Are there any good curry recipes that are not greasy?

Thai pork curry

Serves 2

Preparation time 30 mins to 1 hour

Cooking time 10 to 30 mins

Ingredients

200g/7¼oz lean pork steak (pork steak is good for this)

olive oil for frying

1 aubergine

75g/2½oz reduced fat coconut milk

handful fresh basil leaves

2 tbsp fish sauce

2 tbsp sugar

2-3 tbsp Thai curry paste

5 fresh or dried kaffir lime leaves

150ml/5fl oz dry white wine

For the jasmine rice

jasmine rice, enough for 2

1 lemon grass stalk, bashed to release the flavours

1 garlic clove, halved

1 chilli, halved

piece of ginger

dried or fresh lime leaves

Method

1. Remove any visible fat from the pork and cut into cubes

2. In a large non-stick pan or wok heat a drizzle of olive oil and brown the pork. Keep it moving to stop it burning.

3. Dice the aubergine and season with salt. Add it to the pan with the pork and cook for a minute or two.

4. Add the coconut milk. Stir until the pork and aubergine are coated then add the wine.

5. Now add the curry paste and stir in well. Add the fish sauce, sugar and lime leaves and cook for 8-10 minutes.

6. Add the shredded basil leaves before serving.

7. Cook the rice in boiling water according to packet instructions along with the lemon grass, garlic, chilli, ginger and lime leaves.

8. Drain well and discard the herbs and spices. Serve alongside the pork.

South Indian dry masala fish curry with tomato and coconut chutney

Serves 4

Preparation time 30 mins to 1 hour

Cooking time 10 to 30 mins

Ingredients

For the fish

4 x 200g/7oz white fish fillets (monkfish, haddock, hake, cod or similar)

3 tbsp plain yoghurt

2 tsp garam masala

1 tsp black mustard seeds

1 tsp ground coriander

1 tsp ground cumin

½ tsp chilli powder

6 cardamom pods, lightly crushed

½ tsp salt

1 tbsp vegetable oil

For the chutney

1 tbsp vegetable oil

1 onion, finely chopped

7.5cm/3in piece root ginger, roughly chopped

6 garlic cloves, finely chopped

1 green chilli, finely chopped

10 curry leaves (available from Asian grocers and some supermarkets)

1½ tbsp desiccated coconut

1 x 400g/14oz can tomatoes, chopped

2 tsp sugar

2 tsp balsamic vinegar

Method

1. For the fish, wash the fish and blot dry with kitchen paper.

2. In a mixing bowl combine the yoghurt, garam masala, mustard seeds, coriander, cumin, chilli, cardamom pods and salt. Add the fish and coat well with the yoghurt mixture. Cover with cling film and leave to marinate for about an hour.

3. For the chutney, heat the oil in a saucepan, add the onion and cook until soft. Add the ginger, garlic, chilli, curry leaves and coconut. Cook for a couple of minutes, until the coconut is lightly browned. Add the tomatoes, sugar and balsamic vinegar.

4. Simmer uncovered for about 20-30 minutes, until the chutney has thickened and reduced.

5. To cook the fish, heat the oil in a frying pan, shake off the excess marinade from the fish and fry until golden, about 3-5 minutes each side depending on the thickness of the fish.

6. Serve topped with warm chutney.

Use only enough oil to fry the garlic, chilies & onions. Then add the tomatoes & cook it for a little while but dont dry it out. Let the tomato pulp form the base for the gravy.

If you gravy turns out too oily, just as you finish cooking & you see the oil floating on top, immediately dunk ice cubes in it. The oil will instantly coagulate around the ice cubes & you can take then out in a second or two. Make sure to do this only when the curry is smoking hot & dont leave the ice cubes in for more than 2 seconds.

:-)

My husband was stationed in Japan and his favorite thing to eat there was beef curry. I searched for a good recipe and tweaked it a little and he loves it. He says it tastes just like what he used to have in Japan. We eat it over rice and it is awesome! The original recipe did not call for carrots but we love the flavor they add.

Beef Curry

2 lbs stew meat cut into 1 inch pieces

5-6 medium white potatoes cut into 1 inch cubes

2 cups baby carrots

One medium onion, coarsely chopped

2 32 oz cartons of beef broth (I love the Swanson's organic or Rachel Ray's beef stock, no MSG)

3 Tbls good quality curry powder

3 Tbls white vinegar

2 bay leaves

Olive oil

Flour

salt

Heat olive oil in a soup pot ( I don't measure it but I guess it's around 1/4 cup). Toss beef cubes in enough flour to coat and add to oil along with the onion. Sautee for a couple of minutes until beef starts to brown then add both cartons of broth, the bay leaves, carrots and curry powder. Mix well and bring to a boil, then simmer for one hour but do not cover. Stir it every so often and add salt to taste. After an hour add the potatoes and vinegar and cook until potatoes are done. Serve over rice and enjoy! I also make a low fat version of this by skipping the oil and flour and just adding the meat, curry powder, bay leaves and onion to the broth and going from there. I have to say though, it's not as good as the regular way! Even the regular way isn't too oily.

If Curry is made from butter free butter milk, it will be non greasy and non oily. Add some gram flour to thin buttermilk, of which butter has been skimmed off. Dissolve it properly in the buttermilk. No balls should remain. Add some salt, little chilli powder to taste. Now keep one /two tea spoonful oil in the frying pan. Add some jeera and rai(sason) to know the oil has been heated to the required extent apart from giving good taste and look to curry.

Once color of jeera has turned brown and vapors of oil start, put the mixture made in the frying pan slowly without making splash.

Continuously stirr till it start boiling, otherwise balls formation will occur. Allow to boil for about 10 mts. Add corriander leaves and take out the frying pan from gas. Ready to serve

just dont add all that oil... all a curry is, is nothing more than the spices you add to the sauce..

just dont load it up on oil

while cooking whatever meat, beef, lamb, chicken, just drain off the extra cooking oil and proceed with the remaining recipe..

its all up to your control...