Ingredients
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1 tablespoon Vegetable Oil
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1" Cassia Bark (Cinnamon Stick)
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2 teaspoons Garlic Pasteor 2 cloves grated
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1/2 teaspoon Ginger Pasteor 1cm grated
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1.5 tablespoon Tomato Pastewatered down with 3 tbsp water
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2 teaspoons Mix Powder / Curry Powder
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1 teaspoon Chilli Powder
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1/2 teaspoon Coriander Powder
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1/2 teaspoon Salt
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1/4 teaspoon Fenugreek Leaves (Kasoori Methi)
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5 heaped tablespoons Pre-Cooked Lentils
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250 ml Curry Base
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6 pieces Meat / Veg / Paneer
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2 tablespoons Sugar
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2 teaspoons Tamarind Sauce (not concentrate or fresh)
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1 teaspoon Lemon Juice
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1/4 teaspoon Garam Masala Powder
Directions
A very satisfying hot sweet and sour Indian curry made from meat, lentils, chilli and sugar.
This recipe requires Base Gravy and Pre-Cooked Lentil Dhal, Make some first or use my Dhansak (made from scratch) version.
Steps
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1
Done
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Heat the oil in a pan on a low heat then add the cassia bark, garlic and ginger and stir through, allow to gently simmer for around a minute |
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2
Done
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add in the tomato paste (watered down with around 3 tablespoons of water) and allow to cook out for around a minute to reduce the bitterness |
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3
Done
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add the mix powder, chilli powder, coriander powder, salt and fenugreek leaves and stir through well, allow to cook until the oil starts to separate |
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4
Done
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if using raw meat add it now, gently stir in the spices and allow to start to brown for around 5 minutes stirring occasionally |
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5
Done
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turn the heat up to medium, add the base, the cooked lentils, sugar, tamarind sauce and lemon juice and combine well |
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6
Done
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if using pre-cooked meat or raw fish such as prawns add them now and gently stir to coat and combine |
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7
Done
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allow to reduce until the sauce reduces and thickens and your choice of protein is cooked through then stir through the garam masala |
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8
Done
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serve sprinkled with some fresh coriander and a slice of lemon |
