Sausage Madras Curry Veggies Recipes

VEGETABLE MADRAS

Vegetable Madras image

Sweet potato, courgette, red pepper & spinach curry

Provided by aurora_b12

Time 40m

Yield Serves 2

Number Of Ingredients 0

Ingredients

Steps:

Put shallow casserole or deep frying pan on heat with splash of oil. When pan has heated, add onions to pan and let cook slowly for about 20 minutes until they first soften, then start to slightly caramelise and catch on the base. Keep an eye on them and stir occasionally. The idea is to bring out the sweetness in the onions to add flavour. While the onions are cooking put the sweet potato's on to steam for about 10 minutes or until they just start to soften. In a seperate pan fry the red pepper, initially with the lid on to soften them. When you think the onions are ready, add the garlic and ginger and cook the rawness out but don't let it burn.
Add the Madras curry paste to the pan with the onion/garlic/ginger and let it cook out a bit on a low heat. Then add the courgette and mix around so it gets coated in the paste. Then add the red pepper. Then the sweet potato.
Swirl around the hot water in the pan that the red pepper cooked in and add the stock cube to dissolve. Add to main pan. Add the chopped tomotoes. Top up with hot water if it looks too dry.
After about 10 minutes add the spinach in gradual handfuls. Let it bubble away on a low heat for about another 10 minutes or until it starts to thicken. Some of the smaller pieces of sweet potato should break down a bit and help to thicken the sauce.
When the sauce gets to a medium consistency, taste it and adjust the flavouring to your liking by adding garam masala, ceyenne, chutney, coriander etc. Serve with rice or nan bread.

MADRAS CRAB CURRY

Madras Crab Curry image

The sight of live crabs being sold in Chinatown brought back mouthwatering memories of mom's crab curry which I used to devour and I wanted to relive the experience. The body is cooked whole along with the pincers and legs. The legs usually don't have much meat but add flavor to the dish. The curry is purposely on the milder side to ensure that the spices do not overpower the delicate meat flavor. It is best when eaten the next day! Serve with hot rice cooked with a couple of cloves and piece of cinnamon.

Provided by FSK

Categories World Cuisine Recipes Asian Indian

Time 3h

Yield 6

Number Of Ingredients 22

Ingredients

2 tablespoons vegetable oil
1 cinnamon stick
3 whole cloves
1 whole star anise pod, crushed
3 whole black peppercorns
3 dried chile peppers
¾ teaspoon urad dal
¼ teaspoon fennel seeds
2 large red onions, minced
2 cloves garlic, minced
1 teaspoon minced fresh ginger root
1 tablespoon garam masala
2 teaspoons ground red chile pepper
½ teaspoon ground turmeric
salt to taste
2 cups water, divided
3 ripe plum tomatoes, pureed
2 tablespoons tomato paste
¾ cup grated fresh coconut
¼ cup coconut milk
1 pod tamarind, soaked in warm water, juice extracted
6 crabs, cleaned

Steps:

Heat oil in a large pot over medium heat. Add cinnamon stick, cloves, star anise, and peppercorns; cook and stir until spices start to pop. Add dried chile peppers, urad dal, and fennel seeds; cook until dal starts turning golden, 1 to 2 minutes.
Stir onions, garlic, and ginger into the pot. Cook and stir until garlic just starts to turn golden, 1 to 2 minutes. Add garam masala, chile powder, turmeric, and salt; cook 1 minute more.
Stir 1 cup of water, tomato puree, and tomato paste into the pot. Cook until tomato puree thickens, about 5 minutes. Stir in remaining 1 cup water, coconut, and coconut milk. Bring to a simmer over medium heat. Reduce heat to low; stir in tamarind juice.
Bring curry back to a boil. Reduce heat to low; add crabs to the pot. Cook over medium-low heat until crabmeat is opaque, 20 to 25 minutes. Remove from heat and let stand until crabs absorb curry flavors, about 2 hours.

Nutrition Facts : Calories 242.1 calories, Carbohydrate 13.7 g, Cholesterol 52.6 mg, Fat 11.9 g, Fiber 3.7 g, Protein 21.3 g, SaturatedFat 5.7 g, Sodium 1147.4 mg, Sugar 4.3 g

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