Author Topic: Quik Curry  (Read 294 times)

Cobblerdave

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Quik Curry
« on: September 26, 2016, 09:39:14 AM »
G'day
This is the go to curry when we have left over chicken or roasts It's great with sausages and fish, even frozen prawns go well.

Chopped brown onion.
Couple of cloves garlic crushed
Inch or so of ginger fine chopped
1/2 tbsp oil,
Curry powder ( I just use keens)
Fry off till fragrant.
Add can of chopped tomatoes
And can of coconut milk
Bring up to heat and add either
1. 1/2 tbsp sweet soy sauce 1 tblsp dark soy sauce 
Or
2. 1/2 cup stock and 2 teaspoons jam
You got to add 1 teaspoon of fish sauce.
Of course it's what you have at home so pastatta could be substituted etc.
It's easy fast and flavoursome
Tonight's chicken curry

Alber AL

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Re: Quik Curry
« Reply #1 on: September 27, 2016, 06:32:24 AM »
It looks delicious.
Curry is always appetizing.

Cobblerdave

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Re: Quik Curry
« Reply #2 on: September 27, 2016, 08:12:48 AM »
G'day
Yes curries, chillie dishes and hot food in general suit the climate in sub tropical SE QLD. They simply make you perspire which cools  you down.... Of course being flavoursome is a distinct bonus.
Regards Dave.

Smokey

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Re: Quik Curry
« Reply #3 on: September 27, 2016, 08:54:28 AM »
It sounds great,  There is some interesting alien technology in that.
Must give the jam a try.  And yes, I keep going back to Keens for that traditional Aussie Curry. 

Oh, I'll move this over to recipes Fusion  ;)

Cobblerdave

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Re: Quik Curry
« Reply #4 on: September 27, 2016, 09:37:52 AM »
G'day
My nan used to use marmalade jam in curries
Never understood why... But I know now it's to balance the salt.
Salt and sugar are the ying and yang.
It can be palm sugar, kecap manis, chutney whatever, white sugar doesn't quite do it
Regards Dave