Curry Mustard Steaming Liquid Recipes

POLLO TROPICAL CREAMY CURRY MUSTARD SAUCE {COPYCAT RECIPE}

Steps:

• Place all ingredients into Vitamix or Blender and process until smooth.
• Alternatively, place into a bowl and whisk until smooth.

CURRY-MUSTARD STEAMING LIQUID

Steps:

• Whisk together the mustard, curry powder and water. Place in the desired steaming equipment. Bring to a boil. Reduce heat and simmer for 1 minute. Begin steaming. Add boiling water if too much of the liquid evaporates before cooking is complete.

STEAMED FLYING FISH AND COU-COU

Steps:

• Make the Cou-Cou: Combine the water, okra, red pepper, salt, and hot sauce in a large saucepan. Bring to a boil and cook, stirring, until very thick. Transfer half of the okra mixture to a bowl.
• Add 2 tablespoons of the butter to the okra mixture in the saucepan, and reduce the heat to low. While stirring the mixture with a wooden spoon, sprinkle in the cornmeal a little at a time, and cook until thick. Add the remaining okra mixture and 2 tablespoons butter and stir until smooth. Cover to keep warm.
• Make the Flying Fish: Rub the flesh side of the fish with the Bajan seasoning and lime juice, and season with the salt, to taste. Roll each fish up tightly and secure with a toothpick.
• Heat the butter in a large skillet with a tight-fitting lid, over medium heat. Add the onion, garlic, celery, and bay leaf and cook, stirring, until soft. Add the catsup, curry, mustard, and sugar and stir. Add the water, stir to combine, and bring to a simmer. Arrange the rolled fish in the skillet and cover with the bell peppers, tomato, herbs, and hot sauce. Cover and simmer until the fish is just cooked through, about 10 minutes. Season with salt, to taste.
• Divide the cou-cou among the plates, make a well in each, and spoon the fish and sauce over the top.

SHRIMP STUFFED WITH SPICY DAL

Steps:

• Place the split peas, water, turmeric, cumin and jalapenos in a small saucepan and bring to a boil over medium-high heat. Reduce heat to a simmer, cover partly and cook for 45 minutes.
• Meanwhile, heat the oil in a small saucepan over medium heat. Add the garlic, shallots and pepper flakes and cook until softened, about 2 minutes.
• Remove the jalapenos from the split pea mixture and discard. Stir in the shallot mixture. Continue cooking, uncovered, until mixture forms a thick paste, about 20 minutes more, stirring often. Season with salt.
• With a small, sharp knife, make a slit down the back of each shrimp and use your finger to make a pocket on each side of the shrimp between the shell and the meat.
• Place about 1/2 teaspoon of the dal into each side of each shrimp. Press the shell firmly back against the shrimp.
• Place the shrimp in a steamer, cover and steam over the liquid until shrimp are just cooked through, about 3 1/2 minutes. Divide among 4 plates and serve immediately.

PORK, CHICKPEA AND SCALLION DUMPLINGS

Steps:

• Place the chickpea flour in a medium sized mixing bowl. In another bowl, whisk together the milk and the eggs. Gradually stir the milk mixture into the flour. Add the pork, carrots, scallions, salt and pepper and mix until well combined. Form the mixture into balls, using 1 rounded tablespoon for each dumpling.
• Place the dumplings in a steamer, cover and steam over the liquid until cooked through, about 15 minutes. Divide among 6 plates and serve immediately.

QUICK STEAMED FLOUNDER WITH GINGER-GARLIC MUSTARD GREENS

Steps:

• Heat oils in a very large skillet. Add garlic and ginger and sauté until fragrant and translucent, about 2 minutes. Add mustard greens, soy sauce and 3 tablespoons water, and sauté until greens start to wilt, 2 minutes longer.
• Spread greens out in pan. Season flounder with salt and pepper, and place on top of greens. Cover pan, reduce heat to medium, and let fish steam until just cooked through, about 6 minutes. If pan dries out before fish is cooked through, add a little more water, a teaspoon at a time.
• Uncover pan and transfer fish to serving plates. If greens seem wet, turn heat to high to cook off excess moisture. Serve greens on top of fish, drizzled with a little more sesame oil and soy sauce, if desired.

MUSTARD CURRY SAUCE

Steps:

• Stir vigorously until water is well mixed into the mayo-mustard-curry mix.
• Add more or less water, depending on how "runny" you want the sauce to be.
• Can add or take away some curry as per your taste.