5 Quick and Easy Weeknight Curry Course
- 1.5 hours on-demand video
- 14 downloadable resources
- Full lifetime access
- Access on mobile and TV
- Certificate of Completion
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- cook 5 different curries from India, Pakistan, Sri Lanka and Singapore.
- cook up a curry in 30 minutes!
- No prior knowledge of curries is required.
- Ingredients are all thoroughly explained with bonus lectures on specialist ingredients.
Welcome to my 5 Quick and Easy Weeknight Curries Course!
This course is designed and structured for easy understanding and use.
My purpose in putting together this course is to help you create delicious, nutritious, quick and easy meals on those days when time is precious!
I'll show you just how easy it is to cook these 5 delicious, quick and easy curries from India, Pakistan, Sri Lanka and Singapore.
We'll be learning to cook:
- Chicken Karahi from Pakistan
- Fish Sothi from Sri Lanka
- Pepper Chicken from India
- Sayur Lemak from Singapore and Malaysia
- Smoked Salmon Curry, South Indian but with my own signature twist.
Each course as mentioned, is broken down for ease of use.
You get 3 lectures for each recipe:
3. The actual cooking of the recipe
Along the way, as always, I'll share with you hints and suggestions for the recipes and you'll also get some background information on each dish.
Every dish is accompanied by a detailed, step-by-step written recipe that you can download in Microsoft Word or Adobe pdf format.
Get your aprons on!
- This 5 Quick and Easy Weeknight Curries course is meant for everyone, whether you are a beginner or an expert in the kitchen.
- This course is for you if you need some quick and easy recipes for busy days.
Chicken Karahi or Murgh Karahi is a delicious, lightly spiced Pakistani curry that relies more on the fresh garnishing at the end then it does the spices used. This Chicken Karahi Recipe has been in my family for generations!
Sayur Lemak, also known as Sayur Lodeh or Masak Lodeh in Indonesia, is a delicious coconut based vegetable stew eaten with rice and is a must during festive occasions when it is accompanied by more elaborate dishes. Sayur Lemak has its origins in Java, Indonesia and is a recipe that is claimed by the Malays, the Eurasians and the Nyonyas in Singapore and Malaysia!
Smoked Salmon Curry - you won't find it on any menu, it came about in my kitchen, some 15 years ago, borne out of desperation! Smoked Salmon Curry carries my signature twist (the smoked salmon) on a traditional South Indian Fish Curry - it's a strongly flavoured curry.
This lecture shows use how to make fresh tamarind juice at home.
Tamarind is a tropical fruit that grows as a pod on the tamarind tree. The pod or fruit is shaped like a bean and contains a pulp with lots of seeds. This pulp is usually mashed with water to create “juice” that is extensively used in many cuisines around the world for its souring properties; it is also used for medicinal properties and, believe it or not, as a polishing agent!
Some of the world's most sought after recipes rely on this amazing ingredient, like Thai Tom Yum Soup, and it is also an important ingredient in Worcestershire Sauce.
How to make Panch Phoron at home.
Panch Phoron or Bengali Five Spice is a natural flavour enhancer used in much the same way as garam masala is, this mix is quite often quickly fried in hot oil/ghee and poured over the finished dish to deepen the flavour. This method is called tempering or tarka.
How to make Garam Masala at home.
Garam Masala, that essential Indian spice mix is much, much easier to make at home than you think.
Garam – Warm or Hot
Masala – Spice Mix
So, garam masala is a warming (not spicy) spice mix and can be used as a cooking ingredient, like a curry powder and also and more importantly, to add a final flourish to your finished dish, just before or after turning the heat off.
Each cook will have a different recipe for his or her garam masala, so you see, the advantage of making your own is not only will you be getting a potent, fresh blend but you'll also be getting one tailored to your taste!
How to make your own Curry Powder at home.
You don't particularly need curry powders in the kitchen, as long as you have cumin, coriander, et al., but they do come in very handy. It doesn't take much to make curry powders from scratch but you do need a good spice or coffee mill to achieve a fine grind. If you feel like cheating, go ahead and buy the ready-made individual ground spices and mix them up according to the recipes below.
The recipes here will produce a moderately spiced mix but, bear in mind, what's spicy to one may not be to another! Play around with the amount of chilli/pepper; after all, you can always spice it up later.