1 tsp cinnamon
  • 1 tsp tumeric
  • 1 tsp ground coriander
  • 1 tsp sweet paprika
  • 1 cup of coconut milk
  • 3 tbsp tomato paste
  • 1 tbsp tamarind paste
  • 1 onion, diced
  • 3 garlic cloves, diced
  • 1 chili, diced
  • Juice of 1 lime
  • 2 sheets of frozen puff pastry, thawed
  • 3 sheets of frozen shortcrust pastry, thawed

Saute the onion and garlic until soft.  Add the scallops and cook for 2-3 minutes.  Add the chili and spices, and cook for a few minutes before adding the rest of the ingredients.  Cook on low for 20 minutes, until the curry is thick, and then let cool completely.

Line the bottom of 8 pie dishes with shortcrust, fill with the curry, then top with puff pastry, sealing with a bit of water and then joining the 2 by pressing around the edges with a fork.  Cook immediately, or freeze.  To reheat the frozen ones, just put directly in the oven.

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Oorroomas (Pork) Curry
Well, not really, because I made this with chicken.  I’m still a bit weird about curry, I don’t usually love it, but after having a Sri Lankan curry a couple weeks ago that blew me away, I found this recipe from the Spicie Foodie and gave it a try, replacing the pork with chicken.  I googled some recipes on how to make your own Sri Lankan curry powder, and while I have very little idea of what I did, it was worth roasting and smashing up some seeds in order to get a really nice flavor.  I’m going to make more of this mystery powder to have on standby so I can try this with pork next time.  10 points.

Oorroomas (Pork) Curry

Well, not really, because I made this with chicken.  I’m still a bit weird about curry, I don’t usually love it, but after having a Sri Lankan curry a couple weeks ago that blew me away, I found this recipe from the Spicie Foodie and gave it a try, replacing the pork with chicken.  I googled some recipes on how to make your own Sri Lankan curry powder, and while I have very little idea of what I did, it was worth roasting and smashing up some seeds in order to get a really nice flavor.  I’m going to make more of this mystery powder to have on standby so I can try this with pork next time.  10 points.

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Curried Chicken Salad with Grapes, Almonds, Cilantro and Red Pepper
I’ve been making a fair amount of chicken salad for lunches, but rarely do I photograph it since I’ll make it at night and throw it in a tupperware.  One time I even made enough for 2 days to leave at work overnight, thinking I was really clever for planning ahead.  That was a huge mistake.  Going into the kitchen for Day 2 Lunch to see someone had been munching on it as a midnight snack was fairly infuriating.  Who does that? I digress.  I had to try a bit of this so I managed to take a picture, and it’s one of my favorites so far.  The rolls I made with leftover pizza dough that was in my fridge for 24 hours, mixed with some flax-seeds.  Really nice, and not just because they were warm.  The 24 hours in the fridge helped. Ingredients:
2 boneless, skinless chicken breasts
1 tbsp curry powder
2 tbsp chili powder
1/2 red pepper, diced
1 cup grapes, sliced in half
1/4 cup chopped blanched almonds
1/2 cup mayonnaise
1/4 cup chopped cilantro
Olive oil and salt
Rub the chicken with a little oil, then sprinkle with the curry and chili powder.  Bake for about 30 minutes at 220C / 375F or until just cooked through.  Let cool. In a bowl, mix the rest of the ingredients.  Chop or shred the chicken once it’s cool enough to handle, and mix in.  Season with salt.

Curried Chicken Salad with Grapes, Almonds, Cilantro and Red Pepper

I’ve been making a fair amount of chicken salad for lunches, but rarely do I photograph it since I’ll make it at night and throw it in a tupperware.  One time I even made enough for 2 days to leave at work overnight, thinking I was really clever for planning ahead.  That was a huge mistake.  Going into the kitchen for Day 2 Lunch to see someone had been munching on it as a midnight snack was fairly infuriating.  Who does that?

I digress.  I had to try a bit of this so I managed to take a picture, and it’s one of my favorites so far.  The rolls I made with leftover pizza dough that was in my fridge for 24 hours, mixed with some flax-seeds.  Really nice, and not just because they were warm.  The 24 hours in the fridge helped.

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1 tbsp curry powder
  • 2 tbsp chili powder
  • 1/2 red pepper, diced
  • 1 cup grapes, sliced in half
  • 1/4 cup chopped blanched almonds
  • 1/2 cup mayonnaise
  • 1/4 cup chopped cilantro
  • Olive oil and salt

Rub the chicken with a little oil, then sprinkle with the curry and chili powder.  Bake for about 30 minutes at 220C / 375F or until just cooked through.  Let cool.

In a bowl, mix the rest of the ingredients.  Chop or shred the chicken once it’s cool enough to handle, and mix in.  Season with salt.

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