Best Fettuccine Bombay Recipes
PENNE BOMBAY
This is out of the 2004 edition of KCTS Chef's cookbook. It was sent in by Antonio Mauro the executive chef from Anton's Pasta Bar in Burnaby BC. The original recipe called for 20 oz of pasta for 2 servings. No wonder the portions are so big at restaurants. I changed it to 8 oz and decreased the half-half also to 8 oz. it was 18 oz. Hope this works. 10/12/13...I finally made this...it sure is restaurant quality...but it still made a lot...I even cut the recipe in half and got at least enough for 2 helpings...just something to keep in mind when making...you can taste just a slight hint of the curry...it's not overpowering...it's really quite easy to prepare...just have all your ingredients ready...
Provided by teresas
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Saute' prawns, green onions, cilantro, garlic, curry paste and curry powder in margarine.
- When prawns are half cooked, add wine and sour cream and reduce; add half-and-half.
- Season with salt and pepper.
- Bring to a simmer and blend in cheese. Add penne and garnish with parsley.
BOMBAY CHICKEN CURRY
Found this in an old cookbook I borrowed from a friend Around the world in 180 ways. Simply delicious, great for those who aren't too keen on chilli powder, as you can add as much or as little as you like!
Provided by Sarah
Categories One Dish Meal
Time 53m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a non-stick pan over a medium high heat and use a little oil, or cooking spray to brown chicken. Remove from pan.
- In same pan cook onions until soft, add garlic, chillies, ginger and spices for 11 minute, or until fragrant.
- Return chicken to pan and stir to coat well in mixture. Add tomatoes and simmer gently for 30 minutes, or until chicken is tender.
- Stir in coconut cream until heated through.
BOMBAY SPICED CHICKPEAS & TOMATOES
Make and share this Bombay Spiced Chickpeas & Tomatoes recipe from Food.com.
Provided by Kitchen__Princess
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the butter in a frying pan and fry the onion over a gentle heat for 10 minutes, until softened.
- Add the Medium Curry Powder and fry for 1 minute.
- Add the remaining ingredients and bring to the boil.
- Reduce the heat and simmer for 10 minutes, until the sauce has thickened. Season to taste.
Nutrition Facts : Calories 207.5, Fat 6.6, SaturatedFat 3.4, Cholesterol 13.4, Sodium 349.4, Carbohydrate 33.1, Fiber 6.6, Sugar 6.4, Protein 6.2
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