Above are main ingredients
If possible you can add
5 curry leaves
1 spoon Tamarind Paste
Heat 2 Heafty Tablespoons of Ghee/Oil of Anychoice exept Olive Oil and Coconut Oil - Preferably Canola, Sunflower or Vegetable oil. Let it get really hot, and then fry Curry leaves, garlic and dried red chilly for 3 minutes. Stir, and keep children away from the vicinity, as the ingredients may splutter far!!
In the same hot passionate concoction, fry the tomatoes, stir occasionally. 2 minutes
The oil starts becoming unmanageable. At this point, add onions and let them soak the oil. Here is a good time to add salt, be generous. As this is the base of your dish, and it must be full bodied when infusing the rest of the items to complete a satisfying taste.
Mix the onions well in the oil for the last 2 minutes on high heat. This helps the oil to completely infuse and integrate into the taste we are looking for. Little divine elements of every ingredient is now forming, the heat of the chillies, the sourness of the tomatoes, the pungent flavour of the garlic and the peace and sweetness of the onions are a very important journey on the high heat road of transference.
Now add 4 generous tablespoon heaps of this weeks curry paste. Made in collaboration with Carolyna Meade.
Mix one last time.
Mix one last time.
Add 3 cups of water and let all of this come to a boil.
At this point, add 1 teaspoon of tamarind paste, diluted in 1 cup of warm water.
Let it boil for 10 minutes.
If you are cooking tofu or fish. You can add this in the last 5 minutes of cooking.
If you are cooking potato, kumara, tempeh or any other vegetable that takes long. Then cook this mixture for 5 to 10 minutes.
Turn off the heat, and add 80 ML or 1/3rd cup of coconut milk.
When done, either eat with rice or Danny's Wholegrain Pita that I have discovered at John Wok, its in the freezer at the back where the blueberries are!!!
Enjoy Neelima's Kitchen | Limited Artisan Curry Paste.
Love from the fragrant kitchens of Whaingaroa