Tag Archives: Curry

Mango Chicken Curry.

August 17, 2016 Munchkin

Munchkin.More.Eating A good old authentic curry is made from onions and Indian spices…slowly, slowly cooked…trust me, I should know this since I am Scottish! This recipe uses the same cooking process but instead of just onions, mangoes are also used to make the curry sauce.

This curry recipe does not take so long (compare with 48 hour Venison Curry!). This one is relatively fast and can be enjoyed after 2 hours cooking…yum!! Check out the link Mango Chicken Curry for the recipe. The mangoes add a fruitiness to the delectable taste experience…with the Indian spices tumeric (yellow ginger), cinnamon, cumin and clove you simply can’t go wrong!

Lovely, Lovely….can’t beat a good curry!!

Belize, Food, Our Products

It’s Curry Night!!

March 15, 2016 Munchkin

Munchkin.Another.Eating.Shot Tonight we have a Bengali style curry. Thank-you Rumpa for the priceless cooking lessons back in the good old days in Glasgow. This curry has our own coconut cream (which you can purchase at Green Supaul’s in Punta Gorda).

I love cooking up curries because the wonderful aromatic herbs pervade through the house. This is when the dogs and the cat start sniffing around because it smells so delicious! Even the cat gets curry sauce on his gizzard!

Herbs and Spices used; cardamom, star anise, cumin seeds, mustard seeds and bay leaves.

Plate.of.Spices

Powdered spices used; curry powder, yellow ginger (tumeric), green chili (home-made), cinnamon and clove.

Ooooh…look at this. A “quick” curry in 2 hours (most other curries take about 12 hours!) with fresh coconut cream!

Check out the recipe for Coconut Cream Chicken Curry in Belize Wild Recipes. Mmmmm…yum!!

Belize, Farming, Food

Curried Ripe Jackfruit with Lentils

July 14, 2015 Munchkin

Remember a couple of weeks ago we had the big baby?

And I had explicitly mentioned that all parts could be eaten…even the unformed arils:

Well, here is a recipe for this part of the jackfruit, which is usually discarded. I recommend that you do not eat this part raw because it still has some sticky latex attached to it. The best thing to do is to cook it and so this is a yummy recipe for Curried Ripe Jackfruit.

The ripe jackfruit caramelises nicely to compliment the mustard seeds, cumin, tumeric and paprika. Fresh curry leaves are used to enhance the flavour of the whole “sweet and savoury dish.”

We both enjoyed the curried jackfruit with lentils and agreed that NO part of the jackfruit should be thrown away!!

Belize, Farming, Food, Saving Money

Dry Season…Time to Dry Fruit.

March 18, 2015 Munchkin

The days are becoming hotter and drier, with rains becoming fewer and far between. This is the time to harvest anything that you can get your hands on and dry it.

Sapodillas are still in season:

We have gathered quite a bit to sun-dry.

When dried, they make a very good substitute for dates; they are intensely sweet and would be good for baking. Gnome will be making mead with dried sapodilla…watch this space!

We have also been drying orange peel:

Dried orange peel can be added to savouries like stews, curries and soups to impart a warm, orange flavour. It can also be ground up and used in cakes and breads. It is extremely versatile and uses up something that you would normally throw away. I hate to waste anything, especially when it involves something edible! Look out for my recipes which use orange peel:

You will find this recipe in Belize Wild Recipes; this one is an orange peel curry.

Okay everyone, start sun-drying all your fruits now!!

Belize, Food

48 Hour Venison Curry.

March 13, 2015 Munchkin

This is Part II from yesterday when I spoke about how I cooked up 20lbs of venison meat. Twelve pounds of the meat was cooked up as Cantonese BBQ Venison (yesterday’s post) and the rest was made into a slow cook curry.

The trick is to use plenty of onions to make up the base of the curry sauce (15 medium onions in this case) and to cook it in a slow cooker for 48 hours. After this time, the meat is sooo tender and falls off the bone and the curry sauce is so aromatic. The kitchen smells great!!

Lots of Onions with Other Fresh Ingredients.

I learned to cook curries when I was a medical student at university; many of my friends were second generation Indians (mostly Bengali) and they taught me how to make this wonderful dish. Besides, in Scotland, everyone eats curries…it’s the 2nd national dish after Fish and Chips!!

If you want to see the full recipe, check out Slow Cook Venison Curry.

Belize, Food, Plants

Sapodilla and Orange Peel Curry.

March 1, 2015 Munchkin

Just catching up on some recipes that I created over the last few weeks: It is sapodilla season!! This is a sweet tasting fruit with the flavour of caramel and cinnamon. Gnome has got first dibs for making a Melomel (honey and fruit wine) but I have been sneaking some past him to create some tasty dishes..they don’t call me Ninja Munchkin for nothing!

Sapodilla fruit makes a great base for a curry especially with its aromatic cinnamon tones. I have complimented this “earthiness” with dried orange peel which I have coarsely ground with a blender:

Other spices in the curry include: cumin, mustard seeds, fresh curry leaf and fennel. Venison was cooked in the curry and then the dish was served with basmati rice.

Gnome decided to overlook the fact that I had taken some sapodillas, without his permission…since the curry was so good!!

For the full recipe, click on Sapodilla and Orange Peel Curry with Venison.

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