What is your favorite curry recipe?

My favorite is for curried potatoes. Here's the recipe my mom uses:

Red Potatoes

4 -6 BIG potatoes (2-1/2 pounds), boil in the skins, cool, then peel and cut up into cubes 1"-2" big.

In a large pot, heat 1/2 cup oil. When it shimmers, fry 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1 - 2 finely chopped serrano peppers, 1/2 Tbsp chili powder, 1/2 Tbsp cumin powder. You can add more cumin powder and chili powder if you want, to your taste. Fry for about 30 seconds, you'll hear the seeds start to pop and you'll smell the spices getting fragrant. Now, add 2 1/2 tsp tomato paste, 1/2 tsp salt, mix in the chopped up potatoes and heat for 2 -3 minutes. Remove from heat. Add a lot of chopped fresh cilantro.

You can serve right away, but it's actually better tasting if you let them sit for about half an hour. They taste great at room temperature.

Some recipes from my blog:

Curried Spinach: http://rozminsrecipes.blogspot.com/2009/01/palaak-...

Curried Lentils with Eggplant (dhal): http://rozminsrecipes.blogspot.com/2008/11/eggplan...

Not exactly a curry, more like a spicy lentil soup: http://rozminsrecipes.blogspot.com/2008/12/cheap-b...

Thai green curry. without a doubt. I could eat it everyday if my waistline would let me! LOL..

oops just noticed you said favourite recipe, not just favourite curry.. duh deb :) Ok .. This is how i make mine so here goes.. now let me think...

ok i use a pre made curry paste most of the time because its quicker but you can make your own if you have the time. The one i use is the Mae Ploy brand curry paste. I like this one as it is the most authentic tasting one ive found. If you want to make your own curry paste you can try this.

Green curry paste

1 tablespoon grated fresh ginger

3 cloves garlic, chopped

1 teaspoon shrimp paste

1 large stem fresh lemon grass, chopped

2 small fresh green chillies, chopped

2 teaspoons fish sauce

1 fresh coriander root, roughly chopped

1 teaspoon cumin seeds, toasted

1 teaspoon coriander seeds, toasted

½ cup (125ml) coconut milk

Blend all these things together in a food processor and store whats left in an airtight container in the fridge.

You can use peanut oil but what i do is scoop the cream from the top of the can (400ml) of coconut cream and i fry off my paste in that until its really fragrant and it splits, then i add whats left of the can and continue to cook. depending on how much you intend to make you may need to add another can of coconut milk or cream (i always do). Bring to the boil and then turn down to a simmer. Then i add a splash of fish sauce (approx 1 tblspn), and (approx) 2 tablespoons of shaved palm sugar. If your sauce is too thick at this point you can add a little chicken stock (about 3/4 of a cup) to thin it down, remember Thai green curry is supposed to be a soupy type curry. Add a can of rinsed and drained bamboo shoots and then add thinly sliced chicken cut across the grain (approx 500g) and allow to gently simmer (approx 10 mins) until chicken is just cooked through (dont over cook it). Towards the end i add about half a bunch of chopped corriander and the juice of a lime (about 2 tbspns). I serve mine with basmati rice instead of jasmine rice for no other reason than i prefer the nutty taste of basmati. Sprinkle with finely sliced long red chilli's (cut whole and on the diagonal) and corriander leaves and you're good to go.

Just as a side note: You can add anything like small brocolli florets or green beans or snow peas to this curry, just throw in whatever veggie you like and allow to cook in the sauce.

My family loves this curry, they even fight over the leftovers LOL.. I hope your family enjoys it too :)

curry duck or chicken with dahl puri !!! mmm

RICE & MINCE CURRY

MACORONI & WORS