SAUCES SO TASTY &  AUTHENTIC, YOU’LL THINK YOU’VE DIED & GONE TO INDIA!
Mangalore Herb Curry

PREPARATION :

Cut the red or white meat into generous pieces.

  1. Heat 1 tsp of oil in a pan, add the spices and cook for 20 seconds.
  2. Add the meat and brown lightly for 2 minutes.
  3. Stir in the sauce and fish (if using) simmer for 4-8 minutes or until the meat is cooked through. Add a splash of water, if necessary.

BITS TO BUY TIPS

  1. 250-275g skinless chicken fillets (or lamb rump or firm white fish).
  2. 1 tsp vegetable or olive oil.

TIPS

  • Try skinned chicken thighs or joints for a deeply delicious dish; cook for 30-35 minutes, adding water as necessary.
  • Add cubed leg of lamb for a lovely, earthy lamb curry (cook for 1-1¼ hours or until the lamb is tender).
  • Add a tablespoon of sour cream or coconut cream and a little squeeze of lemon juice.
  • Garnish with a little coconut or a swirl of coconut milk to bring out the flavours of this dish.

If you don't like whole spices in your dish, grind them to a powder and then add them in at the end.

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