recipes — Curry RSS

Serves You’ll need: 500 gms free range chicken with skin For the gravy: 150 gms coconut, freshly grated 3 tbsp njh Mothership’s Meat/Seafood/ Veg mix 1 1/2 tsp njh Hot Travelling Chillies 1/2 onion, chopped 9 pods of garlic 1/2 tsp turmeric Water to grind For the seasoning: 6 tbsp coconut oil 3 onions, thinly sliced 1 1/2 tsp turmeric 1 tbsp Rock salt ( adjust to your taste)  Method: Grind all the items mentioned to be used for the gravy into a fine paste.  Take a clay pot. Add the coconut oil and let it heat up. Add the onions followed by the turmeric. Roast nicely but don’t let it turn golden brown. Add the chicken and roast with...

Serves You’ll need: 620 gms Jackfruit seed cover 320 gms Jackfruit seeds 220 gms coconut, freshly grated 4 heaped tbsp njh Mothership’s Meat/Seafood/Veg Mix 1 onion, sliced 1 tsp turmeric 2 tbsp jaggery, powdered  For tempering: 3 tbsp coconut oil 1 tsp mustard seeds 2 sprigs curry leaves 1/2 onion, diced Method: Cook the jackfruit seeds in 4 cups of water and 1 tbsp of salt in a pressure cooker for 5 whistles. Grind the coconut with njh Mothership’s Meat/Seafood/Veg Mix and onions. Add water to grind to a fine paste. Take a clay pot with the cooked seeds and water. Add the seed cover. Once it cooks slightly add the ground gravy with water. Season with rock salt, to...

Serves: 4 You’ll need: 200 gms boneless chicken thighs 5 baby corn, cut 2 small eggplants 100 gms mushrooms, sliced 1 ½ packet Dabur Coconut milk 3 tbsp njh Fresh Thai Green Curry Paste 2 tbsp Prik Nam Pla  2 tbsp light soy sauce or fish sauce 1 1/2 tsp rock salt  1 cup hot water 1 1/2 tbsp coconut oil Method: Heat the clay pot and add the coconut oil. Add the njh Thai Curry paste and roast. Add the chicken, the eggplant and then the baby corn. Sauté. Then add the coconut milk followed by the njh Prik Nam Pla, soy or fish sauce and salt. Add the hot water. Let it all cook. When it is nearly...

A super delicious green curry made with freshly made njh Thai Curry Paste, this is a keeper. Full of vegetables and yummy tofu, you can use any mix of vegetables you like.

Serves: 6 You’ll need: 90 ml njh Thai Red Curry Paste (1.5 bottles of the 60ml bottles) 750 gms prawns 1 packet mushrooms, sliced 2 potatoes, sliced (add more or less based on your taste) 2 purple striped eggplants, sliced Bamboo shoot (optional) 600 ml coconut milk 1 tbsp palm sugar  1 tbsp fish sauce  Lemongrass, crushed (optional) Kaffir lime leaves njh Prik Nam Pla (for extra heat) 2 tbsp coconut oil  Water Method: Heat the oil, add in the njh Thai Red curry paste and saute. Add the potatoes and eggplant. Roast lightly. Add in the coconut milk and some water. Let it cook. Add the sugar and fish sauce. Put in the kaffir lime leaves and lemongrass. Once...