I went and took the SPICIEST Curry in The WORLD Challenge made with not just ghost peppers but with the deadly Carolina Reapers.
Thank You to Brick Lane Curry for having me!
Check them out: http://www.bricklanecurryhouse.com/
Please Sign This Petition to Stop Forced Organ Harvesting in China: http://bit.ly/2oSRfco
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Get tickets to the best show on earth!!! http://bit.ly/2oDDr4o
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How to make curry crab as it’s done in the Caribbean, using a recipe from Trinidad and Tobago. For the green seasoning paste recipe, see: http://caribbeanpot.com/how-to-make-the-green-seasoning-paste-thats-so-unique-to-caribbean-cuisine/ And for a written recipe for this curry crab, see: http://caribbeanpot.com/curry-crab-without-dumplings/
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Seafood Curry:
Ingredients:
Seafood medley..Frozen
Mussels..frozen
2 tbsp tomato paste
1/3 cup oil
1 tbsp butter
1/2 tsp curry powder
Chopped garlic
Salt
Ground black pepper
Chopped coriander
Cooked pasta
Method:
Thaw the frozen seafood medley and mussels according to the package instructions.
Then gently wash them and drain away the water.
In a wok, add the oil, butter, tomato paste, curry powder, salt and ground black pepper, cook and mix well.
Next add the seafood medley and the mussels and mix well. Also add some of the coriander and mix well.Cover and stir every once in a while until the broth has reduced and the everything is well cooked.
Next add the cream and once the cream comes to a boil, add the cooked pasta and let it cook for a few minutes and until the sauce has reduced a bit. Do not let the sauce dry out, it tastier when saucy.
Serve in a serving bowl or plate and garnish with coriander.
Enjoy!
This video will show you how to make Curry and Rice, one of the most popular dishes in Japan. It is easy to make, so perfect for beginners of Japanese cooking. The recipe by Noriko & Yuko of Japanese Cooking 101 (http://www.japanesecooking101.com)
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Hot and spicy Pepper beef Curry പെപ്പെർ ബീഫ് by http://garammasalacooking.com/
This video explain how to make Hot and spicy Pepper beef Curry. It goes well with steamed rice, chappathi, parotta, pathiri, ghee rice etc.
For detailed recipe, visit:
http://garammasalacooking.com/recipe/hot-and-spicy-pepper-beef-curry/
Tenderising chicken breast and cooking it very fast means that it stays moist – perfect for this dish. This recipe cooks literally cooks in minutes – a healthy, affordable and fast weekday meal with simple flavours.
If you liked this clip check out the rest of Gordon’s Channels
http://www.youtube.com/gordonramsay
http://www.youtube.com/kitchennightmares
http://www.youtube.com/thefword
Follow Gordon on Twitter @GordonRamsay01 and Facebook https://www.facebook.com/Gordonramsay01
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The Indian Style Chicken Curry.
Ingredients
Chicken – 1 Kg cut pieces
Oil – 200 ml
Onion – 6 medium sizes finely chopped
Ginger garlic paste – 3 tbspoon
Green chillies – 6 silted
Coriander powder – 3 tbspoon
Red chilli powder- 2 tbspoon
Turmeric powder – 1 teaspoon
Garam masala powder – 2 teaspoon
Curd – 1 cup
Black cardamom – 2
Green cardamom – 3
Cloves – 3 to 5
Cinnamon – 4
Salt to taste
Coriander leaves for Garnishing
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A tutorial of this classic and famous Thai curry! This recipe is made with chicken, but you can also use pork, shrimp, beef, tofu, or any kind of protein you like! Arguably one of the most popular dishes in Thai restaurants both overseas and in Thailand. Served over jasmine rice or with rice noodles, this dish is spicy, creamy, and aromatic with Thai basil, few dishes are better! And it’s really easy!
For written recipe: http://hot-thai-kitchen.com
Get my cookbook: http://hot-thai-kitchen.com/htk-cookbook/
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
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Tadka is the hot oil and spice mix at the base of many Indian dishes; mastering it’s basic formula means having a myriad of curry options at your fingertips. On this episode of Savvy, learn the tadka basics — plus three ways to spin it — with chef and owner of NYC’s Babu Ji, Jessi Singh.
If you love curry, it’s time to try Japanese Seafood Curry packed with amazing flavors from the shrimp, squid, scallops, spices, and kombu dashi.
Recipe
Equipment
6- to 8-quart pressure cooker (I use a 6-quart Instant Pot)
Prep tim: 20 mins
Cook time: 1 hour 45 mins
Serves: 6-8
Ingredients
12 manila clams
Sea salt & water for de-griting
3 cups (720 ml) water
2” x 3” (5 x 7.5 cm) kombu (doesn’t have to be precise)
3 yellow or sweet onions
6 mushrooms
2 cloves garlic
1 inch ginger
6 oz. (170 g) medium size shrimp
1 Tbsp. vegetable oil
6 oz. (170 g) bay scallop
6 oz. (170g) calamari
¼ cup (60 ml) any white wine (optional)
1 package (8.4 oz, 240 g) Japanese curry roux or Homemade (recipe: http://bit.ly/CurryRoux)
Freshly ground black pepper
1 Tbsp. soy sauce
¼ apple (I use Fuji apple)
Steamed rice (optional)
Instructions with step-by-step pics ▶ http://bit.ly/JapaneseSeafoodCurry
Food Tube’s fish expert Bart Van Olphen travels the world to create incredible recipes. This time he’s stopped off at a clam fishery in the south west of India to cook a curry. Very simple and beautifully aromatic this colourful meal uses various spices, herbs, ripe tomatoes and clams straight out of the sea! Taste the sunshine with this Indian dish.