Frog Leg Curry
Frog Recipe
1Setup & Prepare
Cultural Context
This fusion preparation demonstrates how frog legs' mild flavor makes them an excellent canvas for bold, complex spice blends. The dish reflects the growing American appreciation for global cuisines while showcasing how traditional curry techniques can transform delicate proteins into exotic, flavorful meals.
2Ingredients
Shopping List
3Cooking Instructions
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Aromatics: Heat oil in large Dutch oven over medium heat. Sauté onion until golden, about 8 minutes. Add garlic and ginger, cook 1 minute more.
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Spice Blooming: Add curry powder, cumin, turmeric, and cayenne. Cook, stirring constantly, 1 minute until fragrant.
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Liquid Addition: Add coconut milk, tomatoes, and stock. Bring to simmer.
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Frog Leg Addition: Add frog leg pieces to curry. Cover and simmer 25 minutes until tender.
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Potato Addition: Add cubed potato and continue cooking 15 minutes until potato is tender.
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Final Addition: Stir in peas and cook 5 minutes more. Taste and adjust seasonings.
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Service: Serve over basmati rice, garnished with fresh cilantro.
4Chef's Notes & Pairings
Chef's Notes
- The gentle simmer ensures frog legs remain tender
- Adjust spice levels to personal preference
- The coconut milk provides richness and cooling element
Wine Pairing
An off-dry Riesling or GewĂĽrztraminer provides cooling contrast to the spicy, complex curry flavors.
Nutrition Facts
Per serving: 325 calories, 28g protein, 16g fat, 22g carbohydrates. Exotic flavors with complete nutrition.
