EH52ARH said:
1 mango, cut into small peices , 1 inch by 1/2 " , couple of spring onions finley sliceed, a level teaspoon of mint sauce , mix all together and and a chilli pepper, depending on how hot you want it, you can always slice and chop it finely and to your own taste, and Yoghurt. Lovely with a popadom .
Thanks for that.
Will try it for next friday, home made curry night including when in the caravan.
Meat of choice diced into small cubes.
1 red onion, roughly chopped into quarters, peel each layer into single pieces.
1 white onion as above.
Sweet red pepper roughly chunked.
Sauce made in a blitzer:
2 garlic cloves finely chopped
1 inch of ginger finely sliced
4 tsp jalapeno peppers chopped
1 tsp hot chilli powder
1 tsp coriander fresh or dried flakes
1 tsp tumeric
1 tsp cumin
1 tsp Gurum Massala
1 tin chopped tomatoes
50g tomato puree
Blitz till a course paste.
Drizzle / spray olive oil into pan you cook in to just give a coating on bottom. fill with onions, peppers and meat, pour sauce on top and mix, then leave to marinate for the day.
When ready to cook, put on low heat and cook till meat tender, onions and peppers firm, not soft.
Cook basmatti rice. Serve.
Add 150ml low fat yoghurt to curry just prior to serving, mix well. Takes the sharpness off.
Wash down with chilled white wine for blokes, G&T with an ice cube containing a segment of pink grapefruit served in a bowl type glass for girlies.
We prepare ice cubes with various fruit be it lime, lemon, tangerine, grapefruit in freezer at home then transfer to a ziplock bag to caravan freezer based on 1 cube per evening per person drinking gin.
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