Okra Curry


1 lb okra
1/4 lb tamarind
1/4 lb onions
1/2 cup oil
1/2 fresh coconut, or 1/2 cup grated coconut
3 tsp poppy seeds
3 tsp almonds
2 tsp coriander seeds
2 tsp white cumin seeds
4-6 whole green chilies
1/4 bunch fresh mint leaves
1/4 bunch fresh coriander leaves
1 teaspoon salt
1 teaspoon ground ginger


  1. Wash okra and slit length-wise about 2″ in the middle, leaving tops and tips intact.
  2. Grind all seeds, almonds and coconut together to a fine paste and mix with ginger. Stuff okra with the paste.
  3. Heat oil, add sliced onions and fry until light brown. Add the okra and fry slowly and gently until cooked, about 5-10 minutes, taking care not to mash or break the okra.
  4. Add 1/2 cup water to the tamarind and strain to remove seeds and pulp. Add the tamarind water and salt to the okra, cover and cook gently until a nice gravy forms. This should not be too dry.
  5. Garnish with chopped chilies, mint and coriander leaves.

Makes 12 servings.

Source: Mughal Cuisine

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Broiled Beef Ribs


4 lb beef ribs
6 tbsp rice wine
5 tbsp sugar
lettuce leaves, green onion strips, round onion, pine nuts to serve


9 tbsp chopped green onion
3 tbsp soy sauce
1 tbsp chopped garlic
6 tbsp sesame salt
6 tbsp sesame oil


  1. Clean the ribs. Score the meaty parts of ribs taking care not to cut the bones. Flatten the rib meat, score deeply and place them in a bowl.
  2. Sprinkle the ribs with the sugar and rice wine and mix well.
  3. Mix the seasoning ingredients in a bowl.
  4. Add the seasoning to the ribs. Mix well and set aside for 1 hour.
  5. Place the ribs on a hot grill and broil until done, turning them several times.

Source: Healthful Korean Cooking

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Baked Fish with Sweet and Sour Sauce


2 (400 g) whole snapper
2 tablespoons fish sauce
1 tablespoon oil

Sweet and Sour Sauce

1 tablespoon oil
2 cloves garlic, crushed
1/4 teaspoon ground ginger
pinch chili powder
2 tablespoons brown sugar
2 tablespoons white vinegar
2 tablespoons fish sauce
1 large tomato (250 g), sliced
1 small yellow bell pepper (150 g), chopped
4 baby carrots, sliced
1/4 cup water


  1. Make the sauce. Heat oil in pan, cook garlic, ginger and chili, stirring, 1 minute.
  2. Add sugar, vinegar and sauce, stir over heat until sugar is dissolved.
  3. Stir in remaining ingredients, bring to a boil. Turn down heat to simmer, covered, for about 3 minutes or until vegetables are just tender.
  4. Cut 4 deep slits into each side of fish, pour fish sauce into slits.
  5. Heat oil in heavy baking dish, cook fish on both sides to seal. Bake, covered, in moderate oven for about 30 minutes or until cooked through. Serve with hot sweet and sour sauce.

Makes 4 servings.

Source: Thai Cooking Class

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Fried Rice with Seafood in Po Kok Sauce


2 cups cooked rice
1 egg, beaten
6 shelled shrimp
200 g squid
6 mussels
1/2 onion, cut into strips
2 tbsp green peas, blanched

Cooked Rice Seasoning

2 tbsp water
1/2 tsp salt

Seafood Marinade

1/3 tsp salt
1/8 tsp sesame oil
dash ground white pepper

Po Kok Sauce

2 tbsp chopped shallot
1 tbsp turmeric powder
1 tsp curry powder
1/2 cup water
1/2 cup coconut milk
1/4 cup evaporated milk
1/2 tsp each of salt, sugar and chicken broth mix
1 tbsp cornstarch


  1. Remove intestines from shrimp and rinse. Clean squid, cut criss-cross pattern, then cut into pieces. Rinse mussels, then mix seafood with marinade.
  2. Heat 2 tbsp oil in a wok, lightly fry beaten egg until semi-set. Add rice and toss to combine. Sprinkle in seasonings and stir-fry to mix together. Transfer to the serving plate.
  3. Heat 2 tbsp oil, stir-fry seafood. Add onion and green peas. Stir-fry together, remove and set aside.
  4. Heat another 2 tbsp oil, sauté first three sauce ingredients until fragrant. Add the remaining ingredients and cook until the sauce thickens. Return seafood and vegetables to the sauce and mix to combine. Pour over fried rice to serve.

Source: Rice and Noodles

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Lobster Tempura Rolls


1 lobster tail
1 nori sheet
1 cup prepared sushi rice
2 tablespoons cornstarch
canola oil for deep-frying
a few drops Asian sesame oil
1 cup cold water
1 cup tempura flour
2 chives, finely chopped
1 hard-boiled egg yolk, sieved (egg mimosa)

Dipping Sauce

1/2 cup rice vinegar
1 tablespoon sugar
1 tablespoon mirin
1 tablespoon soy sauce


  1. Make the dipping sauce. Combine all ingredients in a bowl and mix well. Set aside.
  2. Beginning on the softer underside of lobster, insert tip of a large knife and cut meat from shell, leaving meat in a whole piece.
  3. Transfer meat to a board and slice it in half, making sure not to cut all the way through and leaving 3/8 inch uncut, then open it to have 1 large flat slice of lobster. Trim meat to three-quarters of size of nori sheet.
  4. Arrange nori sheet, glossy side down, on a sushi mat.
  5. Place lobster meat on nori and, with wet fingers, arrange sushi rice over lobster. Roll to form the sushi. If nori is dry, wet edge and press mat to seal.
  6. Place cornstarch in a flat plate and coat lobster roll. Allow roll to rest, seam side down, for 2 minutes.
  7. Transfer roll to a cutting board. Wipe a sharp knife with a damp towel and cut roll into 4 even pieces, wiping knife after each cut.
  8. Fill a tempura pan, or deep-fryer one-third full with canola oil and heat over medium-high heat to 365°F (185°C). Add a few drops of sesame oil.
  9. Make the tempura batter. Put tempura flour in a medium bowl and gradually whisk in cold water until mixture resembles a light pancake batter.
  10. Dip 2 rolls in batter and deep-fry, turning as necessary, until golden. Using a wire-mesh skimmer, transfer to a wire rack, or paper towels, to drain. Set aside on paper towels. Repeat with remaining rolls.
  11. Transfer rolls to serving plates and top with egg mimosa and chives. Serve with prepared dipping sauce.

Makes 4 pieces.

Source: Sushi Modern

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