curry Archives - Aggie's Kitchen

My Spice Kitchen: Curry Powder

Aggie Goodman — Fri, 29 Jun 2012 09:58:18 +0000

I’ve always been a little confused by curry. I’ve always thought of curry as a yellow saucy dish made with the powder that sits (slightly unused) in my pantry. Is that how you picture it as well? Did you know that curry is so much more than that? I think I might have finally figured it out.

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Curried Couscous

Aggie Goodman — Thu, 11 Jun 2009 14:00:00 +0000

Summer has definitely begun for us…though I know not officially on the calendar. The weather is hot, real hot, and the kids are out of school. We have had a busy week visiting with classmates and friends, not leaving me much time for cooking it seems.

Lucky for me, this week’s Barefoot Blogger recipe, chosen by Ellyn of Recipe Collector and Tester, was an easy one. I’m not kidding when I say easy. That’s what I love so much about couscous, it’s ridiculously simple to make and I love flavoring it up by adding veggies, nuts and currants to it…just like Ina did in this recipe.

I made a few adjustments and additions to the original recipe like adding chopped yellow bell pepper and substituting whole wheat couscous. I also decided to leave out the red onion…and as I’m writing this post am realizing that I apparently left out the sliced almonds…oops.

I loved the curry yogurt dressing called for in this recipe…though, next time I will probably double it and use a little extra to keep it from becoming too dry as it sits out. This dish is served at room temperature and would be a great side dish for any barbecue or summer get together.

Curried Couscous

Ingredients:

1 1/2 cups whole wheat couscous
1 tablespoon unsalted olive oil
1 1/2 cups boiling water
1/4 cup plain Greek yogurt
1/4 cup good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 carrots, small-diced
1/2 cup dried golden raisins
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1 yellow bell pepper

Directions:

Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

Recipe adapted from Ina Garten, The Barefoot Contessa Cookbook
or find original recipe here on Food Network

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Thai-Style Mahi with Coconut-Curry Broth {CEimB}

Aggie Goodman — Thu, 21 May 2009 04:34:00 +0000

I’ll have to admit, when I first saw this recipe as a pick for our Craving Ellie in my Belly group, I was a little hesitant about making it. As much as I love to cook, I have hangups about cooking certain types of food (for example…roasts and anything with yeast!). Curry is not something I am very familiar with, though I know I’ve had a few curry dishes in the past that I absolutely loved. After a little self talking, I convinced myself that this was another great opportunity to cook out of my comfort zone. I get in my share of cooking ruts and know how important it is to for me keep things interesting in the kitchen.

The ingredient list of this recipe is fairly simple, you can most likely find red curry paste in the Asian aisle of your grocery store or easily find curry powder with the spices. I went for the red curry paste. I also used some frozen mahi-mahi that I had on hand.

What a delight!
This dish was so light and tasty, my husband and I really enjoyed it. The flavor combination was perfect, I’m always happy cooking with cilantro and lime!
I will definitely be making it again…
next time will be trying this recipe with some shrimp and a little extra heat!

A big thank you to Liz over at The Not So Skinny Kitchen for choosing a recipe that I might have normally skipped over. Visit her blog along with the other members of CEimB to see their versions and variations of this great recipe!

Thai-Style Mahi with Coconut-Curry Broth

Ingredients:

2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste, or 2 teaspoons curry powder
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
4 (6-ounce) pieces mahi-mahi
1/2 cup coarsely chopped fresh cilantro leaves
2 scallions, green part only, thinly sliced
2 tablespoons fresh lime juice
Freshly ground black pepper
2 cups cooked whole wheat orzo or brown rice, for serving
Steamed spinach, for serving

Directions:

In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
Season the mahi with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with orzo or rice.

Recipe adapted from Ellie Krieger, The Food You Crave or Food Network

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Cooking Light week continues! See Day 4 here!

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