And you don't have to make them separately either for recipes that call for both. Ginger and garlic pastes are available in small jars in most supermarkets, but you can make your own too very easily. It is a dry, sand colored powder that is sour in taste. Tamarind paste, which is used for its tangy taste, can be substituted with 1 teaspoon mango powder or amchur. Cilantro won't taste the same as curry leaves, of course, but it has its own extremely pleasing flavor. If you can't get your hands on curry leaves, use cilantro instead. Similarly, curry leaves or karhi patta are very aromatic leaves and lend a distinctive flavor to anything they are added to. Still, the earth won't fall if you can't get your hands on these! The curry will taste really good even without nigella. Nigella seeds, also known as onion seeds or kalonji, are black coloured seeds that impart a lot of punch to the curry, and are usually added to Indian pickles. This is a very flavorful curry due to the unique combination of whole and powdered spices. Cook uncovered for 10-12 minutes or until the gravy thickens. Add 2 cups water, curry leaves, green chilli, tamarind paste, sugar and salt. Add potatoes and mix well so that the spices coat the potatoes.ĥ. Add a few tablespoons of water if the mixture seems in danger of burning or sticking to the bottom of the wok.Ĥ. When the seeds splutter, add the powdered spices followed by ginger and garlic pastes. Heat oil in a karahi or wok and add the mustard, cumin and nigella seeds.ģ. Just before serving, sprinkle the basil leaves over the curry, stir gently and remove from the heat. Simmer on a low heat for a further minute or two. The chicken should turn white and cook through by the time the first bubbles begin to appear. Stir together well and bring to a simmer. Reduce the heat to low and add the chicken, bamboo shoots, reserved coconut milk, lime leaves (or lemon zest), fish sauce, tamarind paste (or lemon juice) and the palm sugar (or brown sugar). Stir fry for 3-4 minutes or until the oil separates and the paste is lightly browned. When the pan is hot, add the coconut cream and stir. Stir the remaining contents of the can well and set aside. Remove four tablespoons of the thick coconut cream that will have settled at the top and place in a small bowl. Heat the oil in a wide, preferably non-stick, pan set over a medium-high heat.Ĭarefully open the can of coconut milk without disturbing it too much. This recipe will make about ten tablespoons of paste, so freeze or refrigerate what you don't use.įor the curry, cut the chicken breasts crossways into 3mm/1/8in thick slices. Put the soaked chillies, together with their soaking liquid, into the bowl of a food processor, along with all the remaining paste ingredients in the order listed. (You could also put them in a microwave oven for 2-3 minutes and then let them soak for about an hour.) Place the pulp into a sieve set over a bowl and press the pulp through the sieve.įor the curry paste, soak the chillies in five tablespoons of hot water for 1-2 hours. To obtain the pulp, remove the tamarind seeds and any tough fibres with your fingers. Soak the tamarind until it's very soft and pliable, for a few hours or preferably overnight. Add hot or boiling water to cover (if the pulp is very dry, use boiling water). If using tamarind paste, a couple of hours before you want to make the curry (or preferably the night before), place the tamarind pulp into a small bowl.
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