---------SAUCE-------.
Heat oil in a sauce pan.
Add
inches of peanut oil in a wok to medium-high
ith a skewer and put in a large saucepan with all
Heat the ghee in a large pan and fry
1. Heat oil in a wok.
2. Once oil is hot, throw in the sliced beans and add salt to taste. Fry for 5-8 minutes on high heat (for crispy effect) or until desired (Add more oil if required at this stage).
3. Reduce heat to medium and add dried onions. Mix well and fry for 2 minutes.
4. Add chili flakes and fry for 1 minute (Add extra chili if desired).
5. Great with steamed rice and meat curry.
ieces into quarters. Place them in a bowl along with 1
urry powder, salt, and pepper in a bowl. Add chicken and
In a medium bowl, stir together
oriander, cumin and mustard seeds in a fry pan over medium
Cut the potatoes into bite sized pieces.
In a bowl mix the potato with the salt, turmeric, chilli powder, and the paprika powder.
Heat the oil in a heavy pan and fry the curry leaves for a few seconds, now add the onions, ground mustard seeds and the cinnamon, fry till the onions are golden.
Add the potato, and keep stirring till the onions are also golden and heated through.
Discard the cinnmon stick and sprinkle the curry with the lime juice.
Wash prawns and remove heads but leave shells on ( in Sri Lanka prawns are cooked with the shell on for better flavour).
Put all ingredients, except lemon juice, into a saucepan and bring slowly to simmering point.
Simmer uncovered for 20 minutes or until onions are soft.
Add lemon juice and stir.
Taste and add more salt or lemon if required.
Heat up the oil on medium to high heat and throw in the onion, garlic, cinnimon stick & curry leaves, cook for 2 minutes.
Add the salt, curry powder, chilli, turmeric and heat for another 2-3 minutes.
Add the chicken or pineapple, coconut milk and sugar.
Cover and cook on a low heat for 10 minutes
Serve with white rice.
Combine the cashews, paprika, turmeric, salt and water together in a bowl and let stand for 1 hour.
Heat the vegetable oil in a skillet and fry the cashews until they're browned evenly.
Remove from the oil, drain on paper towels and let cool slightly.
In a plastic zipper bag, combine the chili powder and garlic salt to taste; toss the nuts around in the mixture and serve.
In a heavy pan dry roast the first seven spices, stirring from time to time, to prevent burning. Allow to cool. Grind the spices with the curry leaves and chilli powder.
Store in air tight jars, it will keep for up to 6 months.
erving pieces.
Soak tamarind in vinegar until its soft. (If
In a small saucepan cook the
Heat oil in wok, stir-fry onion, garlic,
Make deep cuts in the chicken pieces.
Mix all the ingredients together, (except the chicken), in a large bowl.
Apply the mixture nicely onto the chicken.
Keep aside for 4 hours.
Bake the chicken till it is cooked.
Serve hot.
Place onion, garlic, ginger and chili in TM bowl chop 3 seconds/speed 7.
Scrape down bowl, add spices and oil and cook 6 minutes/varoma/speed 1.
Add coconut cream and broth. Blend 1 minute/speed 10.
Add potatoes and carrots. Cook 10 minutes/Varoma/Reverse/Speed spoon.
Place the remaining vegetables in the Varoma receptacle. Place on top of the TM bowl. Cook 12 minutes/Reverse/Speed spoon.
Serve by putting the steamed vegetables over rice and spooning the curry over all.
In a small skillet, over a