Samp curry

Recipe from: 02 April 2013
samp curry

Ingredients 16
Servings 4
Time 00:30

Ingredients

  • 2
    cup
    cooked samp - al dente
  • 2
    large onions - finely chopped
  • 3
    Tbs
    cooking oil
  • 3
    cardamom pods
  • 3
    tsp
    yellow mustard seeds
  • 1
    tsp
    fennel seeds
  • 1
    tsp
    cumin seeds
  • 1/2
    tsp
    ground coriander
  • 4
    tsp
    medium curry powder
  • 1
    tsp
    turmeric powder
  • 1
    cinnamon stick
  • 1
    tsp
    chillie flakes
  • 4
    large garlic cloves – grated
  • 2
    thumbs fresh ginger – grated
  • 6
    medium tomatoes – grated
  • Salt and pepper - to taste
 

Method

00:30
 
Fry onion until translucent in the oil. Then add all the spices as well as the grated garlic and ginger and fry slowly for about 5 minutes until all the flavours are released.

Add the grated tomato and let it simmer till thick - about 10 minutes on medium heat.

Add ½ cup of water and let it simmer again until thick and reduced. This way you are really creating this delicious tomato chutney.

Add the samp and heat through for about five minutes – season to taste.

Serve with fresh coriander and a roti.

Reprinted with permission of Life is a Zoo Biscuit. To see more recipes, click here.


 
 

Read more on: boil  |  recipe  |  vegetarian  |  slowcook  |  shallow-fry  |  curry
 

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