West indies curry chicken,stew fish,oxtails recipes please help?

West Indian Curry





Ingredients





1/4 c onion, minced


3 tb butter or marg.


3 tb flour


1 1/4 ts curry powder


3/4 ts salt


1/4 ts powdered ginger


3/4 ts sugar


1 bouillon cube


1/2 c boiling water


1 c milt


2 c shrimp meat or chicken


-cooked


1 ts lemon juice





Instructions





Saute onion in butter. Stir in flour, all the seasonings and sugar. Add bouillon, dissolved in the boiling water. Add milk. cook over boiling water, stirring until smooth and thick. Add cubed meat or shrimp and lemon juice. Heat.











Fish Stew





Amount Measure Ingredient -- Preparation Method


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1 1/4 Pounds Red Snapper -- 1.5'; Cubes (Or Cod)


5 Medium Potato -- Peeled, 1/4'; Slices


2 Medium Tomatoes -- Peeled And Chopped


1 Large Onion -- Thin Rings


2 Stalks Celery -- Sliced


5 Cloves Garlic -- Minced


2 Tablespoons Fresh Parsley -- Chopped


1 1/2 Teaspoons Salt -- Or To Taste


1 Medium Bay Leaf


1/4 Teaspoon Black Pepper


1/4 Teaspoon Red Pepper Flakes


1/8 Teaspoon Fennel Seeds


1 Piece Orange Rind -- 2.5'; Piece


1 Tablespoon Olive Oil


8 Cups Water





Put fish on bottom of large shallow pot. Cover with potatoes, tomatoes, onion, celery, garlic, and parsley. Sprinkle with seasonings and oil. Bring water to a boil. Use just enough boiling water to cover the ingredients. Cook 20 minutes, covered. Let sit one hour, covered. Check potatoes with a fork to see if they are done. Reheat if necessary and serve. Even better the second day.











Fabulous Oxtail Recipe





3 oxtails


3 carrots


3 medium-size onions


3 stalks celery


1/4 cup olive oil


2 tablespoons butter


2 tablespoons flour


6 tablespoons plum jam


3 tablespoons brown sugar


2 cups beef stock


2 cups red wine


salt %26amp; pepper





# Trim fat from the ox tails and cut into sections between the joints.


# Peel the carrots and onions, trim the celery and cut into even-sized pieces about. Heat the oil and butter in a frying pan and brown the oxtail well on all sides.


# Transfer the meat to a large casserole. Add the vegetables to the pan and toss regularly until they are well browned.


# Add the flour and cook for 2 - 3 minutes until flour begins to brown lightly.


# Add the plum jam, vinegar, sugar, beef stock, red wine and bouquet garni and stir well to make a smooth mixture. Bring to the boil and then pour over the oxtail.


# Cover and cook at 150 C for 3 hours until the meat is very tender and falling off the bone. Taste the sauce and season with salt and pepper if needed.


# (Don't forget to remove the bouquet garni.) If possible, leave the casserole to stand overnight to allow the fat to rise and set. Skim off fat and re-heat. Serve with creamy mashed potatoes with chopped parsley.


# NOTE:-If the sauce needs to be thicker mix an extra tablespoon of flour with 2 tablespoons butter and stir into the casserole bit by bit 5 minutes before serving.West indies curry chicken,stew fish,oxtails recipes please help?
Curry Chicken





1/4 cup butter


1/2 cup honey


2 tablespoons curry powder


1/4 cup Dijon mustard


4-6 boneless skinless chicken breasts





preheat oven to 350.


heat butter, honey, dijon mustard, and curry together in a pan.


place chicken in a baking dish and pour sauce over chicken.


bake for 50-55 mins.





This is fantastic served over rice!!!!!!


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Dad's Fish Stew Recipe





6 Tbsp olive oil


1 cup of chopped onions


2 large garlic cloves, chopped


2/3 cup fresh parsley, chopped


1 cup of fresh chopped tomato (about 1 medium sized tomato)


8 oz of clam juice (or shellfish stock)


2/3 cup dry white wine


1 1/2 lb fish fillets (use halibut, cod, sole, sea bass, shark, orange roughy), cut into 2-inch pieces


Touch of dry oregano, Tabasco, thyme, pepper


2 tsp of tomato paste.





1 Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and saut茅 4 minutes. Add parsley and stir 2 minutes. Add tomato, tomato paste and cook 2 minutes longer.


2 Add clam juice, dry white wine, and fish and simmer until fish is cooked through, less than 10 minutes. Add seasoning. Ladle into bowls and serve.





Serves 4.West indies curry chicken,stew fish,oxtails recipes please help?
OLD - TIME OXTAIL STEW





2 lb. oxtails, cut in 1 1/2 inch lengths


Flour


2 tbsp. oil


1 onion


1 (16 oz.) can tomatoes


1 (10 1/2 oz.) can condensed beef broth


8 sm. onions


4 potatoes, pared %26amp; quartered


4 carrots, pared %26amp; quartered


1 can green beans


Salt %26amp; pepper





Coat meat with flour and brown in oil. Add sliced onion, tomatoes and broth, salt and pepper. Cover and simmer 2 hours. Add remaining ingredients, cover and simmer 1 hour. Skim off fat. Thicken broth. Serves 6.


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CURRY CHICKEN





5 lbs. hind quarter or whole chicken


1/8 c. salt


1 tsp. black pepper


2 tbsp. sugar


2 tbsp. curry powder


1/2 can (6 oz.) coconut milk


2 tbsp. chopped onion


1 tsp. chopped garlic


2 lbs. potatoes (reg. or sweet)


2 tbsp. oil





Cut chicken into square chunks of 2 inches and marinate with salt, sugar and pepper. Cut potatoes into chunks smaller than chicken. Deep-fry potatoes in hot oil about 5 minutes.


Pour about 2 tablespoons of oil in a pan, wait 1 minute for oil to get hot. Put onion in and stir fry about a minute less (DO NOT OVERDO).





Add garlic and chicken at the same time and saute chicken for 10 minutes. Add curry powder and continue sauteing for another 10 minutes. Then pour everything into a pot. Add water enough to cover mixture. Cook 15 minutes at medium-low heat. Cook another 10 minutes after adding potatoes.





Finally, pour coconut milk in and mix well. Remove from heat. Serve hot with French bread!





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FISH STEW





3 lb. fish, cut for stewing (may put in cheesecloth to keep bones out of stew)


5 to 7 lb. potatoes, sliced


3 med. onions, sliced or chopped


3 cans Campbell's tomato soup or 1 can tomato paste


1 lb. bacon, cut in med. pieces


12 eggs


Salt %26amp; pepper to taste


Red crushed pepper (1 tbsp.)


1 to 1 1/2 lb. shrimp (opt.)





In a large pot or iron witch pot, put bacon in. Cook until almost done. Remove bacon and set aside. Add 2 quarts water and 1 can tomato soup. Add fish in cheesecloth. Layer with potatoes, onions, bacon, salt and pepper. Add 1 more can tomato soup.


Layer ingredients as before, adding 1/2 teaspoon crushed red pepper. Layer again with remaining ingredients and cover last layer with enough water to cover stew. Cook over medium for 1 hour. Let stew come to a slow boil. NEVER STIR STEW. When potatoes are almost done, add eggs one at a time. Cook until eggs are done (20 minutes). Add shrimp last





Hope enjoy all three.