Text 29054, 93 rader
Skriven 2012-09-02 05:59:09 av Dave Drum (1:18/200.0)
Ärende: Chile 1504
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fried Squid Curry
 Categories: Asian, Seafood, Curry, Chilies
      Yield: 4 servings
 
      1 kg Squid
    1/2 ts Fenugreek seeds
      2 md Sized red onions
      5    Cm stick of cinnamon
      6 lg Cloves of garlic
     20    Fresh curry leaves
  2 1/2    Cm fresh ginger
      3 tb White wine vinegar
      2 tb Unfiltered Olive Oil
      1    Stalk of lemon grass
      1 ts Fine sea salt
      2    Dried red chilies; crumbled
           Fresh ground pepper
    1/2 ts Ground turmeric
    120 ml Thick Asian tinned coconut
           - milk
      2 tb Ceylon Curry Powder
      1 tb New Olive Oil
 
  Clean the squid, remove the ink sacs and discard the
  heads. Cut the cleaned, trimmed squid into pieces circa 5
  cm x 3 cm (include the tentacles if large). Put to one
  side.
  
  Peel, coarsely chop and finely slice the onion with a
  mezzaluna. Repeat for the garlic and the ginger.
  
  Heat the unfiltered oil in a heavy based saucepan under a
  medium heat. Add the onions, stir well and fry until they
  are translucent. Add the garlic and ginger and fry until
  the onions have turned a golden colour, stirring from time
  to time. Do NOT let the garlic burn.
  
  Meanwhile trim the lemon grass and finely slice.
  
  When the onion mixture is a golden colour, remove any
  excess oil, add the lemon grass slices, the chilies,
  ground turmeric, Ceylon Curry Powder, fenugreek seeds,
  cinnamon stick and curry leaves, stir well and fry for a
  couple of minutes,
  
  Add the white wine vinegar, stir well and let it
  evaporate. Add the water, bring to a boil and then reduce
  to a simmer. Add the salt and pepper, to taste.
  
  Add the squid, stir well and gently stew for about 45 - 50
  minutes or until near tender.
  
  Add the tinned coconut milk, stir well and cook for a
  further 10 minutes or until the squid is tender. Remove
  from the fire.
  
  In a second pan, over a medium flame, heat the New Oil.
  Remove the pieces of squid from the first pan with a
  slotted spoon. Fry the squid for a few minutes, stirring
  all the time. Reduce the heat. Return the first pan with
  the gravy to the fire, empty the contents of the second
  pan into the first, stir well, check for seasoning and
  cook for a further 2 minutes. Place in a serving dish and
  serve immediately.
  
  Notes
  
  The squid is stewed in the spicy gravy. The traditional
  way of preparing this dish is to stew all the ingredients
  together (but using freshly prepared coconut milk) and
  then to fry the squid at the very end of the cooking
  period. We find the dish is more flavoursome when prepared
  as described above.
  
  Use fresh curry leaves taken from the freezer: there is
  little merit in using them in the dried format. Try and
  use fresh lemon grass. If this is not available,
  substitute a couple slivers of lemon rind: the result is
  not as good, but it is preferable to dried lemon grass.
  
  From: Http://Forumhub.Com
  
  From: Jim Weller
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Never eat in a place called "Mom's" - Nelson Algren
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)