Best Curry Pancakes Recipes

INDIAN POTATO PANCAKES WITH 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

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

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

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.