Isabel
“For Good Hot Curries” A curry powder to die for, from one of my many tips to F1J1 (Fiji) I am sure Nat (or his lovely family) are still there selling his famous Masala Curry Powder. A Smell so powerful it would escape through the plastic wrap and the odor would attach to all of my clothes in the suitcase. A local Indian restaurant nearby Nat’s had the best dry fried mutton curry ever, just a little bit gritty and stuck to the meat with almost no curry sauce. Ahhh memories, a good curry can do that!
Ingredients:
- 1 lb Meat
- 1 large Onion
- 2 table spoonful of Butter or Salad oil, salt to taste,
- 2 tea spoonful of this Masala curry powder
Method: Cut a pound of Meat, fish or Vegetables Into small pieces and wash It in cold water, then sprinkle over them a tea spoonful of salt. Slice onion, Heat oil In a saucepan and fry onion till they become golden in colour. Now Add 1 tea spoon lof curry Paste then add 2 tea spoonful of this Masala curry powder and mix well, Add meat to be used. Stir well and cook gently for few minutes covering the saucepan with the lid. Add 1 pint water, stir lightly and cook for 30 minutes covering the saucepan with lid. Allow to simmer for further 5 minutes before serving. Your delicious and appetizing curry becomes ready for serving. (serve- with cooked rice).