A dry fried, spicy curry with bell peppers and onions
- 2-3 lbs. meat (chunks of chicken or beef)
- 3” ginger root, crushed
- 8 garlic cloves, crushed
- 2 onions, thickly sliced
- 2 green peppers, de-seeded and thickly sliced
- 1-2 green chilies (optional)
- 5T oil
- 3T tomato paste
- 2T chopped, fresh
- cilantro (optional garnish)
In a large bowl, combine 4T of water, the masala (spice) packet, crushed garlic and crushed ginger.
Coat meat with this mix and allow to marinate for 2-3 hours.
In a large fry pan or wok, heat 2T oil and fry onions, peppers and chilies for 3-5 minutes. Lift out with a slotted spoon and keep to the side.
Heat the remaining 3T of oil, add marinated meat and stir fry for 5 minutes.
Add tomato puree and cook on low heat. Continue to stir fry until excess gravy is evaporated and meat looks well fried. If you prefer a bit more gravy, add a bit of water or more tomato puree.
Add stir fried vegetables, prepared earlier, and continue to fry for a few minutes.
Turn heat off. Garnish with cilantro and serve with naan (flat bread).