Polynesiancurry Recipes

CURRIED POLYNESIAN SHRIMP

Steps:

• Cut 1-inch slice from top of pineapple, leaving green leaves on top; set aside. Remove fruit from pineapple, cutting around inside edge of rind and leaving 1/2-inch wall. Cut fruit from core; cut pineapple into bite-size pieces.
• Place 1 olive in curve of each shrimp; skewer together with plastic pick. Skewer pineapple pieces on picks. Attach picks of shrimp and pineapple to rind of pineapple in spiral design.
• Place cup or bowl in rim of pineapple (such as a 6- or 10-ounce custard cup). In medium bowl, mix sour cream, curry powder and salt; spoon into cup. Cover with pineapple top. Arrange any remaining skewers around pineapple. Serve immediately, or cover completely with plastic wrap and refrigerate until serving.

HOMEMADE JAPANESE CURRY

Steps:

• Heat the oil in a medium pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half the beef to the pot and cook until browned on at least 2 sides, about 6 minutes total. Transfer to a plate. Repeat with the remaining beef, leaving it in the pot after it's browned.
• Add the beef from the plate and any accumulated juices back to the pot and cover with 6 cups water. Bring to a boil over high heat. Reduce the heat and gently simmer, occasionally skimming off any scum and fat, until tender but not falling apart, about 1 1/2 hours.
• Transfer the cooked beef to a plate and set aside. Measure out 4 cups of the broth, leaving any sediment in the pot, and set aside. (If you don't have enough broth, make up the difference with water. If you have extra broth, reserve it for thinning the curry later, if needed.)
• Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onions and a pinch of salt and sweat, stirring occasionally, until just softened, about 6 minutes. Add the ginger and garlic and cook, stirring often, for about 1 minute.
• Add the flour and cook, stirring often and breaking up any clumps of onion and flour, until golden brown, about 5 minutes. Add the curry powder, garam masala and cayenne pepper and cook, stirring constantly, for about 1 minute.
• Slowly whisk in the 4 cups reserved broth and whisk until smooth. Whisk in the ketchup, Worcestershire sauce and soy sauce. Add the carrots, potatoes and grated apple and simmer, adjusting the heat as needed and stirring occasionally, until the vegetables are almost tender, about 15 minutes.
• Add the cooked beef and any accumulated juices and simmer, stirring often so the curry doesn't stick to the bottom of the pot, until the vegetables are completely tender, about 10 minutes more. Let sit for about 15 minutes for the flavors to meld.
• If the curry looks too thick, thin with a little of the extra broth or water. Add salt and/or more cayenne, if needed.
• Serve in shallow bowls or deep plates alongside the white rice and fukujinzuke or beni shoga.

POLYNESIAN CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add the chicken, one piece at a time, and shake to coat. in a large skillet, brown chicken in oil in batches; drain. Place in two greased 13-in. x 9-in. baking dishes., In a large saucepan, bring orange juice, pineapple juice and ginger to a boil. Pour over chicken. top with pineapple, oranges and almonds. , Cover and bake at 350° for 30-45 minutes or until chicken juices run clear. Serve with rice.

POLYNESIAN CURRY

Steps:

• Cook rice according to directions.
• Dice chicken into 1/2 inch pieces and cook about half way in a bit of vegetable oil.
• Add in coconut milk, curry sauce, curry powder, bullion granules, and tomato paste.
• Add in diced pineapple.
• Cook until chicken is done.
• Plate the rice with the sauce on top.
• Sprinkle with your choice of tomato, dried coconut, peanuts and even banana. Enjoy!

MALAYSIAN PORTUGUESE-EURASIAN YELLOW CURRY -TOO EASY

Steps:

• Blend all onions Fry the blended onions in oil till aroma Add in the spices, lower the fire.
• Fry till aroma.
• Add few cups of water.
• Add salt and sugar to taste Add meat and vegetables If you want to use lady's fingers, boil them till cook, then pour over with curry.
• Do not cook together.