Curried Coleslaw With Green Onions And Currants Recipes

Steps:

• Place cabbage in a large bowl. In a small bowl, combine the mayonnaise, sugar, salt, curry and pepper. Pour over cabbage and toss to coat. Cover and refrigerate. Sprinkle with bacon just before serving.

Steps:

• In a large bowl, mix the cabbage, green onions, peas, and peanuts.
• In a separate bowl, mix the sour cream, mayonnaise, vinegar, curry powder, ginger, and cayenne pepper. Toss with the slaw to coat. Cover and refrigerate until serving.

Steps:

• Whisk mayonnaise, lime juice, and curry powder in large bowl to blend. Add cabbage, carrots, green onions, currants, and jalapeño and toss to blend. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Toss before serving.)

Steps:

• Marinate mackerel fillets with lemon juice, ginger, garlic, salt, sambla oleck, orange color and egg.
• Cut sweet potatoes into 1/4-inch thick sticks and allow to soak in water.
• Mix shredded cabbage with carrots, currants, and green onions and season with salt pepper and lemon juice allow to sit for at least 15 minutes.
• Squeeze the coleslaw to get the excess moisture out.
• Mix in the mayonnaise, curry powder and Tabasco sauce.
• Mix cabbage with the mayo and refrigerate.
• In a deep pan, heat oil for fries and crispy fry drained and patted sweet potato sticks; hold in warm oven till ready to serve.
• In a skillet heat 2 tbsp oil.
• Dredge each fillet of fish with gram flour and shallow fry till crisp on the out side and juicy on the inside.
• Remove on a paper towel and sprinkle with chat masala.
• Serve a few fries on the plate with 2 fillets of fish on them serve some coleslaw on the side with a slice of lemon.
• DELICIOUS!

Steps:

• Trim the cabbage, removing and discarding any damaged parts, and shred it on a slicer or by cutting it into thin slices with a sharp knife. (You should have 8 to 9 lightly packed cups of cabbage.) Shred the carrots. (You should have 1 1/2 lightly packed cups of carrots.)
• In a bowl large enough to hold the finished coleslaw, mix together the mayonnaise, vinegar, sugar, salt, poppy seeds, Tabasco and curry powder. Add the cabbage and carrots, and mix well. Serve immediately, or cover and refrigerate. The coleslaw will keep for up to one day.

Steps:

• Whisk together vinegar, sugar, and salt in a large bowl until sugar and salt are dissolved, then whisk in oil, caraway, and pepper. Add cabbages and toss well. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 1 hour. Core apple, then cut into thin matchsticks and toss with slaw.