Hot Curry paste

Singapore Noodles

Ingredients

500 g noodles
2 large carrots
½ cup shredded cabbage
2 large capsicum
3 spring onions (bulbs with greens)
3 teaspoons Ferns' Hot Curry Paste
1 tablespoon garlic (finely chopped)
1 tablespoon ginger (finely chopped)
½ cup oil
2 tablespoons tomato sauce (optional) Seasoning of salt and soy sauce

Method
Chop fine the ginger, garlic and spring onions. Boil the noodles and toss with salt and oil. Cut carrots and capsicums into long, thin strips. Shred the cabbage. Heat oil in a wok. Add finely chopped ginger and garlic. Stir fry all vegetables for ½ a minute. Add the Ferns' Hot Curry Paste and then the noodles. Stir fry on a high flame for a minute or two. Add a dash of soy sauce, tomato sauce and salt to taste. Serve with garnish of chopped spring onion greens.

Lentil & Spinach Curry

Ingredients

75g yellow lentils (moong dal)
450ml water
450g chopped spinach
3 tablespoons oil
1 teaspoon whole mustard seeds
2 tomatoes, chopped
Salt to taste
2 tablespoons Ferns' Hot Curry Paste
50g unsalted butter

Method
Roast lentils in a thick bottomed pan over a gentle heat for 5 minutes or until light golden brown. Add water, bring to a boil and simmer for 20 minutes or until tender. Set aside. In another pan heat oil and fry mustard seeds until they splutter. Add the tomatoes, Ferns' Hot Curry Paste, salt and spinach. Stir fry for 5 minutes. Finally, stir in butter and serve.

Cauliflower and Pea Curry

Ingredients

1 medium size cauliflower
½ cup shelled green peas
2 teaspoons Ferns' Hot Curry Paste
3 tablespoons tomato paste
3 onions
1 cup coconut milk/cream
A few sprigs coriander leaves
Salt to taste
¼ cup oil
1 teaspoon garlic

Method
Cut cauliflower into florets. Make a paste of tomatoes and onions. Heat oil. Add onion and tomato paste, fry until lightly coloured. Add garlic paste, Ferns' Hot Curry Paste, cauliflower and peas and sauté for a few seconds. Add ½ cup water. Bring to a boil, add salt, coconut cream and simmer for 10-15 minutes. Garnish with chopped coriander leaves.

Bagara Baingan

Ingredients

250 g small brinjals/ aubergines
½ coconut
2 onions - chopped.
1 teaspoon sesame seeds
1 tablespoon tamarind pulp
½ tsp jaggery
½ teaspoon Ferns' Hot Curry Paste
6 cloves garlic
Salt to taste
½ cup oil
4-5 curry leaves
2- 3 green chillies (remove seeds and slit)
½ teaspoon mustard seeds
¼ teaspoon asafœtida (hing)
½ teaspoon turmeric powder

Method
Slit brinjals lengthwise, deep fry & keep aside. Grind together onions, garlic and coconut to a smooth paste. Add tamarind pulp and Ferns' Hot Curry Paste to the masala. Roast and powder sesame seeds. In the same oil, add green chillies, ground masala and fry on a slow flame until fat leaves the masala. Add sesame seed powder simmer for 5 minutes. Add jaggery and salt and temper with mustard seeds, hing and curry leaves. Add fried brinjals, sauté and serve.

Hot and Sour Mackerels

Ingredients

½ kg mackerels
¼ cup tamarind pulp
7 to 8 flakes garlic
1½ teaspoon salt
2 teaspoons Ferns' Hot Curry Paste
2 tablespoons oil

Method
Clean and wash mackerels. Make gashes on the surface or slit in half. Marinate with garlic paste, salt and half the Ferns' Hot Curry Paste. Heat oil and a few flakes of garlic and remaining Hot Curry Paste. Sauté for 1 minute. Add mackerels, tamarind pulp, salt and water just enough to cover the mackerels.
Serve hot with plain boiled rice.

Hot Garlic Prawns

Ingredients

1 kg large prawns or 500g shelled shrimps 1 tablespoon vinegar
1 teaspoon garlic paste
1 tablespoon tomato paste
Pinch of ajinomoto
2 teaspoons Ferns' Hot Curry Paste
¾ cup corn flour
¼ cup refined flour
2 eggs
8 -10 cloves garlic
½ bunch spring onions

Method
Shell and de-vein prawns. Wash and marinate with salt, vinegar and garlic paste. Heat oil. Add finely chopped garlic and tomato paste. Add ½ cup water, salt, Ferns' Hot Curry Paste and ajinomoto. Simmer for 10 minutes. Make a paste with 2 tablespoons corn flour and a little water and stir into the sauce to thicken.
Make a batter with corn flour, refined flour and 2 eggs and salt to taste. Dip the prawns in batter and deep fry in hot oil. Add the prawns to the hot garlic sauce. Garnish with finely chopped spring onion greens and decorate with spring onion flowers.