Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

From today's Thursday magazine. Recipe by Diana Cherian P.

Ingredients Nutrition

Directions

  1. Heat oil in a skillet.
  2. Fry spices.
  3. Saute the ginger, onion slices, green chillies and garlic in the oil until browned.
  4. Drain oil.
  5. Keep aside.
  6. Saute the flour.
  7. When it's fried, add the meat and saute lightly.
  8. Add vinegar, salt and coconut milk.
  9. When the milk is half cooked, add the potatoes, green peas, carrots and the sauteed ingredients.
  10. Cover the pan.
  11. Cook till the gravy is reduced.
  12. Add coconut milk.
  13. Bring to a boil.
  14. Remove from flame.
  15. Serve hot with bread/rotis/tortillas.

Reviews

(1)
Most Helpful

I assembled all the ingredients, then began this only to find it a really confusing recipe. Carrots are mentioned in method, but not in ingredients, coconut milk is mentioned twice in method, once in ingredients, and step 9 (half cook the milk) really threw me. No instructions either about when to add the curry leaves. I added more coconut milk, a carrot, and guessed the word milk might be meat. In the end though (after reducing green chillies to 5), the curry was too hot for our tastes. I have made a chicken recipe with 4 teaspoons of pepper and loved it, so this suprised me.

JustJanS November 24, 2005

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