Thai Chicken Peanut Curry

Video : https://www.youtube.com/watch?v=JI2YaQAB2o0

For full recipe visit: http://www.nadiyaskitchen.com/chicken/thai-chicken-peanut-curry/

Hanaakuri Mas ( Havaadu nagaigen)

Video : https://www.youtube.com/watch?v=jGFy-SdidcI&feature=youtu.be

For full recipe visit: http://www.nadiyaskitchen.com/tuna/hanaakuri-mas-havaadu-nagaigen/

Miruhu Lee Mas (Maldivian traditional curry)

Vedio : https://youtu.be/xW-gJ8TcxhE

For full recipe visit: http://www.nadiyaskitchen.com/tuna/miruhu-lee-mas-maldivian-traditional-curry/

Hanaakuri Beef Hiki Riha (Roasted Beef Dry Curry)

Roasted beef curries are cooked many ways in Maldives this is one of my version. This curry is dry with just the hint of gravy, yet it can be coupled with simple boiled rice,  roshi or naan or even bondibai.

Ingredients

For merinate

500grms tenderloin beef ( cut in to bite size)

2tsp pepper powder

2tsp dark soy sauce

For curry

1 big onion ( sliced)

12 curry leafs

Pandan leafs

3 dry chilly

2 dry bay leaf

4 cardomom pods

3 inch cinnamon stick

1tsp ginger garlic paste

2 tbs tomato paste

3tbs chicken curry powder

2 tbs roasted curry powder

1tbs coriander powder

½ cube beef stock

2 cups water

1/3 cup thick coconut milk or cooking cream

Salt

1/3 cup vegetable oil 

 Method:

1_ Marinate beef with all marinate ingredients for one hour’s

2_ In a wok or a sauce pan heat oil, add first eight ingredients from curry ingredients and sauté until fragrant.

3_ Add marinated beef and fry stirring constantly until beef is browned from all sides, now add tomato paste, chicken curry powder, coriander powder and roasted curry powder mix for two minutes add water and beef stock cube.  Cook for 10 minutes with the lid on and after that open the lid and let the curry cook until beef becomes tender and a very think gravy is formed.

4_ Mix coconut milk season with salt, Serve with rice, bondibai or roshi ….. enjoy! 

Aseymirus Kukulhu Riha (Black Pepper Chicken Curry)

There seem to be the same main spice mixture like chicken curry powder or roasted curry powder in Maldivian chicken curries, so I made black pepper the main ingredient for this curry. I myself just love strong pepper taste in my dishes. This curry is absolutely delicious and genuine for black pepper taste lovers. The chicken gets cooked while boiling in water that’s why no need to cook curry for long time and corn flour helps to make a thick rich gravy.

Ingredients:

900 grams Chicken legs skin removed or a whole Chicken skin removed and cut into pieces

Water

Salt

1/3 cup vegetable or olive oil

2 medium onions (sliced)

2 spring curry leafs

2 inch 5 piece Pandan leaf

2 cloves garlic (chopped)

½ tsp ginger paste

½ of Fresh Chilly (giteyomirus) or 3 green chilly (cut lengthwise from middle)

2 tsp cumin powder

1 tsp paprika

21/2 tbs freshly ground black pepper

2 tbs tomato paste
11/2 cup Chicken stock (This is made when boiling the chicken in water, see step 2)

2 tsp corn flour

1/3 cup thick coconut milk

Method:

1- Make little incisions diagonally on the chicken pieces or legs.

2- In a sauce pan add chicken pieces and pour water just 1/2inch above chicken. Add 1/2tsp salt, cook until chicken is cooked. Remove cooked chicken from the stock into another plate and strain chicken stock into another bowl. Leave aside.

3- In the same pan add about 1/3 cup oil, onion, curry leaves, pandan leaves, chilly, garlic and ginger. Saute until onions gets soft, now add cooked chicken into sauteed onion mixture. Saute chicken until lightly brown.

4- Into the sauteed chicken add cumin, paprika, two table spoon pepper powder, and tomato paste. Pour chicken stock just the amount to cover chicken, give a stir and cook for 3 minutes.

5- While curry is cooking dissolve corn flour into coconut milk. Bring heat to lowest and pour coconut milk & corn flour mixture into the middle of pepper chicken curry. Turn to medium heat and cook until the curry gets thick and glossy stirring in between. When pepper chicken curry gets thick and glossy (never heard curry getting glossy well this will) taste and season with salt and extra pepper from the left over ½ tablespoon pepper, if the curry is not spicy enough. Serve with rice, roshi, bread …. Enjoy!

Mussamaa Curry

Curries are the most important dish in Maldivian meals, no meal is complete without a curry whether super-hot, mild or sweet. I often get asked how to cook mussamaa curry from some of my readers, so I thought I would write it down and add it to my blog. This is a great recipe to eat with roshi or rice.

 Ingredients:

2 big tuna loins

To make mussamaa curry paste:

30 grams Fish curry powder

30 grams roasted curry powder

Medium onion chopped

½ tsp whole pepper

3 cloves garlic (chopped)

½ of a Maldivian chilly (githeyomirus)

1 spring curry leaves

4 cardamom

1 cinnamon stick about 2 inch

3tbs grated coconut

1/3tsp salt

1cup water

For the curry:-

2big onions sliced

12 curry leaves

2 pandan leaf (raanbaa fai)

Maldivian chilly

3cloves garlic

½ tsp ginger

1/3 cup sea almonds or kanamadu

½ pkt dried resins

4 cardamom pods

2 stick cinnamon

Vegetable oil

1 cup thin coconut milk

1/2cup thick coconut milk

1tbs sugar

Method:-

Assembling tuna rolls…

Process all curry paste ingredients in a food processor and take half of the paste, keep rest for later. Cut each tuna loin in to 5 portions and cut each portion in to 2inch wide to 3inch long thin strips or slices.

Take one piece of tuna and apply generous amount of curry paste on the inside of cut piece and roll the tuna piece like a swiss roll locking as much curry paste inside and tie the rolled tuna piece using a pandan strip or secure with a tooth pick.

Finish all the tuna pieces like this and leave in fridge to marinate for 3 hours or overnight.

To cook curry ..

Heat oil in a pan fry the sea almonds first just until slightly brown take out on to a plate, then fry resins until resins are puffed take on to the same plate, set aside. In the same pan add the onions, curry leaves, chilly, ginger, garlic cinnamon, cardamom and pandan leaves, fry until onions caramelizes. Into this add the thin coconut milk, rest of the curry paste and stir to dissolve.

Start to cook, add the marinated tuna, cook until tuna is cooked and the curry is thick add the thick coconut milk sprinkle 1tbs sugar cook for 2 minutes, sprinkle the sea almonds and resins, season with salt…. Enjoy!

Baked Curried Chicken with Fried Tomato Couscous

Introducing Couscous to Maldivian cuisine, I have never seen or heard anyone cooking Couscous here, but I have seen in a TV channel call TLC some of the world famous chefs cooking Couscous in different ways. Four months before I went to do some shopping at a shopping Center called Agora & to my surprise I saw a small box of Couscous  but that day I did not buy it. Few days back I went again for shopping & bought 1 small box. This is one of the important foods which must stay in my pantry without running out of it.

Fried tomato Couscous

So the big question will be what is COUSCOUS? Couscous is actually a grain food that is comparable to pasta or rice. It is actually made of semolina wheat that's moistened and then formed into tiny grain shapes. Couscous grains are smaller than rice grains and are dusted with flour so that they can retain structure. It can be interesting to know that couscous is staple food of some regions of the world and is considered like the pasta or rice in some countries. Just like pasta and rice, the couscous can be very versatile in terms of preparation and can be used in various dishes and salads, and they can also be used to prepare side dishes. Couscous is also a very good source of protein, Carbohydrates. The best thing about couscous is that it contains no cholesterol.

Baked Curried Chicken

I cooked fried tomato Couscous for Friday’s special lunch and to go with this Baked curried chicken & Copy Fai (kind of Kale leaf) salad.

Ingredients for Baked Curried Chicken

1 kg whole Chicken (skin removed)

2 medium onions (sliced)

7 garlic cloves (chopped)

11/2 inch ginger (chopped)

2 springs curry leaves

12 pcs 2” + 1 whole pandan leaves

2 tsp Cumin powder

21/2 tsp Coriander powder

1 tsp fennel seed powder

1 tsp turmeric powder

1/2 tsp fenugreek seeds

31/2 tbs lonumirus chicken curry paste

1 tsp whole pepper

11/2 tbs tomato paste

2 inch cinnamon

3 tbs chilly sauce

1cup thick coconut milk

2 good pinch of dried rosemary (optional)

1/2 of a lime

Salt

1/3 cup + 2 tsp vegetable oil

Ingredients for fried tomato CousCous

2tbs chopped onion

1garlic clove (chopped)

6curry leaves

1tsp nigella seeds (Kalhu dhiri) optional

1big Tomato (sliced)

1cup water

1/2cup Couscous

2tbs oil

Salt

Method:

Roasted Chicken Curry:_

Make small incisions on the fleshy areas of the chicken (leg, breast). Leave aside.

In a sauce pan heat 1/3 cup vegetable oil. Add onion, chopped ginger, garlic, curry leaves and pandan leaves. 

Saute until slightly golden. Take half of the onion mixture into another bowl & leave aside. Add Cumin powder, Coriander powder, fennel seed powder and turmeric powder fry for 2to 3minutes, switch off flame, but don't take the pan out of stove the slight heat is needed yet. Add Lonumirus curry paste whole pepper & fenugreek seeds crushed with your fingers or a grinder, tomato paste and 1tsp salt. Mix everything together. Add 2 tsp oil and again mix. 

Now line a baking tray big enough to hold the chicken with aluminum foil. Rub this curry paste on and inside the chicken pushing some paste into the incisions and into the cavity.

When you are finished cut 3 strips of pandan leaf from the whole leaf big enough to tie the chicken. If you don't have a big whole leaf you can do as I did. I knotted three small strips to make a big strip enough to tie the chicken. I made three strips like this. Now tie the chicken with the pandan strips squeezing the legs, the wings inside, so that the flavors will remain inside the chicken. 

Cover the tray with plastic wrap or with aluminum foil & leave the chicken in the fridge to marinate for 4 hour's or overnight. Pre Heat the oven to 220C, 15 minutes before baking take the chicken, take out the plastic wrap and sprinkle half of the fried onions which was taken before on to the marinated chicken,  put the tray into the oven and bake for 30 minutes, again take the tray out now some oil will be formed in the bottom of the tray. 

Pour the coconut milk, sprinkle 1/2tsp salt, dried rosemary & put the cinnamon stick broken in to 2into the curry. Being very careful not to tear the aluminum foil mix everything using a spoon or an egg beater, again put the tray into the oven & leave for 15 minutes again take the tray out mix the tomato sauce and using a spoon scoop spoonful of gravy or curry on the chicken. Like this gos on & in each 15minutes take the tray out from oven pour the curry on the chicken. You can taste the curry at this point & add salt if you need more otherwise keep on baking like this for 11/2hour or until chicken is cooked. when cooked take the tray out squeeze 1/2 of the lime on to the roasted chicken.

Method:

Fried tomato CousCous

In sauce pan heat oil, add onion, curry leaves & nigella seeds. Fry for 3minutes until fragrant.

Add the Tomatoes fry for another 2minutes.

Pour water and season with salt, let the water come to boil as soon it starts boiling switch off the flame.

Pour the CousCous & cover the pan with lid. Leave for 5minutes, after 5minutes fluff the couscous with a folk and mix well with the tomatoes......................enjoy a yummy & a healthy meal.

Dry Egg Curry

Too much egg is not good for the body, but just in a while no harm eating a delicious dry egg curry. I was having some extra eggs in my fridge for quite some days so before it gets spoilt I thought of making something out of it, but not cakes or any sweets so I made this dry egg curry which we ate with roshi & it just brought me the memories of Chennai India where for breakfast they had this thick egg curry served with chapatti or Idiappum (rice noodles) which I loved so much Just yummy yum. To bring a more Indian flavor I added some garam masala powder.

Ingredients:

4 hard boiled eggs ( cut vertically in to 4 pieces)

1 medium onion (sliced)

1 spring curry leaves

2 garlic bulb (chopped)

1/2 tsp cumin seeds (dhiri)

1 tbs flaked chilly (raalhuko muguri hiki mirus)

1/2 tsp garam masala powder

1 tbs chicken curry powder

1 tbs tomato paste

3 tbs coconut milk

1/3 cup water

Salt

Oil 5 tbs

Method:

In saucepan heat oil, add onion, curry leaves, garlic, saute until onions are soft, now add cumin seeds, chilly flakes and again saute until onions are slightly brown. Into this add chicken curry powder & garam masala powder fry until oil separates from the onion mixture, then add the tomato paste, water & coconut milk, mix everything & cook for 1 to 2 minutes. Into this add the eggs & gently mix taking care not to mash the yolks. Season with salt & serve with roshi or rice or even bread ........................enjoy!

Devilled chicken with canned pineapple

Devilled means “to coat or stuff with a spicy paste” but what I have done is other than making the sauce or the paste spicy I added fresh ingredients which can bring that hot & spicy flavor to the dish, this dish is colorful, vibrant and a really easy to make, ingredients contrasts textures and taste with each other creating a wonderful fusion of sweet, sour and spicy flavor.

Ingredients:

1 kg chicken (skin removed, chopped in to pieces)

1 cup vegetable oil

Stir fry :-

1 big onion

6 garlic cloves (chopped)

11/2 inch ginger (chopped)

1 red capsicum (cut in to bite size pieces or strips)

1 orange capsicum (cut in to bite size pieces or strips)

1 big carrot

1/2 tsp freshly chopped chilly (githeyo mirus)

1 cup shredded cabbage

2 large tomatoes (cut in to bite size)

12 curry leaves

Sauce:-

2 tbs lonumirus curry powder or chilly powder

11/2 tbs chicken curry powder

1/2 tsp freshly ground black pepper

3 tbs tomato paste

4 tbs chilly & garlic sauce

4 tbs tomato sauce

1 tbs soy sauce

4 tbs sugar

1/2 tsp salt

4 slices of canned pineapple (chopped to bite size)

Method

In a wok or a thavaa add oil and brown chicken in high heat. Once browned remove and set aside. Using the same wok sauté all stir fry ingredients until cooked, but don't let the vegetables caramelize or change color. Add all the sauce ingredients, combine everything & stir fry for 2 minutes, now add pineapple & again stir fry for another two minutes. Add browned chicken stir or combine to coat the chicken with the vegetable sauce. Taste & adjust the salt & sweet flavor by adding more salt or sugar. Serve with Rice or Roshi ........................................enjoy!

Note: I have used whole chicken, but boneless also can be used.

Anbu Riha (ripe mango curry)

Hi my readers, I have been little far from blogging since some days sorry about that just busy with work so I am back with a local fruit curry recipe, my favorite fruit mango. Some few days back mangoes were lot at the market so I thought of making a curry as I love mango curry, my version may be little different with the local one but this was so yummy that I want to post this recipe.

Ingredients:

4ripe mangoes (skin peeled & sliced)

2big onions (sliced)

12curry leaves

5pandan leaves (2inch each)

4garlic (chopped)

1/2inch ginger (chopped)

Maldives chilly (githeyomirus)

4tbs chicken curry powder

2tbs roasted curry powder

1/2tsp lonumirus curry powder or chilly powder

1tsp garam masala powder

2tbs tomato paste

Tuna fish chips or smoked tuna( I added about 85grms)

1/2cup thick coconut milk

2cups of water

1/3cups of vegetable oil

21/2tbs sugar

salt

Method:

In a sauce pan heat oil, add onion, curry leaves, pandan leaves, ginger, garlic, Maldives chilly, sauté until onions turns to light brown. Add all the curry powder and tomato paste roast until oil separates from the onions, add the mangoes, tuna chips & water.

Cook until mangoes get soft. Now add coconut milk and sugar, cook for another five minutes. Season with salt & serve with rice………………………………….enjoy!