Aloo Gobhi

Aloo Gobhi means Potato Cauliflower. This is a very popular Indo Pakistani vegetarian dish which is dry and yellowish in color. It can be served with rice, rotis or naan

Serve 4

1 medium cauliflower 

2 potatoes

1 onion sliced fine

2 green chilies chopped

spring of curry leaves

3 gloves of garlic minced

1/2 inch ginger grated fine

1 tomato quarterd

1/2 tsp cumin seeds

1/4tsp turmeric 

1/2 tsp garam masala

1/2 tsp red chili powder

1tsp coriander powder

1/2tsp cumin powder

2 tbsp sunflower oil

salt to taste

Method:

Peel and cut the potatoes in to 1 inch cubes. Wash and cut the cauliflower in to florets. Season both with some salt.

Heat the oil in a heavy bottom pan and fry the onion,green chili, curry leaves till the onions turn translucent. Add in garlic and ginger. Fry till the raw smell goes off. Add in the potatoes, all the powders apart from the garam masala, and stir for 30 seconds. add a little bit of water, cover the pot and cook the potatoes till the potatoes are almost cooked. You can test by inserting a fork, if it penetrates but with some difficulty, its time to add in the cauliflower.

Add in the cauliflower and tomato, Check for seasoning. Cover and cook until the cauliflower is soft. 

Make sure there is no gravy left, otherwise keep lid off and cook till the gravy drys out.

Now sprinkle with garam masala. mix well.

Serve.

Rava Dosa

''I wanted to try out a quick dosa and found this easy to make healthy dosa made with semolina. Since I don't have a griddle or tawa, I made these small sized dosas on a non stick pan.''

Ingredients:

Semolina 1 cup

Rice flour 1 cup

Plain Flour 1/4 cup

2 green chillies cut finely

1/4 tsp cumin seeds

1/8tsp pepper

1/4tsp chopped ginger

salt to taste

water to  make a thin watery batter

1 onion chopped.

melted butter or ghee

Method:

Mix all ingredients above except butter/ghee in to a thin batter. Keep for 10 minutes.

Heat hot griddle/ tawa or non stick pan. If using a non stick pan. grease the pan lightly with oil and wipe with a piece of cloth or tissue.

When its heated well sprinkle some onion pieces on to the pan and then sprinkle the thin batter with the help of hand on to the pan, in a way that it makes net like dosa. Allow to cook till its golden underneath and crisp. Drizzle little ghee on top.

It will take a minute or two to be golden and be careful while checking underneath as it will tend to break on the early stages of cooking.

Fold the dosa in half and take off heat.

Repeat process till the batter runs out.

Serve dosa with chutney or Curry.

Ulundu Vade (Medu Vada)- Quick Method

''This was my first time making Ulundu vade and they came pretty well except for the shaping. But it was fun to try to get the donut like shape. This was an easy method tried out with urad dhal flour rather than soaking urad dhal oven night to grind.''

Ingredients: Makes 6

Urad dhal flour about 200g

Water

2-3 green chillies chopped

1/4 tsp black pepper ground

Salt to taste

Method:

In a food processor with whipping blade attached (can use a blender if u like but it wont whip as good as in a food processor) Mix three parts of water with one part of urad dhal flour( I whipped 8 tbsp of urad dhal). Whip for about 5 minutes until a melted ice cream like texture achieved.  (try to incorporate as much as air as u can)

Pour this mixture to a bowl and add salt, pepper, green chilli bits and mix well. 

Add more of urad dhal 1 tbsp at a time and mix until u get the consistency of a thick batter, which do not fall if a spoonful of batter is taken in a spoon and turned upside down. (it will take a sometime to fall down) Check for seasoning, add more salt if needed. 

Now heat oil for deep frying in a pan.

Wet your hands take 1 tbsp of batter in the hand and make a donut like shape by making a hole in the middle.

( or keep a lunch sheet/ cling film/ plastic wrap on the work top and wet it with water. Place 1 tbsp of batter on it. Wet your hands and shape it to a round like shape and with a wet finger form a hole in the middle)

Slide the vada carefully  in to the hot oil. ( Take the vada from the plastic wrap in to wet hand carefully and slide in to the hot oil)

Deep fry turning once until its golden and crispy.

Drain on top of kitchen paper. Serve warm with green chili chutney.

Chicken Vindaloo

''Vindaloo is an Indian curry dish from the region of Goa. Its quite spicy and hot.''

Ingredients:

500g chicken

1 cup sliced onions

4-5 dried red chillies

6-7 garlic cloves

1'' ginger

1/4 cup white vinegar

2-3 cloves

2-3 cardamoms

1'' cinnamon

1 tsp black pepper

1/2 tsp turmeric

1 tsp garam masala

1 tsp mustard paste

Salt to taste

sunflower oil 3 tbsp.

Method:

Grind red chilies, garlic and ginger along with vinegar to a paste. Marinate the chicken with the paste and salt and other spices mentioned. 

Heat oil in a pan and fry the onions till golden brown. Take them off the pan and drain excess oil with help of kitchen paper. When its cooled down, grind it to a paste. 

Mix with chicken and allow to marinate for 1 hour.

Heat the pan with the remaining oil again. Add the chicken and fry for few minutes. Add 1/2 cup water and cover and cook till chicken is done.Simmer till gravy reduces.

Serve warm with rice or bread.

Semolina Pudding

''Very easy to make Indian style pudding which is nice served either warm or cold''.

Ingredients: makes 4-5 servings

1 cup semolina

2 cups boiling water

1 cup brown sugar (or more if u like it more sweeter)

2 tbsp butter

1 tsp vanilla essence

1/4 cup dessicated coconut

handful raisins

 

Method:

In a skillet melt the butter and roast the dessicated coconut and raisins till golden. 

Remove the dessicated coconut from the skillets draining excess oil in to the skillet.

In the same pan, add in the semolina and lightly roast in low heat for 2-3 minutes until the rawness goes away.

Then add boiling water to the semolina and keep stirring to make sure to avoid lumps from forming. 

Cook the semolina for 2-3 minutes while stirring. You can check whether its cooked by touching the semolina with finger tips to make sure its soft. Also semolina will not stick to the walls of the skillet but will gather in a mass when cooked.

Add this moment add in the sugar by sprinkling all over. Keep stirring to mix well until sugar dissolves in to the semolina.

Add in vanilla and roasted coconut and raisins. Mix well. 

Transfer the mixture to a pie dish or individual ramekins and smooth the semolina mixture over with a back of a spoon. Garnish with roasted nuts if u like.

Serve warm or keep refrigerated and serve cold.

Chapati

''I made Chapati for dinner today and its very easy to make''

Ingredients: Makes 10-12

400g Atta flour (whole wheat)

300ml tepid water

1/2tsp salt

melted butter

Method:

Put the flour in a large bowl and make a well in the middle. Add in the water and mix to make a soft dough. Knead for 5 minutes till its not sticky and form a ball which is soft.

Keep the dough aside in a greased bowl for 30-40 minutes. 

Make small balls of 10-12. Flatten each ball till thin with help of rolling pin and cook each chapati on a hot Tawa or non stick pan. Drizzle bit of water on the tawa and if it sizzles, the tawa is ready.

Also press the chapati to the tawa with help of kitchen towel to make the chapati puff. Cook both sides for 1 minute or till the sides gets browned or burnt spots. While cooking brush lightly with melted butter.

Enjoy with a curry or chutney. 

Cabbage Paratha

This is an easy way of making cabbage paratha; here the cabbage is mixed in to the dough rather than used as a filling. 

Ingredients: Make 4-5

Plain flour 1 cup and more for dusting

Finely chopped cabbage 3/4 cup

Green chili chopped 2

Onion small chopped finely 1

Chilie powder  3/4 tsp

Ginger finely chopped 1 tsp (optional)

Corinader leaves chopped (optional) 1-2 tbsp

Olive oil 1-2 tbsp and more for cooking

salt to taste 

Water as needed.

Method:

Mix flour, cabbage, onion, green chilie, ginger, coriander leaves, Chilie powder, salt, oil in a bowl. Add water little by little and make a dough which is non sticky but yet pliable. 

Make 4-5 small balls and roll each ball in to thin parathas. Use flour for dusting when rolling to avoid stickiness.( I rolled them between two lunch sheets to make it easier.)

Cook parathas on a hot thawa or non stick pan and drizzle little oil on top when cooking. Cook on both side until brown spots appear.

Serve warm with a curry or chutney.

Carrot Poriyal (carrot stir fry)

''This is a South Indian dish which is quick and easy to make and would go as a side dish with rice.''

Ingredients:

4 big carrots

3 tbsp grated fresh coconut

2 slit green chili or 3 whole kochchi

1 small onion chopped finely 

1/2 tsp mustard seeds

3-5 curry leaves

2 tsp olive oil

1/4 tsp salt or to taste

1/4 tsp ground black pepper

Method:

Wash, Peel and grate the carrots.

Heat a pan with oil and put mustard seeds when they start to splutter add in the curry leaves, 2 slit green chillies and onions. Stir for 30 seconds. 

Now put the grated carrots and keep the flame in medium, add salt and pepper and cover with lid and cook till carrot is well cooked for few minutes. 

Add 3 tsp of grated coconut and mix well and remove from fire.

Enjoy as a side dish.

Beef Curry (Indian)

'' I like meat cooked with potatoes and this a recipe idea i got after reading some Indian recipes. The meat in the curry is tender and the gravy is very delicious''

Ingredients

450g stewing beef

Salt to taste

1/2 tsp black pepper

1 tsp red chili powder

1 tsp coriander powder

1 tsp turmeric powder

1 tsp garam masala powder

1 tbsp vinegar

2 medium red onions

2 medium chilies

6 -8 medium garlic cloves

2 inch stick ginger

2 small tomatoes blended to a puree

2 medium potatoes cut in the 1'' pieces.

olive oil

Method:

Wash, drain and dry the beef. 

Marinate the beef with salt, black pepper, coriander powder, red chili powder, turmeric powder, garam masala powder and vinegar with the stewing beef.

Mix well and leave to marinate for 30 minutes.

Chop the red onions, green chilies, ginger and the garlic finely.

Heat a little oil in a pan.  Add the marinated beef and brown the pieces on all sides. Add water to the beef and Cover the pan and simmer the beef for 45 minutes to 1 hour till the beef becomes tender. (Make sure the water does not run dry as the meat will get harder if is too dry.) Half way through the simmering add the potatoes.

In a separate pan, heat some oil. Add the chopped red onions and saute till golden brown.

Add the green chilies, ginger and garlic. Saute till the onions get very soft. Add a splash of water if needed to avoid the onions getting burned.

When the onions are soft and browned add the cooked beef with the potatoes.Mix well. add water and pureed tomatoes to create gravy.

Cook another 10 minutes in low heat until the gravy is thick. Adjust seasoning. Serve hot.

Mutton Rogan Josh

Ingredients:

Mutton 1kg

Onions sliced thinly 1kg (equal quantity of onions: mutton)

Cinnamon 2 sticks 5cm long

Cardamoms 5

Cloves 5

Bay leaves 2

Ginger paste 1 tbsp

Garlic paste 1 tbsp

Water or Chicken stock

Oil 4 tbsp

Kashmir chillie powder 2 tbsp

fennel power  1/2 tsp

ginger powder 1/2 tsp(optional)

Whisked plain yogurt 1/2 cup

Method:

Heat the oil well, add spices and stir. And to next add in the onions and fry till them till golden brown and try to stir it well and get the color uniformly. 

When the onions are done, add in garlic paste and ginger paste and stir till browned. 

Add in the mutton and mix well and braised it for 3 -4 minutes until its evenly colored.

Add water enough to cook the mutton and add salt to taste.

Cover and cook until mutton is 80% cooked. Cook for about 25 minutes.

Add rest of the spices: chillie powder mixed with little water, fennel powder and ginger powder. Mix well.

Add whisked yogurt. 

Cook for another 10 more minutes until the gravy is thick.

Serve!!

Egg Moillee (Egg Curry with Coconut Milk)

Recipe adapted by Aparna @ My Diverse Kitchen from The Vegetarian Menu Book by Vasantha Moorthy . This curry gives a silky smooth gravy and very mild taste egg curry.

Ingredients:
6 eggs, hard boiled
2 large onions, sliced thin
2 large tomatoes, chopped
2 -3 green chillies, slit lengthwise
½ tsp ginger paste
½ tsp garlic paste
½ tsp turmeric powder

1/2tsp chili powder

1/4tsp black pepper powder
3 cardamom pods
4 cloves
2 small sticks cinnamon
2 bay leaves
4-5 tbsp ghee
thick milk from 1 coconut
1 sprig curry leaves
3 tbsp chopped coriander
salt to taste

Method:
Cut each egg in half. Heat the ghee in a pan and place the eggs with cut side face down. Shallow fry the egg halves, gently turning over, till golden brown. Remove from pan and keep aside.
To the remaining ghee, add the bay leaves, cardamom, cloves and cinnamom and stir a couple of times. Add the green chillies, stir and now add the sliced onions. Sauté till soft and golden in colour. Add the ginger and garlic pastes and sauté till the ghee separates.
Add the turmeric powder, curry leaves and tomatoes and allow to cook well.
When done add the coconut milk, 2 tbsp coriander leaves, salt and mix. Just bring to a boil and take off the heat immediately. If you allow the curry to boil after adding coconut milk, it will split. The consistency of the coconut milk gravy should be thick and sauce-like rather than watery.
To serve, place the shallow fried egg halves in a serving dish and pour the coconut milk curry over this. Garnish with remaining 1 tbsp coriander leaves.
Serve hot with chapathis/ parathas/ rice or aapams (fermented rice pancakes).

Aurbegine Rice

An Indian rice recipe from the part of Maharashtra.

Ingredients:
4 medium size aubergine, halved and then sliced,
1 cup uncooked rice, washed and drained of water

2onion; halved and sliced,

2 capsicums sliced and de-seeded.
1 green chilli; finely chopped,

2 tbsp ginger-garlic paste,

2 tomato; finely chopped or pureed,
10 Curry leaves ,
2  cardamom
4 cloves

1/4 tsp turmeric powder,
1/2 tsp red chilli powder,
1/4 tsp ground black pepper,
1 tsp ground coriander powder

1/2 tsp ground cumin powder

Salt to taste,

1 Chicken stock cube
Oil for frying and tempering,

Method:
Heat oil for frying in a deep pan and fry the Aubergine slices in batches on medium flame, till golden. Drain on paper towels. 

Heat the Rice cooker on '' rice cook mode'' add 1tbsp of oil to heat. To it add curry  leaves, cloves, cardamom and sliced onion and saute on low-medium flame till onion turns soft. Then add ginger-garlic paste, green chillies and roast for few minutes. Then add tomatoes, capsicum cover and cook till they soften. Uncover and add all the spices, stir and cook for 2 minutes. Then add washed rice, mix, add enough water to cook rice, salt,chicken stock cube and stir and cover with lid. Let the rice cook until its almost done. Then add the fried Aurbegine, cover and cook till the rice is ready. Transfer to serving bowl and serve.

Coconut Toffee Balls (Ladoos)

Makes about 10 medium balls.

Ingredients:

2 ½ cup finely shredded coconut (fresh)
1 cup sweetened condensed milk
½ tsp cardamom powder
½ cup coconut for garnishing/rolling the laddoo (optinal)


Method:

Heat a heavy bottom flat pan on low flame. Add the shredded coconut first and gently stir it for about a minute. This is to remove any kind of moisture from the coconut and also to bring out its nutty flavor. Be very careful as it gets burnt very fast. The coconut should have a very pale brown color; the aroma from coconut is heavenly.
Next add the condensed milk and stir. Make sure that the coconut mixture does not get stuck to the bottom.
Depending on the quantity it takes about 20-25 minutes to thicken up. Add the cardamom powder at this stage and mix well.
The mixture also thickens up after it is cooled. After it is sufficiently cooled, taken small pieces and roll into balls.
Garnish or roll this over the remaining coconut shredding.(optional)

Mushroom Korma

'' I used oyster mushrooms but button mushrooms should taste better''

Mushrooms about 400g

Poppy Seeds  2 tbsp.

Coriander Seeds  1 tbsp.

Cumin 1/2 tsp.
Ginger Paste  1 tsp.

Garlic 1tsp
Cloves  4
Cinnamon 1 inch stick
Fennel seeds 1/2 tsp.
Cardamom  2
Tumeric  1/4 tsp.
Red Chili Powder  1 tsp.
Onion 1 big
Tomato 2 large

Oil 1/2cup
Salt to taste 

Method:

Wash mushrooms thoroughly. Slice into halves and keep aside.

Crush coriander, cumin, fennel, poppy seeds, cloves, cinnamon, cardamom into powder and keep aside.

Make into a paste ginger, garlic, onion and tomato.

Mix mushrooms with all of the above and red chili powder, tumeric and salt to taste.

In a deep skillet heat oil on medium and add mushrooms. Stir for two minutes.

Add about 1.5 cup water. Lower heat and let cook for 15-17 minutes.

Chicken Biriyani

Ingredients:

Basmathi rice - 2 cups
Canola Oil - 2 tbsp
Whole Spices - ( cinnamon sticks - 1",cloves - 3,cardamom pods - 3,bay leaves - 3,whole peppercorns - 1 tsp)

Curry leaves - few
Chopped tomatoes - 2  big
Sliced onions - 1 big
Slitted Green chillies - 1
Chopped mint leaves - 1/2 bunch/ handful


For Marination:

Chicken Drumsticks  or big pieces 5-6 pcs

Yogurt- 1 cup
Turmeric powder - 1

Red chilli powder - 2 tsp
Coriander powder - 4 tsp
Garam Masala - 2 tsp

Ginger Garlic Paste - 3 tsp

Salt
Fried onions - 2 tbsp

Method:

First marinate the chicken pieces with the marination items, (poke the holes in drumsticks with fork then only masalas easily goes inside) for over night. Add fried onions. 

Keep the chicken to defrost for couple of hours before making the biriyani.

Heat a pan and add chicken mixture cover and cook until the water from chicken comes out. Turn off heat and set aside. Divide pieces and sauce separately. Keep aside.
Heat oil in in rice cooker in cooking mode, season the whole spices and then curry leaves.
Follow with slitted green chilies and sliced onions. Fry for a while till onions turns translucent.Then add the chopped coriander and mint leaves, saute for a while then add the chopped tomatoes.
Close the lid to cook tomatoes to mash.

After the tomatoes get mashed and the oil separates on the surface, now add the washed and drained  basmathi rice. Stir well. 

Basmathi needs only 1:1 water to cook. so no need to add water at this stage but measure and add about 2 cups of the marinade sauce from chicken to the rice. Then add chicken pieces and mix well with rice. 

Cook the rice until ready and making sure to look at time to time to see the water amount is enough. Otherwise add a little hot water/ any left over sauce and close the lid and cook. 

When the rice is cooked garnish with coriander leaves if you like and serve with a salad and curry of choice like potato or dhal.

Chicken Chettinad

'' Chettinad is a popular south Indian way of cooking'' 

Ingredients:

chicken 1kg

poppy seeds 2tsp

grated coconut 1/2cup

fennel seeds 1tsp

coriander seeds 1tsp

cumin seeds 1/2tsp

red chillies 8

cinnamon stick 1''

cardamom 3

cloves 3

ginger paste 2tsp

garlic paste 2tsp

turmeric powder 1/2tsp

chillie powder 1tsp

tomatoes chopped medium3

onion 1

vinegar 1tbsp

oil

salt to taste

1tsp pepper

Method:

marinate chicken with salt, pepper and vinegar.

Keep 2 hours for marination.

Roast red dried chillies, grated coconut,poppy seeds, coriander seeds, cumin seeds, fennel seeds, cardamom, cloves, cinnamon in hot pan separately and grind till smooth. heat 1tbsp of oil in non stick pan mix the grinderd paste with ginger and garlic paste and saute for few minutes.

Heat oil in a large pan and fry onions until golden and add grounded paste and saute.

Add the tomatoes, red chillie powder, turmeric powder and saute.

Add chicken, mix well and cook for 5 minutes.Add chicken and marinade and 1cup of water and cover and cook till done for like 30 minutes.

Serve.

Drumstick Curry (Indian)

''This is a recipe from Andra Pradesh India and the Drumstick are cooked in a grinderd cashew paste''

Ingredients:

2 Drumsticks

2 onions sliced

1/2 tsp turmeric

1tsp or 1 1/2 tsp chillie powder

1tsp cumin seeds

salt 1/2 tsp

Curry Leaves 10

1tbsp oil

For paste:

12 cashew

1tsp poppy seeds

6 cloves garlic

1tbsp fresh coconut

Method:

Scrape the skin off and cut the drumsticks in to 2'' pieces and set aside.

Make the paste of cashew by grinding the above ingredients mentioned with little water to get a smooth paste.

Heat oil in pan and add cumin seeds and onions and curry leaves, saute till fragrant and onion become translucent.

Add in the drunsticks, turmeric powder, chilli powder and salt. Stir and add 1cup of water. Cover and cook until the drumsticks are 3/4 cooked.

Add the paste prepared and add another 1cup of water. adjust seasoning and simmer till drumsticks are cooked. (5 minutes )

Serve with plain rice or rotis of choice.

Carrot Rice

Ingredeints:

2 cups rice

2 onions

5 carrots

4 tbsp of fried moong dhal

1'' cinnamon

3 cloves crushed

1tsp mustard seeds

salt to taste

For Masala

1 1/2 tsp coriander seeds

2tsp cumin seeds

2tsp grated coconut

4 red chillies

Method:

Cook rice and let it cool and keep aside.

Heat pan add red chillies, coriander seeds, cumin seeds and fry until turn brown and fragrant. remove from pan.

Add coconut, stir well until turning brown and remove from fire.

Grind altogether  after cooking down and keep aside

separately grind moong dhal coarsely and keep aside

Wash, drain and peel the skin off and grate the carrots.

Heat oil in a pan, add cloves, cinnamon, mustard seeds and let it sputter. 

Add onions and fry till translucent.

Once the onions are cooked add the carrots and fry till the carrots are cooked.

Add in rice and fry on low flame. Add salt, ground masala. Mix well.

Finally add ground moong dhal and mix and remove from heat.

Serve hot.

Butter Chicken/ Murg Makhani

This is a Dish from Indian Punjab Region.

Ingredients:

First marination:

Chicken 1kg

1tsp black pepper

Salt

2 tbsp lemon juice.

Second marination:

1 and 1/4 cup plain yogurt/curd (if there is excess water hang yogurt in muslin cloth for 15 minutes to remove water)

1 full tsp red chillie powder

salt to taste

3 tbsp lemon juice

3/4 tsp garam masala

2 tbsp butter

For Makhani gravy:

1 tbp ginger and garlic paste

4 tbsp butter

3 cardamoms

3 cloves

1'' cinnamon stick

2 onion roughly grinderd to small pieces

2 tbsp SHAN tandoori BBQ mix powder (or red chilli powder 2 tsp, salt, 1/2 tsp garam masala, pinch of red food color, 1/2 tsp dried powdered methi leaves)

Tomato pureed 2cups (fresh tomato liquidized)

2 tbsp honey

1 cup fresh coconut milk

Method:

Wash and cut the chicken to desired pieces. Drain the excess water.

Apply the first marination ingredients to the chicken and mix thoroughly and keep for 1/2 hour.

Mix all the second marination ingredients in a large bowl. Apply chicken pieces to it and marinate for 3-4 hours or over night in refrigerator.

If was kept over night, remove from fridge and keep it out till reach room temperature/ defrost.

Pre heat a oven to 200C and cook on a oven dish till almost done for about 15 minutes. (line the chicken pieces on the dish and if there is no enough space, cook in two batches)

Drain the liquid from the cooked chicken pieces and keep the liquid and chicken pieces aside.

Heat a large pan and heat butter in it.

Add cardamoms, cloves, cinnamon stick and stir for 1 minute.

Add in ginger garlic paste and onions and saute for 2 minutes.

Add tomato puree, Shan tandoori mix, and marination liquid oozed out from chicken while baked.

Bring to boil and reduce heat and simmer for 10 minutes till the sauce thickens a bit.

Add honey and stir.

Add chicken pieces and simmer for 5 minutes till oil starts to separate.

Add coconut milk and simmer further for 5 minutes.

Serve hot.

Madras Curry Paste

Makes 400g

Ingredients:

2 tsp ground black pepper

1 tbsp chilli powder

1/2 tsp ground cinnamon

2 tsp garam masala

2 tsp ground turmeric

8 tbsp coriander  seeds ground

1/4 cup ground cumin

3 finely crushed garlic

1'' fresh ginger grated

1/2 cup vinegar

5 tbsp vegetable oil

salt 1 tsp

Method:

Put all ingredients except oil and vinegar in a medium bowl.

Add in vinegar little by little to mix it and make smooth paste.

Heat oil in a pan.

Stir the mixture over low heat until mixture boils and oil begins to separate from spices.

Cool completely and store in a air tight jar.

Add to curries as necessary.

(to 500g of vegetables/ chicken/fish dd around 1tbsp curry paste)