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Does anyone have a recipe for an Asian curry? Soup, Laksa, stirfry?

Green curries are prettier, but it would be nice anythng. Vegetarian is better, but the meat is good too – I'm cooking for the family.

Vegetable Curry Ingredients 1 tablespoon vegetable oil 1 head cauliflower – washed, cut into small flowers and dry on paper towels teaspoon chili powder ½ tsp turmeric good half teaspoon coriander seeds ½ tsp ground cumin third to half of a batch of curry sauce base according to what you have left over and how "hot" you want the vegetable curry salt to taste Method Heat the oil in a large skillet over moderate heat Put the cauliflower in the pan and stir until the Federal Republic of Yugoslavia cauliflower Sprinkle brown spots chili powder, turmeric, coriander and cumin and stir-fried cauliflower in a minute for hot mix and spices. add the curry sauce and salt and cook basic to simmer until the cauliflower is cooked Basic Curry Sauce 3 tablespoons vegetable oil or ghee (clarified butter) 1 medium onion – finely chopped 4 garlic cloves – peeled and sliced 1.5 inch piece ginger root – peeled and thinly sliced (it should look about the same volume as the garlic) (optional) 2 green peppers fleshy slight – of-seeded, then chopped half teaspoon paste of turmeric powder ½ tsp cumin seeds ½ tsp coriander seeds 5 tablespoons mashed flat (smooth, thick, sieved tomatoes, U.S. = purée) or 1 tablespoon concentrated tomato purée (U.S. = paste) mixed with 4 tablespoons water Method Heat oil in a heavy skillet then add the chopped onion and stir for a few minutes with the heat on high. Add the ginger, garlic and green chile (if used). Shake for 30 seconds and then put the heat to very low. Cook for 15 minutes, stirring occasionally to make sure nothing browns or burns. Add the cumin, turmeric, yy cilantro cook, still very soft, for 5 minutes. Do not burn the spices or the sauce taste horrid – sprinkle a few drops of water if you're worried. Remove from heat and cool a little. Put 4 fl oz from cold water in a blender, add the contents of the pan until very soft whistle. Add the puree and stir. Pour puree back in the pan and cook for 20 to 30 minutes (the longer the better) over very low heat, stirring occasionally. You can add a little hot water if it starts to get into the pan, but the idea is to fry gently, "" the sauce is dark in color to a brownish-orange color. The final texture should be something like good tomato sauce. Warning – It gloop occasionally and splatter over your cooking is the price you pay!

Quick Cook Ep 23 : Laksa (Vegetarian)

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