Yvonne
Yvonne's curry filling
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This is a filling for curry puffs and curry pierogi.

Ingredients

quantity       ingredient       step
500 g       beef mince
100 g       onion      
15 g       ginger      
200 g       potatoes      
50-100 g       curry paste (see below)      
10 g       salt      
50 ml       water      
      vegetable oil      

Preparation

Fry the onion in the oil over moderate heat until soft and slightly brown. Add the beef mince, the ginger and the potatoes. Keep frying for another five to ten minutes, then add the curry paste. Mix well. Add the water and the salt, simmer for about 20 minutes or until the potatoes are cooked. Check the seasoning.

How much curry paste?

The quantity of curry paste depends on the paste itself. Originally we thought that 50 g would be enough, but on 11 January 2020 we found that 100 g was barely enough. On that occasion we were using “Ayam” rendang paste, clearly not for chicken. Clearly there's room for experiment here. Maybe 150 g would be better.


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