Ingredients:
oil, 1 fl oz
thinly sliced onion or pepper, a few slivers
tomato puree, 1 ½ level tbsp, mixed with 2 tbsp water
BE spice mixture, 1 tsp
¼ teaspoon of chilli powder
½ tsp dried fenugreek leaves
½ teaspoon of salt
1 tbsp of sugar
1 tbsp of mango chutney
2 tbsp of lemon juice
10 fl oz (approx 300 ml metric) BE curry base gravy
fresh tomato, a few quarters (5 or 6?)
fresh coriander, to garnish
Method:
heat the oil in a pan, add the onion/pepper mix, and fry up for about a minute
add the tomato paste, mix powder, salt, chilli powder and fenugreek, stir in well and fry up for about 30 seconds
add half the base gravy and stir in well
add the sugar and mango chutney and stir in
add the lemon juice and stir
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