Tomato Egg Curry

Ingredients:

  • 3 average size tomatoes, quartered
  • 3-4 garlic cloves
  • 2 average size onions, chopped
  • 1 spring onion, chopped small
  • 2 eggs, beaten
  • 3-4 green chili peppers, chopped
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon mustard seeds
  • 1 small piece of ginger
  • 1 tablespoon olive oil
  • 1 curry leaf
  • Salt to taste

Directions:
Heat the olive oil in a pan. Saute the onions, green onions, curry leaf and green chili peppers for about 4-5 minutes. Add the chili powder, turmeric, mustard seeds and ginger and cook for one more minute. Add the tomatoes and cook for about 2-3 minutes, then add the beaten eggs. Let it cook for about 2-3 minutes. Serve hot.

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Mixed Vegetable Curry

Ingredients:

  • 2 tablespoons olive oil
  • 1 1/2 teaspoons turmeric
  • 1 1/2 teaspoons coriander powder
  • 1/2 teaspoon cumin seeds
  • 4 garlic cloves, minced
  • 1 onion, chopped small
  • 2 green chili peppers, chopped small
  • 2 courgettes, chopped
  • 2 tomatoes, chopped
  • 2 average size potatoes, chopped
  • 10 button mushrooms
  • 1 average size carrot, sliced
  • salt

Directions:
In a wok, heat the olive oil, then stir fry the garlic for 4-5 minutes. Add turmeric, cumin seeds, green chili peppers and coriander powder and mix well. Add the onion and continue cooking for about 2 minutes. When the onion turns light brown lower the heat and add the rest of the vegetables and some salt. Cook the food for about 15-20 minutes more. Serve hot with steamed rice.

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Easy Chicken Curry Recipe

Ingredients:

  • 1 free range chicken
  • 4-5 medium sized onions, peeled
  • 4-5 medium sized tomatoes, roughly chopped
  • 10 garlic cloves, peeled
  • 1 ginger stick, peeled
  • 3-4 leaves fresh coriander
  • 4 tablespoons ghee
  • 4-5 cloves
  • 1 cinnamon stick
  • 4-5 green cardamoms
  • 1 teaspoon garam masala powder
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons coriander powder
  • 2 tablespoons cumin powder
  • 1 teaspoon red chili powder
  • Salt to taste

Directions:
Clean the chicken, skin it and cut it into eight pieces on the bone. Grate or finely chop the onions. Grind ginger and garlic to a fine paste. Puree the tomatoes. Thoroughly wash and finely chop the coriander leaves.

Heat ghee in a thick-bottomed frying pan, then add cinnamon, green cardamoms and cloves. Stir-fry for about 30 seconds. Sauté the onion until it turns golden brown. Add ginger and garlic and continue to cook for a few more minutes. Add turmeric powder, red chili powder, coriander powder and cumin powder. Mix everything very well, add pureed tomatoes and stir. Continue cooking.

When oil separates from the masala, add the chicken pieces and salt to taste. Cook on high temperature for about five minutes. Add two cups of water, bring the food to a boil, cover the pan and cook at medium temperature for about 20-30 minutes or until the chicken is fully done. Sprinkle some garam masala powder and garnish with chopped coriander leaves. Serve hot.

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Kerala Prawn Curry

Ingredients:

  • 2 pounds prawns, cleaned
  • 2 tomatoes, diced
  • 1/4 cup olive oil
  • 1 tbsp fresh ginger, sliced julienne style
  • 8 garlic cloves, minced
  • 2 green chili peppers, cut in long slices
  • 1 tbsp chili powder
  • 2 shallots, diced
  • 1/2 tbsp turmeric powder
  • 2 cups coconut milk
  • 1/2 tbsp mustard seeds
  • 1 tsp shallot
  • 1/2 tbsp ground black pepper
  • salt, to taste
  • 1 sprig curry leaves

Directions:
For the curry:
In a bowl, mix the prawns with the garlic and the turmeric. Set aside for 30-45 minutes.
In a saute pan, heat the olive oil, saute the shallots together with the green chili peppers and the ginger for about 10-15 minutes.

Add the chili powder and continue cooking for a few more minutes.

Add the diced tomatoes and half of the coconut milk. Bring the mix to boil, then add the prawns and the rest of the coconut milk. Cook the prawns for about 20-30 minutes, until the prawns turn bright pink.

Set aside, to simmer.

For the seasoning:
In a skillet, separately fry some mustard seeds, add 1 tsp shallot and curry leaves.

Pour the seasoning onto the curry and serve it hot with rice.

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