Ingredients
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3 tablespoons Oil (Vegetable)
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1/2 medium sliced Onion (brown/white)
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1/4 sliced Pepper (Red)or 1/2 for just 1 colour pepper
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1/4 sliced Pepper (Green)or 1/2 for just 1 colour pepper
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2 teaspoons Garlic (Paste)
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2 teaspoons Ginger (paste)
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2 tablespoons Tomato (Paste)
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1 tablespoon Mix Powder / Curry Powder
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1 teaspoon Coriander (Powder)
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1/2 teaspoon Chilli (Powder)
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pinch Salt
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1/2 teaspoon Tandoori Masala Powder
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1/4 teaspoon Mustard
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3 Birds Eye Chillistalk end cut off
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250 millilitres Curry Base
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1 Finger Chilli - Greendecoration
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1 Tomato (Slices)
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1/4 cup Coriander (Fresh/Chopped)decoration
Directions
Pieces of chicken, meat, paneer or veg cooked in chopped onions, garlic, ginger, peppers, tomatoes, green chillies and spices to create a thick, spicy sauce
Steps
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1
Done
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Heat the oil and add the onions and bell peppers and fry for a few minutes |
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2
Done
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add the garlic and ginger and fry for 1 minute |
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3
Done
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add the tomato paste, spice mix, coriander powder, chilli, salt, green birds eye chillies, tandoori masala and mustard. Stir through then add 1/3 of the base, mix and fry for 30 seconds |
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4
Done
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add another 1/3 of the base, mix in and fry for a further 30 seconds before finally adding the last amount of base |
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5
Done
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add the green finger chill and fresh tomato. Mix through and cook for 3-4 minutes until the oil separates only stirring if it looks like it's about to burn |
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6
Done
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serve and sprinkle with the chopped corriander |
4 Comments Hide Comments
Hi, I was wondering what type of mustard you’re using in this recipe?
Hi, I’m using Colmans mustard in the UK. I use the ready made or powder and use the same quality. Adds a great kick 🙂
Thanks for the quick reply. My wife has plenty of Colmans mustard powder to hand.
fantastic news 🙂 Let me know how you get on.