Does anyone have a recipe for Macanese curry?

Question

On a recent trip, to Hong Kong, I discovered a delicious and common dish of curry that was a fusion of influence from Portuguese and Macao. It seemed to have curry powder and desiccated coconut and was quite mild but very fragrant. It was unlike Asian curries. I think it's quite common in Macao/Hong-Kong.

Answer 1

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Answer 2

Ingredient

500 gram Shelled king prawns; (tail on)

2 medium Onions; chopped

3 tablespoon Peanut oil

½ bunch Coriander

   Extra coriander for serving

3 tablespoon Peanut oil

1 large Onion; diced

2   Cloves garlic; minced

2 small Red chillies; minced

2 teaspoon Minced ginger

1 teaspoon Curry powder

1 teaspoon Garam masala

250 millilitre Thai coconut milk

250 millilitre Water

   Salt and pepper to taste

FOR THE SHELLFISH FOR THE CURRY SAUCE First, make the curry sauce. Heat the oil and add the onion, garlic, chilli and minced garlic and saut‚ gently until the onions are golden, about 10 minutes. Add the curry powder and garam masala and continue to cook until fragrant, another 5 minutes. Add the coconut milk and water and simmer gently then puree in a food processor until smooth. Season to taste with salt and pepper. Meanwhile, heat the oil and saut‚ the onions until golden. Add the curry sauce and coriander and just bring to the boil. Add the prawns and simmer for 5 minutes until the prawns are orange and cooked through. Serve on a bed of steamed rice with a little extra coriander.

Answer 3

Macanese Curry Prawns

Ingredients

FOR THE SHELLFISH

2 Cloves garlic; minced  

500 g Shelled king prawns; (tail)  

2 sm Red chillies; minced  

2 md Onions; chopped  

2 ts Minced ginger  

3 tb Peanut oil  

1 ts Curry powder  

1/2 bn Coriander  

1 ts Garam masala  

Extra coriander for serving  

250 ml Thai coconut milk  

FOR THE CURRY SAUCE

250 ml Water  

2 tbsp freshly grated coconut (or use dessicated)

3 tb Peanut oil

Salt and pepper to taste  

1 lg Onion; diced  

Instructions for Macanese Curry Prawns:

First, make the curry sauce. Heat the oil and add the onion, garlic, chilli and minced garlic and saute gently until the onions are golden, about 10 minutes. Add the curry powder and garam masala and continue to cook until fragrant, another 5 minutes. Add the coconut milk, fresh coconut and water and simmer gently then puree in a food processor until smooth. Season to taste with salt and pepper.

Meanwhile, heat the oil and saute the onions until golden. Add the curry sauce and coriander and just bring to the boil. Add the prawns and simmer for 5 minutes until the prawns are orange and cooked through. Serve on a bed of steamed rice with a little extra coriander.

Answer 4

Hey!

My family and I are from Hong kong and i love macanese curry

Heres a pic for visual:

http://www.flickr.com/photos/dwansom/118...

Macanese cuisine is unique to Macau, China and which consists of a blend of southern Chinese and Portuguese cuisines, with significant influences from Southeast Asia and the Lusophone world.

Common cooking techniques include baking, grilling and roasting.

Typically, Macanese curry  is seasoned with various spices including turmeric, coconut milk, cinnamon and bacalhau, giving special aromas and tastes

The most popular snack is pork chop bun. The most popular dessert is ginger milk and Pastéis de Nata

IT'S REALLY YUMMY!

I HOPE THAT ANSWERS YOUR QUESTION!