In a wide based vessel heat 2 tbsp of oil, when hot add the cumin seeds and curry leaves, once the seeds splutter add the ground spice paste, fry on a low flame till aromatic, then add water to obtain a gravy of your desired consistency ( I prefer the gravy slightly thick and to just cover the fish while cooking)
Frying tomatoes in butter gives a rich bright color to gravy with out any artificial food colors. Butter chicken or murgh makhani is a authentic and flavourful recipe in Indian cuisine and now it is popular in the countries all over the world
One among those is Prawns PepperFry. Mom and granny prepares yummy Goan style Prawns curry, Prawns Fry and Prawns Sukka ( click on the link to see the recipe)
Both my parents loved pork and I do as well. You can subsitute pickled cherry peppers, as I did, and turn up the heat by using hot cherry peppers instead of sweet
Mutton pepperfry - a tasty recipe for mutton lovers. Then add black pepper, cloves, cinnamon stick, black pepper corns, green cardamom, star anise, black cardamon, cumin seeds and saute for a few seconds
Simple Mutton pepperFry. Dry roast pepper corns and grind to coarse powder. Fry until golden brown. This method of preparing pepperfry is very simple with just onions and pepper powder
Rub the outside of the roast with salt, pepper and garlic powder. Pepper over the pork and cook on high 4-5 hours or on low 7-8 hours. Using 2 forks, shred the pork and place back in the juices
Finally add pepper powder & mix gently with out breaking the floret. Cauliflower - 1 medium( cut into small florets)Onions - 1 small, choppedGreen chilies - 1 or to tasteGinger Garlic paste - 1 tspTurmeric powder - 1/8 tspPepper powder - 1 tbsp or to tasteSalt - To tasteCilantro - As required for garnishing
Once the amber color of caramel sauce is achieved, add in the marinated pork. The balance between the saltiness of fish sauce, the subtle sweetness of sugar and the spiciness of red chili peppers in combination of black pepper make your mouth want to savor every single bite
Garlic Sprouts is one of the vegetables that I like, it’s sweet, crunchy and a good source of fibre but it’s not available whole year round but it has an excellent shelf life
I had some Bok Choy in the fridge, some mushrooms and I'd picked up a small pork tenderloin over the weekend and all that together, added up to making something Asian or Oriental in flavor
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