Thai Salmon Steaks In Panang Curry Sauce
Ingredients| 2 8 ounce salmon steaks |
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* Use A Taste of Thai Panang Curry Base. ** Use A Taste of Thai
Coconut Milk. ~------------------------------------------------------
Servings: 2
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The East Velvety Warm Mustard Pepper Sauce
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The North Almond Pistachio Saffron Curry Sau
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The South Split Pea Coconut Curry Sauce
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The West Anglo Indian Curry Sauce
Heat oil in a heavy, medium sized skillet over medium heat. Add onions and stir fry until onions turn caramel brown, about 12 to 15 minutes. Remove from heat. Place in a blender with the ginger, tomatoes, cilantro, cayenne and salt; puree until smooth. Transfer to a medium s (Upload by user)
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Tikka Murgh
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Toker Dal
Bring water to a boil over medium heat & add lentils. Reduce heat & simmer, covered, until the lentis are tender, about 15 minutes. Add the ginger & chile & then puree in a blender. Return to pan & bring back to a simmer. Add salt, sugar & tamarind. Stir (Upload by user)
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Tomato Kachumber
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Combine the tomatoes, scallions, mint, ginger & lime juice in a medium bowl. Heat the vegetable oil in a small skillet. Add the mustard seeds. Have a cover ready to contain the seeds as they begin to pop. Remove from heat. Pour over the other ingredients, add salt to taste (Upload by user)
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Toovar Dal
Wash & clean the dal throughly and leave to soak for one hour. Wash it againin one or two changes of water and then place it in a saucepan with one pint of water. Wash the drumsticks and cut into two in. long pieces. Add this to the dal with the curry leaves, the salt, chopp (Upload by user)
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Traditional Side Dish
In a bowl add the veggies, some salt and squeeze lemon juice into the bowl. cover. let stand in fridge for at least 1/2 hour before serving. tastes great with channa masala and roti or as the prime "chutney" with aloo paranthas. Posted by Rooprai to AOL. (Upload by user)
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Trinidad Curry Paste
Separately roast all the seeds, the cloves and the peppercorns. Grind all the ingredients into a paste with a mortar and pestle, or use a food processor and puree. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0 316 18224 9 pg 211 (Upload by user)
TAG: paste, ,
Separately roast all the seeds, the cloves and the peppercorns. Grind all the ingredients into a paste with a mortar and pestle, or use a food processor and puree. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0 316 18224 9 pg 211 (Upload by user)
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Tuna Fish Curry
Fat grams per serving: Approx. Cook Time: :10 Heat oil in wok . Add apple and stir fry over medium heat, 1 2 minutes. Stir in curry powder. Add tomato sauce. Bring to a boil, add juice and tuna. Stir till heated. Serve over hot cooked rice. (Upload by user)
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Fat grams per serving: Approx. Cook Time: :10 Heat oil in wok . Add apple and stir fry over medium heat, 1 2 minutes. Stir in curry powder. Add tomato sauce. Bring to a boil, add juice and tuna. Stir till heated. Serve over hot cooked rice. (Upload by user)
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Tuna Mounds With Curry Mushroom Sauce
Saute onion in shortening until golden brown. Mix onion, milk, crumbs, eggs, poultry seasoning, parsley, salt, pepper, and tuna. Shape into 6 mounds in large shallow baking dish. Mix soup, curry powder and paprika. Pour around tuna mounds. Top each mound with olive slices. B (Upload by user)
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Saute onion in shortening until golden brown. Mix onion, milk, crumbs, eggs, poultry seasoning, parsley, salt, pepper, and tuna. Shape into 6 mounds in large shallow baking dish. Mix soup, curry powder and paprika. Pour around tuna mounds. Top each mound with olive slices. B (Upload by user)
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