---------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.
...
br>Making the filling: **vegetarian recipe**.
Mash the potatoes into
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.
Wash and dry fish well and rub all over with turmeric and salt.
Cut each steak into serving pieces.
Heat oil in a frying pan and fry the fish until golden brown on both sides.
Drain.
Put onion, garlic, ginger and tomato in container of electric blender and blend to a smooth paste.
Heat oil in a saucepan and fry the blended ingredients for a few minutes, until oil begins to separate from the mixture.
Add curry and chilli powders and about a tsp of salt, the coconut milk and bring to the boil, stirring.
Simmer for a few ...
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
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.
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.
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 ...