Ingredients
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3 tablespoons Vegetable Oil
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1/2 Brown/White Onionvery finely sliced
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2 teaspoons Garlic & Ginger Paste
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2 Birds Eye Chillislices
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1 tablespoon Mix Powder / Curry Powder
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3/4 teaspoon Coriander Powder
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3/4 teaspoon Cumin Seeds
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1/2 teaspoon Chilli Powder
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1/2 teaspoon Cardamom Powder
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1/2 teaspoon Tandoori Masala Powder
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1/4 teaspoon Turmeric Powder
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1/4 teaspoon Salt
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250 millilitres Water
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1/4 teaspoon Fenugreek Leaves (Kasoori Methi)
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2 tablespoons Coconut Milk Powder
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2 tablespoons Mango (puree / chutney)
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1 teaspoon Sugar
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1/2 Mango (ripe)cut into chunks
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1 teaspoon Vinegar
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200 grams Meat - Chicken / Lamb
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1/2 cup Fresh/Chopped Corianderfinely chopped
Directions
Made without base gravy this is a hot sweet dish with a fantastic kick. This dish uses fresh mango, chillies and onions for their superb taste and texture
Steps
1
Done
|
add the oil and onions to a pan and heat on low to medium until soft and beginning to brown, this may take around 5 minutes |
2
Done
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turn up the heat and stir in the garlic and ginger paste and the chillies and cook for around 30-60 seconds |
3
Done
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add the mix powder, coriander powder, cumin seeds, chilli powder, cardamom powder, tandoori powder, turmeric powder and salt and stir in well |
4
Done
|
add a little heated water and fry for a minute or two |
5
Done
|
add 1/2 of the water, mix through and fry for another couple of minutes |
6
Done
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add the fenugreek leaves, coconut powder, mango chutney and the sugar, mix well and cook for a minute |
7
Done
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add the mango and vinegar, stir well then add the remaining water, meat and most of the coriander, stir through and simmer for around 5 minutes. Only stir if it looks like the sauce is likely to burn |
8
Done
|
serve when the meat is cooked through and the sauce is the thickness you require with a sprinkle of fresh coriander |