A spicy curry base with a fine balance of sweet and sour
- 2-3 lbs. meat (cubes of chicken, lamb, beef or shrimp)
- 1 lg. onion, thinly sliced
- 5T oil
- 1” ginger root, crushed
- 8 garlic cloves, crushed
- 5T white vinegar
- 14 oz. can tomato puree
- 2-3 potatoes, cubed
- 2 green chilies (optional)
- 1c peas and/or carrots, if desired (Frozen OK)
- 2T chopped, fresh
- cilantro (optional garnish)
In a large pot, heat 3T oil and fry onions until golden - dark brown.
In blender or processor, crush ginger and garlic. Add browned onions and puree.
Return paste to pot with 2T oil and fry 3 min.
In a separate bowl, add 5T vinegar to the masala (spice) packet and mix to consistency. Add to pot and fry for 2 minutes.
Add meat selection and brown. (If using shrimp, you will wait to add them until the potatoes are partially cooked...it's best if they are raw with tails off.)
Stir in tomato puree, 1c water, potatoes and chilies. Bring to a boil, stirring occasionally. Lower heat, cover and simmer for 30 min, stirring occasionally until the potatoes are tender. (Add the shrimp after 20 min of simmering.)
Add peas and/or carrots. Continue to simmer for 5 minutes.
Garnish with cilantro and serve over hot rice or with naan (flat bread).