Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Vegetable oil

  2. 2 Garlic cloves

  3. 4 oz 113g Onion

  4. 1 tablespoon 15ml Mild curry paste

  5. 1 tablespoon 15ml Red tandoori paste - up to

  6. 4 Canned plum tomatoes

  7. 1 tablespoon 15ml Vinegar

  8. 1 tablespoon 15ml Tomato ketchup

  9. 7 oz 198g Canned tomato soup

  10. 1/2 Green capsicum pepper

  11. 4 Green chiles

  12. 7 Single cream

  13. 2 tablespoons 30ml Coconut milk powder or 1 inch lump of creamed coconut

  14. 1 tablespoon 15ml Garam masala

  15. 1 tablespoon 15ml Dried fenugreek leaves

  16. 1 tablespoon 15ml Chopped fresh coriander

  17. Salt to taste

Instructions Jump to Ingredients ↑

  1. Heat oil in large frying pan, stir fry garlic 30 secs, then add onion and fry 8-10 mins. Add pastes fry 2 mins, then tomatoes, vinegar, ketchup, soup, peppers and chiles. simmer for 5 mins and remaining. Add water if it thickens too much. Just add cooked meat and heat through 1 cup of milk 6 tablespoons of vegetable oil 14 oz (400g) tin of tomatoes 1 teaspoon sugar salt SPICES 1 1 teaspoon chile powder 4 teaspoons ground coriander 3 teaspoons turmeric 4 teaspoons garlic powder SPICES 2 4 teaspoons paprika 1 teaspoon garam masala 1teaspoon dry fenugreek leaves METHOD Mix spices 1 with a little milk into paste, heat oil low heat, add paste, fry a few minutes. Remove heat and cool a bit. Liquidise tomatoes, add to fried paste. return heat. Add salt, sugar a rest of milk. Stir constantly !. When solids separate from the oil add spices 2. If it all thickens up add a little more milk. Just add pre-cooked meats and heat through.


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