This mild dish is a very simple and easy to cook meal, which is a very popular dish due to the mix of flavours, textures and colours.
If you’re after a vegetarian alternative, have a look here
To serve 4
2tsp Fresh Ginger
1stp Ground Turmeric
1 ½tsp Garam Masala
Small Pinch of Chilli Powder
2 ripe tomatoes
100ml coconut Milk or Natural Yoghurt
200g Poultry, Fish or Vegetables (or a mixture)
Juice of 1 Lemon
2tbsp Chopped Coriander
1. Chop the Onion, crush the Garlic and grate the Ginger, before cooking in the butter, until they begin to change colour
2. Add the spices, and cook gently for two more minutes. At this point, if you’d like the curry hotter, add more Garam Masala, Chilli Powder and Garlic. The trick is to start off mild, and taste all the time. It’s easier to make it hotter, but not as easy to make it cooler!
3. Add the Tomatoes, and then start to simmer for ten to twelve minutes, until the sauce begins to thicken, but make sure it doesn’t boil.
4. Cook the meat off, making sure you keep lots of the juices ready for the main curry.
5. Add the meat or fish to the pan, and simmer gently until heated through. Add the lemon Juice, and stir well. At this stage, check the tastes. As mentioned earlier, add more spices to get the taste right for you.
6. Serve with freshly cooked Rice and warmed Naan bread, and topped with the Coriander.
Photo Courtesy of: RovingI