When the oil is hot but not smoking, add the curry leaves. Fry the curry leaves for around 2 minutes or until they are crispy. Stir regularly to make sure the curry leaves do not catch.

Saute onions in ghee until golden. Toss in bay leaf, black and green cardamoms, cloves and black pepper. Cook on low heat for ...

Customizing Your Fried Curry Rice This recipe is endlessly adaptable based on what’s available in your kitchen. Instead of chicken, you can use beef, shrimp, or even tofu. For vegetables, bell ...

Ingredients 2 tbsp grated ginger 2 garlic cloves, crushed ½ cup mirin ¼ cup soy 1.5 litre vegetable stock 1 tbsp dashi powder ½ cup short-grain sushi rice, rinsed 150g sugar snap peas, trimmed ...

Peel and devein prawns. Heat ghee or oil in a large frying pan on medium to high heat for 1 minute. Sprinkle in cumin seeds and allow them to sizzle for about 45 seconds. Add onions and sauté ...

Add the stock, coconut milk, lime leaf and curry powder. Let the mixture boil and add the diced apple cooking for a little longer until the apples become a little tender.

Ingredients 2 tbsp vegetable oil 4 eschalots, peeled and quartered 2 tsp fresh ginger, grated 2 cloves garlic, finely chopped 2-3 small red chillies, finely chopped 2 tsp curry powder (or to taste ...

Finally, roughly chop the basil and stir that through the curry. Taste and add more season if needed. Serve with boiled rice and some poppadom for a bit of crunch or with naan breads.

Prawns in creamy curry sauce Serves 4 Ingredients: 1 kg large prawns (peeled, deveined) 1 large onion (finely chopped) 1 tsp crushed garlic 1 green chili (seeded, finely minced) ...