Tasty, versatile and easy to clean up afterwards, this meal with mince is perfect for the weeknights.
1 tablespoon vegetable oil
1 medium brown onion, chopped
2 garlic cloves, crushed
600g beef mince
300g lady cristl potatoes, peeled, cut into 1cm cubes
1/4 cup madras curry paste
1 tablespoon plain flour
1 cup beef stock
1/2 cup frozen peas
9 sheets frozen puff pastry, partially thawed
1 egg, lightly beaten
Minted yoghurt, to serve
Heat oil in a frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned and cooked through.
Add potato. Cook, stirring occasionally, for 5 minutes or until just tender. Add curry paste. Cook, stirring, for 1 minute or until fragrant. Add flour. Cook, stirring, for 1 minute. Stir in stock. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 5 minutes or until slightly thickened. Remove from heat. Stir in peas. Set aside for 15 minutes to cool.
Preheat oven to 220°C/200°C fan-forced. Grease 3 large baking trays. Using a 9cm round cutter, cut 45 rounds from pastry. Spoon 2 heaped teaspoons mixture into centre of 1 pastry round. Brush edge with egg. Fold over pastry to enclose filling. Pinch edges together and fold over to seal. Place onto prepared tray. Brush top with egg. Repeat with remaining pastry, mince mixture and egg.
Bake, 1 tray at a time, for 20 minutes or until golden and puffed. Serve with yoghurt.
Freeze uncooked curry puffs. Place, in a single layer, between sheets of baking paper, in an airtight container. Freeze for up to 3 months. Cook from frozen, following recipe, or until heated through.
• 500 g (1 lb 2 oz) closed-cap button mushrooms
• ½ red onion, very finely chopped
• 1 fresh plum tomato, finely chopped
• small handful of baby spinach
• coriander to serve, roughly chopped
• sour cream and Naan bread to serve
• 1 level dsp mustard seed
• 2 level dsp coriander seeds
• 1 level dsp cumin seeds
• ¼ dsp fenugreek seeds
• ½ dsp gram flour (chickpea flour)
• ½ dsp garlic powder
• ½ dsp paprika
• ½3 dsp turmeric
• 1 dsp curry leaves
• ½ dsp ginger powder
• ½ dsp chilli powder
• 1 tbsp vegetable oil
• ½ tbsp white wine vinegar
• 4 tbsp water
• vegetable oil to fry
1 Fry the mustard, coriander, cumin and fenugreek seeds for 2–3 minutes in a dry pan.
2 Transfer the fried spices to a pestle and mortar and grind with the curry leaves. When ground, add the other spices.
3 Add the oil and vinegar to the spices and mix up into a paste.
1 Lightly fry the mushrooms in a little oil until just brown.
2 Add 1 heaped tbsp of the spice paste and the water. (Cover the remaining spice paste and leave in the fridge to use another day.)
3 Place a lid over the pan and leave to heat for
4 Add the red onion and plum tomato and allow to cook for 1–2 minutes.
5 Add the spinach and stir into the hot bhaji.
6 Season to taste with salt and pepper and serve sprinkled with coriander and drizzled with sour cream with Naan bread on the side.
Dry Curry Chicken
1.5kg chicken, cut into serving-size pieces
2 onions, chopped
3 tbsp oil
700 ml thick coconut milk
1 pandan leaf, knotted
1 tsp salt or to taste
3 stalks lemon grass
3cm piece ginger
5 to 6 red chillies, seeded
5 stalks dried chillies, seeded and soaked
4 cloves garlic
1 tsp ground turmeric
Heat a kuali or saucepan with oil. Fry ground ingredients over low heat until fragrant or until oil rises.
Add chicken and onions, continue to fry for seven to eight minutes. Add coconut milk and pandan leaf. Simmer until gravy turns thick and chicken is tender. Add salt to taste.
Curried Corn Beef
· 200g tinned corn beef – cut into slices and mashed lightly
· 2 big onions – cut into big cubes
· 2 potatoes – cut into wedges and parboiled
· 2 tbsp Maggi sambal tumis paste
· 1 tsp Maggi beef stock granules
· 1/2 tsp sugar
· 1/4 cup tamarind juice
· 2 sprigs curry leaves
HEAT wok with oil. Saute big onions till soft. Add in curry leaves and stir well till aromatic.
Add in sambal tumis paste and tamarind juice. Stir fry well then add in corn beef, beef granules and sugar. Stir well
and bring to a boil.
Add the potato wedges and simmer till gravy is thick. Serve with deep fried Mantou (ready-made Mantou buns).
600g ikan tenggiri, cut into 1.5cm thick slices
2 cloves garlic, sliced thinly
2 big onions, sliced thinly
2 tbsp tamarind, add 1/2 cup water, squeeze and strain thejuice
1 sprig curry leaves
1/2 cup pati santan
1 cup general santan
1 1/2 tbsp chilli boh
1 tsp tumeric powder
1 tsp coriander powder(ketumbar)
1/2 tsp mustard seeds (biji sawi)
1/2 tsp fenugreek (halba)
1/2 tsp cummin seeds (jintan putih).
2 tomatoes (halved)
2 brinjals (halved lengthwise, then cut into 4cm pieces)
2 green chillies (cut into halves and remove theseeds).
Heat oil in pan, fry garlic and onions tillsoft. Add in (b) and fry for a minute. Mix in (a) and curry leaves and fry until fragrant.
Put in general santan, tamarind juice and (c). Bring to a boil and add a pinch of salt. When brinjals are cooked, add in fish. Cover and bring to a boil. Pour in pati santan and simmer for 2 to 3 minutes. Serve hot.
Curry Kapitan Prawns
750g large prawns
1 tomato, quartered
1 green chilli, seeded and cut into big slanting slices
3 tbsp oil
1 onion, diced
2 stalks lemon grass, lightly smashed
1 stalk curry leaf
2cm piece fresh turmeric
3 candlenuts (buah keras)
½ tsp belacan granules
3 cloves garlic
2 tbsp chilli boh
1 tbsp fish curry powder
½ cup thick coconut milk
1 cup thin coconut milk
Juice of 1 large lime
Sugar and salt to taste
Trim prawns and cut a slit at the back of prawns. Set aside.
Heat oil in a microwave-safe casserole, fry onion, lemon grass, curry leaves and ground ingredients, uncovered on
Power High for 2 to 3 minutes. Add a little thick coconut milk and stir well once in between frying.
Pour in thin coconut milk and cook uncovered on Power Medium High for 6 to 7 minutes.
Add prawns and remaining thick coconut milk, tomato and green chilli. Cook on Power Medium High, covered for 4
to 5 minutes. When curry boils, add lime juice and seasoning to taste.
Serve curry with rice or roti jala.
Chicken Curry Chinese Style
1 chicken (about 600g), cut into bite-size pieces
300g potatoes, parboiled and cut into halves
2 cups general santan
1/2 cup pati santan
3-4 tbsp chilli boh
3 tbsp ketumbar powder
1/2 tsp jintan manis powder
1/2 tsp jintan putih powder
1/2 tsp turmeric powder
1 cube belacan, toasted and pounded
2 stalks serai, smashed
1 sprig curry leaves
1 piece kayu manis, about 3cm
1 piece star anise
salt and sugar to taste
(Pound these ingredients):
2 buah keras
5 cloves garlic
Heat an earthen pot with four tablespoons oil. Saute the pounded ingredients, serai and curry leaves. Add in the rest of the ingredients and stir well. Mix in two tablespoons santan and blend well.
Add in the chicken pieces and mix well. Pour in half a cup of general santan and stir well. Bring to a boil. Add in the rest of the general santan and simmer till the chicken is cooked. Add in the potatoes. Add pati santan and blend well. Bring to a boil gently. Add seasoning.
Close the lid for a while to allow the oil to rise to the top. Serve with rice.