Baked Bean Curry - cooking recipe

Ingredients

830 g baked beans, two cans basically
1 1/2 teaspoons fennel seeds
1/3 cup fresh coriander
1/2 1/2 cup oil or 1/2 cup ghee
1 1/4 teaspoons cayenne pepper or 1 1/4 teaspoons chili powder
3/4 teaspoon turmeric
1 tablespoon tandoori masala
1 small onion
3 garlic cloves
1 inch gingerroot
2 whole green chilies

Preparation

Heat the oil/butter/ghee.
Once hot, chop and add the garlic, ginger, onions and green chillis. Stir fry for around 2 minutes on medium heat. Do not let it stick to the pan, add a little water if needed.
Add fennel seeds stir fry for a further 5 minutes or until the onion has turned a light shade of brown.
When the oil seems to be seperating from the onion mixture around the edges (this will usually happen after about 15 minutes of stir frying since you put the onions in), add the cayenne pepper, turmeric powder, and tandoori masala.
Stir fry for a further 5 minutes.
Before adding the baked beans, just double check that any water that you may have added has evaporated. If so, then add the baked beans and let it simmer for a further ten minutes. Just make sure you stir now and then so it doesnt stick together at the bottom.
Chop and stir in the coriander, and serve.