CHILLIES HOT CURRY
From kikiman 16 years agoIngredients
- 250 gms big long green salad chillies/hot peppers shopping list
- 50 ml cooking oil shopping list
- 30 gms tamarind pulp shopping list
- 100 gms beaten yoghurt shopping list
- 2 tbsp lemon juice shopping list
- Salt to taste shopping list
- For curry paste : shopping list
- 250 gms roasted onions shopping list
- 35 gms roasted peanuts shopping list
- 35 gms dessicated coconut shopping list
- 20 gms ginger-garlic paste shopping list
- 5 gms sesame seeds shopping list
- A sprig of coriander leaves shopping list
How to make it
- Deep fry green chillies in hot oil. Remove and keep aside. Grind together dessicated coconut, garlic, ginger, sesame seeds and roasted onions and peanuts to make a fine paste. Reheat oil already used for frying chillies. Ensure that the paste does not stick to the pan. Fry the salan paste for 20 minutes, keep stirring it. Pour 15 ml of water at regular intervals.
- Add yoghurt and salt and stir for 3-4 minutes. Now add the tamarind pulp and 15 ml of water. Stir for 5 minutes until the gravy is of sauce consistency and ensure that it does not stick to the pan.
- Add the fried chillies to the hot gravy. Let the gravy come to a boil. Remove and garnish with finely chopped coriander leaves.
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