o
2
½ Tbsp grapeseed oil
o
1
onion, chopped
o
10
curry leaves, plus extra to serve
o
3
tsp maldive fish
o
1
tomato, chopped
o
6
dried long red chillies
o
600ml
coconut milk
o
½
tsp ground tumeric
o
12
eggs, hard boiled, peeled (put them in boiling water for 3 minutes, then
transfer to ice water, peel once cooled)
o
Basmati
rice to serve
Directions:
o 1.
Heat
2 tbsp oil in a large hot pan.
2.
Add
onion, curry leaves, maldive fish, tomato and 3 chillies. Stir for 5 minutes or until onion
starts to brown.
3.
Reduce
heat to low and add coconut milk, 1 cup of water, and tumeric.
4.
Season
with salt.
5.
Simmer
for 10-12 minutes until slightly reduced.
6.
Add
eggs and cook further for 5 minutes.
7.
Heat
remaining ½ tbsp oil in a hot pan. Add remaining chillies and cook for one
minute until changing color.
8.
Top
curry with fried chillies and extra curry leaves.
9.
Serve
with basmati rice.
Potato Curry
Ingredients:
o
6
large potatoes, peeled, cut into 3cm cubes
o
½
cup grapeseed oil
o
1
red onion, thinly sliced
o
1
long green chili, thinly sliced
o
15
curry leaves
o
1
tsp black mustard seeds
o
1
garlic clove, crushed
o
1
tbsp maldive fish
o
3
tsp dried chili flakes
o
¼
tsp ground turmeric
o
1
tomato, finely chopped
Directions:
1. Cook potatoes in a pan of boiling
water for 10 minutes until almost cooked. Drain. Set aside.
2. Heat oil in large heavy-based pan over
high heat. Add onion, chilli,
curry leaves, and mustard seeds. Stir for 2 minutes or until onion starts to soften slightly. Reduce
heat to medium. Add garlic,
maldive fish, chilli flakes, and turmeric, stirring to combine.
3. Add tomato. Season generously with
salt. Cook for 2 minutes until tomato starts to break down. Increase heat to
high, add potatoes and cook, stirring, for 10 minutes or until potatoes are
cooked and coated in spices. Add a
little water if mixture becomes too dry.
Beetroot Curry
Ingredients:
o
350g
beetroot, peeled, trimmed, stems removed
o
2
Tbsp grapeseed oil
o
1
large onion, chopped
o
2
long green chillies, finely chopped
o
3cm
piece of pandanus leaf
o
1
sprig curry leaves
o
2
garlic cloves, thinly sliced
o
1
cinnamon quill
o
1
tsp ground coriander
o
1
tsp chili powder
o
3
tsp apple cider vinegar
o
1
tsp caster sugar
o
200ml
coconut milk
Directions:
1. Cut the beetroots into 1cm pieces.
2. Heat oil in a pan over medium heat and
cook onion and green chilli for 6-8 minutes or until translucent. Add pandanus leaf, curry leaves, and
garlic. Cook for another 3 minutes until fragrant.
3. Add beetroot and remaining
ingredients, cover and simmer over low heat, stirring occasionally for 15-20
minutes or until the beetroot is tender.
Season to taste.
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