No Fish Curry

Prepared by Maya Udith

Serves 4 – 6
Cooking time 25 minutes
Vegan


1 box Fry’s Black Bean, Quinoa & Chia Bites or Fry’s Spicy Butternut & Almond Bites
1/4 cup Oil
1 small Onion, finely chopped
2 cloves Garlic, diced
1/2 tsp Ground ginger and garlic
2 Green chillies, sliced into julienned strips
1 tsp Garam masala
1/4 tsp Chilli powder
1/4 tsp Jeera (cumin) seeds
1/4 tsp Sarson (mustard) seeds
6 tomatoes, grated 
20 Curry leaves
1/4 tsp salt
8 tbsp Tamarind water, thick paste
1 bunch Dhania (coriander), finely chopped

Heat oil for 2 minutes in a frying pan and add onion, cloves of garlic, jeera seeds and sarson seeds.  Fry until golden brown.

Add ginger and garlic, green chillies, garam masala, chilli powder, tomatoes, curry leaves and salt.  Cover with a lid and allow to simmer for 8-10 minutes.  Add tamarind water and stir repeatedly.

Add bites to mixture.  Ensure the bites are cooked in an oven before placing into mixture.  Lightly grease oven tray and place in bites.  Bake at 180°C for 8-10 minutes until cooked.  Stir in bites and garnish with dhania.  Serve with roti, puri, rice or bread.



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