Curry In Bali

Curry In Bali Indian Restaurant in Bali, Indonesia. Indian food presents a range of flavours, intense and subtle, as vast as the country itself.

THE INDIAN
Culinary Journey To Bali
At Curry In Bali you can discover the cuisine of India and experience the magical flavours and scents of cumin, coriander and cardamom; mustard, mango powder, and ginger; and turmeric, tamarind, saffron, curry leaf, coconut milk, cashews and pistachios. Our diners can experience an array of dishes that represent the strong influence of various commun

ities on the cuisine of the south India. Our desire is to bring truly authentic, Indian cuisine to Bali.

With our lovely Guests
03/10/2016

With our lovely Guests

Recipe of the day - aloo gobi masalaingredients (measuring cup used, 1 cup = 250 ml)main ingredients:1.5 cup chopped cau...
30/09/2016

Recipe of the day - aloo gobi masala
ingredients (measuring cup used, 1 cup = 250 ml)
main ingredients:

1.5 cup chopped cauliflower/gobi
1.5 cup chopped or diced potatoes/aloo
2 to 3 tbsp oil
½ tsp turmeric powder/haldi
½ tsp red chili powder/lal mirch powder
1 tsp coriander powder/dhania powder (optional)
½ tsp garam masala powder
1 to 1.5 cups for pressure cooking and 2 to 2.5 cups for cooking in a pot/pan, add as required
2.5 to 3 cups water for blanching cauliflower
½ to 1 tsp kasuri methi/dry fenugreek leaves, crushed
few coriander leaves/dhania patta for garnishing
grind to paste
1 large onion
1 large tomato
½ inch ginger/adrak
2-3 garlic/lahsun

how to make the recipe:

firstly remove the gobi/cauliflower florets. wash them in running water.
then boil 2.5 to 3 cups of water in a pan with salt. close the burner.
add the gobi/cauliflower florets in the salted warm water and keep covered for 15-20 minutes.
peel and dice the potatoes.
make a smooth paste in a blender with the onion, tomato, ginger and garlic. no need to add water while making the paste.
heat oil in a pan or kadai. add the ground paste and stir.
be careful as it splutters when you add it to the oil.
add all the spice powders one by one.
fry till the oil leaves the sides of the masala paste.
continue frying till the whole masala, comes together and changes color with oil leaving the sides.
add the chopped cauliflower and potatoes. stir.
then add water, salt and stir.
cover and cook till the potatoes and cauliflower are cooked and tender.
check a couple of times. if the water dries up too much whilst cooking, then add some more water.
lastly add crushed kasuri methi and simmer for 1-2 minutes.
stir in chopped coriander leaves or garnish.
serve aloo gobi hot with rotis, naan or steamed rice or jeera rice.

Our lovely Guests
29/09/2016

Our lovely Guests

Greetings and welcome to Curry in Bali
29/09/2016

Greetings and welcome to Curry in Bali

Recipe of the day - Egg Biryani IngredientsEgg 5Basmati Rice parboiled 1 1/2 cupsGhee 3 tablespoonsGreen cardamoms 5-6Ci...
28/09/2016

Recipe of the day - Egg Biryani

Ingredients

Egg 5
Basmati Rice parboiled 1 1/2 cups
Ghee 3 tablespoons
Green cardamoms 5-6
Cinnamon 1 inch sti
Black peppercorns 15-20
Cloves 4-5
Bay leaves 2
Onions, finely sliced 2 medium
Tomatoes finely chopped 2 medium
Ginger-garlic paste 1 tablespoon
Red chilli powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Ginger cut into thin strips 2 inch pie
Green chillies slit 3
Salt to taste
Yogurt 1/2 cup
Deep fried onions 1 cup
Fresh mint leaves chopped 50-60 + fo
Fresh coriander leaves finely chopped 2 tablespoons
Juice of 1 lemon
Green cardamom powder a pinch
Garam masala powder 1 teaspoon
For the omelette
Eggs 2
Red chilli powder 1/4 teaspoon
Oil 1 teaspoon
Turmeric powder 1/4 teaspoon
Salt a pinch

Method

Step 1

Heat 2 tbsps ghee in a non stick handi. Add green cardamoms, cinnamon, black peppercorns, cloves and bay leaves and sauté till fragrant.

Step 2

Add onions and sauté till golden. Add tomatoes, ginger-garlic paste and sauté till the tomatoes are pulpy.

Step 3

Add red chilli powder, turmeric powder, ginger, green chillies and salt and sauté.

Step 4

Add yogurt, half the fried onion, 25-30 mint leaves, 1 tbsp coriander leaves, lemon juice and eggs. Add ½ cup water and mix well.

Step 5

For the omelette, heat oil in a non stick pan. Break eggs in a bowl, add red chilli powder, turmeric powder, salt and whisk well.

Step 6

Pour into the pan, rotate it to spread the mixture evenly and cook till done.

Step 7

Spread a layer of rice over the egg curry in the handi, place the omelette over it, sprinkle remaining coriander leaves and mint leaves over it. Spread the remaining deep fried onion and rice over it.

Step 8

Sprinkle green cardamom powder and garam masala powder and drizzle the remaining ghee all around.

Step 9

Cover and cook on high heat for 5 minutes. Lower the heat and cook for 4-5 minutes.

Step 10

Transfer into a serving bowl, garnish with mint leaves and serve hot.

Mr. Craig Wood, CEO Accor Premier Vacation Club and his team in CIB. What a pleasant surprise!!!!
27/09/2016

Mr. Craig Wood, CEO Accor Premier Vacation Club and his team in CIB. What a pleasant surprise!!!!

with our customers @ Curry In Bali
26/09/2016

with our customers @ Curry In Bali

Recipe of the day - Malai kababKey Ingredients: chicken, cream, ginger, garlic, nutmeg, green cardamom, black pepper, le...
23/09/2016

Recipe of the day - Malai kabab

Key Ingredients:
chicken, cream, ginger, garlic, nutmeg, green cardamom, black pepper, lemon juice, salt, vegetable oil, cornflour, mozzarella cheese, hung curd, cream cheese

Method:
Preheat the oven at 180 degree Celsius. Place chicken pieces in a bowl.

Add ginger paste, garlic paste, nutmeg powder, green cardamom powder, black pepper, salt and lemon juice. Mash the cream cheese and mozzarella cheese, add corn flour and mix well.

Add the chicken and mix it well. Add sour cream and mix lightly. Now keep this to marinate for 1 hour.

String the chicken pieces onto skewers and place them on baking tray lined with aluminum foil.

Drizzle the remaining marinade on them and drizzle little oil over the chicken.

Now place the tray in the preheated oven for about 20 minutes or until evenly golden.

Transfer the chicken onto the serving plate and serve with coriander chutney.

with our customers @ Curry In Bali
23/09/2016

with our customers @ Curry In Bali

Enjoy the and dining experience @ Curry In Balisome of our customers..............
21/09/2016

Enjoy the and dining experience @ Curry In Bali
some of our customers..............

Recipe of the day-Fish Tawa FryPrep Time : 6-10 minutesCook time : 16-20 minutesLevel Of Cooking : EasyTaste : SpicyIngr...
20/09/2016

Recipe of the day-Fish Tawa Fry

Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Level Of Cooking : Easy
Taste : Spicy

Ingredients

Basa fillets 2-3
Juice of 1 lemon
Ginger-garlic paste 1 tablespoon
Turmeric powder 1/2 teaspoon
Garam masala powder 1 teaspoon
Salt to taste
Red chilli powder 1 teaspoon
Coriander powder 1 tablespoon
Curry leaves 18-20
Fresh coriander leaves chopped 4 tablespoons
Egg 1
Rice flour 1/2 cup
Oil 1 tablespoon
Green capsicum cut into juliennes 1
Onions sliced 2 medium
Tomato seeded and cut into juliennes 1

Method

Step 1
Cut the fish into medium size pieces and place them in a bowl. Add lemon juice, ginger-garlic paste, turmeric powder, garam masala powder, salt, red chilli powder and coriander powder and mix well.

Step 2
Roughly chop curry leaves and add to the fish alongwith the chopped coriander and egg. Mix well. Add rice flour and mix again.

Step 3
Heat oil in a non-stick grill pan. Place fish pieces and cook till evenly done from both the sides.

Step 4
Transfer the cooked fish on a serving dish.

Step 5
Add the capsicum, onion and tomato in the same pan and sauté for a minute.

Step 6
Place the sautéed vegetables along the fish and serve hot.

with our lovely customers
20/09/2016

with our lovely customers

Address

Jalan Raya Uluwatu, Ungasan
Denpasar
80361

Opening Hours

Monday 12:00 - 23:00
Tuesday 12:00 - 23:00
Wednesday 12:00 - 23:00
Thursday 12:00 - 23:00
Friday 12:00 - 23:00
Saturday 12:00 - 23:00
Sunday 12:00 - 23:00

Telephone

8113932220

Website

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