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The Fijian, The Lankan [Roasted Curry Powders] Recipe

• ·                 INGREDIENTS

  ·                 Any Meat or Seafood [Green Prawns, Calamari etc]

  ·                 Crushed Ginger 1 teaspoon

  ·                 Crushed Garlic 1 teaspoon

  ·                 Onions Sliced Fine 2

  ·                 Ripe Tomato diced 1

  ·                 Roasted Curry Powder of your Choice 1 tablespoon [+-]

  ·                 OPTIONAL Turmeric Powder 1 teaspoon

  ·                 Chili & Salt to Taste.

• DIRECTIONS

  1.              Heat the Oil in a Pot/Saucepan and sauté the sliced ONIONS till golden brown.

  2.              Add the GINGER, GARLIC and MEAT and stir till meat is sealed.

  3.              Add the ROASTED CURRY POWDER and optional Turmeric and Chili. Mix well. If using Seafood instead of Meat, add it now, as it cooks rather quickly.

  4.              For gravy add a cup of water and the Diced TOMATO.

  5.              Bring to the boil quickly, then lower heat to simmer till done. This is a “Dry Curry”, so the liquid should be kept to a minimum. Any excess should be allowed to evaporate towards the end of cooking. When ready rest it for at least an hour before serving with Roti/Bread.

  Bon Apettio!

  P.S. Roasted Curry Powders should not be sauté [fried] and may be added at a later stage of the cooking process.

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