Vegetables With Coconut Cream
Ingredients| 1 medium eggplant (aubergine) |
|
|---|
Cut all vegetables into thin 6cm strips. Heat ghee and oil in large
pan, add garlic, chilli, mustard and cumin seeds, cook stirring 1
minute. Add vegetables, cook, stirring a few minutes or until
vegetables are just tender; add coconut cream and yoghurt, stir until
heated through.
Compiled: Imran C.
Servings: 4
Also see ...
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Peel cucumber, slit into half, scoop out seeds. Slit into further narrow strips and cut tiny pieces as for kachumbar. Should not be grated as this gives no bite feel in the mouth. Next, warm the oil and fry all ingredients except the tamarind. Mustard should stop splutt (Upload by user)
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1. Proceed with stage 1 of mild curry base. 2. Make a water paste of the turmeric, pepper and chilli powder, then add and fry for 1 minute. Add the onion, stir frying for 2 minutes 3. Continue with stage 2 to 5 of mild curry base. 4. Add the potatoes and remaining ingredien (Upload by user)
Vindaloo Paste
From this you can "vindaloo" anything you want chicken, beef, pork, tofu, or just plains veggies. Place all the spices and the salt in a mixing bowl and stir in the vinegar. Keep blending with a spoon until a paste is formed. Heat the oil in a sauce pan over medium (Upload by user)
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"Vinegar is a preservative & therefore the vindaloo may be kept in the refrigerator for several days before using. In fact, the flavour are intensified if the vindaloo is eaten one or two days before cooking, warm slightly. ... The vindaloo requires that a substantial a (Upload by user)
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