Best Curry Pancakes Recipes

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INDIAN POTATO PANCAKES WITH CURRY-LIME YOGURT



Indian Potato Pancakes with Curry-Lime Yogurt image

Provided by Andrew Friedman

Categories     Egg     Onion     Potato     Appetizer     Fry     Hanukkah     Yogurt     Pea     Kosher     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 24 pancakes

Number Of Ingredients 13

1/2 cup frozen peas
1 medium onion, peeled
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
1/4 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
2 tablespoons minced peeled fresh ginger
2 tablespoons minced fresh cilantro
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Curry-Lime Yogurt

Steps:

  • Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
  • In small saucepan, bring salted water to boil. Add peas and cook, uncovered, until heated through, about 2 to 3 minutes. Drain, then rinse in colander under cool, running water. Set aside in colander to drain completely.
  • Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
  • In large mixing bowl, lightly beat eggs. Whisk in flour, coriander, turmeric, and cumin. Mix in ginger, cilantro, and peas.
  • Press potatoes and onion to extract as much liquid as possible, then add to bowl. Season mixture with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
  • In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
  • Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
  • Using paper towels, carefully wipe out pan. And 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
  • Serve pancakes hot with Curry-Lime Yogurt.

ROASTED LOBSTER ON BLUE CORN PANCAKES WITH RED CURRY SAUCE AND CORN RELISH



Roasted Lobster on Blue Corn Pancakes with Red Curry Sauce and Corn Relish image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 31

1 1/2 cups blue cornmeal
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
Salt
2 tablespoons honey
3 large egg, lightly beaten
2 cups milk
3 tablespoons unsalted butter, melted
2 live lobsters
1 1/2 pounds each
2 tablespoons olive oil
Salt and freshly ground pepper
2 cups roasted corn kernels
3 tablespoons finely diced red onion
1 tablespoon minced jalapeno
3 tablespoons coarsely chopped cilantro
3 tablespoon fresh lime juice
2 tablespoons finely diced roasted red bell pepper
2 tablespoons olive oil
Salt and freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons coarsely chopped fresh ginger
1 tablespoon chopped garlic
1 tablespoon red curry paste
1/4 cup coarsely chopped white onion
1 cup white wine
1 cup fish stock
1 1/2 cups heavy cream
1/2 roasted red bell pepper, peeled and seeded
1/2 teaspoon sugar
Salt and freshly ground pepper

Steps:

  • For the pancakes: In a mixing bowl, combine the dry ingredients. In a separate bowl, combine the honey, eggs, milk and melted butter. Add the egg mixture to the dry ingredients and mix well. Heat a griddle over high heat, brush with oil and add 1/4 cup batter for each pancake. Fry for about 1 minute, or until dry around the edges, turn, and fry for about 30 seconds until cooked through.
  • For the lobster: Preheat oven to 350 degrees F. Kill the lobsters by inserting a sharp knife into the cross mark on the top shell between the heat and the body. Pull or cut off the claws. Pull or cut off the tails and cut in half lengthwise. Discard the bodies. Heat the olive oil in a large ovenproof saute pan over medium-high heat until smoking. Season the lobster pieces to taste with salt and pepper and sear 3 minutes. Pour off excess oil. Place the pan in the oven and roast until the lobster is cooked through, 15 minutes. Reseason if necessary.
  • For the relish: Combine all ingredients and refrigerate until ready to serve.
  • For the sauce: In a medium saucepan over medium heat, melt the butter and sweat the ginger, garlic, curry paste and onion for 3 minutes. Raise the heat to high, add the wine and stock and reduce until 1/4 cup of liquid remains. Reduce the heat to medium, add the cream and simmer for 15 minutes. Combine the sauce and the roasted pepper in a blender and process until smooth. Strain through a fine strainer into a bowl, add the sugar and salt and pepper to taste.
  • Assemble: Place 1 pancake on 4 large plates and top with a layer of warm lobster and relish, repeat for 3 layers and drizzle with the red curry sauce.

CURRY PANCAKES



Curry Pancakes image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Number Of Ingredients 4

1 1/4 teaspoons curry powder
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon toasted sesame oil

Steps:

  • Combine curry powder and 1/2 cup plus 2 tablespoons boiling water; set aside.
  • In a food processor, combine flour and salt. Turn processor on; slowly add curry-powder-water mixture. Process until dough comes together and is smooth and not tacky when pinched, about 30 seconds. Loosely cover with plastic wrap; let stand for 15 minutes.
  • Heat oven to 250 degrees. Form dough into a 17-inch-long log and cut into 12 equal pieces; cover with plastic wrap so dough is not exposed to air. Place 1 piece of dough cut side down on a work surface, flatten slightly, and brush with sesame oil. Place another slightly flattened piece of dough on top of first; press together. Roll joined disks into a 6 1/2-inch-diameter circle less than 1/8-inch thick.
  • Heat a 10-inch nonstick skillet over medium heat. Add the double pancake and cook until light-golden speckles appear on the surface, 2 to 3 minutes per side. Remove from pan and gently pull pancakes apart. Transfer pancakes to a plate and cover with plastic wrap. Repeat entire process with remaining dough. Wrap cooked pancakes in foil; place in oven to rewarm, 5 to 10 minutes.

CURRY-SCENTED PANCAKES



Curry-Scented Pancakes image

These soft pancakes are perfect for our Mu-Shu Pork.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Number Of Ingredients 4

1 1/4 teaspoons curry powder
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon dark sesame oil

Steps:

  • Combine curry powder and 1/2 cup plus 2 tablespoons boiling water; set aside.
  • In a food processor, combine flour and salt. Turn processor on; slowly add curry-powder-water mixture. Process until dough comes together and is smooth and not tacky when pinched, about 30 seconds. Loosely cover with plastic wrap; let stand for 15 minutes.
  • Heat oven to 250 degrees. Form dough into a 17-inch-long log and cut into 12 equal pieces; cover with plastic wrap so dough is not exposed to air. Place 1 piece of dough cut side down on a work surface, flatten slightly, and brush with sesame oil. Place another slightly flattened piece of dough on top of first; press together. Roll joined disks into a 6 1/2-inch-diameter circle less than 1/8 inch thick.
  • Heat a 10-inch nonstick skillet over medium heat. Add the double pancake and cook until light-golden speckles appear on the surface, 2 to 3 minutes per side. Remove from pan and gently pull pancakes apart. Transfer pancakes to a plate and cover with plastic wrap. Repeat entire process with remaining dough. Wrap cooked pancakes in foil; place in oven to rewarm, 5 to 10 minutes.

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