This delicious dish is nearly as hot as Phaal (one of India's hottest curry) but the spices can still be distinguished above the chili. If you like hot and spicy food, then you should try this recipe.
Ingredients: (Serves 4-6)
2 tablespoons vegetable oil
1 large onion, finely sliced
1 piece fresh ginger, 5 cm/2 in long, crushed
4 cloves garlic, crushed
6-8 curry leaves
3 tablespoons extra hot curry paste
3 teaspoons chili powder
1 teaspoon five-spice powder
1 teaspoon turmeric
Salt, to taste
900 g/2 lb lean lamb, beef or pork, cubed
175 ml/6 fl oz/ 0.75 cup thick coconut milk
Chopped tomato and coriander (cilantro) leaves, to garnish
Method:
1. Heat the oil in a large saucepan and fry the sliced onion, ginger, garlic and curry leaves until the onion is soft, stirring occasionally. Stir in the curry paste, chili, five-spice powder, turmeric and salt and cook for a few moments, stirring frequently.
2. Add the meat and stir well over a medium heat to seal and evenly brown the meat pieces. Keep stirring until the oil separates. Cover and cook for about 20 minutes.
3. Add the coconut milk, mix well and simmer until the meat is cooked. Towards the end of cooking, uncover the pan to reduce the excess liquid. Garnish and serve hot.
No comments:
Post a Comment