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Add a photoПорций: 4
Ингредиенты
- 675 gm lamb beef chicken or possibly prawns
- 4 Tbsp. vegetable oil
- 1 c. onion purse
- 1 Tbsp. garlic puree
- 1 Tbsp. ginger purse
- 400 gm tin tomatoes strained
- 3 Tbsp. grnd almond salt
- 1 Tbsp. fresh coriander
- 1 Tbsp. garam masala spices for paste:
- 6 x dry red chillies
- 1/2 tsp coarse grnd black pepper
- 1 tsp chilli pwdr
- 1 tsp white cumin seeds
- 1 tsp fenugreek seeds
- 1 tsp turmeric
- 2 x green cardamoms
Инструкции
- Prepare chicken or possibly meat and casserole for 15 min as in medium curry.
- Whilst it is baking make a paste of the spices including the whole ones (qv spice paste).
- Add in the pre cooked onion garlic and ginger purees (qv garlic and ginger info) and stir fry for 5 min more.
- Add in to the meat along with the tomato and grnd almond and return to oven Proceed exactly as for medium curry.
- A hottish curry. Sea food shouldn't be casseroled. Add in it to the stir fry and simmer for about 10 min then serve.
- Serves 4
