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.
The Filipino Style Chicken Curry we cooked last time was definitely a fail because my Mom cooked that and she decided not to put a curry or I am not sure maybe it’s the black pepper but let’s move on and focused with the present then prepare for the future so today I present the best Filipino Style Chicken Curry.
Ingredients
250g chicken
1 large potato
1 large carrots
4 cloves garlic
1 medium onion
1 1/2 tbsp fish sauce
200ml coconut cream
black pepper
2 tbsp thai green curry paste
If you know anything about the islands, you know that Curry is one of the few spices that our Indian Ancestors brought over here. This is why Curry chicken is so famous especially in Trinidad and Tobago, Guyana and Jamaica and each country has their own unique way of preparing it.
This is the way I grew up cooking curry chicken and I wanted to share it with you.
Hope you enjoy it! This can be enjoyed by itself or with rice or roti.
Ingredients:
1 Tbsp canola oil
2 1/2 lbs of Chicken
1 cup of Caribbean Green Seasoning (https://youtu.be/fVTVnEQIdG0)
1 tsp of salt
Dash of black pepper
1 hot pepper, chopped (optional)
1 whole head of garlic (diced finely)
1/2 of a large onion chopped or a whole small or medium onion
4-5 curry or karapillai leaves
1 Tbsp madras curry powder
1 tsp amchar masala powder
1 tsp tumeric powder
1 tsp roasted ground geera (cumin)
Prep:
Clean and wash chicken with lemon, lime or vinegar.
Season it with 1/2 cup of green seasoning, 1 tsp salt and a dash of black pepper and leave it to marinate for a few hours. If you can’t leave it to marinate, that’s totally fine. You can use it right away.
Add the canola to your hot pan/pot. Add onion, pepper, garlic and karapillai leaves and saute for 2 minutes.
After 2 minutes, add curry and other spices into the pan. Stir it into the oil until it gets to a grainy texture. Add a little bit of water and let it simmer and cook. Let this mixture cook well. (Uncooked curry leads to an angry bowel and acid reflux) When this turns into a thick paste and starts sticking to the pan, add your chicken.
When the chicken is added, mix it well to coat each piece of that chicken with the yummy curry paste. Leave it on high heat to do its thing. It will release its natural juices at this point. Let it cook for about 10 minutes until it starts sticking to the bottom of the pan.
Now, add a few cups of water to cover the chicken. Now cover your pot/pan and leave it to cook for 30 mins.
Atfer 30 mins, remove the cover and add 1/2 cup of green seasoning to the pot. Now, let this reduce without the cover, until the gravy is at the consistency that you want. Some people prefer a thinner gravy while others prefer it thicker.
After about 15 mins of cooking now, add some salt to taste.
Enjoy! You can have this alone or with rice or roti.
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Love,
R.
Caribbean Green Seasoning Recipe:
Updated Green Seasoning: https://www.youtube.com/watch?v=gkLGr0PCu74&feature=youtu.be
