Wednesday, May 22, 2013

Hot Curry

ON the weekend a friend made a delicious Kashmir Curry.

It was a fantastic dish - inexpensive to cook, easy to make and very, very good to eat.

A hot meal on a cold evening by the fire warms the soul as well as the body.

  • 2 tablespoons vegetable oil
  • 1 brown onion, finely chopped
  • teaspoons ground coriander
  • 2 teaspoon ground cumin
  • 6 black peppercorns
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 1 green chilli, deseeded and finely chopped
  • 4 garlic cloves, crushed and roughly chopped
  • 5cm piece ginger, peeled and grated
  • 2 x 400g cans Italian chopped tomatoes (no added herbs or spices)
  • 500g any kind of mushrooms, thickly sliced

Serve with:
  • steamed basmati rice,
  • thick plain or greek yoghurt
  • coriander leaves

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