Read through first and my advice is to do as much prep as possible beforehand so that the ingredients are too hand and you're not rushing to chop or whizz up something whilst keeping another eye on the frying pan!
INGREDIENTS
1tbsp mustard seeds
1tbsp cumin seeds
chillies (I normally use 3 green ones which is mild-medium... in this recipe I've used 1 each of red, yellow and green)
1/2 tin coconut milk (optional, this just makes it creamier and of course tastes coconutty!)
1/2 tin tomatoes
1tsp garam masala
1tsp turmeric
1tsp tamarind concentrate
4tbsp oil
1 medium onion
1tbsp garlic paste
1tbsp ginger paste (you can get a jar of this combined, just put in 2 tbsp)
4 dried curry leaves
500g meat or white fish, or veg of your choice (eg. potato, mushrooms, peppers in good size chunks)
INSTRUCTIONS
First of all, heat up a frying pan or heavy-bottomed pan with a bit of the oil. When hot add the mustard seeds and cumin.
Chop up the chillies nice and small - remove the seeds if you don't want it too spicy. Remember that the red chillies are the hottest. IMPORTANT if using your bare hands please wear rubber gloves or wash your hands THOROUGHLY afterwards!!!
When the mustard seeds start to pop, or when the aromas are released, add the chillies
While that's happening, you're going to use the blender.... add the tomatoes and coconut milk
Add the garam masala:
And the turmeric:
I've used a tsp of tamarind concentrate; if you've got a block of it either use as per instructions or use a walnut-sized piece. I've never used the block stuff before though...
When it's ready, add the spice and chilli mix you've just been warming up:
Now whizz it up until it looks like this:
Have a little taste.... it tastes GORGEOUS!
Right, here's why you need to prep everything beforehand because you need to take the chopped up onion:
...and whizz it up until it looks like this:
Stick it in the pan (same pan will do, why wash up another, right?) and add the garlic and ginger paste(s). Mix it up and cook it for a few minutes until it starts to dry out a bit.
Now add the rest of the sauce:
Mix that together well and heat up. This is your basic sauce. There's enough for 2 generous portions here, or 3 fairly small ones. Add around 4 dried curry leaves (1-2 fresh).
Then put that aside (or I put it in a slow-cooker) and cook up your meat or veg. If you've got a slow-cooker and a couple of hours or more to wait for it, it's actually a lot better, either way, do seal the meat. If you're having veg just cook it through first, if you're having meat cook it through (i do it on a high-ish heat and keep it on the move).
There it is, in the slow cooker.
Cook up some basmati, or any rice you like; just an idea, I've added some soya beans for a bit of veg.
Serve up and enjoy!
Then put that aside (or I put it in a slow-cooker) and cook up your meat or veg. If you've got a slow-cooker and a couple of hours or more to wait for it, it's actually a lot better, either way, do seal the meat. If you're having veg just cook it through first, if you're having meat cook it through (i do it on a high-ish heat and keep it on the move).
There it is, in the slow cooker.
Cook up some basmati, or any rice you like; just an idea, I've added some soya beans for a bit of veg.
Serve up and enjoy!
