|
|
|
||
|
Ingredients |
 |
||
|
Method Fry onions in oil till golden brown. Add crushed garlic and stir fry. Add Ferns' Vindaloo Curry Paste, vinegar and fry. Add pork pieces and fry for 2 minutes more. Add tamarind pulp, salt and 1 cup warm water. Simmer till pork is cooked and gravy is thick. Remove from fire and sprinkle with sugar. Stir and serve. |
|||
|
|||
| Ingredients 4 lamb chops or cutlets 2 tablespoons Ferns' Vindaloo Curry Paste 2" piece fresh ginger, chopped 2 cloves garlic, chopped 150 ml water Salt to taste 1 egg, beaten Oil for shallow frying Ferns' Sweet Mango Chutney to serve |
|||
| Method Place the chops in a large saucepan with the Ferns' Vindaloo Curry Paste, ginger, garlic, water and salt. Bring to the boil, cover and simmer for 20-25 minutes until the meat is tender. Remove the chops from pan with a slotted spoon. Dip each chop in beaten egg and shallow fry till golden. Serve with Ferns' Sweet Mango Chutney. |
|||
|
|||
| Ingredients 6 eggs 2 medium sized potatoes 2½ tablespoons tomato purée 10 ml vinegar ½ teaspoon ginger paste ½ teaspoon garlic paste 1 teaspoon black peppercorns 2 teaspoons Ferns' Vindaloo Curry Paste 2 cups chopped onions 50 ml (¼ cup) oil Salt to taste |
 |
||
|
Method Grind onions to a fine paste. Boil the eggs, shell and keep aside. Heat oil, add onions and tomato paste, fry until oil separates from the masala. Add ginger and garlic pastes and fry for 1 minute. Add Ferns' Vindaloo Curry Paste, potatoes and salt. Add water and bring to a boil, simmer until potatoes are cooked. Add vinegar and crushed peppercorns and sugar. Add the eggs simmer for 2 minutes. Serve hot garnished with grated boiled egg white and chopped coriander. |
|||
|
|||
| Ingredients 1 kg fish slices or steaks 3 tablespoons oil 1 onion, sliced fine 1 teaspoon ginger and garlic paste 1 tablespoon Ferns' Vindaloo Curry Paste 2 green chillis, slit ½ cup tamarind pulp 4 tablespoons coconut cream & ¼ cup water or ½ cup coconut milk Salt to taste |
|||
|
Method Wash fish, apply ½ teaspoon salt and set aside. Heat oil and fry onion till translucent. Add ginger and garlic paste and stir-fry. Add Ferns' Vindaloo Curry Paste and fry. Add green chillies and fry for ½ minute. Add half the tamarind pulp, the water and coconut cream or coconut milk. When boiling, put in the fish pieces, one at a time. Simmer for a scant 5 minutes, add remaining tamarind pulp and salt to taste. |
|||
|
|||
| Ingredients 1 onion, chopped fine 2 cloves garlic, chopped 1 tomato, chopped 2 tablespoons oil 3 teaspoons Ferns' Vindaloo Curry Paste 500g chicken pieces 2½ cups water 350g Basmati rice ½ teaspoon sugar |
|||
| Method Heat the oil in a pressure cooker. Add onion and fry till golden brown. Add garlic and fry. Add tomato and fry till soft. Add Ferns' Vindaloo Curry Paste and fry for a minute. Put in the chicken pieces one by one. When boiling, add heated water and close lid. Bring under pressure and cook for 8 minutes. Wash rice and drain. Cool cooker under running water till pressure is released. Open lid and place on fire. Add rice and ½ cup water. Close lid and pressure cook for a further 10 minutes. When ready to eat, open lid and serve. |
|||
|
|||
| Ingredients 1 kg large size prawns or 500g shelled shrimps 2½ tablespoons vinegar 1½ teaspoons Ferns' Vindaloo Curry Paste Salt to taste 4 tablespoons oil 2 teaspoons garlic paste |
 |
||
|
Method |
|||
| ©Ferns Pickles. All Rights Reserved. | |||
