{"id":191103,"title":"Curry bl\u00e2nd de pe\u0219te cu lapte de cocos, turmeric \u0219i negrilic\u0103","modified":"2026-10-10T15:38:53+02:00","plain":"Un curry bl\u00e2nd de cod negru cu lapte de cocos, aromat cu turmeric, negrilic\u0103 \u0219i chimen, servit pe un piure de cartofi dulci sau de dovleac.\n\n\n\nUn sos auriu \u0219i fin \u00eenv\u0103luie legumele, pe\u0219tele se desface \u00een f\u00e2\u0219ii late, iar piureul portocaliu absoarbe fiecare lingur\u0103 de sos. Turmericul d\u0103 arom\u0103 f\u0103r\u0103 iu\u021beal\u0103, negrilica las\u0103 o not\u0103 piperat\u0103, iar chimenul aduce o nuan\u021b\u0103 de anason. Acest curry bl\u00e2nd de pe\u0219te combin\u0103 codul negru, conopida, varza chinezeasc\u0103 \u0219i ardeiul ro\u0219u \u00een lapte de cocos. Totul se g\u0103te\u0219te \u00eentr-o tigaie, \u00een timp ce al\u0103turi fierb legumele pentru piure.\n\n\n\nUn alt preparat cu pe\u0219te g\u0103tit \u00een lapte de cocos : amok khmer de pe\u0219te.\n\n\n\nCe este curry-ul bl\u00e2nd de pe\u0219te ?\n\n\n\nEste un curry de cod negru fiert la foc mic \u00een lapte de cocos, cu legume c\u0103lite \u00een ulei de cocos. Sosul se prepar\u0103 f\u0103r\u0103 un amestec de condimente gata f\u0103cut : turmericul, negrilica \u0219i chimenul se adaug\u0103 direct \u00een laptele de cocos. Pe\u0219tele se pune \u00een sos \u00eenc\u0103 congelat, f\u0103r\u0103 decongelare prealabil\u0103, iar carnea lui devine opac\u0103 \u00eenainte de a se desface \u00een f\u00e2\u0219ii.\n\n\n\nLegumele dau textur\u0103 : buche\u021bele mici de conopid\u0103 care se g\u0103tesc uniform, f\u00e2\u0219ii de varz\u0103 chinezeasc\u0103 care absorb sosul, buc\u0103\u021bi de ardei ro\u0219u pentru dulcea\u021b\u0103 \u0219i culoare. Totul se serve\u0219te pe un piure de cartofi dulci sau de dovleac, care \u00eenlocuie\u0219te orezul.\n\n\n\nUn curry de cas\u0103 cu condimente bl\u00e2nde\n\n\n\nAcest curry de pe\u0219te este un preparat de cas\u0103, f\u0103r\u0103 a revendica o anumit\u0103 origine regional\u0103. P\u0103streaz\u0103 principiul curry-ului cu lapte de cocos, \u00eentr-o variant\u0103 bl\u00e2nd\u0103 : turmericul, negrilica \u0219i chimenul \u00eenlocuiesc ardeiul iute, iar laptele de cocos \u00eembl\u00e2nze\u0219te gustul sosului. Piureul de cartofi dulci, mai dens \u0219i u\u0219or dulceag, re\u021bine bine sosul ; cel de dovleac este mai moale \u0219i con\u021bine mai mult\u0103 ap\u0103.\n\n\n\nIngredientele principale\n\n\n\nDou\u0103 fileuri congelate de cod negru sunt suficiente pentru dou\u0103 por\u021bii. Acest pe\u0219te alb, cu o carne care se desface \u00een foi\u021be, se g\u0103te\u0219te lent \u00een sos \u0219i se desprinde \u00een buc\u0103\u021bi fragede. Cei 250 ml de lapte de cocos dau cremozitate : laptele de cocos pentru g\u0103tit \u00eembrac\u0103 ingredientele mai bine dec\u00e2t o b\u0103utur\u0103 vegetal\u0103 diluat\u0103. Pentru c\u0103lirea legumelor se folosesc dou\u0103 linguri de ulei de cocos, iar \u00eenc\u0103 o lingur\u0103 aromatizeaz\u0103 piureul.\n\n\n\nLaptele de cocos \u0219i cartofii dulci se reg\u0103sesc \u0219i \u00een c\u00e0 ri g\u00e0, un curry vietnamez de pui.\n\n\n\nTrei linguri\u021be de turmeric m\u0103cinat dau culoarea aurie. Dou\u0103 linguri\u021be de negrilic\u0103, semin\u021be mici \u0219i negre v\u00e2ndute \u0219i sub denumirea de Nigella sativa, adaug\u0103 nota piperat\u0103, iar aceea\u0219i cantitate de chimen, numit uneori \u0219i chimion de c\u00e2mp, aduce o arom\u0103 de anason \u0219i note p\u0103m\u00e2ntii. Aceste semin\u021be se g\u0103sesc \u00een magazinele cu produse orientale, \u00een cele cu produse ecologice sau \u00een magazinele de condimente. Ai grij\u0103 s\u0103 nu confunzi chimenul, chimionul \u0219i negrilica : aromele lor sunt foarte diferite.\n\n\n\n\u00cen privin\u021ba legumelor, 100 g de conopid\u0103 desf\u0103cut\u0103 \u00een buche\u021bele mici dau consisten\u021b\u0103, 200 g de varz\u0103 chinezeasc\u0103 t\u0103iat\u0103 f\u00e2\u0219ii se \u00eenmoaie \u00een sos, iar ardeiul ro\u0219u aduce o dulcea\u021b\u0103 fructat\u0103. Trei c\u0103\u021bei de usturoi zdrobi\u021bi pun \u00een valoare condimentele. Ardeiul poate fi omis pentru o variant\u0103 f\u0103r\u0103 solanacee ; pentru o adaptare AIP \u00een faza de eliminare, trebuie omise \u0219i chimenul \u0219i negrilica. Pentru piure sunt necesare 300 g de cartofi dulci sau de dovleac, pu\u021bin ulei de cocos \u0219i sare.\n\n\n\nSfaturi de preparare \u0219i servire\n\n\n\nPiureul se prepar\u0103 \u00een paralel : calculeaz\u0103 15 p\u00e2n\u0103 la 20 de minute de fierbere pentru cartofii dulci \u0219i 15 minute pentru dovleac. Scurge, las\u0103 s\u0103 se evapore pu\u021bin apa, apoi paseaz\u0103 cu uleiul de cocos \u0219i sarea. \u00cen tigaie, adaug\u0103 condimentele \u0219i laptele de cocos peste legumele c\u0103lite, las\u0103 s\u0103 fiarb\u0103 la foc mic 5 minute, apoi pune fileurile \u00eenc\u0103 congelate \u0219i mai g\u0103te\u0219te cel mult 10 p\u00e2n\u0103 la 15 minute. Men\u021bine o fierbere domoal\u0103 \u0219i amestec\u0103 rar : fierberea puternic\u0103 poate separa laptele de cocos \u0219i \u00eent\u0103ri pe\u0219tele.\n\n\n\nVarianta f\u0103r\u0103 pe\u0219te : curry-ul meu de legume.\n\n\n\nM\u00e2ncarea r\u0103mas\u0103 se r\u0103ce\u0219te repede \u00een recipiente pu\u021bin ad\u00e2nci, \u00eenainte de a fi pus\u0103 la frigider ; se poate \u0219i congela \u00een por\u021bii, de preferat cu piureul separat. Re\u00eenc\u0103lze\u0219te la foc mic, amestec\u00e2nd cu grij\u0103, p\u00e2n\u0103 c\u00e2nd totul este bine \u00eenc\u0103lzit. Cu piure de cartofi dulci, o por\u021bie con\u021bine aproximativ 52 g de carbohidra\u021bi ne\u021bi ; cu piure de dovleac, cantitatea este considerabil mai mic\u0103.\n\n\n\n\n\n\tCurry de pe\u0219te cu gust delicat \u0219i lapte de cocos\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t2 fileuri de cod negru (congelate)3 c\u0103\u021bei de usturoi200 g de varz\u0103 chinezeasc\u0103100 g de conopid\u01031 ardei gras (ro\u0219u)3 linguri\u021be de curcuma (pudr\u0103)2 linguri\u021be de negrilic\u01032 linguri\u021be de semin\u021be de chimen (chimen de c\u00e2mp)250 ml de lapte de cocos2 linguri de ulei de cocos (pentru g\u0103tit)Piure300 g de cartof dulce (sau de dovleac)1 lingur\u0103 de ulei de cocosSare\t\n\t\n\t\tCur\u0103\u021b\u0103 cartoful dulce sau dovleacul de coaj\u0103. Taie-l \u00een buc\u0103\u021bi. Fierbe cartoful dulce aproximativ 15 p\u00e2n\u0103 la 20 de minute ; pentru dovleac, sunt suficiente 15 minute. Dup\u0103 fierbere, scurge buc\u0103\u021bile, las\u0103-le s\u0103 se zv\u00e2nte pu\u021bin, apoi paseaz\u0103-le cu pu\u021bin ulei de cocos \u0219i sare dup\u0103 gust.\u00cencinge uleiul \u00een tigaie. Desf\u0103 sau taie conopida \u00een buche\u021bele mici \u0219i adaug\u0103-le.Spal\u0103 ardeiul gras, \u00eendep\u0103rteaz\u0103 membranele \u0219i semin\u021bele, taie-l \u00een buc\u0103\u021bi \u0219i adaug\u0103-l.Zdrobe\u0219te usturoiul cu presa \u0219i adaug\u0103-l.Taie varza chinezeasc\u0103 \u00een f\u00e2\u0219ii, spal-o \u0219i adaug-o.Adaug\u0103 condimentele \u0219i laptele de cocos. Las\u0103 s\u0103 fiarb\u0103 la foc mic 5 minute.Scoate fileurile din congelator (nu le decongela \u00een prealabil !) \u0219i adaug\u0103-le. Amestec\u0103 din c\u00e2nd \u00een c\u00e2nd, se vor desface singure \u00een buc\u0103\u021bi. Mai las\u0103 totul s\u0103 fiarb\u0103 cel mult 10 p\u00e2n\u0103 la 15 minute.\t\n\t\n\t\tVariant\u0103 f\u0103r\u0103 solanacee (versiune strict paleo \u0219i AIP) : nu ad\u0103uga ardei gras.\nVariant\u0103 AIP f\u0103r\u0103 semin\u021be : nu ad\u0103uga nici chimen, nici negrilic\u0103.\n\t\n\t\n\t\tPlat principalAsiatique","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/191103","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=191103"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/191103\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/190880"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=191103"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=191103"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=191103"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}