Рецепт Recipe For Kadhai Sauce
According to my Curry book, a Kadhai refers to an Indian wok. The kadhai, or karahi is used to create stir fry meals of an Indian nature. This North Indian Kadhai Sauce is the base for any stir fry meal found in Delhi and Punjab, and it is easy to make and packed full of flavour. You can make the kadhai sauce in advance, and keep it in the fridge to use as and when you need it. You can add more spice to the stir fry if you want to, but I found this sauce on the hot scale for my palate and so have used it sparingly in the dishes I have created. It is so versatile that you can add it to any protein dish. I have also added this sauce to quinoa to shake up the flavour, as well as to cous cous to make a cold salad during our heat wave.
Kadhai Sauce All Rights Reserved: Adapted from Curry page 44
80g ghee 30g garlic cloves, finely chopped 15g coriander seeds 8 red chillies 2 onions, finely chopped 5cm fresh root ginger, finely chopped 3 green chillies, finely chopped 750g tomatoes, finely chopped 10mls salt 5mls garam masala
7.5mls dried lime leaves, crushed 5mls sugar - I used fructose
Place the ghee into a large frying pan Allow to melt over a medium temperature Add the garlic and fry until it has coloured Place the coriander seeds and red chillies into a mortar and crush with a pestle Add to the garlic and stir to combine When you can smell the coriander add the onions Leave to soften before adding the ginger, green chillies and tomatoes Reduce the temperature and leave to cook until all the liquid has evaporated Add the salt, garam masala and lime leaves Mix in and leave to cook until you can smell the masala Stir in the sugar and remove from the heat Once cooled, remove the chillies and blend until smooth Place into a sterilized glass jar Keep refrigerated and use as needed 3.2.2925
Click on the links for conversions and notes.
What I blogged:
Tandy
Top of Page
No votes yet.
Please wait...
Like Loading...
Related
About Tandy
Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, two dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.