INDIAN CURRY BURGERS WITH CHUTNEY MAYO
Spicy grilled beef burgers - perfect for Indian cuisine that can be made ready in just 35 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- In small bowl, mix chutney mayo ingredients. Cover; refrigerate until serving time.
- In 8-inch skillet, heat oil over medium heat. Cook onion and chile in oil 3 to 5 minutes, stirring occasionally, until tender. Add curry powder, cumin, ginger, salt and pepper; cook and stir 2 minutes longer.
- Heat gas or charcoal grill. In large bowl, mix beef and onion mixture. Shape mixture into 4 patties, 1/4 inch thick. Place patties on grill over medium heat. Cover grill; cook 5 to 8 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. During last 2 minutes of cooking, place rolls, cut sides down, on grill until toasted.
- Spread chutney mayo on cut sides of rolls. Place burgers on bottom halves; top with lettuce and tomato. Cover with top halves of rolls.
Nutrition Facts : Calories 470, Carbohydrate 40 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 4 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 1080 mg, Sugar 8 g, TransFat 1 1/2 g
MALAYSIAN BEEF CURRY
If you don't have a slow cooker, use a covered Dutch oven; cook the curry in a 325°F oven until the beef is tender, about 2 hours, adding 1/2 cup water if the stew is dry.
Provided by Ivy Manning
Categories Slow Cooker Beef High Fiber Dinner Spice Curry Winter Tamarind Lemongrass Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 20
Steps:
- For spice paste:
- Cover chiles with very hot water and soak until soft, about 45 minutes. Drain. Stem, seed, and chop chiles.
- Cut off bottom 4 inches from lemongrass stalks; chop and transfer to processor (reserve tops of stalks for stew). Add shallots, garlic, coriander, cumin, ginger, and 1 teaspoon ground black pepper; process until finely ground. Add 1/2 cup water, chiles, fish sauce, and sugar; process to paste. DO AHEAD: Can be made 1 week ahead. Transfer to bowl. Cover; chill.
- For stew:
- Smash reserved tops of lemongrass from spice paste with mallet or rolling pin. Bend in half; bundle with kitchen twine. Mix beef and spice paste in slow cooker. Stir in lemongrass bundles, coconut milk, lime leaves, star anise, cinnamon, and tamarind. Press meat down to completely submerge. Cook stew on low heat until meat is very tender, 4 1/2 to 5 hours. Tilt pot and spoon off excess fat from surface of stew. Remove lemongrass bundles, lime leaves, star anise, and cinnamon stick.
- Transfer stew to bowl. Sprinkle cilantro over and serve with steamed rice.
INDIAN-SPICED BURGERS
easy to do and very tasty
Provided by jul34es
Time 25m
Yield Serves 4
Number Of Ingredients 20
Steps:
- To make the burgers,place all the ingredients into a large bowl and season well.mix well with your hands to ensure that the spices are incorporated into the mince.shape the mixture into 6 chunky burgers, cover with cling film and chill for 30 mins or until ready to cook.
- meanwhile prepare the raita:peel and finely slice the red onion and roughly chop the tomatoes.place in a bowl,add the chopped coriander,cayenne pepper and lime juice.season,mix well and set aside for at least 30 mins to allow the flavours to mingle.
- preheat the barbecue or grill and cook the burgers for about 10-12 mins on each side until cooked through.
MALAYSIAN BEEF CURRY
Make and share this Malaysian Beef Curry recipe from Food.com.
Provided by chillinthekitchen
Time 8h35m
Yield 2 serving(s)
Number Of Ingredients 22
Steps:
- 1. Toast the whole, dry spices in a frying pan on the stove. Then grind together with a mortar and pestle or a coffee grinder.
- 2. grind together wet spices into a paste with 1/2 of the oil. Add dry spices.
- 3. sweat shallots in frying pan, with the other 1/2 of the oil for 20 minutes on a LOW heat. Do not allow them to brown. Add to the spice paste.
- 4. Lightly brown stew meat in frying pan, then mix with the spice paste.
- 5. place beef mixture, coconut milk, potato, soy sauce, and lime leaf in crock pot and cook on low for 8-10 hours.
Nutrition Facts : Calories 1253.1, Fat 81.7, SaturatedFat 42.5, Cholesterol 152, Sodium 738, Carbohydrate 81.4, Fiber 11.5, Sugar 23, Protein 54.8
MALAYSIAN CHICKEN CURRY WITH BUTTERMILK BEER BEIGNETS
This dish is made with an Indonesian chili paste for a deep, comforting, and rich curry.
Provided by Nguyen Tran
Categories HarperCollins Curry Chicken Soup/Stew Coconut Sweet Potato/Yam Chile Pepper Carrot Winter
Yield 2-4 servings
Number Of Ingredients 14
Steps:
- Combine curry powder, sugar, salt, and chicken bouillon in a mixing bowl and hand mix together until it's all one love, one mix.
- Rinse chicken under water, pat dry with paper towels, then transfer to a mixing bowl. Next, pour the beautiful curry spice mix all over that chicken. Mix and rub the spices all over the chicken until no chicken remains uncovered with spice. Cover it all up, like it's your only goal in life.
- Marinate overnight. Alternatively, if you're in a hurry, marinate for 1 hour, though the curry mix won't fully penetrate the chicken or touch the souls of others, which is what eating is all about.
- When ready to cook, you'll need a pan to sauté with and a pot for stewing and braising.
- Combine coconut milk, whole milk, and sambal badjak in pot.
- Next, heat the sauté pan to medium-high heat. Add a little bit of cooking oil, add some onions and some lime leaves, and sear batches of chicken until chicken turns golden brown all around, while sweating onions and leaves. Do not cook the chicken through; just brown and sear. The lime leaves will fill your kitchen with their incredible citrus scent-a pretty amazing smell.
- After each batch is evenly seared, transfer into pot. To ensure the chicken cooks evenly, do not heat up the pot until all chicken is seared. Continue searing onions, lime leaves, and chicken. Once all chicken is seared, sauté any remaining lime leaves, and onions, and transfer to the pot before cooking. If there is any excess spice mix in the chicken marinade bowl, also transfer into the pot because the spice mix is measured specifically to give the best flavor for the curry sauce itself and not just the marinade.
- Bring pot to a boil over high heat, then simmer covered with a slight opening for 35-45 minutes, or until the chicken is tender but not falling apart. The curry consistency should be thin and almost milky. Once chicken is done, turn off heat.
- While waiting for the chicken to finish cooking, prepare an ice water bath in a bowl. Bring 2 inches of water to a rolling boil in a pot over high heat. Cook the sweet potatoes in the boiling water for 6-8 minutes. Check often to see when the potatoes are cooked through; they should be crunchy, still firm and not mushy. Once they're done, remove the potatoes from pot (but do not dump the boiling water; save it for blanching the carrots) and shock them immediately in the ice water bath for 2 minutes, or until they are completely cool to the touch. Strain and set aside cooked potatoes in a fresh bowl.
- Next, blanch the carrots by repeating the steps as for the potatoes, checking for nonmushy doneness. If you use baby carrots, they take about 4-5 minutes to blanch. Adjust time accordingly for the type of carrots you're using and how they're cut. Cook, shock, strain, then set aside with the potatoes.
- Chicken can be served immediately, but it will be most flavorful if cooled down, stored, and covered overnight in the fridge, and then reheated and served the next day. Blanched potatoes and carrots can also be stored overnight.
- When ready to serve (not long before-just right when you are ready to serve), add carrots and potatoes to the hot chicken curry. Garnish with scallions. Serve with steamed rice, and if you want to soak up that curry deliciousness (my favorite part), sop it up with some Buttermilk Beer Beignets.
- And that's the best experience with chicken curry that you can have-reaching the epitome of chicken curry enlightenment. Enjoy, kids!
More about "malaysian indian curry spiced beef burgers recipes"
HOW TO SEASON HAMBURGERS: 9 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
Views 606K
MALAYSIAN INDIAN CURRY-SPICED BEEF BURGERS RECIPE
From starkelnutrition.com
Estimated Reading Time 5 mins
BURGER RECIPES: MALAYSIAN SWEET CURRY BURGERS WITH PEACH …
From burgerbase.com
HEALTHY FOOD RECIPES IDEA: MALAYSIAN FOOD RECIPES
From healthyfoodrecipesidea.blogspot.com
MALAYSIAN BEEF CURRY RECIPE | BON APPéTIT
From bonappetit.com
SPICY MASALA CHICKEN BURGERS - MINISTRY OF CURRY
From ministryofcurry.com
RECIPE: MALAYSIAN BEEF CURRY - THE GLOBE AND MAIL
From theglobeandmail.com
CURRY BEEF BURGERS RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RECIPE MALAYSIAN INDIAN CURRY-SPICED BEEF BURGERS - YOUTUBE
From youtube.com
MALAYSIAN INDIAN CURRY SPICED BEEF BURGERS VIDEOS RECIPE
From crecipe.com
MALAYSIAN INDIAN CURRY-SPICED BEEF BURGERS | RECIPE
From pinterest.com
MALAYSIAN INDIAN CURRY-SPICED BEEF BURGERS | RECIPE
From pinterest.ca
THE BURGER DIVA!: MALAYSIAN INDIAN CURRY-SPICED BEEF BURGERS
From burgerdiva.blogspot.com
MALAYSIAN INDIAN CURRY-SPICED BEEF BURGERS RECIPE
From crecipe.com
READY EAT - MALAYSIAN INDIAN CURRY-SPICED BEEF BURGERS.
From facebook.com
MALAYSIAN INDIAN CURRY-SPICED BEEF BURGERS – RECIPES NETWORK
From recipenet.org
RECIPE: MALAYSIAN BEEF CURRY | KITCHN
From thekitchn.com
DESI INDIAN-STYLE BURGER OR (INDI-BURGER) RECIPE - THE SPRUCE EATS
From thespruceeats.com
MALAYSIAN CURRY BEEF - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
DESI INDIAN-STYLE BURGER OR (INDI-BURGER) RECIPE - FOOD NEWS
From foodnewsnews.com
MALAYSIAN BEEF CURRY | JAMIE MAGAZINE RECIPES
From jamieoliver.com
RECIPE: MALAYSIAN BEEF CURRY | RECIPES, BEEF CURRY, BEEF RECIPES
From pinterest.ca
INDIAN CURRY SPICED GROUND BEEF - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
CURRY BEEF BURGERS RECIPE - AWESOME INDIAN FLAVOURS IN A BUN
From youtube.com
RECIPE MALAYSIAN BEEF CURRY - IMPORTFOOD.COM
From importfood.com
SPICY BEEF CURRY - GORDON RAMSAY | A GLUG OF OIL
From aglugofoil.com
THE BEST MALAYSIAN BEEF RENDANG CURRY RECIPE | SPICENTICE
From spicentice.com
MALAYSIAN BEEF AND EGGPLANT CURRY | RECIPE | EGGPLANT CURRY, CURRY ...
From pinterest.com.au
GRILLED BURGERS WITH CURRY MUSTARD RECIPE - FOOD NEWS
From foodnewsnews.com
MALAYSIAN INDIAN CURRY-SPICED BEEF BURGERS - AMERICAN RECIPES
From fooddiez.com
10 BEST INDIAN BEEF CURRY RECIPES - YUMMLY
From yummly.com
MALAYSIAN BEEF CURRY RECIPE - THE SPICE PEOPLE
From thespicepeople.com.au
MALAYSIAN SPICE MIX FOR MEAT(DIY RECIPE). - ISLAND SMILE
From islandsmile.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love