---------SAUCE-------.
Heat oil in a sauce pan.
Add mustard seeds and fenugreek.
When they are brown, add chopped onion.
Reduce heat, and fry onion till they are transparent.
Add garlic and fry on very low heat for about 5 minutes.
It is very important to fry garlic on VERY low heat.
Add chillie powder and curry powder.
Stir and cook about 1 minute.
Add chopped tomatoes and cook on high heat for another 2 minutes.
Add can of diced tomatoes, tomatoe paste and tomato ketchup.
Put soup cube and adjust salt.
...
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.
In a medium bowl, stir together the flour and salt.
Rub in the margarine into the flour, pinching into small pieces using your fingers, until the mixture resembles coarse crumbs.
Add the lime juice.
Add water a few tablespoons at a time, until the mixture forms a ball.
Pat into a ball, and flatten slightly.
Wrap in plastic wrap and refrigerate for 1 hour.
Making the filling: **vegetarian recipe**.
Mash the potatoes into tiny pieces.
Finely chop the leeks and carrots and onions.
Stir fry the ginger and garlic paste ...
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.
Place the coriander, cumin and mustard seeds in a fry pan over medium heat. Cook, shaking the pan until the mustard seeds start to pop (about 2 minutes). Take care not to burn the seeds.
Cool and grind or crush with a mortar and pestle.
Heat the oil in a heavy pan and brown the beef in batches. Remove and set aside.
Add the onion, ginger, garlic, chili curry leaves and lemon grass to the pan and cook gently for 5 minutes. Add the ground spices and cook another 3-4 minutes.
Return the beef to the pan, along with the coconut cream, ...
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.
Heat the ghee in a large pan and fry fenugreek and curry leaves until they start to brown.
Add onions, garlic and ginger and fry gently until onions are quite soft and golden.
Add turmeric, chilli, coriander, cummin, fennel, paprika, salt and vinegar.
Stir well.
Add chicken and stir over a medium heat until chicken is thoroughly coated with spices.
Add tomatoes, whole spices and lemon grass.
Add chopped vegetables at this point if using.
Cook, covered, over a low heat for 40 - 50 minutes.
Add coconut milk, taste and ...
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.
Wash and dry fish, cut into serving pieces.
Soak tamarind in vinegar until its soft. (If tamarind is very dry, heat in an enamel saucepan for a few minutes adding some of the water).
When cool enough to handle, squeeze the tamarind in the liquid to dissolve the pulp, strain through a fine nylon sieve and discard seeds and fibres.
Put all ingredients into a pan (preferably an enamel or stainless steel pan) and bring to the boil.
Reduce heat and simmer uncovered until fish is cooked and gravy is thick.
Shake pan or turn fish ...
Wash rice and drain thoroughly.
Heat ghee in a large saucepan, add onion and fry until it begins to turn golden brown.
Add cloves, peppercorns,cardamom pods, turmeric, salt, curry leaves and lemon grass.
Add rice and fry, stirring constantly (ensure each grain is coated), for 2-3 minutes.
Add coconut milk and bring to the boil.
Reduce heat, cover and cook for 20-25 mins without lifting the lid.
Test the rice and cook for slightly longer if needed.
When cooked the spices will have come to the top.
Remove spices and ...
Heat the oil in a pan and fry the onions and green peppers till just soft.
Now add all of the ingredients EXCEPT for the coconut milk and sugar. Stir well to blend and coat the pineapple with the spices. Cook for 3 minutes.
Add half of the pineapple juice to the pan and cook for 2 minutes.
Add the sugar and coconut milk, simmer 2 minutes.
Take off of the heat.
Serve hot or cold as a side dish for your curry.
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.
Heat oil in wok, stir-fry onion, garlic, ginger and chilli until onion softens. Add curry leaves and spices, stir-fry until fragrant. Add coconut cream, sauce and juice and simmer, uncovered for 30 minutes.
Meanwhile, prepare crabs. Lift tail flap of each crab then, with a peeling motion, lift off the back of each shell. Remove and discard the gills, liver and brain matter, rinse crabs well. Cut each body in half and separate claws from bodies. You will have eight pieces.
Add half of the crab to the wok, simmer, covered, about 10 ...
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.
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.
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.
Wash the eggplants, remove the stalk, and slice lengthwise into quarters.
Cut each quarter lengthwise into 1\" wide strips and then crosswise into 1\" cubes.
Heat 1-2 inches of peanut oil in a wok to medium-high heat (375F) and deep-fry the eggplant cubes in batches until golden brown (this takes around three to five minutes for each batch, adjusting oil temperature as necessary).
Drain thoroughly on kitchen paper.
In a medium-sized pan, heat the extra oil and saute and stir the onion until golden brown.
Add the turmeric, cumin ...
Pierce the meat well with a skewer and put in a large saucepan with all the ingredients except the thick coconut milk and ghee.
Cover and simmer gently until meat is tender, approximately 11/2 - 2 hours.
Add thick coconut milk and cook uncovered for 15 minutes longer.
Lift meat out on to a serving dish.
If the gravy is too thin reduce it by boiling rapidly uncovered.
Put gravy into a bowl.
Rinse the pan to remove any gravy, return to the stove and heat the ghee in it.
Fry meat on all sides, pour gravy over the meat and ...
Heat the oil in a pan and fry the onion till golden.
Add all of the ingredients EXCEPT THE PRAWNS, simmer and cook till reduced by 1/3rd.
Add the prwns and cook gently till they are cooked.
Cook rice and allow to cool. Saute vegetables in margarine. Add beaten eggs and scramble and mix it together with ginger and garlic.
Add rice to vegetable/egg mixture and add salt and soy sauce to taste.