Serving Size: 4 Preparation Time: 0:20
Categories: "Side Dish" Cuisine: "Indian Style"
STIR FRIED CHILLIES
Serving Size: 4 Preparation Time: 0:20
Categories: "Side
Dish" Cuisine: "Indian Style"
Spiced Tomato Sauce
1 large onion -- boiled until soft and pureed
1 tablespoon garlic puree
1 tablespoon ginger puree
200 grams canned tomatoes
1 tablespoon tomato paste
salt and pepper
1 teaspoon coriander seed -- roasted 10 minutes at 130oC
1 teaspoon cumin seeds -- roasted 10 minutes at 130oC
1 teaspoon fenugreek seed -- roasted 10 minutes at 130oC
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon turmeric
2 teaspoons garam masala
few curry leaves
1 teaspoon chilli powder
Herb Paste
1 inch ginger
1/2 bunch each of fresh mint leaves, coriander leaves, fenugreek leaves
1 tablespoon wine vinegar, any kind
1 teaspoon turmeric
1 teaspoon chilli powder
500 grams fresh chillies of your choice, scotch bonnet are one of the hottest -- stalks removed and washed
250 grams onions -- finely chopped
1/2 cabbage, any kind, I use green -- shredded
salt and pepper
oil for frying
Grind the roasted spices to a fine powder in a coffee grinder. Mix all the dry spices together, make a paste with water and allow to stand while continuing with the dish.
Fry the onion for about 10 minutes over a low heat in about 1 tablespoon of oil, add the garlic and ginger purees, the spice paste, and the tomatoes. Simmer for about 20 minutes then puree until smooth. Set aside until needed.
In a pestle and mortar (blender if you must) make a puree from all of the ingredients, set aside until needed.
Stir fry the onion in a little oil for about 10 minutes until golden brown. Add the prepared tomato sauce and paste then the chillies and cabbage. Simmer for about 15 minutes.
Add a little water if necessary. Season to taste.
Start to Finish: "0:40"
Source: sylv@nicebites.com
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