2 potatoes,cut
1 big tomato,cut
60gm anchovies, you can add a little more if you like
600ml coconut milk
1-2 tbsp tamarind juice,or to your taste
20gm chili powder,if you like it hot
Salt to taste
For tempering
2-3 tbsp oil
4 shallots,sliced finely
1 tsp fenugreek
2 stalk kari leaves
1. Heat the oil and add in the tempering ingredients and fry till the onion turn light brown.
2. Add in the curry paste and chili powder mix well and fry,if too dry add in a little water. Fry until the oil rise.
3. Add in the anchovies,brinjal, potatoes and tomato mix well and pour in the coconut milk and the tamarind juice. Lower the heat and let it boil until the vegetables are cook. Taste the curry before adding the salt.
Thank you very much bro, I won't use curry leaves and the brinjal because they can't be got here in my town. I will cook this tomorrow.
ReplyDeleteKash, it ok if you don't add those things,and plese comment after cooking it. all the best to you.
ReplyDeleteBro, I added ladies finger instead of the brinjal. I used 100gm of ikan bilis(from sealed packet), so had to increase everything else. I think I didn't put enough curry powder or the coconut milk I used(from tin) was too thick (only 400ml), the color of the kari is light not like yours and there is not enough kari 'kick'. Also the tamarind juice I used about 300ml. I know your kari would be better tasting than mine. But it is nice to eat because so long didn't have it.
ReplyDeleteKash, you see i don't know what kind of curry powder you use.the colour depends on the kari powder. 30gm of kari powder is just right for 600ml water or coconut milk. You tined coconut milk is very thick. next time mix it with water. when you increase the ingredients you know the right amont. better luck next time.
ReplyDeleteThe Kari powder I used is Baba's fish powder. Yes, next time I will adjust more ingredients, especially the coconut milk.
ReplyDeleteHi,Do you fry anchovy and add to curry or no need? Tks
ReplyDelete