RECIPE: 6 curry recipes for a flavourful start to the weekend
From traditional curries like fish head and chicken to unusual variations like duck and soft shell crab, these delicious and hearty curries are packed full of flavour for a weekend dinner the whole family will love.
*Available at the Thai supermarket and grocery stores at Golden Mile Complex, 5001 Beach Road.
1 Combine the ingredients for the curry sauce in a pot. Cook over medium heat until the sugar dissolves. Set aside.
2 To clean the crabs, remove the triangular flap (the apron) at the tail end of each one.
3 Remove and discard the gills on both sides of the crab. Rinse and pat dry.
4 Coat the crabs evenly with corn flour.
5 Deep-fry the crabs over medium heat for about 2min, pushing them occasionally into the oil to submerge them. The crabs are ready when there is less bubbling around them. Drain and place on paper towels.
6 Heat 2 tbsp oil in a pan. Add the shallots and garlic, and fry for 20sec until fragrant. Add the curry sauce, and cook until the mixture bubbles.
7 Stir in the evaporated milk, then the coriander leaves, then the eggs. Cook for 10sec until the gravy thickens to the consistency of wet scrambled eggs.
8 Pour the curry sauce over the soft-shell crabs, and serve.
50g tamarind, mixed with 100ml water to extract the pulp
50g lady’s fingers, deep-fried
*Ginger-garlic paste is a mixture of ginger and garlic puree with salt and water. Garam masala is a mixture of ground spices like cloves, cumin seeds and peppercorns. These, and all the ingredients in this recipe, can be found at Tekka and Geylang Serai markets, Mustafa and Indian grocery stores.
1 Place the onions and water in a pot. Add the turmeric and cumin powders, and cook for 30min, over medium heat. Remove from heat and puree.
2 Heat the wok with the oil. Fry the ginger-garlic paste and onion puree over low heat for 3min. Mix in the cashew nuts and salt. Remove from heat and set aside.
3 To make the masala, heat the oil in the wok. Fry the garlic, mustard, coriander and cumin seeds, dried chillies and curry leaves over low heat for 3min.
4 Add the red onions and saute for 3min.
5 Add the tomatoes and garam masala and fry for 3min.
6 Add the gravy, water and fish head and bring it to the boil. Simmer for 15min.
7 Add the tamarind pulp and lady’s fingers and mix well.
DUCK AND SWEET POTATO CURRY
2 duck thighs
2 stalks lemongrass
1 small piece ginger, chopped
2 tbsp chopped shallots
2 tbsp chopped garlic
1 tbsp ground turmeric
3 tbsp curry powder
1 tsp black pepper
1 tsp + 2 tbsp sesame oil
1 tsp sugar
2 tbsp water
6 curry leaves
1 tsp chilli paste
300ml chicken stock
1 tomato, chopped
2 medium-sized sweet potatoes, peeled and cubed
150ml coconut milk
Salt and pepper, to taste
A handful of coriander
1 Cut the duck into bite-sized pieces. Rinse and pat dry.
2 Remove the tough outer leaves of the lemongrass and the top 2/3 portion of the stalk. Pound lower portion of stalk with the side of the cleaver to release its aroma. Set aside.
3 In a bowl, marinate the duck with half of the ginger, 1 tbsp shallots, 1 tbsp garlic, 1⁄2 tbsp turmeric, 1 tbsp curry powder and the black pepper. Set aside.
4 To make the caramel sauce, heat 1 tsp sesame oil over medium heat. Add sugar and stir to dissolve. Add 1 tbsp water and continue stirring until mixture is golden brown. Remove from heat and set aside.
5 Heat 2 tbsp sesame oil in a saucepan. Stir-fry the lemongrass and remaining ginger, shallots and garlic until fragrant.
6 Stir in the duck, curry leaves and chilli paste. In a bowl, stir the remaining turmeric and curry powder