Spicy Egg Masala Recipe by Mom | Perfect Anda Curry Recipe | Egg Gravy Recipes | Dr. Mala Sinha

Spicy Egg Masala Recipe by Mom | Perfect Anda Curry Recipe | Egg Gravy Recipes | Dr. Mala Sinha

Last few days of my trip to home and have been learning a lot with mom. In this video she will teach you how to make masaledar spicy egg masala recipe or egg masala curry or anda curry recipe. This mom’s egg recipe is one of my favorite recipe where she use different kind of whole spices and onion-tomato paste. This egg curry recipe is one of the best indian style egg curry recipe.

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Ingredients:
Egg: 6
Paste: Tomato 1 + Onion 1
Onion: 3 sliced
Coriander Leaf:
Salt:
Turmeric: 1tbsp
Tadka: Tomato Sliced + Green Chilli 5-6
Cinnamon:
Black Cardamom: 4pcs
Green Cardamom: 3pcs
Paste: Garlic 1 + Ginger 1/2inch + Chilli 4 + Coriander 1tbsp + Cumin 1/2tbsp
Black Pepper: 1/4tbsp
Video Rating: / 5

3KG FISH CURRY RICE CHALLENGE!!

3KG FISH CURRY RICE COMPETITION ( Sanket Sankpal vs Sagar Sankpal)

In this video I will compete with my brother in 3KG FISH CURRY RICE CHALLENGE.

And please do comment down your ideas for our next challenge so that we keep on entertaining you all.

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Curry Mee (Laksa)

This Curry Laksa recipe has a distinctive curry taste, with the additional, coriander, cumin and aniseed in the spice paste. The spice paste can be made in advance and stored in an airtight container for a week.

Curry Laksa

Ingredients
1 lb Peeled Shrimps
2 Packs (2 x 90 g) Tofu Puffs, halved
Some Cooked Fried Fish Cakes or Fish Balls
120 g Dried Yellow Noodles, cooked or Fresh Yellow Noodles, scalded
250 g Rice Vermicelli, cooked and drained
300 g Bean Sprouts, scalded
120 g Long Beans, cut into 1 inch in length, cooked and drained
8 Hard boiled Eggs, halved
Some Kalamansi
6 to 8 Cups Chicken Broth
2 Cups Coconut Milk
4 Pandanus/Pandan Leaves, knotted
¼ Cup Fresh Curry Leaves
1/3 Cup Peanut or Vegetable Oil
Sugar, to taste
Sea Salt to taste

Spice Paste
70 g Dried Chilies, cut into ½ inch in length and soaked in hot water, drained
4 Stalks Lemongrass, chopped
4 Fresh Red Chilies, seeded and coarsely chopped
25 g Fresh Turmeric, coarsely chopped
50 g Galangal, coarsely chopped
300 g Shallots, peeled and coarsely chopped
4 Cloves Garlic, peeled and chopped
3 tsp Roasted Shrimp Paste (Belachan)
10 Candlenuts
3 Tbsp Ground Coriander
1 Tbsp Ground Cumin
½ tsp Ground Aniseed
1 tsp Ground Black Pepper

Full Recipe: http://www.seasaltwithfood.com/2014/04/curry-mee.html
Video Rating: / 5

Ziangs How to make a Chinese Takeaway Beef Curry By Takeaway Owners

So fixed the sound issue, Thanks to Mr Curry for pointing that out!

Here is a very requested video, there are many ways of doing this, but as always we’ve tried to give you the “across the board” version to make it as close to a “typical” chinese takeaway as we can.

Beef Marinade:
200g top side beef
1/2 teaspoon of garlic powder
1/4 teaspoon salt
1/4 teaspoon MSG
drop of dark soy sauce
1/4 teaspoon of Bicarbonate of Soda

Curry Sauce
1 heap d/s of the curry paste we showed you to make
300ml water
1/2 teaspoon msg
1/3 teaspoon salt
pinch of sugar
1/2 copped onion
hand full of frozen peas

Corn starch or potato starch in case sauce isn’t thick enough

link to curry paste https://www.youtube.com/watch?v=qXWT7…

Curry Seafood Stew

Ingredients:
Clams, Mussels, Shrimp, and Scallops
Red Pepper, Sweet Potatoes, Green Onions, Carrots
Sake, Curry Paste, and Sake
Video Rating: / 5

Fish Curry (Filipino Version)

Aling Oday’s quick and easy Fish Curry recipe. For ingredients and exact measurements,

Ingredients:
3-4 whole fish (Alumahan or Salmon or any fish)1 can (2 cups) coconut milk1/2 cup water2 small potatoes, slice into cubes1 small carrot, slice into cube1/2 to 3/4 tbsp. mild curry powder1 onion, sliced4-5 cloves garlic, minced1/2 green or red bell pepper sliced into strips1-2 tsp. cummin powder (optional)2 tsp. lemon or kalamansi juiceSalt & pepper to tasteOil for sautéing  Procedures:1. Pre-heat oil with pan. Fry the fish for 2-3 minutes on each sides (half cook). Set aside.2. In a separate pan, pre-heat oil and sauté garlic and onion till soft. Add coconut milk water, curry powder, cummin powder, lemon juice, pepper and season with salt according to your taste. Mix it well. 3. Then add potato and carrots and let it simmer for 5-10 minutes on a low heat.Once the potato is soft, add the half-cooked fish and bell pepper. Continue to simmer for 5 minutes then turn the fish over and continue to cook for another 5 minutes.4. Once the sauce thickens, remove from the heat and now ready to serve.
Best served with Rice.