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INDIAN EGGPLANT CURRY
Serves 6
12 small eggplants (Japanese), diced
2 tablespoons Madras curry powder
1 teaspoons sea salt
2 tablespoons (30ml) peanut oil
1 small onion, diced
1 teaspoon garlic, crushed
1 teaspoon ginger, minced
1 tablespoon (15ml) fish sauce
2 tomatoes, diced
3
⁄4 cup (180ml) yogurt
1. Mix the eggplants with half the curry
powder and the sea salt. Let sit for
20 minutes in a colander.
2. Heat the wok on high sear setting, add
the oil, onion, curry powder, garlic and
ginger and cook for 2 minutes. Add the
drained eggplant and stir fry, until
well browned.
3. Add the fish sauce and tomatoes, reduce
the heat to setting 6, cook until the
eggplant is tender. Mix in the yogurt, but
do not let the curry boil. (The yogurt
will separate).
Serve with steamed basmati rice.
BEEF ROGAN JOSH CURRY
Serves 6-8
2 tablespoons (30ml) peanut oil
1
1
⁄2kg (3
1
⁄2lb) diced chuck steak
1 brown onion diced
2 garlic cloved diced
2 tablespoons rogan josh curry paste
2 cans diced tomatoes
4 cups (1 liter) beef stock
1. Heat the wok on high sear, add the oil
and then 1 lb (450g) of meat at a time to
seal then remove. Repeat until all the
meat is cooked.
2. Add the onion and garlic, cook for
2 minutes before adding the curry paste.
Mix the curry paste and onions together.
3. Add the tomatoes and stock and bring to
the boil, add the meat. Reduce the heat to
setting 2 - 4, place the lid on, with the
steam vent open, and cook for 1 hour.
Serve with yogurt and steamed
basmati rice.
37
NASI GORENG (INDONESIAN
FRIED RICE)
Serves 4
1 tablespoon (15ml) peanut oil
1 teaspoon crushed garlic
1 tablespoon ginger, minced
1
⁄2 teaspoon dried chili flakes
3 eggs, beaten
1
⁄2 cup (125g) cooked chicken breast, diced
12 medium shrimp, peeled, deveined
and diced
3
1
⁄2 cups ( 735g) cooked and cooled
jasmine rice
1
⁄2 cup (125ml) water
4 tablespoons chopped green shallots
Soy sauce
1. Heat the wok on high sear setting, add
the oil, garlic, ginger and chili flakes and
cook for 2 minutes. Add the mixed egg
and stir to cook through.
2. Add the chicken and shrimp and stir into
the egg mixture. Add the rice and water,
and cook until the rice is hot and glowing.
3. Add the green onions and soy sauce to
taste. Cook for 1 minute before serving.
Serve as an accompaniment or as an entree.
THAI GREEN CHICKEN CURRY
Serves 6
1 tablespoon (15ml) vegetable oil
1 brown onion, diced
1 teaspoon crushed garlic
1 teaspoon diced ginger
1
1
⁄2 tablespoons Thai green curry paste
1
3
⁄4lb (800g) chicken thighs diced
1 cup chicken stock
2 cans coconut cream
1 cup bamboo shoots
1 punnet cherry tomatoes
1
⁄3 cup coriander leaves
1. Heat the wok on high sear setting, add
the oil and onion cook until the onion
is translucent.
2. Add the garlic, ginger and curry paste,
cook until, the oil separates from the
curry paste.
3. Add the chicken and toss in the paste
mix, add the stock and half the coconut
cream bring the curry to the boil then
reduce the heat to setting 2 - 4.
4. Cook the curry with the lid on for
20 minutes, or until the chicken is
cooked, add the remaining ingredients
and cook for 5 minutes.
Serve with steamed jasmine rice.
36
CURRIES AND RICE DISHES cont’d
CURRIES AND RICE DISHES cont’d
While cooking wet dishes
with the lid on, the wok will
turn on and off during the
cooking process, as the
unit is thermostatically
controlled.